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 dynamic of methanol and acetaldehyde in white wines treated with sulphur dioxide and dimethyl dicarbonate 
    Călin Buțerchi, Ioana; Cotea, Valeriu V.; Colibaba, Lucia-Cintia; Luchian, Camelia-Elena; Cerbu, Maria-Iulia; Zamfir, Cătălin-Ioan; Nechita, Bogdan (Editura ”Ion Ionescu de la Brad” Iasi, 2021)
    Wine structure is very complex, consequently, the latest researches has been focused on the detailed analysis of this beverage. One of the most important compounds that can be found in wines is methanol. The toxicology of ...
  • 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 maturation products on chromatic and physical-chemical parameters of Sauvignon Blanc and Busuioacă de Bohotin wines 
    Cerbu, Maria-Iulia; Cotea, Valeriu V.; Colibaba, Lucia-Cintia; Călin, Ioana; Niță, R.G.; Tudose Sandu Ville, Ștefan; Zamfir, Cătălin-Ioan; Niculaua, Marius (Editura ”Ion Ionescu de la Brad” Iasi, 2021)
    Ageing of wines on lees involves keeping wines in contact with dying yeast cells for several months/years. Over recent years, ageing of wines on lees is becoming more and more familiar in the wine process and studies are ...
  • 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 ...
  • Isolation of new types of yeasts strains from indigenous flora of Iaşi vineyards 
    Nechita, Ancuța; Savin, C.; Pașa, Rodica; Zamfir, Cătălin-Ioan; Codreanu, Maria (Editura ”Ion Ionescu de la Brad” Iasi, 2014)
    The alcoholic fermentation of grapes must is highly desired when the yeasts are tolerant to high osmotic pressure due to high concentrated sugar and resistant to the toxic effects of the high alcohol concentration. In ...
  • Major aroma composition and color of Aligote wines depending on the yeast strains 
    Vararu, Florin; Moreno García, Jaime; Moreno, Juan; Niculaua, Marius; Nechita, Bogdan; Zamfir, Cătălin-Ioan; Colibaba, Lucia-Cintia; Dumitriu Gabur, Georgiana-Diana; Cotea, Valeriu V. (Editura ”Ion Ionescu de la Brad” Iasi, 2014)
    Must from Aligote grapes was homogenized and divided into nine batches to produce dry wine. The first eight batches were inoculated with different yeast strains in order to study the influence of the yeast strains to ...
  • Maximizing Wine Antioxidants: Yeast’s Contribution to Melatonin Formation 
    Scutarașu, Elena-Cristina; Niță, Răzvan-George; Vlase, Laurian; Zamfir, Cătălin-Ioan; Cioroiu, Ionel-Bogdan; Colibaba, Lucia-Cintia; Muntean, Dana; Luchian, Camelia-Elena; Vlase, Ana Maria; Cotea, Valeriu V. (MDPI, 2024-06-19)
    Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages ...
  • 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 ...