scholarly journals Study of Oenological Fermentation: Which Strategy and Which Tools?

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 155
Author(s):  
Jean-Roch Mouret ◽  
Evelyne Aguera ◽  
Marc Perez ◽  
Vincent Farines ◽  
Jean-Marie Sablayrolles
Keyword(s):  
Control Strategies ◽  
Sugar Content ◽  
Integrated Approach ◽  
Wine Quality ◽  
Isothermal Temperature ◽  
Limiting Nutrients ◽  
Fermentation Control ◽  
High Sugar Content ◽  
Legal Constraints ◽  
Very High

Wine fermentation is a specific and complex research subject and its control is essential to ensure full process completion while improving wine quality. It displays several specificities, in particular, (i) musts with a very high sugar content, low pH, and some limiting nutrients, as well as a great variability in must composition according to the year, grape variety, and so on; (ii) atypical fermentation conditions with non-isothermal temperature profiles, a quasi-anaerobiosis and legal constraints with a limited and predefined list of authorized operations. New challenges have emerged, related to the increasing diversity of commercially available yeast strains; the fluctuating composition of musts, particularly owing to climate change; and sustainability, which has become a key issue. This paper synthesizes approaches implemented to address all these issues. It details the example of our laboratory that, for many years, has been developing an integrated approach to study yeast diversity, understand their metabolism, and develop new fermentation control strategies. This approach requires the development of specific fermentation devices to study yeast metabolism in a controlled environment that mimics practical conditions and to develop original fermentation control strategies. All these tools are described here, together with their role in the overall scientific strategy and complementary approaches in the literature.

Effect of Extraction Solvent on Tannin-Formaldehyde Adhesives for Plywood Production

2018 ◽  
Vol 1 (2) ◽  
pp. 120-126 ◽  
Author(s):  
N.S.A. Derkyi
Keyword(s):  
Aqueous Ethanol ◽  
Sugar Content ◽  
Extraction Process ◽  
Poor Quality ◽  
Pine Bark ◽  
Formaldehyde Resin ◽  
Extraction Solvent ◽  
High Sugar Content ◽  
Very High

Pine bark is a good source of natural polyphenolic compounds for wood adhesives. The objective of this study was to obtainthe most suitable solvent for extracting pine tannins in the preparation of tannin-formaldehyde plywood adhesives. Aqueousacetone, aqueous ethanol, aqueous NaOH and water as solvents were used to obtain crude tannins from pine bark. Thetannin content, sugar content and Stiasny number of the extracts were determined. Using the extracts from the solventextractions, synthesis of tannin-formaldehyde resin was carried out. Plywood panels were made using the synthesized resinsand the quality of the resins in plywood application determined. The quality of tannin-formaldehyde resins produced from thetannins were generally in close agreement with the chemical characteristics of the extracts obtained from the various solventextractions. The aqueous NaOH extraction although gave very high tannin yield (16.1%), its associated high sugar content(33.8%) and very low Stiasny number (49) resulted in poor quality resin. Similarly, although aqueous extraction gave a veryhigh Stiasny number (91), its low tannin yield (8.7%) might not be of commercial interest. The extraction process that gave ahigh tannin yield (12.9%) and a very good Stiasny number (81.5) with a corresponding good quality resin (shear strength =1.9 MPa, 22% delamination) was found for 60% aqueous ethanol extraction.

scholarly journals Optimal Control Applied to Oenological Management of Red Wine Fermentative Macerations

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 94
Author(s):  
Ricardo Luna ◽  
Bruno M. Lima ◽  
José Cuevas-Valenzuela ◽  
Julio E. Normey-Rico ◽  
José R. Pérez-Correa
Keyword(s):  
Optimal Control ◽  
Control Strategies ◽  
Sugar Content ◽  
Nitrogen Addition ◽  
Small Error ◽  
Process Efficiency ◽  
Wine Quality ◽  
Wine Production ◽  
Knee Point ◽  
Specific Sugar

