The biochemistry and physiology of the raw material, metabolism microorganisms, methods used for processing storage can affect stability wines. Due to antimicrobial action sulfur dioxide dimethyl dicarbonate, aim study is determine optimal treatment protocol maintain physico-chemical microbiological white wines with high residual sugar. Thus, present research focuses on analyzing influence both treatments, combined or separate, 45 wine samples obtained from a blend Muscat Ottonel Fetească...

The biochemistry and physiology of raw material, the metabolism microorganisms, methods used for processing storage can affect stability wines. Due to antimicrobial action sulfur dioxide dimethyl dicarbonate, aim this study is determine optimal treatment protocol maintain physico–chemical microbiological white wines with high residual sugar. Thus, present research focuses on analyzing influence both treatments, combined or separate, 45 wine samples obtained from a blend Muscat Ottonel...

Abstract The objective of the paper was to investigate chemical composition Inula helenium roots extracts and evaluate antioxidant potential conferred by constituents. GC/MS HPLC/MS techniques were used characterize two separated from extraction with chloroform ethyl acetate, respectively. Volatile compounds have been identified GC their mass spectra retention time values, while HPLC identification phenolic realized comparing times, UV MS those standards or literature data. Measurements...

There is an increasing interest in the food industry and protective health care for expansion of natural antioxidants from plant materials.The solid wastes generated by winemaking represent about 30% material used it consists mainly grape pomace (containing seeds, pulp, stem skin).It well known that high quantities valuable compounds like dietary fibre, oils anthocyanins phenolic still remain within marc.The have great potential due to their antioxidant capacity benefits prevent coronary...

In classical methods of wine production, amino acids play a critical role, as they are fundamental to all types fermentation. Beyond their consumption in fermentative processes, undergo several transformations, such decarboxylation, which produces biogenic amines. These amines can increase under certain conditions, the presence spoilage bacteria or during malolactic Alternative vinification were applied, using sulfur dioxide preservative (+SO2) and without added sulfites. applied sulfite...

The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative fermentative and post-fermentative aroma. Although a number flavor components are found the original grape, dominant major compounds contributing white wines formed during alcoholic fermentation, concordance with yeast strain used. In order highlight influence composition wines, samples from ‘Aligoté’ grape variety made 8 different strains were subjected stir bar sorptive extraction-gas...

Abstract Obtaining red quality wines depends on the raw matter composition and also extraction technology, used in processing of grape must. Thus, two methods maceration-fermentation lees (classical rotating tanks), thermal (thermomaceration microwave maceration) rarely industrially wine-making (cryomaceration ultrasound were experimented. Even years with less than favorable climatic conditions, from Merlot variety one obtained for most part, legally speaking, (with exception macerated...

According to the latest statistics, grapes are one of largest fruit crops worldwide. In this regard, it is important consider all factors influencing quality and wine. last years, scientist focused on study mycotoxins that can influence It considered toxins produced by moulds, causing significant economic losses, affect approximately quarter world grape production. If selective sorting infected not done adequately, wine will present a major risk consumers, being “International Agency for...

Wine analysis is a complex process, requiring multiple techniques and very in-depth multidisciplinary knowledge.Moreover, when talking about sensorial potent wines, like Muscat or Tămâioasă Românească (from aromatic Romanian grape variety), the identification characterization of its volatile compounds achieved through different methods, most calling for powerful solvents to separate aroma substances.Supercritical fluid extraction technique with great promise in organic analytical...

The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative fermentative and post-fermentative aroma. Although a number flavor components are found the original grape, dominant major compounds contributing white wines formed during alcoholic fermentation, concordance with yeast strain used. In order highlight influence composition wines, samples from ‘Aligoté’ grape variety made 8 different strains were subjected stir bar sorptive extraction-gas...

The volatile compounds in local origin Romanian wines represent an insufficiently researched domain. This study wants to identify aroma substances 'Tamâioasa româneasca' and 'Busuioaca de Bohotin' from Pietroasa area Dealu mare. During 2008 harvest, the grapes were processed following classical wine-making technique. After a two weeks fermentation at 15 o C, wine samples filtered bottled. A SPE extraction prior gas-chromatography mass- spectrometry was used determine individual compounds. As...

