WorldWideScience

Sample records for wine industry electronic

  1. Mapping of wine industry

    Directory of Open Access Journals (Sweden)

    Віліна Пересадько

    2016-10-01

    Full Text Available Having reviewed a variety of approaches to understanding the essence of wine industry, having studied the modern ideas about the future of wine industry, having analyzed more than 50 maps from the Internet we have set the trends and special features of wine industry mapping in the world, such as: - the vast majority of maps displays the development of the industry at regional or national level, whereas there are practically no world maps; - wine-growing regions are represented on maps very unevenly; - all existing maps of the industry could be classified as analytical ascertaining inventory type; - the dominant ways of cartographic representation are area method and qualitative background method, sign method and collation maps are rarely used; - basically all the Internet maps have low quality as they are scanned images with poor resolution; - the special feature of maps published lately is lack of geographical basis (except for state borders and coastline. We created wine production and consumption world map «Wine Industry» in the scale of 1:60 000 000 with simple geographical basis (state names, state borders, major rivers, coastline. It was concluded that from the methodological point of view it is incorrect not to show geographical basis on maps of wine industry. Analysis of this map allowed us to identify areas of traditional wine-making, potential wine-making areas and countries which claim to be the world leaders in the field of wine production. We found disbalans between wine production and wine consumption - increasing wine production in South America, China and the United States and increasing wine consumption (mainly due to the import products in countries where the grape is not the primary agricultural product.

  2. A new wine superpower? An analysis of the Chinese wine industry

    OpenAIRE

    Li, Yuanbo; Bardaji de Azcarate, Isabel

    2016-01-01

    China is one of the most attractive wine markets and a hopeful wine producer in the twenty-first century. Current studies of wine in China tend to focus on the wine market but seldom analyze the domestic wine industry, which contributes approximately 70% of the total wine consumed in the country. This paper reviews the wine history and the development of wine in China and analyses the current situation and perspectives of the Chinese wine industry, considering both traditional con...

  3. Electronic Nose For Measuring Wine Evolution In Wine Cellars

    International Nuclear Information System (INIS)

    Lozano, J.; Santos, J. P.; Horrillo, M. C.; Cabellos, J. M.; Arroyo, T.

    2009-01-01

    An electronic nose installed in a wine cellar for measuring the wine evolution is presented in this paper. The system extract the aroma directly from the tanks where wine is stored and carry the volatile compounds to the sensors cell. A tin oxide multisensor, prepared with RF sputtering onto an alumina substrate and doped with chromium and indium, is used. The whole system is fully automated and controlled by computer and can be supervised by internet. Linear techniques like principal component analysis (PCA) and nonlinear ones like probabilistic neural networks (PNN) are used for pattern recognition. Results show that system can detect the evolution of two different wines along 9 months stored in tanks. This system could be trained to detect off-odours of wine and warn the wine expert to correct it as soon as possible, improving the final quality of wine.

  4. Membrane Technologies in Wine Industry: An Overview.

    Science.gov (United States)

    El Rayess, Youssef; Mietton-Peuchot, Martine

    2016-09-09

    Membrane processes are increasingly reported for various applications in wine industry such as microfiltration, electrodialysis, and reverse osmosis, but also emerging processes as bipolar electrodialysis and membrane contactor. Membrane-based processes are playing a critical role in the field of separation/purification, clarification, stabilization, concentration, and de-alcoholization of wine products. They begin to be an integral part of the winemaking process. This review will provide an overview of recent developments, applications, and published literature in membrane technologies applied in wine industry.

  5. The South African wine industry: Insights survey 2013

    CSIR Research Space (South Africa)

    Blok, T

    2013-09-01

    Full Text Available PwC’s 2013 South African wine industry insights survey explores some of the issues facing local wine businesses, specifically those evident from the financial results of the 2012 harvest, human resource management practices in the industry and wine...

  6. Tracing the role of endogenous carbon in denitrification using wine industry by-product as an external electron donor: Coupling isotopic tools with mathematical modeling.

    Science.gov (United States)

    Carrey, R; Rodríguez-Escales, P; Soler, A; Otero, N

    2018-02-01

    Nitrate removal through enhanced biological denitrification (EBD), consisting of the inoculation of an external electron donor, is a feasible solution for the recovery of groundwater quality. In this context, liquid waste from wine industries (wine industry by-products, WIB) may be feasible for use as a reactant to enhance heterotrophic denitrification. To address the feasibility of WIB as electron donor to promote denitrification, as well as to evaluate the role of biomass as a secondary organic C source, a flow-through experiment was carried out. Chemical and isotopic characterization was performed and coupled with mathematical modeling. Complete nitrate attenuation with no nitrite accumulation was successfully achieved after 10 days. Four different C/N molar ratios (7.0, 2.0, 1.0 and 0) were tested. Progressive decrease of the C/N ratio reduced the remaining C in the outflow and favored biomass migration, producing significant changes in dispersivity in the reactor, which favored efficient nitrate degradation. The applied mathematical model described the general trends for nitrate, ethanol, dissolved organic carbon (DOC) and dissolved inorganic carbon (DIC) concentrations. This model shows how the biomass present in the system is degraded to dissolved organic C (DOC en ) and becomes the main source of DOC for a C/N ratio between 1.0 and 0. The isotopic model developed for organic and inorganic carbon also describes the general trends of δ 13 C of ethanol, DOC and DIC in the outflow water. The study of the evolution of the isotopic fractionation of organic C using a Rayleigh distillation model shows the shift in the organic carbon source from the WIB to the biomass and is in agreement with the isotopic fractionation values used to calibrate the model. Isotopic fractionations (ε) of C-ethanol and C-DOC en were -1‰ and -5‰ (model) and -3.3‰ and -4.8‰ (Rayleigh), respectively. In addition, an inverse isotopic fractionation of +10‰ was observed for

  7. The role of cooperatives in the Georgian wine industry

    Directory of Open Access Journals (Sweden)

    Kvariani Levani

    2015-01-01

    Full Text Available The potential of the Georgian wine industry is not fully utilized. High fragmentation of agricultural land leads to limited production that restricts farmers' access to capital resources, finances, and markets, and prevents further development of the Georgian wine industry. Grape collectors and wine makers need help to join their capital and efforts, to gain economies of scale in production and marketing by jointly accessing agricultural inputs. This study aims to identify the importance of farmer cooperatives for grape producers in the Georgian wine industry in order to overcome inefficiency in the sector. Furthermore, this research project investigates the barriers and driving forces of smallholder grape farmers or wine makers to join cooperatives. Semi-structured interviews were conducted with stakeholders of the Georgian wine industry in order to assess different perspectives on the importance and benefits of farmer cooperatives in the local context. The interview results permit economic analysis of transaction costs, agency theory and property rights in the context of the nascent cooperative movement in the Georgian wine industry. The interviews revealed that development of agriculture cooperatives in the Georgian wine industry is strongly dependent on both farmer enthusiasm and governmental support.1

  8. Digital wine marketing: Social media marketing for the wine industry

    Directory of Open Access Journals (Sweden)

    Viana Natália Andrade

    2016-01-01

    Full Text Available The wine industry recognizes the increasingly relevant role of digital marketing as a valuable and appropriate tool to reach (adult consumers. This paper intends to trace a brief analysis about Digital Wine Marketing and Social Media Marketing contribution for the Wine Industry to increase brand awareness and sales and develop a short guidance to digital marketing as well. When consumers search for wine and wineries on internet they are bombarded with an massive volume of brand messages, meaning that delivering creative, polished content is key if a brand wants to capture people's attention. So, make a good wine is a important part of the work, but after this is necessary to give it the presentation it deserves, communicating accurately to consumers and have in mind that digital marketing activities are in a state of evolutionary development, where new trends are likely to occur rapidly and wineries have to adapt.

  9. Potential and risks in the Romanian wine industry

    Directory of Open Access Journals (Sweden)

    Oana BĂRBULESCU1

    2017-07-01

    Full Text Available The present descriptive paper presents some historical, geographical and institutional landmarks of the Romanian wine sector. It offers a brief analysis of the Romanian vineyard production evolution and of the national wine market conjuncture, taking into account the global context, which allows to outline Romania's place on the world wine map. Wine promotion on foreign markets must be done emphasizing indigenous varieties, that is why knowing them is essential. Highlighting the progress made by Romanian winemakers, the difficulties they face and the opportunities in the market allow us to draw conclusions which open horizons for extensive research in this industry.

  10. Electronics Industry

    National Research Council Canada - National Science Library

    Bell, Robert; Carroll-Garrison, Martina; Donovan, Daniel; Fisher, John; Guemmer, Paul; Harms, Robert; Kelly, Timothy; Love, Mattie; McReynolds, James; Ward, Ralph

    2006-01-01

    .... Government action to preserve strategic access to semiconductor producers is clearly needed to ensure DoD electronic systems can be built without compromising sensitive technology, though every...

  11. Electronics Industry

    National Research Council Canada - National Science Library

    Ginter, Michael J; Andersen, James L; Becker, John A; Belliveau, Gerald E; Eppich, Frank J; Awai, Herman T; Hanko, David J; Hughes, Bob; Jones, Douglas; Larson, Kelly J

    2007-01-01

    .... The report is the culmination of a focused series of classroom seminar sessions and meetings with industry, government, and academic leaders through field studies in the metropolitan Washington, D.C...

  12. Acetic Acid Detection Threshold in Synthetic Wine Samples of a Portable Electronic Nose

    Directory of Open Access Journals (Sweden)

    Miguel Macías Macías

    2012-12-01

    Full Text Available Wine quality is related to its intrinsic visual, taste, or aroma characteristics and is reflected in the price paid for that wine. One of the most important wine faults is the excessive concentration of acetic acid which can cause a wine to take on vinegar aromas and reduce its varietal character. Thereby it is very important for the wine industry to have methods, like electronic noses, for real-time monitoring the excessive concentration of acetic acid in wines. However, aroma characterization of alcoholic beverages with sensor array electronic noses is a difficult challenge due to the masking effect of ethanol. In this work, in order to detect the presence of acetic acid in synthetic wine samples (aqueous ethanol solution at 10% v/v we use a detection unit which consists of a commercial electronic nose and a HSS32 auto sampler, in combination with a neural network classifier (MLP. To find the characteristic vector representative of the sample that we want to classify, first we select the sensors, and the section of the sensors response curves, where the probability of detecting the presence of acetic acid will be higher, and then we apply Principal Component Analysis (PCA such that each sensor response curve is represented by the coefficients of its first principal components. Results show that the PEN3 electronic nose is able to detect and discriminate wine samples doped with acetic acid in concentrations equal or greater than 2 g/L.

  13. Toward sustainability: Development of the Ningxia wine industry

    Directory of Open Access Journals (Sweden)

    Hao Linhai

    2015-01-01

    Full Text Available Ningxia government's key responsibilities for the grape and wine sector are sustainable economic development and natural resource management. While emerging as an industry leader in China, Ningxia has experienced many challenges, the major ones are increasing labor costs and seasonal worker shortages, production cost control, and a market dominated by domestic giants and increased imports. Ningxia government made policies to encourage the development of boutique wineries, high quality wines and wine tourism. On natural resource protection, a strict annual irrigation quota has led to the quick adoption of drip irrigation. New vineyards have been designed with a focus on mechanization. Fertilization program will be fine-tuned using the analysis of the soil and the mineral elements in leaves. Various personnel training programs have been organized every year. In summary, the potential of Ningxia wine region has already been proven, and Ningxia government will continually provide its support for the sustainable grape and wine development of the region.

  14. Serpents in jars: the snake wine industry in Vietnam

    OpenAIRE

    R. Somaweera; N. Somaweera

    2010-01-01

    Exploitation of snakes in Vietnam takes place for different purposes, and among them the snake wine industry is prominent but has received far less attention than other dealings, such as the pet trade. Despite widespread commercialisation there is a general lack of information about this snake trade, which makes it difficult to evaluate its magnitude and impact on snake populations. This study documents the use of snakes in snake wine in four cities in Vietnam through surveys conducted in 1...

  15. Will drought erode the competitiveness of Australia's wine industry?

    OpenAIRE

    Glyn Wittwer

    2008-01-01

    Australia's 2007 vintage was smaller than the previous few vintages as a consequence of drought and frost in 2006. Then the worst happened in the following year with an unprecedented second year of drought that resulted in severe cuts to water allocations for irrigators in the southern Murray-Darling Basin. This paper examines the medium-term prospects for the Australian wine industry using global projections to 2016 with the World Wine Model. The international growth prospects of commercial-...

