BULLETIN OF SCIENTIFIC INFORMATION - NR.22 / 2011

STUDY CONCERNING THE CULTIVATION AND CONSERVATION OPTIONS OF LEONTOPODIUM ALPINUM SPECIES

Aristotel Cristina, Elisei Angelica
Bioterra University of Bucharest, Faculty of Food Control and Expertise, 4th grade

Abstract:
The research has the main goal to find some methods and techniques to cultivate and preserve „in situ” and „ex situ” the species Leontopodium alpinum, perennial, herbaceous species, Genus Leontopodium Cass., Family Asteraceae, that has as development area the alpine plateaus of the Carpathian Mountains. In the last century the environment conditions degradation by pollution and excessive grazing, and also by harvesting the flower without control it leaded to the destruction of natural habitats and dramatic restriction of this species habitat development. For this reason in Romania since 1933 Leontopodium alpinum has been declared a natural monument and it is also today protected at the national and international level with protected species status. Due to this status the collection of specimens from the wild is strictly prohibited, that makes more difficult the study of the species in the laboratory conditions in order to elaborate some culture technologies links.

Key Words: Leontopodium alpinum, protected alpine species, mountain flora.

MALOLACTIC FERMENTATION MLF: AGAIN IN SPECIALISTS’ ATTENTION WITH NEW TECHNICAL-SCIENTIFIC APPROACHES! ASPECTS OF THE WHITE WINE MAKING (1)

Croitoru Constantin
Bioterra University of Bucharest

Abstract:
Malolactic fermentation (MLF) in white wine making is a new topic both for producers and for researchers, in the same extent as alcoholic fermentation (AF). The number of producers choosing this process of biological reduction of the high acidity of dray white wines using selected malolactic acid bacteria (SMB) and adequate nutriments is on the rise. Very recent studies show that the stage of MLF starting (by co-inocculation, by premature inoculation, by sequential inoculation and staggered inoculation) is of top importance for the achievement and completion of this biological process and also for the biological stability ensurance of the resulted wine.

Key Words: white wine, malolactic fermentation, Sodinal Company.

MALOLACTIC FERMENTATION MLF: AGAIN IN SPECIALISTS’ATTENTION WITH NEW TECHNICAL-SCIENTIFIC APPROACHES! ASPECTS OF THE RED WINE MAKING (2)

Croitoru Constantin
Bioterra University of Bucharest

Abstract:
Malolactic fermentation (MLF) in red wine making remains an actual topic for both wine makers and wine researchers, despite the scientific progress recorded in recent years related to the performance of selected malolactic bacteria strains (SMB). Also in red wine making, the most important aspect is the stage for the MLF onset in comparison to the stage of alcoholic fermentation (AF). Very recent research studies regarding the improvement of the MLF performance in red wines with SMB and adequate nutriments have revealed that this process is carried out the most rapidly at the stage of sequential inoculation (just after the separation of the free run wine from the grape pomace), and then at the stage of precocious inoculation (when the density of the grape pomace decreases to around 1020 g/l) and the stage of co-inoculation (in the debut stage of AF but after inoculation with selected yeasts), followed by the stage of tardy inoculation (in the free run wine
after the complete metabolization of sugars) and very rare in spontaneous cases (without SMB inoculation).

Key Words: red wine, malolactic fermentation, inoculation, Brettanomyces.

STUDY OF SOME TOMATO VARIETIES ORIGINATING IN ENGLAND IN THE PEDOCLIMATIC CONDITION OF SOUTH-EASTERN ROMANIA, RESPECTIVELY BRAILA COUNTY

Galan C., Bololoi Mihaela, Eremia Florentina
Bioterra University of Bucharest

Abstract:
The study has as the main target the testing of some Tomato varieties originating in England in the pedoclimatic condition South-Eastern Romania from Braila region. For this first stage of the project htey are not of special interest the technical economical parameters (costs, productivity, profit etc.), theese following to be the object of a different study. They have been studied six ,,cherry“ tomatos varieties. (Solanum lycopersicum var. Cerasiforme):
- Cherry White (C.W.)
- Cherry Black (C.Bk.)
- Cherry Brown Berry (C.Br.)
- Cherry Gold Nugget (C.Gn.)
- Cherry Cerise (C.Cr.)
- Cherry Riesentraube (C.Rs.)
The biotechnical parameters of the cultivated varieties were monitorized along the whole vegetative period, ierespectively May 29th 2011, the planting date in open field, and until October 22nd, the date of the experimental plot land clearing.

Key Words: cherry, tomatos, Solanum lycopersicum var. Cerasiforme.

PROSPECTS FOR DEVELOPMENT OF RURAL TOURISM IN ROMANIA

Androne Roxana, Poparlan Alina Maria, Mihaila Daniela Fanuta, Marica Mariana Daniela
Bioterra University of Bucharest

Abstract :
In EU countries, rural tourism is not, in fact, a new phenomenon. Over time - this time being one in decades for most EU countries - tourist accommodation in rural areas was performed in a manner more or less spontaneous or organized. Instead, what is new is the size reached by the expansion of tourism in rural phenomenon. This expansion can be explained on the one hand by launching the development of rural regions and on the other hand, the diversification of the practice of mass tourism. Therefore, rural tourism sign of Europe, one by one in the future local
development policies. At first rural tourism has become slowly but consistently, especially in tourist markets in economically developed countries, industrialized countries with a high degree of urbanization. Thus in rural tourism is increasingly popular and requested the people who live and work in stressful conditions.

Key Words: rural tourism, development of rural regions, development of rural tourism

THE CONCEPT OF FOOD SECURITY IN EUROPE

Stoica Valeri², Atudosiei nicole Livia¹, Androne Roxana¹, Eremia Florentina¹
¹ Bioterra University of Bucharest
² Academy of Agricultural Sciences and Forestry of Bucharest

Abstract :
European Nutrition was founded in 1967 on the foundations of international
conventions. In an initial phase was conditioned by a community management products. Food aid may thus vary from year to year depending on the reserves of European agriculture. Much later, after a deal between EU and ACP countries, technical and financial aid were donated to the beneficiary countries in order to gain sufficient nutrition. Until then reflect the commission‘s design evolved from a food aid as a tool, among others, that contribute to improved food security, access to food in concrete terms.

Key Words: food security, management products, satisfactory diet.