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noticed the wine obtained in Murfatlar showing a strong aroma, full of personalityand a touch of softness due to low total acidity;4. Aromatic character of Muscat is printed by Linalool, which is found in greaterquantity in these wines5. Aroma compounds showed variations in the two wines (MI and M II), especiallyterpenes (Linalool), these being found in almost double the amount of wineproduced in Murfatlar than the one produced in Stefanesti Arges.6. Changes in aromatic compounds resulted in wines of distinct, easilyrecognizable by taste, wines, variant M II having a stronger flavor.REFERENCES1. Allen M.S., Lacey M.J, Boyd S., – Determination of metoxipyrazines in red wines stable isotopedilution gas chromatography – mass spectrometry, Journal of Agricultural and Food Chemistry, 42:1734-1738;2. Bayonone C., Cordonnier R., - Recherches sur l'arôme du Muscat. Evolutions des constituantsvolatils au cours de la maturation du Muscat d'Alexandrie, Ann. Technol. Agric., 19: 79-93;3. Chandary S. S., Kepner R. E., Webb A. D., - Identification of some volatile compounds in anextract of the grape, Vitis vinifera var. Sauvignon blanc, Ann. J. Enol. Vitic., 15: 234-244;4. Chisholm, M. G., L. S. Guiher, T. M. Vonah and J. L. Beaumont – Comparison of some frenchamericanhybrid wines with white Riesling using gas chromatography-olfactometry, Amer. J. Enol.Vitic., 45: 201-212;5. Guedes de Pinho P., Silva Ferreira AC, Mendes Pinto, Benites JG, Hogg TA – Determination ofcarotenoid profiles in grapes, musts and fortified wines from some varieties of Vitis vinifera, J. Agric.Food Chem., 49: 5484-5488;6. Gunata S. Z., Bayonone C., Baumes R. L., Cordonnier R., - The aroma of grapes. Localisation andevolution of free and bound fractions some grape aroma components cv. Muscat during firstdevelopment and maturation, J. Sci. Food Agric., 36: 857-862;7. Harris R. L. N., Lacey M. J., Brown W. V., Allen M. S., – Determination of 2-metoxy-3-alkylpyrazines in wine by gas chromatography-mass spectrometry, Vitis, 26: 201 207;8. Indreaş A., Vişan L., - Principalele soiuri de struguri de vin cultivate în România, Ed. Ceres,Bucureşti.186
SECTION IV: INDUSTRIAL AND ENVIRONMENTALBIOTECHNOLOGYSTUDY THE BEHAVIOR OF TWO SPECIES OF LACTIC BACTERIADURING MALOLACTIC FERMENTATION AT VARIOUSENVIRONMENTAL CHANGESANATOL BALANUTA 1 , CONSTANTIN CALDARE 1 , NICOLAE TARAN 2 , TATIANACLIMCO 2 ,GHEORGHE T. ODAGERIU 31 Technical University of Moldova2 National Institute for Winegrowing and Winemaking3 Romanian Academy of SciencesABSTRACTMalolactic fermentation was induced by inoculation with Leuconostoc oenos MLF Quick andMaloStart + of red wine which had been adjusted to seven different factors of environment. Malolacticfermentation brought about pH increases as great as 0,2 unit; the increases were greater at thehigher initial pH Malolactic fermentation is the bacterial conversion of malic acid to lactic acidwhich often occurs in wine sometime after alcoholic fermentation. In vines, which normally have apH between 3 and 4, one would expect the higher pH's to have a positive influence on biologicalactivity of the bacteria present; and among the many factors said to influence malolactic fermentationrate. The work presented here was initiated to show this relation and to investigate other effectswhich temperature, SO 2 and pH might have on malolactic fermentation.Keywords: wine, malolactic fermentation (MLF), lactic acid bacteria, organic acids, pH,theoretical temperature of saturation (T TS ).INTRODUCTIONDecarboxilation of malic acid in wine in lactic acid and carbon dioxide underthe action of lactic bacteria is a biological process of deacidification known inpractice as the malolactic fermentation of wine, abbreviated as MLF, whichdisappears after one of the acidic functions of malic acid. In order to optimize thepattern of MLF, below are several attempts to achieve MLF using two strains ofbacteria Oenococcus oeni at different environmental changes.Actuality of theme: obtaining a balanced product as required by the modernconsumer.MATERIALS AND METHODSThey used two strains of lactic acid bacteria Oenococcus oeni selected:MLF Quick and MaloStart + . As a control sample was accepted the Merlot red wine,harvest year 2007, with the following composition, (Table 1).187
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UNIVERSITY OF AGRONOMICAL SCIENCES
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SCIENTIFIC COMMITTEEProf. Dr. Petru
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CONTENTSECTION I: AGRICULTURAL BIOT
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SECTION IV: INDUSTRIAL AND ENVIRONM
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Proceeding of the 3 rd Internationa
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All the biological material (positi
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At harvesting, symptoms could be in
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Necrotic Disease (PTRND) induced by
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Eppendorfer, W., H., Eggum, B.,O.,
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Now Lamium genus from Lamiaceae fam
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extracts and rutin, hyperoside, chl