Eight wines of Pinot gris and five Sauvignon blanc obtained by fermenting grape juices from PGI Dealurile Olteniei with different commercial selected yeast strains indigenous microbiota were compared in terms sensorial characteristics their composition minor volatile aroma compounds. An easy handle methodology dynamic head-space trap, Gas Chromatography-Mass Spectrometry based, (HS-trap-GC-MS) permits the identification 49 The aim work was to link these compounds, arranged chemical families,...

Metoprolol (MTP), a selective beta-1 adrenergic blocker, is commonly administered in the form of succinate or tartrate salts, depending on pharmaceutical formulation. It typically prescribed oral forms as either immediate-release extended-release tablets. This study describes chromatographic method using automated sample clean-up and elution via reversed-phase mechanism. A TurboFlow approach was applied with Cyclone P column, performed isocratically mobile phase water acetonitrile (0.1% v/v...

Busuioacă de Bohotin grapes were harvested at technological maturity in 2014, both biotypes (dark violet biotype and rose biotype) being from Huşi vineyard.The wines obtained by applying four types of maceration processes: maceration-fermentation, microwave maceration, ultrasound cryomaceration, namely: Vo-control sample (no yeast enzymes), V1-Maceration-fermentation, V2-Microwave V3-Ultrasound V4-Cryomaceration.The wine samples characterized a physicochemical sensorial point view, the main...

This study analyses the differences between wines obtained from grapes cultivated conventionally and those biodynamically. The wine samples studied were Rhein Riesling, Italian Muscat Ottonel Chardonnay grape varieties. Among these, four variants (one each variety) following conventional cultural technologies, while rest same varieties All produced in Murfatlar vineyard, south-east Romania. Basic chemical sensorial applied to evaluate appearing organic samples. sets of data, PCA analysed,...

Ageing of wines on lees (autolysis) involves keeping in contact with dead yeast cells for several months/years to intensify the transfer compounds between and wine. During autolysis, release different has been shown have a positive influence organoleptic characteristics wine as these compounds, including lipids, mannoproteins, peptides, proteins, amino acids, glucans, are breakdown products yeasts can impact volatile profile The aim this study was evaluate quality white rosé aged 2 months,...

In the wine-making process, yeasts form over 20 higher alcohols that improve sensation of palatine veil for wine. The amount is lower white and rosé wines obtained from clarified musts fermented at moderate temperatures. formation confirmed by fact addition certain nitrogen compounds to a glucose-containing culture medium leads, after fermentation, an increase in alcohol content. Data evaluate comparison levels alcohols, esters aldehydes, important fermentation process case several Panciu...

Aroma compounds determine the specific sensorial profile of each wine. However, theybecome susceptible to losses because different oenological treatments applied wines and ofthe conditions in which are maintained commercial spaces. Six Cotnari wine samples,obtained from TAƒmA¢ioasAƒ romA¢neascAƒ grapes 2011, were obtained by treatment with differentoenological products or similar supermarkets. The was taken directlyfrom industrial production line then applied. A GC analysis revealed...

The study presents data concerning the organic acids in Romanian wines. Twelve wine samples of local grape sorts from Ampelographic Collection USAMV Iasi have been analysed: Babeasca gri, Blasius, Busuioaca de Bohotin, Feteasca regala, Furmit Minis, Gordan, Mioriţa, Mustoasa Maderat, Negru Dragasani, moale, vârtos and Tamâioasa româneasca. By using a modified HPLC method, quantitative differentiation following was possible: tartaric, malic, shikimic, lactic, acetic, succinic, citric fumaric....

The study aimed to assess the technological potential of four indigenous Saccharomyces cerevisiae strains (S. cer.4.1.11,S. cer.4.3, S. cer.4.6 and cer.4.10), as possible sources for starter cultures.The experiments were carried out at micropilot level on natural must 'Fetească albă' cultivar.The evaluation yeasts was according chemical parameters volatile compounds analysed in obtained wines compared wine with a commercial culture (CSC).The values main physico-chemical analyzed similar...