scholarly journals Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 635 ◽  
Author(s):  
Juan del Fresno ◽  
Antonio Morata ◽  
Carlos Escott ◽  
Iris Loira ◽  
Rafael Cuerda ◽  
...  
Keyword(s):  
Production Costs ◽  
Sensory Level ◽  
Color Intensity ◽  
Total Polyphenol ◽  
Volatile Acidity ◽  
Total Anthocyanins ◽  
High Production ◽  
A New Technique ◽  
Ageing On Lees

Ageing on Lees (AOL) is a technique to improve the aromatic and gustatory complexity of wine, mainly by improving its body and reducing its astringency. However, the autolytic process is slow, resulting in high production costs. This work evaluated the effect of adding sonicated lees and combining it with oak chips, as a new technique to accelerate the AOL process and improve the aromatic quality of aged red wine. Cell disruption due to sonication was verified by optical microscopy. Volatile acidity, total polyphenol index, color intensity, tonality, dissolved oxygen, anthocyanins, and fermentative volatiles were monitored throughout the ageing of the wines. Sensory analysis was performed at the end of the ageing process. Polysaccharides released from the cell walls and the oxygen consumption, was quantified using a hydroalcoholic solution. The results indicated a 20% increase of the polysaccharide content and suggested an increase in the antioxidant capacity of the lees. No significant changes were observed in the fermentative volatile compounds and the total polyphenol index (TPI), except for those wines in contact with wood. The sonication of lees had some protective effect on the total anthocyanins content, however, color intensity was significantly lower in the sonicated treatments. The sonication of the lees did not cause any defect at the sensory level. Therefore, sonication could allow a reduction in the SO2 addition to wine, as well as a shortening of the ageing times.

scholarly journals Nanofiltration process as non-thermal alternative to thermovinification in Pinot noir winemaking

OENO One ◽  
2020 ◽  
Vol 54 (1) ◽  
pp. 37-47 ◽  
Author(s):  
Claudia Nioi ◽  
Maria Tiziana Lisanti ◽  
Soizic Lacampagne ◽  
Pascal Noilet ◽  
Martine Mietton Peuchot ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Red Wine ◽  
Degree Of Polymerization ◽  
Grape Pomace ◽  
Pinot Noir ◽  
Color Intensity ◽  
Total Polyphenol ◽  
Total Anthocyanins ◽  
Polyphenol Extraction ◽  
Phenolic Extraction

This study aimed to evaluate the potential of membrane technology to improve polyphenol extraction during red wine alcoholic fermentation of the Pinot noir grape variety. The effect of adding permeate obtained from saignée nanofiltration onto grape pomace during alcoholic fermentation on wine phenolic extraction was investigated. The process consisted in the addition of nanofiltration permeate (NF) from saignée onto grape pomace in three different steps during alcoholic fermentation, corresponding to volumic mass of 1.060, 1.030 and 1.000 g.cm-3 (treatments called NF1060, NF1030 and NF1000, respectively). This innovative extraction strategy was compared with the extraction by thermovinification (TV), a conventional method used to increase anthocyanin extraction in red winemaking. All trials were performed at microvinification scale (30 kg of grapes, in duplicate). Total polyphenol index, color intensity and total anthocyanins were measured during fermentation. In the finished wines, after malolactic fermentation, tannins, HCl index, gelatin index and dialysis index were determined and a sensory evaluation was made by an expert panel. The results show that nanofiltration treatments were able to extract the same amount of total polyphenols and reach the same color intensity as thermovinification. A higher extraction of anthocyanins (around 25 %) was obtained using NF1030 and NF1000, and a higher content of tannins was found in NF wine than TV wine, with a higher degree of polymerization in NF1060 and NF1030. The perceived astringency reflected the gelatin index values, with NF1030 wine the least astringent. The wine tasters agreed on a higher sensory appreciation for NF wines, especially NF1030. The results obtained in this study are a good incentive to promote research on nanofiltration processes as a non-thermal alternative to modulating polyphenol extraction during red wine fermentation.

