Zobrazeno 1 - 10
of 182
pro vyhledávání: '"Cotea Valeriu V."'
Autor:
Cerbu Maria Iulia, Colibaba Cintia Lucia, Popîrdă Andreea, Toader Ana-Maria, Niță Răzvan-George, Zamfir Cătălin-Ioan, Niculaua Marius, Cioroiu Bogdan-Ionel, Cotea Valeriu V.
Publikováno v:
BIO Web of Conferences, Vol 68, p 02014 (2023)
The presence of biogenic amines in wine is more and more important both to consumers and producers alike, due to the potential threats of toxicity of humans and consequent trade implications. Biogenic amines are formed from amino acids by decarboxyla
Externí odkaz:
https://doaj.org/article/a3ac115c16684f0ab940ab8a6ff40c7d
Autor:
Focea Elena-Cornelia, Luchian Camelia Elena, Colibaba Lucia Cintia, Scuturașu Elena Cristina, Popîrdă Andreea, Focea Mihai-Cristian, Niculaua Marius, Cotea Valeriu V.
Publikováno v:
BIO Web of Conferences, Vol 56, p 02021 (2023)
Increasing the efficiency of the release for certain compounds during the maturation of some wines in the presence of oak chips is an important topic for oenology research. This study followed the influence of the use of ultrasound waves with a frequ
Externí odkaz:
https://doaj.org/article/04a8333fa17e4f9da668d7d0391dfc73
Autor:
Cerbu Maria Iulia, Colibaba Cintia Lucia, Luchian Camelia, Zamfir Cătălin-Ioan, Nechita Bogdan Constantin, Cioroiu Ionel-Bogdan, Niculaua Marius, Cotea Valeriu V.
Publikováno v:
BIO Web of Conferences, Vol 56, p 02022 (2023)
Ageing of wines on lees (autolysis) involves keeping wines in contact with dead yeast cells for several months/years to intensify the transfer of compounds between yeast cells and wine. During yeast autolysis, release of different compounds has been
Externí odkaz:
https://doaj.org/article/d47f898e0c374391b52d45e7e9b1855e
Autor:
Tartian Alexandru C., Cotea Valeriu V., Niculaua Marius, Zamfir Cătălin-Ioan, Colibaba Cintia Lucia, Moroşanu Ana-Maria
Publikováno v:
BIO Web of Conferences, Vol 9, p 02032 (2017)
The main objective of the present study is to evaluate the influence of the maceration techniques on the volatile and phenolic compounds content of the wines obtained from an autochthonous aromatic variety from Romania. For this study, a pink biotype
Externí odkaz:
https://doaj.org/article/e1fbf3167af34e1390bd517e436dc8a8
Autor:
Grigorica Liviu-Gabriel, Niculaua Marius, Nechita Constantin Bogdan, Nistor Alina-Mihaiela, Cotea Valeriu V.
Publikováno v:
BIO Web of Conferences, Vol 9, p 02006 (2017)
Eight wines of Pinot gris and five wines of Sauvignon blanc obtained by fermenting grape juices from PGI Dealurile Olteniei with different commercial selected yeast strains and with indigenous microbiota were compared in terms of sensorial characteri
Externí odkaz:
https://doaj.org/article/c40a2f4b930f4950bb69aecd513902ea
Autor:
Nistor Alina-Mihaela, Cotan Ştefan-Dragoş, Nechita Constantin-Bogdan, Tarţian Alexandru, Niculaua Marius, Cotea Valeriu V.
Publikováno v:
BIO Web of Conferences, Vol 9, p 02022 (2017)
According to the latest statistics, grapes are one of the largest fruit crops worldwide. In this regard, it is important to consider all factors influencing quality of grapes and wine. In the last years, scientist focused on the study of mycotoxins t
Externí odkaz:
https://doaj.org/article/0460072e8df24661921eaa3f2a6376b2
Autor:
Focea Mihai Cristian, Luchian Camelia Elena, Moroşanu Ana Maria, Niculaua Marius, Cotea Valeriu V., Odăgeriu Gheorghe, Zamfir Cătălin Ioan
Publikováno v:
BIO Web of Conferences, Vol 9, p 02007 (2017)
This work is focused on the study of the influence of different strains of yeasts on the concentration of organic acids, metallic content, and other physical-chemical parameters from experimental sparkling white wines produced by traditional method (
Externí odkaz:
https://doaj.org/article/d265bb86646548e2adef827eaade6cf3
Autor:
Andrieş Mitică Tiberiu, Zamfir Cătălin Ioan, Luchian Camelia Elena, Niculaua Marius, Colibaba Cintia, Odăgeriu Gheorghe, Focea Mihai Cristian, Cotea Valeriu V.
Publikováno v:
BIO Web of Conferences, Vol 9, p 02005 (2017)
Wine is defined as an alcoholic beverage resulted from fermentation of grape must, having ethanol content higher than 8.5% (v/v). Wine consumption has health benefits related to the high concentration of polyphenolic compounds with antioxidant activi
Externí odkaz:
https://doaj.org/article/6cd8307868774b67a88abc87faf7396e
Publikováno v:
BIO Web of Conferences, Vol 9, p 01026 (2017)
The aim of this study is to reveal the shifts in climate suitability for wine production affecting Romanian wine growing regions. For this, we analyzed the spatial distribution over Romanian territory of the oenoclimate aptitude index (IAOe) for the
Externí odkaz:
https://doaj.org/article/67a2674ff78046abad68fb0552c755c4
Autor:
Moroşanu Ana-Maria, Cotea Valeriu V., Luchian Camelia Elena, Niculaua Marius, Colibaba Cintia, Tarţian Alexandru Cătălin
Publikováno v:
BIO Web of Conferences, Vol 7, p 02017 (2016)
The present study evaluates the influence of some pre-fermentative treatments on the volatile content, the chromatic parameters, the total polyphenol index and Folin-Ciocâlteu index of experimental wines obtained from Fetească albă grape variety.
Externí odkaz:
https://doaj.org/article/480bef9e993d4c919aaa230f5a901771