Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines

Summary The effect of the addition of four commercial pectolytic preparations on the visual characteristics (colour and turbidity) of red wines has been evaluated. The effect of both clarifying and colour extracting enzymes and the effect of different doses used, were evaluated and compared. All the red wines treated enzymatically, independent of the type of enzyme and dose, present chromatic characteristics which can be considered better than those of the control wines. Also, those wines treated with enzymes had greater stability during 2 years storage in bottles, in particular the turbidity was better than untreated wines.     

Effective factors on synthesis of the hematite–silica red inclusion pigment

The work focuses on the synthesis of a red ceramic pigment by inclusion of hematite in a fumed silica matrix with different specific surface areas. Iron(II) sulfate was used as hematite precursor. Mixtures of iron(II) sulfate and fumed silica with different mole ratios were heated at different temperatures from 1000 to 1300 °C for 4 h.     

Integrating psychology and politics.

Comments on the article "A house divided? The psychology of red and blue America" by D. C. Seyle and M. L. Newman (see record 2006-11202-001). Seyle and Newman concluded that the red and blue metaphor is inaccurate and proposed a purple America strategy to better convey that the majority of people do not align themselves with political extremes. There is interdisciplinary agreement on this. Although not cited by Seyle and Newman, the findings by Professor Fiorina of Stanford University were reported by the APA Monitor on Psychology in its coverage of the 2005 APA State Leadership Conference (Murray Law, 2005). In contrast to their social psychological analysis, Seyle and Newman were incorrect in concluding that "[a]s psychologists, we are not in a position to change either the elements of the American political system that may spur this conflict or even the decisions made by pundits, politicians, and reporters about the terms they choose to use in political discussion" (p. 579). (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

铁水鱼雷罐的检测方案研究

论文介绍了一种针对铁水鱼雷罐车铁水液位检测的较为可行的低成本方案。采用车上间接称重、远红外非接触传输信号方式，解决了对移动铁水罐车进行实时监测的难题。     

对硝基苯偶氮2-羟基萘-3-甲酰烷基胺系聚丙烯纤维用红色染料的合成及应用

本文将2,3-酸在甲苯溶剂中用氯化亚砜酰氯化合成2-羟基萘-3-甲酰氯,将其分别和正丁胺、正辛胺、正十二胺和正十八胺反应制得4种不同碳链长度的2-羟基萘-3-甲酰烷基胺,用对硝基苯胺重氮盐与其偶合分别制得了对硝基苯偶氮2-羟基萘-3-甲酰正丁胺、对硝基苯偶氮2-羟基萘-3-甲酰正辛胺、对硝基苯偶氮2-羟基萘-3-甲酰正十二胺和对硝基苯偶氮2-羟基萘-3-甲酰正十八胺系聚丙烯纤维用红色染料。熔点分别为189.8℃、96.2℃、115.8℃和108.1℃;热分解点分别为273.1℃、216.0℃、258.0℃和221.0℃;最大吸收波长分别为515.8nm、516.8nm、513.6nm和514.2nm。在染色条件下,4支染料在聚丙烯纤维上的上染率分别37.6％、41.8％、42.4％和44.7％。     

New HPLC Method to Determine Ethyl Carbamate in Alcoholic Beverages Using Fluorescence Detection

ABSTRACT: A new methodology to the quantification of ethyl carbamate (EC) has been developed. This method allows the analysis by HPLC of ethyl carbamate in samples of wine, fortified wine, and wine brandy, by a pre-column derivatization with 9-xanthydrol, and fluorescence detection. This does not require previous sample extraction or concentration. The method presents an average recovery of 96% among samples studied, a detection limit of 4.2μg/L, and an average intermediate precision of 6.3%. The comparison of the results obtained for EC analysis on the same wine brandy samples by GC/MS and HPLC are statistically indistinguishable with 97.5% probability. The results of the analysis of 42 samples are presented.     

溴化亚铜脉冲激光光动力学疗法治疗鲜红斑痣临床研究

用ＣｕＢｒ脉冲激光光动力学疗法治疗鲜红斑痣８例２１个区域，其中１１个区红色完全褪去，７个区残留少量浅色，３个区红色明显褪去，２０个区域无疤痕形成。     

Volatile constituents of palm wine and palm sap

Palm wine and pasteurised palm sap volatiles were collected, concentrated on a Tenax GC and analysed by gas chromatography and gas chromatography-mass spectrometry. Eighty-two components were identified: 47 esters, 9 alcohols, 5 acids, 6 carbonyls, 2 acetals, 4 terpenes and 9 hydrocarbons. These had all been found previously in conventional wines. Odour evaluation of the separated palm wine components as they eluted suggested that no one compound is responsible for the characteristic palm wine odour. The acetates of higher alcohols and the ethyl esters of straight-chain aliphatic C₆-C₁₀ acids seemed to be important and may play a big role in imparting the fruity nuances of characteristic palm wine odour. Their association with alcohols seemed also to be necessary for the expression of typical palm wine odour. The qualitative difference between palm sap aroma and palm wine aroma appeared to be due mainly to the presence of these esters and alcohols in palm wine and their apparent absence from palm sap, as well as to the presence of some low-boiling esters and alcohols in palm sap and their apparent absence from palm wine.     

Effects of temperature, ammonium and glucose concentrations on yeast growth in a model wine system

In enology, alcoholic fermentation is a complex process involving several mechanisms. Slow and incomplete alcoholic fermentation is a chronic problem for the wine industry and factors leading to sluggish and stuck fermentations have been extensively studied and reviewed. The most studied cause of sluggish and stuck fermentation is the nitrogen content limitation. Nevertheless, other factors, such as temperature of fermentation and sugar concentration can affect the growth of yeasts. In this study we modelled the yeast growth‐cycle in wine model system as a function of temperature, sugar and ammonium concentrations; the individual effects and the interaction of these factors were analysed by means of a quadratic response surface methodology. Cell concentrations and weight loss were monitored in the whole wine fermentation process. The results of central composite design show that lower is the availability of nitrogen, higher is the cell growth rate; moreover, initial nitrogen concentration also influences survival time of Saccharomyces cerevisiae.     

Spouted bed drying of cork stoppers

The spouted bed is commonly used to dry granular particles as it displays some special characteristics which render it capable of performing cyclic operations, with particles that are very difficult to fluidize under a different type of bed.Information on the characteristic drying rates of cork stoppers is still very limited in the technical and scientific literature, and until now no published data was found on the spouted bed drying of cork stoppers.The characterization of the drying performance of Port wine cork stoppers was carried out in a laboratory scale spouted bed. Characteristic drying curves were determined with 29 mm × 21 mm cork stoppers under several operating conditions. Values for the effective diffusivity were obtained in the range of 1.36 × 10⁻⁹ to 4.44 × 10⁻⁹ m²/s, with the temperature dependence represented by an Arrhenius-type relationship. The activation energy obtained was 28.72 kJ/mol.