THE ROLE OF MICROORGANISMS IN THE PROCESS OF NATURAL DRYING OF OAK STAVES
The effects of epiphyte and endophyte microflora on the formation of the aroma complex in the process of drying and maturation of oak staves to be used for manufacturing wine and cognac casks were investigated over a long-term period. The microscopic fungi of the genera Alternaria, Penicillium, Trichoderms, Chaetomium and Aspergillus were selected as the dominating ones, and their fermentation activities were studied. The enzymatic profile of ten species of micromycetes isolated from oakwood and the soil in the sites located in the vicinity of oak stave stacks was studied. The species Alternaria alternata, Aureobasidium pullulans, Penicillium notatum and Penicillium variabile showed the highest activiities as concerns enzyme secretion.