South Gaulish terra sigillata in the forum of Aeminium (Coimbra, Portugal): a decisive component of the dating process

The Augustan forum of Aeminium (Coimbra, Portugal) underwent a significant enlargement in the middle of the 1st century AD. The extension was built over a monumental cryptoporticus located on steep terrain. Archaeological campaigns carried out at this site more or less continuously since the 1990s have identified the construction levels associated to this extension. This text presents the collection of red gloss pottery (terra sigillata) from South Gaul gathered in these stratigraphic contexts. The study of them, together with other chronological indicators, has enabled the second stage of construction of the forum of Aeminium to be dated to the mid 1st century AD.O fórum augustano de Aeminium (Coimbra, Portugal) terá sido significativamente ampliado em meados do século I d.C. Esse acrescento desenvolveu-se sobre um monumental criptopórtico que se instalou em terreno declivoso. As campanhas arqueológicas efectuadas neste local, de forma mais ou menos continuada desde a década de 90 do séc. XX, permitiram identificar os níveis de construção associados a esta ampliação. Neste texto, apresenta-se a colecção de terra sigillata sudgálica recolhida nesses contextos estratigráficos. O seu estudo, articulado com outros indicadores cronológicos, permite fixar o segundo momento de edificação do fórum de Aeminium em meados da primeira centúria da nossa era.info:eu-repo/semantics/publishedVersio

Degradation of oligomeric procyanidins and anthocyanins in a Tinta Roriz red wine during maturation

A young red Tinta Roriz wine was stored for three months at different temperatures (12, 22, 32, 42 degrees C) under anaerobic conditions and after adjusting the SO2 to 0, 50, 100 mg/l. Changes in wine phenolic composition, especially the procyanidins and anthocyanins were measured using HPLC reverse phase. Dimeric (B1, B2, B3, B4), galloylated dimeric (B1-3-O-gallate, B2-3O-gallate, B2-3'-O-gallate) and trimeric procyanidins (C1, T2) were quantified during the maturation of the red wine, and their losses were found to be logarithmic with time. Temperature exerts a marked influence on the progressive degradation of procyanidins, while the presence of SO, slows down the degradation. Comparing their activation energies the dimer procyanidins B1, B2 and B3 appear to be more stable to degradation while trimer T2 and B2-3-O-gallate are most reactive. Concerning the anthocyanins, the acylated monoglucosides degrade faster than the other monoglucosides and the p-coumaric acid acylated pigments disappear faster than the acetic acid acylated pigments

Influence of Fining and Tartaric Stabilisation Procedures on White Wine Mannoprotein Content

Limpidity is a major quality attribute in white wine appreciation. After alcoholic fermentation and ageing,white wines are normally subjected to protein and tartaric stabilisation, followed by filtration. The impactof bentonite and gelatine fining and cold static tartaric stabilisation on the mannoprotein content of twowhite wines was studied. All treatments promoted a decrease in the content of mannoproteins. Bentonitefining largely affected the mannoproteins with the highest molecular weight, as did cold static tartaricstabilisation and gelatine fining

Effect of commercial mannoproteins on wine colour and tannins stability

Available at ScienceDirectCommercial oenological products containing mannoproteins have the purpose of preventing tartrate salts precipitation or achieving wines with a better mouth-feeling. The evaluation of the influence of three commercial mannoproteins on colour and tannin stability of three different red wines (two from Touriga Nacional and one from Alfrocheiro and Aragonês varieties) was studied. The evolution of colour through time was similar for all modalities, resulting in an increase of polymeric pigments and colour hue and a decrease of other parameters, suggesting that there was no influence of commercial mannoproteins on colour stability. The tannin profile evolution showed a possible stabilizing effect of one of the commercial products for tannins with an mDP between 8 and 14. It is possible that the commercial mannoproteins used in this work have some influence on the tannin aggregation evolution, contributing to the delay of tannin polymerisation in red wines

Assessment of physical vulnerability of buildings and analysis of landslide risk at the municipal scale: application to the Loures municipality, Portugal

This study offers a semi-quantitative assessment of the physical vulnerability of buildings to landslides in a Portuguese municipality (Loures), as well as the quantitative landslide risk analysis computed as the product of the landslide hazard by the vulnerability and the economic value of the buildings. The hazard was assessed by combining the spatiotemporal probability and the frequency–magnitude relationship of the landslides. The physical vulnerability assessment was based on an inquiry of a pool of European landslide experts and a sub-pool of landslide experts who know the study area, and the answers’ variability was assessed with standard deviation. The average vulnerability of the basic geographic entities was compared by changing the map unit and applying the vulnerability to all the buildings of a test site, the inventory of which was listed on the field. The economic value was calculated using an adaptation of the Portuguese Tax Services approach, and the risk was computed for different landslide magnitudes and different spatiotemporal probabilities. As a rule, the vulnerability values given by the sub-pool of experts who know the study area are higher than those given by the European experts, namely for the high-magnitude landslides. The obtained vulnerabilities vary from 0.2 to 1 as a function of the structural building types and the landslide magnitude, and are maximal for 10 and 20m landslide depths. However, the highest risk was found for the landslides that are 3m deep, because these landslides combine a relatively high frequency in the Loures municipality with a substantial potential damage.info:eu-repo/semantics/publishedVersio