scholarly journals Modeling Phenols, Anthocyanins and Color Intensity of Wine Using Pre-Harvest Sentinel-2 Images

2021 ◽  
Vol 13 (23) ◽  
pp. 4951
Author(s):  
Sandra N. Fredes ◽  
Luis Á. Ruiz ◽  
Jorge A. Recio
Keyword(s):  
Cabernet Sauvignon ◽  
Spectral Indices ◽  
Color Intensity ◽  
Wine Quality ◽  
Wine Production ◽  
Total Anthocyanins ◽  
Productive Factor ◽  
Wine Color ◽  
Sentinel 2

The inclusion of technological innovation and the development of remote sensing tools in wine production are an efficient and productive factor that supports the production and improves the quality of the wine produced. In this study we explored models based on Sentinel-2 image bands and spectral indices to estimate key wine quality variables, such as phenols (TP), anthocyanins (TA) and color intensity (CI), providing different sensory characteristics of wine. Two Cabernet Sauvignon wine harvest seasons were studied, 2017 and 2018, and models with coefficients of determination (R2) higher than 60% were obtained for color intensity and total anthocyanins during the first season, both in a period very close to harvest during the first days of April, so the high periodicity of Sentinel 2 becomes strategic. In addition, homogeneous sectors can be identified in the plots for selective harvesting and thus the winery space can be programmed appropriately. These results suggest further work on the number of samples in order to transform it into a useful tool with the potential to define a differentiated harvest and estimate the accumulation of phenolic compounds and the intensity of wine color, key elements in the final quality of the wine.

Development and Application of Bamboo Activated Carbons and their Potency as Adsorbent Material for Adsorbed Natural Gas (ANG); An Overview

2016 ◽  
Vol 705 ◽  
pp. 126-130 ◽  
Author(s):  
Dewa Ngakan Ketut Putra Negara ◽  
Tjokorda Gde Tirta Nindhia ◽  
I Wayan Surata ◽  
Made Sucipta
Keyword(s):  
Activated Carbon ◽  
Natural Gas ◽  
Activated Carbons ◽  
Raw Materials ◽  
Chemical Activation ◽  
Industrial Sector ◽  
Production Costs ◽  
Adsorbed Natural Gas ◽  
High Production

Currently, the use of activated carbon (AC) increased significantly for the industrial sector, health, environment and agriculture. However, the commercial price of activated carbon is relatively expensive, especially for micro industries mainly due to high production costs. Additionally, it comes from non-renewable sources with limited availability. This prompted the researchers to study the production of AC from inexpensive precursors and renewable; one of which is made from bamboo. AC production can be done through a pyrolysis process followed by physical or chemical activation. Differences in raw materials and activation methods used can affect the characteristics and quality of activated carbon produced. This paper reviews the development and application of bamboo activated carbons in the life sectors and their potency for use as an adsorbent material for the absorbed natural gas (ANG).

scholarly journals Assessment of color adsorption by yeast using Grape Skin Agar and impact on red wine color

OENO One ◽  
2015 ◽  
Vol 49 (3) ◽  
pp. 195 ◽  
Author(s):  
Andrea Caridi ◽  
Rossana Sidari ◽  
Lucia Kraková ◽  
Tomáš Kuchta ◽  
Domenico Pangallo
Keyword(s):  
Laboratory Scale ◽  
Red Wines ◽  
Color Intensity ◽  
Grape Skin ◽  
Total Polyphenol ◽  
Wine Strain ◽  
Petri Plate ◽  
Chromatic Properties ◽  
Wine Color

