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INVOLVMENT OF YOUNG RESEARCHERS

           Young researchers involved in the research project topics fit neatly into the theme of the grant, so that observations and measured by research grant could be used to prepare the doctoral essays.
            Elisabeta Kocis has the theme of doctoral “Quality wine products and their integration into the European Union”, product quality heavily depends on variety and growing technology.
Savescu Iasmina research has focused doctoral "Ecology of vines and grapes and wine quality'', so its involvement in research grant activities was very high, especially in the early years when the targets coincided perfectly with the grant the thesis.
            Involvement of young scientists in 2007 and 2008 was a notable this proceeding and the number of hours worked and paid that exceeded that of experienced researchers.
            These students PhD helped to make separate determinations operations variant, along with the rest of the team, and interpretation of results. So when this young doctoral grant and have developed skills and abilities of researchers in training.
            In 2009 due to budget reductions in the desire not to jeopardize the conduct of grant and performance indicators would achieve, we reduced the staff costs and mobility while leaving the logistics to form a competitive research base capable access to new funds allocated to research in the future.
            This year we reduced the hours of research paid both to researchers as well as to young graduate students, but were made and many hours of research which could not be paid, they distribute them especially experienced researchers.
            In 2009 Savescu Iasmina and Kocis Elisabeta have successfully completed and public support of doctoral theses, they were embedded and an important part of research projects conducted throughout the grant.

Abstract Kocis Elisabeta
Viticulture represents a technical preoccupation through that are provided products with food value and the positions occupied as importance are determined by its functions too, which were consisting in the measure and the type of the contribution of it to human alimentation and to the obtaining of economic and cultural profit.
Vine products with their totality own features forms a complex of substances with alimentary characteristics absolutely necessary for humans, prepared with great art in the laboratories of vineyards. Because of that viticulture represents a veritable source of food improvement. There exists from the oldest times proves that the viticulture products and wines have an important place in the people alimentation.
Grapes take part from the category of the food products rich in nutritive substances. Grapes are containing at maturation great amounts of sugars (150 – 300 g/l unfermented wine) easy to be assimilate and organic acids (tartaric, malic, citric etc.). From main mineral salts found in grape the most abundant is potassium (the most important element from pulp), calcium, magnesium, phosphorus, iron etc.
Grapes in comparison with other products are alkalifying the blood, intensify the oxidation processes in organism, and stimulate the activity of the stomach, endocrine glands, are increasing the resistance of the body to infections, fortify the nervous system. This fruit influences favourably in case of stress calming the sentiment of fury. They are considering that the persons that are consuming grapes in great amounts are becoming well-disposed, sociable. Ampelotherapy is recommended to the treatment of the diseases of the nervous system, cardio-vascular, liver, kidney, and gall ways and in the case of the metabolic disturbances.
 The Ph.D. thesis is structured in 10 chapters, from that part I – Bibliographic Studycomprises 4 chapters, and the part II – Personal Researches comprises 6 chapters there being added the conclusions. I mention that the work totalise a number of 189 of bibliographic titles.

Abstract Savescu Iasmina
Vine cultivation and the preparation of the wine represent human practices performed since times immemorial, when the climate and the soil conditions for the vine cultivation were the most favourable.
Ecology developed as a self-sufficient science in the year 1866 when the zoologist E. Haeckel used for the first time this denomination in order to define the study of the inter-relations between the live organisms and between these and their life environment.
The ecologic factors have an essential role in the life of the vine, none of them could be replaced by the other. The requirements of the vine related to the ecologic factors vary according to the species, type and vegetation stage. The knowledge of the interaction between the vine and the ecologic factors and the human intervention for the modification or the stimulation of the intensities of the physiological and biochemical processes manifestation leads to the establishment of new balances between them.
The knowledge of the influences of the agro-phyto-technical sub-systems and the economic and social sub-systems leads to the “maximization of the production, of the quality and of the profit, to the minimization of the costs and of the work force, the rational use of the ecologic and economic resources for the preservation of the habitat against pollution.”
The vine, a plant with great ecologic valences, is cultivated on all the continents, in both hemispheres of the earth, between the annual average isotherm of 9 degrees Celsius from the northern hemisphere and the one of 10 degrees Celsius from the southern hemisphere. The cultivation is more developed, with quality products, between the isotherms of 9 and 25 degrees C in both hemispheres, being a profitable culture in the temperate, subtropical and tropical climates . Hence, for the vine, multi-annual plant with mono-culture features, “the ecologic offer” has a great importance in obtaining some quality products.
In viticulture, for obtaining great productions, the use of fertilisers is mandatory especially because the vine is cultivated on fields with reduced fertility. The adoption of a rational system of fertilisation that could lead to a balance between growing and fructification, between quantity and quality, without having effects on the health and the longevity of the logs, needs a proper documentation, and the influence of the ecologic factors needs to be harmonized.