Online: ISSN 2784 – 0360 | ISSN – L 2784 – 0360 | Print: ISSN 2784 – 0379 ISSN-L 2784 – 0360

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2021

The Chemical Composition and Polluants Content of Some Ecological and Conventional Green Forage Sources for Dairy Cow Feed

Mar 31, 2021 |

Gherasim Nacu, Mircea Pop, Daniel Simeanu, Cristina Radu-Rusu, Roxana Zaharia, Vasile Vintilǎ

ABSTRACT. The quality of feed is very important in dairy milk production. The aim of the current paper was a comparative characterisation in terms of crude chemical composition, Ca and P, heavy metals (Pb, Cd, Zn, Cu), nitrates, nitrites and pesticides, for the natural meadow and green alfalfa, cultivated in ecological and conventional systems, utilised for feeding dairy cows. Sampling and analysis were performed according to established standards and working methods: drying for dry matter (DM); calcination for crude ash (C Ash); Kjeldahl method for crude protein (CP); Soxhlet method for crude fat or ether extract (EE), spectrophotometry for P, nitrates and nitrites; atomic absorption spectrometry for Ca, Pb, Cd, Cu and Zn; gas-chromatography for pesticides. For alfalfa, the highest values in the ecological system were for C Ash (12.68%), EE (2.50%), NFE (35.78%) and Ca (1.79%). For the natural meadow, the highest values in the ecological system were for DM (25.72%), OS (89.32%), EE (2.76%), NFE (45.27%) and Ca (0.70%). The toxic heavy metal content was below the limits allowed (1 mg/kg Cd and 30 mg/kg Pb). For Pb, the values determined from the two feeds were between 0.06 mg/kg and 0.16 mg/kg and for Cd between 0.007 mg/kg and 0.02 mg/kg. The pesticides residuum was under the detection limit of 0.05 mg/kg DM for organo-chlorinated pesticides and 0.001 mg/kg for organo-phosphoric pesticides. All the studied forages were safe regarding pollutants (heavy metals, nitrites, nitrates and pesticides), but statistical differences existed between the production systems, such that the ecological system seems to be better.

Keywords: chemical composition; ecological system forages; heavy metals; pollutants.

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The Effect of Different Techniques of Maceration-Fermentation on the Phenolic Composition of Red Wines

Mar 31, 2021 |

Maria Iulia Cerbu, Valeriu V. Cotea, Cătălin-Ioan Zamfir, Marius Niculaua, Ioana Călin, Andreea Popîrdă, Cintia Lucia Colibaba, Ștefan Tudose Sandu-Ville

ABSTRACT. 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 process technology, the care and the quality of the premises and equipment used, as well as the conditions for the storage and use of the wines. In most red wine-making processes, it is preferred that the maceration process is accompanied by the fermentation process, as increase in the alcohol content favours the intensification of the extraction process. For this reason, both processes are combined in a single technological operation known as maceration-fermentation. The largest amount of polyphenolic compounds of wine, anthocyanins and tannins comes from the solid parts of the grapes ‒ the skins and seeds, and these have a decisive influence on the phenolic character of wines. Maceration is a fractional extraction which leads to the dissolution of the useful components of the grapes, which give the flavour, colour and taste typical of red wine. The aim of this research was to analyse the effect of different techniques of maceration-fermentation on the phenolic composition of red wines obtained from Merlot, Pinot noir and Cabernet Sauvignon grape varieties in Copou-Iasi vineyard compared to red wines obtained from the same varieties in Murfaltar vineyard, located in the northeast and south of Romania, respectively. Wines obtained by maceration-fermentation in rotating tanks have higher values of the Folin-Ciocâlteu index (wines obtained from Pinot noir) in contrast to those obtained by the classical maceration-fermentation technique (wines obtained from Merlot and Cabernet Sauvignon).

Keywords: maceration; phenolic compounds; red wines; tannins; anthocyanins.

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© by the authors; licensee Journal of Applied Life Sciences and Environment, Iasi, Romania. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)