  16. Comparative transcriptomic and proteomic profiling of industrial wine yeast strains.

    Science.gov (United States)

    Rossouw, Debra; van den Dool, Adri H; Jacobson, Dan; Bauer, Florian F

    2010-06-01

    The geno- and phenotypic diversity of commercial Saccharomyces cerevisiae wine yeast strains provides an opportunity to apply the system-wide approaches that are reasonably well established for laboratory strains to generate insight into the functioning of complex cellular networks in industrial environments. We have previously analyzed the transcriptomes of five industrial wine yeast strains at three time points during alcoholic fermentation. Here, we extend the comparative approach to include an isobaric tag for relative and absolute quantitation (iTRAQ)-based proteomic analysis of two of the previously analyzed wine yeast strains at the same three time points during fermentation in synthetic wine must. The data show that differences in the transcriptomes of the two strains at a given time point rather accurately reflect differences in the corresponding proteomes independently of the gene ontology (GO) category, providing strong support for the biological relevance of comparative transcriptomic data sets in yeast. In line with previous observations, the alignment proves to be less accurate when assessing intrastrain changes at different time points. In this case, differences between the transcriptome and proteome appear to be strongly dependent on the GO category of the corresponding genes. The data in particular suggest that metabolic enzymes and the corresponding genes appear to be strongly correlated over time and between strains, suggesting a strong transcriptional control of such enzymes. The data also allow the generation of hypotheses regarding the molecular origin of significant differences in phenotypic traits between the two strains.

  17. Risk management in wine industry: A review of the literature

    Directory of Open Access Journals (Sweden)

    Seccia Antonio

    2016-01-01

    Full Text Available Wine industry is characterized by high added value, particularly for some segments. The quality of the final product is the result of the right combination of many variables which involve the choice of the suitable wine grape varieties to particular conditions of site location, soil, climate, landscape together with entrepreneurial right decisions in management. The globalization of the market with the increasing of competition among producers and the evidences of climate change, that has different effects on the vitivinicultural areas in the world, have led to the growth of frequency and intensity of risks that winegrowers have to cope with. Their behaviour and reactions in managing risky situations of different nature, often adopting instruments they are not familiar with, as insurance or derivatives, could result in relevant consequences on prices, costs of production, revenues and profits, in other words, on the value chain of the wine production. This paper aims to provide a general overview of the economic literature on risk management in the wine industry.

  18. Wine producers’ perceptions of wine tourism

    OpenAIRE

    Sevil, Güven; Yüncü, Hilmi Rafet

    2010-01-01

    Wine tourism has generated tremendous interest over the last two decades from both, both, industrial and academic circles. Wine tourism is a hybrid activity that integrates wine and tourism industries. Many wine regions and wine producers promote their wine through visitations of wineries. Wine, wine region and wine producers are main elements of wine tourism product. A successful wine tourism experience depends on point of view of producers on visitation to wineries as well as quality of win...

  19. EMERGING BUSINESSES: THE SOUTH AFRICAN WINE INDUSTRY CASE

    OpenAIRE

    Weatherspoon, Dave D.; Alade, Julius A.; Danley, Cheryl

    1999-01-01

    Emerging economies such as South Africa, only a few years out of apartheid, have been feeling the strains of socio-political change. While South Africa has experienced political reform, economic reform and access are slow to come. Currently, South Africa is the 7th largest producer of wine in the world. Although this industry is impressive, the apartheid era production practices have caused primarily the European consumers and media to be vocal about this issue. However, this concern has spre...

  20. Serpents in jars: the snake wine industry in Vietnam

    Directory of Open Access Journals (Sweden)

    R. Somaweera

    2010-10-01

    Full Text Available Exploitation of snakes in Vietnam takes place for different purposes, and among them the snake wine industry is prominent but has received far less attention than other dealings, such as the pet trade. Despite widespread commercialisation there is a general lack of information about this snake trade, which makes it difficult to evaluate its magnitude and impact on snake populations. This study documents the use of snakes in snake wine in four cities in Vietnam through surveys conducted in 127 locations selling snake wine in September 2009. This study provides a list of species used along with the number of individuals observed. While none of the species involved are listed in the IUCN Red List, seven species are listed in the Vietnam Red Data Book, of which five are regulated by CITES. On the other hand, the most abundant species used in the trade, Xenochrophis flavipunctatus, is not listed in any conservation document. The popularity and economic importance of snakes in the form of snake wine demonstrates the need for the development of sustainable use programs for these species.

  1. National approach for evaluation and control of wine safety: Guide to good hygiene practices for French wine industry

    Directory of Open Access Journals (Sweden)

    Camponovo Aurélie

    2016-01-01

    Full Text Available The adaptation of wines to the market requirements have involved changes in wine making processes. Improved methods of analysis now allow to detect traces of compounds injurious for consumers' health. In collective imagination, wines remain born from traditional methods, pathogen free and, by extension, free of any health concern. Consumers now access easily to detailed information, and various media allow them to get a hold on the subject of wine safety. The contents encountered are sometimes alarming and create many questions enable to damage the image of the product. In order to support French wine makers facing the rise of this theme and answer European regulation, IFV has developed with French professional organizations a guide to good hygiene practices (GGHP including hazard analysis for wine industry. The aim was to provide all companies a reference document approved by the French authorities and pool most of the principles of HACCP to limit the task of smaller businesses. The GGHP details essential good practices that have to be implemented by every company of wine industry, regardless its size and the kind of wine produced. It also describes hazard analysis and specific recommendations for each one and gives recommendations and tools to manage them.

  2. Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics

    International Nuclear Information System (INIS)

    Cynkar, Wies; Dambergs, Robert; Smith, Paul; Cozzolino, Daniel

    2010-01-01

    Rapid methods employing instruments such as electronic noses (EN) or gas sensors are used in the food and beverage industries to monitor and assess the composition and quality of products. Similar to other food industries, the wine industry has a clear need for simple, rapid and cost effective techniques for objectively evaluating the quality of grapes, wine and spirits. In this study a mass spectrometry based electronic nose (MS-EN) instrument combined with chemometrics was used to predict the geographical origin of Tempranillo wines produced in Australia and Spain. The MS-EN data generated were analyzed using principal components analysis (PCA), partial least squares discriminant analysis (PLS-DA) and stepwise linear discriminant analysis (SLDA) with full cross validation (leave-one-out method). The SLDA classified correctly 86% of the samples while PLS-DA 85% of Tempranillo wines according to their geographical origin. The relative benefits of using MS-EN will provide capability for rapid screening of wines. However, this technique does not provide the identification and quantitative determination of individual compounds responsible for the different aroma notes in the wine.

  3. Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics

    Energy Technology Data Exchange (ETDEWEB)

    Cynkar, Wies, E-mail: wies.cynkar@awri.com.au [Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064 (Australia); Dambergs, Robert [Australian Wine Research Institute, Tasmanian Institute of Agricultural Research, University of Tasmania, Private Bag 98, Hobart Tasmania 7001 (Australia); Smith, Paul; Cozzolino, Daniel [Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064 (Australia)

    2010-02-15

    Rapid methods employing instruments such as electronic noses (EN) or gas sensors are used in the food and beverage industries to monitor and assess the composition and quality of products. Similar to other food industries, the wine industry has a clear need for simple, rapid and cost effective techniques for objectively evaluating the quality of grapes, wine and spirits. In this study a mass spectrometry based electronic nose (MS-EN) instrument combined with chemometrics was used to predict the geographical origin of Tempranillo wines produced in Australia and Spain. The MS-EN data generated were analyzed using principal components analysis (PCA), partial least squares discriminant analysis (PLS-DA) and stepwise linear discriminant analysis (SLDA) with full cross validation (leave-one-out method). The SLDA classified correctly 86% of the samples while PLS-DA 85% of Tempranillo wines according to their geographical origin. The relative benefits of using MS-EN will provide capability for rapid screening of wines. However, this technique does not provide the identification and quantitative determination of individual compounds responsible for the different aroma notes in the wine.

  4. What makes Napa Napa? The roots of success in the wine industry

    Directory of Open Access Journals (Sweden)

    Anil Hira

    2014-06-01

    Full Text Available California is world-renowned for the ability to produce world class quality wine. At the center of this achievement is the development of Napa as a premier wine producing region. We examine the sources of Napa’s success by testing factors from leading industrial location theories against statistical and qualitative evidence. Using an unusual database of county-wide data on the wine industry to compare Napa’s success with other wine-producing regions of California, we can control for different historical factors and economic conditions that temper most comparative wine studies. Many regions in California can produce world class wine, but none enjoy the same level of returns as Napa. Path dependency and distance to markets are poor explanations for the relative success of wine regions. We find that while terroir, or natural comparative advantage, has some evidence behind it, social capital and entrepreneurship behind technological leadership are central to Napa’s competitive advantage.

  5. New Proposals for the Design of Integrated Online Wine Industry Dictionaries

    DEFF Research Database (Denmark)

    Leroyer, Patrick

    2013-01-01

    far beyond the above-mentioned types of articles and dictionaries. It includes a broad range of both online and printed lexicographically structured information tools, such as wine guides, atlases, companions, oenological websites, and mobile applications. In line with this growing interest...... by the Burgundian wine industry, offers various functions and usage modes to its users, including access to multimodal data, and how it differs from a comparable South African online wine dictionary commissioned by the South African wine industry. In line with the findings of this comparative study, lexicographic...... proposals are subsequently formulated. The first proposal is that such online wine industry dictionaries should be developed in accordance with specific user situations and needs, and make use of a monofunctional design and an adaptive user interface. The second proposal is that such online wine industry...

  6. Export and import activity of the wine industry: tendencies, current risks

    OpenAIRE

    Bondarenko Svitlana Anatoliyivna; Nizyayeva Viktoria Romanivna

    2017-01-01

    The article studies state of wine industry’s export-import activity, analyzes tendencies, which provide to reveal peculiar regulations andmain modern risks, which are necessary to be considered for appropriate level of the sector export capability. Export-import activity of wine industry is analyzed; capacity dynamics and market openness degree are estimated. It has been proved that redulatory impact on the winemaking and wine industry development has to be based, on the onehand, on the work ...

  7. The New World challenge: Performance trends in wine production in major wine-exporting countries in the 2000s and their implications for the Australian wine industry

    Directory of Open Access Journals (Sweden)

    Euan Fleming

    2014-12-01

    Full Text Available Anderson, K., Nelgen, S., 2011. Global Wine Markets, 1961 to 2009: A Statistical Compendium. University of Adelaide Press, Adelaide publication of an index of revealed comparative advantage suggests that the Australian wine industry had come under increased competition from other “New World” producers in the first decade of this century. We examine this influence by comparing the transformation of winegrapes into wine volume and value in the 11 largest wine-exporting countries during the years, 2000–2009. Our focus is on the challenge issued by other New World producers from the Southern Hemisphere to Australian producers, and the continuing challenge to Old World global supremacy by New World producers and its response. Four performance measures are used this study. Two key trends are evident. First, all countries migrated to higher price points, albeit with differing degrees of success: slightly declining productivity in transforming winegrapes into wine output was overwhelmed by price/quality effects, leading to substantial gains in transforming winegrapes into wine value. Second, New World producers plus Portugal and Spain were much more successful in achieving gains in their export value proposition than they were in extracting value in their domestic markets. Results show that Australian wine producers had lost some of their competitive advantage during the 2000s as their pre-existing strategy dominated by the export of high-volume wines by large companies at low to medium price points, and their reliance on a reputation for reliable good quality for the price point was beginning to fail in the face of competition from both New World and Old World producers. Acknowledgement of this outcome has led to a good deal of introspection, and recognition of the need to promote the wine regions of Australia, based on higher-quality wines, and to select and promote quality indicators.

  8. The Case of Cruse Affair for the Bordeaux Wines (Winegate) and Its Consequences on the Burgundy Wine Industry.

    Science.gov (United States)

    Lecat, Benoit; Chapuis, Claude; Brouard, Joelle; Cogan, Laurence

    2016-01-01

    The aim of the study is to show how the Cruse affair known as the "Winegate" has changed the wine industry in Burgundy. Cruse, one of the major Bordeauxsellers, was caught by the Customs Office in 1973 and condemned for fraud involving 20'000 hl of Bordeaux wine. This affair has generated a loss of trust between consumers and producers and also between small wine-growers who were selling their wine to the Négociants. The objective of this study is to focus on the consequences that this affair has generated for Burgundy growers and Négociants. The method used is the analysis of historical documents (press articles and books on Bordeaux wines) to understand through a review the Cruise affair and its consequences. Under consumer but also retailer pressure, more and more winegrowers in Burgundy decided to bottle the production of their estate and sell it under their own label. To a certain extent, this new development entailed a competition with Négociants. The structure of estates moved from farm style companies to small SME's in charge of vinification, ageing, selling and exporting. Finally, some recent patents related to the wine fraud and mechanisms to create the trust in the wine chain, with specific regard to intelligent label and distribution, have been considered.

