Browsing by Author "Zaiț, Monica"

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  • Antiradical capacity of some red wines produced in the Iasi vineyard in relation to their phenolic content 
    Zaiț, Monica; Filimon, Vasile-Răzvan; Nechita, Ancuța; Damian, Doina (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2020)
    In recent years great attention has been paid to food antioxidants and their association with multiple health benefits. Free radical scavenging activity is currently considered to be one of the most important ...
  • Methods for producing low-alcohol wine II. Fermentation and post-fermentation strategies 
    Filimon, Vasile-Răzvan; Tudose Sandu Ville, Ștefan; Bora, Florin-Dumitru; Tudor, Georgeta; Filimon, Roxana-Mihaela; Nechita, Ancuța; Zaiț, Monica (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2020)
    According to current legislation,wine is defined as thealcoholic beverage resulted from fermentation of grapes or grape must, withan ethanolconcentration of minimum8.5% (v/v).Climate change, modern viticultural ...