Climate conditions clearly influence the concentration of important substances in grapes, generating chemical reactions that will determine the final wine aromas. Three different regions were chosen to cover the most important viticultural areas from Romania. The aim of this study was to highlight, for the first time, the volatile profile for two Romanian white wines, Feteasca regala and Feteasca alba, from three different vineyards (Silagiu, Aiud, and Sarica Niculițel). The results showed that wine’s aromatic profile was directly proportional with the area of origin for the grapes, directly correlated to the climate. The obtained values for alcohols, esters, aldehydes, and terpenoid compounds were also related to the oenoclimatic aptitude index, a significant accumulation of aroma compounds being observed mainly for the Feteasca regala wine. A total of 17 superior alcohols were evidenced within the two types of wines, among them, 2-phenyl ethanol being distinguished by its higher level in all samples, varying from 7692 up to 11,783 µg/L. Together with some aromatic esters, it offers one of the most pleasant aromas, resembling rose flavour. Of all the acids found in wines, the succinic acid has the most intense flavour, tasting somehow bitter and salty, imprinting to wine a certain “juiciness” and “vinosity”. Diethyl succinate was one of the main esters in all six samples, with concentrations from 777 up to 1200 µg/L. Also, two terpenoid compounds and two aldehydes were found in all samples. The data obtained from PCA evaluation suggested that there is a significant variance among wine varieties. Nevertheless, hierarchical clustering was applied to explain the relationship between the six samples of wines, the smallest clusters that included Silagiu and Aiud winegrowing regions suggesting an increased similarity of the compositional profile.

The aromatic profile of red wines is influenced by various factors, among them being distinguished the pedoclimatic ones, the variety, or the production technology. In the winemaking process, the use of different yeast strains can lead to obtaining wines with specific or conventional aromas (commercial strains), but also to the production of wines with a regional character using local strains. This study focuses on the analysis and comparison of the compounds that offer aromas in five wine varieties (Pinot noir, Feteasca Neagra, Burgund Mare, Syrah, and Novac) from Recaș, Romania, obtained through microvinification under the influence of several types of starter strains (Enartis Ferm SC, Viniferm Sensacion, SCR297, SCR462). The concentrations of polyphenols and anthocyanins, as well as their antioxidant activity, were monitored, resulting in significant values, mainly using autochthonous strains isolated from local plantations. A total of 30 aroma compounds were identified, maximum amounts being noted in the assortments where SCR297/SCR462 yeasts were used within the fermentation process. From a sensory point of view, a lower floral modulation was found when using commercial Enartis Ferm SC Saccharomyces cerevisiae yeasts. In conclusion, it the importance was demonstrated of isolated strains from the region used in fermentation processes, resulting in more aromatic and locally specific red wines.

The chemical composition, as well as the antioxidant and antibacterial properties of Artemisia dracunculus L. leaves were studied using four types of solvents for extraction., i.e. ultrapure water, ethanol, methanol and acetic acid. The values reached for total polyphenols (determined by the Folin Ciocâlteu method) were between 77.28±1.48 mg GAE/g d.w. - 192.14±5.33 mg GAE/g d.w. and 46.45±0.11 mg QE/g d.w. - 126.45±0.32 mg QE/g d.w. Antioxidant activity (DPPH) was recorded via IC₅₀ levels between 14.66±0.3 μg/mL and 20.33±0.2 μg/mL. The phenolic compounds, such as flavonoids, coumarins, phenolic acids, were identified using the HPLC method. We analysed the antibacterial activity of the extracts, and the most resistant bacteria were Escherichia coli 29 and Pseudomonas aeruginosa 323 with MIC levels at ≥ 1000µg/mL. Methanolic extracts were the strongest. Artemisia dracunculus L. leaf extracts contain a significant variety of beneficial active chemical and biological compounds, thus the plant is recommended both for culinary and medicinal purposes.

Gram-positive bacteria Propionibacterium granulosum lives on human skin along with other propionibacteria on the skin, these bacteria are especially important to have healthy skin and occupy some ecological niches. These niches are populated by some pathogenic bacteria. Propionibacterium granulosum bacteria produce some fatty acids that have low molecular weight, bacteriocins and other substances that inhibit some bacteria. The aim of this research is to investigate the microbiological evolution of some essential oils on Propionibacterium granulosum strains. It is observed that the highest values are recorded when 20 µL of essential oil is used.

Urinary tract infection (UTI) is one of the most common pathological conditions. The positive prediction for UTI of clinical symptoms oscillates around 0.5 even lower in the case of urethral syndrome in women. An appreciable number of UTIs evolve asymptomatically, and the child under the age of 2 years the symptoms of UTI are nonspecific. The total number of germs in the urine is determined and expressed in UCF / ml. No colonies appeared after 18-24 hours of incubation, so the negative result was released (under 1000UCF / ml or under 103 CFU / ml).

This paper aims to address the possibility of contamination of the plants used as spices – horseradish (Armoracia rusticana) with microorganisms, but also to investigate their composition from the point of view of volatile compounds by GC-MS methods. Their initial use was probably a flavoring agent, which then demonstrated antimicrobial properties by maintaining fresh foods for longer periods and improving the health of those who regularly consume spices It has been found that horseradish has a low number of bacteria, yeasts and molds of 1-14 CFU / g, in contrast, there are significant amounts of volatile compounds. The most significant values were obtained for isothiocyanates (Isobutyl ITC, sec-butyl ITC, benzyl ITC, 3-butenyl ITC, 3-methylbutyl ITC), which range between 33.1835 g / g and 47.45 g / g (3-hydroxy-4,5-dimethyl-2 (5H) -furanones) with values ranging from 0.2317 g / g to 1.1217 g / g and methoxypyrazines, 5103 g / g and 1,525 g / g (3-isobutyl-2-methoxypyrazine, 3-isopropyl-2methoxypyrazine). All these elements contribute to the formation of the sensory and aromatic characteristics of horseradish, but also have beneficial effects on the human body.