About
56
Publications
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296
Citations
Citations since 2017
Introduction
Additional affiliations
October 1994 - April 1998
Position
- PhD Student
Description
- Ph. D. thesis: 1. “Effects of Culture Conditions and Inhibitors on the Growth of Yeasts Studied by Calorimetry”
October 1991 - present
October 1991 - present
University of Agronomic Sciences and Veterinary Medicine of Bucharest
Position
- Professor (Full)
Description
- Wine technology, chemistry, microbiology, sensory analysis, quality assessment, legislation, biotechnology, horticulture, food science,
Publications
Publications (56)
Due to their inhibitory effect on the growth and fermentation of yeasts, medium-chain fatty acids can be used for the production of naturally sweet wines. Addition of octanoic acid, decanoic acid or their combinations is able to stop the alcoholic fermentation, reducing at the same time the doses of sulphur dioxide addition needed for the same goal...
The fig tree is one of the oldest species cultivated by mankind. In spite of having high nutraceutical value and a pleasant taste, the fig is not a widely cultivated fruit. Furthermore, figs are extremely perishable, therefore they are usually sold as dried fruits rather than fresh. To harness this valuable fruit, other derived products should also...
Feteasca regala is a semi-aromatic Romanian white grape variety, which can benefit from technological interventions aiming to modulate its aromatic profile. In this study, two specific yeast nutrients, designed to increase the esteric and thiolic aromatic potential, respectively, were added at appropriate times, before or during fermentation. The m...
In this work a comparative assessment was performed on individual and total polyphenols and biochemical properties of some Feteasca Neagra red wines obtained from grapes cultivated with different farming technologies (organic vs. conventional). The effect of a 30% cluster thinning treatment in both organic and conventional vineyard, compared to con...
The phenolic composition of wine is mostly determined by the accumulation of the phenolic compounds in the grapes, as well as their extraction into wine. To increase their concentration in grapes, yield reduction is usually performed by pruning, while to increase the extraction in wines, the maceration on skins is extended for longer periods of tim...
Since 1988, alcohol has been classified as a Group 1 carcinogen, the highest level of risk, by the International Agency for Research on Cancer (IARC). In fact, alcohol consumption is the third leading risk factor for disease and mortality in Europe. It accounts for 4.65 % of the global burden of both injury and disease, making it one of the most pr...
Volatile profiles were determined for white wines of Feteasca regala variety produced from musts in which the antioxidants glutathione and ascorbic acid were added in different proportions before inception of alcoholic fermentation. Treatments with these antioxidants affect some volatile compound evolution and positively influence the wine volatile...
Following an ever-increasing tendency to underline the detrimental effects of alcoholic beverages on human health, wine consumption has also recorded a steady decrease. This is despite multiple beneficial effects on health demonstrated by research. This review presents the latest information regarding the effects of wine on human health. While the...
Pinking is a phenomenon occurring in certain white wines produced under highly reductive conditions which occasionally develop a pink colouration when suddenly exposed to air. The pink colouration gives the impression of wine being stained with red grape pigments, but in fact the phenomenon is a transformation in the presence of oxygen of some spec...
The topography and pedoclimatic conditions in Romania are diverse and in many places highly favourable for viticulture. In the past 21 years it was observed that the climate slowly changed, with a visible impact on grape quality. The influence of climate change on grape growing depends however on the vineyard location, relief and soil, multiple com...
The autochthonous Feteasca neagra variety, cultivated in four wine regions of Romania, was comparatively assessed in order to characterize its quality potential in different terroirs. Among the variables of the terroir, the clone of Feteasca neagra is also a factor. Thus, in Murfatlar region we find either clone 9Mf or the massal selection, in Stef...
Cabernet Sauvignon is one of the grape varieties highly suitable for organic cultivation. In the present study, the variety was cultivated in Murfatlar region were both organic and conventional technologies are applied and compared. Also, for each growth system variants with and without 30% cluster thinning were organized. Wines obtained from each...
The paper focuses on the evolution of the surfaces planted in Romania with the main wine grape varieties and also attempts to describe the impact of the funds received for the vine and wine sector after the country's accession to European Union in 2007. The evolution of planted surfaces and production is followed for the period 2007–2016, based on...
The present work aimed to determine some of the influences of the treatments with glutathione (GSH), ascorbic acid (AA), catechinic tannin (T) and carbon dioxide (CO2) during winemaking or bottling on the volatile profiles of white wines of Feteasca Regala. The study is based on the use of a flash gas chromatography electronic nose, which is able t...
