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BULLETIN OF SCIENTIFIC INFORMATION - NR.30 / 2015

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PHENOLIC COMPOUNDS OXIDATION IMPACT ON THE ODORANT VARIETY PROFILE OF WHITE WINES: SAUVIGNON BLANC VARIETY IN PARTICULAR CASE

Constantin CROITORU, Mihaela PÎRVULESCU, Răzvan COŢIANU
Bioterra University of Bucharest, No. 81, Gârlei Street, District 1, 013722, 
Bucharest, Romania
c.croitoru@sodinal.com
 
Abstract: The paper addresses the incidence of the oxidation of phenolic compounds on white wines' aromatic profile; it treats the particular case of the Sauvignon Blanc variety, whose aromatic profile is dominated by the presence of the volatile thiols that are highly reactive; due to their high reactivity, the volatile thiols combine with the oxidized forms of (+) - catechin and (-) - epicatechin which are specific polyphenols (i. e., flavan-3-ols) for the white wines varieties. The strong oxidizing nature of these polyphenols affects the efficacy of the treatment with sulphur dioxide which is indented for the volatile thiols' protection. Comparative experiments have proved that Sauvignon Blanc wines elaborated only from free run juice have higher concentrations of volatile thiols than those wines produced from the pressed stum that comes from the same technological batch. 
The explanation is that in the pressed stum the concentrations of (+) - catechin and (-) - epicatechin are significantly higher, so the oxidation of volatile thiols is higher. The key to the development of Sauvignon Blanc wines with an expressive aromatic profile is the effective and sustainable protection of grapes in the technological stages for processing and obtaining the stum, when it is recommended the antioxidant protection of grapes, the destemming followed by an light crushing, the slow pressing in closed pneumatic presses under inert gas protection and the enzymatic treatment for the extraction of aroma's precursors from the peels and the separation of stum's fractions. Equally important is the contribution of both exogenous and endogenous glutathione (powerful natural antioxidant) by treatment with yeast derivatives which are rich in this compound.
 
Key words: volatile thiols, flavan-3-ols, Sauvignon blanc, oxidation.
 

THE MANAGEMENT OF PROFESSIONAL TRAINING IN AGRICULTURE

Lecturer Ph.D Ionel Cosmin Manolache 
Bioterra University of Bucharest, No. 81, Gârlei Street, District 1, 013722, 
Bucharest, Romania
 
Abstract: There is a real need of qualitative and quantitative development in the adults continuous vocational training in the Agricultural field. On the quantitative development background there still is the quality problem of the vocational training programs. It is considered that the Trainer's professionalization which means transition from an occupational status to professional one can solve a lot of problems.
 
Key words: learning concept, trainers, agricultural field.


RESEARCHES CONCERNING CAPACITY OF FRUCTIFICATION OF SOME APPLE VARIETIES, GROWN IN SUPER-INTENSIVE SYSTEM

PĂUN C1., MANOLACHE C2., Nina SAVA 2
1 University of Agronomic Sciences and Veterinary Medicine of Bucharesti, 
No. 59, Mărăşti Boulevard, District 1, Bucharest, 011464, 
Phone: +40 (21) 318 25 64, Fax: +40 (21) 318 28 88, Web: www.usamv.ro 
2 Bioterra University of Bucharest, No. 81, Gârlei Street, District 1, 013722, 
Bucharest, Romania
ycosti506@yahoo.com
 
Abstract: Fruit production is depending on variety, technology applied and environmental conditions. Rubinola variety behaves like the when the autumn variety is grown in the warm climates of Bucharest. Topaz and Goldrush has ripening varieties and behaves like winter varieties later. Production potential is very high, Such as in the 5th year from planting trees between yield is 53.7 t/ha (Topaz) and 67.5 t/ha (Rubinola). Goldrush variety is highly productive, making many fruits on the tree but smaller compared to the first two varieties. The production of this variety exceeds to 63 t / ha. Research has shown that the high yield after year, like takes a decrease of 38.3% - 67.7 % with yield. That trees is making more fruits has more likely to occure alternating yield.
 
Key words: apple, productivity, variety
 

YERSINIA ENTEROCOLITICA - RESEARCH REGARDING THE INCIDENCE IN FRESH PORK MEAT

Prof. Ph.D Sergiu MEICA, Student Ph.D Simona Laura TURCU
Bioterra University of Bucharest, No. 81, Gârlei Street, District 1, 013722, 
Bucharest, Romania 
simona.caradan@gmail.com
 
Abstract: Yersinia enterocolitica occurs in the ground and fresh water ecosystem, especially in the cold climate areas. It can occur in meat, fresh milk and milk and meat products, fish, shells, crabs, wild birds and rodent. It was discovered in the excrement flora of the bovines, suina, caprinae, dogs and cats. Even after 90 days of the disapearance of the clinical signs at the healthy pigs condition, this yersinia was found in the excrements.
 
Key words: Yersinia enterocolitica, incidence, pork meat, slaughter house.
 

INVESTING IN EDUCATION DETERMINANT IN THE REPRODUCTION OF HUMAN CAPITAL IN INNOVATIVE ECONOMY

Mirela STOICAN1, Adina Liana CAMARDA2, Culai DASCĂLU1
Ion CONSTANTINESCU1, Lina VLĂSCEANU1
1Bioterra University of Bucharest, 
No. 81, Gârlei Street, District 1, 013722, Bucharest, ROMANIA
2Department of Management and Turism, „George Baritiu“ University of  Brasov, 
Brasov, ROMANIA
 
jercalai@yahoo.comadinaturism@yahoo.comculaidascalu@yahoo.comionut230961@yahoo.comlinavlasceanu@yahoo.com 
 
Abstract: Innovative science and information can be developed through education, by highest qualifications and by accumulating experience. The human being, through the strengthening of human capital, contribute to the implementation of the results pursued by innovative science.
 
Key words: education, human capital, investment in education, innovation economics