743 research outputs found

    Modern Technologies and Their Influence in Fermentation Quality

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    During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included

    Le héros dans la chanson de geste: l’exemple de La Chanson de Roland

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    La figure du héros littéraire au Moyen Âge est utilisée pour rassembler et représenter les valeurs et caractéristiques propres à une société donnée de manière symbolique, dont le féodalisme, la guerre et la religion, et de cette façon les renforcer et établir un sentiment d’appartenance à une nation ou un groupe à travers ce personnage collectif à qui tous les individus peuvent s’identifier. On présente ensuite une étude littéraire et théorique de cette figure. On part de l’analyse de la Chanson de Roland et de son personnage éponyme pour établir ses principales caractéristiques ainsi que celles de la propre chanson de geste et l’espace dans lequel elle se déroule en vue de séparer les éléments propres à cette oeuvre et garder ceux qui peuvent être communs au personnage du héros en général. Comme technique de séparation de ces deux grands types d’éléments on a décidé d’argumenter sur la base d’auteurs spécialisés dans la civilisation et la littérature du Moyen Âge comme Marc Bloch, Jacques Le Goff ou Georges Duby ainsi que sur la base d’études universitaires axés sur la figure de Roland comme Substratos míticos en el Cantar de Roldán ou sur l’espace comme Le sentiment de la nature dans la Chanson de Roland. Quelques considérations à propos du vers 814, sans oublier plusieurs dictionnaires littéraires et historiques. On s’est toujours efforcé de remettre tout cela en perspective historique et de mener une étude littéraire à l’obtention des conclusions les plus détaillées et exactes.La figura del héroe literario en el Medievo se utiliza para reunir y representar los valores y el carácter propios de una sociedad determinada de forma simbólica, entre ellos el feudalismo, la guerra y la religión y, de esta forma, fortalecerlos y establecer un sentimiento de pertenencia a una nación o un grupo a través de este personaje colectivo con el que todos los individuos se identifican. A continuación se muestra un estudio literario y teórico de esta figura. Se parte del análisis del Cantar de Roldán y su personaje homónimo para establecer sus principales características, así como las del propio cantar de gesta y el espacio en el que tiene lugar para separar los elementos propios de esta obra y conservar los que pueden ser comunes a la figura del héroe en general. Como técnica de separación de esos dos grandes tipos de elementos se decidió argumentar sobre la base de autores especializados en materia de civilización y la literatura de la Edad Media como Marc Bloch, Jacques Le Goff o Georges Duby, así como a partir de estudios universitarios centrados en la figura de Roldán como Substratos míticos en el Cantar de Roldán o en el espacio como Le sentiment de la nature dans la Chanson de Roland. Quelques considérations à propos du vers 814, sin olvidar varios diccionarios literarios e históricos. Siempre nos hemos centrado en darle a todo esto una perspectiva histórica y llevar a cabo un estudio literario para la provisión de los resultados más amplios y exactos posibles.Departamento de Filología Francesa y AlemanaGrado en Lenguas Modernas y sus Literatura

    New Trends in Schizosaccharomyces Use for Winemaking

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    Several researchers are studying the winemaking potential of non-Saccharomyces yeast strains in order to improve wine quality. For that purpose, yeast species such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Candida zemplinina, Kloeckera apiculata, Hansenula anomala and Pichia guilliermondii were studied in the past. Yeasts from the genus Schizosaccharomyces have been traditionally studied from a winemaking point of view due to its rapid malic acid deacidification, by converting malic acid to ethanol and CO2. Nevertheless, during the last 5 years, it has been discovered that Schizosaccharomyces pombe possesses several remarkable metabolic properties different from its traditional malic acid deacidification that may be useful in modern quality winemaking, including a malic dehydrogenase activity, high autolytic polysaccharides release, ability of gluconic acid reduction, urease activity in order to avoid ethyl carbamate formation, elevated production of pyruvic acid related to colour improvement, and low production of biogenic amines

