There were investigated chemical properties of indigenous white wine varieties (Fetească albă, Fetească regală and Galbenă de Odobeşti) during fermentation. The white wine making process took place at Wine Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. We aimed to monitored the evolution of fermentation process parameters (temperature, alcohol content, and real extract) and the quality of the bottled white wine (total acidity, alcohol content, total sulfur dioxide, total dry extract). The results obtained were in accordance to Romanian Legislation.
Sunflower halva, popular in countries from Eastern Europe, is made of sunflower tahini, cooked sugar and soapwort root extract.
Lipid fraction in traditional sunflower halva is rich in polyunsaturated fatty acids, susceptible to peroxidation. Oxidation of the lipids is one of the main causes of lipid rich food deterioration leading to formation of off-flavour that negatively affect their quality and shelf life. In this study the initially phase of oxidation in sunflower halva was assessed, using as indicator the peroxide value (PV). The protocol followed was the one described by IDF standard which uses ammonium thiocyanate as Fe(III)-complexing agent.
Halva samples stored at room temperature, in open air conditions for four months, respectively ten months were analyzed. The PV of sunflower halva at 10 months of storage was ~ 2 times higher that the PV of sunflower halva at 4 months of storage.
The samples of sunflower seeds used for the analysis were freshly dehulled and dehulled and then stored at room temperature in open air conditions for four months. The freshly dehulled sunflower seeds had a PV of 4.14 meq O2/Kg fat, similar values with those reported in the literature. The sunflower seeds dehulled and than stored for 4 months at room temperature in open air conditions had a PV of 89.47 meq O2/Kg fat, rancid taste being detected.
Regarding the oxidative stability of sunflower halva, care must be taken on storage conditions and packaging – temperature and oxygen availability. For further studies addition of supplementary antioxidants should be considered.
Wheat quality, regadless of its destination, is a key factor determining its market value.
At SCDCB Mures are tested in comparative cultures, every year a large number of domestic and foreign varieties that are aimed at production quality, quality bakery, the degree of adaptability to environmental conditions, tolerance and resistance to various cryptogamic diseases that has wheat.
Grapes, the raw material for wine making, have a complex chemical composition comprising of carbohydrates, organic acids and phenolic compounds, parameters that can be found in wine also, but in different concentrations.
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