Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region

Large scale fermentation of the cultivars Cabernet Sauvignon and Merlot from the Slovenian coastal region was performed in Bücher-Vaslin roto tank vinificators. Six different areas, Prade, Kortina, Škocijan, Ankaran, Labor and Hrvatini, were selected for this study to investigate total phenols, anthocyanins, tannins and colour density, as well as pH, titratable acidity, sugar content and ethanol. Anthocyanins and phenolic compounds were found to be in generally higher concentrations (up to 4240 mg/L) in Cabernet Sauvignon. Prolongation of the fermentation phase with Merlot gave even reduced concentrations of anthocyanins, a phenomenon which was not observed in Cabernet Sauvignon. The highest concentration of anthocyanins was found in Merlot from the Kortina location (735 mg/L), and in Cabernet Sauvignon from the Labor location (998 mg/L). The highest concentration of tannins (1828 mg/L) was found in the grapes of Cabernet Sauvignon from the Ankaran location, while in Merlot 1280 mg/L was detected in a sample from the Prade area. The tone of colour and its intensity reached full maturity in Cabernet Sauvignon. Merlot from the Kortina location reached the highest colour density of 1.57, while in a sample of Cabernet Sauvignon from Hrvatini colour density was 2.89. Only small differences were detected in colour quality between Merlot and Cabernet Sauvignon

On Preservation and Restoration Works and the New Insights Concerning the Triptych from the Sacristy of Zagreb Cathedral

U okviru ograničenoga konzeruatorsko-rrestauratorskog zahvata analiziran je triptih kao i svi poznati povijesni i povijesnoumjetnički izvori i literatura o njemu. Ovim se analizama pokazalo da je središnja kasnogotička slika, koja se datira 1495., okružena dvjema neogotičkim slikama nastalima 1880.-1883. Te dvije slike do sada su se datirale u 15. stoljeće. Na poleđinu tih dviju neogotičkih slika transferirane su 1880.—1883. dvije barokne slike iz 17. stoljeća. Komparativnom analizom postojećih zakita i retuša na svim slikama, te analizom pisanih izvora i literature datirana su sva restauriranja na slikama.A partial restoration of the triptych was carried out in the Croatian Restoration Institute in the course of preparations for its exhibiting in the Vatican and in Ljubljana. On that occasion the triptych was analyzed from a restoration point of view. All known art historical sources and literature on the triptych or any of its parts were also analyzed. The analysis has shown that the central Late Gothic painting dated to 1495 is surrounded by two Neo-Gothic panels made in 1880—1883. These two panels had been previously dated to the 15 century. Two Baroque (17 century) paintings were transferred to the back of the Neo-Gothic ones in 1880-1883. It is known that the carved wooden wing altarpiece, the triptych\u27s frame, was designed by Hermann Bollé in 1880-1883. Through a comparative analysis of the existing putty patching and retouching, and with the help of written sources, it was possible to date all previous restoration works, The central Late Gothic panel was repaired three times: in 1673 on commission of the cantor I. Mišić; in 1880—1883 when a thorough restoration was undertaken including a transfer of pigment from the wood panel to a canvass accomplished by the Viennese restorer K. Schllein, commissioned by Bollé; and in 1947 when the painting was restored by Z. Wyrubal in preparation for an exhibition in the Strossmayer Gallery of Old Masters in Zagreb. The Baroque paintings on the outer side of the wings were restored twice — in 1880—1883 and in 1947, whereas the Neo-Gothic painting on the inside of the wings were restored in 1947

Uloga mjerenja redoks-potencijala tijekom fermentacije mošta Sauvignon blanc

The aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Among the changes of redox potential value, the levels of oxygen partial pressure, biomass, concentrations of reductive sugars (glucose and fructose), ethanol, glycerol and pH value, a good correlation was found. Redox potential was found as a valuable indicator of yeast metabolic activity in wine fermentation that enables an insight and control of the fermentation process.U radu je proučavana promjena glavnih sastojaka mošta Sauvignon blanc tijekom fermentacije pri temperaturama od 15, 18 i 24 °C a dobiveni su rezultati uspoređeni s promjenama redoks-potencijala. Utvrđena je dobra korelacija između promjena vrijednosti redoks-potencijala i parcijalnog tlaka kisika, količine biomase, koncentracije reduktivnih šećera (glukoza i fruktoza), etanola, glicerola i pH vrijednosti. Redoks-potencijal je vrlo koristan pokazatelj metaboličke aktivnosti kvasca tijekom fermentacije vina koji omogućuje uvid i praćenje procesa vrenja

Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must

In the process of wine fermentation temperature and the amount of carbon dioxide present represent parameters that can be easily monitored and controlled. The influence of variation of the process temperature and the fluxes of additional inlet gaseous carbon dioxide in Saccharomyces bayanus fermentation of Cabernet Sauvignon grape must on the accumulation of biomass and production of metabolites was studied. All experiments with temperature and redox potential control on-line were performed in a 10-litre laboratory stirred tank reactor. Metabolites of Saccharomyces bayanus fermentation comprising higher alcohols (1-propanol, 2-butanol, isoamyl alcohol), as well as reducing sugars, were measured off-line by gas and high pressure liquid chromatography

Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must

In the process of wine fermentation temperature and the amount of carbon dioxide present represent parameters that can be easily monitored and controlled. The influence of variation of the process temperature and the fluxes of additional inlet gaseous carbon dioxide in Saccharomyces bayanus fermentation of Cabernet Sauvignon grape must on the accumulation of biomass and production of metabolites was studied. All experiments with temperature and redox potential control on-line were performed in a 10-litre laboratory stirred tank reactor. Metabolites of Saccharomyces bayanus fermentation comprising higher alcohols (1-propanol, 2-butanol, isoamyl alcohol), as well as reducing sugars, were measured off-line by gas and high pressure liquid chromatography

Current Techniques for the Cultivation of Ganoderma lucidum for the Production of Biomass, Ganoderic Acid and Polysaccharides

Ganoderma lucidum is a medicinal mushroom that has been used in the Orient for more than 2000 years. Due to the long time required for basidiocarp formation, attention has recently been given to the use of submerged fermentation for the production of mycelial biomass and its bioactive components, such as polysaccharides and ganoderic acids. We review the current state of knowledge about the cultivation of G. lucidum by modern fermentation techniques, focussing on the effects of fermentation conditions and how knowledge of these effects has been used to develop strategies for improving the production of biomass, polysaccharides and ganoderic acid. We also outline the methods that have been used for biomass and product recovery and point out potential problems involved in these steps. Studies to date have been almost entirely limited to laboratory scale and much more understanding of the physiology of G. lucidum and its relationship with growth morphology will be necessary before it will be possible to develop economical large scale processes

Current Techniques for the Cultivation of Ganoderma lucidum for the Production of Biomass, Ganoderic Acid and Polysaccharides

Ganoderma lucidum is a medicinal mushroom that has been used in the Orient for more than 2000 years. Due to the long time required for basidiocarp formation, attention has recently been given to the use of submerged fermentation for the production of mycelial biomass and its bioactive components, such as polysaccharides and ganoderic acids. We review the current state of knowledge about the cultivation of G. lucidum by modern fermentation techniques, focussing on the effects of fermentation conditions and how knowledge of these effects has been used to develop strategies for improving the production of biomass, polysaccharides and ganoderic acid. We also outline the methods that have been used for biomass and product recovery and point out potential problems involved in these steps. Studies to date have been almost entirely limited to laboratory scale and much more understanding of the physiology of G. lucidum and its relationship with growth morphology will be necessary before it will be possible to develop economical large scale processes

Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region

Large scale fermentation of the cultivars Cabernet Sauvignon and Merlot from the Slovenian coastal region was performed in Bücher-Vaslin roto tank vinificators. Six different areas, Prade, Kortina, Škocijan, Ankaran, Labor and Hrvatini, were selected for this study to investigate total phenols, anthocyanins, tannins and colour density, as well as pH, titratable acidity, sugar content and ethanol. Anthocyanins and phenolic compounds were found to be in generally higher concentrations (up to 4240 mg/L) in Cabernet Sauvignon. Prolongation of the fermentation phase with Merlot gave even reduced concentrations of anthocyanins, a phenomenon which was not observed in Cabernet Sauvignon. The highest concentration of anthocyanins was found in Merlot from the Kortina location (735 mg/L), and in Cabernet Sauvignon from the Labor location (998 mg/L). The highest concentration of tannins (1828 mg/L) was found in the grapes of Cabernet Sauvignon from the Ankaran location, while in Merlot 1280 mg/L was detected in a sample from the Prade area. The tone of colour and its intensity reached full maturity in Cabernet Sauvignon. Merlot from the Kortina location reached the highest colour density of 1.57, while in a sample of Cabernet Sauvignon from Hrvatini colour density was 2.89. Only small differences were detected in colour quality between Merlot and Cabernet Sauvignon

Uloga mjerenja redoks-potencijala tijekom fermentacije mošta Sauvignon blanc

The aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Among the changes of redox potential value, the levels of oxygen partial pressure, biomass, concentrations of reductive sugars (glucose and fructose), ethanol, glycerol and pH value, a good correlation was found. Redox potential was found as a valuable indicator of yeast metabolic activity in wine fermentation that enables an insight and control of the fermentation process.U radu je proučavana promjena glavnih sastojaka mošta Sauvignon blanc tijekom fermentacije pri temperaturama od 15, 18 i 24 °C a dobiveni su rezultati uspoređeni s promjenama redoks-potencijala. Utvrđena je dobra korelacija između promjena vrijednosti redoks-potencijala i parcijalnog tlaka kisika, količine biomase, koncentracije reduktivnih šećera (glukoza i fruktoza), etanola, glicerola i pH vrijednosti. Redoks-potencijal je vrlo koristan pokazatelj metaboličke aktivnosti kvasca tijekom fermentacije vina koji omogućuje uvid i praćenje procesa vrenja

The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation

The aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Among the changes of redox potential value, the levels of oxygen partial pressure, biomass, concentrations of reductive sugars (glucose and fructose), ethanol, glycerol and pH value, a good correlation was found. Redox potential was found as a valuable indicator of yeast metabolic activity in wine fermentation that enables an insight and control of the fermentation process