Glutathione (GSH) and ascorbic acid (AA) are often added as antioxidants in wines for a better preservation of aroma. However, depending on the dosage of these substances, changes in colour may occur in the wines. The paper presents the effect of the addition of glutathione, with or without ascorbic acid, on the colour of Muscat Ottonel wines after...
The evolution of the internal Romanian market for table grapes in recent years suggests that there are occasional problems with the supply, sometimes requiring imports, as well as a need for early maturing varieties, which can bring important benefits for both producers and consumers. This paper presents some data regarding a promising new variety...
Effective and efficient measurement and determination of critical quality parameter(s) is the key to improve the traceability and transparency of the table grapes quality as well as the sustainability performance of the table grapes cold chain logistics, and ensure the table grapes quality and safety. This paper is to determine the critical quality...
A rich content of phenolic compounds (anthocyans and tannins) is a fundamental technological condition for the obtaining of quality red wines-appreciated by increasing numbers of consumers, aware of the benefic health effects brought about by these biologically active compounds. The biosynthesis of phenols and their accumulation in the grape berrie...
The most widely used techniques for table grape preservation are based on the controlled‐release of sulfur dioxide (SO2). In this work, the microbiological shelf life of table grapes and the effects of quantitative SO2 were studied. Experiments showed that the mold development was a major cause for the table grape spoilage, and the total mold count...
The colour of wine is an important characteristic which contributes to the construction of the quality profile of a wine. This parameter is extremely important especially for white wines, a close connection being present in the consumer's perception between the colour of the wine and its quality level. The appearance of brown shades due to oxidatio...
The present work aimed to determine the colour evolution after aging in bottle of a white wine from Muscat Ottonel cultivar and the effect of the addition of different antioxidants at bottling time, such as SO 2 , reduced glutathione (GSH) and ascorbic acid. Wine colour is an important indicator of its degree of oxidation, therefore the evolution t...
Understanding of antioxidants role in the wine matrix is an important aspect when it comes to sensory quality and conformity of the product. This study aims to compare the effects of sulphur dioxide (SO2) as a conventional antioxidant, alone or in combination with ascorbic acid (AA), in the presence or not of reduced glutathione (GSH) in white wine...
Four grapevine varieties cultivated in Romania, two known from ancient times (Tamâioasa româneasca and Italian Riesling) and the other two derived by cross-breeding or free-pollination from these (Sarba and Alb Aromat, respectively) were cultivated in the same conditions and vinified by using the same technology, so that the assessment of their vol...
In viticulture, the control of the crop load is largely used as an important instrument for the regulation of yield and grape quality, which in turn leads to quality wines. One of the practices for the regulation of crop load, often used for table grapes, is the green harvest, that is, the removal of some unripe bunches in order to drive more of th...
Wine stability is a very important step when it comes to marketing. Antioxidant and antiseptic protection of wines can be achieved by using preservatives, a procedure that is regulated by the European laws. Wines are biochemically complex systems and because of this winemakers have to take informed decisions to manage with precision the preservatio...
Wines of Feteasca regala variety were obtained by inoculation and co-inoculation with several commercially
available wine yeasts. The yeast growth rate was measured for each fermentation batch by isothermal
calorimetry. Some blends of the mono-inoculated wines were also prepared after the completion of
fermentation. The wines thus obtained were ana...
Various studies have shown that the wine consumption decline in young generation could be influenced by the perception of wine as intimidating and difficult to understand, and by the lack of adaptability of the product’s communication strategy and packaging design to their lifestyle. Information available on the packaging is often complex and confu...
The paper presents a literature review regarding the role of glutathione as a natural antioxidant and its usage in various fields, with a special emphasis on aspects relevant to winemaking. Recent studies demonstrated the beneficial influence of the addition of glutathione in the white wine production technology, especially for the preservation of...
In Romania, Dornfelder is a rare grape variety which started to become popular among some wine producers due to the intense colour of its wines. However, it is mostly used in blends and therefore varietal wines of Dornfelder are not found too often. In this paper we present some technological approaches suitable for the production of varietal wines...
The latest research revealed that phenolic compounds play an important role in the quality of red wine, particularly on colour and astringency and also are responsible for the sanogenic or multiple benefic effects on human health after a moderate consumption of wine. This paper presents the ripening evolution of routine quality control parameters (...
Hazard Analysis and Critical Control Points system optimization in a starch factory
The International Wine Contest Bucharest is a contest which achieved all the established objectives, regarding the number of samples gathered for evaluation, assessment by a competent and credible jury, compliance with the international procedures, optimum technical conditions, effective communication, high level of consumer acceptance, becoming a...
