Scientific Papers Series B Horticulture

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Scientific Papers. Series B, Horticulture. Vol. LVII, 2013Print ISSN 2285-5653, CD-ROM ISSN 2285-5661, Online ISSN 2286-1580, ISSN-L 2285-5653RESEARCH REGARDING THE POSSIBILITIES OF STARTINGAND CONTROLLING OF MLF IN RED WINES FROM CERNAVODAVITI-VINICOL CENTRE SITUATED IN MURFATLAR VINEYARDGeorgeta BELENIUC 1 , Constantin Baduca CÂMPEANU 2 , Claudia TEFAN 3 , Jose PARDO 41 Universitatea Ovidius Constanta, Mamaia street no. 124, Constanta, Romania2 USAMV Craiova, Al. I. Cuza street, no. 13, Craiova, Romania3 ASAS, 61 Mrti Blvd., District 1, Bucharest, Romania4 Univ. La Mancha, Fac. Agraria, Camilo Jose Cela Avenue, s/nº. 13071, CIUDAD REAL, SpainAbstractCorresponding author email: georgetabelen@yahoo.comThe malolactic fermentation (MLF) is a biologically desacidification process of the wines especially red wines, madeby lactic bacteria that convert malic acid (more aggressive for the taste buds) into lactic acid (pleasant taste budsimpress) and CO 2 . Between 2009-2011, were made studies reffering to the possibilities of starting and controlling ofmalolactic fermentation (MLF) in the red wines from Cernavoda Viti-Vinicol Centre, Murfatlar vineyard, as well as onthe conditions of this biochemical process. The degradation of malic acid has three effects upon the wines: reducedacidity, microbial stabilisation and a some modification of the organoleptic properties. In the same time we noticed thatthrough malolactic fermentation, the red wines winning in quality. The starting of MLF can be easy initiated, if for thisare used wines in full MLF. For induce MLF is necessary an initial titre between 3x10 4 till 5,0 x10 4 cells/mm 3 . Afterinoculation the bacteria cells passed through an adaptation period because their functions were limited by the alcoholcontent and pH of the wine, and therefore in the medium remain a bacteria number of 1x10 4 cells/mm 3 . For MLF wecan recommend some strains of lactic bacteria, isolated from vineyard microflora.Key words: malic acid; lactic acid; organoleptic properties, bacteria strain; inoculation.INTRODUCTIONIn grapes, must and wine, malic acid there is ina big quantity like acid L (-)-malic. Duringgrapes transformation proccess, malic acid andits salts reach in must (Cotea D.V. et al., 2005,2009). Many researchers have studied theevolution of malic acid during maturation ofgrapes, alcoholic fermentation, malolacticfermentation and maturation of wines fromvessel (Blouin J. et al., 2003). In the process offermentation and wine storage period, theacidity decreases continuously through:-the natural insolubilisation and precipitation ofpotassium hydrogen tartrate, under theinfluence of alcohol and low wintertemperatures;-through biological degradation of malic acid inmust and wine by yeasts and malolacticbacteria (Târdea C., 2007). In the most casesmalic acid from the wines is reduced by thebiological way through MLF. Malolacticbacteria completely metabolize malic acid fromthe must and wine, with the formation of lacticacid and CO 2 , according to the reaction:HOOC-CH 2 -CHOH+malolactic bacteria ->CH 3 -CHOH-COOH + CO 2 . This proccess isimportant for the wines quality, having in viewthe effect upon the wines: reduced acidity,microbial stabilisation and an organolepticproperties modification (Baduca-Câmpeanu etal., 2008; Kontek A. et al., 1977). By this studyare established the ways for starting andcontrolling of malolactic fermentation in thered wines from Cernavoda viti-vinicol Centresituated in Murfatlar vineyard.MATERIALS AND METHODSThe researches were made in SC VINEXMURFATLAR SRL, a private Viti-VinicolCompany, situated in Cernavoda Viti-VinicolCentre from Murfatlar vineyard, between 2009-2011, having in view:- spontan starting of malolactic fermentation;- using wine in full malolactic fermentation;- using bacterial concentrate from spontaneousmicroflora;19
- usingselectedbacteriafromm Leuconostocoenosspecie,for mallolactic fermfmentationn star-ting (PrahlC. et al. ,1995).The spontaneouss startingg of malomolacticc fermen-tationwasfollowedin thevessvselss withh 10000and10. .000 literscapacity. For F too obtainthewineswitha bigmalolacticbacteriadensity,wereusedwines producedbyy carbonicmace-rationproccess.Strainsof malolacticbacteriausedin researchs(10strains) for r inoculation,wereselectedd innlaboratories of SC VINNEXMURFATLARR SRLLbyspecializedpersonnel, fromm redwines withhlowpH and with thefinishedd spontaneousma-lolacticfermentation.Forr lactic bacteria’ss studyywereusedthetechniquess andthee medimium, indi-catedbyPeynaudandd Domerq (1959), andfortheirclassification wass usedBergey’’s Manual ofDeterminativeBacteriology-NinthEdition (2004)..Thebacterialconcentratewas producedd frommMerlot winne in fulll malomolacticc fermentation, byythetangentialmicrofiltration metmthod.The useofbacterial concentrateof spontaneousmicroflorais recommendedd for thestartinganddcontrollingofMLFinn red wines.The evolutionoff totall numberr off lacticc bacteriawas made by countingg onn Thomamount, andd thenumberof propagationn cells,byy filtermembrane..The evolutionof lactic bacteria in redwines ofCernavodaViti--VinicolCentre wass put inevi-dencee by chromatographyonn paper (thee KunKn-kee method – 1968),andby the evolutionn ofthetotalnumberr ofmalolacticbacteriain wine..RESULTSANDD DISSCUSSIONSI.The spontaneouss startingof fmalolacticfermentationin theSCC VINEXX MURFATLARRCernavodaredwines,is dependingof SOO 2quantityfromthe winnes andof o the tank size. Inntheredwiness withh pH-3,4producedbyymacerationinbig tankk the degradationoff malimcacidis beginningearly, without influencee offree SO2 doses.In the redwinees producedin i smalltankca-pacity( 1000liters)att 188 o temperature, thene-cessarytimeforr mallolactic fermfmentationn star-ting is betwween10-500 days, in i thiss casee beingginfluencedofwineSOO 2 freee content.Thestartingof malicc aciddegradation is pro-ducewheninthe winne mass thertre is a bacteriadensityof 3x10 4 – 4.2x10 4 cells//mmm 3 , degrada-tionn timee for1.4g/ /l malicacid beingbetweenn7-88 days.It hasbeenn found that thestartingof thee me-theemomentoff acquiringinn thewinemassofabacterialdensityoff 4. .2 x 1014 cells/mmm 3 andattthee end ofthee metabolisationof malicacidtheebacterialdensity is 7.1x10 4tabolisationn of malicacidcoincides with cells//mmm 3 (Figure 1).Figure1. Thespeedof malic acidad degradation andbacteria’snumber evolelutionII.Theresearchfoundd thatatt the endoffalcoholicc fermentationn in redd winewes obtainedbyycarbonicmacerationprocesswasonlyy halffmalicacidd metabolized.Whenn thesewineestorage conditions(temperatureandSO 2 2) areeadequatee thesee winescompletesits malomolacticcfermentation in5 days.Blendingg these winesswithotherr winesinn whichthemalomolacticcfermentation is desired, is a goodd solution. Theeresearchhasshownthatif thewine-yeastttimeoffmalicaciddecreases.Usinga proportionoff10% % wine-yeasts wasachivedinthewineeinoculated a titreoff 5.0x10 4 cells//mmm 3 of lacticcbacteria(Figure 2).quantityis higher,themetabolisingFromthefigure2, it canseethat,afterrinoculation, malolacticc bacteriaa went throughaperiodof adjustmentwhenn theirnumberrdecreasedtilll 3.8x100 4 cells/mm 3 and a thennincreasedd reaching 8.0x100 4 cellcls/mmm 3 .III. Thee usingof concentratee bacterialfrommspontaneous microflorais anotherwayyforrstarting malolactic fermentationn proccess.Thisconcentratebacterialwas w obtainedbyytangentialmicroflitrationmethodfromfm annunsulphitatedbut malolactic fermented youngg20
