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Browsing by Author "Zamfir, Cătălin-Ioan"

Browsing by Author "Zamfir, Cătălin-Ioan"

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  • Analysis of volatile compounds in Aligoté, obtained by different fermentation volumes 
    Teliban, Iulian-Valentin; Cotea, Valeriu V.; Colibaba, Lucia-Cintia; Zamfir, Cătălin-Ioan; Niculaua, Marius; Tudose Sandu Ville, Ștefan; Luchian, Camelia-Elena; Scutărașu, Elena-Cristina ("Ion Ionescu de la Brad" Iași University of Life Sciences, 2020)
    Volatile compounds are an important factor in defining the quality of wines. Of these, the most important are: alcohols, acids, esters, ketones and terpenes. The purpose of this paper is the determination the aromatic ...
  • 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; Crețu, 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 ...
  • Development of the traceability system in the viticultural sector of Romania for improving food safety 
    Rotaru, Liliana; Cotea, Valeriu V.; Nechita, Bogdan; Mustea, Mihai; Zamfir, Cătălin-Ioan ("Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, Iași, 2007-10-25)
    Traceability in a food sector can be obtained by developing traceability systems. These systems refer to recording all important data referring to the evolution of a product along the production and supply chain. The ...
  • The effect of different techniques of maceration-fermentation on the phenolic composition of red wines 
    Cerbu, Maria-Iulia; Cotea, Valeriu V.; Zamfir, Cătălin-Ioan; Niculaua, Marius; Călin, Ioana; Popîrdă, Andreea; Colibaba, Lucia-Cintia; Tudose Sandu Ville, Ștefan ("Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, Iași, 2021-03-31)
    Grapes, the quintessential quality factor in winemaking, are found in certain areas of the globe where viticulture thrives. The quality of wine products is directly influenced by the quality of the grapes, their ...
  • Effect of different winemaking conditions on organic acids compounds of white wines 
    Scutarașu, Elena-Cristina; Teliban, Iulian-Valentin; Zamfir, Cătălin-Ioan; Luchian, Camelia-Elena; Colibaba, Lucia-Cintia; Niculaua, Marius; Cotea, Valeriu V. (MDPI, 2021-10-25)
    Organic acids represent naturally occurring compounds that are found in many types of food and beverages, with important functions in defining products’ final quality. Their proportions in wine are dependent on grape ...
  • 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 ...
  • Influence of different commercial yeasts on volatile fraction of sparkling wines 
    Cotea, Valeriu V.; Focea, Mihai-Cristian; Luchian, Camelia-Elena; Colibaba, Lucia-Cintia; Scutarașu, Elena-Cristina; Niculaua, Marius; Zamfir, Cătălin-Ioan; Popîrdă, Andreea (MDPI, 2021-01-26)
    The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, ...
  • Influence of stabilisation treatments on the sensory characteristics of white wines 
    Călin, Ioana; Cotea, Valeriu V.; Lipşa, Florin-Daniel; Colibaba, Lucia-Cintia; Luchian, Camelia-Elena; Scutarașu, Elena-Cristina; Cerbu, Maria-Iulia; Cimpoi, Vlăduț-Ion; Zamfir, Cătălin-Ioan ("Ion Ionescu de la Brad" Iași University of Life Sciences, 2020)
    Wine requires special attention because it is known as one of the most refined pleasures of life. Wine tasting is not just a simple act of drinking; it involves appreciation, identification and meditation. Wine flavor ...
  • Influence of sulphur dioxide and dimethyl dicarbonate on white wines quality 
    Călin, Ioana; Cotea, Valeriu V.; Luchian, Camelia-Elena; Colibaba, Lucia-Cintia; Zamfir, Cătălin-Ioan; Scutarașu, Elena-Cristina; Cimpoi, Vlăduț-Ion (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2019)
    Beinga complex system in continuousevolution, wine needs different stabilization and conditioning treatments.Sulphur dioxide and dimethyl dicarbonate areone of the most used in winemaking because they ...
  • Organoleptic chracteristics of experimental sparkling wines 
    Focea, M.C.; Luchian, Camelia-Elena; Zamfir, Cătălin-Ioan; Niculaua, Marius; Moroșanu, Ana-Maria; Nistor, Alina-Mihaela; Andrieș, Mitică-Tiberiu; Lăcureanu, Florin-Gabriel; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    There are two main production processes for the quality sparkling wines: traditional and „charmate“methods. In the traditional procedure, the second alcoholic fermentation of the base wine is carried ...
  • Studies of the influence of the different selected yeast on the aromatic compounds from cider 
    Tudose Sandu Ville, Ștefan; Niculaua, Marius; Colibaba, Lucia-Cintia; Andrieș, Mitică-Tiberiu; Zamfir, Cătălin-Ioan; Luchian, Camelia-Elena; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    Cider is an alcoholic beveragemade from the fermentedjuice of applesand whose production technology does not differ greatlyfrom that of wine.This study wants to identify the influence of selected ...
  • 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 ...
  • Studies on some still wines obtained by the blanc de noirs method 
    Grosaru, Dragoș-Florin; Luchian, Camelia-Elena; Scutarașu, Elena-Cristina; Colibaba, Lucia-Cintia; Zamfir, Cătălin-Ioan; Cotea, Valeriu V. (Iasi University of Life Sciences (IULS), Iași, 2022-10-27)
    Consumer interest in innovative wines has increased in recent years in Romania, in correlation with the development of the wine sector. Nowadays, the winemaking technique proposed by Dom Perignon (blanc de noirs) with ...
  • Study of some sparkling wines obtained from local varieties of white grapes in the Cotnari vineyard 
    Cotan, Șefan-Dragoș; Popîrdă, Andreea; Luchian, Camelia-Elena; Colibaba, Lucia-Cintia; Zamfir, Cătălin-Ioan; Cotea, Valeriu V.; Nistor, Alina-Mihaela ("Ion Ionescu de la Brad" Iași University of Life Sciences, 2020)
    Cotnari vineyard is one of the oldest vineyards in Romania with a long history in wine production, the first historical mentions of the Cotnari vineyard dating from the 14th century. The terroir conditions in this vineyard ...
  • 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 ...