  9. The present and future of the international wine industry.

    Science.gov (United States)

    Bisson, Linda F; Waterhouse, Andrew L; Ebeler, Susan E; Walker, M Andrew; Lapsley, James T

    2002-08-08

    Wine production is both art and science, a blend of individual creativity and innovative technology. But wine production is also business, with economic factors driving manufacturing practices. To be successful in the modern marketplace, a winemaker must integrate the artistic and economic aspects of wine production, and possess a solid understanding of the intrinsic and extrinsic factors that underlie purchase motivation.

  10. Gradual catch up and enduring leadership in the global wine industry

    NARCIS (Netherlands)

    Morrison, A.; Rabellotti, Roberta

    The wine industry is an extremely interesting sector from a catch -up point of view because the latecomers in the international market have changed how wine is produced, sold and consumed and, in doing so, they have challenged the positions of incumbents. Until the end of the 1980s, the European

  11. Benchmarking and Self-Assessment in the Wine Industry

    Energy Technology Data Exchange (ETDEWEB)

    Galitsky, Christina; Radspieler, Anthony; Worrell, Ernst; Healy,Patrick; Zechiel, Susanne

    2005-12-01

    Not all industrial facilities have the staff or theopportunity to perform a detailed audit of their operations. The lack ofknowledge of energy efficiency opportunities provides an importantbarrier to improving efficiency. Benchmarking programs in the U.S. andabroad have shown to improve knowledge of the energy performance ofindustrial facilities and buildings and to fuel energy managementpractices. Benchmarking provides a fair way to compare the energyintensity of plants, while accounting for structural differences (e.g.,the mix of products produced, climate conditions) between differentfacilities. In California, the winemaking industry is not only one of theeconomic pillars of the economy; it is also a large energy consumer, witha considerable potential for energy-efficiency improvement. LawrenceBerkeley National Laboratory and Fetzer Vineyards developed the firstbenchmarking tool for the California wine industry called "BEST(Benchmarking and Energy and water Savings Tool) Winery". BEST Wineryenables a winery to compare its energy efficiency to a best practicereference winery. Besides overall performance, the tool enables the userto evaluate the impact of implementing efficiency measures. The toolfacilitates strategic planning of efficiency measures, based on theestimated impact of the measures, their costs and savings. The tool willraise awareness of current energy intensities and offer an efficient wayto evaluate the impact of future efficiency measures.

  12. Export and import activity of the wine industry: tendencies, current risks

    Directory of Open Access Journals (Sweden)

    Bondarenko Svitlana Anatoliyivna

    2017-06-01

    Full Text Available The article studies state of wine industry’s export-import activity, analyzes tendencies, which provide to reveal peculiar regulations andmain modern risks, which are necessary to be considered for appropriate level of the sector export capability. Export-import activity of wine industry is analyzed; capacity dynamics and market openness degree are estimated. It has been proved that redulatory impact on the winemaking and wine industry development has to be based, on the onehand, on the work with consumer, forming his national awareness of the domestic production from wine industry, and on the other hand, on the country import restructuring. Development of the wine industry state support in Ukraine, considering the world experience, is an important step to form the market of grape and its products, which is characterized with losing tendency. The revealed tendency concerning import price prevail over export, requires special measures for contraction. The main tools to fight with European wine producers for Ukrainian consumer to increase quality, creative, budgets increase for direct access to consumer via winery tasty rooms, tourists’ involvement to vineyards and productive capacities, including to the tourist routes. Therefore the main purpose is necessity for native consumer’s upbringing, wine culture growing, to teach to make considerable choice, but not a choice in favor of foreign container.

  13. New Proposals for the Design of Integrated Online Wine Industry ...

    African Journals Online (AJOL)

    The specialised lexicographic treatment ofoenology and viticulture usually consists in the compiling of articles describing the language of wine in general language dictionaries, or presenting professional knowledge of wine in specialised multi-field dictionaries and encyclopedias. This treatment also encompasses the ...

  14. New Proposals for the Design of Integrated Online Wine Industry ...

    African Journals Online (AJOL)

    Abstract: The specialised lexicographic treatment of oenology and viticulture usually consists in the compiling of articles describing the language of wine in general language dictionaries, or presenting professional knowledge of wine in specialised multi-field dictionaries and encyclope- dias. This treatment also ...

  15. Stability of contracts in the Brazilian wine industry

    Directory of Open Access Journals (Sweden)

    Decio Zylbersztajn

    2005-06-01

    Full Text Available A variety of contracts between wineries and grape growers are observed in Brazil. This study addresses the concept of coordination of food chains, particularly the stability of contractual relationships. A qualitative analysis of industry-farmers contracts is presented, followed by a quantitative analysis testing transaction cost economics-based hypothesis. Scale, location, age of vineyard, and the cooperative organizational form are addressed in terms of the effect on the stability of contracts. Vertical and horizontal coordination are addressed. Data come from a sample of 139 grape-growers that supplied 10 major wineries. The results show that more stable contracts or vertical integration are characteristic of high quality wine production, where the need for strict contractual coordination is more relevant, i.e. risk of hold up losses is larger. We test the hypothesis that site specificity and quality-related specific investments are associated with more stable contractual architectures. Farmers' cooperatives present poorer performance but tend to hold more stable relationships with their members, possibly the result of adverse selection, since specialized farmers prefer to maintain contracts with investor-owned wineries, instead of farmers' cooperatives. Conclusions are presented in the final part.

  16. Wine industry market strategies. Case study: Lacerta Winery

    Directory of Open Access Journals (Sweden)

    NEACSU Nicoleta Andreea

    2017-01-01

    Full Text Available Wine market in Romania is in constant development. More and more manufacturers appear on the market, and the competition is increasingly fierce. Although it has an area of the largest planted with vines, Romania is not distinguished among major exporters. Using EU funds made available, new manufacturers appear who developed the premium wine sector. Among the investments carried out in recent years in this sector is Lacerta Winery, an Austrian investment, which sold the first wine under the brand Lacerta in 2011.

  17. Application Of A Potentiometric Electronic Tongue For The Determination Of Free SO2 And Other Analytical Parameters In White Wines From New Zealand

    Science.gov (United States)

    Mednova, Olga; Kirsanov, Dmitry; Rudnitskaya, Alisa; Kilmartin, Paul; Legin, Andrey

    2009-05-01

    The present study deals with a potentiometric electronic tongue (ET) multisensor system applied for the simultaneous determination of several chemical parameters for white wines produced in New Zealand. Methods in use for wine quality control are often expensive and require considerable time and skilled operation. The ET approach usually offers a simple and fast measurement protocol and allows automation for on-line analysis under industrial conditions. The ET device developed in this research is capable of quantifying the free and total SO2 content, total acids and some polyphenolic compounds in white wines with acceptable analytical errors.

  18. The impact of climate change on the global wine industry: Challenges & solutions

    Directory of Open Access Journals (Sweden)

    Michelle Renée Mozell

    2014-12-01

    Full Text Available This paper explores the impact of climate change upon the global production of winegrapes and wine. It includes a review of the literature on the cause and effects of climate change, as well as illustrations of the specific challenges global warming may bring to the production of winegrapes and wine. More importantly, this paper provides some practical solutions that industry professionals can take to mitigate and adapt to the coming change in both vineyards and wineries.

  19. The impact of climate change on the global wine industry: Challenges & solutions

    OpenAIRE

    Mozell, Michelle Renée; Thach, Liz

    2014-01-01

    This paper explores the impact of climate change upon the global production of winegrapes and wine. It includes a review of the literature on the cause and effects of climate change, as well as illustrations of the specific challenges global warming may bring to the production of winegrapes and wine. More importantly, this paper provides some practical solutions that industry professionals can take to mitigate and adapt to the coming change in both vineyards and wineries.

  20. Assessing the adaptive capacity of the Ontario wine industry for climate change adaptation

    Directory of Open Access Journals (Sweden)

    Pickering K

    2015-03-01

    Full Text Available Kerrie Pickering,1 Ryan Plummer,1,2 Tony Shaw,3,4 Gary Pickering1,4,5 1Environmental Sustainability Research Centre, Brock University, St Catharines, ON, Canada; 2Stockholm Resilience Centre, Stockholm University, Stockholm, Sweden; 3Department of Geography, 4Cool Climate Oenology and Viticulture Institute, 5Department of Psychology, Brock University, St Catharines, ON, Canada Background: Wine regions throughout the world are experiencing climate change characterized by the gradual alterations in growing seasons, temperature, precipitation, and the occurrences of extreme weather events that have significant consequences for quality wine production. Adapting to these new challenges depends largely on the present and future adaptive capacity of the grape growers, winemakers, and supporting institutions in order to minimize the impacts of climate change on grape yield and wine quality. Accordingly, the objective of this study was to develop a conceptual framework for assessing the adaptive capacity of a grape or wine region and apply it in the context of the Ontario wine industry. The framework consists of a three tiered structure, comprising eight operational and strategic determinants (financial, institutional, technological, political, knowledge, perception, social capital, and diversity. A comprehensive questionnaire was created from this framework consisting of 26 statements to which participants indicated their level of agreement. A total of 42 Ontario wine industry members completed the questionnaire via an on line survey. Results: The determinants related to perception, diversity, and knowledge have the highest degree of capacity, while political and technological determinants show the least. Overall, stakeholders are aware of both negative and positive impacts climate change could have on wine production. Results are discussed to explore opportunities to enhance adaptive capacity in the grape/wine community. Many stakeholders have already

  1. Analysis of selected indicators of winegrowing and wine-production industries in the Czech Republic and Bulgaria

    Directory of Open Access Journals (Sweden)

    Jiří Duda

    2005-01-01

    Full Text Available The paper deals with industry analysis of winegrowing and wine-production in Bulgaria and in the Czech Republic. The analysis is more focused on winegrowing and wine-production in Bulgaria with the aim to present the less known information.The annual production of wine in Bulgaria amounts for about 2 million hectoliters, being mostly proce- ssed by industrial producers, even though the area of productive vineyards is decreasing by almost 33% to the level of 100 000 hectares. Czech Republic has a lower area of vineyards than Bulgaria, and thanks to the higher yields per hectare it produces about 0.5 million hectoliters of wine. Wine consumption is also different – Czech Republic reaches about 75% of consumption in Bulgaria.Bulgaria, unlike the Czech Republic, belongs to the wine-export countries, especially focusing on exports of bottled red wine. The most important importers of Bulgarian wine – bottled and cask – are Poland, Russia, Great Britain, and Germany. The average prices of exported bottled wine oscillated around USD 1 per liter, in the monitored period. In case of the cask wine, the prices are almost 50% lower. The prices of wines imported to Bulgaria are slightly lower than prices of wines being exported from Bulgaria. Most of the wine was imported from Moldova and Macedonia, Hungary, and Poland.The wine foreign trade balance of Bulgaria and Czech Republic is active for Bulgaria, which exports about 24 thousand hectoliters of wine to the Czech Republic. Exports of Czech and Moravian wines to Bulgaria are minimal.

  2. Characterisation of palm wine yeast isolates for industrial utilisation

    African Journals Online (AJOL)

    Administrator

    2006-10-02

    Oct 2, 2006 ... Obowo, Imo State. P1. Oil Palm. Nsukka Urban, Enugu State. P2. Oil Palm. Ibagwa, Enugu State. wool at 28-30oC to encourage fermentation. Isolation of ethanol tolerant yeasts. The 25-day-old wine samples were centrifuged in sterile centrifuge bottles for 5 min at low speed. One ml of the serially diluted.

  3. A need for planned adaptation to climate change in the wine industry

    Science.gov (United States)

    Metzger, Marc J.; Rounsevell, Mark D. A.

