GAS-CHROMATOGRAPHY STUDY REGARDING THE ACCUMULATION OF VOLATILE COMPOUNDS RESPONSIBLE FOR SEMI-FLAVOURED WINES FRAGANCES

Ferreira, V. & Escudero, A., Fernandez, P. and Cacho, J.F. Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process. Zeitschrift fur Lebensmittel- Untersuchung und -Forschung A, Germany, vol. 205, pp. 392–396, 1997.

Tita O. & Oprean L., Tita M. Transposing the experimental results concerning the aspects of the fermentative processes in the wine s technology courses, 2 nd Balkan GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future Region Conference on engineering Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 221-222;

Godden P.W. & Gishen M., Trends in the composition of Australian wine 1984- 2004. In: Blair R.J., Francis M.E., and Pretorius I.S., (ed) Advances in wine science - commemorating 50 years of The Australian Wine Research Institute, The Australian Wine Research Industrie, Australia, pp 115-139, 2005.

Târdea, C., Chimia şi analiza vinului, Editura Ion Ionescu de la Brad, Iaşi, Romania, 2007.

Wüst M., 2003, Zur Biochemie des sortentypischen Weinaromas, Chem.Unserer Zeit, Germany, vol. 1/issue 37, pp.8-17, 2003.

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 engineer ing Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 231-233;

Bartowsky E.J. & Pretorius I.S. Microbial formation and modification of flavour and off-flavour compounds in wine. In : H. König G. Unden & J. Frölich (eds.), Biology of Microorganisms on grapes, in must and wine. Springer, Heidelberg, Alemania. Vol. 11, pp 209-231, 2009.

Lopez, R. & Ezpeleta, E., Sanchez, I., Cacho, J. and Ferreira, V. Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry, Food Chemistry, USA, vol. 88, pp.95–103, 2004.

Drinkine J. & Lopes P., Kennedy J. A.,Teissedre P. L., Saucier C. Analysis of ethlidene-bridged flavan -3- ols in wine, Journal of A griculture and Food Chemistry, USA, vol. 55, pp 1109-1116, 2007.

Du Toit W. & Lisjak K., Marais J., du Toit M. The effect of micro -oxygenation on the phenolic composition, quality, and aerobic wine -spoilage microorganisms of different South Africa red wines, South African Journal of Enology and Viticulture, South Africa, vol. 27, pp 57-67, 2006.

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;

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;

Bramley R.G.V. & Ouzman J., Boss P.K. Variation in vine vigour, grape yield and vineyard soils and topography as indications of variation on the chemical composition of grapes, wine and wine sensory attributes, Australian Journal of Grape and Wine Research, Australia, vol. 17/ Issue 2, 217-229, 2011.

Ferreira, V. & Escudero, A., Fernandez, P. and Cacho, J.F. Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process. Zeitschrift fur Lebensmittel- Untersuchung und -Forschung A, Germany, vol. 205, pp. 392–396, 1997.

Tita O. & Oprean L., Tita M. Transposing the experimental results concerning the aspects of the fermentative processes in the wine s technology courses, 2 nd Balkan GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future Region Conference on engineering Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 221-222;

Godden P.W. & Gishen M., Trends in the composition of Australian wine 1984- 2004. In: Blair R.J., Francis M.E., and Pretorius I.S., (ed) Advances in wine science - commemorating 50 years of The Australian Wine Research Institute, The Australian Wine Research Industrie, Australia, pp 115-139, 2005.

Târdea, C., Chimia şi analiza vinului, Editura Ion Ionescu de la Brad, Iaşi, Romania, 2007.

Wüst M., 2003, Zur Biochemie des sortentypischen Weinaromas, Chem.Unserer Zeit, Germany, vol. 1/issue 37, pp.8-17, 2003.

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 engineer ing Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 231-233;

Bartowsky E.J. & Pretorius I.S. Microbial formation and modification of flavour and off-flavour compounds in wine. In : H. König G. Unden & J. Frölich (eds.), Biology of Microorganisms on grapes, in must and wine. Springer, Heidelberg, Alemania. Vol. 11, pp 209-231, 2009.

Lopez, R. & Ezpeleta, E., Sanchez, I., Cacho, J. and Ferreira, V. Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry, Food Chemistry, USA, vol. 88, pp.95–103, 2004.

Drinkine J. & Lopes P., Kennedy J. A.,Teissedre P. L., Saucier C. Analysis of ethlidene-bridged flavan -3- ols in wine, Journal of A griculture and Food Chemistry, USA, vol. 55, pp 1109-1116, 2007.

Du Toit W. & Lisjak K., Marais J., du Toit M. The effect of micro -oxygenation on the phenolic composition, quality, and aerobic wine -spoilage microorganisms of different South Africa red wines, South African Journal of Enology and Viticulture, South Africa, vol. 27, pp 57-67, 2006.

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;

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;

Bramley R.G.V. & Ouzman J., Boss P.K. Variation in vine vigour, grape yield and vineyard soils and topography as indications of variation on the chemical composition of grapes, wine and wine sensory attributes, Australian Journal of Grape and Wine Research, Australia, vol. 17/ Issue 2, 217-229, 2011.