Browsing by Author "Tudor, Georgeta"

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  • The antioxidant capacity of negru aromat wines enriched with aronia macerate 
    Pîrcălabu, Liliana; Porumb, Roxana; Ion, Marian; Tudor, Georgeta (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2016)
    This study was aimed to identify a source of antioxidants, compatible with the composition of the wine in order to be used for obtaining an antioxidant capacity of wines with a value of 4000 μmol Trolox/150 mL wine. The ...
  • The characterisation of grapevine varieties for wines in the context of climate change in the Valea Călugareasca viticultural area 
    Pîrcălabu, Liliana; Ion, Marian; Tudor, Georgeta; Bălănescu, Irina (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2020)
    Climate change is a reality today and a challenge because the effects need to be evaluated and identified over time. Although it was acclimatized over times in different viticultural climates, grapevine is a plant which ...
  • Evaluation of the production and quality potential of Muscat Ottonel and Cabernet Sauvignon varieties in relation to climatic factors in Dealu Mare Vineyard 
    Tudor, Georgeta; Pîrcălabu, Liliana; Ion, Marian (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2020)
    The varieties taken into study were Muscat Ottonel and Cabernet Sauvignon, part of the basic assortment for the production of quality wines, typical for Dealu Mare vineyard, which are very valuable in view of the oenological ...
  • The impact of climate changes on grapevine 
    Pîrcălabu, Liliana; Ion, Marian; Tudor, Georgeta; Bălănescu, Irina (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2022)
    The viticultural climate of terroir influences the physiology of grapevine and the ripening of the grapes. The researches performed at the IC-DVV Valea Calugareasca have shown that over the past 32 years, the climate has ...
  • 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 ...