Search results for "WIN"

Colour alone matters : no predator generalization among morphs of an aposematic moth

2018

Local warning colour polymorphism, frequently observed in aposematic organisms, is evolutionarily puzzling. This is because variation in aposematic signals is expected to be selected against due to predators' difficulties associating several signals with a given unprofitable prey. One possible explanation for the existence of such variation is predator generalization, which occurs when predators learn to avoid one form and consequently avoid other sufficiently similar forms, relaxing selection for monomorphic signals. We tested this hypothesis by exposing the three different colour morphs of the aposematic wood tiger moth, Arctia plantaginis, existing in Finland to local wild-caught predato…

Vasarzaļo rododendru spraudeņu pavairošanas potenciāls atkarībā no mātes augu un spraudeņu apstrādes

2015

Darba mērķis bija noskaidrot vasarzaļo rododendru spraudeņu pavairošanas potenciālu atkarībā no mātes augu priekšapstrādes (etiolācija, steidzināšana) un spraudeņu apstrādes ar auksīnu – indol-3-sviestskābi (ISS). Mātes augu etiolācija kopā ar ISS veicināja straujāku rizoģenēzi, bet neietekmēja apsakņoto spraudeņu skaitu. Etiolācija uzlaboja pārziemošanu grūtāk apsakņojamiem spraudeņiem. Mātes augu steidzināšana kopā ar ISS uzlaboja spraudeņu rizoģenēzi grūtāk apsakņojamiem genotipiem, veicināja jauno dzinumu attīstību, uzlabojot spraudeņu pārziemošanu. Nodrošinot apsakņotajiem spraudeņiem nepārtrauktu veģetācijas periodu, var būtiski palielināt pārziemojušo spraudeņu skaitu. Cietes koncent…

Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine

2008

Aims: To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X1B. Methods and Results: The putrescine formation from agmatine by resting cells (the normal physiological state in wine) of lactic acid bacteria isolated from wine has been determined for the first time. Agmatine deiminase and N-carbamoylputrescine hydrolase enzymes, determined by HPLC and LC-Ion Trap Mass Spectrometry, carried out the putrescine synthesis from agmatine. The influence of pH, temperature, organic acids, amino acids, sugars and ethanol on the putrescine formation in wine was determined. Conclusions: Resting cells of Lact. hilgardii X 1B produce putrescine …

One step back, two steps forward : dialectical birthpangs of the modern Western worldview, as reflected in the works of Christopher Marlowe, Francis …

2016

Advances in Wine Fermentation

2021

Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharo…

Quantification de la dynamique sédimentaire en contexte anthropisé. L'érosion des versants viticoles de Côte d'Or.

2007

The wine slopes of Côte d'Or (Burgundy, France) are subject to the combined effects of runoff/erosion processes and intense cultivation practices. The purpose of this study is to characterize the erosion processes, and to quantify the sedimentary dynamics over different time scales and spatial scales. Sedimentary budgets show that the studied slopes, with grounds that are made very sensitive to the runoff phenomena by intensive mechanisation, are subject to erosion rates of several millimetres per year. Overflow triggering and its extension, which determine sediment transfer distances, are dependent on a runoff threshold. The existence of this threshold is observed through the analysis of t…

Applying Axial Symmetries to Historical Silk Fabrics: SILKNOW’s Virtual Loom

2020

Symmetry is part of textile art in patterns and motifs that decorate fabrics, which are made by the interlacement of warp and wefts. Moreover, the 3D representation of fabrics have already been studied by some authors

Sensitivity Analysis and Frequency Dynamics of Grid-Connected Converters with Virtual Inertia

2021

For the participation in the frequency control of the system, power converters can be controlled with different strategies and methods, sharing the common concept of virtual inertia capability. In this work, a sensitivity analysis of two main categories of converter controls with virtual inertia is presented. The considered schemes are a grid-following current vector control with additional virtual inertia block and a grid-forming control scheme based on virtual synchronous machine concept. A proper basis for the comparison is first assessed providing an analytical correlation between the control parameters of the two schemes. For the two control strategies, the sensitivity analysis of the …

Du territoire géographique au territoire économique : la situation de la viticulture

2011

Through time and space, the construction of the wine territories reveals them as subjects of economic issues. The analysis of these economic issues mobilizes traditional concepts (theory of comparative advantages) and more moderns (new economic geography). Thus, we progress gradually from the geographical territory with numerous dimensions (subsoil, soil, vegetation…) to the concept of economic territory of which the use by the wine growing refers to the traditional factors of structuring and the use of space (ground, population, financing, nature, …). Considering the use of these various factors within a region, a country or / and between several countries requires: (1) to consider the int…

Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces.

2012

Although the viable but not culturable (VBNC) state has been studied in detail in bacteria, it has been suggested that maintenance of viability with loss of culturability also exists in eukaryotic cells, such as in the wine spoilage yeast Brettanomyces. To provide conclusive evidence for the existence of a VBNC state in this yeast, we investigated its capacity to become viable and nonculturable after sulfite stress, and its ability to recover culturability after stressor removal. Sulfite addition induced loss of culturability but maintenance of viability. Increasing the medium pH to decrease the concentration of toxic SO(2) allowed yeast cells to become culturable again, thus demonstrating …