Assessment of Natural Resources Use for Sustainable Development - DPSIR Framework for Case Studies in Portsmouth and Thames Gateway, U.K.

This chapter reports on the uses of the DPSIR framework to assess the sustainability of the intertidal environments within the two UK case study areas, Portsmouth and Thames Gateway. It focuses on statutory conservation areas dominated by intertidal habitats. Two are located in Portsmouth (Portsmouth and Langstone Harbours) and four in the Thames Gateway (Benfleet Marshes, South Thames Estuary, Medway Estuary and the Swale in the Thames Gateway). Based on the reduction of a number of pressures and impacts observed in recent decades and the improvement of overall environmental quality, all six SSSIs are considered to be sustainable in the short and medium term. In the future, it is possible that the impacts of climate change, especially sea-level rise, might result in further reduction in the area and/or quality of intertidal habitats. Further integration between conservation and planning objectives (both for urban development and management of flood risk) at local level is needed to support the long-term sustainability of intertidal habitats

A neutron diffraction study of the oxygen diffusion in molybdenum doped Ba2InO5

International audienceThe structures of molybdenum doped Ba2In2O5 were refined using X-ray and neutron diffraction data at room and high temperature with the aim to derive preferred oxygen diffusion pathways. At room temperature, refinement of composition Ba2In2-xMoxO5+3x/2 with x=0.1 revealed molybdenum atoms are preferentially located in the tetrahedral layers of the brownmillerite. At 700°C, the structure can be viewed as the stacking of alternating In and In/Mo octahedral layers. The conduction process occurs preferentially in the later which is highly oxygen deficient. Preferred oxygen diffusion pathways were deduced from Joint Probability Density Function (JPDF) and energy barriers were derived. It was in good agreement with the activation energy deduced from impedance spectroscopy for composition x=0.1 at 950°C. However, calculation of energy barrier assumes a dynamic disorder of oxide ions which is unlikely to occur at lower temperature and for sample containing a larger amount of molybdenum. Composition x=0.5 is cubic on the whole range of temperature. At room temperature, JPDF revealed a static disorder of the oxygen atoms, which is likely due to the solution of molybdenum into the barium indium perovskite. When temperature increases the disorder becomes more and more dynamic

Evolution of the Phenolic Content and Extractability Indices During Ripening of Nebbiolo Grapes from the Piedmont Growing Areas over Six Consecutive Years

The phenolic composition and extractability indices of grape berries play a key role in assessing redwine quality because the relationship between grape phenolic maturity and wine phenolic compositionis well known. In this work, grape quality indices were determined in Nebbiolo grapes from two growingareas of Langhe (South Piedmont), at different stages throughout the ripening process in six consecutiveyears (2004 to 2009), with the aim of evaluating the ripening- and growing area-related changes in thegrape indices separately. The effect of vintage was also investigated. Ripeness data were compared withanalogous data determined in Nebbiolo grapes grown in the Carema area (North Piedmont). The vintageeffect far outweighed any changes in the grape indices introduced by the ripening stage, even those arisingfrom differences in the production area. In the Langhe and Carema zones, the average berry mass, pH,total acidity, total anthocyanins extractable at pH 3.2, total flavonoids and non-anthocyanin flavonoidsextractable at pH 1, and the seed maturity index were seasonally dependent. The more ripening-affectedparameters were the technological ones. This work highlights the importance of determining the phenolextractability, since it provides relevant information that allows improved management of the macerationstage

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae affect the chemical composition of wines, by modulating various metabolites of oenological interest. The current study was carried out to elucidate the effect of sequential inoculation of the above mentioned species on the production of white wines, especially on the chemical and aromatic characteristics of Chardonnay, Muscat, Riesling and Sauvignon blanc wines. Titratable acidity and glycerol content exhibited evident differences among the wines after fermentation. For volatile compounds, mixed fermentations led to a reduction of the total esters, including ethyl acetate, which is a compound responsible for wine deterioration. However, Sauvignon blanc wines fermented by mixed cultures contained significantly higher levels of esters and thiols, both associated with positive sensory attributes. These findings suggest that sequential inoculations possess great potential in affecting and modulating the chemical and aromatic profile of white wines, especially those produced from Sauvignon blanc grapes

L’indemnisation chômage au travail. Appropriation d’un dispositif de régulation public par les salariés intermittents du spectacle en France

The rise of atypical forms of employment invites us to scrutinize unemployment benefit provision. Unlike the modern world of employment, based on “standard employment contract,” wage­earners in the performing arts advocate for the highly flexible regime of “intermittent” employment. Through the study of the effects of a deregulated market on careers, status and meaning of work, shared by atypical wageearners, our aim is to understand the informal role of this compensation policy for their self­conception

Influence of the mannoproteins of different strains of Starmerella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines

Aim: In this work, seven strains of Starmerella bacillaris were analysed for their ability to release polysaccharides during alcoholic fermentation (AF), both in single-strain and in sequential AF together with Saccharomyces cerevisiae. Methods and results: A synthetic polysaccharide-free must was used to characterise the mannoproteins (MPs) released. The MPs were quantified, characterised in terms of carbohydrate composition, and tested to assess their ability to reduce protein and tartrate instabilities and their ability to affect the foaming properties of wine. Conclusions: All the tested strains in sequential AF increased the total MPs production. Moreover, the strains affected the MPs properties in different ways regarding tartaric and protein stabilities. The MPs released in sequential AF by some S. bacillaris strains showed a significant effect on protein stabilisation and tartaric stability. An effect on the foamability was found for MPs obtained in single-strain AFs of S. bacillaris

Ozone Improves the Aromatic Fingerprint of White Grapes

Ozone, a powerful oxidative stressor, has been recently used in wine industry as sanitizing agent to reduce spoilage microflora on grapes. In this study, we evaluated ozone-induced metabolic and molecular responses during postharvest grape dehydration. Ozone increased the contents of total volatile organic compounds (VOCs), which have a great impact on the organoleptic properties of grapes and wines. Among terpenes, responsible for floral and fruity aroma, linalool, geraniol and nerol were the major aromatic markers of Moscato bianco grapes. They were significantly affected by the long-term ozone treatment, increasing their concentration in the last phases of dehydration (>20% weight loss). At molecular level, our results demonstrated that both postharvest dehydration and ozone exposure induce the biosynthesis of monoterpenes via methylerythritol phosphate (MEP) pathway and of aldehydes from lipoxygenase-hydroperoxide lyase (LOX-HPL) pathway. Therefore, transcriptional changes occurred and promoted the over-production of many important volatile compounds for the quality of white grapes