<p style="text-align: justify;"><strong>Aim</strong>: Evaluating <em>Saccharomyces cerevisiae</em> strains for their color adsorption aptitude by using <em>Grape Skin Agar</em> in order to protect the phenolic compounds responsible for the color of red wines; proposing a suitable and innovative medium to be included among the tests currently used for wine strain selection.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The strains were identified by fluorescence-Internal transcribed spacer (f-ITS) PCR and PCR-Restriction fragment length polymorphism (RFLP), confirmed by sequencing of ITS fragment, and tested for the parameter “aptitude to adsorb polyphenolic compounds” on the innovative chromogenic medium <em>Grape Skin Agar</em>. Laboratory-scale fermentations were carried out in must with and without SO<sub>2</sub>. The SO<sub>2</sub> determined a decrease in tint, color intensity, and total polyphenol content. The strains M2V CHU7 and M2F CHU9 produced wines with the lowest color intensity, with and without SO<sub>2</sub>, respectively. By contrast, the strains M2F VUP4 and M2V CHU1, with and without SO<sub>2</sub>, respectively, produced wines with the highest color intensity, and therefore, they could improve the production of red wines.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The study highlights great variability and significant differences among strains in regard to their aptitude to modulate wine color. <em>Grape Skin Agar </em>should be a useful medium to be included in the selection tests currently performed for <em>S. cerevisiae</em> strains.</p><strong>Significance and impact of the study</strong>: Our study confirms that yeast strains can modulate the chromatic properties of red wines according to their aptitude to adsorb polyphenols, as tested on <em>Grape Skin Agar</em>. Combining colored polyphenolic compound adsorption assay on Petri plate and laboratory-scale fermentation trials provides an effective way to test yeasts for their capability to improve the chromatic quality of the wines.

scholarly journals About solvents used in the preparation of oils for cosmetic products complying with the Cosmos standard

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 16
Author(s):  
Patrick Carré
Keyword(s):  
Neutral Lipids ◽  
Physical Refining ◽  
Polar Lipids ◽  
Production Costs ◽  
Lipid Phase ◽  
Production Methods ◽  
Mcpd Esters ◽  
High Production ◽  
Mechanical Extraction

Solvents have a bad reputation in the cosmetics world, at least as regards the production of specialty vegetable oils used in this market. In order to do without these solvents, the cosmetics industry tends to use only mechanically produced oils. However, there is a range of seeds for which mechanical extraction is not satisfactory. This is the case with rare, expensive, and oil-poor seeds for which pressing does not give good yields, and results in high production costs. These are also hard seeds that cannot be pressed without causing the presses to become intensely hot, and this affects the quality of the oils. In recent years, our laboratory has worked on the development of extraction techniques with ethanol and the EcoXtract® solvent (2-methyloxolane) in order to provide professionals with production methods compatible with the COSMOS standard. Ethanol is not a good solvent for oils, especially in the presence of water and at low temperature. This drawback can be turned into an advantage to recover the oil (without distillation of the solvent) by cold decantation. The extraction is carried out on the hot components, and the oil is recovered by cooling the saturated miscella for the precipitation of the lipid phase. This process makes it possible to limit the energy consumption necessary for the recovery of the oil and the regeneration of the solvent. The great advantage for oils intended for the cosmetic market is that ethanol has a better solvent power for polar lipids compared to hexane and mechanical extraction. It is possible to split the lipid extract into neutral lipids and polar lipids by adjusting the precipitation temperature or by partial distillation. At the refining step, it is also possible to deacidify and remove contaminants from crude oil by liquid-liquid extraction with ethanol. We have recently obtained interesting results by reducing the phthalate concentration of walnut oils by 90%. The use of ethanol for oil neutralization is a process which generates less loss of neutral oil than the alkaline neutralization of a mixture with high acidity, and this is less harmful than physical refining during the production of 3-MCPD esters, esters of glycidol, and trans fatty acids. EcoXtract® is a solvent derived from the chemistry of pentoses in biomass. This solvent has very good oil solvation capacities and less biological toxicity than hexane. Its production has an acceptable carbon footprint and good sustainability characteristics. It is recognised by Ecocert as suitable for producing COSMOS ingredients. Compared to ethanol, its use requires fewer preparation steps (ethanol requires rigorous drying before extraction) and it requires less circulating solvent per kilo of oil extracted. The solvent removal from the meal requires less energy and allows the use of direct steam to aid in the removal of the solvent since the miscibility of water in this solvent is limited to 4.5 g/100g.

