Entre América y España: Hermeneútica y Analogía

Reseña del libro: Gordo Piñar, Gemma. Entre América y España: Hermeneútica y Analogía. México D.F.: Analogía filosófica, 201

Study of the Acidification of Sherry Musts With Gypsum and Tartaric Acid

Must acidification is a necessary operation in hot regions due to the low natural acid content of the grapes grown there. Tartaric acid is what is most usually used for this purpose. Using gypsum (CaSO 4 • 2H20 ) allows the amount of tartaric acid needed to reach a given pH to be reduced. This paper is a study of the acidification of musts produced in Sherry area (Southern Spain) to a pH of 3.25 with tartaric acid alone and tartaric acid acting together with 2 g/L of gypsum. Using gypsum causes a reduction in must pH of approximately 0.2 units and allows the tartaric acid dosage to be cut down by 1.5 to 2.5 g/L. The concentration of sulfates in the fermented wine lies below 2.5 g/L (the maximum authorized by the European Community), and the calcium concentration is 130 mg/L. Both levels are compatible with a correct winemaking. The acid buffering power of the wine and the alkalinity of the ash are reduced by the use of gypsum, which makes later acidification easier. Other wine component levels are not affected

Utility of agroclimatic stations to characterize microclimate and climate change in the sherry area over the last 20 years

In this work we analyze climatic data of temperatures, rainfall, winds and bioclimatic indexes for the last 20 years obtained from 8 agroclimatic stations distributed in the cultivation areas of the Sherry. The effects of climate change have been confirmed and maximum temperatures show a clear tendency to increase, which could lead to a considerable increase in maximum temperatures in the coming years. It has been observed that the average maximum temperatures during the summer in Jerez exceed 32 ºC, while in El Puerto and Sanlúcar they are appreciably cooler and are in the order of 30.5 ºC. It has also been verified a reduction of rainfall by almost 100 L/m2 in recent years, and verifying that rainfall has a certain cyclical character. It has been tested that predominant winds in Jerez are from the east, in Sanlúcar they are from the west and El Puerto has an intermediate wind regime. Significant differences have been observed between climatic stations located at short distances, showing the convenience of having agroclimatic stations in the most important vineyard areas and in the most suitable areas of the winery districts of the cities to adequately characterize their microclimate in relation to the wine industry

Acidification of musts in warm regions with tartaric acid and calcium sulfate at industrial scale

Acidification of musts is necessary in warm areas where high temperatures during ripening accelerate breathing combustion of tartaric acid and, in particular, malic acid in the berries. L(+) tartaric acid, L(-) or D,L malic acid and lactic acids are the only chemical acidifiers authorized by the OIV and European Community regulations. The use of calcium sulfate (gypsum: CaSO4·2H2O) is also authorized in the European Community as a complementary acidifier in generous and generous liquor wines from Spain (a practice known as plastering), provided that the residual sulfate content in the wine does not exceed 2.5 g/L expressed as potassium sulfate. However, this practice is not yet approved by OIV. To predict the effect on pH of different acidifiers, several chemical modeling approaches have been described in the literature, in particular a simplified model where the acidity of wine is considered to be due to a monoprotic acid. The aim of this work is to verify this model at pilot and industrial scale in the acidification of musts with tartaric and calcium sulfate, added either individually and in combination, using doses up to 3 g/L and to study the modifications that these practices produce on the compositions of the resulting wines. This work supplies useful information to study this practice in OIV in order to consider its approval

UCO.MIPSIM: pipelined computer simulator for teaching purposes

Since pipelining is a very important implementation technique for processors, students in Computer Science need to achieve a good understanding of it. UCO.MIPSIM simulator has been developed to support teaching such concepts. This paper introduces the basics of pipelining and describes UCO.MIPSIM, its main components and its functions. The learning effectiveness of the simulator has been tested by means of the comparison with two learning tools, the traditional paper and pencil and another pipelined computer simulator. In this way, a tool evaluation methodology is also introduce

Diatomite releases silica during spirit filtration

The purpose of this study was to ascertain whether diatomite is an inert filter aid during spirit filtration. Surely, any compound with a negative effect on the spirit composition or the consumer’s health could be dissolved. In this study different diatomites were treated with 36% vol. ethanol/water mixtures and the amounts and structures of the extracted compounds were determined. Furthermore, Brandy de Jerez was diatomite- and membrane-filtered at different temperatures and the silicon content was analysed. It was found that up to 0.36% by weight of diatomite dissolved in the aqueous ethanol and amorphous silica, in the form of hollow spherical microparticles, was the most abundant component. Silicon concentrations in Brandy de Jerez increased by up to 163.0% after contact with diatomite and these changes were more marked for calcined diatomite. In contrast, reductions of more than 30% in silicon concentrations were achieved after membrane filtration at low temperatures