Influence of different adhesive systems on the pull-out bond strength of glass fiber posts

This in vitro study evaluated the tensile bond strength of glass fiber posts (Reforpost - Angelus-Brazil) cemented to root dentin with a resin cement (RelyX ARC - 3M/ESPE) associated with two different adhesive systems (Adper Single Bond - 3M/ESPE and Adper Scotchbond Multi Purpose (MP) Plus - 3M/ESPE), using the pull-out test. Twenty single-rooted human teeth with standardized root canals were randomly assigned to 2 groups (n=10): G1- etching with 37% phosphoric acid gel (3M/ESPE) + Adper Single Bond + #1 post (Reforpost - Angelus) + four #1 accessory posts (Reforpin - Angelus) + resin cement; G2- etching with 37% phosphoric acid gel + Adper Scotchbond MP Plus + #1 post + four #1 accessory posts + resin cement. The specimens were stored in distilled water at 37°C for 7 days and submitted to the pull-out test in a universal testing machine (EMIC) at a crosshead speed of 0.5 mm/min. The mean values of bond strength (kgf) and standard deviation were: G1- 29.163 ± 7.123; G2- 37.752 ±13.054. Statistical analysis (Student's t-test; a=0.05 showed no statistically significant difference (

Use of oak and cherry wood chips during alcoholic fermentation and the maturation process of Rosé wines: impact of phenolic composition and sensory profile

There is a lack of knowledge about the use of di erent wood species on rosé wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on rosé wine characteristics. Therefore, phenolic composition and sensory characteristics were monitored during the rosé wines’ production. The use of wood chips during alcoholic fermentation induced a significant increase of phenolic content in rosé musts. During rosé wine maturation, the wood chip contact induced significantly higher values of colored anthocyanins, color intensity, and polymeric pigments, and significantly lower values of color hue in the corresponding rosé wines. In terms of sensory profile, a tendency for lower scores of “overall appreciation” were attributed to control rosé wine, while significantly higher scores for “color intensity” descriptor were attributed to all rosé wines matured in contact with wood chips. For the majority of phenolic parameters and individual phenolic compounds quantified, a clear and specific influence of the use of oak and cherry wood chips was not detected, except for (+)-catechin, where the rosé wines produced in contact with cherry chips showed the highest values. This study provides relevant information for winemakers about the impact of the use of wood chips on rosé wine qualityinfo:eu-repo/semantics/publishedVersio

Anthocyanin profile of elderberry juice: A natural-based bioactive colouring ingredient with potential food application

Elderberry (Sambucus nigra L.) is a widely disseminated plant that produces bright black berries containing high quantities of anthocyanins, acknowledged for their bioactivity and dye capacity. Besides other applications, anthocyanins might be employed as natural colouring agents to reduce/eliminate the use of artificial dyes, while providing positive e ects on consumers’ health. Herein, the anthocyanins profile of elderberry juice was characterised by HPLC-DAD-ESI/MSn. In addition, its antioxidant capacity and cytotoxicity were also evaluated. As a proof-of-concept of its colouring capacity, elderberry juice was added (di erent percentages) to a highly appreciated and consumed pastry product (croissant) and compared with a commercial dye (black carrot). In general, the nutritional properties of control and coloured croissants were similar, despite some individual di erences in sugars and fatty acids. In turn, the appearance obtained with elderberry juice incorporation might be considered innovative, besides partially maintaining the anthocyanins content of fresh juice and showing considerable antioxidant activity.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programmer PT2020 for financial support to CIMO (UID/AGR/00690/2019), Sandrina A. Heleno, João C.M. Barreira, Ricardo C. Calhelha and L. Barros contracts; to the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289: DeCodE and project Mobilizador ValorNatural®; and FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E.info:eu-repo/semantics/publishedVersio

Blends of wood chips from oak and cherry: impact on the general phenolic parameters and sensory profile of a white wine during the aging process

Today, there is a restricted knowledge about the potential impact of the use of different wood chip species on the white wine aging process. This lack of knowledge is even greater when wood species are used in blends of different species. Thus, the aim was to carry out a comparative analysis of the impact of different blends of wood chip species, involving oak and cherry wood, on different phenolic and color parameters, browning potential index and sensory profile of a white wine during the aging process. During the aging time studied, the use of wood chips induced an increase of wine phenolic content and color intensity, particularly in wines aged in contact with cherry wood chips alone or in blends with oak wood chips. A similar tendency was also detected for browning potential index. Regarding the sensorial results, the use of different wood chip species has an impact on the increase of "woody aroma" for the wines aged with oak wood chip species and also an increase of "body" and "astringency" descriptors for the wines aged with oak chips alone or blended with cherry chips. This work advances our understanding of the impact of different wood chip species separately or by the use of blends on white wine quality