Grape microbiome from `Stefan Voda` PGI as a source of starter cultures

Abstract

Oenological selected yeasts confer evident advantages compared to spontaneous fermentation. Numerous microorganisms from the vineyard are found on the surface of grape berries, and many of them are known to influence the must fermentation process that shapes the character and authenticity of wine. An efficient use of the grape microbiome would be the selection of specific microorganisms and their subsequent multiplication to be used for fermentation (starter cultures), thus, this could possibly limit problems regarding the infection of the wine with other types of microorganisms which are on the grapes, and especially the authenticity of the wine from the specific geographical area is preserved.