Technological Characteristic of Cabernet Sauvignon Wine Produced from Organically Grown Grapes

The opportunities for organic growing of the Cabernet Sauvignon variety in the region of the town of Pleven, Central Northern Bulgaria, were studied during the period 2017-2020. Conventional and organic plant protection measures against the diseases downy mildew (Plasmopara viticola) and powdery mildew (Oidium tuckeri) were undertaken in the experimental plantations. In the organic cultivation of the variety, the products Funguran OH 50 WP and Thiovit Jet 80 WG were used, with seven treatments carried out annually. In the conventional cultivation, five or six combined treatments were applied. In the period of technological maturity, a minor attack of downy mildew and powdery mildew was found on the foliage and the clusters in both variants. The damage index from both diseases was higher in the organic production, but the differences found did not have a significant impact on the quality of the grape harvest. In the organic grape-growing, the amount of the input elemental Cu was strictly monitored. A technological characteristic of the Cabernet Sauvignon wines obtained from both growing variants was made. The difference in the main indicators of the grapes chemical composition was insignificant. The average rate of sugars, total acidity and glucoacidimetric index was similar. No significant differences were observed in the ratios of most indicators of the wines chemical composition. The contents of alcohol, sugars, total acidity and extract in the samples of both variants were identical. More differences stood out relating the total phenolic compounds, anthocyanins and colour intensity, as their rates were higher in the conventional wines. Due to their better taste and color features, these samples had higher tasting scores and were superior in their organoleptic qualities compared to the organic wines

Comparison of the osseointegration of implants in smokers and non-smokers

Introduction: Wound healing is fundamental to the process of osseointegration and smoking is recognized as a risk factor. Several mechanisms have been proposed by which smoking may affect wound healing. The development of osseointegrated implants represents one of the most important breakthroughs in contemporary dental practice in the oral rehabilitation of partially or fully edentulous patients.Aim: The aim of this retrospective study is to compare the osseointegration of implants with two kinds of surfaces in smokers and non-smokers.Materials and Methods: Patients - smokers and non-smokers, with implant treatment for at least 3 years, were divided into four groups with 25 patients in each group. Their implant placement was made following the same protocol, by one operator and after that they received same instructions.Results and Discussion: Both osseointegration and good healing of the mucosal structures are required for den­tal implant placement to be successful.Conclusion: Smoking is one of the factors contributing to implant failure. It imposes multiple effects on the oral mucosa. The soft tissues around implants with two kinds of surfaces showed stable healing between smokers and non-smokers, with no great difference

The influence of fermentation activity and ester producing capacity of yeast strains on the chemical composition and organoleptic characteristics of Gamza wines

The influence of the two technological parameters, temperature (20 °C, 24 °C, 28 °C) and the inoculum amount of the yeast culture (2%, 3%, 4%) on the duration of the alcoholic fermentation and the ester-producing capacity of the Badachoni and the 24-6 strains of Saccharomyces cerevisiae species was studied. The yeast exhibited high fermentation activity. The intensity with which it initiated the process and the time for its completion was in correlation with the studied factors. The strains showed the best activity at 28 °C/4%. Neural networks were applied and mathematical models were derived, properly describing the fermentation process and the change in the total amount of esters in the course of the process, depending on the technological conditions. The rate in the dynamic of the esters during the process was monitored in 4 stages - onset, rapid fermentation, quiet fermentation, and after malolactic fermentation. The maximum quantity of esters was synthesized in the middle of the process. During alcoholic fermentation, the esters followed a tendency to increase with decreasing the temperature, increasing the amount of yeast culture and the time of the process. The Badachoni and the 24-6 strains demonstrated the highest ester-producing capacity under the temperature of 20 °C and with the 4% inoculum of the yeast culture. The Badachoni strain quantitatively produced more esters than the 24-6 strain. No strict correlation was found between the amount of esters and the organoleptic properties of the wines. The sample containing the most esters had the highest tasting score only in the variants of the 24-6 strain

Проучване на химичния състав, антиоксидантната активност и органолептичния профил на български вина от хибридни сортове

