Valeriu Cotea

Mots clés: Grasa de Cotnari, biotypes, variabilité phénotypique, agro productivité Résumé : Le cépage Grasa de Cotnari est un des plus représentatifs cépages destinés pour des vins naturellement doux de grand cru en Roumanie. Vu sa plasticité écologique limitée, l'aréal de sa culture est limité seulement dans deux des fameux et anciens vignobles de Roumanie, respectivement Cotnari et Pietroasa -Dealu Mare. Parce qu'il ressemble morphologiquement au cépage Furmint il existe l'hypothèse qu'ils sont liés génétiquement. Dans cet ouvrage on présente les caractéristiques morphologiques et agro productifs de trois biotypes identifiés dans la population de cépage dans l'areal du vignoble de Cotnari: Grasa croquant, Grasa jaune et Grasa vert. Le biotype Grasa croquant a les feuilles moyennes un peu cunéiformes, avec les grappes moyennes, semicompactes, grains ovoïdes, la pulpe est croquante avec la grande capacité d'accumulation en sucres, mais avec les rendements moy...

Traceability in a food sector can be obtained by developing traceability systems. These systems refer to recording all important data referring to the evolution of a product along the production and supply chain. The benefits derived from the application of this model are great for those involved in the wine production chain (producer, processor and distributor), and for the consumers'

Resume: The traceability systems are the systems used in order to obtain traceability. These systems actually refer to keeping a record of all the important data referring to the evolution of a product along the production and supply chain. The benefits derived from application of this model are great for all those involved in the wine production chain (producer, processor,

ABSTRACT The phenolic compounds in plants and the related foods inhibit the oxidation of lipoproteins with low density and reduce the plaquetary aggregation in blood vessels. Red wine is an excellent source of phenolic compounds, registering between 1000 – 4000 mg/L flavonoids with diverse biological effects [1]. Phenolic compounds also can contribute to the organoleptic characteristics of red wines. Therefore, the study of the wine-making technology influence on the phenolic content of 8 Fetească neagră wine samples was considered important. The analyses were processed using high performance liquid chromatography coupled with a diode array detector. Fetească neagră grape variety harvested in 2009 and 2010 from Uricani vineyard was used, as follows: V1 and V2 wine samples were processed according to classical red wine-making procedure; V3 and V4 were obtained by applying thermo-maceration on the grape marc; V5 and V6 resulted through thermo-maceration of grape marc in roto-tanks; V7 and V8 were blanc de noir variants. After fermentation, the wines were stabilised, conditioned and bottled. All samples were analyzed on a Shimadzu Prominence 20 series HPLC system. Phenolic compounds were separated on a series of two Chromolith Performance RP-18e chromatographic columns, from Merck (2). Analyses were performed in triplicate and the data was presented as mean ± standard deviation (SD). The quantity of phenolic compounds is influenced by the agricultural year as well as the processing technology (Table 1). The 2009 V3 wine sample obtained through thermomaceration registers a significant increase of concentration in caffeic, ferullic, p-hydroxybenzoic, gallic acids and a decrease of the syringic and gentisic acids.

Browning of wines is often the result of an auto-oxidation process due to presence of oxygen (the initiator of the process), polyphenols (the oxidable matter) and of certain metal ions (eg iron, copper, as activators of the process). The reduction of phenolic ...

Mesoporous silica-MCM-41 molecular sieve was synthesized following a hydrothermal synthesis route using tetraethylorthosilicate as silica source, cethyltrimethylammonium bromide as surfactant (structure-directing agent) and ammonium hydroxide as mineralizing agent. This ...

The aim of this paper is to evaluate the ability of the mesoporous silica SBA-15 to adsorb polyphenols from red wine. The mesoporous molecular sieve silica SBA-15 was hydrothermally synthesized in acidic media and characterized by SAXRD, BET, EDX and SEM. The adsorption behavior of mesoporous silica SBA-15 was investigated at 5°C for 24h using an adsorbent dose of 8gSBA-15L(-1) red wine. The total polyphenols content expressed as mg of gallic acid equivalents (GAEL(-1)) was estimated from the standard curve of gallic acid (absorbance at 280 nm). HPLC chromatograms of methanolic extract from mesoporous SBA-15 at 256, 280, 324, and 365 nm exhibits the strong retention of quercetin and cis-resveratrol and a reasonable retention of trans-resveratrol, catechin, epicatechin, rutin, and phenolic acids (meta- and para-hydroxybenzoic, vanillic, caffeic, syringic, salicylic and para-coumaric acids). The obtained data showed that mesoporous silica SBA-15 was capable approximately to concentrate quercetin 4900 times and cis-resveratrol 1400 times. The verifiable diminution of polyphenolic compounds content in red and white wines avoid the oxidative browning process without modification of wine color. Due to their beneficial to human health thanks to antioxidative, antiinflamatory, antiviral, antihypersensitive, cardioprotective, anticarcinogenic and antimutagenic properties the polyphenolic extract might prove interesting as pharmaconutrients or as dietary sources.