Browsing by Author "Niculaua, M."

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  • Evaluation of phenolic compounds by an ecological spectrometric methods 
    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 ...
  • Evaluation of the aroma and sensory characteristics of plum distillates obtained in the Arges region 
    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 ...
  • Evaluation of the aroma and sensory characteristics of plum distillates obtained in the Arges region 
    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. ...
  • Negative influence of temperature over flavor compounds from wine 
    Nistor, Alina Mihaela; Niculaua, M.; luchian, camelia elena; Cotan, Șt. D.; Teliban, I. V.; Cotea, Valeriu (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    The aromatic profile of wine is offered by the variety of volatile chemical compounds, especially esters, alcohols, carboxylic acids and nitrogen compounds.These substancescan determine different aromas ...
  • Organoleptic chracteristics of experimental sparkling wines 
    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 ...
  • Separation and characterisation of the main proanthocyanidin fractions of grape seeds 
    Filimon, V. R.; Nechita, Ancuta; Damian, Doina; Pașa, Rodica; Filimon, Roxana; Băetu, M.; Mihai, C. T.; Niculaua, M. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    Grape seeds, as waste products of the winemaking industry, contain large amounts of monomers, oligomers and more highly polymerised proanthocyanidins (PA), being a good source of ...
  • Studies of the influence of the different selected yeast on the aromatic compounds from cider 
    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 ...
  • Studies on some Aligoté wines obtained through different wine-making technologies 
    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 ...
  • Studies on the phenolic content of red senescent grapevine leaves - a sustainable source of bioactive compounds 
    Filimon, V. R.; Filimon, Roxana; Damian, Doina; Rotaru, Liliana; Patraș, Antoanela; Niculaua, M. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    n order to identify new sustainable sources of bioactive compounds for food, pharmaceutical and cosmetic industries, anthocyanin,proanthocyanidin and total phenolic contents of red senescent leaves ...
  • Studies regarding the production of romanian bitter 
    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 ...
  • Study of volatile aroma compounds of some rosé wines from Iaşi Copou vineyard 
    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 ...