Formation of siliceous sediments in brandy after diatomite filtration

Brandy is quite a stable spirit but sometimes light sediment appears. This sediment was separated and analysed by IR and SEM-EDX. It was revealed that the sediment is composed mostly of silica and residual organic matter. Silica was present as an amorphous phase and as microparticles. In an attempt to reproduce the formation of the sediment, a diatomite extract was prepared with an ethanol/water mixture (36% vol.) and a calcined diatomite similar to that used in brandy filtration. This extract was added to unfiltered brandy in different amounts. After 1 month, the Si concentration decreased in all samples and sediments with similar compositions and features to those found in the unstable brandy appeared. The amounts of sediment obtained were directly related to the decrease in Si concentration in solution. Consequently, it can be concluded that siliceous sediment in brandy originates from Si released during diatomite filtration

Aprendiendo a comunicar el vino: Un proyecto integral de Enología y Comunicación

La comunicación es cada vez más una destreza y competencia profesional para cualquier especialista y más aún si su actividad tiene relación directa con los consumidores y los públicos. Por eso, el proyecto plantea la necesidad de dotar de competencias comunicativas a los estudiantes de Enología, como un currículum transversal de su formación científica. A pesar de la importancia de la comunicación en todas las actividades que se desarrollan en ámbito público, la titulación de Enología no tiene suficientemente recogida en el plan de estudios la formación específica en comunicación ni las habilidades necesarias para el logro de la comunicación del vino. Este proyecto de innovación docente se ha orientado para alcanzar la excelencia profesional al completar la formación técnica con las competencias comunicativas de los alumnos. En primer lugar se organizó un ciclo de seminarios impartidos por profesionales de la comunicación y profesores para ilustrar diferentes facetas de la comunicación, incluyendo un media training. A continuación se propuso a los alumnos elaborar un plan de acciones de comunicación sobre un vino para terminar con la grabación de un spot publicitario para la presentación del vino. Como resultado, un grupo de alumnos junto a un profesor desarrollaron el proyecto de elaboración de un vino, de carácter universitario y como práctica profesional, para comercializar entre los públicos académicos pero con el objetivo final de convertirse en un regalo institucional de la Universidad de Cádiz (UCA). Se busca dar continuidad a la experiencia con dos nuevos proyectos, el primero para la elaboración de un vino como producto final, y el segundo sobre la comunicación de la experiencia a través de un audiovisual publicitario de los estudios de Enología y de la UCA. Como resultado de la experiencia de innovación docente, se ha podido comprobar las carencias de los alumnos en el ámbito de la comunicación, como herramienta profesional de excelencia, y la mejora significativa que supone el conocimiento de sus técnicas no sólo en su desarrollo profesional sino también en el personal

Una experiencia integral de enseñanza-aprendizaje de la comunicación del vino en la Universidad de Cádiz

La comunicación es una competencia especialmente importante en la elaboración y comercialización del vino, y así ha sido reconocido recientemente por la Organización Internacional de la Viña y el Vino (Resolución OIV‐ECO 492‐2013). Sin embargo, hasta el momento, esta competencia no está recogida en los planes de estudio de los estudios de Enología. En esta ponencia se presentan los resultados y conclusiones de varios proyectos de innovación docente desarrollados en la Universidad de Cádiz (UCA) en el ámbito de la comunicación y la enología. En el curso 2012‐2013 se desarrolló el denominado “Desarrollo y mejora de las competencias y habilidades en el ámbito de los medios de comunicación de los alumnos de Enología”, y en el curso 2013‐2014 fueron: “Fomento de las actividades de comunicación y emprendimiento de los alumnos de Enología y Publicidad mediante la utilización del vino elaborado durante las prácticas” y el titulado “Comunicar el vino: una experiencia integral de la enología y la comunicación”. A lo largo de dos cursos, estos proyectos han tratado de integrar estos conocimientos de comunicación como un currículum transversal de su formación científica.(pp. 269- 285

Virtual restoration and visualization changes through light: A review

This article belongs to the Special Issue Optical Technologies Applied to Cultural Heritage.The virtual modification of the appearance of an object using lighting technologies has become very important in recent years, since the projection of light on an object allows us to alter its appearance in a virtual and reversible way. Considering the limitation of non-contact when analysing a work of art, these optical techniques have been used in fields of restoration of cultural heritage, allowing us to visualize the work as it was conceived by its author, after a process of acquisition and treatment of the image. Furthermore, the technique of altering the appearance of objects through the projection of light has been used in projects with artistic or even educational purposes. This review has treated the main studies of light projection as a technique to alter the appearance of objects, emphasizing the calibration methods used in each study, taking into account the importance of a correct calibration between devices to carry out this technology. In addition, since the described technique consists of projecting light, and one of the applications is related to cultural heritage, those studies that carry out the design and optimization of lighting systems will be described for a correct appreciation of the works of art, without altering its state of conservationThis work has been funded by project number RTI2018-097633-A-I00 of the Ministry of Science and Innovation of Spain, entitled 'Photonic restoration applied to cultural heritage: Application to Dali's painting: Two Figures.