Cintia Colibaba

Phenolic Compounds in Merlot Wines Obtained Through Different Technologies in Iaşi Vineyard, Romania

Abstract Obtaining red quality wines depends on the raw matter composition and also on the extraction technology, used in the processing of grape and must. Thus, two methods of maceration-fermentation on lees (classical and in rotating tanks), two thermal methods (thermomaceration and microwave maceration) and two methods rarely used industrially in wine-making (cryomaceration and ultrasound maceration) were experimented. Even in the years with less than favorable climatic conditions, from Merlot grape variety one obtained for the most part, legally speaking, quality wines (with the exception of microwave macerated and cryomacerated wines, which had only 21-22 g/L non-reducing extract. In regard to alcohol content, all obtained samples had more than 11% vol. The obtained Merlot wines were rich in glycerol (8-9 g/L), fact that favorably influenced their organoleptic traits. Total phenolic content had values between 1,97 and 2,86 g/L for the Merlot wines obtained through macerationfermentation and thermomaceration. Ultrasound maceration did not favor phenolic extraction from grape skins and the obtained wines were poor in anthocyans and tannins (0,94-1,1 g/L). In regard to the maceration technology used, free anthocyans were found in variable proportions in wines, between 77 and 91%. The sum of acylated anthocyans participation percentages was between 8,8 and 22,7%, and the ratio between the acetylated and cumarilated participation percentages registered small values, varietyspecific, between 1,1 and 2,8. Rezumat Compuşii fenolici din vinurile Merlot, obţinute prin diferite procedee în podgoria Iaşi. Obţinerea vinurilor roşii de calitate depinde atât de compoziţia materiei prime, cât şi de tehnologia de extracţie, aplicată la prelucrarea strugurilor şi a musturilor. În acest scop, s-au experimentat două metode de macerare-fermentare pe boştină (clasică şi în cisterne rotative), două metode termice (macerarea cu microunde şi termomacerarea) şi două metode neimplementate pe scară largă în producţie (criomacerarea şi macerarea cu ultrasunete). Chiar şi în anii cu condiţii climatice mai puţin favorabile, din soiul Merlot s-au obţinut vinuri de calitate, care întrunesc, în mare parte, condiţiile prevăzute în legislaţie, cu excepţia celor obţinute prin macerare cu microunde şi ultrasunete, care conţin numai 21-22 g/L extract sec nereducător. Sub aspectul conţinutului în alcool, la toate variantele analizate s-au realizat mai mult de 11% vol. Vinurile obţinute din soiul Merlot au fost bogate în glicerol (8-9 g/L), ceea ce a influenţat favorabil însuşirile organoleptice ale acestora. Conţinutul în polifenoli totali a avut valori cuprinse între 1,97 şi 2,86 g/L la vinurile Merlot, obţinute prin macerare-fermentare şi termomacerare. Macerarea cu ultrasunete nu a favorizat extragerea compuşilor fenolici din pieliţa boabelor, iar vinurile obţinute au fost sărace în antociani şi taninuri (0,94-1,1 g/L). În funcţie de modalitatea de macerare, antocianii liberi s-au regăsit în vinuri în proporţii diferite, variabile între 77 şi 91%. Suma dintre proporţiile de participare ale antocianilor acilaţi s-a situat între 8,8 şi 22,7%, iar raportul dintre procentele de participare ale antocianilor acetilaţi şi cumarilaţi a înregistrat valori mici, specifice soiului, situate în intervalul 1,1-2,8.

Zoonotic Diseases Identified by the State-Of-The-Art Zoe Project Research in Romania

The article is based on the ZOE project, Zoonoses Online Education, (2016-1-RO01-KA203-024732), funded by Erasmus+. The project aims to create open digital educational resources in the field of veterinary medicine based on developing innovative guidelines on zoonotic diseases. The article looks at the main findings of the project’s state-of-the-art research in Romania on the 5-10 most encountered and identified zoonoses in the last 10 years at national level. The project research has evaluated the medical literature on zoonotic diseases in the veterinary field and highlighted a variety of diseases that cover the spectrum of infectious agents and display a variety of transmission patterns in different environments, identifying ways of intervention in the local context. This article looks at the second most spread disease present in the-state of-the-art research, Leishmaniasis. The analysis will be incorporated into a guide and an open online course guide on main infectious diseases transmitted from non-human animals to humans, including videos capturing zoonoses bio-manipulation in simulation centres. It will also be part of a guide and an open online course on medical communication, including the zoonoses videos processed from a linguistic, cultural and communication point of view, available in six languages.