La Rosière, incarnation et médiatrice d’une nouvelle ruralité : les villes-rosières de Gironde

Cet article montre comment des communes périurbaines de Gironde, déstabilisées par une urbanisation rapide, se saisissent d’une fête traditionnelle qui offrait une image désuète de la campagne pour produire une ruralité moderne, compatible avec une représentation urbaine de la campagne. Le temps de la fête, la Rosière – autrefois jeune fille vertueuse et aujourd’hui incarnation du civisme et d’un certain féminisme – sert de médiatrice dans la production de l’image d’une campagne idéale, esthétique, solidaire et qui fait consensus entre urbains et ruraux. La Rosière – personne, fête et symbole – est mise à profit pour construire du lien social entre les divers groupes sociaux en présence et affirmer une continuité entre le passé et le présent du territoire. Incarnation de la permanence d’une identité rurale, la Rosière est désormais à la fois, objet patrimonial et facteur d’intégration sociale, voire de développement local.This paper is concerned with the response of some rural towns around Bordeaux to social perturbations due to massive urbanization. They chose to reactivate and reshape the outdated tradition of the election of a May Queen in order to produce a modern rurality compatible with urban representations of the countryside. For the duration of the festival, the May Queen – formerly a virtuous maiden and now a figure of public spiritedness and even feminism – mediates the construction of an ideal image of rurality, aesthetic and united, which suits both urban and rural dwellers. The May Queen – as a person, a festival and a symbol– is ostensibly designed to induce social links between the various social groups in presence and to reassert the continuity between the territory’s past and present. As a symbol of  a preserved rural identity, the ceremony has become both a cultural heritage and a factor in social integration and even local development

Developing a collaborative project on higher education pedagogy: The institutional, organizational, and community identity dimensions of student staff partnerships

This case study presents an ambitious student-staff partnership project at University College London (UCL) to publish a collaborative book on higher education pedagogy. Over two-and-a-half years, a total of 86 students and staff contributed to the project, which sought to provide educators with a new type of scholarly material under the unifying theme of connecting research and teaching. Multiple layers of student-staff partnership were interwoven throughout the project; this case study contextualizes these layers against three dimensions: institutional, organizational, and community identity. Central to the project was our distinctive approach to engaging with Graduate Teaching Assistants (GTAs) and their crucial role in bringing the three dimensions together. As such, the project represents a model of enhanced student-staff partnership that has the capacity to empower students and break down educational silos to form new, multi-specialty learning communities.</jats:p

Sensorial perception of astringency: oral mechanisms and current analysis methods

Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial mechanisms and the food properties determining astringency perception. The present review provides a deeper understanding of astringency, a general view of the oral mechanisms involved, and the exciting variety of the latest methods used to direct and indirectly quantify and simulate the astringency perception and the specific mechanisms involved.The research leading to these results has received funding from Nanotechnology-based functionalsolutions, funded by ERDF and CCDR-N, under the call Norte2020 (Ref. NORTE-01-0145-FEDER-000019)and the from FODIAC–Food for Diabetes and Cognition, funded by European Union, under the call MarieSkłodowsk-Curie Research and Innovation StaffExchange (Ref. H2020-MSCA-RISE-778388). This work was alsosupported by FCT with the reference project UID/EEA/04436/2019

Comparative study of Selva and Camarosa strawberries for the commercial market

Selva and Camarosa strawberry varieties were characterized chemically and physically. The importance of keeping the stem until processing, the influence of different transport periods under refrigerated conditions, the effects of freezing and exposure to air of damaged surfaces were evaluated. During freezing, losses of ascorbic acid, sucrose, fructose and glucose were reported for both varieties. However, keeping the stem intact minimizes the losses of ascorbic acid in frozen fruits. The exposure to air of cut surfaces affects ascorbic acid content of fresh fruits, with the highest losses reported in Camarosa. Selva showed properties important for commercial use, as compared to Camarosa, with regard to a higher resistance to thawing and higher contents of total phenolics, total protein, and ascorbic acid

The effect of yeast on the anthocyanin characteristics of fermented model solutions

The sensory quality of red wines is basically determined by the colour, which depends on the amount and on the evolution of anthocyanins and other phenolic compounds extracting from the berries into the wine during wine-making. The anthocyanin-monomers are responsible for the development of the red colour, and their acylated derivatives provide stability for the colour of the wines. The anthocyanin profile of wines is affected by several factors: the grape variety, the conditions during wine-making, and also the yeast culture used for the fermentation. In our experiments a self-compiled model solution was fermented by spontaneous fermentation, as well as by four commercial yeasts under laboratory conditions. After fermentation total polyphenolics, anthocyanins, anthocyanin monomer profile, colour intensity, hue, and the ratio of polymeric anthocyanins were studied. Our results show that the spontaneous yeast fermentation resulted in a higher anthocyanin concentration in the fermented model solution, but the commercial yeast strains provided a more advantageous colour characteristic compared to the spontaneous fermentation. After the spontaneous fermentation less sediment was left than in the commercial yeast fermented samples

Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)

Wine aroma is formed by volatile compounds of different chemical natures and origins. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). The aromatic profiles of wines produced from two white varieties (Blanco lexítimo and Agudelo) and one red variety (Serradelo) from Betanzos, harvested in 2006 and 2007, have been established by gas chromatography (GC/FID). A total of 35 varietal and fermentative aroma compounds were identified and quantified in free volatile form, which include terpenols, C13-norisoprenoids, alcohols, esters, volatile fatty acids and volatile phenols. To ascertain the compounds with major impact odours, the Odour Activity Value (OAV) was calculated. Twelve compounds showed concentrations above their perception threshold (OAV>1). The results obtained suggest that ethyl octanoate (apple), isoamyl acetate (banana), ethyl hexanoate (fruity) and β-damascenone (floral) were the most powerful odorants for the white wines Blanco lexítimo and Agudelo from Betanzos. Ethyl octanoate and β-damascenone (fruity and floral aroma respectively) were the most odorant for the red wine Serradelo.Xunta de Galicia (Spain)Adega Lorenzo Bescansa S.U.L

Effect of enological tannin addition on astringency subqualities and phenolic content of red wines

Four Italian red wine varieties (Sangiovese, Montepulciano, Barbera, Nero d'Avola) were used to investigate the effect of enological tannins on astringency characteristics and phenolic content of red wines. Wines were treated with three tannins of different origins (G = grape, E= oak, and P = exotic wood) at two concentrations (10, 20 g/hl) and aged for 1 year. Wines were evaluated for astringency and for 16 subqualities using check-all-that-apply questions. In addition, polymeric pigments, tannins, flavans, total anthocyanins, and color parameters were analyzed. Enological tannin promoted color stability by pigmented polymers formation. Astringency intensity was not enhanced, even better an improvement of mouthfeel sensations was achieved with wood-derived tannins. Multivariate analysis revealed a great influence of the variety on astringency and phenolic characteristics of wines. Therefore, the initial phenolic composition of wine seems to be the main driver of the evolution of wine during aging. Practical applications: Tannin addition is an enological practice widely widespread because of many economical benefits. The use of enological tannins during aging can contribute to color stabilization and to an improvement of astringency subqualities of wines. Training on astringency subqualities with touch standards coupled with the check-all-that-apply questions can provide an interesting way to reveal the different aspects of red wine astringency. Despite high astringency and high phenolic content, a wine may present desirable subqualities which can improve wine experience. Finally, a tailored use of enological tannins depends on wine variety

Mind wandering and driving: a responsibility case-control study

Objective To assess the association between mind wandering (i.e. thinking unrelated to the task at hand) and the risk of being responsible for the crash. Design Responsibility case-control study. Setting Adult emergency department of the Bordeaux University hospital (France) from April 2010 to August 2011. Participants 955 injured drivers presenting as a result of motor vehicle crash. Main outcome measures The main outcome variable was responsibility for the crash. Exposures were mind wandering, external distraction, negative affect, alcohol use, psychotropic medicine use, and sleep deprivation. Potential confounders were sociodemographic and crash characteristics. Results Beyond classical risk factors found to be associated with responsibility, the results showed that intense mind wandering was associated with being responsible for a crash (17% [responsible] vs. 9% [not responsible]; adjusted OR [95% CI]=2.12 [1.37-3.28]). Conclusions Mind wandering while driving, by decoupling attention from visual and auditory perceptions, may jeopardize the ability of the driver to incorporate information from the environment, thereby threatening safety on the roads. Our findings provide support for the latest research designed to develop systems to detect periods of driving vulnerability related to inattention. In addition, further research is recommended to assess how these results could lead to innovative interventions such as attentional training for drivers at risk of inattention

Trials

BACKGROUND: Recent data suggest that 10-20% of injury patients will suffer for several months after the event from diverse symptoms, generally referred to as post-concussion-like symptoms (PCLS), which will lead to a decline in quality of life. A preliminary randomized control trial suggested that this condition may be induced by the stress experienced during the event or emergency room (ER) stay and can be prevented in up to 75% of patients with a single, early, short eye movement desensitization and reprocessing (EMDR) psychotherapeutic session delivered in the ER. The protocol of the SOFTER 3 study was designed to compare the impact on 3-month PCLS of early EMDR intervention and usual care in patients presenting at the ER. Secondary outcomes included 3-month post-traumatic stress disorder, 12-month PCLS, self-reported stress at the ER, self-assessed recovery expectation at discharge and 3 months, and self-reported chronic pain at discharge and 3 months. METHODS: This is a two-group, open-label, multicenter, comparative, randomized controlled trial with 3- and 12-month phone follow-up for reports of persisting symptoms (PCLS and post-traumatic stress disorder). Those eligible for inclusion were adults (>/=18 years old) presenting at the ER departments of the University Hospital of Bordeaux and University Hospital of Lyon, assessed as being at high risk of PCLS using a three-item scoring rule. The intervention groups were a (1) EMDR Recent Traumatic Episode Protocol intervention performed by a trained psychologist during ER stay or (2) usual care. The number of patients to be enrolled in each group was 223 to evidence a 15% decrease in PCLS prevalence in the EMDR group. DISCUSSION: In 2012, the year of the last national survey in France, 10.6 million people attended the ER, some of whom did so several times since 18 million visits were recorded in the same year. The SOFTER 3 study therefore addresses a major public health challenge. TRIAL REGISTRATION: Clinical Trials. NCT03400813 . Registered 17 January 2018 - retrospectively registered

Modelling phenolic and technological maturities of grapes by means of the multivariate relation between organoleptic and physicochemical properties

The ripeness of grapes at the harvest time is one of the most important parameters for obtaining high quality red wines. Traditionally the decision of harvesting is to be taken only after analysing sugar concentration, titratable acidity and pH of the grape juice (technological maturity). However, these parameters only provide information about the pulp ripeness and overlook the real degree of skins and seeds maturities (phenolic maturity). Both maturities, technological and phenolic, are not simultaneously reached, on the contrary they tend to separate depending on several factors: grape variety, cultivar, adverse weather conditions, soil, water availability and cultural practices. Besides, this divergence is increasing as a consequence of the climate change (larger quantities of CO2, less rain, and higher temperatures). 247 samples collected in vineyards representative of the qualified designation of origin Rioja from 2007 to 2011 have been analysed. Samples contain the four grape varieties usual in the elaboration of Rioja wines (‘tempranillo’, ‘garnacha’, ‘mazuelo’ and ‘graciano’). The present study is the first systematic investigation on the maturity of grapes that includes the organoleptic evaluation of the degree of grapes maturity (sugars/acidity maturity, aromatic maturity of the pulp, aromatic maturity of the skins and tannins maturity) together with the values of the physicochemical parameters (probable alcohol degree, total acidity, pH, malic acid, K, total index polyphenolics, anthocyans, absorbances at 420, 520 and 620 nm, colour index and tartaric acid) determined over the same samples. A varimax rotation of the latent variables of a PLS model between the physicochemical variables and the mean of four sensory variables allows identifying both maturities. Besides, the position of the samples in the first plane defines the effect that the different factors exert on both phenolic and technological maturitiesMinisterio de Economía y Competitividad (CTQ2011-26022) and Junta de Castilla y León (BU108A11-2