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Page 5 and 6: SCIENTIFIC COMMITTEE Bekir Erol AK
Page 7: Fructification - Florin Constantin
Page 10: Phenological Studies on Some Variet
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Page 17 and 18: Table 2. The organoleptic appreciat
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Page 30 and 31: days after removal of weeds by burn
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Page 35 and 36: Maintainance of the genetic structu
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Page 39 and 40: Experimental scheme is situated in
Page 41 and 42: improvement especially laboratory s
Page 43 and 44: Table 1 shows the type 2x3x2 trifac
Page 45 and 46: Neamtu G., Gheorghe Campeanu, Carme
Page 47 and 48: Experience consisted of the followi
Page 49 and 50: Table 7. Total production on plantV
Page 51 and 52: vineyard, several methods were used
Page 53 and 54: Table 4. Structure and number and r
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Page 64 and 65: Figure 4. The length of internodes
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Scientific Papers. Series B, Hortic
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Compomist F1 hybrid reaches value o
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Figure 2. Experimental results repr
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and total number of tubers per plan
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and quality of organic potatoes for
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Petri dishes, the pathogenic fungi
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Variant 4R 2 11.0 4.0 15.0 7.0 22.0
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Analyzing the dynamics of the total
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Table 2. Indicative data on volumes
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Table 3. The Influence of the level
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Table 8. The Influence of irrigatio
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Figure 1. The aspect of apples from
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Conclusions on changes in chemicalc
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RESULTS AND DISCUSSIONSRaspberry is
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CONCLUSIONSAs a result of scientifi
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observations were made on phenologi
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Figure 1. Flowering period and blac
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content, A-acidity content) to the
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sugar accumulated in grapes and 1,0
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Figure 2. DryerFigure 3. Programmer
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Appearance of the apricots after 5
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where: P F represent the coordinate
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Table 2. The production obtained at
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As shown in figures 5 and 6 the vit
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At two weeks from planting it was a
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If we take into account the both fa
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F1 - + infectedF2 - + infectedF3 +
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HORTICULTURALBIODIVERSITY ANDGENETI
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RESULTS AND DISCUSSIONSFruit charac
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The chorology maps of Artemisia alb
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Figure 5. Chorology of Artemisia le
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Molecular differentiation showed a
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The characterization of the grapevi
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Figure 4. Amino acid profile of the
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Table 4. The significance of differ
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The studied phenophases (table 1),
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REFERENCESCapusan Janina, 2013. Rez
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Neoaliturus fenestratus Herrich-Sch
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occurrence in western part of Roman
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Pop 3 = Population 3 obtained by cr
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well adapted in our country, and th
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Variations in acidity of the variet
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grape. Analele Universitatii din Cr
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Flow cytometry has proved to be an
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cell nuclei, using chromosome count
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Figure 1. Prekos F1Figure 4. Prekos
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Interpretation of the results conce
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Photo 1- Redhaven (Control)The Roma
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Dry matter (determinate refractomet
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was evaluated by using a large-size
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During the growing season have been
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Likewise, vitamin C content of ‘G
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Figure 2. Air temperature (°C) in
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REFERENCESAnconelli S., Antolini G.