scholarly journals Nutrition and Quality in Ornamental Plants

2015 ◽  
Vol 21 (2) ◽  
pp. 139 ◽  
Author(s):  
Antonio Eduardo Furtini Neto ◽  
Karina Volpi Furtini Boldrin ◽  
Neil S. Mattson
Keyword(s):  
Mineral Nutrition ◽  
Proper Time ◽  
Ornamental Plants ◽  
Production Costs ◽  
Organic Fertilizers ◽  
Nutritional Knowledge ◽  
Environmental Aspects ◽  
High Production ◽  
Ornamental Species

<p>The visual quality of ornamental plants is necessarily linked to an adequate balance of nutrients. Plant height, shape and coloration are qualitative aspects of ornamental species, directly influenced by mineral nutrition, among other environmental aspects. The nutritional requirements of ornamental species are not yet well established, often resulting in inefficient use of chemical and organic fertilizers, without respecting the needs of each species as well as the proper time for application. This leads to the low quality of the final product, as well as high production costs, which justifies the importance of a nutritional knowledge of the species. In addition to plant nutrients, some elements not considered essential, such as silicon, may provide improvements in the quality of certain species, including ornamental plants. In this sense, this paper aims to compile information on the use of nutrients for ornamental species in order to contribute to the knowledge of the principal aspects of plant quality as relates to mineral nutrition.</p>

AN ECONOMICAL STUDY TO MEASUREMENT OF MARKETING EFFICIENCY IN CALF FATTENING FIELDS IN NINEVEH GOVERNORATE(2018)

2020 ◽  
Vol 51 (4) ◽  
Author(s):  
Abdullah & Al-Taye
Keyword(s):  
Commodity Prices ◽  
Red Meat ◽  
Production Costs ◽  
Meat Production ◽  
Marketing Efficiency ◽  
Basic Source ◽  
Essential Nutrient ◽  
High Production ◽  
Marketing Costs ◽  
Marketing Margins

This study was aimed at assessing marketing efficiency in the main sites of meat production of calf fattening fields in the private sector due to the importance of meat, especially red meat, which has essential nutrient for human body growth and high commodity prices depending on the measurement indicators used to suit the nature of the research conducted in calves fattening production fields in Gogjali region- Nineveh  (2018). The basic source data of the study is obtained from sources on the ongoing ground- marketing questionnaire of three levels, the producer, the wholesaler, the retailer and two fields groups of caste random sample. The first group included (100) fields with imported calves class. The second included (51) fields with local calves class. Whereas, according to the production and marketing costs indicator, the average of marketing efficiency (ME1 ) of marketed meat in both groups of claves fattening fields amounted (92.47, 93.39%) respectively for a kilogram which is a sign of high production costs and, according to the marketing margins indicator, the average of marketing efficiency (ME2 ) of marketed meat in both groups of claves fattening fields amounted (86.89,79.13 %) for per kg which is a sign of high marketing margins. Thus the study concluded a high value of marketing efficiency using the first scale with the fattening period time for both groups while marketing efficiency by using the second scale was characterized by the gradual decline in the imported fattening fields and a gradual rise in the local fattening fields.  The study recommends supporting production inputs (fodder, treatment), unifying markets and limiting the    importation of red meat importation  in order to obtain a good production and currency policy by which the production costs could be reduced to the minimum .

scholarly journals Physico-chemical aspects of grape juices produced in the region of Campanha Gaucha, RS, Brazil (Southern Brazil)

2019 ◽  
Vol 12 ◽  
pp. 01018
Author(s):  
V.B. Costa ◽  
S.B. de Andrade ◽  
P.L.P.K. Lemos ◽  
A. Bender ◽  
C. Goulart ◽  
...  
Keyword(s):  
Grape Juice ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Southern Brazil ◽  
Color Intensity ◽  
Volatile Acidity ◽  
Physico Chemical ◽  
Increasing Demand ◽  
Solids Content ◽  
Grape Juices

