Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat

The anthocyanin composition of Tannat red wines obtained with four winemaking techniques was evaluated in different years. The wines were elaborated with traditional maceration (TM), cold pre‐fermentative maceration, delayed extraction of anthocyanins and extended maceration. Two vinifications were carried out for each technique, employing 70 kg of grapes in each one. The anthocyanin composition of wines was analysed by high‐performance liquid chromatography–diode array detection. The results confirm the fundamental role of the grape composition on the anthocyanin composition of the wines. The winemaking had an important effect on the total concentration of anthocyanins and also may modify the anthocyanic profile of wines. The wines obtained with TM had higher or similar content of anthocyanins than those elaborated with the other techniques. Canonical discriminant analysis of data showed that vintage has a greater effect on anthocyanin concentration than winemaking techniques.     

Mechanical Properties and Microstructure of Thin Plates of A6061 Wrought Aluminum Alloy Using Rheology Forging Process with Electromagnetic Stirring

We propose the possibility of fabricating A6061 thin plates using the rheology forging process. Electromagnetic stirring (EMS) is used to fabricate a semi-solid slurry. A thin plate is formed by injecting the slurry into the forging die. When the punch speed used to compress the slurry is low, turbulent flow occurs. When the punch speed is high, laminar flow occurs, and the solid and liquid phases move simultaneously. For a pressure of 150 MPa or below, incomplete filling behavior and cracks occur. For a pressure of 200 MPa or above, a durable formed product can be obtained. However, the differences between the mechanical properties according to the application of EMS and pressure are slight. The microstructure of the slurry without EMS has an unclear distinction between the liquid phase and solid phase. However, the microstructure of the thin plates formed by using this slurry has a clear distinction between the liquid and solid with respect to the spheroid shapes. The tensile strength and elongation for a thin plate formed with a punch speed of 300 mm/s and pressure of 250 MPa with EMS slurry are 169 MPa and 11.0 pct, respectively. After T6 heat treatment, the tensile strength improves to 305 MPa.     

Disinfection Capacity of High-Power Ultrasound Against E. coli O157:H7 in Process Water of the Fresh-Cut Industry

The fresh-cut industry must treat process water to guarantee its microbial quality before reuse or recirculation back into the processing line. In the present study, the suitability of high-power ultrasound (HPU) for disinfecting and recycling process water was evaluated. An ultrasonic horn (20 kHz) was used to inactivate Escherichia coli O157:H7 inoculated in five types of process water which showed different physical and chemical characteristics. Differences in the inactivation level of E. coli O157:H7 at different HPU densities (0.14, 0.28, 0.56, and 1.12 kW/L) with controlled (20–25 °C) and uncontrolled (15–72 °C, 3.6 °C/min) temperature increase were studied. Results showed that the higher the power density and temperature, the higher the efficiency, reaching up to 6 log reductions of E. coli O157:H7. Alkalinity (between 0 and 253 mg HCO₃ ^?/L) and organic matter concentration (between 9 and 3,525 mg O₂/L) in water did not reduce ultrasonic efficacy against E. coli O157:H7. Agglomerates >90 μm, which represented 34 % of those present in the process water, were reduced to only 11 % by HPU. Results indicate that HPU can be successfully applied to treat process water of the fresh produce industry because the antimicrobial efficacy was not affected by the continuous variation of the process water quality. HPU can be a suitable technology for the fresh produce industry to be able to reduce consumption of water and decrease wastewater and the generation of disinfection by-products.     

Grape seed removal: effect on phenolics,chromatic and organoleptic characteristics of red wine

Winemakers are interested in wines with low bitterness and astringency, and therefore, there is a preference for a higher presence of skin proanthocyanidins in wines. However, the information regarding the effect of reducing or eliminating seed proanthocyanidins from the must or fermenting wine on the characteristics of finished wines is scarce. For this reason, we elaborated a wine using Monastrell grapes from which the seeds had been removed and compared it with a control wine (CW) made from intact grapes. The anthocyanin and proanthocyanidin concentration and profile, and the chromatic and sensory characteristics were studied. The absence of seed proanthocyanidins did not affect anthocyanin concentration, although the proanthocyanidin concentration was 40% lower than in the CW. The copigmentation (CA) study showed that both wines had a similar extent of CA phenomena although colour intensity was higher when seed proanthocyanidins were present. The panellist evaluated the wines elaborated without seeds as being fruitier, less astringent and with an overall higher quality.     

