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

Testimonials | E-mail us 

Colibaba Lucia Cintia

Preliminary Studies on Some Morpho-Structural and Biochemical Characterisation of Some Genotypes of Vitis vinifera L. Cultivated in Northeast Romania

Mar 8, 2024 |

Liliana Rotaru, Vasile Răzvan Filimon, Roxana Mihaela Filimon, Mihai Mustea, Roberto Renato Bernardis, Lucia Cintia Colibaba

ABSTRACT. The monitoring of new grapevine varieties with superior agrobiological and technological characteristics, in relation to the evolution of the climatic factors, represents an important and continuous objective of the worldwide viticultural research and breeding programs. Observations and determinations of the current study were performed on 11 new table grapes varieties created in Romania, growing in the Ampelographic collection of the University of Life Sciences Iasi, north-eastern area of Romania. The grapevine varieties were evaluated under the morpho-structural aspect, regarding the leaf area, the average weight of the grapes, the number and weight of the berries, rachis weight, the number and weight of the seeds, the weight of the skin and pulp, calculating the main technological indices. From a biochemical point of view, the content of photosynthetic pigments in leaves, the concentration of soluble dry solids and titratable acidity of the grapes were determined in the climatic condition of the Copou – Iasi vineyard. Therefore, the monitoring of genetic resources provides useful data for grape producers and researchers regarding the integration of new table grape varieties into the viticultural ecosystems, evaluating their yield and quality in correlation with the evolution and influence of the climatic factors.

Keywords: agrobiological and technological value; autochthonous grapevine variety; chemical composition; genetic resources; physico-structural characterization.

read more

The Aromatic Profile of White Wines Obtained from Biodynamic and Conventional Grown Grapes in Romania

Jan 27, 2023 |

Ana Maria Toader, Cintia Lucia Colibaba, Camelia Elena Luchian, Andreea Popîrdă, Bogdan Nechita, Valeriu V. Cotea

ABSTRACT. This study analyses the differences between wines obtained from grapes cultivated conventionally and those cultivated biodynamically. The wine samples studied were obtained from Rhein Riesling, Italian Riesling, Muscat Ottonel and Chardonnay grape varieties. Among these, four variants (one from each grape variety) were obtained from grapes following conventional cultural technologies, while the rest were from the same grape varieties cultivated biodynamically. All grapes and wines were produced in the Murfatlar vineyard, in south-east Romania. Basic chemical and sensorial analyses were applied to evaluate the differences appearing between the conventional and organic wine samples. All sets of data, PCA analysed, underlined that there are no systematic differences between the two grape cultivation methods and the obtained products.

Keywords: biodynamic grapes; organic vs. conventional wine; chemical composition; sensory profile.

read more

Vine Varieties for White Wines in the Climate Context of the Odobesti Vineyard, Romania

Nov 18, 2022 |

Ionica Bosoi, Liliana Rotaru, Marioara Pușcalău, Cintia Colibaba

ABSTRACT. Odobeşti Vineyard is one of the most famous and oldest Romanian vineyards, with a focus on white wines. To improve the existing assortment of varieties over time at the Research and Development Station for Viticulture and Vinification, Odobesti (RDSVV, Odobești), four vine varieties were obtained and approved: ʹŞarbaʹ (1972), ʹBăbească griʹ (1975), ʹMioriţaʹ (1980) and ʹVranceaʹ (2018), with superior quality and productive potential and a high capacity to capitalise on the edaphoclimatic conditions specific to this viticultual area. This study presents the behaviour of these varieties of vines in the climatic conditions of the Odobesti Vineyard in the period 2017–2021. The following parameters were studied and determined: the phenological spectrum of the vine, fertility and productivity (% fertile shoots, fertility coefficients, productivity indices), quantity and quality of grape production (grapes/vine, average bunch weight, grape production/vine, sugar content, total acidity and glucoacidimetric index). The data obtained were compared with the ʹSauvignon Blancʹ variety, which is widely grown in this area. The evolution of the vegetation phenophases was conditioned by the climatic factors during the study period. There was a tendency to shorten them due to the increase in air temperature values. The variety ʹVranceaʹ presented a high fertility potential (89.5% fertile shoots), the varieties ʹBăbească griʹ and ʹMiorițaʹ showed a higher productive potential than the control variety ʹSauvignon Blancʹ (6.06–6.12 kg/vine), and the variety ʹȘarbaʹ recorded the highest accumulations in sugars (230.5 g/L). In the climatic context of the Odobești Vineyard, the white wine varieties ʹȘarbaʹ, ʹBăbeasca griʹ, ʹMiorițaʹ and ʹVranceaʹ have demonstrated a valuable agrobiological and technological potential, comparable to that of the ʹSauvignon Blancʹ variety.

