THE INFLUENCE OF THIAMINE IN THE FERMENTATION OF THE WINE YEASTS

Due to the enzymatic equipment, the yeast cell produces alcoholic fermentation by the meaning of a zimazic complex which catalyzes in different stages the redox processes of the carbohydrates, which are able to ferment, ultimately leading to ethanol. The fermentation rate is an exponential function being influenced by the cells concentration in the development environment and the starter cultures of micro-organisms. Most of the yeast strains do ferment some substrates rich in hexosanes and oligoglucides: sucrose, maltose, raffinose, lactose and celobiose. The biomass quantity may be increased in various ways. An important aspect in the increasing of the multiplication rate of the yeast cell…

Isolating Wine Yeasts that are Specific to the Apold Region and Identifying them through RFLP Genetic Methods

The present study aims at isolating, identifying and selecting autochthonous wine yeast strains with a view to establish a crop bank specific to the Apold area. 569 wine yeast strains were isolated during the alcoholic fermentation of must from the Apold area, 458 were identified through cultural methods and with the help of the API 20 C AUX test (Biomeriux, France). Six yeast strains (A87, A169, A296, A314, A132 and A413) were genetically identified through the PCR-ITS RFLP method of the 5.8S-ITS segment; the resulting four strains were Saccharomyces cerevisiae - A87, A169, A296, A314 - and two Saccharomyces bayanus strains - A132 și A413. The strains we identified constitute a base for t…

Research Regarding the Use of Wheat Biodiversity for Obtaining some Cereal-Based Fermented Mashes

International audience; Cereal-based fermented beverages are an opportunity to include probiotics and fiber in human nutrition. Nowadays, increasing the interest for rediscovering the benefits, on scientific basis, of traditional fermented beverages based on cereals. Fermented mashes based on different cereal grist, namely Braga in Romanian, is a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. Physical-chemical and sensorial characteristics of these beverages depend on the ingredients and method of preparation. In this article was analyzed the influence of the five varieties of wheat on the main physical-chemical and sensorial c…

IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS FROM RED GRAPE POMACE

The wine industry generates a great amount of waste every year, thus its valorization is of most importance. This study uses red, fermented pomace from Cabernet Sauvignon and Feteasca Neagra cultivars. The phenolic compounds were extracted using four different extractions and the content of total polyphenols was determined using a spectrophotometrical method. Several phenolic compounds were analyzed using an HPLC method. The Cabernet Sauvignon pomace had the highest content of total polyphenols and total phenolic compounds analyzed and of quercetin, rutin, ferulic acid and resveratrol, while the Feteasca Neagra pomace had the highest content of gallic acid, syringic acid, cinamic acid and (…

Physiological properties of some yeast strains

Twenty yeast strains have recently been isolated in pure cultures from natural and industrial sources and identified based mainly on physiological properties. The majority of the strains (15) are alcohologenic belonging to the genus Saccharomyces and comprise two brewer's (beer) yeast strains (S. carlsbergensis= S. uvarum A and B), two baker's yeast strains (S. cerevisiae CA and CP), one spirit yeast strain (S. cerevisiae CF) and ten wine yeast strains (S. cerevisiae var. ellipsoideus = S. ellipsoideus 1, 3, 4, 6, 8 and 9; S. oviformis 2, 5 and 7; and S. uvarum 10). The other 5 yeast strains belong to different species: Kloeckera apiculate, Candida mycoderma (Mycoderma vini), Pichia membran…

Identification and Quantification of Phenolic Compounds in White Wines From the Apold Vineyard

Abstract Wines contain a wide range of aromatic compounds, each having its share in the characterization of the end product. This paper aims at highlighting the phenolic compounds that are present in three types of wine from the Apold Vineyard, compounds that have been determined by modern chromatographic methods. Anthocyanins, flavans, flavones and flavonoids, phenolic acids and microphenolic compounds have been determined in three wines: Pinot gris, Neuburger and Furmint. The results have led to the characterization of these wines and their classification according to the parameters acknowledged by the international authorities.

Assessment of Anthropogenic Ecological Systems in the Apold Depression to a Sustainable Management

The vast majority of households in Ethiopia live in rural areas and agriculture is still the main economic activity. They rarely produce for the market and are highly dependent on climate for their subsistence. In this paper, the market options available to these farmers, as well as market related factors that are problematic were investigated. Multi-stage sampling procedure was employed to draw sample of 150 teff producers. Double hurdle model was used to identify factors affecting market participation and intensity of marketed surplus of teff. Market participation of smallholder farmers was significantly affected by access to credit, perception of farmers on lagged market price of teff, f…

Management of Microbiological Quality of Meat in the Context of Rapid Tenderization

Abstract This paper focuses on the study of the microbiological load of pork and beef meat, in the context of utilising fast methods of tenderizing them. The study highlights, through both classic and fast methods, the microbial load of fresh, salted and smoked pork and beef meat. It has been established that fresh pork is at around 7,2x104-8,5x104CFU/g, whereas fresh beef sits at around 2,3x103 CFU/g. For salted, smoked and classically tenderized, these values are between 3,3x104 CFU/g and 4,7x104CFU/g for pork and 6,1x102 CFU/g for beef. The method of rapid tenderizing leads to highlighting a decreased microbial load: 2,2x103 CFU/g-5,4x103CFU/g for pork, 2,8x102 CFU/g for beef, which cons…

