Rapid Induction of Ageing Character in Brandy Products – Part II. Influence of Type of Oak

As part of a broader study that investigated techniques for the rapid induction of the needed ageing character in brandyproducts, the effect of oak type on quality and chemical composition of oak wood extracts and matured and unmatured potstillbrandy, is reported on. Extracts, prepared from American and French oak chips supplied by a South African cooper,and from commercially obtained oak, and representing different levels of toasting, were added to 70% (v/v) unmaturedpot-still brandy and stored for eight months in glass containers (Schott bottles) at room temperature, or in the case ofcontrols, below 0°C. Matured and unmatured (control) pot-still brandy samples were analysed for wood-derived congenersby means of HPLC and GC. Although French oak initially yielded better quality products, these effects lost prominenceand, after eight months maturation, yielded similar sensory quality to American oak. French oak samples had higherconcentrations of wood-derived congeners (including eugenol, the furan derivatives and aromatic aldehydes). However,the American oak generally contained higher concentrations of oak lactones than their French counterparts, with higherproportions of the more sensorially potent cis-form of lactone than its trans-isomer

Bottle Fermented Sparkling Wine: Cork or Crown Closures During the Second Fermentation?

Bottle-fermented sparkling wine producers are continuously striving to increase quality and produceniche products. One production tool that could be used is a cork closure instead of a crown cap closureduring the second fermentation and maturation on yeast lees. Anecdotal evidence suggests that thisleads to stylistic differences in the wine. Six pairs of South African bottle-fermented sparkling wines(Méthode Cap Classique), closed by either a cork or crown cap, were investigated. Analyses includedbottle pressure, infrared spectroscopy, phenolic acids, sensory attributes and CO2 kinetics. Generally,there were differences between the cork-closed and crown-capped wines. Cork-closed wines tended tohave lower pressure compared to crown-capped wines, albeit still well within legal requirements. Otherdifferences were evident in the infrared spectral data and in the polyphenol profile of the analysed wines.Levels of gallic, caftaric, caffeic and p-coumaric acids could be used collectively as marker compounds todifferentiate between cork-closed and crown-capped wines. The effect of the cork was also evident in thesensory attributes and CO2 kinetics. Cork-closed wines were judged to have smaller bubbles and a longeraftertaste. It was also shown that the cork-closed wines tended to lose CO2 from the glass slower after beingpoured than their crown-capped counterparts. The data tentatively support the anecdotal evidence thatcork can be used during the second fermentation and maturation on the yeast lees to change the style ofbottle-fermented sparkling wine

Rapid Induction of Ageing Character in Brandy Products – Part III. Influence of Toasting

As part of a broader study that investigated techniques for the rapid induction of the needed ageing character inbrandy products, the effect of oak wood toasting on quality and chemical composition of oak wood extracts andmatured and unmatured pot-still brandy, is reported on. Extracts, prepared from oak chips supplied by a SouthAfrican cooper, and from commercially obtained oak, and representing different oak types and levels of toasting(i.e. untoasted, light, medium and heavy), were added to 70% (v/v) unmatured pot-still brandy and stored for eightmonths in glass containers (Schott bottles) at room temperature, or in the case of controls, below 0°C. Matured andunmatured (control) pot-still brandy samples were analysed for wood-derived congeners by means of HPLC andGC. Toasted, as opposed to untoasted oak, gave acceptable extracts, the best overall quality pot-still brandies andgenerally higher concentrations of volatile (GC-determined) and less volatile (HPLC-determined) wood-derivedcongeners. Toasting provoked an important separation as indicated by discriminant analysis

Phenolic Compounds in Cork-Closed Bottle-Fermented Sparkling Wines

Bottle fermented sparkling wine in South Africa is known as Méthode Cap Classique which is based onthe method used in France for Champagne. The use of cork, instead of a crown cap during the secondfermentation in sparkling wine was investigated for its effect on the phenolic profile of wines. Phenolicacids susceptible to migration from cork into wine were studied in two-disc corks from three differentcommercial suppliers, coded as Cork A, Cork R and Cork C and a crown cap closure. Gallic, caftaric,caffeic and p-coumaric acids were quantified in all samples using a liquid chromatographic technique.Physicochemical parameters were also measured in the wine using a spectrophotometric technique. Totalacidity and pH were not significantly different among the wines. Cork R wines were however significantlydifferent in alcohol. Residual sugar for all samples was below the limit of detection. Gallic acid wassignificantly highest in Cork A wines, which indicates the contribution of Cork A to the concentration ofthis compound in the wine. Different cork types are assumed to release different concentrations of phenoliccompounds. This may be due to differences in surface roughness of cork that would increase the surfacearea in contact with the wine. Therefore, corks from different origins (suppliers) could be used to bringabout subtle differences to the wine. &nbsp

Rapid Induction of Ageing Character in Brandy Products – Part I. Effects of Extraction Media and Preparation Conditions

The purpose of this study was to investigate the use of different wood types and treatments, and extraction mediato induce rapid ageing of brandy. Extracts were prepared from American and French oak, specially preparedand supplied by a cooper, and from commercially obtained oak; both representative of different toasting levels,including untoasted, light, medium and heavy toasted. To extract the wood components, wood chips in either 55%(v/v) neutral wine spirits or water media were boiled under reflux. Distillation was followed by either open (higherboiling temperature) or closed (vacuum or reduced pressure – lower boiling temperature) concentration of thedecanted solvent by 45, 65 and 85% (v/v). The concentrated extracts were fortified. Screened extracts were addedto unmatured pot-still brandy and aged for eight months at room temperature in glass containers. Controls werestored below 0°C. Matured and unmatured (control) pot-still brandy samples were analyzed for wood-derivedcongeners by means of HPLC and GC. This article focuses on the effects of the extraction media, and on level andmethod of concentration (open and reduced pressure) on sensory quality and chemical composition. The treatmentsthat gave acceptable extracts, and the best overall quality pot-still brandy were those that entailed (1) using ethanolinstead of water as extraction medium, and (2) levels of concentration above 45% (v/v). Open and reduced-pressureconcentrations showed little difference in the quality of the products yielded. Treatments yielding the most acceptableextracts and best overall quality pot-still brandy generally also contained higher concentrations of volatile andless volatile wood-derived congeners. Multivariate data analysis was conducted on the pot-still brandy samplesrepresenting the different treatments. Discriminate analysis provided better separation of samples than principalcomponent analysis

Kwantitatiewe Radio-isotoop Kardiografie met die Sintillasie-kamera

Methods for obtainiR9 various cardiac parameters, using radio-isotopes and the scintillation camera, have improved tremendously during recent· years. These investigations offer a simplified screening test for visual interpretation. By the use of numerical techniques, quantitative information can be obtained, making investigations more sensitive. Left-to-right shunts, cardiac output, left ventricular ejection fraction and other parameters can be quantitated

A comparison of the clinical relevance of thallium201 and technetium-99m-methoxyisobutyl-isonitrile for the evaluation of myocardial blood flow

Thallium-201 is at present the radiotracer of choice for the clinical evaluation of myocardial blood flow. Although different technetium-99m-isonitrile agents have been synthesised recently, only 99mTc-melhoxyisobutyl-isonitrile (99mTc_MIBI) has proved to hold promise for clinical implementation. The myocardial distribution of 201TI and 99mTc_MIBI was compared in a group of 20 patients, who underwent both 201TI single photon emission computed tomography and 99mTc_MIBI study as well as coronary angiography. The sensitivity for predicting a lesion ranged from 25% to 88% in different areas of the heart and was comparable for the two radiophannaceuticals. The specificity was > 80% tor all regions except the inferior region where a specificily ot 58% obtained by 99mTc-MIBI was better than the low specificity of 17% obtained with 201TI (P< 0,008)

TB infection prevention and control experiences of South African nurses - a phenomenological study

<p>Abstract</p> <p>Background</p> <p>The tuberculosis (TB) epidemic in South Africa is characterised by one of the highest levels of TB/HIV co-infection and growing multidrug-resistant TB worldwide. Hospitals play a central role in the management of TB. We investigated nurses' experiences of factors influencing TB infection prevention and control (IPC) practices to identify risks associated with potential nosocomial transmission.</p> <p>Methods</p> <p>The qualitative study employed a phenomenological approach, using semi-structured interviews with a quota sample of 20 nurses in a large tertiary academic hospital in Cape Town, South Africa. The data was subjected to thematic analysis.</p> <p>Results</p> <p>Nurses expressed concerns about the possible risk of TB transmission to both patients and staff. Factors influencing TB-IPC, and increasing the potential risk of nosocomial transmission, emerged in interconnected overarching themes. Influences related to the healthcare system included suboptimal IPC provision such as the lack of isolation facilities and personal protective equipment, and the lack of a TB-IPC policy. Further influences included inadequate TB training for staff and patients, communication barriers owing to cultural and linguistic differences between staff and patients, the excessive workload of nurses, and a sense of duty of care. Influences related to wider contextual conditions included TB concerns and stigma, and the role of traditional healers. Influences related to patient behaviour included late uptake of hospital care owing to poverty and the use of traditional medicine, and poor adherence to IPC measures by patients, family members and carers.</p> <p>Conclusions</p> <p>Several interconnected influences related to the healthcare system, wider contextual conditions and patient behavior could increase the potential risk of nosocomial TB transmission at hospital level. There is an urgent need for the implementation and evaluation of a comprehensive contextually appropriate TB IPC policy with the setting and auditing of standards for IPC provision and practice, adequate TB training for both staff and patients, and the establishment of a cross-cultural communication strategy, including rapid access to interpreters.</p

Risk Factors of Porcine Cysticercosis in the Eastern Cape Province, South Africa

There is a high prevalence of Taenia solium taeniosis/cysticercosis in humans and pigs in the Eastern Cape Province (ECP) of South Africa. The objective of this study was to identify risk factors of porcine cysticercosis in select districts of the ECP. Data were collected in 2003 by interviewing 217 pig producers from the area. Blood samples were collected from 261 of their pigs, which were tested using two enzyme-linked immunosorbent assays (ELISA) for the presence of antibodies to cysticercosis. Frequencies of both owner- and pig-level characteristics were determined. For pig-level analysis, all bivariable and multivariable associations were determined using the surveylogistic procedure of the SAS/STAT® software to accommodate for the intraclass correlation that exists for clusters of pigs within one owner and for clusters of owners within a district. All tests for significance were performed at the α = 0.05 level, and adjusted odds ratios (aOR) and 95% confidence intervals (CI) were determined. Among the respondents, 48% of their households lacked a latrine, 98% slaughtered pigs at home, and 99% indicated that meat inspection services were not available. On bivariable analysis, there was a significant association between porcine infection and district (p = 0.003), breed (p = 0.041) and the absence of a latrine (p = 0.006). On multivariable analysis, the absence of a latrine was the only variable significantly associated with porcine infection (aOR = 1.89; 95% CI = 1.07, 3.35) (p = 0.028). The increased odds of porcine infection with households lacking a latrine contributes to our understanding of the transmission of this parasite in the ECP. Determining and addressing the risk factors for T. solium infection can potentially lower the very high prevalence in humans and pigs in this endemic area