Effects of starter cultures on the quality characteristics of wines from “Ștefan Vodă” PGI

Abstract

Recent studies emphasize the significance of grape berry microbiomes of different geographical origins and varieties, along with winemaking practices and climatic conditions, which has led to the suggestion of microbial terroir. A sustainable application of the grape microbiome would be the selection and multiplication of specific microorganisms (starter cultures) to be used for fermentation, which could preserve the wine authenticity from the specific geographical area. Red grapes of Cabernet Sauvignon and Merlot varieties were taken from the vineyards of Javgur village, “Ștefan Vodă” PGI and processed under microwinery conditions within the Oenological Research Center of the Technical University of Moldova. The physico-chemical analyses of grapes and wines were performed to establish the basic composition and polyphenolic composition and chromatic characteristics following official OIV practices.