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View article: Post-Fermentation Application of Pea Protein-Based Fining Agents: Effects on Aromatic White Wine from Tămâioasa Românească
Post-Fermentation Application of Pea Protein-Based Fining Agents: Effects on Aromatic White Wine from Tămâioasa Românească Open
Pea protein is increasingly used as a plant-based alternative for fining white wines, aiming to reduce excessive polyphenols while replacing animal-derived or synthetic agents such as PVPP. This study compared pea protein alone (P), PVPP (…
View article: Circular Model for the Valorization of Black Grape Pomace for Producing Pasteurized Red Must Enriched in Health-Promoting Phenolic Compounds
Circular Model for the Valorization of Black Grape Pomace for Producing Pasteurized Red Must Enriched in Health-Promoting Phenolic Compounds Open
As compared to red wine technology, where pomace is macerated, the grape juices and musts are obtained by pressing the grapes and removing the pomace, thus removing an important source of antioxidant molecules. The objective of this study …
View article: Moderate Wine Consumption and Gastrointestinal Diseases
Moderate Wine Consumption and Gastrointestinal Diseases Open
By conducting a narrative review of the scientific literature, the authors of this study sought to verify whether there were sufficient data to answer the following question: “Can wine positively or negatively influence the incidence and s…
View article: Sensory Evaluation of Sweet Wines Produced by Stopping Fermentation with Octanoic and Decanoic Acids
Sensory Evaluation of Sweet Wines Produced by Stopping Fermentation with Octanoic and Decanoic Acids Open
The use of saturated medium-chain fatty acids for arresting fermentation and producing sweet wines was investigated at an industrial level. Doses of 10 mg/L of octanoic or decanoic acid and a combination of 5 + 5 mg/L octanoic and decanoic…
View article: Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească
Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească Open
To remove oxidizable polyphenolic compounds from wines, fining treatments with products of various origins are applied before or after fermentation. Seeking alternatives to the treatments with animal proteins or synthetic materials such as…
View article: Impact of moderate wine consumption on immune-mediated diseases
Impact of moderate wine consumption on immune-mediated diseases Open
This review critically assesses scientific literature in order to determine whether alcoholic beverages can positively or negatively affect the incidence and severity of immune-mediated disorders, including autoimmune diseases. Few scienti…
View article: Evaluation by a GC Electronic Nose of the Differences in Volatile Profile Induced by Stopping Fermentation with Octanoic and Decanoic Acid to Produce Sweet Wines
Evaluation by a GC Electronic Nose of the Differences in Volatile Profile Induced by Stopping Fermentation with Octanoic and Decanoic Acid to Produce Sweet Wines Open
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 a…
View article: Technological confirmation that low doses of medium chain fatty acids can arrest alcoholic fermentation to produce sweet wines in milder conditions
Technological confirmation that low doses of medium chain fatty acids can arrest alcoholic fermentation to produce sweet wines in milder conditions Open
The usual technology for sweet white wine production requires the cessation of the alcoholic fermentation before its completion by lowering the temperature in the fermentation tank under 8-10 °C, racking the wine off the lees and adding hi…
View article: Figs (Ficus carica L.) Used as Raw Material for Obtaining Alcoholic Fermented Beverages
Figs (Ficus carica L.) Used as Raw Material for Obtaining Alcoholic Fermented Beverages Open
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 usu…
View article: Evaluation by Flash GC Electronic Nose of the Effect of Combinations of Yeasts and Nutrients on the Aromatic Profiles of Feteasca Regala Wines after Two Years of Storage
Evaluation by Flash GC Electronic Nose of the Effect of Combinations of Yeasts and Nutrients on the Aromatic Profiles of Feteasca Regala Wines after Two Years of Storage Open
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 …
View article: Study of the impact of vine cultivation technology on the Feteasca Neagra wine phenolic composition and antioxidant properties
Study of the impact of vine cultivation technology on the Feteasca Neagra wine phenolic composition and antioxidant properties Open
View article: Effect of grape yield and maceration time on phenolic composition of ‘Fetească neagră’ organic wine
Effect of grape yield and maceration time on phenolic composition of ‘Fetească neagră’ organic wine Open
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 pr…
View article: Effects of alcohol consumption in general, and wine in particular, on the risk of cancer development: a review
