The glucose - fructose ratio of California grapes

Because of the high sweetness of fructose table grape varieties of high fructose content would be of interest for cold climates. For producing stable sweet table wines with ordinary yeasts high fructose varieties would be desirable. With the Sauternes strain of yeast high glucose varieties would be favored.The LOTHROP-HOLMES method gave good recovery of added glucose, duplicable results, and minor interference of fructose.The glucose/fructose ratio of California grapes at maturity varies over a wide range, from at least 0.80 to 1.12. There is, however, considerable variability in the ratio between different vines.Further data should be obtained for a large number of varieties in order to discover as wide a range of ratios as possible. Plant breeders could then use this information in their experiments

A Conceptual Framework Towards Succession Effectiveness in Family Wineries: The “Winesuccess” Conceptual Framework

Succession effectiveness in family wineries is considered critical for the incumbents and the owning families looking forward to assure winery success and trans-generational continuity, as this endeavour requires substantial commitment, social skills, financial health, and idiosyncratic considerations that are more often than not unstable. Therefore, this thesis provides a platform of critical reflection and theoretical development upon the findings of a doctoral research on the topic of effective succession in family wineries for bringing further and closer theory and professional practice. Systematic literature review of the best available sources of knowledge served as a starting point. It was shown that there is a plethora of academic research on effective family business succession that makes available useful insights into this important process. The review has identified the major theories, models, and frameworks, and provided information on different factors and variables that are believed appropriate to foster succession process further. However, the review findings are often fragmented and subjective which makes it difficult to draw valid conclusions that can be representative for family wineries. Moreover, the review revealed certain gaps and uncertainties in the research that this thesis has aimed to bridge, and allowed the development of a preliminary conceptual framework (version one) with the testable research hypotheses. A primary research that followed in the organizational context of Cypriot family wineries made use of both quantitative and qualitative approaches, at a greater and lesser extent, respectively. These approaches were put forward based on the researcher’s ontological, epistemological and axiological assumptions. The numeric data were largely generated from a self-completed questionnaire survey that was comprehensive with an open aspect. The questionnaire was mailed to the entire population of fifty-four family wineries inclusive with hundred participants. The statistical analysis was undertaken using SPSS software. Pearson correlation analysis was the foremost statistical device used in the direction of establishment significant relationships among different succession factors. In order to enrich the meaning of statistical analysis with wine-specific insights, the researcher made further use of illustrative evidence collected from the survey open aspect

Efeito da adição de sulfato de amônio sobre a produção de ácido succínico durante a fermentação alcoólica

Succinic acid production by yeasts during alcoholic fermentation of cane molasse supplemented with 25, 50 and 100 ppm of nitrogen in the form of ammonium sulfate was determined by gas-liquid chromatography. Ethanol production was not effected by the different levels of nitrogen, but there was a significant reduction in the content of succinic acid which was inversely related with the ammonium sulfate concentration in the medium.A produção de ácido succínico por leveduras durante a fermentação alcoólica de mosto de melaço suplementado com 25, 50 e 100 ppm de nitrogênio na forma de sulfato de amônio foi determinada por cromatografia em fase gasosa. A adição de nitrogênio amoniacal não afetou significativamente a produção de álcool etílico. Houve redução significativa no teor de ácido succínico com o aumento da quantidade de nitrogênio adicionada