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VINEYARD INTRACARPATHIAN, DANUBIAN-PONTIC.
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- Romanian Journal of Artistic Creativity, 2016, v. 4, n. 2, p. 12
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The Pericarpathian wine-growing zone.
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- Romanian Journal of Artistic Creativity, 2015, v. 3, n. 3, p. 5
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- Article
ANTHOCYANINS LEVELS MODIFICATION ON WINES WITHOUT SULFUR DIOXIDE. NEW PERSPECTIVE.
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- Scientific Papers. Series B. Horticulture, 2023, v. 67, n. 2, p. 247
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- Article
STUDY CONCERNING THE INFLUENCE OF SULPHUR DIOXIDE AND DIMETHYL DICARBONATE TREATMENTS IN WINE.
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- Scientific Papers. Series B. Horticulture, 2020, v. 64, n. 2, p. 139
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- Article
COMPOSITIONAL AND SENSORY CHARACTERISTICS OF SOME AROMATIC AND SEMI-AROMATIC WINES FROM IAȘI VINEYARD.
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- Scientific Papers. Series B. Horticulture, 2019, v. 63, n. 1, p. 271
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- Article
INFLUENCE OF ENZYMES TREATMENT ON PHISICO-CHEMICAL PARAMETERS OF FETEASCĂ REGALĂ WINES.
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- Scientific Papers. Series B. Horticulture, 2019, v. 63, n. 1, p. 253
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- Article
EVALUATING SOME OLFACTORY CHARACTERISTICS OF WINE IN THE CONTEXT OF GLOBAL WARMING IN THE "PLAIURILE DRÂNCEI" VITICULTURAL REGION.
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- Scientific Papers. Series B. Horticulture, 2018, v. 62, p. 331
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- Article
Studies Regarding the Main Compositional Parameters and Some Volatile Compounds in Spirits from Iasi Vineyard.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2017, v. 74, n. 2, p. 137, doi. 10.15835/buasvmcn-hort:0013
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- Article
The Influence of some Prefermentative Treatments on Compositional and Organoleptic Features of Fetească Albă Wines.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2016, v. 73, n. 1, p. 1, doi. 10.15835/buasvmcn-hort:11398
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Comparative Study of the Biotypes of Busuioaca de Bohotin Variety from Husi Vineyard.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2015, v. 72, n. 2, p. 418, doi. 10.15835/buasvmcn-hort:11461
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- Article
Physical-Chemical Parameters And Phenolic Compounds From Fetească Neagră Wines Aged In Different Toasted Barrels.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2014, v. 71, n. 2, p. 240, doi. 10.15835/buasvmcn-hort:10294
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Influence of Natural and Synthesized Nanomaterials on Cabernet Sauvignon Chemical Composition.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2014, v. 71, n. 1, p. 59
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- Article
Mesoporous Material KIT-6 Influence on the Content of Phenolic Compounds in Feteascá Neagrá Wine.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2014, v. 71, n. 1, p. 1
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- Article
Study on Tămâioasă Românească Wine Composition Obtained Throught Different Prefermentative Treatments.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2013, v. 70, n. 1, p. 75
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Aspects Concerning the use of Chromatic Characteristics in the Differentiation and Classification of Red Wines from Local Grape Varieties.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2009, v. 66, n. 1, p. 345
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The Influence of Fining Treatments in Red and White Wines on Their Tartaric Stability.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2009, v. 66, n. 1, p. 333
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Assessment of Organic Acids of Wine of Grape Varieties from the Romanian Ampelography Collection of UASVM Iasi.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2009, v. 66, n. 1, p. 327
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- Article
Compositional Corrections Applied in Obtaining Semi Dry and Semi Sweet White Wines in Iasi Vineyard.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2009, v. 66, n. 1, p. 321
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- Article
Identification of Tamaioasa Romaneasca and Busuioaca de Bohotin Wines' Aromatic Compounds from Pietroasa Vineyard.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2009, v. 66, n. 1, p. 309
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Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră).
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- European Food Research & Technology, 2016, v. 242, n. 12, p. 2171, doi. 10.1007/s00217-016-2714-0
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Characterisation and determination of the geographical origin of wines. Part I: overview.
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- European Food Research & Technology, 2009, v. 230, n. 1, p. 1, doi. 10.1007/s00217-009-1140-y
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Climatic projections vs. grapevine phenology: a regional case study.
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2024, v. 52, n. 1, p. 1, doi. 10.15835/nbha52113381
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Climate changes in recent decades, the evolution of the drought phenomenon and their influence on vineyards in north-eastern Romania.
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2021, v. 49, n. 4, p. 1, doi. 10.15835/nbha49412448
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In vitro Antifungal Activity of a New Bioproduct Obtained from Grape Seed Proanthocyanidins on Botrytis cinerea Mycelium and Spores.
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2019, v. 47, n. 2, p. 418, doi. 10.15835/nbha47211367
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Assessment of Major Volatile and Phenolic Compounds from 'Fetească Regală' Wine Samples after Pre-fermentative Treatments using GC-MS Analysis and HPLC Analysis.
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2018, v. 46, n. 1, p. 247, doi. 10.15835/nbha46110889
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Assay of Antioxidant Capacity and Phenolic Compounds in some Romanian and Cypriot Wine.
