Zobrazeno 1 - 10
of 92
pro vyhledávání: '"Luchian Camelia"'
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:
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
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
Autor:
Dumitriu Georgiana-Diana, Cotea Valeriu V., Peinado Rafael A., Lerma Nieves Lopez de, Luchian Camelia Elena, Colibaba Cintia Lucia, Niculaua Marius, Zamfir Cătălin-Ioan, Vararu Florin, Odăgeriu Gheorghe
Publikováno v:
BIO Web of Conferences, Vol 7, p 02011 (2016)
Innovative oenological products and techniques constantly need to be optimized in order to produce high quality wines that are able to fulfill the demanding consumers, with a pleasant colour, astringency, bitterness and a balanced organoleptic profil
Externí odkaz:
https://doaj.org/article/a08f7e0262364042840028c45f38d39d
Autor:
Colibaba Lucia Cintia, Cotea Valeriu V., Lacureanu Florin Gabriel, Tudose-Sandu-Ville Stefan, Rotaru Liliana, Niculaua Marius, Luchian Camelia Elena
Publikováno v:
BIO Web of Conferences, Vol 5, p 02008 (2015)
The Busuioacă de Bohotin grapes were harvested from Pietroasa vineyard, in Dealu Mare viticultural area, in 2013. The wines were obtained by applying modern technologies: cryomaceration, microwave maceration, ultrasound maceration, rotative-tanks ma
Externí odkaz:
https://doaj.org/article/43f4dcfb4b5f49dfae9d369126392846
Autor:
Luchian Camelia Elena, Colibaba Cintia, Niculaua Marius, Codreanu Maria, Cotea and Valeriu V.
Publikováno v:
BIO Web of Conferences, Vol 5, p 02023 (2015)
Wineries have been trying to reduce metallic content of wines by adding various substances. The most used treatment with potassium ferrocyanide causes the elimination of the majority of iron content, together with a significant reduction in the conte
Externí odkaz:
https://doaj.org/article/3f3c99081eaf477382fb677ed10ae898
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Akademický článek
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