Key words: yeast, yeast ecology, yeasts characterization SUMMARY

The cells ‘ identification of the yeasts isolated from soil, grapes, must, during the alcoholics fermentation and wines from the Winegrowing Center Banu Maracine, has been made on yeasts ’ purified biocultures and their submission to the standard identification tests (Barnett, J. A., R. W. Payne, D. Yarrow, 1990) certain: morphological tests (the cells ’ shape and dimmension, collonial characteristic, behaviour in liquid medium) and physiological tests (the sugars ’ fermentation and assimiltaion, the nitrates assimilation, the use of the ethilic alcohol as the only source of carbon, the arbutine scission, growth in the absence of vitamines, growth in the presence of ciclohexamid, etc). There has been followed the duration of the alcoholic fermentation, determining the sugar quantity, the final number of the yeast cells, function the temperature that the must has been submitted, the endogenous ethilic alcohol and the ethilic alcohol obtained as a result of the alcoholic fermentation. In order to identify the studied yeasts isolated and purified there has been used the procedures describe by Kreger van Rij, Barnet et al. and Kurtzman. The results has been recorded after 3, 7, 14, 21 and 28 days. The researche has follow the assimilation degree of the carbon and nitrogen sources