scholarly journals Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 66 ◽  
Author(s):  
Juan Manuel Del Fresno ◽  
Carlos Escott ◽  
Iris Loira ◽  
José Enrique Herbert-Pucheta ◽  
Rémi Schneider ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Yeast Species ◽  
White Wine ◽  
The Other ◽  
High Quality ◽  
White Wines ◽  
Viable Method ◽  
Ageing On Lees ◽  
Saccharomyces Yeasts

Hanseniaspora vineae is an apiculate yeast that plays a significant role at the beginning of fermentation, and it has been studied for its application in the improvement of the aromatic profile of commercial wines. This work evaluates the use of H. vineae in alcoholic fermentation compared to Saccharomyces cerevisiae and in ageing on the lees process (AOL) compared to Saccharomyces and non-Saccharomyces yeasts. The results indicated that there were not significant differences in basic oenological parameters. H. vineae completed the fermentation until 11.9% v/v of ethanol and with a residual sugars content of less than 2 g/L. Different aroma profiles were obtained in the wines, with esters concentration around 90 mg/L in H. vineae wines. Regarding the AOL assay, the hydroalcoholic solutions aged with H. vineae lees showed significantly higher absorbance values at 260 (nucleic acids) and 280 nm (proteins) compared to the other strains. However, non-significant differences were found in the polysaccharide content at the end of the ageing process were found compared to the other yeast species, with the exception of Schizosaccharomyces pombe that released around 23.5 mg/L of polysaccharides in hydroalcoholic solution. The use of H. vineae by the wineries may be a viable method in fermentation and AOL to improve the quality of white wines.

scholarly journals Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 608
Author(s):  
Inma Arenas ◽  
Miguel Ribeiro ◽  
Luís Filipe-Ribeiro ◽  
Rafael Vilamarim ◽  
Elisa Costa ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Protein Stability ◽  
White Wine ◽  
The Other ◽  
White Wines ◽  
Comparative Efficiency ◽  
Fining Agents ◽  
Protein Instability ◽  
Related Proteins ◽  
Protein Stabilisation

In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (−PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition.

scholarly journals Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines

Molecules ◽  
2022 ◽  
Vol 27 (1) ◽  
pp. 326
Author(s):  
Emilio Celotti ◽  
Georgios Lazaridis ◽  
Jakob Figelj ◽  
Yuri Scutaru ◽  
Andrea Natolino
Keyword(s):  
Oxidative Stability ◽  
Oxidation Stability ◽  
White Wine ◽  
Sensorial Analysis ◽  
White Wines ◽  
Technological Interventions ◽  
Prototype Instrument ◽  
Fast Decision ◽  
Effect Of Light

The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines and allow fast decision-making procedures, able to trigger suitable technological interventions. Using a portable prototype instrument for light irradiations at different wavelengths and times was considered and evaluated on sensorial, spectrophotometric, and colorimetric parameters of white wines. The sensorial analysis revealed that white and light blue were the most significant, after only 1 h of irradiation. The experimental results showed that hydrogen peroxide could enhance the effect of light treatment, allowing a contemporary evaluation of the oxidation stability of wine against light and chemical stresses. As expected, a good correlation (R2 > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H2O2 was also studied on the hydrolyzable and condensed tannins’ additions to white wine. The proposed methodology could be used to evaluate the oxidative stability of white wines, but also to evaluate the effect of some oenological adjuvants on wine stability.

The Melancholic Mermaid by K. George

2012 ◽  
Vol 1 (4) ◽  
Author(s):  
Amy Paterson
Keyword(s):  
Fairy Tale ◽  
Great Book ◽  
The Other ◽  
Interdisciplinary Management ◽  
Colour Space ◽  
High Quality ◽  
Male And Female ◽  
Female Protagonists ◽  
The University

George, Kallie. The Melancholic Mermaid. Illus. Abigail Halpin. Vancouver: Simply Read Books, 2010. Print. Upon reading a plot summary of Kallie George’s The Melancholic Mermaid, you might first wonder if you’ve read the book before. Humans befriending mermaids, outsiders uniting, and children learning that their differences make them special are all plots that have been told and retold in a variety of mediums. It will be no surprise to readers that, though Maude the two-tailed mermaid has twice the speed, twice the strength, and twice the grace, these same qualities isolate her from the other mer-children. Similarly, when two-legged Tony’s webbed hands are revealed, an unlikely friendship with Maude is inevitable. However, while the plot and themes rarely venture outside established cliché, there are two aspects of The Melancholic Mermaid that not only make it well worth the read but push it over and above similar fare. Firstly, George’s poetic rhythms perfectly capture the lulling melancholy of the seashore. At times, she dances the line between poetry and prose, evoking the rolling tides of a calm day at the beach. Of particular note is her command of alliteration, which when well-executed, rarely fails to captivate children and draw them into a fairy tale world. Secondly, Abigail Halpin’s illustrations are positively breathtaking. Her use of colour, space, and contrast are all wonderful to behold and do a remarkable job of highlighting the settings and mood of George’s story. While the scenes on land are depicted in vibrant purples and reds, the seashore is dominated by calm and subtle shades of blue and green. If you are the type to choose a book by its cover, The Melancholic Mermaid should most certainly be a popular choice. The high quality of the illustrations make The Melancholic Mermaid a great book for beginning readers to grow into, and it will be ideally suited for children transitioning from picture books into shorter chapter books. While the story features both male and female protagonists, it will most likely hold a broader appeal for girls than for boys. Recommended: 3 out of 4 starsReviewer:  Amy Paterson Amy Paterson is a Public Services Librarian at the University of Alberta’s H. T. Coutts Education Library. She was previously the Editor of the Dalhousie Journal of Interdisciplinary Management and is very happy to be involved in the Deakin Review and the delightful world of children’s literature.

