Search results for "EES"
showing 10 items of 2276 documents
Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculation
2009
Cell surface properties were determined for the first time for lees of Saccharomyces cerevisiae, and they proved to be significantly dependent on the time of sparkling wine ageing on lees. Cell surface hydrophobicity decreased from approximately 44% to 11% of affinity to hexadecane. Electron acceptor capacity (calculated as % affinity to ethyl acetate-% affinity to decane) increased from approximately -27% to 10 % and zeta potential from approximately -4 to 6mV. Mannoproteins are released from the external cell wall layer during the autolytic process, as confirmed by TOF-SIMS analysis of the cell wall chemical composition. This could explain the modifications of lees cell surface properties…
Yeasts and Sparkling Wine Production
2019
Sparkling wines are produced in many different countries. Among sparkling wines, some are produced from Charmat or bottle fermentation. In this chapter, the practical methods and principles of producing quality sparkling wine is given in details including each step of the production from viticultural parameters, base wine production up to secondary fermentation. After the second fermentation in bottle, the wine is aged on lees. During aging, yeast autolysis occurred. The mechanisms of yeast autolysis and the compounds released are presented. The consequences of yeast autolysis on wine quality are detailed. Finally the riddling and disgorging operation are presented
Purification method for the isolation of monophosphate nucleotides from Champagne wine and their identification by mass spectrometry
2001
Monophosphate nucleotides are difficult to identify in Champagne wine because they are present in small concentrations in a complex mixture. A method for the isolation, separation and identification of reference compounds, which achieved on average 79% recovery (except for cytidine derivatives), was developed and applied to wine. Some monophosphate nucleotides were then isolated from a Champagne wine aged on lees for 8 years, by ultrafiltration followed by a semi-preparative HPLC step using a strong anion-exchange column. The fraction obtained was subjected to HPLC in a reversed-phase column to remove the salt previously introduced, before identification of compounds by HPLC coupled to a ma…
Influence of yeast autolysis after alcoholic fermentation on the development of <em>Brettanomyces</em>/<em>Dekkera</em> in wi…
2001
<p style="text-align: justify;"><em>Brettanomyces</em>, a contaminant yeast, is relatively common in wines and mainly in red wines during barrel aging. The results presented here relate to the effects of yeast lees autolysis on the growth of <em>Brettanomyces</em>. Experiments were realised in a culture medium after alcoholic fermentation, in a hydroalcoholic wine-like solution and in a red wine. <em>Brettanomyces</em> was inoculated at low level : 10<sup>2</sup> cfu/ml and the growth was controlled by counting on agar appropriate medium. Yeast lees from <em>S. cerevisiae</em> were added to these media in the presence or abse…
Supporting scalable video transmission in MANETs through distributed admission control mechanisms
2009
Emerging multimedia applications over mobile devices are becoming very popular, especially over infrastructure wireless networks such as cellular and WLANs. However, providing this kind of services over infrastructureless networks like ad hoc networks presents many additional problems. One of these problems is how to share resources fairly among the users involved. In this article we propose a QoS framework supporting scalable video streaming in mobile ad hoc networks based on distributed admission control and video traffic awareness. Our framework promotes fairness between video flows in terms of resource consumption. It also guarantees a significant reduction of the idle times experienced…
Gráficos interactivos y la nueva metodología docente en el EEES
2010
En este artículo mostramos la posibilidad de utilizar los gráficos interactivos disponibles en Internet para la docencia en la universidad acorde con la nueva metodología docente que implica la convergencia de España hacia el Espacio Europeo de Educación Superior. Mostramos un ejemplo concreto de utilización de esta tecnología en la enseñanza de Microeconomía en la Universidad. En particular explicaremos la noción de Equilibrio Walrasiano en el caso de una economía sencilla de intercambio simple representable en la caja de Edgeworth mediante el gráfico interactivo: Walrasian Equilibrium or Disequilibrium.
Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese
2014
Vastedda is a pasta filata cheese made from raw ewes’ milk without the addition of starter cultures. Cheese production is carried out in wooden vats characterized by microbial biofilms hosting lactic acid bacteria (LAB) responsible for the acidification of the curds. Vastedda cheese was traditionally produced during the summer season, but it is currently produced throughout the year. In order to minimize production variability, several LAB were isolated from Vastedda PDO cheeses, characterized for their technological potential (Gaglio et al., 2014a) and selected to obtain the best strain combination for the production (Gaglio et al., 2014b). In this study, the multiple strain culture compos…
Optimal passive-damping design using a decentralized velocity-feedback H-infinity approach
2012
In this work, a new strategy to design passive energy dissipation systems for vibration control of large structures is presented. The method is based on the equivalence between passive damping systems and fully decentralized static velocity-feedback controllers. This equivalence allows to take advantage of recent developments in static output-feedback control design to formulate the passive-damping design as a single optimization problem with Linear Matrix Inequality constraints. To illustrate the application of the proposed methodology, a passive damping system is designed for the seismic protection of a five-story building with excellent results. Peer Reviewed
Process intensification in a photocatalytic membrane reactor: Analysis of the techniques to integrate reaction and separation
2017
Abstract Different methods to integrate reaction and separation in a membrane reactor are studied in the present work, with the aim being to highlight the pros and cons of the different alternatives and the effects of the intervening parameters. The coupling of the two processes can take place inside a single apparatus or using separate units. If a single apparatus is utilized, the coupling is more direct, but separate units offer higher degrees of freedom for the design with more opportunities to optimize the system without constraints. However, when using separate units, the integration of the two unit operations depends largely on the parameters intervening in the coupling procedure. The…
Professional Agency, Identity, and Emotions While Leaving One’s Work Organization
2015
This study investigated the enactment of professional agency in an emotionally troubled work context emerging from a conflicted relationship between the professional and the work organization. Narrative interviews with Finnish educators were utilized. The findings indicate that the enactment of agency was in part framed by the educators’ rational interpretations of the relationship between themselves and their employer, plus their work history and future prospects. However, it was simultaneously embedded with contradictory emotions, such as a sense of being undervalued, fear, and a sense of empowerment. Within this framework, multifaceted professional agency was enacted particularly via lea…