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2018, v. 46, n. 1, p. 240, doi. 10.15835/nbha46110885
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Phenolic Compounds Content in Merlot Wines Obtained through Different Thermomaceration Techniques.
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2017, v. 45, n. 2, p. 548, doi. 10.15835/nbha45210883
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- Article
Carbon-Isotope Ratio (δ 13 C) and Phenolic-Compounds Analysis in Authenticity Studies of Wines from Dealu Mare and Cotnari Regions (Romania).
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- Agronomy, 2022, v. 12, n. 10, p. N.PAG, doi. 10.3390/agronomy12102286
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Increasing Amino Acids Content of White Wines with Enzymes Treatments.
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- Agronomy, 2022, v. 12, n. 6, p. 1406, doi. 10.3390/agronomy12061406
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Bioprocess Optimization by Taguchi Design and Response Surface Analysis for Obtaining Active Yeast Used in Vinification.
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- Fermentation (Basel), 2024, v. 10, n. 8, p. 413, doi. 10.3390/fermentation10080413
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The Correlation between Amino Acids and Biogenic Amines in Wines without Added Sulfur Dioxide.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 302, doi. 10.3390/fermentation10060302
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Non-Thermal and Thermal Physical Procedures—Optimistic Solutions in the Winemaking Industry.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 17, p. 7537, doi. 10.3390/app14177537
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Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 3, p. 1405, doi. 10.3390/app12031405
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Minor Volatile Compounds Profiles of 'Aligoté' Wines Fermented with Different Yeast Strains.
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- Notulae Scientia Biologicae, 2015, v. 7, n. 1, p. 123, doi. 10.15835/nsb.7.1.9545
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Maximizing Wine Antioxidants: Yeast's Contribution to Melatonin Formation.
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- Antioxidants, 2024, v. 13, n. 8, p. 916, doi. 10.3390/antiox13080916
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Chemical Composition and Antioxidant Activity of Ammi visnaga L. Essential Oil.
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- Antioxidants, 2022, v. 11, n. 2, p. 347, doi. 10.3390/antiox11020347
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From Waste to Value in Circular Economy: Valorizing Grape Pomace Waste through Vermicomposting.
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- Agriculture; Basel, 2024, v. 14, n. 9, p. 1529, doi. 10.3390/agriculture14091529
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"Orange" Wine—The Resurgence of an Ancient Winemaking Technique: A Review.
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- Agriculture; Basel, 2023, v. 13, n. 9, p. 1750, doi. 10.3390/agriculture13091750
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Alternative Winemaking Techniques to Improve the Content of Phenolic and Aromatic Compounds in Wines.
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- Agriculture; Basel, 2021, v. 11, n. 3, p. 233, doi. 10.3390/agriculture11030233
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A Review of Representative Methods Used in Wine Authentication.
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- Agriculture; Basel, 2021, v. 11, n. 3, p. 225, doi. 10.3390/agriculture11030225
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THE PRODUCTION OF LOW-ALCOHOL WINES BY SEQUENTIAL SEMI-ANAEROBIC MUST FERMENTATION.
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- Journal of Applied Life Sciences & Environment, 2022, v. 192, n. 4, p. 407, doi. 10.46909/alse-554073
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THE AROMATIC PROFILE OF WHITE WINES OBTAINED FROM BIODYNAMIC AND CONVENTIONAL GROWN GRAPES IN ROMANIA.
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- Journal of Applied Life Sciences & Environment, 2022, v. 190, n. 2, p. 167, doi. 10.46909/alse-552055
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STUDIES ON SOME STILL WINES OBTAINED BY THE BLANC DE NOIRS METHOD.
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- Journal of Applied Life Sciences & Environment, 2022, v. 189, n. 1, p. 11, doi. 10.46909/alse-551042
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EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES.
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- Journal of Applied Life Sciences & Environment, 2021, v. 188, n. 4, p. 405, doi. 10.46909/journalalse-2021-035
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STUDIES ON THE ORGANOLEPTIC CHARACTERISTICS OF SOME ROSÉ WINES FROM STRUNGA WINERY.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 159
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- Article
PESTICIDE RESIDUES IDENTIFIED IN GRAPE VARIETIES.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2022, v. 65, n. 2, p. 161
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- Article
COMPOSITIONAL CHARACTERISTICS OF LOW-ALCOHOL WINES OBTAINED BY STAGGERED GRAPE HARVESTING TECHNOLOGY.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2021, v. 64, n. 1, p. 69
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- Article
COMPOUNDS TRAPPED IN THE CO<sub>2</sub> FLOW OF BUSUIOACĂ DE BOHOTIN ALCOHOLIC FERMENTATION.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2012, v. 55, n. 2, p. 435
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- Article
COMPOUNDS CAPTURED IN CO<sub>2</sub> TAMAIOASA ROMANEASCA WINE FERMENTATION.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2012, v. 55, n. 2, p. 431
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- Article
ASPECTS CONCERNING THE PREDICTING POSSIBILITY OF ROSE WINES CHROMATIC PARAMETERS ON THE ABSORPTION SPECTRA OF MUSTS.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2012, v. 55, n. 2, p. 355
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- Article