The Possibilities of applying present-day Knowledge of Wine Aroma Components: Influence of several Juice Factors on Fermentation rate and Ester Production during Fermentation

The influence of several juice factors on fermentation and ester production was investigated to achieve a more satisfactory reproducibility of wine aroma composition. The contents of two acetates and three ethyl esters in the winewere used as the main analytical criteria. The factors which exerted the most marked influence on ester composition and fermentation were grape maturity, sugar content, fermentation temperature, and jutc'e>cfarity. The cuitivars examined exerted no noticeable differences

The Effect of Juice Clarity and Several Conditions Promoting Yeast Growth on Fermentation Rate, the Production of Aroma Components and Wine Quality

In cellar practice grape juice is preferably made as clear as possible, and fermentations take place under strictly anaerobic conditions. In the laboratory, however, the fermentation rate of EK-filtered and de-aerated juices was always so much slower than that of juices obtained by normal cellar routine that no dry wines could be prepared unless fermentation stimulating methods were applied. Apparently in most cellar fermentations sufficient amounts of oxygen and/or of yeast growth promoting steroids from the grapes are present to complete fermentation, but the exact amounts present are unknown. In practice problems with lagging fermentation could occur in cases where clarifying and de-aeration of juice were performed too rigorously. Grape juice was clarified by diverse methods, and white wines were prepared from the juices under various conditions in order to study the effect of de·aeration, addition of settled juice with residual turbidity, micro-aeration and application of ergosterol suspensions on fermentation rate. EK-filtered juices were used to experiment with methods for reactivating lagging fermentation and also forinvestigating the effect of fermentation conditions on the production of wine volatiles. With the aid of the above-mentioned fermentation stimulating means the fermentation of EK-filtered juices could be completed within an acceptable period of time. Steps to reactivate lagging fermentations should be taken as early as possible, although additions of settled juice were often successful, even when applied at a late stage during fermentation. Filtered juice from different cultivars and origins behaved in a markedly similar way with regard to fermentation and the production of volatile components. Filtration of juice caused partial loss of the cultivar character of the wine but wines from filtered juice with additions of ergosterol were nevertheless allotted the highest scores during organoleptic evaluation. The production of higher alcohols depends on the degree of juice turbidity and fermentation temperature. In clear filtered juice, however, the production of higher alcohols was independent of fermentation temperature. The formation of acetates of higher alcohols is greatly enhanced, by adding ergosterol to the filtered juice

Design study for Thermal Infrared Multispectral Scanner (TIMS)

The feasibility of dividing the 8-12 micrometer thermal infrared wavelength region into six spectral bands by an airborne line scanner system was investigated. By combining an existing scanner design with a 6 band spectrometer, a system for the remote sensing of Earth resources was developed. The elements in the spectrometer include an off axis reflective collimator, a reflective diffraction grating, a triplet germanium imaging lens, a photoconductive mercury cadmium telluride sensor array, and the mechanical assembly to hold these parts and maintain their optical alignment across a broad temperature range. The existing scanner design was modified to accept the new spectrometer and two field filling thermal reference sources

General aviation piston-engine exhaust emission reduction

To support the promulgation of aircraft regulations, two airports were examined, Van Nuys and Tamiami. It was determined that the carbon monoxide (CO) emissions from piston-engine aircraft have a significant influence on the CO levels in the ambient air in and around airports, where workers and travelers would be exposed. Emissions standards were set up for control of emissions from aircraft piston engines manufactured after December 31, 1979. The standards selected were based on a technologically feasible and economically reasonable control of carbon monoxide. It was concluded that substantial CO reductions could be realized if the range of typical fuel-air ratios could be narrowed. Thus, improvements in fuel management were determined as reasonable controls

Overtuigd van de relevantie van de schrift : Jan Leunis Koole als theoloog en exegeet

Enigszins uitgebreide tekst van het openbaar college ter herdenking van prof.dr. J.L. Koole, geboren 26 maart 1910, overleden 25 mei 1997, hoogleraar voor het Oude Testament aan de THUK van 1 september 1954 tot 1 november 1978. Uitgesproken op donderdag 28 mei 1998. Met lit.opg

Meer dan boeiend : Simson in twee poses

Rede ter gelegenheid van de 149ste dies natalis van de Theologische Universiteit van de Gereformeerde Kerken in Nederland op 6 december 2003, in verkorte vorm uitgesproken op 8 december 2003

Factors affecting the reproducibility of fermentation of grape juice and of the aroma composition of wines 1. Grape maturity, sugar, inoculum concentration, aeration, juice turbidity and ergosterol

