V. R. Filimon

University of Agricultural Sciences, Dharwad

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Co-Authors

Roxana Mihaela Filimon

National Institute for Research and Development in Forestry "Marin Drăcea"

Ancuța Nechita

University of Agricultural Sciences, Dharwad

Doina Damian

Florin Dumitru Bora

University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca

Liliana Rotaru

"Ion Ionescu de la Brad" Iasi University of Life Sciences

Rodica Paşa

National Institute of Research and Development for Biological Sciences

Claudiu Ioan Bunea

University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca

Marius Niculaua

Romanian Academy

Antoanela Patraș

"Ion Ionescu de la Brad" Iasi University of Life Sciences

Roxana Filimon

University of Agricultural Sciences, Dharwad

Cooperative Institutions

University of Agricultural Sciences, Dharwad

"Ion Ionescu de la Brad" Iasi University of Life Sciences

University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca

Horticultural Research Institute

ORCID

Romanian Academy

Gheorghe Asachi Technical University of Iași

Institute for Research and Development

Research & Development Institute

Babeș-Bolyai University

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"Studies on the behavior of a new wine grape hybrid elite in the climatic conditions of the Copou-Iasi viticultural center "

Romanian journal of Horticulture (2021)

Roxana Mihaela Filimon Doina Damin Ancuța Nechita V. R. Filimon

Climatic factors of the ecosystem directly influence the vegetative development of the grapevine, the production obtained, and its quality.Obtaining new genotypes with high ecological plasticity, superior yield and quality, and biological resistance can be achieved by continuously improving the existing assortment of grapevine cultivars.The crossbred of the valuable genitors and the selection of perspective genotypes is a permanent concern of horticultural researchers, in order to satisfy the consumer increasingly selective requirements.The purpose of the current study was to evaluate the adaptation of a new wine hybrid elite ('H.E.13.1.6')obtained at Research and Development Station for Viticulture and Oenology Iasi to the environmental conditions of the Copou-Iasi viticultural centre (NE of Romania), based on agrobiological and technological observations, and analysis on grape yield and wine quality.The hybrid elite showed high productions (up to 19 t/ha), with significant accumulations of sugars in grapes (>200 g/L) and high resistance to cryptogamic diseases, indicating a good adaptation to the environmental factors of the growing area.

Pillar

Adaptability

10.51258/rjh.2021.17

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Methods for producing low-alcohol wine I. Viticultural and pre-fermentation strategies

V. R. Filimon Ş. Tudose Sandu-Ville Florin Dumitru Bora Georgeta Tudor Roxana Mihaela Filimon

Ethanol Fermentation

Fermentation in winemaking

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Differentiation of Wines Obtained in the Region of Dealurile Moldovei Vineyard Using Multielement Composition - Comparison with Vineyard Soil

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Horticulture (2021)

Florin Dumitru Bora Anamaria Călugăr Claudiu Ioan Bunea V. R. Filimon

The present study is focused on the determination of mineral composition of international red wines (Merlot, Cabernet Sauvignon), white wines (Sauvignon blanc, Aligoté, Muscat Ottonel, Italian Riesling) and native red wines (Feteasca neagră, Burgund mare, Băbeasca neagră), white wines (Feteasca regală, Fetească albă, Băbeasca gri, Șarba) produced in the Dealu Bujorului vineyard between 2014-2018, using Inductively Coupled Plasma Mass-Spectrometry (ICP-MS), and comparison of mineral composition of the soil. The high level of Ca, K, Na, Mg, P and Fe was observed in analyzed wine samples, the concentration of Na, Cu, As, Cd, Zn and Pb metals in analyzed wine samples were under Maximal Permissible Limit. The average concentrations of elements in the soil decrease in the following order: K, Na, Ca, Cu, Fe, P, Mg, Li, Co, Mn, Zn, Pb, Cr, As, U, Cd and Hg. Cu concentration in the topsoil of the Dealu Bujorului vineyard exceeds the maximum allowed limit (20 mg/kg Cu).

Vineyard

Topsoil

10.15835/buasvmcn-hort:2020.0021

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Study on the anthocyanin content of some sour cherry varieties grown in Iaşi area, Romania

Cercetari Agronomice in Moldova (2011)

V. R. Filimon D. Beceanu Marius Niculaua Cristina Arion

We’ve built this digital research platform to provide academics everywhere with fast, stable and secure digital access to our library of over 110,000 scholarly books and 800,000 journal articles. We’ve tested the platform in close cooperation with leading academic institutions. If you have any questions or you notice something doesn’t quite work as it should, please visit our Help/FAQ page and let us know.

