The Hawking-Page crossover in noncommutative anti-deSitter space

We study the problem of a Schwarzschild-anti-deSitter black hole in a noncommutative geometry framework, thought to be an effective description of quantum-gravitational spacetime. As a first step we derive the noncommutative geometry inspired Schwarzschild-anti-deSitter solution. After studying the horizon structure, we find that the curvature singularity is smeared out by the noncommutative fluctuations. On the thermodynamics side, we show that the black hole temperature, instead of a divergent behavior at small scales, admits a maximum value. This fact implies an extension of the Hawking-Page transition into a van der Waals-like phase diagram, with a critical point at a critical cosmological constant size in Plank units and a smooth crossover thereafter. We speculate that, in the gauge-string dictionary, this corresponds to the confinement "critical point" in number of colors at finite number of flavors, a highly non-trivial parameter that can be determined through lattice simulations.Comment: 24 pages, 6 figure, 1 table, version matching that published on JHE

Plan by evidence : targeting territory's talents

underfunded planning budgets, a condition very common in cities of developing countries, suffer disproportionately from the negative social, economic and environmental externalities of uncontrolled/unregulated development and, at the same time, are unable to benefit from their latent potentials. In these contexts, the implementation of planning philosophies and methods from the Western tradition is neither desirable nor suitable as these cannot match needs, priorities, organisational structures, or financial resources. Alternative models are crucially needed to tackle cogent urban issues, including growing population, territorial extension, informal urbanisation, environmental exploitation, among others. This ambitious goal requires a massive effort, whose results on the ground will likely come to fruition in a long-term horizon. At the same time, even in the absence of more structured planning practices, practical tools capable to adapt to the specific context in which they are implemented and streamline decision-making are urgently needed for the sustainable management of urbanisation. To this end, this article presents an approach for the implementation of streamlined, and practical planning tool, based on immediate evidence, specifically tailored for those countries that are lacking in more established strategies for the management of urban development or that are characterized by high-level needs and limited resources. This is based on reading of the territory as an operative instrument for urban planning at meso - and local - scales. It entails the identification, for each element constituting a given territory, of three fundamental aspects: needs, talents and vocation. These, once identified and defined within their social, economic, environmental contexts, provide the concrete evidence onto which to ground small and medium-scale urban interventions. The described method is part of a wider research aiming the urban Integration of IDP camps in Iraq commissioned by UN-Habitat

In berry distribution and extraction of thiol precursors in Gew\ufcrztraminer.

The so-called varietal thiols are an interesting technological class of compounds that contributes to the "tropical" notes of wine. The factors governing the formation of their precursors and the conversion to the corresponding free forms are still discussed (Thibon et al. 2016) but, technologically speaking, the precursor availability is a prerequisite. Several data are present in the literature regarding Sauvignon Blanc (SB), while fewer deal with Gew\ufcrztraminer (GWT; Dubordieu and Tominaga 2009; Roland 2010a & b; Concejero et al., 2014), a variety native to Tramin, in South-Tyrol (Italy). For this reason, we investigated the concentration of 3-S-glutathionylhexan-1-ol (GSH-3MH) and 3-S-cysteinylhexan-1-ol (Cys-3MH) in GWT as regards: (1) the distribution between marks and juice in samples processed at a semi-industrial scale, in comparison with SB samples having similar \ub0Brix and pressing yield; (2) the effect of pre-fermentation skin-contact protocols, also used along with commercial enzymes to favour extractions from skin; (3) the fractioning during pressing on industrial-scale. Thiol precursors were analysed according to Larcher et al. (2013). GWT skins are characterised by a higher content in precursors compared to SB\u2019s at the same pressing yield, while this difference is turned upside down in juice. Pre-fermentation skin-contact significantly increased thiol precursors' concentration while the impact of the enzymes was not significant. Around 30% of total precursors are contained in the pressing fraction corresponding to the final 5% of the juice

Simultaneous yeast–bacteria inoculum. A feasible solution for the management of oenological fermentation in red must with low nitrogen content

