Background: Organic agriculture involve plants which are cultivated without using synthetic pesticides, herbicides or fertilizers and promotes biodiversity, biological cycles and improve the product quality. The carotenoids, total polyphenols and the antioxidant activity from skins of some wine and table grapes cultivated in organic and conventional agriculture were studied.Results: The main carotenoids identified using high performance liquid chromatography were lutein and ß-carotene. Muscat Ottonel variety has the highest ß-carotene concentration 504.9 μg/kg for organic and 593.2 μg/kg for conventional grapes. For the organic farming, the total polyphenols content were in the range of 163.23 – 1341.37 mg GAE/kg fresh weight (FW) and 148.47 – 1231.38 mg GAE/kg FW for the conventional grapes. The highest ORAC values were obtained for blue-black variety Napoca in both farming system (43.5 ± 0.95 μmol TE/g organic; 40.4 ± 0.5 μmol TE/g conventional) and lowest for Aromat de Iaşi (16.8 ± 0.6 μmol TE/g organic; 14.7 ± 1.6 μmol TE/g conventional). Napoca variety showed also the highest antioxidant activity measured by DPPH method in both cultivated system.Conclusion: Nine grape varieties cultivated in organic and conventional systems were compared regarding the carotenoids, total polyphenols and antioxidant activity. The white grape varieties have a higher carotenoids content compared with the blue-black cultivars while the blue-black varieties contain higher TPC and exhibit higher antioxidant activity (except for Muscat Hamburg-ORAC).Vitis viniferagrape skins originating from wine or table grape varieties can be used as a potential source of natural antioxidants.

The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.

The study examined soil and honey samples from the Maramureș region, assessing potentially toxic elements and their concentrations. The highest concentrations were found for (Cu), (Zn), (Pb), (Cr), (Ni), (Cd), (Co), and (As), while (Hg) remained below the detection limit. Samples near anthropogenic sources displayed elevated metal levels, with the Aurul settling pond and Herja mine being major contamination sources. Copper concentrations exceeded the legal limits in areas near these sources. Zinc concentrations were highest near mining areas, and Pb and Cd levels surpassed the legal limits near beehives producing acacia honey. Nickel and Co levels were generally within limits but elevated near the Herja mine. The study highlighted the role of anthropogenic activities in heavy metal pollution. In the second part, honey samples were analyzed for heavy metal concentrations, with variations across types and locations. Positive correlations were identified between certain elements in honey, influenced by factors like location and pollution sources. The research emphasized the need for pollution control measures to ensure honey safety. The bioaccumulation factor analysis indicated a sequential metal transfer from soil to honey. The study’s comprehensive approach sheds light on toxic element contamination in honey, addressing pollution sources and pathways.

The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and light toasted) were added at the final stage of the winemaking process for ageing 1, 2 and 3 months, respectively. Also, the control wine was aged in non-toasted barrels for the same period of time. Following Liquid-liquid extraction-gas chromatography-mass spectrometry analysis, alcohols, esters, fatty acids, lactones, and phenolic compounds were identified and quantified. The light toasted wine was clearly separated by phenolic compounds (vanillin, p-vinyl guaiacol and acetovanillone). The floral aroma supplied by 2-phenylethanol was slowly increased by ageing with odor activity values (OAV) higher in aged samples than control wine (1.07). The vanilla scent could be easily perceived in all aged samples, mainly for light toasted chip-treated samples with OAV values between 2.30 and 2.37. After 3 months, the volatile compounds of wine from non-toasted medium (chips and barrels) were almost similar from the volatile profile point of view. This could have economic and vinification management implications since oak barrels are expensive and the wine oak barrel aging is a long process. All wines studied in this research can provide a viable alternative to young varietal wines.

Ecoclimatic conditions have a great influence on grapevine growth and development. Favourable conditions (solar radiation, temperature, humidity etc.) are important and have a positive effect on the growth and fruition. Critical conditions have negative influences resulting in low grape production and wine quality. The purpose of this research was to analyse the quality of wine obtained from eight grapevine varieties (four Romanian autochthonous varieties: ‘Feteasca regala’, ‘Feteasca alba’, ‘Babeasca gri’, ‘Sarba’, and four world-wide varieties: ‘Aligoté’, ‘Sauvignon Blanc’, ‘Muscat Ottonel’, and ‘Italian Riesling’). The wine samples were obtained from micro-wine production under local weather conditions of Dealu Bujoruluivineyard, Romania. The physico-chemical analysis of young wines showed that the highest alcohol content was recorded at the ‘Sauvignon blanc’ variety (14.35% vol.) followed by ‘Sarba’ (14.10% vol.). The highest level of acidity was registered to ‘Babeasca gri’ (5.90 g/L C4H6O6) and the lowest acidity in the ‘Muscat Ottonel’ wine (4.40 g/L C4H6O6). The pH values were between limits of 3.62 (‘Feteasca alba’) and 3.27 (‘Aligote’). In order to get a wider perspective about the wine quality, another 11 parameters were examined at these varieties, using spectrophotometric methods (acetic acid, potassium, calcium, free amino nitrogen, tartaric acid, copper, L-lactic acid, iron, L-malic acid, D-gluconic acid and glycerol). The results showed the suitability of ecoclimatic conditions and the proper growth and development of the tested varieties for obtaining wines withsuperiors quality.

Four varietal wines Fetească Neagră, Merlot, Cabernet Sauvignon and Pinot Noir from Romania were submitted to a liquid-liquid extraction with dichloromethane and analysed by gas chromatography-mass spectrometry (GC–MS). A total of 29 volatile compounds were identified and quantified over two periods of ageing. Wines were differentiated by a number of compounds, such as esters, higher alcohols, and lactones. During wine ageing, all chemicals changed in the volatile composition. Most of alcohols and acids (hexanoic and octanoic acids) increased during ageing, while the esters, except ethyl lactate and diethyl succinate, were found in lower concentrations as ageing time increased. Considering all the volatile compounds detected, esters and higher alcohols are the main contributors for Romanian red wines.