The Campanha Gaucha region, southern Brazil, has received significant investments in Viticulture during the last decades, especially for the production of quality wines. However, implementing the production of American and hybrid grapes in this region constitutes and opportunity to supply the increasing demand of the grape juice market in Brazil. Juices of two varieties, “Bordô” and “Concord”, from two locations, Dom Pedrito and Santana do Livramento, were analysed in terms of the following physico-chemical aspects: total city, volatile acidity, density, pH, soluble solids content, color intensity, and hue. “Bordô” juices presented higher total acidity and did not differ in relation to location. Higher volatile acidity was found in “Concord” juice from Santana do Livramento. Higher pH was found in the variety “Concord” and in the location Dom Pedrito. For this same location, the “Concord” grape juices showed higher soluble solids values. Color intensity was higher in Santana do Livramento. Color hue was higher in Dom Pedrito. Both variety and location impacted significantly on physico-chemical aspects of grape juices, although all the grapes were produced within the Campanha Gaucha region.

scholarly journals Economic and Sustainability of Biodiesel Production—A Systematic Literature Review

2021 ◽  
Vol 3 (1) ◽  
pp. 19-36
Author(s):  
Tamás Mizik ◽  
Gábor Gyarmati
Keyword(s):  
Literature Review ◽  
Systematic Literature Review ◽  
Volatile Fatty Acids ◽  
First Generation ◽  
Production Costs ◽  
Raw Material ◽  
Biodiesel Production ◽  
Important Research Topic ◽  
The Social ◽  
High Production

As Earth’s fossil energy resources are limited, there is a growing need for renewable resources such as biodiesel. That is the reason why the social, economic and environmental impacts of biofuels became an important research topic in the last decade. Depleted stocks of crude oil and the significant level of environmental pollution encourage researchers and professionals to seek and find solutions. The study aims to analyze the economic and sustainability issues of biodiesel production by a systematic literature review. During this process, 53 relevant studies were analyzed out of 13,069 identified articles. Every study agrees that there are several concerns about the first-generation technology; however, further generations cannot be price-competitive at this moment due to the immature technology and high production costs. However, there are promising alternatives, such as wastewater-based microalgae with up to 70% oil content, fat, oils and grease (FOG), when production cost is below 799 USD/gallon, and municipal solid waste-volatile fatty acids technology, where the raw material is free. Proper management of the co-products (mainly glycerol) is essential, especially at the currently low petroleum prices (0.29 USD/L), which can only be handled by the biorefineries. Sustainability is sometimes translated as cost efficiency, but the complex interpretation is becoming more common. Common elements of sustainability are environmental and social, as well as economic, issues.

scholarly journals Volatile, Sensory and Functional Properties of HydroSOS Pistachios

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 158 ◽  
Author(s):  
Luis Noguera-Artiaga ◽  
Paola Sánchez-Bravo ◽  
David Pérez-López ◽  
Antoni Szumny ◽  
Ángel Calin-Sánchez ◽  
...  
Keyword(s):  
Functional Properties ◽  
Sensory Properties ◽  
Morphological Properties ◽  
World Population ◽  
Stem Water Potential ◽  
Regulated Deficit Irrigation ◽  
Total Polyphenol ◽  
Highest Weight ◽  
Stem Water

Climate change, the increase in world population, and the intensification of urban and industrial activities, will cause a shortage of water for agriculture. This situation requires conscientious studies to manage water deficits without affecting the quality of the crops. In this study, regulated deficit irrigation (RDI) strategies and three rootstocks (P. atlantica, P. integerrima, and P. terebinthus) were applied to pistachio cultivation to study the quality of fruits obtained based on the morphological, functional, aroma, and their sensory properties. The results obtained demonstrated that RDI T1 (during phenological phase II of cultivation the stem water potential was maintained around −1.5 MPa) led to pistachios with same morphological properties, total polyphenol content, antioxidant activity, volatile composition, sensory properties, better profile of fatty acids, and being the favorite ones for international consumers, as compared to pistachios obtained under full irrigation treatments. On the other hand, when P. integerrima was used, pistachios obtained had the highest weight, the lowest content of sucrose and the best functional properties.

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