Keywords: climatic conditions; fertility; vineyard; productivity; wine grapevine varieties.

read more

Studies on Some Still Wines Obtained by the Blanc de Noirs Method

Oct 7, 2022 |

Dragoș Florin Grosaru, Camelia Elena Luchian, Elena Cristina Scutarasu, Lucia Cintia Colibaba, Cătălin Ioan Zamfir, Valeriu V. Cotea

ABSTRACT. Consumer interest in innovative wines has increased in recent years in Romania, in correlation with the development of the wine sector. Nowadays, the winemaking technique proposed by Dom Perignon (blanc de noirs) with applicability to sparkling wines is increasingly used to obtain still wines. This research aimed to identify the most suitable technology for obtaining white wines from Fetească neagră and Busuioacă de Bohotin grapes. The resulting wines were analysed from physical-chemical and chromatic points of view, and their sensory properties and volatile compounds content were also registered. The obtained samples had characteristics usually found in wines obtained from white grape varieties. Although frequently used in the production of base wine for sparkling wines, this technique can give original results in obtaining still wines as well. The use of activated carbon has led to the production of wines with a higher commercial value (improved colour characteristics). Given that red wines are significantly less consumed compared to white ones, this technique allows the use of black grape varieties and the production of innovative white wines.

Keywords: blanc de noirs; Busuioacă de Bohotin; Fetească neagră; winemaking.

read more

Agrobiological Value of Some White Grape Varieties Created at Research and Development Station for Viticulture and Vinification Odobești, Vrancea County, Romania

Feb 2, 2022 |

Ionica Bosoi, Liliana Rotaru, Cintia Colibaba, Marioara Pușcalău

ABSTRACT. Vine varieties react differently to the influence of environmental factors by decreasing or significantly intensifying the vigour of shoot growth, a biological reaction that also affects fertility and productivity. This article presents data on some agrobiological properties (vegetative growth of shoots, fertility and productivity) of some white wine varieties, created at the Research and Development Station for Viticulture and Vinification (R.D.S.V.V.) Odobești, Vrancea County, Romania) – Şarba, Băbească gri, Mioriţa and Vrancea, in the period 2020 – 2021. The data obtained were compared with the control variety Fetească regală. In Odobeşti vineyard, 2020 was much warmer than normal, characterized by a severely deficient rainfall regime resulting in atmospheric drought, followed by the gradual development of pedological drought. The vigour of shoots was negatively influenced by the climatic conditions of the vegetation period in 2020, the highest values being recorded for the varieties Șarba (159.6 cm) and Vrancea (141.5 cm), which showed significant positive differences, compared to the control variety. The fertility of the buds was lower in 2020, compared to 2021, the Vrancea variety being distinguished by higher potential fertility than the varieties Șarba, Băbească gri and Miorița, but lower potential fertility than the control variety. The absolute fertility coefficient (Cfa) had superunitary values for all varieties (1.07 – 1.50), and the relative fertility coefficient (Cfr) had subunitary values, except for the Vrancea variety (1.32). The varieties Șarba, Băbească gri and Miorița achieved an absolute productivity index (Ipa) superior to the control variety Fetească regală due to the higher average weight of the grapes, and the relative productivity index (Ipr) ranged from 199 for the Vrancea variety to 182 for the variety Șarba.

Keywords: grape variety; vigour; fertility coefficients; productivity index.

read more

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.

read more

© 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)