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Figure 3. Scavenging activity on DP
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CO-TRANSFORMATION OF POTATO (SOLANU
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transferred OCI and OCII genes were
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correspond to co-transformation fre
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EXPERIMENTS ON LASER RADIATION INFL
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formations. The average percentage
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Legend: Variants: V1 (5 minutes of
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We thank our partners at 4R OPTICS
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Regarding superior plants they are
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Fig. 2. The mechanism of the abscis
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In figure 3 it is presented the bio
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In the same time it has been proved
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egenerative lines of alfalfa, Wan e
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demonstrated direct regeneration fr
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(Knoll et al. 1997, Zhang and Zeeva
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the mean ± standard error. Six sam
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IMPACT OF PHOTOPERIOD ON SPINACH RE
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etween SD and LD response of the sa
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GA 3 plays an important role in spi
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INFLUENCE OF POLYETHYLENE GLYCOL (P
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enriched with 20 g / l sucrose, 8g
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If we compare the two varieties Roc
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For Roclas cultivar, the highest nu
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RESEARCH ON THE AVERAGE NUMBER OFPO
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two weeks before the harvest, were
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from minitubersfrom plantlets8.637.
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If biological material influences t
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BIOTECHNOLOGY OF ORGANIC CULTIVATIO
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RESULTS AND DISCUSSIONAccording to
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nitrogen sources, barley bran was t
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In figure 5 the effects of inoculum
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DORMANCY OF SEEDS AND HIS IMPORTANC
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Dor. Large samples of grain were ha
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Precip.23.06.200524.06.200525.06.20
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certificates technologies. In the o
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PROBLEMS RELATED TO RECULTIVATION O
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Fig. 2 - Density of tests making in
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The analysis made of the conditions
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The mixtures are intense dynamic bi
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Mixed growing of wintering pea and
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RHODIOLA ROSEA L. IN VITRO CULTURES
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from Rila Mountain National Park of
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In vitro seed germination and devel
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Along with rhizogenesis, shoot form
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4. Ganzera, M., Yayla, Y., Khan, I.
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1994), while timentin stimulated mo
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1 and 2.5 mg/l hyg were not necroti
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Nevertheless, we suggest stepwise i
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SECTION II: BIOTECHNOLOGY IN VETERI
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The young pigs were fed in accordan
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LЕ39,8344,06100,25LЕ29,7944,793,6
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During the digestibility test daily
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- The use of fodder per unit of liv
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Table 1- The observational data for
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Having arranged the treatment means
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difference between them is 0,78 and
Page 135 and 136: processes that occur during the win
Page 137 and 138: hundreds of fermenting experiences
Page 139 and 140: In the case of spontaneous malolact
Page 141 and 142: With enzymeNo enzymesAstringencyRou
Page 143 and 144: RESEARCHES ON THE BIOTECHNOLOGY POS
Page 145 and 146: from Merlot grapes, with 224 g / l
Page 147 and 148: lasted 12 days, while the variants
Page 149 and 150: case of the produces fermentation.
