With an increasing concern of the food security, more and more winemakers choose bioprotection as an alternative of SO2 in winemaking process as a practice of natural wine producing. In order to insight a way to produce reliable natural wine, three wines were produced in vintage 2021, in the Republic Moldova. This study provides two comparisons of physicochemical property and sensory analysis: (1) Comparison between commercial yeast and wild yeast, two wines followed a conventional fermentation technique, but different yeasts were used: Saccharomyces cerevisiae (wine A), wild yeast (wine); (2) Comparison between bioprotection and SO2 usage: Wine A and Wine C (which were inoculated two non-Saccharomyces: Torulaspora delbrueckii and Metschnikowia pulcherrima before alcohol fermentation). As a result of this comparative study, it is found that the commercial yeast is more capable of converting sugar in the alcoholic fermentation, but after malolatic fermentation (MLF) the alcohol levels of each are almost same. From physicochemical poit of view, the bioprotectors obviously modified the volatile acidity, total polyphenol index (TPI), phenolic, anthoyanin and ethyl acetate. From sensory perspective, the smell intensity of bioprotection wine is higher and with more fruity aroma.

The microbial diversity of grape surfaces, also known as "microbial terroir", plays a critical role in winemaking and has applications in crop health and plant protection. Next-generation Sequencing (NGS) has revolutionized our understanding of grape surface microbiota by providing insights into the complex and dynamic microbial communities present on grape berries. NGS studies have confirmed the existence of distinct regional differences in grape surface microbial diversity, highlighting the concept of microbial terroir. This diversity is influenced by various natural and human factors, such as soil type, climate, vineyard management practices, and grapevine genetics, which contribute to the unique microbial terroir of each location. The application of NGS in studying microbial terroir has not only advanced our knowledge of grape and wine science, but also has implications in crop health and plant protection. The identification and characterization of microbial communities using NGS can help to develop sustainable and eco-friendly strategies for managing grapevine diseases and pests. The ongoing research in this area is expected to further expand our understanding of microbial terroir and its applications, contributing to the advancement of grape and wine science, and promoting environmentally responsible grape production practices. Based on bibliometric analysis, the current research focuses on the selection autochthonous S. cerevisiae, non-Saccharomyces and LAB. Plant growth-promoting bacteria considered as a new agroecological manageme. Interest in the role of natural microbial diversity in winemaking remains high.

For the conventional vineyard, reducing the pesticide usage is the most important issue for converting to organic vineyard. In order to study the effect of pesticide usage on grape yeast, an investigation were designed in vintage 2020, ten vineyards (include two organic vineyards) with different treatment frequency index (TFI) were chosen, and the yeast population counted by two method: cultivate method and the direct epifluorescence technique (DEFT). The results show, the grape yeast from Moldova exist the viable but non-culturable (VBNC) state. In organic vineyards, less proportion yeast reach the VBNC, however the opposite conclusion draw from conventional vineyards. High TFI with high level VBNC yeast population, inversely, less culturable yeast. No matter in which yeast state, the treatment of powdery mildew is the most influential factor on yeast population.

Republic Moldova is a country with long history of winemaking. Understanding the microorganism on the grape surface is very important to the winemaking process, and it's also a national strategy of development of the wine industry. In this study, twenty seven samples from three regions and three vintages in Republic of Moldova were studied. The conventional microbiological methods combine with molecular methods (PCR-DGGE) have been used for study the quantity and the quality of microbes. The result show that the yeast population on the berries are variable in different vintages, and in the climatic factors, the Cool nigt index (CI) affect the yeast most. From the identification result, A.Pullulans and R.glutins are two culture which are easy to be found on the Moldova grapes. The autochthonous S.cerevisiae also been identified, but it shows a different results from different vintages.