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Taking into the account these and t
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postharvest decays in fruits and ve
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manure semifermentated. In vegetati
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Figure 1. Prima Cl. 1022 varietyThe
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temperature required for a differen
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MATERIALS AND METHODSTo accomplish
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climate (IH4), becomes for this yea
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quantities of sugar accumulated in
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ibosomal to investigate 13 species
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Biogeography of Genus MangiferaTwo
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productionand uses. Center for trop
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analysis of variance to express the
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highlighted by a correlation coeffi
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without heat and in open field. Cro
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ut the fruit had a reduced number o
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Genetic autochthonous heritage wasi
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Table 1. The main characteristics o
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Data were subjected to statistical
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Also, the dry biomass and root leng
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“Clapp’s Favorite” in 2011 wh
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2012 the order was “Conference”
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microspore to mature pollen, determ
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microspores at certain date. Micros
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viin utilizate ca genitori potentia
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The objective of this paper, is to
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Table 1. Relationship between germi
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Figure 2. Tassels lengthIn case of
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ORNAMENTAL PLANTS,DESIGN ANDLANDSCA
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of Chisinau, also the old parks. Fo
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y cambium on the very center - meth
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flower is fully colored. Postharves
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Results from table 8 shows that Mar
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Pinus sylvestris ‘Gold Coin’, R
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Figure 4. Excelsa (H 18/1)Descripti
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Figure 1. Plants in cellular trays
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espectively 69%, followed by hybrid
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observations made on the plants of
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The values of pH diminished in all
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Figure 5. Content of total soluble
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Figure 1. Plan of Bran domain (Ion
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Carol the second, her brother, on h
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Figure 14. Tea house in the natural
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Cults, and in conformity with the c
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consult the scientific novelties an
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,,The restoration is the methodolog
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MATERIALS AND METHODSThe chorology
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Merce, 2011; Zamfirescu, 2010) (IAS
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experiment because it shows and ill
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among all the administrations, exce
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solution known as AKN. Content: pot
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As shown in the figure, Chrysal is
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MotivationsOfferprospectingCustomer
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conclude the presented case, with k
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Also, comparative studies, concerni
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done before. Also the speed of the
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as Marcellus theatre or Trajan foru
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ian regime, by huge contradictions
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Pyongyang, the hidden cityThe capit
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“ordinary” buildings as the gen
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- The Writer’s Rotunda“The cons
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Figure 4. Vegetation planRegarding
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Figure 9. BenchesVasesThere are 4 k
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REFERENCESPanoiu A., 2011, Evolutia
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RESULTS AND DISCUSSIONSResults of t
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Figure 5. Average growth rate of
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In 2012 there were higher onset tem
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fact that root injuries is the majo
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We recommend that the species and c
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and parameters of quality. The phys
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AESTHETICALLEVEL OFAPPROACHLEVEL OF
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REFERENCESArchibugi F., 1997. The E
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Figure 1. Optimized version of comp
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CONCLUSIONSThe optimized version (F
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etween 182-212 g/l, the lowest valu
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CONCLUSIONSThis study showed that 2
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RESULTS AND DISCUSSIONSFor this pur
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according to quality class.The calc
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third party countries who wish to b
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Stakeholder comments concerned nota
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Figure 2. The „Eco-leaf” logo o
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identified to facilitate its tracea
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- Analysis reports;This document ma
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Table 1. Sampling procedures applic
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Table 2. Example of sampling proced
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should be 5 kg.” According to thi
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One of the first and simplest condi
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of RIN transcription factor in ethy
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oriented towards the centre of the
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Figure 5. Macroscopic view of the c
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Related to the process of the evolu
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efore it is printed using the main
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Imposition of the pot is done every
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Figure 8. Test of Strength Vetiver
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Table 3 defines LSD test for genoty
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