scholarly journals ANTHOCYANINS PROFILES OF SOME AUTOCHTONOUS GRAPEVINE CULTIVARS FOR RED WINES, CULTIVATED AT DRĂGĂȘANI, ROMÂNIA

2020 ◽  
Vol 1 (1) ◽  
pp. 95-102
Author(s):  
Felicia Tutulescu ◽  
Aurel Popa
Keyword(s):  
Raw Materials ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
High Quality ◽  
White Wines ◽  
Red Pigments ◽  
Grapevine Cultivar ◽  
Visual Attraction ◽  
Anthocyanin Pigments

The Dragasani vineyard is one of the most ancient existing in Romania being famous for obtaining red and white wines of the highest quality. The present study has performed during five years (2005-2009), focusing on the anthocyanin profiles of the autochthonous Novac grapevine cultivar, in comparison with Cabernet Sauvignon cultivar which, also provides wines of high quality. The obtained results put into evidence, a special potential and chromatic structure in case of the grapes and wines characteristics for these autochthonous cultivars, which are very closed to those shown by the Cabernet Sauvignon. For all the cultivars studied, the amounts of cationical flavidium within the anthocyanin matter do keep continuously was growing, while acidity decreased and glucides was accumulated. However, at some moment, these synthesis indices of the cromatical structure’s quality begin to decline. Depending of the viticultural year it is the genetical nature of the respective anthocyanin pigments to differentiate through the involvements of each of the 3 categories of pigments (yellow, red or blue). During the wine’s evolution (maturation and aging), due to the modification of its cromatical structure, the ratio between the yellow and red pigments does confer to the wine a colour nuance which continues to increase, significantly improving the wine’s visual attraction. For the autochthonous grapevine cultivars for red wines, their antocyanins potential their respective qualities do enable us to state that on the basis of the quality of the raw materials, wine types of high qualities could be created, being so endowed that they could bear as well an origin denomination.

scholarly journals Sports and Health as Cornerstones of Tourism Development: Case Study of Montenegro

2020 ◽  
Author(s):  
Anđela Jakšić-Stojanović ◽  
Neven Šerić
Keyword(s):  
Natural Resources ◽  
Driving Force ◽  
Tourism Development ◽  
International Market ◽  
The Other ◽  
Special Focus ◽  
Health Tourism ◽  
High Quality

The modern phenomenon of tourism is more focused on specific forms of tourism in which sports and health tourism play a very important role. That fact is not surprising having in mind that they represent interconnected activities that complement each other and give each other completely new dimension. On one side, sports and health represent very important content of tourist offer because of the fact they enable tourists to become active participants in various activities, and on the other side, they represent important driving force for visiting particular destination. The idea of this chapter is to provide a theoretical and practical framework of this issue with a special focus on case study of Montenegro. According to the results of the research that was carried out, the general conclusion is that Montenegro has extremely valuable natural resources and potentials for the development of sports and health tourism, but there are still a lot of challenges that should be faced in the future in order to improve the quality of tourist offer and the level of tourists’ satisfaction as well as to create completely new image of the destination and position it as high-quality sports and health tourist destination on international market.

scholarly journals Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

2020 ◽  
Vol 50 (6) ◽  
Author(s):  
Lorena Quincozes ◽  
Ângela Rossi Marcon ◽  
Fernanda Rodrigues Spinelli ◽  
Marcos Gabbardo ◽  
Daniel Pazzini Eckhardt ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Sugar Content ◽  
Isoamyl Acetate ◽  
Sensory Properties ◽  
Volatile Acidity ◽  
Sensory Analyses ◽  
Quantitative Descriptive ◽  
Ethyl Decanoate ◽  
Saccharomyces Yeasts

ABSTRACT: The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating.

scholarly journals Design and Development of Mini Portable Cooler for Breastmilk Storage