The simultaneous inoculum of yeasts and bacteria is a feasible solution for improving fermentation in wines with a harsh chemical composition, capable of inhibiting microbial activity. Considering the risk of wine spoilage due to lactic bacteria, co-inoculum is suggested in white wines with a low pH. However, climate change has also caused problems in achieving malolactic fermentation in red wines, due to the high concentration of ethanol and the low nutrient content. In this work, 5 pairs of commercial oenological starters were tested in simultaneous fermentation, using 4 red musts with a low nitrogen content, and compared with a traditional winemaking process. The simultaneous inoculum caused a slowdown in the activity of yeasts, although no problems in the accomplishment of alcoholic fermentations were observed. More reliable malolactic fermentation was performed in the co-inoculum trials, while, in traditional winemaking, some failures in the degradation of malic acid were observed. Microbiological analyses agreed with these observations. No differences were found in yeast density during alcoholic fermentation, demonstrating the absence of negative interaction between the yeast and the bacteria. However, simultaneous fermentation is not without risks; the highest increases of acetic acid were noted in the co-inoculum trials. The addition of yeast and bacteria to must with a serious lack of nutrients would appear to be a promising alternative to traditional fermentation; however, careful control of the chemical composition of must is mandatory to obtain reliable microbiological activity in the first stages of winemaking

Evaluation of antioxidant supplementation in must on the development and potential reduction of different compounds involved in atypical ageing of wine using HPLC-HRMS

Atypical aging of white wines (ATA) is an off-flavour characterised by rapid loss of fruity aromas and the development of unpleasant odours. This study aims to evaluate the effectiveness of different oenological adjuvants (4-ethylcatechol, 4-methylcatechol, gentisic acid, hydroxytyrosol, ascorbic acid, glutathione, ellagic acid, gallic acid, galla tannin, ellagic tannin, quebracho, grape tannins) added to musts before fermentation for preventing the possible development of ATA. High resolution mass spectrometry made it possible to quantify and qualify free and conjugated IAA in wine at the end of the fermentation and subsequently 2-aminoacetophenone (AAP) was quantified after the force ageing period (6 days at 40 °C). Ascorbic acid was confirmed as the most appropriate antioxidant adjuvant which can be used for ATA defect prevention. With an almost comparable effect, gallotannin addition prevented AAP production to exceed 1 μg/L. A predicted model (ANCOVA) indicated that over 80% of the variability of potential AAP formation in wines was explained by the amount of precursors, grape variety and antioxidant treatment. Moreover, a suspect screening approach made it possible to study the kinetic formation and the consumption of the reaction metabolites formed during the oxidative degradation of IAA leading to AA

Varietal thiol precursors in Gew\ufcrztraminer: effect of clone and grape ripening.

Much research has been carried out since the discovery of glutathionyl- (GSH-) and cysteinyl (Cys-) precursors of 3-mercaptohexan-1-ol (3MH) in grapes and juices (Tominaga et al.,1998; Peyrot des Gachons et al., 2002) in order to understand the origin of these precursors and optimize the technological options useful to liberate and maintain the free forms and the related fermentative compounds characterised by interesting tropical, passion fruit and grapefruit-like aroma. As few data are available about the role of these precursors in the case of Gew\ufcrztraminer (GWT; Roland Dubordieu and Tominaga 2009; Roland et al., 2010a & b; Concejero et al., 2014), an international variety native to Tramin (South-Tyrol, Italy) we investigated the effect of clone and ripening in grape samples of GWT grown in Trentino (Italy). The juices of 7 GWT clones - ISMA-AVIT 904, 906, 916, 918 and 920R, as well as LB14 and 1101 - grown in 4 plots and harvested at the technological ripeness allowed by the very hot 2015 vintage were analysed. Moreover, GWT grapes from 6 different non-clonal vineyards sited at a altitude between 120 and 525 m a.s.l. in Trentino were analysed during the last month before harvest. Thiol precursors were measured using an UHPLC approach with triple quadrupole mass detection according Larcher et al., (2013). Significant differences were found between clones as regards thiol precursors concentration in 2015 grape, the 906 and 920R clones showing a higher molar concentration of the sum of GSH-3MH and Cys-3MH compared to 916. A clear and statistically significant increasing trend during ripening was observed for the cited precursors, confirming for GWT previous results observed by Kobayashi et al (2010) for Koshu