The management of wineries for industrial red winemaking is limited by the capacity and availability of fermentation tanks over the harvest season. The winemakers aim to optimize the wine quality, the fermentative maceration length, and the fermentation tank’s productive cycle simultaneously. Maceration in varietal wine production is carried out until a specific sugar content (digging-out point) is attained, finishing before alcoholic fermentation. Winemakers have found that by trial and error handling of the digging-out point, they can improve the winery capacity and production cost. In this work, we develop an optimal control problem for managing the digging-out point considering two objectives associated with process efficiency and costs. A good compromise between these objectives was found by applying multi-criteria decision-making (MCDM) techniques and the knee point. Two control strategies were compared: free nutrition and traditional nutrition. TOPSIS and LINMAP algorithms were used to choose the most suitable strategy that coincided with the knee point. The preferred option was nitrogen addition only at the beginning of fermentation (6.6–10.6 g/hL of DAP) and a high fermentation temperature (30 °C), yielding the desired digging-out point with a small error (6–9 g/L).

Harvest Field Sizing as a Technique to Remove Undersize French Prunes

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 452a-452
Author(s):  
Richard Buchner ◽  
Seeley Mudd ◽  
Bruce Carroll ◽  
Mark Gilles
Keyword(s):  
Sugar Content ◽  
Economic Value ◽  
Market Value ◽  
Dry Weight ◽  
Soluble Solids ◽  
Field Size ◽  
Test Machine ◽  
Test Field ◽  
Marginal Value ◽  
High Sugar Content

Overall profitability is a major goal in successful prune production and a major component in any prune management system. Large prune crops in 1996 and 1997 have stimulated considerable interest in undersize fruit. Undersize prunes currently have marginal value and may represent a net loss because of costs to haul, dry, and to market order payments on low value prunes. One technique to control delivery size is to field size at harvest. Field sizing involves installing size-sorting devices on harvesters, which allow small prunes to fall out while valuable fruit is collected. Field sizing is considered a “risky” strategy because of the potential to remove prunes with economic value. During the 1997 harvest, 21 infield harvest sizing evaluations were made in prune orchards throughout Tehama county. The first evaluation occurred on 12 Aug. 1997, at the start of prune harvest. The final evaluation was done on 5 Sept. 1997, at the tail end of harvest. The objective was to sample throughout the harvest period to test field sizing under various sugar, size, and fruit pressure scenarios. The test machine was 1-inch bar sizer. Of the 21 sample dates, undersize fruit was clearly not marketable in 20 of the 21 samples. Discarded fruit averaged 133 dry count per pound. Only one sample out of 21 may have had market value at 86 dry count per pound. Although small in size, these prunes had very high sugar content contributing to their dry weight. In this evaluation, a 1-inch bar sizer did a good job of separating fruit with and without market value under the 1997 price schedule. As harvest date becomes later and soluble solids increase, the chances of sorting out marketable prunes also increases.

scholarly journals The “Zero Miles Product” Concept Applied to Biofuel Production: A Case Study

Energies ◽  
2021 ◽  
Vol 14 (3) ◽  
pp. 565
Author(s):  
Nikolaj Kaae Kirk ◽  
Clara Navarrete ◽  
Jakob Ellegaard Juhl ◽  
José Luis Martínez ◽  
Alessandra Procentese
Keyword(s):  
Sugar Content ◽  
Point Of View ◽  
Biofuel Production ◽  
Transport Costs ◽  
Economic Point ◽  
Product Concept ◽  
Energy Demands ◽  
Production Platform ◽  
High Sugar Content

To make biofuel production feasible from an economic point of view, several studies have investigated the main associated bottlenecks of the whole production process through approaches such as the “cradle to grave” approach or the Life Cycle Assessment (LCA) analysis, being the main constrains the feedstock collection and transport. Whilst several feedstocks are interesting because of their high sugar content, very few of them are available all year around and moreover do not require high transportation’ costs. This work aims to investigate if the “zero miles” concept could bring advantages to biofuel production by decreasing all the associated transport costs on a locally established production platform. In particular, a specific case study applied to the Technical University of Denmark (DTU) campus is used as example to investigate the advantages and feasibility of using the spent coffee grounds generated at the main cafeteria for the production of bioethanol on site, which can be subsequently used to (partially) cover the campus’ energy demands.

