scholarly journals Progressive Freeze-concentration of ‘Kyoho’ Grape (Vitis Labruscana Bailey) Juice and Its Application to Wine Making

2020 ◽  
Vol 21 (4) ◽  
pp. 171-177
Author(s):  
Osato MIYAWAKI ◽  
Chiaki OMOTE ◽  
Takashi KOYANAGI ◽  
Tetsuya SASAKI ◽  
Harumi TAKE ◽  
...  
Keyword(s):  
Wine Making ◽  
Freeze Concentration ◽  
Vitis Labruscana

Progressive Freeze-concentration of ‘Ruby Roman’ Grape (Vitis Labruscana Bailey) Juice and its Application to Wine Production

2021 ◽  
Vol 68 (4) ◽  
pp. 159-165
Author(s):  
Osato Miyawaki ◽  
Chiaki Omote ◽  
Takashi Koyanagi ◽  
Tetsuya Sasaki ◽  
Harumi Take ◽  
...  
Keyword(s):  
Wine Production ◽  
Freeze Concentration ◽  
Vitis Labruscana

“DON VALLEY” WINE-MAKING CLUSTER AS AN ENOGASTROTOURISM DEVELOPMENT SITE: SOCIO-CULTURAL COMPONENT

2020 ◽  
Author(s):  
Е.V. Pokazannik ◽  
Keyword(s):  
Project Management ◽  
Geographic Location ◽  
Tourist Destination ◽  
Wine Making ◽  
Rostov Region ◽  
Regional Cluster ◽  
Educational Programmes ◽  
Development Site ◽  
Cultural Component

“Don Valley” is more than a historic or geographic location, - it is an official name of a wine-making area, proposed by Rostov Region administration for consolidation of local wine-makers under the single mega-brand. Specialized regional cluster “Don Valley” is “an association of leading scientific, educational, industrial, engineering and innovative organizations and enterprises of the Rostov region, operating in the following areas: wine-making, manufacturing of components for wineries, scientific-research and educational programmes, development of retail infrastructure, promotion of wine-tasting and gastronomic tourism, and viniculture”3. The creators of the cluster official web-site declare “Made on the Don” brand communication as their primary goal, along with promotion of wine in the region. The article reviews the specifics of Don region from a standpoint of its attractiveness as a tourist destination. The mandatory components are named that together with the enogastronomic sphere can contribute to the growth of demand for tourist routes of various content and duration. The key role of cultural and historic component in successful promotion of the Don winemaking in the tourism market is emphasized. It is noted that enogastrotourism can be developed successfully in Don region through socio-cultural project management based on the thorough analysis of specifics of the region as a whole and its individual components affecting the marketing and advertising solutions.

SEPARATION OF POLLUTANTS FROM WATER USING THE FREEZE - CONCENTRATION PROCESS

2011 ◽  
Vol 10 (7) ◽  
pp. 955-958 ◽  
Author(s):  
Shunitz Tanaka ◽  
Yingjie Dai ◽  
Ying Zhang ◽  
Baiyin Liu ◽  
Masahiro Teduka ◽  
...  
Keyword(s):  
Concentration Process ◽  
Freeze Concentration

scholarly journals Freeze concentration of dilute aqueous solution

1968 ◽  
Vol 17 (3) ◽  
pp. 354-355 ◽  
Author(s):  
Atsushi MIZUIKE ◽  
Shigeki KANO
Keyword(s):  
Aqueous Solution ◽  
Freeze Concentration ◽  
Dilute Aqueous Solution

scholarly journals Strengthening Efforts to Protect and Safeguard the Industrial Cultural Heritage in Montilla-Moriles (PDO). Characterisation of Historic Wineries

2021 ◽  
Vol 13 (11) ◽  
pp. 5791
Author(s):  
Antonia Merino-Aranda ◽  
Isabel Luisa Castillejo-González ◽  
Almudena Velo-Gala ◽  
Francisco de Paula Montes-Tubío ◽  
Francisco-Javier Mesas-Carrascosa ◽  
...  
Keyword(s):  
Cultural Heritage ◽  
Agricultural Landscape ◽  
Wine Industry ◽  
Sustainable Urban Development ◽  
Human Society ◽  
The Sustainable Development ◽  
Industrial Heritage ◽  
Wine Making ◽  
Protected Designation Of Origin ◽  
Development Goals

