Browsing by Author "Odăgeriu, Gheorghe"

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  • Aspects concerning the evolution in time of chromatic parameters in some red wines 
    Odăgeriu, Gheorghe; Niculaua, Marius; Rusu, E.; Chiriță, Otilia; Buzilă, Il.; Zamfir, Cătălin-Ioan (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2008-02-01)
    This study presents the evolution in time of the chromatic parameters (L, a, b, C, H0) over 24 months, as well as the variation of total phenolic compounds (anthocyans) and the variation of the main colour characteristics ...
  • Aspects concerning the predicting possibility of rose wines chromatic parameters on the absorption spectra of musts 
    Zamfir, Cătălin-Ioan; Odăgeriu, Gheorghe; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2012)
    Wine color standardization is a difficult but important problem can be solved by proper quantification of important issues, from the conditions of cultivation of vines and ending with way of selling the wine. In this study ...
  • Aspects on the variation of certain physical-chemical indices during must alcoholic fermentation 
    Odăgeriu, Gheorghe; Neacșu, I.; Găină, Boris; Niculaua, Marius; Zamfir, Cătălin-Ioan; Stoica, G. ("Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, Iași, 2007-04-12)
    The paper presented data concerning the variation of physical-chemical indices during must alcoholic fermentation: DM – soluble dry matter, pH – real acidity, ITP – index of total polyphenols, χ–conductivity, TDS – total ...
  • Aspects regarding the maturation dynamics of table grapes grown in Viile area of Bujoru wine centre 
    Odăgeriu, Gheorghe; Zamfir, Cătălin-Ioan; Lefter, Bogdan; Colibaba, Lucia-Cintia; Donici, Alina (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2015)
    This article presents data regarding the oenological potential of some table grape varieties cultivated in Viileviticultural area ofBujoruWine Centrefrom Dealu Bujorului vineyard by analysing the evolution of the maturation ...
  • Compositional aspects of quality wines produced in Avereşti vine growing centre of Huşi vineyard, harvest of 2011 
    Odăgeriu, Gheorghe; Zamfir, Cătălin-Ioan; Creţu, Claudiu; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2012)
    The purpose of this paper is to present data on the composition characteristics of quality white wines can be obtained from vine varieties commonly planted in Avereşti vine growing centre of Huşi vineyard in the new climate ...
  • Consideration on stable isotopic determination in Romanian wines 
    Niculaua, Marius; Coșofreț, Sorin-Cezar; Cotea, Valeriu V.; Nechita, Bogdan; Odăgeriu, Gheorghe ("Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, Iași, 2006)
    In the last two years, the Oenology Research Centre of Iaşi and the National Institute for Research and Improvement of Cryogenics and Isotopic Techniques of Râmnicu Vâlcea, together with the National Institute for ...
  • Cypermethrin assessment and possible persistence in grapes or wines 
    Niculaua, Marius; Odăgeriu, Gheorghe; Tucaliuc, Roxana-Angela; Moroșanu, Ana-Maria; Teliban, Iulian-Valentin; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2015)
    The use of insecticides in crops is needed to provide an increase of production at relatively low cost. Lately increased chemisationto crop led to problems in the food, but also directly with animal health or in directly ...
  • Effect of acidity correction on the solubility of tartaric compounds from wines 
    Odăgeriu, Gheorghe; Cotea, Valeriu V.; Stoica, G.; Niculaua, Marius (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2006-11-22)
    The paper presents data concerning the effect of acidity correction on the solubility of potassium bitartrate and calcium neutral tartrate, as a result of acid addition (tartaric, malic, citric and succinic) in wines ...
  • Experimental aspects regarding the malolactic fermentation of some red and white wines 
    Odăgeriu, Gheorghe; Bălănuță, A.; Cotea, Valeriu V.; Rusu, E.; Vacarciuc, L.; Neacșu, I. ("Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, Iași, 2008-10-21)
    This scientific paper presents some aspects typical of the process of malolactic fermentation in some wines, respectively, the variation of total, volatile and real acidity (pH), malic acid metabolization and formation ...
  • Experimental aspects regarding the malolactic fermentation using the freeze-dried culture of oenococcus oenifor red wines 
    Andrieș, Mitică-Tiberiu; Odăgeriu, Gheorghe; Vararu, Florin; Zamfir, Cătălin-Ioan; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    This paper presents some typical aspects of the malolactic fermentation process, respectively, the variation of total acidity, real acidity (pH) and volatile acidity, malic acid metabolization ...
  • Studies on some Aligoté wines obtained through different wine-making technologies 
    Teliban, Iulian-Valentin; Colibaba, Lucia-Cintia; Zamfir, Cătălin-Ioan; Niculaua, Marius; Odăgeriu, Gheorghe; Tudose Sandu Ville, Ștefan; Costea Savin, Zenaida; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    The influence the fermentation volumes have on the sensory profile of the final productis very important.Aligoté grapes from Bucium viticultural center, Iasi vineyardwere used. After crushing, destemming ...
  • Study of volatile aroma compounds of some rosé wines from Iaşi Copou vineyard 
    Andrieș, Mitică-Tiberiu; Tudose Sandu Ville, Ștefan; Zamfir, Cătălin-Ioan; Vararu, Florin; Niculaua, Marius; Colibaba, Lucia-Cintia; Odăgeriu, Gheorghe; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    The main objective of the present study is to identify volatile aroma compounds of some rosé wines obtained from black grapes, in Iaşi Copou vineyard.Fetească Neagră, Băbească Neagră and Merlot ...
  • Study on the antocyans profile in grapes of red wine varieties from Dealu Bujorului vineyard 
    Odăgeriu, Gheorghe; Niculaua, Marius; Cotea, Valeriu V.; Zamfir, Cătălin-Ioan; Zănoagă, Cristinel ("Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, Iași, 2006)
    The anthocyans play an important role in the actual oenology research. They are glucosides of the anthocyanidins (cyanidin, delphinidin, petunidin, peonidin and malvidin), which in the case of Vitis vinifera are exclusively ...
  • Study on the profile of anthocyans from red wines obtained by different technological variants of maceration-fermentation 
    Odăgeriu, Gheorghe; Niculaua, Marius; Cotea, Valeriu V.; Găină, Boris; Zamfir, Cătălin-Ioan ("Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, Iași, 2007-03-01)
    The studies carried out had as main aim to get data concerning the assessment of variety authenticity (variety trait), as a result of modifying the ratios between main anthocyans from wines obtained by the technological ...