Browsing by Author "Cotea, V. V."

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  • Dumitriu Gabur, Georgiana Diana; Teodosiu, Carmen; Cotea, V. V.; Peinado, R. A.; Lopez De Lerma, Nieves (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2018)
    Use of oak wood during the process of wine ageing is an ancient and common practice in most of the world’s wine producing regions. In this study, the contribution of a chemical compound to the aroma of a wine was evaluated ...
  • Scutărașu, Elena Cristina; Cotea, V.; Cotea, V. V.; Niculaua, M.; Luchian, Camelia Elena; Colibaba, Lucia Cintia; Nistor, Alina Mihaela (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2018)
    The study aimed to analyse phenolic compounds from wine samples using “ecological” spectrometric methods (low consumption of chemical reagents) comparing a traditional UV-VIS spectrophotometer ...
  • Buzdugan, V.; Niculaua, M.; Luchian, Camelia Elena; Popîrdă, Andreea; Colibaba, Lucia Cintia; Scutarașu, Cristina Elena; Cotea, V. V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2018)
    Plum distillate is an alcoholic drink obtained by the fermentation and distillation of plums. Its quality is determined by many factors, such as climate characteristics, soil, plum varieties and technological process. The ...
  • Andrieș, M. T.; Odăgeriu, G.; Văraru, F.; Zamfir, C. I.; Cotea, V. 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 ...
  • Focea, M. C.; Luchian, Camelia; Zamfir, C.; Niculaua, M.; Moroșanu, Ana Maria; Nistor, Alina; Andrieș, T.; Lacureanu, G.; Cotea, V. 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 ...
  • Tudose Sandu Ville, Ș.; Niculaua, M.; Colibaba, Cintia; Andrieș, M. T.; Zamfir, C. I.; Luchian, Camelia Elena; Cotea, V. 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 ...
  • Teliban, I. V.; Colibaba, Cintia; Zamfir, C.; Niculaua, M.; Odăgeriu, G.; Tudose Sandu Ville, Ș.; Costea-Savin, Zenaida; Cotea, V. 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 ...
  • Colibaba, Lucia Cintia; Cotea, V. V.; Luchian, Camelia; Niculaua, M.; Tudose Sandu Ville, St.; Călin, Ioana; Tincă, I. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2018)
    The present study has as main objective the evaluation of the methods of obtaining a bitter type curative beverage to evaluate the possibility of superior utilization of the medicinal plants. Aromatic and ...
  • Andrieș, M. T.; Tudose Sandu Ville, Ș.; Zamfir, C. I.; Vararu, F.; Niculaua, M.; Colibaba, Cintia; Odăgeriu, G.; Cotea, V. 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 ...