    2011-09-01

    The diversity of wine production depends on subtle differences in microclimate and is therefore especially sensitive to climate change. A warmer climate will impact directly on wine-grapes through over-ripening, drying out, rising acidity levels, and greater vulnerability to pests and disease, resulting in changes in wine quality (e.g. complexity, balance and structure) or potentially the style of wine that can be produced. The growing scientific evidence for significant climate change in the coming decades means that adaptation will be of critical importance to the multi-billion dollar global wine-industry in general, and to quality wine producers in particular (White et al 2006, 2009; Hertsgaard 2011). Adaptation is understood as an adjustment in natural or human systems in response to actual or expected environmental change, which moderates harm or exploits beneficial opportunities (IPCC 2007). Autonomous adaptation has been an integral part of the 20th century wine industry. Technological advances, changes in consumer demand, and global competition have meant that growers and producers have had to adapt to stay in business. The gradual temperature rise in the 20th Century (0.7 °C globally) has been accommodated successfully by gradual changes in vine management, technological measures, production control, and marketing (White et al 2009), although this has in many cases resulted in the production of bolder, more alcoholic wines (Hertsgaard 2011). In spite of this success, the wine industry is surprisingly conservative when it comes to considering longer term planned adaptation for substantial climate change impacts. A few producers are expanding to new locations at higher altitudes or cooler climates (e.g. Torres is developing new vineyards high in the Pyrenees, and Mouton Rothschild is setting up new vineyards in South America), and the legal and cultural restrictions of Appelation d'Origine Cȏntrollée (AOC) systems are being discussed (White et al 2009

  4. Industrial applications of electron beam

    International Nuclear Information System (INIS)

    Chmielewski, A.G.

    1997-01-01

    The review of industrial applications with use of electron beams has been done. Especially the radiation technologies being developed in Poland have been shown. Industrial installations with electron accelerators as radiation source have been applied for: modification of polymers; modification of thyristors; sterilization of health care materials; radiopreservation of food and other consumer products; purification of combustion flue gases in heat and power plants. 14 refs, 6 tabs, 7 figs

  5. Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose

    International Nuclear Information System (INIS)

    Berna, Amalia Z.; Trowell, Stephen; Clifford, David; Cynkar, Wies; Cozzolino, Daniel

    2009-01-01

    Analysis of 34 Sauvignon Blanc wine samples from three different countries and six regions was performed by gas chromatography-mass spectrometry (GC-MS). Linear discriminant analysis (LDA) showed that there were three distinct clusters or classes of wines with different aroma profiles. Wines from the Loire region in France and Australian wines from Tasmania and Western Australia were found to have similar aroma patterns. New Zealand wines from the Marlborough region as well as the Australian ones from Victoria were grouped together based on the volatile composition. Wines from South Australia region formed one discrete class. Seven analytes, most of them esters, were found to be the relevant chemical compounds that characterized the classes. The grouping information obtained by GC-MS, was used to train metal oxide based electronic (MOS-Enose) and mass spectrometry based electronic (MS-Enose) noses. The combined use of solid phase microextraction (SPME) and ethanol removal prior to MOS-Enose analysis, allowed an average error of prediction of the regional origins of Sauvignon Blanc wines of 6.5% compared to 24% when static headspace (SHS) was employed. For MS-Enose, the misclassification rate was higher probably due to the requirement to delimit the m/z range considered.

  6. TECHNOLOGICAL DEVELOPMENT TO ELABORATE COMMON WHITE WINE IN MISIONES, WITH ECONOMIC EVALUATION AT INDUSTRIAL SCALE

    Directory of Open Access Journals (Sweden)

    Miño Valdés, Juan Esteban

    2013-01-01

    Full Text Available The objective of this paper was to develop a sustainable technology on an industrial scale to produce common white wine with non viniferous grapes cultivated in Misiones. This technological project was initiated at a laboratory scale, continued in the pilot plant and industrial-scale project. It was considered as a productive unit to 12 rural families with 27 hectares of vines each. The 8 stages followed with inductive and deductive methodology were: The development of dry white wine at laboratory scale. The evaluation of process variables in the vivification. The mathematical modeling of the alcoholic fermentation in oenological conditions. The valuation of the aptitude of wines for human consumption. The establishment of a technological procedure for wine in the pilot plant. The evaluation of the pilot plant in technological procedure established. The calculation and selection of industrial equipment. The estimate of the costs and profitability of industrial technological process. It reached a technology for a production capacity of 5,834 L day-1, with dynamic economic indicators whose values were: net present value of 6,602,666 U$D, an internal rate of return of 60 % for a period of recovery of investment to net present value of 3 years.

  7. Industrial applications of electron accelerators

    International Nuclear Information System (INIS)

    Singh, A.

    1994-01-01

    The interaction of high-energy radiation with organic systems produces very reactive, short-lived, ionic and free-radical species. The chemical changes brought about by these species are very useful in several systems, and are the basis of the growth of the electron processing industry. Some typical areas of the industrial use of electron accelerators are crosslinking wire and cable insulation, manufacturing heat shrink plastic items, curing coatings, and partially curing rubber products. Electron accelerators are also being considered in other areas such as sewage treatment, sterilizing medical disposables, and food irradiation. An emerging application of industrial electron accelerators is the production of advanced composites for the aerospace and other industries. Traditionally, the carbon-, aramid- and glass-fibre-reinforced composites with epoxy matrices are produced by thermal curing. However, equivalent composites with acrylated-epoxy matrices can be made by electron curing. Cost estimates suggest that electron curing could be more economical than thermal curing. Food irradiation has traditionally been an application for 60 Co γ-radiation. With the increasing demand for food irradiation in various countries, it may become necessary to use electron accelerators for this purpose. Since the dose rate during gamma and electron irradiation are generally very different, a review of the relevant work on the effect of dose rates has been done. This paper presents an overview of the industrial applications of electron accelerator for radiation processing, emphasises the electron curing of advanced composites and, briefly reviews the dose-rate effects in radiation processing of advanced composites and food irradiation. (author). 84 refs., 8 tabs

  8. Building the electronic industry's roadmaps

    Science.gov (United States)

    Boulton, William R.

    1995-02-01

    JTEC panelists found a strong consistency among the electronics firms they visited: all the firms had clear visions or roadmaps for their research and development activities and had committed resources to ensure that they achieve targeted results. The overarching vision driving Japan's electronics industry is that of achieving market success through developing appealing, high-quality, low-cost consumer goods - ahead of the competition. Specifics of the vision include improving performance, quality, and portability of consumer electronics products. Such visions help Japanese companies define in detail the roadmaps they will follow to develop new and improved electronic packaging technologies.

  9. Industrial applications of electron accelerators

    CERN Document Server

    Cleland, M R

    2006-01-01

    This paper addresses the industrial applications of electron accelerators for modifying the physical, chemical or biological properties of materials and commercial products by treatment with ionizing radiation. Many beneficial effects can be obtained with these methods, which are known as radiation processing. The earliest practical applications occurred during the 1950s, and the business of radiation processing has been expanding since that time. The most prevalent applications are the modification of many different plastic and rubber products and the sterilization of single-use medical devices. Emerging applications are the pasteurization and preservation of foods and the treatment of toxic industrial wastes. Industrial accelerators can now provide electron energies greater than 10 MeV and average beam powers as high as 700 kW. The availability of high-energy, high-power electron beams is stimulating interest in the use of X-rays (bremsstrahlung) as an alternative to gamma rays from radioactive nuclides.

  10. CURRENT SITUATION AND PROSPECTS OF THE LABOUR ORGANIZATION IN WINE AND GRAPE INDUSTRY IN THE REPUBLIC OF MOLDOVA

    Directory of Open Access Journals (Sweden)

    Tatiana IAŢIŞIN

    2015-06-01

    Full Text Available The labour organization development in Wine and Grape Industry in the Republic of Moldova is analyzed in the paper. The paper highlights the main problems of the manpower in the Wine and Grape Industry in the country using the statistical data provided by the National Bureau of Statistics and the specific system of indiactors and methodology. The main directions and prospects of labour organization development in this domain are outlined. Investment in human capital will contribute to strengthen the skills, knowledge in general to facilitate insertion in the viticulture production and wine industry.

  11. Calorimetry at industrial electron accelerators

    DEFF Research Database (Denmark)

    Miller, Arne; Kovacs, A.

    1985-01-01

    Calorimetry is a convenient way to measure doses at industrial electron accelerators, where high absorbed doses (1-100 kGy) are delivered at dose rates of 102-105 Gy s-1 or even higher. Water calorimeters have been used for this purpose for several years, but recently other materials such as grap......Calorimetry is a convenient way to measure doses at industrial electron accelerators, where high absorbed doses (1-100 kGy) are delivered at dose rates of 102-105 Gy s-1 or even higher. Water calorimeters have been used for this purpose for several years, but recently other materials...

  12. Interactions Between Industrial Yeasts and Chemical Contaminants in Grape Juice Affect Wine Composition Profile

    Directory of Open Access Journals (Sweden)

    Etjen Bizaj

    2014-01-01

    Full Text Available The interaction between four industrial wine yeast strains and grape juice chemical contaminants during alcoholic fermentation was studied. Industrial strains of Saccharomyces cerevisiae (AWRI 0838, S. cerevisiae mutant with low H2S production phenotype (AWRI 1640, interspecies hybrid of S. cerevisiae and S. kudriavzevii (AWRI 1539 and a hybrid of AWRI 1640 and AWRI 1539 (AWRI 1810 were exposed separately to fungicides pyrimethanil (Pyr, 10 mg/L and fenhexamid (Fhx, 10 mg/L, as well as to the most common toxin produced by moulds on grapes, ochratoxin A (OTA, 5 μg/L, during alcoholic fermentation of Vitis vinifera L. cv. Sauvignon blanc juice. Contaminants were found to strongly impair fermentation performance and metabolic activity of all yeast strains studied. The chemical profile of wine was analyzed by HPLC (volatile acidity, concentrations of ethanol, fructose, glucose, glycerol and organic acids and the aromatic profile was analyzed using a stable isotope dilution technique using GC/MS (ethyl esters, acetates and aromatic alcohols and Kitagawa tubes (H2S. The chemical composition of wine with added contaminants was in all cases significantly different from the control. Of particular note is that the quantity of aromatic compounds produced by yeast was significantly lower. Yeast’s capacity to remove contaminants from wine at the end of the alcoholic fermentation, and after extended contact (7 days was determined. All the strains were able to remove contaminants from the media, moreover, after extended contact, the concentration of contaminants was in most cases lower.

  13. Is there sustainable entrepreneurship in the wine industry? Exploring Sicilian wineries participating in the SOStain program

    Directory of Open Access Journals (Sweden)

    Emanuele Schimmenti

    2016-06-01

    Full Text Available Global climate change and the accelerating depletion of natural resources have contributed to increase discussions about the role of private enterprises in reversing negative environmental trends. Rather than focusing on profit maximization, policy makers and consumers pressure groups expect firms to meet a triple-bottom line of economic, environmental and social value creation. Hence sustainable entrepreneurship has received recently increasing interest as a phenomenon and a research topic. More recently, the concept of sustainability has been taken seriously in the Italian wine industry. The organizational challenge for entrepreneurship is to better integrate social and environmental performance into the economic business logic. The aim of this manuscript is to illustrate, through a descriptive approach, the adaptation of the wine industry to the new scenario of sustainable entrepreneurship. To reach this goal we carried out an explorative analysis of 3 Sicilian wineries involved in the SOStain program, which aims at the improvement of sustainability in the wine industry. The findings of the analysis show the existence of sustainability-driven entrepreneurship, in which the wineries undertake to behave ethically and contribute to economic development while improving the quality of life for the workforce, their families, the local and global community as well as future generations.

  14. Geographical classification of Chilean wines by an electronic nose

    Directory of Open Access Journals (Sweden)

    Nicolás H Beltrán

    2009-08-01

    Full Text Available Nicolás H Beltrán, Manuel A Duarte-Mermoud, Ricardo E MuñozDepartment of Electrical Engineering, University of Chile, Santiago, ChileAbstract: This paper discusses the classification of Chilean wines by geographical origin based only on aroma information. The varieties of Cabernet Sauvignon, Merlot, and Carménère analyzed here are produced in four different valleys in the central part of Chile (Colchagua, Maipo, Maule, and Rapel. Aroma information was obtained with a zNoseTM (fast gas chromatograph and the data was analyzed by applying wavelet transform for feature extraction followed by an analysis with support vector machines for classification. Two evaluations of the classification technique were performed; the average percentage of correct classification performed on the validation set was obtained by means of cross-validation against the percentage of correct classification obtained on the test set. This developed technique obtained results on classification rates over 94% in both cases. The geographical origin of a Chilean wine can be resolved rapidly with fast gas chromatography and data processing.Keywords: geographical origin, origin denomination, wine classification, pattern recognition, support vector machines, wavelet analysis, feature extraction

  15. Calorimetry at industrial electron accelerators

    DEFF Research Database (Denmark)

    Miller, Arne; Kovacs, A.