    Combine use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production

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    Most red wines commercialized in the market use the malolactic fermentationprocess in order to ensure stability from a microbiological point of view. In this secondfermentation, malic acid is converted into L-lactic acid under controlled setups. Howeverthis process is not free from possible collateral effects that on some occasions produceoff-flavors, wine quality loss and human health problems. In warm viticulture regions suchas the south of Spain, the risk of suffering a deviation during the malolactic fermentationprocess increases due to the high must pH. This contributes to produce wines with highvolatile acidity and biogenic amine values. This manuscript develops a new red winemakingmethodology that consists of combining the use of two non-Saccharomyces yeast strains asan alternative to the traditional malolactic fermentation. In this method, malic acid is totallyconsumed by Schizosaccharomyces pombe, thus achieving the microbiological stabilizationobjective, while Lachancea thermotolerans produces lactic acid in order not to reduce andeven increase the acidity of wines produced from low acidity musts. This technique reducesthe risks inherent to the malolactic fermentation process when performed in warm regions.The result is more fruity wines that contain less acetic acid and biogenic amines than thetraditional controls that have undergone the classical malolactic fermentation

    An extended formalism for preferential attachment in heterogeneous complex networks

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    In this paper we present a framework for the extension of the preferential attachment (PA) model to heterogeneous complex networks. We define a class of heterogeneous PA models, where node properties are described by fixed states in an arbitrary metric space, and introduce an affinity function that biases the attachment probabilities of links. We perform an analytical study of the stationary degree distributions in heterogeneous PA networks. We show that their degree densities exhibit a richer scaling behavior than their homogeneous counterparts, and that the power law scaling in the degree distribution is robust in presence of heterogeneity

    Interactions of host miRNAs in the flavivirus 3´UTR genome:From bioinformatics predictions to practical approaches

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    The genus Flavivirus of the Flaviviridae family includes important viruses, such as Dengue, Zika, West Nile, Japanese encephalitis, Murray Valley encephalitis, tick-borne encephalitis, Yellow fever, Saint Louis encephalitis, and Usutu viruses. They are transmitted by mosquitoes or ticks, and they can infect humans, causing fever, encephalitis, or haemorrhagic fever. The treatment resources for these diseases and the number of vaccines available are limited. It has been discovered that eukaryotic cells synthesize small RNA molecules that can bind specifically to sequences present in messenger RNAs to inhibit the translation process, thus regulating gene expression. These small RNAs have been named microRNAs, and they have an important impact on viral infections. In this review, we compiled the available information on miRNAs that can interact with the 3’ untranslated region (3’UTR) of the flavivirus genome, a conserved region that is important for viral replication and translation

    The asymptotic Samuel function and invariants of singularities

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    Producción CientíficaThe asymptotic Samuel function generalizes to arbitrary rings the usual order function of a regular local ring. In this paper, we use this function to introduce the notion of the Samuel slope of a Noetherian local ring, and we study some of its properties. In particular, we focus on the case of a local ring at singular point of a variety, and, among other results, we prove that the Samuel slope of these rings is related to some invariants used in algorithmic resolution of singularities.Ministerio de Ciencia, Innovación y Universidades (PGC2018-095392-B-I00)Ministerio de Economía y Competitividad, a través del Programa “Severo Ochoa” para Centros de Excelencia en I+D+i (SEV-2015-0554)Publicación en abierto financiada por el Consorcio de Bibliotecas Universitarias de Castilla y León (BUCLE), con cargo al Programa Operativo 2014ES16RFOP009 FEDER 2014-2020 DE CASTILLA Y LEÓN, Actuación:20007-CL - Apoyo Consorcio BUCL

    Refrigeration in Winemaking Industry

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    The effectiveness of winery operations in a wine cellar and their impact on wine quality depend closely on the technology used. A correct application of refrigeration systems is perhaps the best guarantee of a correct processing process. In this work, a review of the refrigeration engineering in warehouse is carried out, calculating the refrigeration needs of each one of the main stages of elaboration, according to the different winemakings. The energy requirements for the cold maceration and debourbage in white winemaking, the cooling of the crushed-grapes in the elaboration of red wine, as well as for the temperature control during fermentation and physical-chemical stabilization of the finished wine are calculated. The main cold production techniques in the winery are also addressed to respond to those needs
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