Rodica Culea

• University of Agronomic Sciences and Veterinary Medicine of Bucharest

The aroma of wines is represented by a complex of volatile compounds coming from several sources, as well as their interaction with the other chemical substances of the wine: water, ethyl alcohol and other alcohols, phenolic compounds, polysaccharides, fatty acids, etc. The main compounds that participate in the aroma of wine and which give, for th...

Abstract It was analyzed white and red wines from 5 ecological varieties cultivated in the Dragasani vineyard: Cabernet Sauvignon, Novac and Negru de Dragasani – varieties for red wines; Tamaioasa Romaneasca and Sauvignon blanc – varieties for white wines. The production of grapes in the ecological system has been analyzed, as well the sugars and...

The purpose of this paper was to evaluate comparatively pectinmethylesterase activities (PME) from the juice of some tropical fruits purchased from the Romanian market. In this respect, a series of parameters, such as: pH, protein content (with Folin-Ciocalteu reagent) and pectinmethylesterase activities (PME) by the titrimetric method, were analyz...

Phisical-chemical and microbiological modification of wheat flours features along the shelf life

This paper aims to assess the quality and microbiological parameters of a range of wheat flours for domestic consumption, purchased on the Romanian market. In this regard there were purchased 20 samples of flour from 13 manufacturers. Quality parameters analyzed were: Moisture (%), Protein content (%), Ash content (%), Water absorbtion (%), Total c...

This paper examined the effect of the addition of whole oat flour on dough farinographical parameters. In this regard, the successive amounts of 10 to 50% of whole oat flour were added to wheat flour type 550. For each experimental variants were performed farinographical analyzes. According to our results, the optimal proportion of whole oat flour...

In order to characterize, from sensorial point of view, the basic white wines White Fetească, Italian Riesling, Sauvignon Blanc, as well as flavored wines and vermouth type wines, obtained by addition of hydroalcoholic plants macerates to basic wines, tasting technique was used. It is known that sensory analysis is a method that can provide an over...

In order to establish the dynamics of the physical-chemical parameters of flavoured wines and vermouth type wines, obtained by the addition of hydroalcoholic macerates from plants to the Sauvignon Blanc wine variety, we analyzed certain physical and chemical characteristics (D 20 20 , Alcool %, Total dry extract g/l, Free sugar g/l, Unreducing extr...

The aim of this research, in order to meet the quality standards of drinks derived from wines, was the establishmentof heavy metals pollution (Pb , Cd and Cu) of some varieties of wine from the 2007 harvest, in the Ostrov vineyard,namely: Fetească Albă , Sauvignon Blanc and Riesling Italian. We also analyzed the heavy metal content ofhydroalcoholic...

44 representative packages for the range of flours available on the Romanian market, and 31 formal presentations (advertisements in written press, as well as the first page of the presentation site) have been scanned, and the images have been processed by means of a specialized computer software (ImageJ), in order to analyze how color is used in th...

Sweetpotato (Ipomoea batatas) represents an important food source, but in the same time, a notable source of bioethanol. due to the large quantities of glucide polymers that can be transformed with high randaments in fermentable glucides. The glucides represent 80-90% of the dry matter in the sweetpotato tuberized roots, from which: 2-5% cellulose,...