The chemical composition, the antioxidant activity and the organoleptic profile of Bulgarian wines from the hybrid varieties Misket Kaylashki, Rubin, Kaylashki Rubin and Trapezitsa was studied. The properties of the red wines were compared to those of Cabernet Sauvignon wine. The varieties were grown in the region of Pleven, Central Northern Bulgaria. The results had shown that the wine composition was mainly determined by the variety and its peculiarities. Misket Kaylashki white wine had the lowest rate of sugar-free extract and total acidity. From the red wines, Rubin contained the highest sugar-free extract and glycerol, Kaylashki Rubin had the lowest concentration of glycerol and the highest total acidity, Trapezitsa had the lowest sugar-free extract. In the red wines, the rate of total phenolic compounds and anthocyanins was highest in Rubin and the lowest in Trapezitsa. Misket Kaylashki, as a typical muscat wine, had the highest rates of esters. From the red wines Rubin contained the highest rate of total esters and aldehydes and the lowest higher alcohols. According to the ABTS and MRAP methods, Misket Kaylashki had the lowest antioxidant capacity, while from the red samples Rubin was reported to have the highest and Kaylashki Rubin the lowest.Проучен е химичният състав, антиоскидантната активност и органолептичният профил на български вина от хибридните сортове Мискет Кайлъшки, Рубин, Кайлъшки Рубин и Трапезица. Характеристиките на червените вина са сравнени с тези на вино Каберне совиньон. Сортовете са отглеждани в района на гр. Плевен, Централна Северна България. Резултатите показват, че съставът на вината се обуславя от сорта и неговите особености. Бялото вино Мискет Кайлъшки има най-нисък беззахарен екстракт и обща киселинност. От червените вина Рубин съдържа най-много беззахарен екстракт и глицерол, Кайлъшки рубин е с най-ниска концентрация на глицерол и най-висока обща киселинност, Трапезица е с най-нисък беззахарен екстракт. При червените вина количеството на общи фенолни съединения и антоциани е най-голямо в пробата Рубин и най-малко в Трапезица. Мискет Кайлъшки, като типично мискетово вино е с най-висока концентрация на естери. От червените вина Рубин съдържа най-много общи естери и алдехиди и най-малко висши алкохоли. Според методите ABTS и MRAP, Мискет Кайлъшки е с най-ниска антиоксидантна способност, докато при червените проби най-висока е отчетена при Рубин, а най-ниска при Кайлъшки рубин

Development, Status and Perspectives of Vine-growing and Wine-making in Bulgaria

Grapes and wine production on the Balkan Peninsula dated back to the ancient times due to the favorable natural conditions for vine-growing. Despite its small territory, with its geographic location Bulgaria has an extremely varied relief and climate. On the basis of the diverse terroir the country was divided into 5 wine-growing regions where along with the common, globally known vine varieties, some local ones, characteristic and typical of each region, are also grown. Over the past two decades, the development of the wine sector in the country and the legislation had been in line with the requirements and arrangements with the European Union. From 2002 to 2010 there was a significant decline in the cultivated area of vineyards and the wine export. Full control has been introduced on the planting of wine grape varieties. During the years following the accession of Bulgaria to the EU, there has been a gradual expansion of the cultivated areas with wine and table grape varieties, although the process of setting up new plantations is extremely slow. The preservation and expansion of the vineyards of traditional Bulgarian varieties has been encouraged. Wine varieties dominate in the structure of vineyards and occupy 95%25 of the vineyards and the table grapes ndash%253B about 5%25. The red wine varieties are predominant, as they are about 58%25 of the area of ​​the vineyards and white wine varieties are 42%25. During the last decade, the interest in bio and organic produce has grown strongly and the areas for organic grape production are constantly growing. Over the past 100 years, viticulture and wine-making development in Bulgaria had marked times of rise and times of severe crises however it had always preserved its place as a subsector determining the structure of Bulgarian agriculture, being of great importance for the countrys economy

Aromatic Profile of Grapes from White and Red Varieties

The aromatic composition of grapes from the white varieties Dimyat clone 6%252F46, Aligote clone 4%252F10, Muscat Ottonel clone 7%252F46, Misket Vrachanski clone 9%252F5, Plevenska Rosa and the red varieties Pamid clone 5%252F76, Gamza clone 52-9-4, Gamza clone 52-9-5, Kaylashki Rubin, grown in the soil and climatic conditions of Pleven, Central Northern Bulgaria was studied. Twenty-one flavor-determining components influencing the aromatic profile of the wine (9 esters, 7 terpenes and 5 higher alcohols) were identified. The number of the analyzed groups of compounds was the greatest in the white aromatic varieties (Muscat Ottonel, Misket Vrachanski, Plevenska Rosa), being their specific feature. The content of esters in white and red varieties was similar, unlike the terpenes and the higher alcohols, the sum of which was higher in the white ones. In the experimental samples the quantity of esters was prevailing with the highest concentration of ethyl butanoate, diethyl succinate, ethyl decanoate. The 2-phenylacetate content was the lowest. From the terpenes group, in the white varieties the representatives of linalool, nerol and geraniol predominated qualitatively, while in the red ones linalool and the isomers of linalool oxide were prevailing. From the identified higher alcohols the highest concentrations found were of 3-methyl-1-butanol and 2-methyl-1-butanol