Seven-year trends in the availability, sugar content and serve size of single-serve non-alcoholic beverages in New Zealand: 2013–2019

2020 ◽  
pp. 1-13
Author(s):  
Teresa Gontijo de Castro ◽  
Helen Eyles ◽  
Cliona Ni Mhurchu ◽  
Leanne Young ◽  
Sally Mackay
Keyword(s):  
New Zealand ◽  
Sugar Content ◽  
Food Composition ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Slight Reduction ◽  
Cross Sectional ◽  
Sweetened Beverages ◽  
Sugary Drinks ◽  
High Sugar Content

Abstract Objective: To assess trends in relative availability, sugar content and serve size of ready-to-drink non-alcoholic beverages available for sale in supermarkets from 2013 to 2019. Design: Repeat cross-sectional surveys. Data on single-serve beverages to be consumed in one sitting were obtained from an updated brand-specific food composition database. Trends in beverages availability and proportions with serve size ≤ 250 ml were assessed by χ2 tests. Sugar content trends were examined using linear regressions. The proportion of beverages exceeding the sugar threshold of the United Kingdom Soft Drinks Industry Levy (SDIL) was assessed. Setting: New Zealand. Results: From 2013 to 2019, there was (i) an increase in the availability of sugar-free/low-sugar beverages (n 25 (8·4 %) to n 75 (19·1 %); P < 0·001) and craft sugar-sweetened soft drinks (n 11 (3·7 %) to n 36 (9·2 %); P < 0·001), and a decrease in availability of fruit/vegetable juices/drinks (n 94 (31·8 %) to n 75 (19·4 %); P < 0·001); (ii) small decreases in sugar content (mean g/100 ml) of sugar-sweetened soft drinks (3·03; 95 % CI 3·77, 2·29); fruit/vegetable juices/drinks (1·08; 95 % CI 2·14, 0·01) and energy drinks (0·98; 95 % CI 1·63, 0·32) and (iii) slight reduction in the proportion of beverages with serve size ≤ 250 ml (21·6 to 18·9 %; P < 0·001). In 2019, most beverages were sugar-sweetened or had naturally occurring sugars (79·1 %) and serve size > 250 ml (81·1 %) and most sugar-sweetened beverages exceeded the SDIL lower benchmark (72·9 %). Conclusions: Most single-serve beverages available for sale in 2019 were sugary drinks with high sugar content and large serve sizes; therefore, changes made across the years were not meaningful for population’s health.

Feasibility of utilizing sweet potato solids in extrusion cooking / Extrusión de pulpa de batata

1997 ◽  
Vol 3 (3) ◽  
pp. 171-174 ◽  
Author(s):  
H.M. Khalil ◽  
B.R. Henry
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Sugar Content ◽  
Expansion Ratio ◽  
Fractional Factorial ◽  
Snack Food ◽  
Screw Speed ◽  
High Sugar Content ◽  
Feed Moisture ◽  
Best Parameter

A fractional factorial design of four variables at two levels each was employed to assess the feasi bility and best parameter for extruding sweet potato solids (SPS) using a single screw extruder. It was determined that a high expansion ratio is a desired quality factor for this type of snack food, due to its contribution to textural perception. Preliminary trials on extrusion of sweet potato solids as the sole component in the feed resulted in brittle, dense, and burnt extrudate. The high sugar content (65% total sugar) of the sweet potato solids was cited as the cause of these attrib utes, consequently it was necessary to incorporate wheat flour into the feed to provide a starch matrix for expansion and to reduce sugar concentration. The controlled parameters were screw speed, barrel temperature, feed moisture content, and SPS level in the feed. Among all possible combinations of controlled parameters, the highest expansion ratio was obtained at a screw speed of 220 rpm, temperature profile of 110, 105, 115 and 105 °C, 13% feed moisture content, 50% sweet potato solids, and 0.5% leavening agent.