The Hawking-Page crossover in noncommutative anti-deSitter space

We study the problem of a Schwarzschild-anti-deSitter black hole in a noncommutative geometry framework, thought to be an effective description of quantum-gravitational spacetime. As a first step we derive the noncommutative geometry inspired Schwarzschild-anti-deSitter solution. After studying the horizon structure, we find that the curvature singularity is smeared out by the noncommutative fluctuations. On the thermodynamics side, we show that the black hole temperature, instead of a divergent behavior at small scales, admits a maximum value. This fact implies an extension of the Hawking-Page transition into a van der Waals-like phase diagram, with a critical point at a critical cosmological constant size in Plank units and a smooth crossover thereafter. We speculate that, in the gauge-string dictionary, this corresponds to the confinement "critical point" in number of colors at finite number of flavors, a highly non-trivial parameter that can be determined through lattice simulations.Comment: 24 pages, 6 figure, 1 table, version matching that published on JHE

La tecnologia ad ultrasuoni per il trattamento del pigiato di uve bianche

La tecnologia ad ultrasuoni, che trova diverse applicazioni nel settore alimentare e delle bevande, non \ue8 ancora stata introdotta nel settore enologico anche se sono parecchi gli studi di laboratorio relativi agli effetti su alcune fasi di processo della filiera vino. Solo a luglio 2019 la tecnologia ad Ultrasuoni \ue8 stata inserita dall\u2019OIV tra le pratiche ammesse nel trattamento dell\u2019uva pigiata e diraspata. Grazie all\u2019esperienza acquisita e agli interessanti risultati che riguardano la mecerazione delle uve rosse sono state realizzate numerose ricerche preliminari sul trattamento del pigiato di uve bianche, al fine di valutare l\u2019ipotesi di utilizzare gli ultrasuoni in questa delicata fase di lavorazione delle uve bianche aromatiche. Le esperienze di laboratorio e di cantina hanno consentito di verificare che il breve trattamento con ultrasuoni pu\uf2 sostituire integralmente la macerazione che si effettua per le uve bianche. Risulta interessante l\u2019effetto del tempo di trattamento sull\u2019estrazione dei componenti, tuttavia questa variabile dovr\ue0 essere gestita assieme all\u2019amplitudine nell\u2019impianto tecnologico al fine di poter garantire l\u2019estrazione dei componenti desiderati in funzione della maturit\ue0 dell\u2019uva e dell\u2019obiettivo enologico. Anche se non statisticamente significativi, gli incrementi in precursori e nella gradevolezza olfattiva evidenziano il positivo effetto del trattamento con ultrasuoni e confermano la possibilit\ue0 di sostituire integralmente la tradizionale macerazione effettuata nelle cantine sulle uve bianche aromatiche. In linea generale il trattamento con ultrasuoni consente di limitare i costi di produzione e di limitare anche eventuali trattamenti enzimatici estrattivi sul pigiato. Anche a livello energetico i consumi risultano molto limitati rispetto ad esempio a macerazioni a freddo spesso utilizzate in cantina per la macerazione delle uve bianche

Internet@minori

The Minister for Innovation and Technologies, Lucio Stanca, has organised a day to examine issues pertaining to an informed use of the Internet. The Web provides easy access to educational resources, enables forms of cooperation in learning, offers opportunities for dialogue, and facilitates contact with the many facets of our cultures. But episodes occasionally occur that are particularly serious and show that minors are highly vulnerable to the dangers of the Internet. To develop the educational potentiality of the Web to the full, these concerns must be tackled seriously and reasonably. The Conference \u27Who\u27s Afraid of the Internet? - Encouraging the informed use of the Internet\u27 is intended to lay the foundations for active co-operation among institutions, the private sector, associations and experts to deal with policy aspects of the Web and to work out plans to increase awareness, educate, and put forward potential solutions as well