Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic nature that accumulate in the grapes (variety flavors) and the secondary aromas that are formed during the alcoholic fermentation and the aging period of the wines (Amrani, and Glories, 1995). The wine-making of the varieties is followed by the appreciation of the primary grapes. This is achieved by preferential maceration of the must by means of enzymes (Marin et al., 1998). The technology of aromatic wines has two fundamental objectives: extracting the primary aromas of grapes (terpenols) and favoring the formation of secondary fermentation aromas. In order to obtain aromatic wines with variety typology, the preferential stage is decisive. Pectolytic enzyme preparations are used in oenology to accelerate and complete the extraction and clarification processes of the must, extracting and stabilizing the color, highlighting the varietal aromatic potential of the varieties and improving the filterability and maturation of the wines.
The aims of this work is to characterize the physico-chemical characteristics of grape varieties and wines from the wine region of Moldova under current climate change conditions. The musts from the varieties Busuioaca de Bohotin, Fetească neagră, Muscat Ottonel and Pinot gris showed values of sugars between 198 g / L and 254 g / L, acidity 5.04 g / L H2SO4 and 7.92 g / L H2SO4, the total nitrogen was between 0.91 g / L and 1.54 g / L. The wines obtained were characterized by alcohol concentration and sulfur dioxide with values falling within standards, total acidity on average lower than the musts with one unit, and the dry nonreducing extract ranged from 22.1 g / L to 32, 4 g / L. It has been found that climate change, especially rising temperatures, leads to an accumulation of sugars and extract in musts and wines from the Moldova Vineyards.
The research was carried out with the following purpose:-to determine the level of heavy metal accumulation in the tissues of certain vegetable species taken from polluted industrial areas and the degree to which their content is modified during technological processing operations;-to study the possibilities in which fresh vegetable species with a high content of heavy metals (an exceed of LMA) can be used in the canning industry, in conditions assuring full safety for consumers. Research findings have revealed that tomato juice content of heavy metals is significantly lower compared to that of fresh tomatoes (especially in the case of lead and cadmium).
In this research there were tested different types of one layer and multiple layers foils used for the bread packing. The foil testing for gases permeability was done by the manometer method and the permeability determination at water vapors was done by the humidity detector method. The foils studied presented a different permeability at gases and water vapors according to their one layer or multiple layers structure. In the case of the evaluation of the global migration level we observed that all the studied foils presented values under the limit imposed by law and most of the values for Pb and Cd were undetectable.
In this paper we studied and characterized four wines from the grape varieties Busuioaca de Bohotin, Feteasca neagră, Muscat Ottonel, Pinot gris, harvests of 2016, 2017, 2018, coming from the: Bohotin, Cotești, Cotnari, Huși and Iasi vineyards. The GC-MS methods were utilized to identifing and quantifing the volatile compounds of thies wines.The results obtained being grouped into three categories, namely: higher alcohols, volatile acids and esters. It was found that the higher alcohols have minimum values between 195.07 mg / L and maximum values of 257.2 mg / L in Huși and Bohotin for Feteascea black wine, the volatile acids do not exceed 17.92 mg / L in Cotnari in Muscat wine Ottonel and the esters reach values of 204.78 mg / L at the Cotești vineyard in the case of Fetească neagră wine. From the results obtained we distinguish the Feteasca neagră wine with the optimal ratio between the three monitored indicators.
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