The effect of the addition of an extraction enzyme during the maceration stage of red wines made of two Romanian varieties was investigated in order to identify technological variants with positive results on the colour and volatile profile of the wines. Samples of grapes of the two varieties, harvested in four different viticultural regions, were...
The effect of the addition of an extraction enzyme during the maceration stage of red wines made of two Romanian varieties was investigated in order to identify technological variants with positive results on the colour and volatile profile of the wines. Samples of grapes of the two varieties, harvested in four different viticultural regions, were...
An electronic nose of the latest generation, based on the chromatographic principle, was used to analyze the
volatile profile of various samples of wine in order to assess the possibility of differentiating wines based on
various parameters such as their geographic origin, grapevine variety and its characteristics (such as noble/
hybrid character),...
Recently there is increased interest in the identification and characterization of new valuable yeast strains to be used for the production of quality wines with specific traits. Such new strains need to be tested extensively regarding their behavior in relation to various factors. The paper presents results on the resistance to ethanol of ten yeas...
The paper presents a rapid and convenient method for assessing the yeast tolerance to ethanol. An isothermal calorimeter with 24 sample cells for microbial cultures was used to monitor the growth of yeast cultures on glucose-peptone broth at 30°C, in the presence of various concentrations of ethanol added from the beginning. The apparatus detects t...
A multiplex batch calorimeter was used to monitor the heat evolution during incubation of yeast cultures in the presence of decanoic acid at various concentrations. The changes observed in the recorded growth thermograms when the concentration of decanoic acid increased were quantitatively described using the values of the growth rate constantμ det...
The inhibitory action of methanol, ethanol, 1-propanol and 1-butanol on growth of nine yeast strains was quantitatively assayed using a calorimetric technique. Yeast cultures in the presence of alcohol at various concentrations were incubated in a multiplex batch isothermal calorimeter, which allowed the recording of the heat evolved during microbi...
The growth thermograms observed with a multiplex isothermal calorimeter during growth at 30°C were employed for the determination of various parameters characterizing the growth and heat production of a Saccharomyces cerevisiae strain. The heat evolution curve, cell number curve and ethanol production curve determined for the yeast culture were fou...
Using a calorimeter with 24 sample units the heat evolved during incubation of yeast cultures at 30 degrees C was detected in the form of growth thermograms. Ethanol and methanol added to the culture medium produced changes in the growth thermograms that could be analyzed to calculate the 50% inhibitory concentration (Ki) and minimum inhibitory con...
Using a conduction-type isothermal batch calorimeter with 24 units, the heat evolved during growth of four yeast strains from different species in the presence of various concentrations of normal alcohols (C1-C4) and saturated organic acids (C2, C4, C6, C8, C10) was recorded as growth thermograms. Changes in the growth thermograms were observed whe...
A calorimetric analysis was made to characterize quantitatively the action of ethanol on the growth activity of yeast cells at 30°C. By using the multiplex calorimeter previously desinged, the growth thermograms of the yeast grown in liquid media containing ethanol at different concentrations were observed and the inhibitory effect of ethanol on th...
A calorimetric procedure was applied to the study of the inhibitory action of ethanol on the growth of yeast cells. Heat evolved during growth of cultures in media with different amounts of ethanol was recorded as a function of time by using a multiplex batch calorimeter with 24 units. The presence of ethanol affected both the growth rate constant...
Feteasca neagra is a Romanian grapevine variety for red wines, cultivated in many vineyards and enjoying a generally good reputation. However, the wines made from this variety have not been very well characterized in the literature until now. Even experienced tasters sometimes identify them rather by exclusion, as "those wines which are not Caberne...
The shift towards the ecological production is gathering interest from an increasing number of Romanian grapevine growers. In order to obtain good ecological harvests, before deciding to set up an ecological plantation and to shift from the conventional system of viticultural production to the ecological one, an evaluation of the potential of the s...
Projects
Projects (2)
OENOBIO is a multi-level project at European level, aimed at students and long life learning actors in the domain of oenology, with special focus on the production of organic vine and wine, with 3 main objectives:
- Developing annual Intensive Study Programmes and Conferences with update knowledge concerning organic vine and wine field.
- Creating a Learning Management System (LMS) on organic vine and wine for students at Master level.
- Building a joint Master programme in the field of organic vine and wine by the OENOBIO consortium partners.
www.oenobio-project.eu
Project 2018-1-FR01-KA203-047839 (OENOBIO), Organic Vines and Wines – Innovation, production and management, Programme Erasmus +, Key action KA2 Cooperation for innovation and the exchange for good practices; Action KA203 Strategic Partnerships for higher Educaton
