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Knowing the physico-chemical composition of the wine allows it to be authenticated and to detect the frauds that can be encountered in marketed wines. The physico-chemical analysis of wine is the basis for controlling and observing the technological flow of wine production. It is also necessary to evaluate the organoleptic characteristics of wine as there is a close link between the sensory characteristics and the chemical composition of the final product. The raw material and the harvest year significantly influence the final composition of the wine. The temperature and precipitations of the raw material harvest year significantly influence the chemical composition of the wine. Tartaric acid varies between 2.51 ± 0.05 and 2.82 ± 0.04 for red Merlot dry wines. The mean values for malic acid are between 1.01 ± 0.04 and 1.57 ± 0.03. The average citric acid values range from 0.19 ± 0.01 to 0.24 ± 0.01 for red Merlot dry wines. These values correspond to the average values reported by other authors in the literature. The purpose of this study was to characterize the content of tartaric, malic, citric and lactic acid in dry red Merlot wine, as well as sensory and physico-chemical properties according to the year of production. [ABSTRACT FROM AUTHOR]

Buffalo milk due to its high fat content from the energy point of view is more valuable compared to cow's milk. The percentage of fat varies depending on the stage of lactation, season, individual, health, animal age and diet. The study of the chemical composition and the antioxidant capacity of buffalo milk is required for both scientific and technological considerations, given the importance of this type of milk in the consumer's diet. The purpose of this study was to evaluate the antioxidant capacity and the physico-chemical composition of buffalo milk by lactation. Buffalo milk can have different qualities, so the quality of buffalo milk is also determined by its content in its components (protein, fat, lactose, vitamins, fatty acids, water content, antioxidant capacity). The physicochemical parameters and antioxidant capacity were influenced by lactation, presenting the highest values in lactations III and IV. During lactation I, parameters such as fat, protein and lactose showed a content of 7.88, 4.35 and 4.71%, respectively. Furthermore, in lactation IV, fat, protein and lactose had increased, showing the content of these parameters as follows 9.53, 4.68 and 4.77%. Antioxidant capacity of buffalo milk showed the highest numbers in lactation III (360.1) and IV, 358.9 µg/ml. From all of the analyzed parameters, only total dry substance content presented the most increased values 18.9% in lactation I. [ABSTRACT FROM AUTHOR]

Donkey milk is used as an alternative source in the diet of young children and newborns due to the similar composition to breast milk. The donkey milk is considered to be a functional food by the chemical composition it presents, thus being beneficial in the nutrition of people suffering from food allergies. The chemical composition and antioxidant capacity of the donkey milk are significantly influenced by lactation and also by the lactation period. Donkey milk has a low fat content compared to other species and high lactose content. These parameters are influenced by the variables such as: lactation, animal age, and feeding. The purpose of this study was to determine the effect of lactation on the antioxidant capacity and physicochemical compounds in the donkey milk. [ABSTRACT FROM AUTHOR]