Browsing by Author "Bora, Florin-Dumitru"

Sort by: Order: Results:

  • Compositional characteristics of low-alcohol wines obtained by staggered grape harvesting technology 
    Filimon, Vasile-Răzvan; Filimon, Roxana-Mihaela; Nechita, Ancuța; Bora, Florin-Dumitru (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021)
    Excessive alcohol consumption has many negative effects on human health and society itself. Climate change and the improvement of viticultural technologies have gradually led to an increase in the alcoholic concentration ...
  • The controlled technology for obtaining aromatic quality wine from Muscat Ottonel variety at the research and development station for vine and winemaking from Târgu Bujor 
    Ciubucă, Aurel; Postolache, Elena; Bîrliga, N.; Bora, Florin-Dumitru (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2016)
    To implement the control technology it was used the technology developed infrastructure segment, namely: the harvesting of grapes in plastic crates, the transportation of grapes using the laboratory equipment, the electronic ...
  • Determination of levurien biomass in bioreactor 
    Ciubucă, Aurel; Donici, Alina; Postolache, Elena; Bora, Florin-Dumitru; Bîrliga, N.; Donici, I. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    In the bioreactor, optimal growth and multiplication conditions were created by applying growth and aeration factors, reaching a multiplication rate of 32x106 cells/mLin the bioreactor versus 12x106 ...
  • Methods for producing low-alcohol wine I. Viticultural and pre-fermentation strategies 
    Filimon, Vasile-Răzvan; Tudose Sandu Ville, Ștefan; Bora, Florin-Dumitru; Tudor, Georgeta; Filimon, Roxana-Mihaela; Nechita, Ancuța; Damian, Doina (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2020)
    Wine is defined as a food product obtained exclusively by fermentation of grapes or grape must, with an alcoholic strength ofminimum 8.5%(v/v).Climate change, advanced viticultural practices, ...
  • Methods for producing low-alcohol wine II. Fermentation and post-fermentation strategies 
    Filimon, Vasile-Răzvan; Tudose Sandu Ville, Ștefan; Bora, Florin-Dumitru; Tudor, Georgeta; Filimon, Roxana-Mihaela; Nechita, Ancuța; Zaiț, Monica (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2020)
    According to current legislation,wine is defined as thealcoholic beverage resulted from fermentation of grapes or grape must, withan ethanolconcentration of minimum8.5% (v/v).Climate change, modern viticultural ...
  • Physico-Chemical Characterization, Phenolic Compound Extraction and Biological Activity of Grapevine (Vitis vinifera L.) Canes 
    Filimon, Vasile-Răzvan; Bunea, Claudiu-Ioan; Bora, Florin-Dumitru; Filimon, Roxana-Mihaela; Dunca, Simona-Isabela; Rozsa, Sandor; Lucescu Ciurlă, Liliana; Patraș, Antoanela (MDPI, 2023-10-23)
    Annual grapevine pruning produces large amounts of unused waste as woody canes. The current study is aimed at the sustainable valorization of viticultural waste by establishing phenolic compound extraction conditions, ...
  • The production of low-alcohol wines by sequential semi-anaerobic must fermentation 
    Filimon, Vasile-Răzvan; Filimon, Roxana-Mihaela; Nechita, Ancuța; Bora, Florin-Dumitru; Rotaru, Liliana; Cotea, Valeriu V. (Iasi University of Life Sciences (IULS), Iași, 2023-04-11)
    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 ...