THE INFLUENCE OF INDIGENOUS YEAST STRAINS ON THE CONCENTRATION OF PHENOLIC SUBSTANCES AND COLOR INDICES IN RED WINE CABERNET SAUVIGNON

This study investigates the influence of nine indigenous yeast strains on the quality of dry red wines, focusing specifically on their effect on the concentration of phenolic compounds and color indices from 2 winemaking centers in Moldova. Yeast strains isolated '21-C-S-120-P-2', '24-R-NNP-2', '29-R-N-120-P-4', and '30-R-N-120-P-5', were selected in the Purcari winemaking center and '27 -MTr-4', '32-M100Tr-1', '35-M100Tr-4', 41-C-S60Tr-2', and '43-C-S60Tr-4' were selected in the Trifeshti winemaking center significantly used in the fermentation of 'Cabernet-Sauvignon' grape must improve phenolic extraction. The results of the study showed that 2 strains significantly improved the content of phenolic compounds, in the case of strain '30-R-N-120-P-5' a concentration of 1542 mg·L-1 of total phenolic compounds and 298 mg·L-1 of anthocyanins was obtained, while strain '41-C-S60Tr-2' produced 1520 mg·L-1 phenolic compounds and 302 mg·L-1 of anthocyanins. Wines fermented with these indigenous strains were compared to a commercial control strain, 'Oenoferm Be-Red'. Both strains showed a significant increase in total phenolic compounds and color intensity, with strain '41-C-S60Tr-2' reaching the highest color intensity at 15.4. Research highlights the potential of indigenous yeast strains to increase the concentration of phenolic compounds and improve the color indices of dry red wines.