THE EXTRACTION AND POTENTIATING OF THE AROMA COMPOUND IN RED GRAPES USING COMMERCIAL ENZYMATIC MIXTURES

Asenstorfer, R.E. & Markides, A.J., Iland, P.G., Jones, G.P. Formation of vitisin A during red wine fermentation and maturation. Australian Journal of Grape and Wine Research, Australia, vol. 9, pp 40–46, 2003.

Oprean L. & Tita O., Tita M. Studies concerning the yeasts activity in the fermentative industry and the role of these studies in the students education, 2 nd Balkan Region Conference on engineering Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 136-138;

Pérez-Magariño S. & González-San José, M.L., Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines, elaborated from grapes harvested at different stages of ripening , Journal of Agric ulture and Food Chemistry, USA, vol. 52, pp 1181-1189, 2004. GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future

Alcalde- Eon C. & Escribano- Bailon M.T., Sants-Buelga C. , Rivas-Gonzalo C. Changes in the detailed pigment composition of red wine during maturity and ageing. A comprehensive study. Analytica Chimica Acta, Spain , vol. 563, pp 238-254, 2005.

Bautista-Ortin A.B. & Fernández-Fernández J.I., Lopez-Roca J.M., Gómez-Plaza E. The effect of grape ripening stage on red wine color. J ournal International des Sciences de la Vigne et du Vin, France, vol. 40, pp 14-24, 2006.

De Montmollin S. & Dupraz Ph., Guyot Ch., Siefferman J.M. Suivi de la maturation des raisins de cépages rouges. I. Synthèse des resultants sur Gamaret, Revue Suisse de Viticulture, Arboriculture, Horticulture, Suisse, vol. 39/issue 4, pp.269 – 277, 2007.

Oprean L. & Tita O., Tita M. Using the laboratory results concerning the yeasts autolisates influence from the wine industry in the improvement of the wine s technology and microbiologie courses, 2 nd Balkan Region Conference on engineering Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 139-141;

Cano Lopez M. & Pardo Mínguez F., Lopez -Roca J.M., Gomez -Plaza E. Effect of microoxygenation on anthocyanin and derived pigment content and chromatic characteristics of red wines. American Journal of Enology and Viticulture, USA, vol. 57, pp 325-331, 2009.

Cheynier V. & Dueñas M., Salas E., Maury C., Souquet J., Sarni -Manchado P., Fulcrand H. Structure and properties of wine pigments and tannins. American Journal of Enology and Viticulture, USA, vol. 57, pp 298-305, 2006.

Tita O. & Oprean L., Tita M. Transposing t he experimental results concerning the aspects of the fermentative processes in the wine s technology courses, 2 nd Balkan Region Conference on engineering Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 221-222;

Llaudy M. & Canals R., Gonzalez -Manzano S., Canals J.M., Santos -Buelga C., Zamora F. Influence of micro -oxygenation treatment before oak aging on phenolic compound composition, astringency, and color of red wine, Journal of Agric ulture and Food Chemistry, USA, vol. 54, pp 4246-4252, 2006.

Gambelli, L. & Sanatorini, G.P. Polyphenol content of Italian red wine of different geographical areas, Journal Food Composition and Analysis, France, vol. 17, pp 613- 618, 2004.

Cano-LopezM. & Lopez-Roca J.M., Gómez-PlazaE., Pardo-Minguez De Santis, D., Frangipane, M.T. Effect of prefermentative cold maceration on the aroma and phenolic profiles of a Merlot red wine Italian. Journal of Food Science , USA, vol. 22 , pp 47–53, 2010.

Tita O. & Oprean L., Tita M. The results of the researches concerning the yeasts immobilization in alginate balls and the usage of these researches in teaching the fermentative processes to the students 2 nd Balkan Region Conference on engineering Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 231-233;

Asenstorfer, R.E. & Markides, A.J., Iland, P.G., Jones, G.P. Formation of vitisin A during red wine fermentation and maturation. Australian Journal of Grape and Wine Research, Australia, vol. 9, pp 40–46, 2003.

Oprean L. & Tita O., Tita M. Studies concerning the yeasts activity in the fermentative industry and the role of these studies in the students education, 2 nd Balkan Region Conference on engineering Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 136-138;

Pérez-Magariño S. & González-San José, M.L., Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines, elaborated from grapes harvested at different stages of ripening , Journal of Agric ulture and Food Chemistry, USA, vol. 52, pp 1181-1189, 2004. GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future

Alcalde- Eon C. & Escribano- Bailon M.T., Sants-Buelga C. , Rivas-Gonzalo C. Changes in the detailed pigment composition of red wine during maturity and ageing. A comprehensive study. Analytica Chimica Acta, Spain , vol. 563, pp 238-254, 2005.

Bautista-Ortin A.B. & Fernández-Fernández J.I., Lopez-Roca J.M., Gómez-Plaza E. The effect of grape ripening stage on red wine color. J ournal International des Sciences de la Vigne et du Vin, France, vol. 40, pp 14-24, 2006.

De Montmollin S. & Dupraz Ph., Guyot Ch., Siefferman J.M. Suivi de la maturation des raisins de cépages rouges. I. Synthèse des resultants sur Gamaret, Revue Suisse de Viticulture, Arboriculture, Horticulture, Suisse, vol. 39/issue 4, pp.269 – 277, 2007.

Oprean L. & Tita O., Tita M. Using the laboratory results concerning the yeasts autolisates influence from the wine industry in the improvement of the wine s technology and microbiologie courses, 2 nd Balkan Region Conference on engineering Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 139-141;

Cano Lopez M. & Pardo Mínguez F., Lopez -Roca J.M., Gomez -Plaza E. Effect of microoxygenation on anthocyanin and derived pigment content and chromatic characteristics of red wines. American Journal of Enology and Viticulture, USA, vol. 57, pp 325-331, 2009.

Cheynier V. & Dueñas M., Salas E., Maury C., Souquet J., Sarni -Manchado P., Fulcrand H. Structure and properties of wine pigments and tannins. American Journal of Enology and Viticulture, USA, vol. 57, pp 298-305, 2006.

Tita O. & Oprean L., Tita M. Transposing t he experimental results concerning the aspects of the fermentative processes in the wine s technology courses, 2 nd Balkan Region Conference on engineering Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 221-222;

Llaudy M. & Canals R., Gonzalez -Manzano S., Canals J.M., Santos -Buelga C., Zamora F. Influence of micro -oxygenation treatment before oak aging on phenolic compound composition, astringency, and color of red wine, Journal of Agric ulture and Food Chemistry, USA, vol. 54, pp 4246-4252, 2006.

Gambelli, L. & Sanatorini, G.P. Polyphenol content of Italian red wine of different geographical areas, Journal Food Composition and Analysis, France, vol. 17, pp 613- 618, 2004.

Cano-LopezM. & Lopez-Roca J.M., Gómez-PlazaE., Pardo-Minguez De Santis, D., Frangipane, M.T. Effect of prefermentative cold maceration on the aroma and phenolic profiles of a Merlot red wine Italian. Journal of Food Science , USA, vol. 22 , pp 47–53, 2010.

Tita O. & Oprean L., Tita M. The results of the researches concerning the yeasts immobilization in alginate balls and the usage of these researches in teaching the fermentative processes to the students 2 nd Balkan Region Conference on engineering Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 231-233;