摘要：In order to keep its place on the wine international market, Romania should produce typical wines starting from local grape varieties and conducting the alcoholic fermentation by starter cultures obtained from local isolated wine yeast. The present study was initiated due to the fact that there are few informations regarding the evolution of wine microrganisms in plantations and in the fermentations process for quantitative point of view. The population dynamics of microbiota in Valea Calugareasca vineyard was analysed during the alcoholic fermentation. No yeast starter cultures had been used in order to investigate the dynamics of grape-related indigenous microorganisms population. Classical works and methods for alcoholic fermentation monitoring have been employed at this level. At the beginning of fermentation the total number of yeasts found is doubling, while the number of bacteria is stabilized at a value of 103 CFU/ml. During the alcoholic fermentation the yeasts become predominant (107–108 cfu/ml) and continue the fermentation until its completion. Significant differences regarding the evolution of yeast microbiota for quantitative point of view between varieties have been recorded.ade