Thirty Years of the International Journal of Intelligent Systems: A Bibliometric Review

The International Journal of Intelligent Systems was created in 1986. Today, the journal is 30 years old. To celebrate this anniversary, this study develops a bibliometric review of all of the papers published in the journal between 1986 and 2015. The results are largely based on the Web of Science Core Collection, which classifies leading bibliographic material by using several indicators including total number of publications and citations, the h‐index, cites per paper, and citing articles. The work also uses the VOS viewer software for visualizing the main results through bibliographic coupling and co‐citation. The results show a general overview of leading trends that have influenced the journal in terms of highly cited papers, authors, journals, universities and countries.     

Training realisation and training demand in the Rioja wine sector in Spain

Training has been identified as an effective tool in the development of human resources, especially in the current context of change. This work aims to analyse the realisation and demand on training courses in the Rioja wine sector in Spain. A representative sample of companies in the sector was interviewed using a questionnaire. Two types of analysis were conducted: univariate and a factorial analysis of variance. These analyses allow using a hypothesis test in which three independent variables are controlled – zone, ownership, and winery size. The results show that the realisation and demand for training are focused on topics related to wine production, and not on marketing. No significant differences were found regarding the realisation and demand for training and the independent variables.     

SMOL: a systemic methodology for ontology learning from heterogeneous sources

Organizations are demanding an efficacious knowledge management. Consequently, they are increasing their system innovation investments to turn information into useful knowledge for decision making obtained from heterogeneous Knowledge Sources (KSOs) such as databases, documents, and even ontologies. Methodological Resources (MRs) for the required knowledge discovering and recovering purposes have gradually become more elaborated and mature in the framework of Knowledge Engineering. Particularly, in the Ontology Learning (OL) field, there is a lack of integrated and open methodologies that could involve all the optional KSOs. In this sense, a systemic perspective is introduced combining MRs associated to diverse KSOs to improve the quality of an integral and continuous Knowledge Acquisition (KA) process. The main contributions provided by this work are on one hand, a novel Systemic Methodology for OL (SMOL) from heterogeneous KSOs which is applied for a case study and on the other hand, an evaluation of SMOL.     

Development of semitransparent wood‐polymer composites

A new material has been developed consisting of pieces of wood embedded within a matrix of acrylic polymer, resulting in a transparent or semitransparent wood‐based product. This material presents quite appealing aesthetic features, thereby opening new possibilities for decorative applications. Because acrylic and methacrylic monomers are in the liquid state at room temperature, it is possible to introduce wood (in the current case, walnut wood) into a mixture of acrylic (hydroxypropyl acrylate) and/or methacrylic monomers (methyl methacrylate and 2‐hydroxyethyl methacrylate) along with a plasticizer (dioctyl phthalate) in the presence of a chemical initiator (benzoyl peroxide). A transparent polymeric matrix with dispersed wood is then obtained through bulk free‐radical polymerization. Introducing this reaction mixture along with pieces of wood into a mold results in a wood‐polymer composite. A 2^4?1 experimental fractional factorial design was implemented to study the importance of the composition of these materials on several relevant properties. The sheets produced were characterized by tensile testing, dynamic mechanical thermal analysis, thermal gravimetric analysis, and heat deflection temperature. The models obtained for predicting each property pointed to valuable insights regarding the influential constituents. In particular, our results suggested that monomers to be used in future applications of this material should be selected in terms of their cost and the desired flexibility for the final product, not in terms of their polarity. J. VINYL ADDIT. TECHNOL., 2012. © 2012 Society of Plastics Engineers