Page 151 and 152: itself a protective factor against
Page 153 and 154: THE INFLUENCE OF THE CHEMICAL COMPO
Page 155 and 156: Sample witness Thiamine Magnesium s
Page 157 and 158: Both the vitamines (thiamine) and t
Page 159 and 160: This reaction takes place inside th
Page 161 and 162: Sample witness Glycerol 2.5% Glycer
Page 163 and 164: The intensity of the connection can
Page 165 and 166: HIGH NUTRITIVE BIOMASS OF EDIBLE AN
Page 167 and 168: According to the purpose of this wo
Page 169 and 170: Experiments were carried out in thr
Page 171 and 172: Table 5. The sugar and total nitrog
Page 173 and 174: STUDY OF THE CORRELATIONS BETWEEN G
Page 175 and 176: The analyzed wheat was characterize
Page 177 and 178: The lack of a significant relations
Page 179 and 180: (phenotypically influenced) and glu
Page 181 and 182: DP700 integrator was used. Compound
Page 183 and 184: Of the esters were identified:•2-
Page 185: Table 4 - Concentration of terpenes
Page 189 and 190: Table 2. Variation of the compositi
Page 191 and 192: YoghurtAcerbityFresh butterVerdantF
Page 193 and 194: 1991). This imposes the need of new
Page 195 and 196: The crop weeds occurrence (mainly w
Page 197 and 198: formation in the variant fertilized
Page 199 and 200: gypsum from Sero-Cleaning Installat
Page 201 and 202: DepthcmTable 1. Water soluble salts
Page 203 and 204: egulation in mixed filling of ashes
Page 205 and 206: The aim of this paper is to use the
Page 207 and 208: RESULTS AND DISCUSSIONPreliminary e
Page 209 and 210: M1 T1 A B T2 A BM2 T1 A B T2 A BM3
Page 211 and 212: As one can see in figure 4, the hig
Page 213 and 214: STUDIES ON IMMOBILIZATION OF CELLUL
Page 215 and 216: Total immobilizatedprotein (%)80706
Page 217 and 218: PHYTOREMEDIATION OF LEAD CONTAMINAT
Page 219 and 220: are placed through holes in the gro
Page 221 and 222: To highlight phyto-remediation test
Page 223 and 224: • The leaves have different abili
Page 225 and 226: include xylanase, endoxylanase, 1,4
Page 227 and 228: In Taguchi technique, the variation
Page 229 and 230: REFERENCES1.Amita, R.S., Shah, R.K.
Page 231 and 232: molecules, such as proteins, DNA, a
Page 233 and 234: • Quantitative determination of s
Page 235 and 236: Antioxidant activityDPPH- Free radi
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quantitative determination of the f
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ANTIOXIDANT BIOPRODUCT WITHIMMUNOMO
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evaluations of the specific physica
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TNF-α (pg/ml)100090080070060050040
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THE ENVIRONMENTAL IMPACT OF VITICUL
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hydrocarbon components such as benz
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RESULTS AND DISCUSSIONThe wine indu
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CONCLUSIONIt takes 16 months under
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VANILLIN RELEASE FROM AGAR MICROCAP
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only considering that an amount of
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Fig 4. Surface vanillin (SV) versus
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containing pumpkin extracts (1 ml/l
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Table1 Effect of different types of
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Table 3. Acclimatization of А. mon
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SECTION V: FOOD SAFETYSENSORY ANALY
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Depending on the product analysed,
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Sensory analysis for organic versus
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organic sample), colour (3,85 compa
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Fig. 1.7. Organic (QAF) versus conv
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CONTROL OF MICROBIAL GROWTH AND ENZ
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determined in order to establish th
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3,53log N (N = NTG/g apple slices)2
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a - control; b - apple slices spray
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DETERMINATION OF BIOCHEMICAL MARKER
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Tabel 1. Characteristics of experim
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The maximmal value has been recorde
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Fig 3. Sensors responses for sample
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AN OVERVIEW OF THE METHODS USED TO
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After the sample extraction, the se
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REFERENCES1. Bosset, J. O., Jeangro
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CASE STUDY - METHODS AND FILM PACKA
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Backbone Solution that provides bas
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85 X 55 MM (CREDIT CARD SIZE) OR SM
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the exposing of the entire range of
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REFERENCES1. Agency - March 2002 -
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keep the value of sensory and nutri
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Material exposure to UV radiation w
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Fig. 6. Influence of UV duration on
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Table 3.4. The influence of PEF + U
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SECTION VI: MISCELLANEOUSCOMPUTERIZ
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The computer measures the encasing
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measurements bulletin is typed by t
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5. CONCLUSIONSThe implementation of
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• the knowledge and the informati
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The Agri-Food KMP will be extended,
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REFERENCES1. Abell, A. A. and Oxbro
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quicker translocation of the raw sa
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with X1 [ a,b]such that M ( θ )( )
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as it leads us in the right directi
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