Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Anca Babes"'
Publikováno v:
Agricultura, Vol 79, Iss 3-4 (2012)
Four table grape varieties (Timpuriu de Cluj, Napoca, Chasselas doré, Muscat Hamburg) were tested in 2007-2008, Cluj county, Romania, under two types of cultural practices: organic and conventional. In the conventional system were used chemical fung
Externí odkaz:
https://doaj.org/article/c0ffbe35a7c645898cd4a3dcb8fb4b86
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture. 76:46-53
This paper presents the results obtained in the experimental field placed on cambic Phaeozem at SCDA Teleorman. The effects of various types of fertilizers, such as: N, NP, NPK, potassium humate NPK, containing different forms of nitrogen on the prod
Autor:
Nastasia Pop, Maria Laura Muncaciu, Ştefania Silvia Balea, Fernando Zamora Marin, Anca Babes, Claudiu Ioan Bunea, Anamaria Călugăr
Publikováno v:
Revista de Chimie. 69:2372-2376
The aim of this study was to analyze the content of functional tannins in grape pomace skin, seed, and mixed flour, from Feteasca Neagra and Italian Riesling varieties. Results showed that all compounds were present in the highest concentration in gr
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture, Vol 77, Iss 1, Pp 147-149 (2020)
Technological strategies on vines and winemaking conditions influenced the phenolic composition of wine. Cabernet Sauvignon vines were pruned at 20, 28 and 36 buds/vine. Grapes from each pruning variant were micro-vinified and macerated for 8 and 16
Autor:
Florin Dumitru Bora, Nastasia Pop, Tiberia Ioana Pop, Anca Babes, Maria Iliescu, Daniela Popescu
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture. 72
The wine quality is based on three factors which are globally referred to as theâ€quality triangleâ€: the climate and the soil (affect the quality of the grape); the type of grape (the varieties of vine-varietals); and the human factors, wh
Autor:
Leonard Mihaly-Cozmuta, Florin Dumitru Bora, Tiberia Ioana Pop, Delia Elena Urcan, Nastasia Pop, Anca Mihaly-Cozmuta, Anca Babes, Claudiu Ioan Bunea
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture. 71
Viticulture is one of the cultures occupying large proportions of the cultivated area on the Globe. It is practiced, in particular, to produce table grapes, juice and other derivatives, and especially (about 70% of the total) to obtain different cate
Autor:
Anca Babes, Georgeta Mihaela Bucur
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture, Vol 73, Iss 2, Pp 126-134 (2016)
The aim of this work was to investigate the frequency and intensity of extreme weather events in various centers from Romania’s viticultural regions: winter frost, extreme temperatures during the growing season and summer droughts. Winter frost dam
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture, Vol 73, Iss 2, Pp 219-220 (2016)
At Research Station for Viticulture and Enology Blaj (SCDVV Blaj), is a continuous process to improve and to obtain the new grapevine varieties, by sexual crossbreeding and clonal selection, varieties with high sugar accumulation and with equilibrate
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture, Vol 76, Iss 2, Pp 185-192 (2019)
Carbohydrate reserves in grapevine are stored in form of starch and soluble sugars. The present study was conducted in order to understand the dynamics of insoluble carbohydrate reserves during dormancy season of some table and wines grapevine variet
Externí odkaz:
https://doaj.org/article/173008d7f6ec4482aa9951aa08ca3de0
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture, Vol 77, Iss 1, Pp 147-149 (2020)
Technological strategies on vines and winemaking conditions influenced the phenolic composition of wine. Cabernet Sauvignon vines were pruned at 20, 28 and 36 buds/vine. Grapes from each pruning variant were micro-vinified and macerated for 8 and 16
Externí odkaz:
https://doaj.org/article/de89c4a67b944cdb844f6a829294a1d3