Application of <i>Saccharomyces cerevisiae</i> in the Biosorption of Co(II), Zn(II) and Cu(II) Ions from Aqueous Media by Evgenia Savastru, Dumitru Bulgariu, Cătălin-Ioan Zamfir, Laura Bulgariu

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STUDIES ON SOME STILL WINES OBTAINED BY THE BLANC DE NOIRS METHOD by Dragoș Florin GROSARU, Camelia Elena LUCHIAN, Elena Cristina SCUTARASU, Lucia Cintia COLIBABA, Cătălin Ioan ZAMFIR, Valeriu V. COTEA

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Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines by Elena Cristina Scutarașu, Iulian Valentin Teliban, Cătălin Ioan Zamfir, Camelia Elena Luchian, Lucia Cintia Colibaba, Marius Niculaua, Valeriu V. Cotea

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THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES by Maria Iulia CERBU, Valeriu V. COTEA, Cătălin-Ioan ZAMFIR, Marius NICULAUA, Ioana CĂLIN, Andreea POPÎRDĂ, Cintia Lucia COLIBABA, Ștefan TUDOSE SANDU-VILLE

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Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines by Valeriu V. Cotea, Mihai Cristian Focea, Camelia Elena Luchian, Lucia Cintia Colibaba, Elena Cristina Scutarașu, Niculaua Marius, Cătălin Ioan Zamfir, Andreea Popîrdă

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