https://repository.utm.md/handle/5014/8301 2026-09-14T11:48:29Z 2026-09-14T11:48:29Z BOIŞTEAN, Alina RUBȚOV, Silvia CHIRSANOVA (CALCATINIUC), Aurica https://repository.utm.md/handle/5014/37106 2026-09-14T11:31:49Z 2026-01-01T00:00:00Z

Influence of raw materials on the microbiome and organoleptic defects of natural vinegars BOIŞTEAN, Alina; RUBȚOV, Silvia; CHIRSANOVA (CALCATINIUC), Aurica The quality of raw materials significantly influences the microbiological stability and organoleptic characteristics of vinegar, thereby directly affecting the quality of the final product. In contrast to concentrated, frozen, or canned raw materials, natural raw materials retain a more diverse indigenous microflora, which may contribute both to favorable fermentation processes and to the emergence of organoleptic defects. The present study investigated the microbiome of two natural vinegars, apple vinegar and grape vinegar, in relation to organoleptic deterioration, with particular emphasis on the occurrence of a nonspecific odor uncharacteristic of high-quality vinegar. Shifts in the microbial community may indicate disturbances during fermentation or storage, resulting in the formation of undesirable metabolites responsible for sensory deterioration. The analysis revealed the presence not only of potentially pathogenic bacteria, but also of yeasts, including Brettanomyces, which likely contributed to the development of the offodor. The findings demonstrated that the quality and condition of natural raw materials, together with the biochemical transformations occurring during production, play a decisive role in shaping the final organoleptic profile of vinegar. Therefore, microbiome monitoring in vinegar produced from natural raw materials is essential for identifying the risks and ensuring consistent quality and safety.

2026-01-01T00:00:00Z ARSENI, Alexandra FURTUNA-VLADEI, Natalia STURZA, Rodica NECULA, Larisa MOGA, Georgeta BALANUTA, Elena CRUDU, Nicu https://repository.utm.md/handle/5014/37105 2026-09-14T11:04:59Z 2026-01-01T00:00:00Z

Optimizing phenolic extraction and fermentation dynamics in autochthonous red wines through the Soft System® approach ARSENI, Alexandra; FURTUNA-VLADEI, Natalia; STURZA, Rodica; NECULA, Larisa; MOGA, Georgeta; BALANUTA, Elena; CRUDU, Nicu The maceration-fermentation stage represents a critical phase in red winemaking, governing the extraction dynamics of phenolic compounds, chromatic attributes and aroma precursors. Current oenological practices increasingly focus on process optimization to enhance both the qualitative and stability parameters of wines. Within this framework, the Soft System® method emerges as an advanced technological solution, integrating automated fermentation control, gentle cap management, and regulated oxygen exposure to maximize extraction efficiency while preserving phenolic integrity. This study investigates the impact of the Soft System® maceration–fermentation approach on wines produced from two autochthonous red grape varieties, Băbească Neagră and Fetească Neagră, in comparison with conventional vinification techniques. Parallel experimental fermentations were carried out under standardized conditions, applying both technological variants to each grape variety, with subsequent evaluation of physico-chemical, phenolic, aromatic, and sensory parameters. The findings demonstrate that the implementation of the Soft System® method promotes a more consistent and complete alcoholic fermentation, evidenced by lower residual sugar levels and an increased fermentation rate (by approximately 12-15%). Furthermore, enhanced phenolic extraction was observed, reflected in elevated total polyphenol content and higher anthocyanin concentrations, contributing to improved color intensity and chromatic stability. In addition, wines obtained through the modern method exhibited a more refined aromatic profile, characterized by greater complexity, persistence, and varietal typicity. Sensory analysis supported these results, indicating superior balance, structural harmony, and overall quality. In conclusion, the Soft System® method represents a highly effective and innovative approach in red winemaking, aligning with current trends focused on precision oenology, sustainability and production of high-quality wines with enhanced sensory expression.

2026-01-01T00:00:00Z BAERLE, Alexei https://repository.utm.md/handle/5014/37104 2026-09-14T10:43:53Z 2026-01-01T00:00:00Z