    1985-01-01

    Calorimetry is a convenient way to measure doses at industrial electron accelerators, where high absorbed doses (1-100 kGy) are delivered at dose rates of 102-105 Gy s-1 or even higher. Water calorimeters have been used for this purpose for several years, but recently other materials such as grap......Calorimetry is a convenient way to measure doses at industrial electron accelerators, where high absorbed doses (1-100 kGy) are delivered at dose rates of 102-105 Gy s-1 or even higher. Water calorimeters have been used for this purpose for several years, but recently other materials...... such as graphite and aluminium have been used. These materials offer advantages of simpler construction and higher sensitivity. Dose estimates using these different types of calorimeters differ by ~5%, and the possible reasons for these discrepancies are discussed...

  16. Constructing Relationships between Science and Practice in the Written Science Communication of the Washington State Wine Industry

    Science.gov (United States)

    Szymanski, Erika Amethyst

    2016-01-01

    Even as deficit model science communication falls out of favor, few studies question how written science communication constructs relationships between science and industry. Here, I investigate how textual microprocesses relate scientific research to industry practice in the Washington State wine industry, helping (or hindering) winemakers and…

  17. Threshold detection of aromatic compounds in wine with an electronic nose and a human sensory panel

    Science.gov (United States)

    Santos, José Pedro; Lozano, Jesús; Aleixandre, Manuel; Arroyo, Teresa; Cabellos, Juan Mariano; Gil, Mar; del Carmen Horrillo, Maria

    2009-05-01

    An electronic nose (e-nose) based on thin film semiconductor sensors has been developed in order to compare the performance with a trained human sensory panel. The panel had 25 members and was trained to detect concentration thresholds of some compounds of interest present in wine. Typical red wine compounds such as whiskylactone and white wine compounds such as 3-methyl butanol were measured at different concentrations starting from the detection threshold found in literature (in the micrograms to milligrams per liter range). Pattern recognition methods (principal component analisys and neural networks) were used to process the data. The results showed that the performance of the e-nose for threshold detection was much better than the human panel. The compounds were detected by the e-nose at concentrations up to ten times lower than the panel. Moreover the e-nose was able to identify correctly each concentration level therefore quantitative applications are devised for this system.

  18. Portable Electronic Tongue Based on Microsensors for the Analysis of Cava Wines

    Science.gov (United States)

    Giménez-Gómez, Pablo; Escudé-Pujol, Roger; Capdevila, Fina; Puig-Pujol, Anna; Jiménez-Jorquera, Cecilia; Gutiérrez-Capitán, Manuel

    2016-01-01

    Cava is a quality sparkling wine produced in Spain. As a product with a designation of origin, Cava wine has to meet certain quality requirements throughout its production process; therefore, the analysis of several parameters is of great interest. In this work, a portable electronic tongue for the analysis of Cava wine is described. The system is comprised of compact and low-power-consumption electronic equipment and an array of microsensors formed by six ion-selective field effect transistors sensitive to pH, Na+, K+, Ca2+, Cl−, and CO32−, one conductivity sensor, one redox potential sensor, and two amperometric gold microelectrodes. This system, combined with chemometric tools, has been applied to the analysis of 78 Cava wine samples. Results demonstrate that the electronic tongue is able to classify the samples according to the aging time, with a percentage of correct prediction between 80% and 96%, by using linear discriminant analysis, as well as to quantify the total acidity, pH, volumetric alcoholic degree, potassium, conductivity, glycerol, and methanol parameters, with mean relative errors between 2.3% and 6.0%, by using partial least squares regressions. PMID:27801796

  19. Portable Electronic Tongue Based on Microsensors for the Analysis of Cava Wines

    Directory of Open Access Journals (Sweden)

    Pablo Giménez-Gómez

    2016-10-01

    Full Text Available Cava is a quality sparkling wine produced in Spain. As a product with a designation of origin, Cava wine has to meet certain quality requirements throughout its production process; therefore, the analysis of several parameters is of great interest. In this work, a portable electronic tongue for the analysis of Cava wine is described. The system is comprised of compact and low-power-consumption electronic equipment and an array of microsensors formed by six ion-selective field effect transistors sensitive to pH, Na+, K+, Ca2+, Cl−, and CO32−, one conductivity sensor, one redox potential sensor, and two amperometric gold microelectrodes. This system, combined with chemometric tools, has been applied to the analysis of 78 Cava wine samples. Results demonstrate that the electronic tongue is able to classify the samples according to the aging time, with a percentage of correct prediction between 80% and 96%, by using linear discriminant analysis, as well as to quantify the total acidity, pH, volumetric alcoholic degree, potassium, conductivity, glycerol, and methanol parameters, with mean relative errors between 2.3% and 6.0%, by using partial least squares regressions.

  20. Prototype of industrial electrons accelerator

    International Nuclear Information System (INIS)

    Lopez, V.H.; Valdovinos, A.M.

    1992-01-01

    The interest and the necessity of Mexico's industry in the use of irradiation process has been increased in the last years. As examples are the irradiation of combustion gases (elimination of NO x and SO 2 ) and the polymer cross-linking between others. At present time at least twelve enterprises require immediately of them which have been contacted by electron accelerators suppliers of foreign countries. The first project step consisted in to identify the electrons accelerator type that in can be constructed in Mexico with the major number of possible equipment, instruments, components and acquisition materials local and useful for the major number of users. the characteristics of the accelerator prototype are: accelerator type transformer with multiple secondary insulated and rectifier circuits with a potential of 0.8 MV of voltage, the second step it consisted in an economic study that permitted to demonstrate the economic feasibility of its construction. (Author)

  1. Assessment of attractiveness of the wine-production industry in the Czech Republic

    Directory of Open Access Journals (Sweden)

    Helena Hejmalová

    2011-01-01

    Full Text Available The paper is focused on evaluation of attractiveness of the wine sector in the Czech Republic and on the competitive position assessment of company Věstonické sklepy, s. r. o. using the assessment of key factors and applying the GE matrix. Wine-production can be described as very attractive, favorably developing industry with significant potential for growth and expansion. In particular, the growing popularity of wine consumption, increasing consumption and production, increasing competitiveness, introduction of new technical innovations and introduction of innovative changes in production, storage and sales, are aspects that have a positive impact on the attractiveness of the sector.The permanent trend of development and market growth represent a well-verifiable criterion that implies there still is a significant share of the untapped potential. Assessment of the competitive position indicates relatively good strategic situation of the company in the attractive environment, but it is necessary to invest considerable financial resources with an uncertain impact on maintaining the position. Main problems of the company namely include the financial situation which is specifically addressed by utilizing short-term liabilities. The company can be described as prosperous in terms of established technologies and implementation of innovative changes, human resource management, use of production and storage capacities, marketing factors, selection of the appropriate type of promotion, and contracting reliable customers.The strategy based on the position in the GE matrix suggests that the company should focus on production of quality wines and on the offer of specialties to penetrate stronger into the market and with a better competitive advantage. The company should not forget the completion of the proper functioning of the website, which should lead to an increase of the number of potential customers.

  2. General Industrial Electronics. Oklahoma Trade and Industrial Education.

    Science.gov (United States)

    Harwick, Jim; Siebert, Leo

    This curriculum guide, part of a series of curriculum guides dealing with industrial electricity and electronics, is designed for use in teaching a course in general industrial electronics. Covered in the first half of the guide are units on the following electronic components: semiconductors, solid-state diodes, bipolar transistors, and special…

  3. Investigation of environmental radioactivity of wine cellars, watercourse and industrial waste

    Energy Technology Data Exchange (ETDEWEB)

    Gyorfi, Tamas, E-mail: gyorfi.tamas@ejf.hu [Eoetvoes Jozsef College (Hungary); Raics, Peter [Institute of Experimental Physics, University of Debrecen (Hungary)

    2011-09-15

    The aim of the investigations was to determine activity concentration of radioactive isotopes in soil samples collected from different provinces of Hungary. Earlier studies have proved that the {sup 222}Rn activity concentration is higher than permitted in some wine cellars. To investigate the reason for this phenomenon, the activity concentration of soil samples was measured. Analyzing {sup 137}Cs isotope activity in samples collected from the area of a watercourse it was possible to determine the silting-up rate. Activity concentrations were measured for red mud originating from an industrial disaster.

  4. Investigation of environmental radioactivity of wine cellars, watercourse and industrial waste

    International Nuclear Information System (INIS)

    Gyorfi, Tamas; Raics, Peter

    2011-01-01

    The aim of the investigations was to determine activity concentration of radioactive isotopes in soil samples collected from different provinces of Hungary. Earlier studies have proved that the 222 Rn activity concentration is higher than permitted in some wine cellars. To investigate the reason for this phenomenon, the activity concentration of soil samples was measured. Analyzing 137 Cs isotope activity in samples collected from the area of a watercourse it was possible to determine the silting-up rate. Activity concentrations were measured for red mud originating from an industrial disaster.

  5. BEST Winery Guidebook: Benchmarking and Energy and Water SavingsTool for the Wine Industry

    Energy Technology Data Exchange (ETDEWEB)

    Galitsky, Christina; Worrell, Ernst; Radspieler, Anthony; Healy,Patrick; Zechiel, Susanne

    2005-10-15

    Not all industrial facilities have the staff or the opportunity to perform a detailed audit of their operations. The lack of knowledge of energy efficiency opportunities provides an important barrier to improving efficiency. Benchmarking has demonstrated to help energy users understand energy use and the potential for energy efficiency improvement, reducing the information barrier. In California, the wine making industry is not only one of the economic pillars of the economy; it is also a large energy consumer, with a considerable potential for energy-efficiency improvement. Lawrence Berkeley National Laboratory and Fetzer Vineyards developed an integrated benchmarking and self-assessment tool for the California wine industry called ''BEST''(Benchmarking and Energy and water Savings Tool) Winery. BEST Winery enables a winery to compare its energy efficiency to a best practice winery, accounting for differences in product mix and other characteristics of the winery. The tool enables the user to evaluate the impact of implementing energy and water efficiency measures. The tool facilitates strategic planning of efficiency measures, based on the estimated impact of the measures, their costs and savings. BEST Winery is available as a software tool in an Excel environment. This report serves as background material, documenting assumptions and information on the included energy and water efficiency measures. It also serves as a user guide for the software package.

  6. Wine-growing establishment. A building complex serving an industrial model for a century (1870 – 1970

    Directory of Open Access Journals (Sweden)

    Lorena Manzini

    2013-06-01

    Full Text Available The wine industry in the province of Mendoza, Argentina as modern industrial was developed from the late nineteenth century. The decline starting in the 1970s, and triggered the second modernization wine since the 1980s. The functional requirements of the first modernization wine required both housing construction and production, giving rise to so-called wine-growing establishment. The wineries of these establishment, are the buildings used to make wine. The rest of the constructions are used as support for such activity. The functional units required in establishments, have varied over time, were adapted according to the different production needs of the moment. The wine-growing establishment that were built in this period can be found now adapted to the new requirements in production and operation, as well as in a complete abandonment. The group of buildings with various implements that are integrated testimonies, traces of other realities and knowledge that occurred in them before. Therefore, the aim to the present work is to perform a historical analysis of the evolution from architectural materiality 1870-1970; focused on understanding its growth and the distribution and location of the buildings, that they are closely integrated into the contextual framework belonging

  7. Determination of total polyphenol index in wines employing a voltammetric electronic tongue

    International Nuclear Information System (INIS)

    Cetó, Xavier; Gutiérrez, Juan Manuel; Gutiérrez, Manuel; Céspedes, Francisco; Capdevila, Josefina; Mínguez, Santiago; Jiménez-Jorquera, Cecilia; Valle, Manel del

    2012-01-01

    Highlights: ► Array of voltammetric sensors modified with nanoparticles or conducting polymers. ► It has been applied in wine analysis to predict polyphenol content index. ► Uses data processing tools such as discrete wavelet transform and artificial neural network. ► Identification of phenolics like gallic acid, catechin, caffeic acid, catechol. ► Predicted polyphenol index agrees with Folin–Ciocalteau method and I 280 index. - Abstract: This work reports the application of a voltammetric electronic tongue system (ET) made from an array of modified graphite-epoxy composites plus a gold microelectrode in the qualitative and quantitative analysis of polyphenols found in wine. Wine samples were analyzed using cyclic voltammetry without any sample pretreatment. The obtained responses were preprocessed employing discrete wavelet transform (DWT) in order to compress and extract significant features from the voltammetric signals, and the obtained approximation coefficients fed a multivariate calibration method (artificial neural network-ANN-or partial least squares-PLS-) which accomplished the quantification of total polyphenol content. External test subset samples results were compared with the ones obtained with the Folin–Ciocalteu (FC) method and UV absorbance polyphenol index (I 280 ) as reference values, with highly significant correlation coefficients of 0.979 and 0.963 in the range from 50 to 2400 mg L −1 gallic acid equivalents, respectively. In a separate experiment, qualitative discrimination of different polyphenols found in wine was also assessed by principal component analysis (PCA).

