Comparative quality assessment of wine produced from green and purple grapes using Saccharomyces cerevisiae isolated from fermented milk

This research aimed at the comparative quality assessment of wine produced from green and purple grapes using saccharomyces cerevisiae isolated from fermented milk. The yeast was isolated using the pour plate technique and identified using cultural morphology, microscopic appearance, the carbohydrate utilization (sugar) test and ethanol tolerance test. Green and purple grapes were placed in different conical flask. The flask were designated as GGW and PGW for each sample respectively. Each sample (1000 ml) in the flask was inoculated with 2 ml 1.0 x 106 CFU of S. cerevisiae / mL , mixed with 0.2 ml 10% sodium metabisulfite, fermented for 5 days at room temperature, degassed and stirred daily, pasteurized at 60°C to stop the fermentation process and evaporated in a rotary evaporator at 60°C to remove the alcohol. Changes in temperature, pH, titratable acidity, volatile acidity, alcohol content, specific gravity (physicochemical parameters) were determined at intervals using standard methods. The must and the produced wines were subjected to several analysis. The produced wines were subjected to a proximate analysis, microbial analysis (total bacteria, coliform and total yeast counts) and sensory evaluated using nine-point hedonic scale by 10 experts (employees and students) and a shelf life of the produced wine were also determined. The yeast isolate was microscopically suspected to have the same colony morphology as Saccharomyces cerevisiae. As it was observed that glucose, maltose, fructose, galactose and sucrose were used up by the yeast isolates: The yeast isolate had an ethanol tolerance of up to 14%. The physicochemical parameters were relatively stable throughout the wine production process. The temperature ranged from 27°C - 28°C. The pH rose after fermentation. The specific weight decreased in all produced wines. Results of the proximate composition of green and purple grape wines showed varied percentages. The microbial analysis showed that bacterial isolates were dominated by yeast isolates. The sensory evaluation showed that both green and purple grape wine had an overall acceptance. The shelf life results showed that purple wine got spoilt faster than green wines. This study has shown that locally isolated yeast strains can be used to produce wines from locally available fruits which can yield good nutritional and microbiological quality

Displacement and Resettlement: Understanding the Role of Climate Change in Contemporary Migration

How do we understand displacement and resettlement in the context of climate change? This chapter outlines challenges and debates in the literature connecting climate change to the growing global flow of people. We begin with an outline of the literature on environmental migration, specifically the definitions, measurements, and forms of environmental migration. The discussion then moves to challenges in the reception of migrants, treating the current scholarship on migrant resettlement. We detail a selection of cases in which the environment plays a role in the displacement of a population, including sea level rise in Pacific Island States, cyclonic storms in Bangladesh, and desertification in West Africa, as well as the role of deforestation in South America’s Southern Cone as a driver of both climate change and migration. We outline examples of each, highlighting the complex set of losses and damages incurred by populations in each case

Storytelling for sustainable development

The use of stories in higher education crosses a number of sustainable development dimensions, including the relationships between humans and the environment, but also for healing and well-being purposes. Although ‘story’ is often used synonymously with the terms ‘narrative’ or ‘narrative inquiry’, others view the notion of ‘story’ as having a special structure and utility (as will be discussed below) (e.g. Gabriel, 2000; Denning, 2011). Moon (2010: i) explains that stories are omnipresent in daily life, and can include “narrative, case study, life history, myth, anecdote, legend, scenario, illustration or example, storytelling and/or critical incident” and can be “‘told’ in many ways – spoken, written, filmed, mimed, acted, presented as cartoons and/or as new media formats”. In relation to sustainable development, Okri (1996) describes the role of the story as being vital to maintaining collective health: "A people are as healthy and confident as the stories they tell themselves. Sick storytellers can make nations sick. Without stories we would go mad”. Similarly, Gersie (1992) argues that storytelling inherently considers our current concerns about the Earth and the future, as it formats our “understanding [of] the many ways in which we value and devalue our beautiful green and blue planet… [the] practical insight into approaches to our most persistent environmental difficulties.” (Gersie, 1992: 1). As such, storytelling in the context of sustainable development is recognised as having a deeply educational function, “passing on accumulated knowledge and traditions of culture” (Stevenson, 2002: 187) in ways which allow for a greater ‘stickiness’ because “stories allow a person to feel, and see, the information, as well as factually understand it … you ‘hear’ the information factually, visually and emotionally” (Neuhauser 1993: 4)