ALSERepository of Iași University of Life Sciences, ROMANIA

Browsing 1. Articole publicate in reviste cotate ISI / Articles published in ISI journals by Author "Peinado, Rafael Andres"

Browsing 1. Articole publicate in reviste cotate ISI / Articles published in ISI journals by Author "Peinado, Rafael Andres"

Sort by: Order: Results:

  • Alternative winemaking techniques to improve the content of phenolic and aromatic compounds in wines 
    Dumitriu Gabur, Georgiana-Diana; Teodosiu, Carmen; Gabur, Iulian; Cotea, Valeriu V.; Peinado, Rafael Andres; López de Lerma, Nieves (MDPI, 2021-03-11)
    In this study, a complete physical–chemical analysis was performed for Feteasca neagra wine, aged with oak staves. Red wine samples were taken from grape varieties grown in Northeast Romania and produced during 2013 ...
  • Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips 
    Dumitriu Gabur, Georgiana-Diana; Teodosiu, Carmen; Gabur, Iulian; Cotea, Valeriu V.; Peinado, Rafael Andres; López de Lerma, Nieves (MDPI, 2019-12-10)
    Many modern alcoholic beverages are subjected to ageing processes during which compounds extracted from wood contribute decisively to the overall beverage character. Wines represent a perfect example of beverage in which ...
  • Study of volatile compounds of romanian red wines aged with oak chips 
    Dumitriu Gabur, Georgiana-Diana; Teodosiu, Carmen; Cotea, Valeriu V.; Peinado, Rafael Andres; Gabur, Iulian; López de Lerma, Nieves ("Gheorghe Asachi" Technical University of Iasi, 2019)
    Wine aroma plays an essential role and can be considered one of the most important attributes of the overall wine quality. Generally, aroma is a remarkable complex chemical matrix comprising compounds from various chemical ...
  • Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree 
    Dumitriu Gabur, Georgiana-Diana; Peinado, Rafael Andres; Cotea, Valeriu V.; López de Lerma, Nieves (Elsevier, 2020-04-25)
    The influence on aroma compounds chips or staves and toasting degree have been analyzed in red wines aged for two periods of time. Ethyl propanoate, ethyl butanoate, ethyl octanoate, ethyl acetate, isoamyl acetate, isobutanol, ...