Effects of alcohol consumption in general, and wine in particular, on the risk of cancer development: a review Open
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 …
View article: Influence of Glutathione and Ascorbic Acid Treatments during Vinification of Feteasca Regala Variety and Their Antioxidant Effect on Volatile Profile
Influence of Glutathione and Ascorbic Acid Treatments during Vinification of Feteasca Regala Variety and Their Antioxidant Effect on Volatile Profile Open
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. Treatm…
View article: The climate change influences and trends on the grapevine growing in Southern Romania: A long-term study
The climate change influences and trends on the grapevine growing in Southern Romania: A long-term study Open
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 influ…
View article: Effect of certain treatments to prevent or partially reverse the pinking phenomenon in susceptible white wines
Effect of certain treatments to prevent or partially reverse the pinking phenomenon in susceptible white wines Open
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…
View article: Characterization of Quality Potential of Feteasca Neagra Grapes Cultivated in Different Romanian Wine Regions
Characterization of Quality Potential of Feteasca Neagra Grapes Cultivated in Different Romanian Wine Regions Open
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 Feteas…
View article: Enhancement Of Cabernet Sauvignon Wine Volatile Profile By Organic Cultivation Confirmed With An Electronic Nose
Enhancement Of Cabernet Sauvignon Wine Volatile Profile By Organic Cultivation Confirmed With An Electronic Nose Open
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, …
View article: Detection with flash gas chromatography electronic nose of the general influences of glutathione, ascorbic acid, tannin and carbon dioxide treatments on the volatile profiles of white wines of feteasca regala
Detection with flash gas chromatography electronic nose of the general influences of glutathione, ascorbic acid, tannin and carbon dioxide treatments on the volatile profiles of white wines of feteasca regala Open
\n\t\t\t\tThe 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 whi…
View article: Evolution of grapevine surfaces in Romania after accession to European Union – period 2007–2016
Evolution of grapevine surfaces in Romania after accession to European Union – period 2007–2016 Open
\n\t\t\t\tThe 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…
View article: The Influence of Terroir on Phenolic Composition of Red Grapes
The Influence of Terroir on Phenolic Composition of Red Grapes Open
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 abo…
View article: Improving traceability and transparency of table grapes cold chain logistics by integrating WSN and correlation analysis
Improving traceability and transparency of table grapes cold chain logistics by integrating WSN and correlation analysis Open
View article: Effects of Glutathione and Ascorbic Acid Addition on the CIELab Chromatic Characteristics of Muscat Ottonel Wines
Effects of Glutathione and Ascorbic Acid Addition on the CIELab Chromatic Characteristics of Muscat Ottonel Wines Open
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 ef…
View article: A New Early Ripening Table Grape Cultivar Obtained in Pietroasa Research Station: Vitis vinifera L. cv. Mihaela
A New Early Ripening Table Grape Cultivar Obtained in Pietroasa Research Station: Vitis vinifera L. cv. Mihaela Open
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 import…
View article: The Efect of Green Harvest on the Quality of Organic Grapes Cultivated in Murfatlar Viticultural Centre
The Efect of Green Harvest on the Quality of Organic Grapes Cultivated in Murfatlar Viticultural Centre Open
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 fo…
View article: APPLICATION OF USABILITY CONCEPTS IN WINE MARKETING: A MULTIDISCIPLINARY REVIEW
APPLICATION OF USABILITY CONCEPTS IN WINE MARKETING: A MULTIDISCIPLINARY REVIEW Open
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 stra…
View article: Characterization of ethanol tolerance of yeasts using a calorimetric technique
Characterization of ethanol tolerance of yeasts using a calorimetric technique Open
Research Note
View article: Tentative Application of an Electronic Nose to the Study of the Parentage of Romanian Grape Varieties Sarba and Alb Aromat
Tentative Application of an Electronic Nose to the Study of the Parentage of Romanian Grape Varieties Sarba and Alb Aromat Open
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 c…
View article: Technological approaches to the vinification of Dornfelder grape variety cultivated in Romania
Technological approaches to the vinification of Dornfelder grape variety cultivated in Romania Open
\nIn 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 foun…