Listar Departamento de Química Agrícola, Edafología y Microbiología por autor "6ea28f6f-2396-4ef2-966f-6a5003eb22d7"

Mostrando ítems 1-5 de 5

    • Alternative Winemaking Techniques to Improve the Content of Phenolic and Aromatic Compounds in Wines 

      Dumitriu, Georgina-Diana; Teodosiu, Carmen; Gabur, Iulian; Cotea, Valeriu V.; Peinado Amores, Rafael; López de Lerma Extremera, M. Nieves (MDPI, 2021)
      In this study, a complete physical–chemical analysis was performed for Fetească neagră wine, aged with oak staves. Red wine samples were taken from grape varieties grown in Northeast Romania and produced during 2013 vintage. ...

    • Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips 

      Dumitriu, Georgina-Diana; Teodosiu, Carmen; Gabur, Iulian; Cotea, Valeriu V.; Peinado Amores, Rafael; López de Lerma Extremera, M. Nieves (MDPI, 2019)
      Many modern alcoholic beverages are subjected to ageing processes during which compounds extracted from wood contribute decisively to the overall beverage character. Wines represent a perfect example of beverage in which ...

    • Grape musts differentiation based on selected aroma compounds using SBSE-GC-MS and statistical analysis 

      Vararu, Florin; Moreno-García, Jaime; Cotea, Valeriu V.; Moreno, Juan (Institute of Grapevine Breeding Geilweilerhof, 2015)
      Fifty-one aroma compounds in musts from 'Muscat Ottonel', 'Aligoté', 'Muscat of Alexandria' and 'Pedro Ximénez' white grapes have been determined, three of them identified for the first time in grapes. Two fingerprints for ...

    • Mesoporous materials as fining agents in variety Cabernet Sauvignon wines 

      Dumitriu, Georgina-Diana; López de Lerma Extremera, M. Nieves; Luchian, Camila Elena; Colibaba, Cintia Lucia; Niculaua, Marius; Zamfir, Catalin-Ioan; Odageriu, Gheorghe; Vararu, Florin; Cotea, Valeriu V.; Peinado Amores, Rafael; Peinado Amores, Rafael (EDP, 2016)
      Innovative oenological products and techniques constantly need to be optimized in order to produce high quality wines that are able to fulfill the demanding consumers, with a pleasant colour, astringency, bitterness and ...

    • Metabolomics of red wines aged traditionally, with chips or staves 

      Dumitriu, Georgina-Diana; Sánchez-Suárez, Fernando; Peinado, Rafael A.; Cotea, Valeriu V.; López de Lerma Extremera, M. Nieves; Gabur, Iulian; Simioniuc, Violeta (MDPI, 2024)
      Traditionally and alternatively aged wines’ odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines ...