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QUANTIFICATION OF CALCIUM IN SPARKLING WINES BY INFRARED SPECTROSCOPY

Markets are increasingly competitive and the companies feel the urge to improve their manufacturing processes. Blending that with a larger control of quality and safety it was created a need to develop new methods of analysis each time more accurate, faster and with lower costs. Alentejo is a region with a wide variety of soils, most of them are rich in calcium and potassium. In the production of sparkling wine many wineries use encapsulated yeast in alginate beads, instead of the traditional method, champenoise. The first method is faster, allowing a more versatile production, reducing the risk of contamination and features organoleptic characteristics similar to the traditional method (yeast free). However, encapsulated yeast spheres should be only used if the base wine matches a number of features, among them calcium content. In this study the calcium content in the wine was determined by atomic absorption spectroscopy (AAS) and by near-infrared spectroscopy. The AAS is a high sensitivity method clearly produces a reliable result, however it is very time consuming and produces great quantities of environmental waste, therefore the possibility of using near-infrared spectroscopy as a method was studied to be a fast, simple and clean alternative to the AAS. It was obtained a calibration model with a variation coefficient higher than 0.80 which indicates that the near-infrared spectroscopy as an adequately alternative the ASS

What are seedless table grapes?

Grapes are one of the most commonly produced fruit crops in the world and an important fruit commodity that allows good profits to producers. According to their characteristics, grapes can be considered for different uses: wine production (varieties with higher acidity and moderate sugar content), table grapes for fresh consumption (varieties with low acidity, low sugar, and specific standards of size, color, and shape), and raisins (varieties with low acidity and high sugar). In the last years cultivation and consumption of table grapes (Vitis vinifera L.) has increased considerably, mainly due to seedless varieties. Consumers appreciate the absence of seeds and are willing to pay more for sweeter and more firm seedless grapes. However, for many people the term “seedless” has a negative connotation, associated with negative health effects or even genetic manipulation. Seedless grapes exist naturally or may be manipulated by plant breeders without using genetic engineering techniques. Is possible to distinguish two mechanisms of seedlessness: parthenocarpy (when the ovary can develop without fertilization of the ovum) and stenospermocarpy (embryo abortion occurs after fertilization, and partially developed seeds or traces of seed are visible). Shelf-life of seedless grapes is expected to be longer than seeded fruits, because seeds produce hormones that activate senescence. The current table grapes breeding programmes are designed to obtain varieties with good characteristics and mandatorily seedless. So, the absence of seeds, shape, colour, skin thickness, resistance against diseases and pests, ability to be transported without damage and shelf-life are the main criteria to select new varieties. However, those who think that these new seedless table grape varieties are a new development, you are mistaken! There are records of this type of grapes since the 19th century. The most widely commercialized seedless table grapes varieties in the world are Thompson seedless (first seedless variety cultivated in the world), Crimson and Autumn Royal. In recent years, the post-harvest research group at the University of Évora has developed several works, in partnership with regional enterprises, in the characterization and quality evaluation of several varieties of seedless table grapes. This work was supported by Portuguese National Funds through FCT – Fundação para a Ciência e a Tecnologia under Project UIDB/05183/2020 (MED). S. Ricardo-Rodrigues acknowledges a PhD grant from FCT (2021.07663.BD)

Mode structure in superconducting metamaterial transmission-line resonators

FUNDAÇÃO DE AMPARO À PESQUISA E INOVAÇÃO DO ESTADO DE SANTA CATARINACNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOSuperconducting metamaterials are a promising resource for quantum-information science. In the context of circuit QED, they provide a means to engineer on-chip dispersion relations and a band structure that could ultimately be utilized for generating complex entangled states of quantum circuitry, for quantum-reservoir engineering, and as an element for quantum-simulation architectures. Here we report on the development and measurement at millikelvin temperatures of a particular type of circuit metamaterial resonator composed of planar superconducting lumped-element reactances in the form of a discrete left-handed transmission line that is compatible with circuit QED architectures. We discuss the details of the design, fabrication, and circuit properties of this system. As well, we provide an extensive characterization of the dense mode spectrum in these metamaterial resonators, which we conduct using both microwave-transmission measurements and laser-scanning microscopy. Results are observed to be in good quantitative agreement with numerical simulations and also an analytical model based upon current-voltage relationships for a discrete transmission line. In particular, we demonstrate that the metamaterial mode frequencies, spatial profiles of current and charge densities, and damping due to external loading can be readily modeled and understood, making this system a promising tool for future use in quantum-circuit applications and for studies of complex quantum systems.115120FUNDAÇÃO DE AMPARO À PESQUISA E INOVAÇÃO DO ESTADO DE SANTA CATARINACNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOFUNDAÇÃO DE AMPARO À PESQUISA E INOVAÇÃO DO ESTADO DE SANTA CATARINACNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOSem informaçãoSem informaçãoAgências de fomento estrangeiras apoiaram essa pesquisa, mais informações acesse artig

Qubit-flip-induced cavity mode squeezing in the strong dispersive regime of the quantum Rabi model

Squeezed states of light are a set of nonclassical states in which the quantum fluctuations of one quadrature component are reduced below the standard quantum limit. With less noise than the best stabilised laser sources, squeezed light is a key resource in the field of quantum technologies and has already improved sensing capabilities in areas ranging from gravitational wave detection to biomedical applications. In this work we propose a novel technique for generating squeezed states of a confined light field strongly coupled to a two-level system, or qubit, in the dispersive regime. Utilising the dispersive energy shift caused by the interaction, control of the qubit state produces a time-dependent change in the frequency of the light field. An appropriately timed sequence of sudden frequency changes reduces the quantum noise fluctuations in one quadrature of the field well below the standard quantum limit. The degree of squeezing and the time of generation are directly controlled by the number of frequency shifts applied. Even in the presence of realistic noise and imperfections, our protocol promises to be capable of generating a useful degree of squeezing with present experimental capabilities

Phenolic characterization and antioxidant assessment of Vitis vinifera L. grapes produced in Alentejo

Wine is part of the Mediterranean diet and it’s also known by its benefits in human health when consumed with moderation due to the presence of some phytonutrients. During ripening process, red wine grapes naturally develop these compounds, namely polyphenols, which evidence the organoleptic properties. In this study, varieties commonly produced in Alentejo (Syrah, Tempranillo, Touriga Nacional and Trincadeira) were selected to evaluate the evolution of the phenolic content and the evolution of antioxidant activity during vérasion. Total phenolic compounds content and total flavonoids were evaluated by UV/Vis spectroscopy. Anthocyanins content was determined by HPLC-DAD. Antioxidant activity of grape extracts was quantified using DPPH method, total reducing power3 and β-carotene/linoleic acid system