2018 ◽  
Vol 7 (4.35) ◽  
pp. 569
Author(s):  
Norhazwani Abd Malek ◽  
Siti Zulaika Osman ◽  
Nurhusna Mohamad Ehsan ◽  
Nurzanariah Roslan ◽  
Mohd Fakhri Rosli
Keyword(s):  
Breast Milk ◽  
Power Supply ◽  
Minimum Temperature ◽  
The Other ◽  
Peltier Effect ◽  
Design And Development ◽  
High Quality ◽  
Temperature Range ◽  
Expressed Breast Milk

This paper presents the design and development of a mini portable cooler that utilizes the Peltier effect to cool the human expressed breast milk (EBM) within 24 hours at the temperature range between 4°C-15°C to maintain the high quality of the EBM for use at a later date and the health of the baby who consume it. It is developed to overcome the tediousness of using cooler bag/box, which requires ice packs that need repetitive freezing. A few prototypes with different sizes and body materials, namely polystyrene, polypropylene and aluminium, were successfully developed and tested to get the minimum temperature using 5V power supply. In all graphs, the temperature is decreasing with time. The smallest size of the cooled space (18cm of width, 12cm of length and 14cm of height) has the lowest temperature compared to the other sizes for each body material. However, the lowest temperature of all body materials is obtained from aluminium with 11.2°C at 100 minutes. It also reaches below 15°C the fastest which is at 80 minutes compared to the other prototypes that need longer time. All in all, aluminium is the best body material for the mini portable cooler developed in this project.

Data Science and Knowledge Analytic Contexts on IoE Data for E-BI Application Case

2019 ◽  
pp. 100-126
Author(s):  
Nilamadhab Mishra
Keyword(s):  
Large Scale ◽  
Data Science ◽  
Low Cost ◽  
Edge Computing ◽  
The Other ◽  
High Quality ◽  
Main Research ◽  
Cognitive Values ◽  
Research Challenge

The progressive data science and knowledge analytic tasks are gaining popularity across various intellectual applications. The main research challenge is to obtain insight from large-scale IoE data that can be used to produce cognitive actuations for the applications. The time to insight is very slow, quality of insight is poor, and cost of insight is high; on the other hand, the intellectual applications require low cost, high quality, and real-time frameworks and algorithms to massively transform their data into cognitive values. In this chapter, the author would like to discuss the overall data science and knowledge analytic contexts on IoE data that are generated from smart edge computing devices. In an IoE-driven e-BI application, the e-consumers are using the smart edge computing devices from which a huge volume of IoE data are generated, and this creates research challenges to traditional data science and knowledge analytic mechanisms. The consumer-end IoE data are considered the potential sources to massively turn into the e-business goldmines.

Première of films arranged by the Shell International Petroleum Company

1961 ◽  
Vol 16 (1) ◽  
pp. 93-94
Keyword(s):  
Natural Science ◽  
Royal Society ◽  
The Other ◽  
High Quality ◽  
Natural Knowledge ◽  
Royal Dutch Shell ◽  
The One ◽  
Petroleum Company ◽  
Very High

On the afternoon of Friday 22 July, a premiere of films was given at the Royal Festival Hall and was followed by a Reception at Tea when Mr F. J. Stephens acted as host for the Royal Dutch/Shell Group of Companies. The programme was introduced by Sir Cyril Flinshelwood, President of the Royal Society, who said: . ‘In the Charter of the Royal Society the improvement of natural knowledge is coupled with that of the useful arts. Now the tradition fortunately exists in this country of good relations between the great industries on the one hand and the cultivators of natural science on the other: or I would prefer to say the very nebulous line that there is between these two branches of activity is evidence of the fact that this part of the Charter has in fact not been ignored. That the Shell Group of Companies, one of the greatest and most important, has made the extremely generous gesture of preparing the very splendid film that you will presently see in honour of the Tercentenary of the Royal Society proves that the tradition that I have spoken of is alive and vigorous. ‘You will presently agree that the film also demonstrates the very high quality of the Film Unit which the Company has maintained for, I understand, something over a quarter of a century.

Seed quality as cause for differences in longevity behaviour after seed pretreatment in wheat (Triticum aestivumL.)

1994 ◽  
Vol 4 (3) ◽  
pp. 323-328 ◽  
Author(s):  
P. Hofmann ◽  
A. M. Steiner
Keyword(s):  
Seed Quality ◽  
Germination Rate ◽  
The Other ◽  
High Quality ◽  
Viability Loss ◽  
Seed Deterioration ◽  
Seed Pretreatment ◽  
Subsequent Storage ◽  
Wheat Seeds

AbstractHydration-dehydration seed pretreatments are well-known to improve germination rate, germination and vigour. However, contradictory results have been reported concerning the effect of a pretreatment on longevity. The present paper shows that the effect of a seed pretreatment on longevity is largely dependent on the quality of the seed at the time of pretreatment. Pretreating wheat seeds of high quality increased the rate of viability loss during subsequent storage. On the other hand, pretreating wheat seeds of relatively low quality decreased the rate of seed deterioration during subsequent storage. In the light of these findings, hitherto contradictory results in the literature could be explained.

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