Camelia Muntean
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View article: STUDIES REGARDING THE CONTROL OF THE MAIN QUALITY PARAMETERS OF NEGRU DE DRĂGĂȘANI WINE
STUDIES REGARDING THE CONTROL OF THE MAIN QUALITY PARAMETERS OF NEGRU DE DRĂGĂȘANI WINE Open
In a global landscape where competition is increasingly intense, quality has become an essential standard in all sectors, including the wine industry. This evolution is amplified by the growing expectations of consumers who, endowed with a…
View article: THE INFLUENCE OF CLUSTERS THINNING ON THE PRODUCTION OF GRAPES IN THE VITICULTURAL AREA OF BANU MARACINE
THE INFLUENCE OF CLUSTERS THINNING ON THE PRODUCTION OF GRAPES IN THE VITICULTURAL AREA OF BANU MARACINE Open
The yield, expressed as the production of grapes per surface unit or per plant, plays a role of first importance in the set of factors on which wine production and its quality depend. The control of the yield and the possibilities of inter…
View article: STUDY OF THE POLYPHENOLIC POTENTIAL OF RED WINE GRAPE VARIETIES CULTIVATED IN DIFFERENT VINEYARD AREAS IN OLTENIA
STUDY OF THE POLYPHENOLIC POTENTIAL OF RED WINE GRAPE VARIETIES CULTIVATED IN DIFFERENT VINEYARD AREAS IN OLTENIA Open
The basic idea that governs the tracking of the ripening of grapes, in order to determine the time of harvest, is that the grapes harvested at the best time, considered optimal, allow the extraction of the maximum quality from the constitu…
View article: ANTHROPOGENIC RESOURCES - OPPORTUNITIES FOR THE DEVELOPMENT OF WINE TOURISM IN OLTENIA
ANTHROPOGENIC RESOURCES - OPPORTUNITIES FOR THE DEVELOPMENT OF WINE TOURISM IN OLTENIA Open
The paper presents some viticultural centers in Oltenia, where viticulture, once well-represented, has seen a decline in terms of cultivated areas and interest in using grape production through winemaking (e.g., Brabova, Brădești, Plenița)…
View article: Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan
Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan Open
Bologna sausage, also called “la grassa”, is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with so…