  8. Electronic flight bag (EFB) : 2010 industry survey

    Science.gov (United States)

    2010-09-01

    This document provides an overview of Electronic Flight Bag (EFB) systems and capabilities, as of June 2010. This document updates and replaces the April 2007 EFB Industry Review (Yeh and Chandra, 2007). As with the previous industry survey, the focu...

  9. Industrial applications of electron beam accelerators

    International Nuclear Information System (INIS)

    Braid, W.G. Jr.

    1976-01-01

    The use of electron beam accelerators for crosslinking polyolefins for shrinking food packaging is discussed. Irradiation procedures, accelerator characteristics, and industrial operations are described

  10. The alcohol industry lobby and Hong Kong's zero wine and beer tax policy.

    Science.gov (United States)

    Yoon, Sungwon; Lam, Tai-Hing

    2012-08-30

    Whereas taxation on alcohol is becoming an increasingly common practice in many countries as part of overall public health measures, the Hong Kong Special Administrative Region Government is bucking the trend and lowered its duties on wine and beer by 50 percent in 2007. In 2008, Hong Kong removed all duties on alcohol except for spirits. The aim of this paper is to examine the case of Hong Kong with its history of changes in alcohol taxation to explore the factors that have driven such an unprecedented policy evolution. The research is based on an analysis of primary documents. Searches of official government documents, alcohol-related industry materials and other media reports on alcohol taxation for the period from 2000 to 2008 were systematically carried out using key terms such as "alcohol tax" and "alcohol industry". Relevant documents (97) were indexed by date and topic to undertake a chronological and thematic analysis using Nvivo8 software. Our analysis demonstrates that whereas the city's changing financial circumstances and the Hong Kong Special Administrative Region Government's strong propensity towards economic liberalism had, in part, contributed to such dramatic transformation, the alcohol industry's lobbying tactics and influence were clearly the main drivers of the policy decision. The alcohol industry's lobbying tactics were two-fold. The first was to forge a coalition encompassing a range of catering and trade industries related to alcohol as well as industry-friendly lawmakers so that these like-minded actors could find common ground in pursuing changes to the taxation policy. The second was to deliberately promote a blend of ideas to garner support from the general public and to influence the perception of key policy makers. Our findings suggest that the success of aggressive industry lobbying coupled with the absence of robust public health advocacy was the main driving force behind the unparalleled abolition of wine and beer duties in Hong

  11. Innovative business cases in the South Africa table grape and wine industry's: developing the concept op empowerment entrepreneurship

    NARCIS (Netherlands)

    Ras, P.J.; Vermeulen, W.J.V.

    2012-01-01

    The purpose of this paper is to reflect on an innovative initiative taken spontaneously by producers in the supply chain of the table grapes and wine industry to empower employees. Empowerment is a fundamental force for change in doing business in South Africa and its societies, especially in

  12. Using the Overall Line Effectiveness: A Case Study in the Wine Industry

    Directory of Open Access Journals (Sweden)

    Marcos Paulo Flamia

    2017-11-01

    Full Text Available Companies seek to continuously improve their processes in order to provide the market with competitive products. In this scenario, manufacturing plays a key role to achieve the results, and so the need arises to establish indicators to know the actual efficiency of the production process and foster this process of continuous improvement. Based on this premise, the aim of this paper is to use an analog indicator for Overall Equipment Effectiveness, the Overall Line Effectiveness, whose structure has been modified from the original indicator to identify losses not considered by the primitive indicator. The case study was conducted in a bottling line of a wine industry, and was able to show the real process efficiency and identify opportunities for improvements in this process. Research limitations and future work opportunities were highlighted.

  13. Determination of total polyphenol index in wines employing a voltammetric electronic tongue

    Energy Technology Data Exchange (ETDEWEB)

    Ceto, Xavier [Sensors and Biosensors Group, Department of Chemistry, Universitat Autonoma de Barcelona, Edifici Cn, 08193 Bellaterra (Spain); Gutierrez, Juan Manuel [Bioelectronics Section, Department of Electrical Engineering, CINVESTAV, 07360 Mexico D.F. (Mexico); Gutierrez, Manuel [Instituto de Microelectronica de Barcelona (IMB-CNM), CSIC, 08193 Bellaterra (Spain); Cespedes, Francisco [Sensors and Biosensors Group, Department of Chemistry, Universitat Autonoma de Barcelona, Edifici Cn, 08193 Bellaterra (Spain); Capdevila, Josefina; Minguez, Santiago [Estacio de Viticultura i Enologia, INCAVI, Vilafranca del Penedes (Spain); Jimenez-Jorquera, Cecilia [Instituto de Microelectronica de Barcelona (IMB-CNM), CSIC, 08193 Bellaterra (Spain); Valle, Manel del, E-mail: manel.delvalle@uab.cat [Sensors and Biosensors Group, Department of Chemistry, Universitat Autonoma de Barcelona, Edifici Cn, 08193 Bellaterra (Spain)

    2012-06-30

    Highlights: Black-Right-Pointing-Pointer Array of voltammetric sensors modified with nanoparticles or conducting polymers. Black-Right-Pointing-Pointer It has been applied in wine analysis to predict polyphenol content index. Black-Right-Pointing-Pointer Uses data processing tools such as discrete wavelet transform and artificial neural network. Black-Right-Pointing-Pointer Identification of phenolics like gallic acid, catechin, caffeic acid, catechol. Black-Right-Pointing-Pointer Predicted polyphenol index agrees with Folin-Ciocalteau method and I{sub 280} index. - Abstract: This work reports the application of a voltammetric electronic tongue system (ET) made from an array of modified graphite-epoxy composites plus a gold microelectrode in the qualitative and quantitative analysis of polyphenols found in wine. Wine samples were analyzed using cyclic voltammetry without any sample pretreatment. The obtained responses were preprocessed employing discrete wavelet transform (DWT) in order to compress and extract significant features from the voltammetric signals, and the obtained approximation coefficients fed a multivariate calibration method (artificial neural network-ANN-or partial least squares-PLS-) which accomplished the quantification of total polyphenol content. External test subset samples results were compared with the ones obtained with the Folin-Ciocalteu (FC) method and UV absorbance polyphenol index (I{sub 280}) as reference values, with highly significant correlation coefficients of 0.979 and 0.963 in the range from 50 to 2400 mg L{sup -1} gallic acid equivalents, respectively. In a separate experiment, qualitative discrimination of different polyphenols found in wine was also assessed by principal component analysis (PCA).

  14. The renaissance of a local wine industry: The relevance of social capital for business innovation in DOQ El Priorat, Catalonia

    Directory of Open Access Journals (Sweden)

    María José Fernández Aldecua

    2017-12-01

    Full Text Available The paper presents the results of a case study that aims to investigate whether the presence of both bridging and bonding social capital, acting together, can stimulate entrepreneurial innovation within the wine industry at a regional level. The study also investigates the manner in which both types of social capital interact to motivate such innovation. This is done through the analysis of the Catalan region of Priorat, and more specifically the entrepreneurial innovations that the region’s wine sector experienced over a twenty year period at the turn of the current millennium. The results indicate that both forms of social capital do not act in isolation, but on the contrary are jointly responsible for stimulating innovation within the wine-producing network. Keywords: Social capital, Social networks, Regional innovation, Entrepreneurs, Catalonia

  15. China’s role in global competition in the wine industry: A new contestant and future trends

    Directory of Open Access Journals (Sweden)

    Darryl J Mitry

    2009-01-01

    Full Text Available Darryl J Mitry1,2, David E Smith2,3, Per V Jenster3,41Norwich University, Graduate School Faculty, Northfield, VT, USA; 2National University, San Diego, California, USA; 3Copenhagen Business School, Copenhagen, Denmark; 4China Europe International Business School, Shanghai, People’s Republic of ChinaAbstract: The producers in the wine industry are competing in an increasingly global marketplace. More specifically this article is interested in China’s wine market and the role of China in global competitive strategies. The phenomenal growth of the Chinese economy over the past decade has encouraged international suppliers to enter the Chinese market. International wine suppliers lust after a huge potential market in a country of over 1,300,000,000 people. Simultaneously, there has also been a significant growth of production and marketing of wines by Chinese-owned wineries. This contribution explores the implications of China’s marketplace and also China as a creative and strategic producer.Keywords: China, wine, competition

  16. The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.

    Science.gov (United States)

    Tristezza, Mariana; Tufariello, Maria; Capozzi, Vittorio; Spano, Giuseppe; Mita, Giovanni; Grieco, Francesco

    2016-01-01

    In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenological products. In fact, several non-Saccharomyces yeasts are already commercialized as oenological starter cultures to be used in combination with Saccharomyces cerevisiae, while several others are the subject of various studies to evaluate their application. Our aim, in this study was to assess, for the first time, the oenological potential of H. uvarum in mixed cultures (co-inoculation) and sequential inoculation with S. cerevisiae for industrial wine production. Three previously characterized H. uvarum strains were separately used as multi-starter together with an autochthonous S. cerevisiae starter culture in lab-scale micro-vinification trials. On the basis of microbial development, fermentation kinetics and secondary compounds formation, the strain H. uvarum ITEM8795 was further selected and it was co- and sequentially inoculated, jointly with the S. cerevisiae starter, in a pilot scale wine production. The fermentation course and the quality of final product indicated that the co-inoculation was the better performing modality of inoculum. The above results were finally validated by performing an industrial scale vinification The mixed starter was able to successfully dominate the different stages of the fermentation process and the H. uvarum strain ITEM8795 contributed to increasing the wine organoleptic quality and to simultaneously reduce the volatile acidity. At the best of our knowledge, the present report is the first study regarding the utilization of a selected H. uvarum strain in multi-starter inoculation with S. cerevisiae for the industrial production of a wine. In addition, we demonstrated, at an industrial scale, the importance of non-Saccharomyces in

  17. The alcohol industry lobby and Hong Kong’s zero wine and beer tax policy

    Science.gov (United States)

    2012-01-01

    Background Whereas taxation on alcohol is becoming an increasingly common practice in many countries as part of overall public health measures, the Hong Kong Special Administrative Region Government is bucking the trend and lowered its duties on wine and beer by 50 percent in 2007. In 2008, Hong Kong removed all duties on alcohol except for spirits. The aim of this paper is to examine the case of Hong Kong with its history of changes in alcohol taxation to explore the factors that have driven such an unprecedented policy evolution. Methods The research is based on an analysis of primary documents. Searches of official government documents, alcohol-related industry materials and other media reports on alcohol taxation for the period from 2000 to 2008 were systematically carried out using key terms such as “alcohol tax” and “alcohol industry”. Relevant documents (97) were indexed by date and topic to undertake a chronological and thematic analysis using Nvivo8 software. Results Our analysis demonstrates that whereas the city’s changing financial circumstances and the Hong Kong Special Administrative Region Government’s strong propensity towards economic liberalism had, in part, contributed to such dramatic transformation, the alcohol industry’s lobbying tactics and influence were clearly the main drivers of the policy decision. The alcohol industry’s lobbying tactics were two-fold. The first was to forge a coalition encompassing a range of catering and trade industries related to alcohol as well as industry-friendly lawmakers so that these like-minded actors could find common ground in pursuing changes to the taxation policy. The second was to deliberately promote a blend of ideas to garner support from the general public and to influence the perception of key policy makers. Conclusions Our findings suggest that the success of aggressive industry lobbying coupled with the absence of robust public health advocacy was the main driving force behind the

  18. The alcohol industry lobby and Hong Kong’s zero wine and beer tax policy

    Directory of Open Access Journals (Sweden)

    Yoon Sungwon

    2012-08-01

    Full Text Available Abstract Background Whereas taxation on alcohol is becoming an increasingly common practice in many countries as part of overall public health measures, the Hong Kong Special Administrative Region Government is bucking the trend and lowered its duties on wine and beer by 50 percent in 2007. In 2008, Hong Kong removed all duties on alcohol except for spirits. The aim of this paper is to examine the case of Hong Kong with its history of changes in alcohol taxation to explore the factors that have driven such an unprecedented policy evolution. Methods The research is based on an analysis of primary documents. Searches of official government documents, alcohol-related industry materials and other media reports on alcohol taxation for the period from 2000 to 2008 were systematically carried out using key terms such as “alcohol tax” and “alcohol industry”. Relevant documents (97 were indexed by date and topic to undertake a chronological and thematic analysis using Nvivo8 software. Results Our analysis demonstrates that whereas the city’s changing financial circumstances and the Hong Kong Special Administrative Region Government’s strong propensity towards economic liberalism had, in part, contributed to such dramatic transformation, the alcohol industry’s lobbying tactics and influence were clearly the main drivers of the policy decision. The alcohol industry’s lobbying tactics were two-fold. The first was to forge a coalition encompassing a range of catering and trade industries related to alcohol as well as industry-friendly lawmakers so that these like-minded actors could find common ground in pursuing changes to the taxation policy. The second was to deliberately promote a blend of ideas to garner support from the general public and to influence the perception of key policy makers. Conclusions Our findings suggest that the success of aggressive industry lobbying coupled with the absence of robust public health advocacy was the

