Search results for "wine"
showing 10 items of 1468 documents
Purification and structural characterisation of lipid transfer protein from red wine and grapes
2012
Lipid transfer proteins (LTP) play a major role in plant defence and are of particular interest due to their known ability to cause allergic reactions. These proteins are expressed in grapes and also remain detectable after vinification, especially in red wine. However, it remains unknown whether the protein undergoes any changes during the vinification process. Here, we present a purification method for LTPs from Dornfelder grapes and wine. By liquid-chromatography-mass spectroscopy (LC-MS/MS) we identified LTPs from two different species (Vitis vinifera and Vitis aestivalis). Additionally, the purified LTPs were characterised using spectrometric methods, confirming their high purity and s…
Effects of fabrication on the mechanics, microstructure and micromechanical environment of small intestinal submucosa scaffolds for vascular tissue e…
2013
In small intestinal submucosa scaffolds for functional tissue engineering, the impact of scaffold fabrication parameters on success rate may be related to the mechanotransductory properties of the final microstructural organization of collagen fibers. We hypothesized that two fabrication parameters, 1) preservation (P) or removal (R) of a dense collagen layer present in SIS and 2) SIS in a final dehydrated (D) or hydrated (H) state, have an effect on scaffold void area, microstructural anisotropy (fiber alignment) and mechanical anisotropy (global mechanical compliance). We further integrated our experimental measurements in a constitutive model to explore final effects on the micromechanic…
Chapter 7 - Sensory interactions in wine: effect of nonvolatile molecules on wine aroma and volatiles on Taste/Astringency perception
2012
International audience; It is widely accepted that sensory interactions can, and do, occur during wine consumption. To this concern, many studies have dealt with aroma-taste interactions which have been attributed to physicochemical interactions in the product itself, interactions at the receptor level or cognitive interactions. Although the understanding of these interactions has grown during last years and it has been demonstrated that they are strongly product-dependent, investigations have seldom gone beyond that of model solutions with a reduced number of components (volatile and/or nonvolatile molecules). Recently some investigations carried out in this field have been conducted with …
Evaluation of the effect of different enamel surface treatments and waiting times on the staining prevention after bleaching
2017
Background Bleached dental enamel can be more susceptible to staining than the enamel that has never been bleached, especially right after tooth bleaching. The aim of this study is to evaluate the effect of surface treatments and waiting time prior to contact with dye on bleached enamel staining susceptibility. Material and Methods One hundred teeth were bleached with 35% hydrogen peroxide (Whiteness HP, FGM) and randomly assigned to G1 artificial saliva, G2 2% sodium fluoride (Flugel, Nova DFL), G3 casein phosphopeptide-amorphous calcium phosphate fluoride paste (CPP-ACPF, MI Paste Plus, GC America), G4 rinse for color maintenance after bleaching (Keep White Rinse, DMC) and G5 polishing wi…
A novel alpha-amylase-lipase formulation as anti-staling agent in durum wheat bread
2016
The aim of this work has been to evaluate the anti-staling effect exerted by a novel α-amylase-lipase enzyme formulation on durum wheat bread, in comparison with four different commercial amylase preparations and with control without added enzymes. Bread-making trials were carried out at industrial level. Sliced bread, packed under modified atmosphere, was analyzed for texture profile, moisture content, and water activity during 90 days. Crumb sections were submitted to environmental scanning electron microscopy at the end of the storage period. The α-amylase-lipase enzyme preparation showed synergistic interactions in preventing staling. In particular, bread added of these two enzymes in m…
Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
2017
The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from …
Zum Zusammenspiel von Textsorten-und Kulturspezifika in der Übersetzung von Weinbesprechungen
2017
International audience; FragestellungWeinbesprechungen stellen für Weinliebhaber – aber auch für Winzer und Weinhändler – eine wichtige Informationsquelle dar, um Wein zu kaufen bzw. zu bewerben (Lehrer 1975, Suárez-Toste 2007, Wislocka Breit 2014, Gautier/Lavric 2015). Vor dem Hintergrund einer Globalisierung des Weinhandels werden diese Texte immer öfter übersetzt, was zur folgenden Frage führt: Wie wird im Übersetzungsprozess mit der Textsorten- und Kulturspezifik dieser Textsorte umgegangen?-Auf Textsortenebene weisen Weinbesprechungen sowohl übereinzelsprachliche, als auch sprachspezifische Züge auf: Sie reihen sich somit in bestimmte Diskurstraditionen (s. unten) ein, die sich in Ausg…
Emergence et affirmation des descripteurs mineral(isch)/Mineralität en allemand : un cas de néologie sémantique dans le discours œnologique
2013
International audience; La communication vise à interroger la notion de ‘néologisme de sens’ en discours spécialisé en poursuivant deux objectifs :(i) le premier, de nature méthodologique et théorique, concerne la pertinence même de la notion au niveau terminologique : à partir de quand et jusqu’à quand considérer qu’un néologisme de sens est/reste un néologisme de sens, en particulier en regard des processus de terminologisation à l’œuvre dans le discours d’un domaine ;(ii) le second, ancré au niveau de la pratique, vise à discuter les problèmes de saisie et de description qui se posent au linguiste terminologue face à de telles unités.Les éléments de réponse que l’étude présentée entend a…
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines
2021
Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily (Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was undertaken to investigate the effect of yeast strain, nutrition and reduced glutathione. Variables included two Saccharomyces cerevisiae strains, an oenological strain (GR1) and one isolated from honey by-products (SPF52), three different nutrition regimes (Stimula Sauvignon Blanc™ (SS), Stimula Chardonnay™ (SC) and classic nutrition practice), and a specific inactivated yeast rich in reduced glutathione to prevent oxidative processes [Glutastar™ (GIY)] ensuing in ten treatments (T1-T10). Microbiological an…
THE SUCCESS FACTORS OF A SICILIAN MARKET-ORIENTED WINE COOPERATIVE
2014
Wine cooperatives have a long tradition in Sicily, as well as in Italy and in Europe. The objective of this paper is to reconstruct the general framework of the Sicilian wine cooperatives that still account for nearly 80% of the regional wine grapes production. In this context we examine the productive, organizational and commercial strategies of a case study: Cantine Settesoli. Founded in Menfi (Western Sicily, Italy) in 1958 on the initiative of a group of wine grape-growers, the Cantine Settesoli has developed over the decades and now represents the major bottled wine cooperative in Sicily, whose 2,135 members own 5% of Sicilian vineyards. With its four wine-making plants, a volume of gr…