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

Testimonials | E-mail us 

Filimon Vasile Răzvan

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 Production of Low-Alcohol Wines by Sequential Semi-Anaerobic Must Fermentation

Apr 11, 2023 |

Vasile Răzvan Filimon, Roxana Mihaela Filimon, Ancuța Nechita, Florin Dumitru Bora, Liliana Rotaru, Valeriu V. Cotea

ABSTRACT. Nowadays, consumers go towards products that provide food security and nutritional richness, consumption of highly alcoholic beverages not complying with these health-related requirements. This study aimed to obtain low-alcohol wines by performing sequential alcoholic fermentation of grape must (Muscat Ottonel). Thus, 11 commercial yeast strains (10 Saccharomyces cerevisiae and 1 Torulaspora delbrueckii) were preliminarily tested in anaerobic and semi-anaerobic conditions. Based on laboratory tests, grape must fermentation was sequentially initiated in semi-anaerobic conditions (loose cotton plugs; intermittent homogenization), with the T. delbrueckii strain (106 CFU/mL) and the addition of preliminarily selected S. cerevisiae strains (104 CFU/mL), to the consumption of 50% of the sugars in the must, to complete the fermentation. By applying this technology, dry wines were obtained with an alcohol content lower by up to 1.10% vol., but with a lower concentration of volatile terpenes, due to additional must oxidation. Also, semi-anaerobiosis enhanced glycerol synthesis by yeasts (< 35%), with a positive impact on the sensory characteristics of the wine. Keywords: alcoholic fermentation; glycerol; low-alcohol wine; non-Saccharomyces yeast; Torulaspora delbrueckii.

* Abstract published in Conference Programme dedicated to LIFE SCIENCES TODAY FOR TOMORROW

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)