  19. Electron beam treatment of industrial wastewater

    International Nuclear Information System (INIS)

    Han, Bumsoo; Kim, JinKyu; Kim, Yuri

    2004-01-01

    For industrial wastewater with low impurity levels such as contaminated ground water, cleaning water and etc., purification only with electron beam is possible, but it should be managed carefully with reducing required irradiation doses as low as possible. Also for industrial wastewater with high impurity levels such as dyeing wastewater, leachate and etc., purification only with electron beam requires high amount of doses and far beyond economies. Electron beam treatment combined with conventional purification methods such as coagulation, biological treatment, etc. is suitable for reduction of non-biodegradable impurities in wastewater and will extend the application area of electron beam. A pilot plant with electron beam for treating 1,000 m 3 /day of wastewater from dyeing industries has constructed and operated continuously since Oct 1998. Electron beam irradiation instead of chemical treatment shows much improvement in removing impurities and increases the efficiency of biological treatment. Actual plant is under consideration based upon the experimental results. (author)

  20. Globalization and wine business: Port wine

    OpenAIRE

    Rebelo, Joao; Correia, Leonida; Caldas, Jose Vaz

    2007-01-01

    In the past two decades the world has seen acceleration in the process of globalisation, affecting virtually all industries and consumers. The wine sector is no exception, witnessing increased exports and imports, decreasing consumption per capita in the producing countries, and a wave of direct foreign investment and mergers and acquisitions in the industry. Among European wine producers the Port wine can be seen as a representative case of globalisation and as a benchmark, because almost 90...

  1. Integrated, paper-based potentiometric electronic tongue for the analysis of beer and wine

    International Nuclear Information System (INIS)

    Nery, Emilia Witkowska; Kubota, Lauro T.

    2016-01-01

    The following manuscript details the stages of construction of a novel paper-based electronic tongue with an integrated Ag/AgCl reference, which can operate using a minimal amount of sample (40 μL). First, we optimized the fabrication procedure of silver electrodes, testing a set of different methodologies (electroless plating, use of silver nanoparticles and commercial silver paints). Later a novel, integrated electronic tongue system was assembled with the use of readily available materials such as paper, wax, lamination sheets, bleach etc. New system was thoroughly characterized and the ion-selective potentiometric sensors presented performance close to theoretical. An electronic tongue, composed of electrodes sensitive to sodium, calcium, ammonia and a cross-sensitive, anion-selective electrode was used to analyze 34 beer samples (12 types, 19 brands). This system was able to discriminate beers from different brands, and types, indicate presence of stabilizers and antioxidants, dyes or even unmalted cereals and carbohydrates added to the fermentation wort. Samples could be classified by type of fermentation (low, high) and system was able to predict pH and in part also alcohol content of tested beers. In the next step sample volume was minimalized by the use of paper sample pads and measurement in flow conditions. In order to test the impact of this advancement a four electrode system, with cross-sensitive (anion-selective, cation-selective, Ca 2+ /Mg 2+ , K + /Na + ) electrodes was applied for the analysis of 11 types of wine (4 types of grapes, red/white, 3 countries). Proposed matrix was able to group wines produced from different varieties of grapes (Chardonnay, Americanas, Malbec, Merlot) using only 40 μL of sample. Apart from that, storage stability studies were performed using a multimeter, therefore showing that not only fabrication but also detection can be accomplished by means of off-the-shelf components. This manuscript not only describes new

  2. Integrated, paper-based potentiometric electronic tongue for the analysis of beer and wine

    Energy Technology Data Exchange (ETDEWEB)

    Nery, Emilia Witkowska, E-mail: ewitkowskanery@ichf.edu.pl [Department of Analytical Chemistry, Institute of Chemistry – UNICAMP, P.O. Box 6154, 13084-971 Campinas, SP (Brazil); National Institute of Science and Technology in Bioanalytics, Institute of Chemistry – UNICAMP, P.O. Box 6154, Campinas (Brazil); Kubota, Lauro T. [Department of Analytical Chemistry, Institute of Chemistry – UNICAMP, P.O. Box 6154, 13084-971 Campinas, SP (Brazil); National Institute of Science and Technology in Bioanalytics, Institute of Chemistry – UNICAMP, P.O. Box 6154, Campinas (Brazil)

    2016-04-28

    The following manuscript details the stages of construction of a novel paper-based electronic tongue with an integrated Ag/AgCl reference, which can operate using a minimal amount of sample (40 μL). First, we optimized the fabrication procedure of silver electrodes, testing a set of different methodologies (electroless plating, use of silver nanoparticles and commercial silver paints). Later a novel, integrated electronic tongue system was assembled with the use of readily available materials such as paper, wax, lamination sheets, bleach etc. New system was thoroughly characterized and the ion-selective potentiometric sensors presented performance close to theoretical. An electronic tongue, composed of electrodes sensitive to sodium, calcium, ammonia and a cross-sensitive, anion-selective electrode was used to analyze 34 beer samples (12 types, 19 brands). This system was able to discriminate beers from different brands, and types, indicate presence of stabilizers and antioxidants, dyes or even unmalted cereals and carbohydrates added to the fermentation wort. Samples could be classified by type of fermentation (low, high) and system was able to predict pH and in part also alcohol content of tested beers. In the next step sample volume was minimalized by the use of paper sample pads and measurement in flow conditions. In order to test the impact of this advancement a four electrode system, with cross-sensitive (anion-selective, cation-selective, Ca{sup 2+}/Mg{sup 2+}, K{sup +}/Na{sup +}) electrodes was applied for the analysis of 11 types of wine (4 types of grapes, red/white, 3 countries). Proposed matrix was able to group wines produced from different varieties of grapes (Chardonnay, Americanas, Malbec, Merlot) using only 40 μL of sample. Apart from that, storage stability studies were performed using a multimeter, therefore showing that not only fabrication but also detection can be accomplished by means of off-the-shelf components. This manuscript not only

  3. Xabier Itçaina, Antoine Roger, Andy Smith, 2016, Varietals of Capitalism: A Political Economy of the Changing Wine Industry

    DEFF Research Database (Denmark)

    Ponte, Stefano

    2017-01-01

    Book review of Varietals of Capitalism: A Political Economy of the Changing Wine Industry by Xabier Itçaina, Antoine Roger, Andy Smith (2016). Ithaca and London, Cornell University Press, 266 p.......Book review of Varietals of Capitalism: A Political Economy of the Changing Wine Industry by Xabier Itçaina, Antoine Roger, Andy Smith (2016). Ithaca and London, Cornell University Press, 266 p....

  4. BioElectronic Tongue for the quantification of total polyphenol content in wine.

    Science.gov (United States)

    Cetó, Xavier; Céspedes, Francisco; del Valle, Manel

    2012-09-15

    This work reports the application of a BioElectronic Tongue (BioET) in the estimation of polyphenol content in wine. The approach used an array of enzyme biosensors capable of giving a wide and complete response of the analyzed species, plus a chemometric processing tool able to interpret the chemical signals and extract meaningful data from the complex readings. In our case, the proposed BioET was formed by an array of four voltammetric enzymatic biosensors based on epoxy-graphite composites, one blank electrode and the other three bulk-modified with tyrosinase and laccase on one side, and copper nanoparticles on the other; these modifiers were used in order to incorporate differentiated or catalytic response to different polyphenols present in wine and aimed to the determination of its total polyphenol content value. The obtained voltammetric responses were pre-processed employing the Fast Fourier Transform (FFT); this was used to compress the relevant information whereas the obtained coefficients fed an Artificial Neural Network (ANN) model that accomplished the quantification of total polyphenol content. For comparison purposes, obtained polyphenol content was compared against the one assessed by two different reference methods: Folin-Ciocalteu and UV polyphenol index (I(280)); good prediction ability was attained with correlation coefficients higher than 0.949 when comparing against reference methods. Qualitative discrimination of individual polyphenols found in wine was also assessed by means of Principal Component Analysis which allowed the discrimination of the individual polyphenols under study. Copyright © 2012 Elsevier B.V. All rights reserved.

  5. MODELLING THE FINANCIAL PERFORMANCE OF THE INDUSTRIAL ENTERPRISES – CASE OF LIGHT, WINE AND MACHINERY INDUSTRIES

    Directory of Open Access Journals (Sweden)

    Nadejda BOTNARI

    2016-01-01

    Full Text Available The financial performance reflects the success in realization of financial objectives or in value creation. The evaluation of financial performance represents a stringent necessity for enterprise’s development, thus the estimated level of financial performance allows establishing the directions of enterprise activity improvement. The researchers use different methods of financial performance evaluation depending on their research objects. This paper aims to adapt the econometric model of financial performance evaluation for industrial enterprises.

  6. The Water Footprint of the Wine Industry: Implementation of an Assessment Methodology and Application to a Case Study

    OpenAIRE

    Bonamente, Emanuele; Scrucca, Flavio; Asdrubali, Francesco; Cotana, Franco; Presciutti, Andrea

    2015-01-01

    An original methodology for the Water Footprint Assessment (WFA) of a Product for the wine-making industry sector is presented, with a particular focus on the evaluation procedure of the grey water. Results obtained with the proposed methodology are also presented for an Italian case study. The product was analyzed using a life-cycle approach, with the aim of studying the water volumes of each phase according to the newly-released ISO 14046 international standard. The functional unit chosen i...

  7. Competitive advantages of firms in agro-industrial clusters: Study of wine in Brazil and Chile

    Directory of Open Access Journals (Sweden)

    Mattia Adilene Alvares

    2015-01-01

    Full Text Available This study aims to explore two cases connected to the wine productive chain, emphasizing the process of competitive advantages creation under the logic of industrial clusters. The analyzed experiences deal with agglomerations of companies, where some are already established, while others are consolidated or under expansion: The Vale dos Vinhedos (Brazil, and Valle de Casablanca (Chile. The comparative study was based on the presence of territorial resources, analyzed in categories, of which we can highlight: denomination of origin (D.O., tourism, economy, political situation and unique value. The analysis of both territories allowed the identification of similarities and potentialities, and the attachment of those with the construction of com- petitive advantages. The results show that the competitiveness of companies established on the Vale dos Vinhedos and Valle de Casablanca is determined by the competitiveness of the territory, meaning that the spaces under analysis perform a fundamental role in the process of creation of competitive advantages of the already installed companies.

  8. Globalization, Superstars, and the Importance of Reputation: Theory and Evidence from the Wine Industry

    DEFF Research Database (Denmark)

    Gibbs, Mike; Tapia, Mikel; Warzynski, Frederic

    2009-01-01

    We develop a simple model of the effects of reputation on prices. An increasing fraction of consumers who are "naive" (less informed about quality) results in a stronger sensitivity of prices to ratings of quality. We then argue that this may be a factor in price dynamics for goods that become mo...... for the same wine result in large price changes. Price elasticities with respect to ratings have risen dramatically since 1993. One plausible explanation for this is the growing globalization of the fine wine market, which increases the prevalence of naive wine consumers....

  9. Stellenbosch Wine Route wineries: Management's perspective on ...

    African Journals Online (AJOL)

    Kirstam

    10Key words: wineries, wine tourism, Stellenbosch Wine Route, key success factors, advantages and ... advantages and disadvantages presented by wine tourism and (b) the wine tourism facilities and services that ... Events shaping the current South African wine industry commenced as early as the. 1600s, with the first ...

  10. Wine consumers' subjective responses to wine mouthfeel and understanding of wine body.

    Science.gov (United States)

    Niimi, Jun; Danner, Lukas; Li, Luxing; Bossan, Hélène; Bastian, Susan E P

    2017-09-01

    Wine mouthfeel is considered important for wine quality by experts, while consumers understanding of mouthfeel and the role of wine body in their wine choice is unknown. One experiment determined the influence of intrinsic wine mouthfeel on consumers' wine liking and emotions, and the other, how consumers understand the term wine body. The first experiment used a 2 astringency level×2 body level experimental design. The samples were base wine with; nothing added (control), added xanthan gum (for increased body), added grape seed extract (GSE, for increased astringency), and with both added xanthan gum and GSE. The consumer taste trial (n=112) indicated that wine with increased body did not influence wine liking and emotions; while increased astringency decreased liking and elicited more intense negative emotions. The second experiment examined consumers' knowledge of wine body through an online survey (n=136). Consumers described wine body most frequently using words such as flavour, fullness, and strength. Wine body was therefore understood by consumers predominantly as a holistic multi-sensory perception of flavour. Wine flavour was indicated by consumers to be the most important factor driving purchase decisions followed by balance of flavours and wine body. It is crucial that wine professionals carefully communicate wine characteristics to consumers to prevent possible misunderstandings such as the meaning of wine body and as a result better meet consumer expectations. In future, the term body may benefit from a clearer definition for academic research as well as industry. Copyright © 2017. Published by Elsevier Ltd.