Industrial heritage is linked to the cultural processes that human society sets through the traces from the past. The conservation and dissemination of this industrial–cultural heritage are crucial for sustainable urban development, and positively influences the transition to resilient and sustainable cities. The wine industry around Montilla has suffered as a result of a sharp reduction of the vineyard area in the last 25 years. Wineries, as one of the historic typologies of wine-making facilities in the Montilla-Moriles Protected Designation of Origin (PDO), as well as their materials and construction techniques, are a reference in the agricultural landscape of Montilla. Many historic wineries are the result of the abandonment and cessation of the wine industry. These buildings are linked to the agrarian activity in this area, mostly wine-making, although in some cases, they coexist with similar production processes, such as milling the fruit of the olive grove. This research characterises and analyses four historic wineries in the Montilla-Moriles PDO, which represent an example of architecture in the wine-making transformation during the 19th–20th centuries. This manuscript contributes to the attainment of some objectives set in one of the Sustainable Development Goals (SDGs), protecting and disseminating the industrial cultural heritage in Montilla-Moriles.

scholarly journals Advances in Cryochemistry: Mechanisms, Reactions and Applications

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 750
Author(s):  
Lu-Yan An ◽  
Zhen Dai ◽  
Bin Di ◽  
Li-Li Xu
Keyword(s):  
Low Temperature ◽  
Chemical Reactions ◽  
Common Sense ◽  
Reaction Rate ◽  
Concentration Effect ◽  
Biological Products ◽  
Freeze Concentration ◽  
New Strategy ◽  
The 1960S

It is counterintuitive that chemical reactions can be accelerated by freezing, but this amazing phenomenon was discovered as early as the 1960s. In frozen systems, the increase in reaction rate is caused by various mechanisms and the freeze concentration effect is the main reason for the observed acceleration. Some accelerated reactions have great application value in the chemistry synthesis and environmental fields; at the same time, certain reactions accelerated at low temperature during the storage of food, medicine, and biological products should cause concern. The study of reactions accelerated by freezing will overturn common sense and provide a new strategy for researchers in the chemistry field. In this review, we mainly introduce various mechanisms for accelerating reactions induced by freezing and summarize a variety of accelerated cryochemical reactions and their applications.

scholarly journals Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 69
Author(s):  
Alberto Martínez ◽  
Rocío Velázquez ◽  
Emiliano Zamora ◽  
María L. Franco ◽  
Camille Garzo ◽  
...  
Keyword(s):  
Ethyl Esters ◽  
Sparkling Wine ◽  
Torulaspora Delbrueckii ◽  
Organoleptic Quality ◽  
Wine Making ◽  
Low Co2 ◽  
Sweet Wines ◽  
Positive Correlations ◽  
Better Than

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.

scholarly journals Bacchus among the Blackshirts: Wine Making, Consumerism and Identity in Fascist Italy, 1919–1937

2020 ◽  
Vol 29 (4) ◽  
pp. 394-415
Author(s):  
Brian J Griffith
Keyword(s):  
Public Relations ◽  
First World War ◽  
Upper Class ◽  
General Category ◽  
World War ◽  
Wine Making ◽  
Wine Consumption ◽  
The First World War ◽  
Family Friendly ◽  
First World

This article explores the way in which wine came to be viewed as a quintessentially ‘Italian’ beverage among Italy's middle- and upper-class households during fascism's twenty years in power. Due to significant increases in wine consumption among the labouring classes during the years immediately following the First World War, wine, as a general category of beverage, had become closely associated within the minds of many bourgeois and wealthy consumers with the country's popular taverns and saloons, alcoholism and physical and moral ‘degeneration.’ In response, fascist Italy's typical wine growers, merchants and industrialists worked feverishly to rehabilitate the beverage's downtrodden reputation via a series of wide-ranging public relations and collective marketing campaigns during the 1920s and 1930s. By promoting the beverage's hygienic and alimentary qualities, as well as systematically intertwining the moderate consumption of the peninsula's standardised wines with the dictatorship's nationalisation and popular mobilisation programmes, this article will show, the Industrial Wine Lobby successfully re-established ‘wine's honour’ and, simultaneously, recontextualised the country's typical wines as Italy's wholesome, family-friendly, ‘national beverage’.

Sign in / Sign up

Export Citation Format

Share Document