Solid-state encapsulation of Ag and sulfadiazine on zeolite Y carrier

Hypothesis: A new simplified procedure for encapsulation of antibacterial silver nanoparticles by Solid-state Ion Exchange (SSIE) procedure over zeolite Y, followed by deposition of sulfadiazine (SD) by dry mixing was examined for the preparation of topical antibacterial formulations. The ion-exchange and adsorptive properties of the zeolite matrix were utilized for the bactericidal Ag deposition and loading of antibiotic sulfadiazine. Experiments: Assessment of the encapsulation efficiency of both active components loaded by solid and liquid deposition methods was made by X-ray diffraction, TEM, FT-IR spectroscopy and thermogravimetric analysis (TGA). SD release kinetics was also determined. Findings: Sustained delivery of sulfadiazine has been observed from the Ag-modified zeolites compared to the parent HY material. It was found that if SD was loaded in solution, part of the zeolite silver ions was released and interacted with SD, forming AgSD. By solid-state SD deposition, the reaction between the drug and the silver was restricted within the limits of inter-atomic interaction, and total but prolonged drug release occurred. © 2015 Published by Elsevier Inc

THE BULGARIAN LEGAL REGULATION ON PACKAGE TRAVEL AND LINKED TRAVEL ARRANGEMENTS ACCORDING TO DIRECTIVE (EU) 2015/2302

In July 2018 entered into force new provisions of European law about package travel and other travel services and their sale by organizers and retailers to consumers. The new legislative framework is a direct consequence of the changes that came on the travel market in the last decades and it expresses the European legislator's pursuit of the changes concerned to be adequately reflected in the legal order. The subjects of this study are the main principles of Directive (EU) 2015/2302 on package travel and linked travel arrangements and their role in improving the protection of travel services consumers. In particular, the article analyzes issues relating to the scope of protection of the new Directive about consumers, the meaning of the term “package travel”, the trader's obligation to provide certain information to the consumer before concluding the contract, the rights arising out of the contract, the liability for the proper performance of a package, the means of protection in case of organizer’s insolvency

Auditory Selective Attention to Speech Modulates Activity in the Visual Word Form Area

Selective attention to speech versus nonspeech signals in complex auditory input could produce top-down modulation of cortical regions previously linked to perception of spoken, and even visual, words. To isolate such top-down attentional effects, we contrasted 2 equally challenging active listening tasks, performed on the same complex auditory stimuli (words overlaid with a series of 3 tones). Instructions required selectively attending to either the speech signals (in service of rhyme judgment) or the melodic signals (tone-triplet matching). Selective attention to speech, relative to attention to melody, was associated with blood oxygenation level-dependent (BOLD) increases during functional magnetic resonance imaging (fMRI) in left inferior frontal gyrus, temporal regions, and the visual word form area (VWFA). Further investigation of the activity in visual regions revealed overall deactivation relative to baseline rest for both attention conditions. Topographic analysis demonstrated that while attending to melody drove deactivation equivalently across all fusiform regions of interest examined, attending to speech produced a regionally specific modulation: deactivation of all fusiform regions, except the VWFA. Results indicate that selective attention to speech can topographically tune extrastriate cortex, leading to increased activity in VWFA relative to surrounding regions, in line with the well-established connectivity between areas related to spoken and visual word perception in skilled reader

Silver- and sulfadiazine-loaded nanostructured silica materials as potential replacement of silver sulfadiazine

Silver sulfadiazine (AgSD) is the leading topical antibacterial agent for the treatment of burn wound infections. Antibacterial effect of AgSD is limited by its poor aqueous solubility, and antibacterial activity develops only by decomposition of AgSD to silver ions and sulfadiazine. In this study, it is for the first time that application of silver-modified nanoporous silica carriers (MCM-41 or SBA-15) loaded with sulfadiazine (SD), instead of silver sulfadiazine, overcoming the abovementioned disadvantages has been demonstrated. By direct or post synthesis methods, 5–15 nm sized silver nanoparticles can be stabilized in the channels or on the outer surface of nanoporous silica supports; moreover, the empty channels can be loaded by SD molecules. The SD-loaded, silver-modified materials show sustained release properties and similar or even better antimicrobial properties than AgSD. Adsorption of AgSD on nanoporous silica particles significantly improves its water solubility