Gas chromatographic analysis was used for the investigation of some factors which determine the production of volatile wine components during fermentation. Especially the effect of "heterogenous" juice factors such as turbidity and air content were investigated in respect of fermentation rate and the production of fatty acids, fusel alcohols and esters. lt was shown that the fermentation lag of clear filtered and de-aerated grape juices could be prevented by small ergosterol additions before inoculation. A marked similarity was observed in the chromatograms of wines from fermentations of clear juices which were stimulated either by air or by ergosterol. Grape maturity proved to be a major factor affecting the production of volatile acids, alcohols and esters during fermentation. Fermentations of de-aerated and clear filtered juice with an addition of 0.5 g bentonite/l yielded wines with the best scores an sensory evaluation.Maßgebliche Faktoren für die Reproduzierbarkeit der Vergärung von Traubenmostund die Aromazusammensetzung von WeinI. Traubenreife, Zucker, Konzentration des lnokulums, Luft, Klarheit des Mostesund ErgosterinEinige Faktoren, welche die Bildung flüchtiger Weininhaltsstoffe bei der Gärung beeinflussen, wurden gaschromatographisch untersucht. Besonders die Wirkung „heterogener" Faktoren im Traubenmost, wie zum Beispiel Trübung und Luftgehalt, auf die Gärungsgeschwindigkeit und die Bildung von Fettsäuren, Fuselalkoholen und Estern wurde untersucht. Es wurde gezeigt, daß die Gärungsverzögerung bei klarfiltrierten und entlüfteten Traubensäften durch die Zufügung kleiner Mengen von Ergosterin vor der Inokulation verhindert werden kann. Wurde die Gärung von geklärtem Most durch Luft oder durch Ergosterin angeregt, so zeigten die Chromatogramme der Weine eine starke Ähnlichkeit. Die Traubenreife erwies sich als der wichtigste Faktor, der die Bildung von flüchtigen Säuren, Alkoholen und Estern bei der Gärung beeinflußt. Die Vergärung von entlüftetem und klarfiltriertem Most mit Zusatz von 0,5 g Bentonit/l ergab Weine, die bei der Weinprobe die höchsten Punktezahlen erhielten

The influence of acetaldehyde and water on the determination of 14C in wine alcohol

Der Einfluß von Acetaldehyd und Wasser auf die 14C-Bestimmung bei WeinalkoholDie Bestimmung von 14C im Äthanol von Wein wird nicht signifikant beeinflußt, wenn die Destillation sorgfältig durchgeführt wird und der Wasser- und Aldehydgehalt 10 % (v/v) bzw. 0,5 % (v/v) nicht übersteigt

The 14C content of the ethanol of South African wines ior the years 1925-1975

It has been shown that, due to atmospheric conditions, South African natural wines are lower in 14C content than their northern hemisphere counterparts for the periods of active nuclear explosion tests. On this basis it is incorrect to apply northern hemisphere 14C data to wines of the southern hemisphere.Der 14C-Gehalt des Äthanols südafrikanischer Weine der Jahrgänge 1925-1975Es konnte gezeigt werden, daß südafrikanische Naturweine infolge der atmosphärischen Bedingungen einen niedrigeren 14C-Gehalt besitzen, als ihn Vergleichsweine von der nördlichen Erdhalbkugel aus der Zeit der Kernwaffenversuche aufweisen. Es ist somit nicht gerechtfertigt, die 14C-Werte der Nordhemisphäre bei Weinen der südlichen Erdhalbkugel anzuwenden

Effect-Directed Analysis of Municipal Landfill Soil Reveals Novel Developmental Toxicants in the Zebrafish Danio rerio

Effect-directed analysis (EDA) is an approach used to identify (unknown) contaminants in complex samples which cause toxicity, using a combination of biology and chemistry. The goal of this work was to apply EDA to identify developmental toxicants in soil samples collected from a former municipal landfill site. Soil samples were extracted, fractionated, and tested for developmental effects with an embryotoxicity assay in the zebrafish Danio rerio. Gas chromatograph mass selective detection (GC-MSD) chemical screening was used to reveal candidate developmental toxicants in fractions showing effects. In a parallel study, liquid chromatography-hybrid linear ion trap Orbitrap mass spectrometry was also applied to one polar subfraction (Hoogenboom et al. J. Chromatogr. A2009, 1216, 510-519). EDA resulted in the identification of a number of previously unknown developmental toxicants, which were confirmed to be present in soil by GC-MS. These included 11H-benzo[b]fluorene, 9-methylacridine, 4-azapyrene, and 2-phenylquinoline, as well as one known developmental toxicant (retene). This work revealed the presence of novel contaminants in the environment that may affect vertebrate development, which are not subject to monitoring or regulation under current soil quality assessment guidelines. © 2011 American Chemical Society