Authenticity Tests of White Wines From the Apold Depression

Abstract This paper aims at establishing distinctive elements regarding the authenticity of the following wines from the Apold vineyard: Sauvignon blanc, Fetească regală and Chardonnay. The paper aims at reviewing the color-giving components specific to white wines. Thus, through HPLC methods, we identified and quantified phenolic compounds which, in the end, presented total values between 86.085 mg/L and 89.272 mg/L. The present study also demonstrates the authenticity of these wines through spectrophotometric methods employed to determine the color of white wines. Based on the results obtained, we established that the studied wines are authentic, as the values resulted from the calculatio…

Identification and Quantification of Total Polyphenols in Plants with Bioactive Potentially

This meaning of this specific work is to identify and quantify the polyphenolic compounds that exist in plants with bioactive potentially. The study was monitorising 16 different plants: bilberry (Vaccinium myrtillus), artichoke (Cynara scolymus), chicory (Cichorium intybus), dumb (Teucrium chamaedrys), fennel (Foeniculum vulgare), thorn (Xanthium spinosum), juniper (Juniperus communis), mint (Mentha), cranberry (Vaccinium vitis-idaea), hawthorn (Crataegus monogyna), wormwood (Artemisia absinthium), willow herb (Epilobium), lemon balm (Melissa officinalis), St. John's wort (Hypericum perforatum), oregano (Origanum vulgare), centaury (Centaurium erythraea). The total polyphenolic compound wa…

Studies Concerning the Hygiene Conditions from the Sadu Farm, Romania

Abstract This paper aims to establish the conditions of hygiene of the breeding farm from Sadu, Romania, by monitoring the microbiological indicators such as hospital attendant TNG, total number of yeasts and molds, and total number of coliforms in shelters and on milking equipment. By monitoring air microbial flora, containers used for milking and hygiene of livestock (sheep and cow) values are found by the standards in force, with the recommendation to improve the quality of these parameters in order to reduce the values at lower limits.

The Influence of The Degree of Grinding to Obtain of Some Fermented Mashes Based on Whole Wheat and Husked Millet

The purpose of this article was to study the influence of degree of milling whole wheat (was ground in 4 variants of grain) and husked millet (was finely ground) to obtain fermented mashes type Braga. There have been 4 mashes of grist of whole wheat, grist husked millet, hop pellets and water and were boiled under continuous stirring and then cooled. Their content has diluted with water and then strainer by pressed through a sieve. Each mash-filtrate has divided in two and added white sugar 7%, resulting two series of sweet mashes. One has inoculated with a mixed culture of yeast and lactic bacteria and the other only with yeast culture. After fermentation were analyzed fermented mashes (pH…

Content Variation of Iron and Copper in Wine Obtained from Wine Vineyards Recas

Abstract Wine grapes are brought to the center in baskets, plastic containers, wooden bene, or more modern like metal bene. From picking and transport can be transmitted to grapes, the iron or copper from all equipment on metal and after will be transmitted also to wines produced. It must therefore control of how was made the insulation of protective metal bene to avoid contact the metal with grapes. The aim of this work involves evaluating the content of iron and copper in wines and vineyards of Recas. The results indicated that the values determined by methods Photocolorimeters were within normal limits and revealed that the level of iron and copper in samples analyzed were not influenced…

The Influence of Aroma Compounds on Senzorial Traits of Wines From the Apold Depression

Abstract The present study aims at investigating aroma compounds in three wine varietals (Pinot gris, Traminer roz, Riesling) from Apold, the county of Sibiu, production of 2014, and their importance in realizing the sensorial profile of wines. Thus, it is ascertained that Traminer roz contains the highest amount of esters - 583.846 mg/L, a value that leads to the sensorial identification of floral and fruity notes. Higher alcohols determined through chromatography imprint specific traits to Pinot gris wines: bittersweet, floral notes validated through the determined amount (479.449 mg/L). Another wine trait is the concentration of higher fatty acids which reach an amount of 252.667 mg/L in…

The impact of anthropogenic activities to the level of some POPs residues in bovine milk from several farms in Romania

Identification and Quantification of Valuable Compounds in Red Grape Seeds

Grape seeds are a by-product of the wine industry. They represent 38–52% of grape pomace and about 5% of the weight of grapes. The main objective of this study is to establish some important characteristics of grape seeds from red varieties cultivated in Romania. The analyzed grape varieties were Cabernet Sauvignon, Merlot, Pinot noir, Burgund Mare, Cadarcă, Syrah, Novac. The grape seeds were dried and ground and the following determinations were made: determination of total polyphenol content, antioxidant capacity, antiradical capacity and determination of phenolic compounds. The analyses were performed on the first day after obtaining the grape extract, on the 14th day and the 30th day. T…