5 research outputs found
The influence of stems and oak chips on the fermentation and color stabilization during maturation of red wines produced by cv. Shesh i Zi
No full textIn Albania the autochthonous cv. ‘Shesh i Zi’ it is well known for red wine production. During the wine production, the main problem with this variety is the collapse of its color after alcoholic fermentation. The purpose of this study is to assess the impact of oak chips and stems during alcoholic fermentation. In this study, were used 100 kg grapes of cv. ‘Shesh i Zi’ from Tirana area. For the production of wines were used three different vinification schemes (classic, oak chips and stems). The wines were analyzed by spectrophotometric methods such total tannins, total anthocyanins, color parameters. The obtained results were statistically analyzed with Statistix 9 software. Wines produced in the presence of stems and oak chips increase the formation of bonds between tannins and anthocyanins preserving the color of the wines
Application of Bioprotection in Winemaking%253A Reducing Sulfite Use with non-Saccharomyces Yeasts
No full textIn the traditional winemaking practices, the sulfur dioxide (SO2) has been used for its antimicrobial and antioxidant properties. However, in recent decades, increasing consumer demand for healthier, low-intervention, and additive-free wines has promoted researchers and producers to explore natural alternatives. Among these, non-Saccharomyces yeasts have been proposed as a sustainable substitute of SO2, addressing both%253A health and consumer concerns. This method consists of the early inoculation of must or grapes with selected yeast strains, such as Metschnikowia pulcherrima, which produces antimicrobial metabolites to protect the wine and enrich wine aromatic complexity. This study aimed to evaluate the effectiveness of a selected M. pulcherrima strain as a bio protection agent in wine production. Controlled fermentations were conducted in triplicate, comparing conventional sulfiting with bio protected must. The kinetic and microbial populations were monitored during the fermentation process, and the respective wines were analyzed for key quality parameters. The results demonstrated that M. pulcherrima effectively limited undesirable microflora and improved fermentation kinetic without compromising wine quality. These findings support the potential of Bioprotectionas a promising strategy for reducing SO2 in winemaking. This approach, previously unexplored in the Albanian wine industry, offers a pathway for producing organic, natural and sustainable wines, using native cultivars, while contributing to preservation of local biodiversity
Evaluation of the Chemical and Nutritional Composition of Legumes and Their Contribution to Diets
No full textLegumes constitute a food group with significant nutritional and economic value worldwide. A large portion of the world%20s population depends on them as an important and affordable source of protein. Given this importance, the objective of this study was to evaluate the chemical and nutritional properties of legumes. Eight species commonly consumed in the Albanian diet were analyzed%253A beans, lentils, chickpeas, soybeans, faba beans, green beans, peas, and okra. The moisture, fat, protein, selected vitamins, and polyphenol contents were determined in the collected samples. The results revealed that dried legumes exhibited higher nutritional values for most parameters compared to fresh ones (peas, okra, and green beans). The vitamin content was satisfactory, especially for vitamins B1, B2, and E. In conclusion, the findings highlight the importance of including legumes in a balanced diet as valuable nutritional sources and underscore the need to promote their consumption in the context of sustainable nutrition
Fasting and Its Impact on Microbiota, Metabolism, and Well-Being%253A A Physiological and Nutritional Approach
No full textThe modern lifestyle, characterized by uncontrolled eating, fast rhythm and lack of regular periods of metabolic rest, has significantly influenced the increase in chronic morbidity and the destabilization of the intestinal microbiota. Together with environmental pollution and constant stress, these factors have contributed to the deterioration of the population%20s health, prompting the search for natural and effective alternatives for rehabilitation. Fasting, known for centuries as a spiritual and physiological practice, has gained increasing interest in recent decades as a possible strategy for metabolic regeneration, increasing insulin sensitivity, stimulating autophagy and significantly improving the intestinal microbiota. Numerous studies at the global level in animal and human models clearly demonstrate the potential of fasting for cell regeneration, reducing inflammation and increasing the body%20s protective capacities. The aim of this study is to investigate the impact of fasting on the remodeling of thegut microbiota and the improvement of metabolic and mental functions. Special attention is givento the distinction between the microbiota inherited at birth and the one gradually shaped throughout life by nutrition and lifestyle. The analysis is structured around a theoretical framework developed step bystep, unraveling the biological mechanisms triggered during fasting and their effects onthegut microbiota. A multidisciplinary perspective is adopted, incorporating insights on autophagy, stem cells, ketone body production, and refeeding phases in relation to the intestinal flora. Complementary laboratory data are included, primarily from the scientific literature, alongsideselected original food analyses. These are not only for their nutritional value alone, but tobetterunderstand how specific foods promote or hinder the growth of beneficial gut microbe. Fasting, through temporary suspension of food intake, activatesmetabolic pathways that support the regeneration of the gut microbiota and enhance insulinsensitivity. Reduced oxidative stress, increased mental clarity, and a more stable microbial composition were observed. Fasting represents a natural and controlled mechanism for rebalancing the body–microbiota relationship, offering significant benefits for metabolism, cognition, and long-termwell-being.When applied carefully and adapted to individual needs, it can serve as a powerful preventive and supportive health strategy
The Effectiveness of the Concentration of Fhytohormones in the Micro Propagation of CAB6P (Prunus Cerasus)
No full textThis study was carried out to determine the most appropriate culture and plant growth regulators for micro propagation of CAB6P at AUT in the Department of Horticulture & Landscape Architecture. In the scope to evaluate the most efficient and effective protocol for the micro-propagation of the CAB 6P are analyzed four variants of rooting media with auxin additions naphtha acetic acid ANA, benzyl amine Purina BAP, Indol butyric acid IBA and gibberellins GA3 and without any change in the amount of vitamins in Murashige and Skoog: (i) Macro elements ½ MS, MS microelements, 0.1 mg l-1 ANA; (ii) Micro elements ½ MS, Macro elements MS, 0.1 mg l-1 ANA; (iii) Macro elements MS, microelements ½ MS, 2 mg l-1 ANA, iv) Macro Elements MS, Micro Element ½ MS, BAP 0.3 mg l-1, IBA 0.1 mg l-1, GA3 6.7 mg l-1Explants of species prunus cerasus L showed better results during inoculation and organogenesis in rooting media i, where rooting index was very high (90%), while in rooting media ii (75%).In rooting medium iii, high concentrations of ANA auxin induce the formation of callus at the end of the stomach in the plantlets of CAB 6P. Variance Analysis (ANOVA), using JMP software during the rooting phase of explants in four types of media rooting, confirms some changes in terms of rooting index in each media