Plant science

10.2478/v10298-012-0027-4

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Citations (8)

THE PRODUCTION OF LOW-ALCOHOL WINES BY SEQUENTIAL SEMI-ANAEROBIC MUST FERMENTATION

Journal of Applied Life Sciences and Environment (2023)

V. R. Filimon Roxana Mihaela Filimon Ancuța Nechita Florin Dumitru Bora Liliana Rotaru

Nowadays, consumers go towards products that provide food security and nutritional richness, consumption of highly alcoholic beverages not complying with these health-related requirements. This study aimed to obtain low-alcohol wines by performing sequential alcoholic fermentation of grape must (Muscat Ottonel). Thus, 11 commercial yeast strains (10 Saccharomyces cerevisiae and 1 Torulaspora delbrueckii) were preliminarily tested in anaerobic and semi-anaerobic conditions. Based on laboratory tests, grape must fermentation was sequentially initiated in semi-anaerobic conditions (loose cotton plugs; intermittent homogenization), with the T. delbrueckii strain (106 CFU/mL) and the addition of preliminarily selected S. cerevisiae strains (104 CFU/mL), to the consumption of 50% of the sugars in the must, to complete the fermentation. By applying this technology, dry wines were obtained with an alcohol content lower by up to 1.10% vol., but with a lower concentration of volatile terpenes, due to additional must oxidation. Also, semi-anaerobiosis enhanced glycerol synthesis by yeasts (< 35%), with a positive impact on the sensory characteristics of the wine.

Torulaspora delbrueckii

Ethanol Fermentation

Fermentation in winemaking

10.46909/alse-554073

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Studies regarding pollen viability and germination capacity of some Vitis vinifera L. varieties

Roxana Mihaela Filimon V. R. Filimon Rodica Paşa

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Influence of Sodium and Maturity Stage on the Antioxidant Properties of Cauliflower and Broccoli Sprouts

Notulae Botanicae Horti Agrobotanici Cluj-Napoca (2017)

Antoanela Patraș Vasile Stoleru V. R. Filimon Silvica Padureanu E. L. Chelariu

Sprouts are very rich in antioxidants (e.g. phenolic compounds) and their consumption is beneficial for humans’ health. The sprouts’ antioxidant properties are correlated to conditions of growth and maturity stage. The present study reveals the influence of maturity stage (5-, 7- and 9-day-old) and two sodium salts, NaCl and Na2SO4 (10 mM and 100 mM) on the antioxidant capacity and total phenolic content of cauliflower and broccoli sprouts. The analysed sprouts’ extracts were obtained in two phases, using ethanol 70% with 0.01% hydrochloric acid. In the case of cauliflower, the 7 days germination leads to the highest total phenolic content and radical scavenging capacity. Broccoli sprouts revealed the most enhanced DPPH radical scavenging capacity and total phenolic content at 5-day-old. The two sodium salts, generally, had positive effects on global antioxidant status. It is highlighted both for broccoli and cauliflower, the stimulating effect of 100 mM Na2SO4 on the total phenolic content and soluble dry weight, but the DPPH radical scavenging activity was more important in the case of NaCl, than Na2SO4 treatments, except for cauliflower sprouts treated with 100 mM Na2SO4. In conclusion, germination under adequate salt stress is a protocol to be considered in order to improve antioxidant properties of broccoli and cauliflower sprouts, despite the non-convenient effects on the germination and sprouts growth. Further researches are needed to optimize the level and time periods of such treatments.

10.15835/nbha45210972

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New Malolactic Bacteria Strains Isolated from Wine Microbiota: Characterization and Technological Properties

Fermentation (2022)

V. R. Filimon Claudiu Ioan Bunea Ancuța Nechita Florin Dumitru Bora Simona Dunca

Malolactic fermentation (MLF) or biological decrease of wine acidity is defined as the enzymatic bioconversion of malic acid in lactic acid, a process performed by lactic acid bacteria (LAB). The procedures for the isolation of new indigenous LAB strains from the red wines produced in Copou Iasi wine center (NE of Romania) undergoing spontaneous malolactic fermentation, resulted in the obtaining of 67 catalase-negative and Gram-positive LAB strains. After testing in the malolactic fermentative process, application of specific screening procedures and identification (API 50 CH), two bacterial strains belonging to the species Oenococcus oeni (strain 13-7) and Lactobacillus plantarum (strain R1-1) with high yield of malolactic bioconversion, non-producing biogenic amines, and with active extracellular enzymes related to wine aroma, were retained and characterized. Tested in synthetic medium (MRS-TJ) for 10 days, the new isolated LAB strains metabolized over 98% of the malic acid at ethanol concentrations between 10 and 14 % (v/v), low pH (>3.0), total SO2 doses up to 70 mg/L and temperatures between 15 and 35 °C, showing high potential for future use in the winemaking process as bacterial starter cultures, in order to obtain high quality wines with increased typicity.

Oenococcus oeni

Bioconversion

Winemaking

Wine fault

Lees

Lactobacillus reuteri

Malic acid

Acetoin

Lactobacillus brevis

10.3390/fermentation8010031

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Citations (7)