Entropy control in the prolongation of functional properties of biologically active compounds in food compositions BAERLE, Alexei The prolongation of functional properties of biologically active compounds (BAC) in food systems is limited by oxidative degradation, structural disorganization, unfavorable interfacial interactions, and other spontaneous transformations that develop during processing and storage under non-equilibrium conditions. In the present work, BAC preservation is interpreted as a problem of entropy control in multicomponent food systems. Functional instability is considered not as an isolated chemical event, but as a manifestation of systemic disordering at molecular, supramolecular, and microstructural levels. Accordingly, prolongation of BAC functionality is achieved through technological strategies that restrict entropy growth, reduce destabilizing degrees of freedom, and maintain ordered states resistant to degradation over time. This concept was validated in a range of food compositions and model systems. High-molecular biopolymers, including alginate and arabinoxylan, were developed as stabilizing matrices for BAC. Their effect proved to be system-specific: some polymers destabilized anthocyanins in aqueous media, whereas betanin stabilization appeared above threshold concentrations, for example at more than 0.03% hyaluronic acid. Quinochalcone pigment Сarthamine and Isocarthamine, intrinsically unstable in water, were transferred into a more ordered state through cellulose complexation, which significantly expanded their applicability in high-moisture and acidolactic systems (pH 4…6). In lipid-containing systems, entropy control was expressed through antioxidant synergy and structural regulation of dispersed phases, yielding a 20…40% decrease in degradation rates of ω3 and ω6-rich lipids. In dispersed food matrices, stabilization correlated with structural compactness and low polydispersity; in particular, PDI values below 0.2 corresponded to more stable states of oil-containing edible microcapsules. In multiphase systems of the oil/water/air type, the effect of structuring was non-linear: excessive dispersion increased the entropic cost of stabilization, whereas controlled organization of interfaces improved functional retention. The interfacial scale of such systems reached 104…105 m2 ·kg-1, confirming the decisive role of structural organization in BAC stability. Thus, the prolongation of BAC functionality should be regarded not only as a compositional or kinetic task, but also as a structural-thermodynamic one. Selective removal of destabilizing compounds, synergistic antioxidant action, complexation with edible biopolymers, and purposeful micro-structuring act as entropy-control strategies that promote the transition from disordered, degradation-prone states to more ordered and functionally stable ones. Entropy control therefore emerges as a unifying principle for the design of food compositions with prolonged functional stability and predictable technological performance.

2026-01-01T00:00:00Z CODREAN (SCLIFOS), Aliona COVACI, Ecaterina CHIŢAN, Viorica BALANUTA, Elena https://repository.utm.md/handle/5014/37103 2026-09-14T10:21:54Z 2026-01-01T00:00:00Z

Adaptation of Italian grape varieties in the context of climate change in the Republic of Moldova CODREAN (SCLIFOS), Aliona; COVACI, Ecaterina; CHIŢAN, Viorica; BALANUTA, Elena The summer of 2025 in the Republic of Moldova was characterized by hot weather and a marked rainfall deficit. The average monthly air temperature in August ranged between +23 and +26 °C, exceeding the long-term average by approximately 3.5–4.5 °C. The rainfall pattern during the growing season varied significantly across the country, with total precipitation being 14–167 mm higher than in 2023–2024. However, in the Soroca district, the area where vines were cultivated and grapes harvested, the amount of precipitation in the 2025 summer season was estimated at approximately 60–150 mm, representing only 30–70% of the multi-year norm, indicating a pronounced rainfall deficit compared to the usual average values for the period. In 2022, a comprehensive analysis of the soil, relief, and climatic conditions specific to the Soroca district was carried out in the northern part of the Republic of Moldova, with the aim of identifying the most suitable Italian grape varieties and optimal planting technologies. Following the pedological and climatic studies carried out, it was found that the land located outside the village of Vărăncău, on the right bank of the Dniester River, at an altitude of approximately 160 m, offers favorable conditions for the development of viticulture. These conditions are mainly determined by the presence of clay soils and a microclimate conducive to grape ripening. Currently, the vineyard comprises nine technical grape varieties, including established varieties such as Pinot Noir, Merlot, Sauvignon, Riesling, and Chardonnay, as well as less common but internationally appreciated Italian varieties such as Albariño, Glera, Nebbiolo, and Sangiovese. All cuttings used were selected and certified in Italy, belonging to the BxRSO4 biological category. The planting density is approximately 5000 cuttings/ha, which contributes to good productivity and efficient management of each row. The take rate in the first year was 98%, an indicator that confirms the quality of the planting material and the accuracy of the work carried out. Also at this stage, individual stakes were installed for each cutting, ensuring the correct development of the young shoots. In the second year of vegetation, the complete vine support system was installed, consisting of Corten metal stakes, renowned for their strength. Starting in the third year, the plantation switched to the simple Guyot training system, a choice that allows for vigorous growth control and the formation of a balanced vine architecture. This strategy was adopted to prevent premature aging of the vines and to obtain grapes with high sugar concentrations and harmonious acidity - essential elements for producing quality dry wines. Throughout the entire process, Corteva treatment schemes were used, which ensured the maintenance of an appropriate level of phytosanitary protection and favored the uniform development of the plantation. The application of these measures contributed to the optimal development of the cuttings, creating favorable premises for obtaining high production both in terms of quantity and quality.

2026-01-01T00:00:00Z