The importance of landscape in wine quality perception: An integrated approach using choice-based conjoint analysis and combination-based permutation tests

2010 ◽  
Vol 21 (7) ◽  
pp. 827-836 ◽  
Author(s):  
Tiziano Tempesta ◽  
Rosa Arboretti Giancristofaro ◽  
Livio Corain ◽  
Luigi Salmaso ◽  
Diego Tomasi ◽  
...  
Keyword(s):  
Conjoint Analysis ◽  
Permutation Tests ◽  
Integrated Approach ◽  
Wine Quality ◽  
Quality Perception

SIMULATION OF INTEGRATED CONTROL STRATEGIES FOR OROBANCHE SPP. BASED ON A LIFE CYCLE MODEL

2001 ◽  
Vol 37 (1) ◽  
pp. 37-51 ◽  
Author(s):  
E. KEBREAB ◽  
A. J. MURDOCH
Keyword(s):  
Seed Bank ◽  
Control Strategies ◽  
Soil Seed Bank ◽  
Integrated Control ◽  
Integrated Approach ◽  
Cultural Control ◽  
Computer Simulation Model ◽  
Weed Species ◽  
Hand Weeding ◽  
High Level

A computer simulation model was developed to investigate strategies for control of the parasitic weed species of Orobanche. The model makes use of data from published literature and predicts infestation levels in a dynamic and deterministic way. It is predicted that sustainable control of the parasite can only be achieved by reducing the soil seed bank to levels of 1000–2000 seeds m−2 and maintaining it at that level in subsequent years. When cultural control methods such as hand weeding, trap/catch cropping, delayed planting, resistant cultivars and solarization were considered individually, a relatively high level of effectiveness was required to contain the soil seed bank. An integrated approach with a selection of appropriate cultural methods is therefore recommended for further testing and validation in the field. The simulations demonstrate the importance of preventing new seeds entering the soil seed bank and that although reducing the soil seed bank may not increase yield for the first few years, it will ultimately increase production.

Productivity of binary herbage based on non-traditional forage crops in the Upper Volga region

2021 ◽  
Author(s):  
N. V. Shmeleva ◽  
Keyword(s):  
Species Composition ◽  
Sugar Content ◽  
Field Studies ◽  
Volga Region ◽  
Forage Crops ◽  
High Sugar ◽  
Upper Volga ◽  
High Sugar Content ◽  
The Upper Volga Region

The article presents the results of field studies aimed at expanding the species composition of herbs and the search for adaptive cereals with a high sugar content in the Upper Volga region in 2015-2020.

scholarly journals Effects of sudden melon intake on ruminal parameters of non-adapted sheep

2016 ◽  
Vol 36 (5) ◽  
pp. 378-382 ◽  
Author(s):  
Francisco L.C. Oliveira ◽  
Raimundo A. Barrêto Júnior ◽  
Antonio H.H. Minervino ◽  
Marcondes Dias Tavares ◽  
Rodolfo Gurgel Vale ◽  
...  
Keyword(s):  
Volatile Fatty Acid ◽  
Dry Matter ◽  
Sugar Content ◽  
The Other ◽  
Ruminal Fluid ◽  
Ruminal Acidosis ◽  
Rumen Ph ◽  
Lactic Acid Content ◽  
High Sugar Content ◽  
High Lactate

Abstract: This study evaluated the effects of varying amounts of melon with high sugar content offered to sheep without prior melon experience and that were not adapted to consuming it. We used 12 eight-month-old, rumen-cannulated crossbred sheep weighing 25 kg each. The animals received a base diet of roughage, and then half were randomly selected to have 25% of their diet replaced with melon (G25%) and the other half had 75% of their diet replaced with melon (75%). Ruminal fluid was collected before administration of melon and at 0, 3, 6, 12, 18, and 24 h after the administration of the fruit. Sheep from the G25% group presented volatile fatty acid ruminal acidosis (sub-acute) between 3 and 6 h after consumption. This acidosis was characterized by a rumen pH slightly lower than 5.6, increased discrete L-lactic acid content, and increased redox potential (RP) and methylene blue redox (MBR) time of the ruminal fluid. The G75% group presented lactic ruminal acidosis at T6h, characterized by a rumen pH lower than 5.0, high lactate-L content, increased RP and MBR time, and increased ruminal fluid osmolarity. Therefore, offering large amounts of melon (75% of dry matter (DM)) is not recommended but 25% of DM of this fruit can be used safely.

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