  11. Recovering corporate memory. Wine porters’ guilds and religious traditions in pre-industrial northern Italy

    Directory of Open Access Journals (Sweden)

    Miguel Laborda-Pemán

    2016-09-01

    Full Text Available Review of: Lester K. Little, Indispensable immigrants: The wine porters of northern Italy and their saint, 1200-1800, Manchester, Manchester University Press, 2015, 229 p., ISBN: 978071909522, £ 70.00.

  12. Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry.

    Science.gov (United States)

    Cozzolino, Daniel

    2015-03-30

    Vibrational spectroscopy encompasses a number of techniques and methods including ultra-violet, visible, Fourier transform infrared or mid infrared, near infrared and Raman spectroscopy. The use and application of spectroscopy generates spectra containing hundreds of variables (absorbances at each wavenumbers or wavelengths), resulting in the production of large data sets representing the chemical and biochemical wine fingerprint. Multivariate data analysis techniques are then required to handle the large amount of data generated in order to interpret the spectra in a meaningful way in order to develop a specific application. This paper focuses on the developments of sample presentation and main sources of error when vibrational spectroscopy methods are applied in wine analysis. Recent and novel applications will be discussed as examples of these developments. © 2014 Society of Chemical Industry.

  13. Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis

    International Nuclear Information System (INIS)

    Rudnitskaya, A.; Schmidtke, L.M.; Delgadillo, I.; Legin, A.; Scollary, G.

    2009-01-01

    The influence of micro-oxygenation (MOX) and maceration with oak chips treatments on wine was studied on wine samples from three vintages produced in the Yarra Valley, Australia. A full factorial design was employed where two factors (MOX and oak chips treatments) had two levels and one factor (vintage) had three levels. Three replicated treatments were run for each factor's setting. Wine samples were analysed using conventional laboratory methods with respect to the phenolic wine compounds and colour attributes since the phenolic fraction of wine is most affected by both MOX and oak maceration treatments. The same wine samples were measured with an electronic tongue based on potentiometric chemical sensors. The significance of treatments and vintage effects on wine phenolic compounds was assessed using ANOVA and ANOVA-Simultaneous Component Analysis (ASCA). Cross-validation was used for the ASCA sub-model optimisations and permutation test for evaluations of the significance of the factors. Main effects of vintage and maceration with oak chips were found to be significant for both physicochemical and the ET data. Main effect of MOX treatment was also found significant for the physicochemical parameters. The largest effect on the phenolic composition of wine was due to its vintage, which accounted for 70% and 33% of total variance in the physicochemical and ET data respectively. The ET was calibrated with respect to the total phenolic content, colour density and hue and chemical ages 1 and 2 and could predict these parameters of wine with good precision.

  14. Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis

    Energy Technology Data Exchange (ETDEWEB)

    Rudnitskaya, A., E-mail: alisa.rudnitskaya@gmail.com [Chemistry Department, University of Aveiro, Aveiro 3810-193 (Portugal); Chemistry Department, St. Petersburg University, St. Petersburg 199034 (Russian Federation); Schmidtke, L.M., E-mail: lschmidtke@csu.edu.au [National Wine and Grape Industry Centre, School of Agricultural and Wine Science, Charles Sturt University, Wagga Wagga, New South Wales 2678 (Australia); Delgadillo, I. [Chemistry Department, University of Aveiro, Aveiro 3810-193 (Portugal); Legin, A. [Chemistry Department, St. Petersburg University, St. Petersburg 199034 (Russian Federation); Scollary, G. [School of Chemistry, University of Melbourne, Victoria 3010 (Australia)

    2009-05-29

    The influence of micro-oxygenation (MOX) and maceration with oak chips treatments on wine was studied on wine samples from three vintages produced in the Yarra Valley, Australia. A full factorial design was employed where two factors (MOX and oak chips treatments) had two levels and one factor (vintage) had three levels. Three replicated treatments were run for each factor's setting. Wine samples were analysed using conventional laboratory methods with respect to the phenolic wine compounds and colour attributes since the phenolic fraction of wine is most affected by both MOX and oak maceration treatments. The same wine samples were measured with an electronic tongue based on potentiometric chemical sensors. The significance of treatments and vintage effects on wine phenolic compounds was assessed using ANOVA and ANOVA-Simultaneous Component Analysis (ASCA). Cross-validation was used for the ASCA sub-model optimisations and permutation test for evaluations of the significance of the factors. Main effects of vintage and maceration with oak chips were found to be significant for both physicochemical and the ET data. Main effect of MOX treatment was also found significant for the physicochemical parameters. The largest effect on the phenolic composition of wine was due to its vintage, which accounted for 70% and 33% of total variance in the physicochemical and ET data respectively. The ET was calibrated with respect to the total phenolic content, colour density and hue and chemical ages 1 and 2 and could predict these parameters of wine with good precision.

  15. Integrated, paper-based potentiometric electronic tongue for the analysis of beer and wine.

    Science.gov (United States)

    Nery, Emilia Witkowska; Kubota, Lauro T

    2016-04-28

    The following manuscript details the stages of construction of a novel paper-based electronic tongue with an integrated Ag/AgCl reference, which can operate using a minimal amount of sample (40 μL). First, we optimized the fabrication procedure of silver electrodes, testing a set of different methodologies (electroless plating, use of silver nanoparticles and commercial silver paints). Later a novel, integrated electronic tongue system was assembled with the use of readily available materials such as paper, wax, lamination sheets, bleach etc. New system was thoroughly characterized and the ion-selective potentiometric sensors presented performance close to theoretical. An electronic tongue, composed of electrodes sensitive to sodium, calcium, ammonia and a cross-sensitive, anion-selective electrode was used to analyze 34 beer samples (12 types, 19 brands). This system was able to discriminate beers from different brands, and types, indicate presence of stabilizers and antioxidants, dyes or even unmalted cereals and carbohydrates added to the fermentation wort. Samples could be classified by type of fermentation (low, high) and system was able to predict pH and in part also alcohol content of tested beers. In the next step sample volume was minimalized by the use of paper sample pads and measurement in flow conditions. In order to test the impact of this advancement a four electrode system, with cross-sensitive (anion-selective, cation-selective, Ca(2+)/Mg(2+), K(+)/Na(+)) electrodes was applied for the analysis of 11 types of wine (4 types of grapes, red/white, 3 countries). Proposed matrix was able to group wines produced from different varieties of grapes (Chardonnay, Americanas, Malbec, Merlot) using only 40 μL of sample. Apart from that, storage stability studies were performed using a multimeter, therefore showing that not only fabrication but also detection can be accomplished by means of off-the-shelf components. This manuscript not only describes new

  16. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.

    Science.gov (United States)

    Cai, Jian; Zhu, Bao-Qing; Wang, Yun-He; Lu, Lin; Lan, Yi-Bin; Reeves, Malcolm J; Duan, Chang-Qing

    2014-07-01

    The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank) than automatic punching-down tank (PD-tank). When PO-tank was used, CM-treated wine showed a decrease in some fusel alcohols (isobutanol and isopentanol) and an increase in some esters (especially acetate esters). However, no significant changes were detected in these compounds when PD-tank was used. Ethyl 2-hexenoate and diethyl succinate were decreased, while geranylacetone was increased by the CM treatment in both fermenters. β-Damascenone was increased by the CM treatment in PO-tank fermented wines but decreased in PD-tank fermented wines. The fruity, caramel and floral aroma series were enhanced while chemical series were decreased by the CM treatment in PO-tank fermented wines. The content of (Z)-6-nonen-1-ol in the final wines was positively correlated to CM treatment. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Rural territories and neoliberalism in Chile. Economics conflicts and their political expressions in zones of wine, forestry and salmon industry

    Directory of Open Access Journals (Sweden)

    Matías Calderón

    2013-12-01

    Full Text Available This paper presents the some of the main economic conflicts that emerge in rural areas of Chile due to the accelerated development of primary activities oriented of the export in neoliberal context. We focus on specific areas predominated by the wine, forestry and salmon industry. Together with the above we present the most important political expressions that relate to each of the conflicts treated at each of the territories. We selected three places as case studies, areas where we do ethnographic work as a research strategy. We conclude identifying and reflecting on the commonalities and differences between the economic and the political in the rural territories.

  18. Social stratification in a global successful activity: the case of wine industry in Mendoza (1995-2011

    Directory of Open Access Journals (Sweden)

    Mariana Heredia

    2013-12-01

    Full Text Available In order to contribute to the knowledge of social inequalities in contemporary Argentina, this article examines how the restructuring of the wine from Mendoza (which begun in the late eighties and consolidated in the year two thousand resulted in the restructuring of different socio-professional categories and their ties. The speed and depth of these transformations, in a relatively limited space and in an economic activity that is judged as a successful case of integration into the international market make Mendoza wine’s industry a privileged case to discuss social impact of agribusiness’ transnationalization

  19. Industrial Applications of Electronic Nose Technology in the Textiles Industry

    Science.gov (United States)

    Gibson, Tim; Chandler, Rob; Hallam, Viv; Simpson, Claire; Bentham, Martin

    2009-05-01

    Electronic nose technology has been available commercially for over 12 years but uptake in actual industrial applications has yet to be fully realised. We report 2 specific test protocols being used in the textiles industry that allow the direct measurement of anti-odour and anti-microbial capabilities of fabrics. Results will be shown for the standard anti-odour test which was specifically commissioned by Courtaulds PLC and which is being used by a number of manufacturers. The second test, which measures the anti-microbial and the anti-odour capabilities of fabrics simultaneously was developed in 2008. Results will be shown that clearly indicate both parameters are detected and proofs of anti-microbial capabilities will be given. These 2 tests will for the first time, enable the fulfillment of legislation that states for textile product claims, anti-odour and anti-microbial capabilities of fabrics must be scientifically substantiated.

  20. Accelerators in industrial electron beam processing

    International Nuclear Information System (INIS)

    Becker, R.C.

    1984-01-01

    High power electron beam accelerators are being used for a variety of industrial processes. Such machines can process a wide range of products at very high thruput rates and at very low unit processing costs. These industrial accelerators are now capable of producing up to 200 kW of electron beam power at 4.0 MV and 100 kW at 5.0 MV. At this writing, even larger units are contemplated. The reliability of these high power devices also makes it feasible to consider bremsstrahlung (x-ray) processing as well. In addition to the advance of accelerator technology, microprocessor control systems now provide the capability to coordinate all the operations of the irradiation facility, including the accelerator, the material handling system, the personnel safety system and various auxiliary services. Facility designs can be adapted to many different industrial processes, including use of the dual purpose electron/x-ray accelerator, to ensure satisfactory product treatment with good dose uniformity, high energy efficiency and operational safety and simplicity. In addition, equipment manufacturers like RDI are looking beyond their conventional DC accelerator technology; looking at high power 10-12 MeV linear accelerators with power levels up to 25 kW or more. These high power linear accelerators could be the ideal processing tool for many sterilization and food irradiation applications. (author)

  1. Industrial wastewater treatment with electron beam

    International Nuclear Information System (INIS)

    Han, Bumsoo; Ko, Jaein; Kim, Jinkyu; Kim, Yuri; Chung, Wooho

    2001-01-01

    Global withdrawals of water to satisfy human demands have grown dramatically in this century. Between 1900 and 1945, water consumption increased by over six times, more than double the rate of population growth. This rapid growth in water demand is due to the increasing reliance on irrigation to achieve food security, the growth of industrial uses, and the increasing use per capita for domestic purposes. Given the seriousness of the situation and future risk of crises, there is an urgent need to develop the water-efficient technologies including economical treatment methods of wastewater and polluted water. In the Central Research Institute of Samsung Heavy Industries (SHI), many industrial wastewater including leachate from landfill area, wastewater from papermill, dyeing complex, petrochemical processes, etc. are under investigation with electron beam irradiation. For the study of treating dyeing wastewater combined with conventional facilities, an electron beam pilot plant for treating 1,000m 3 /day of wastewater from 80,000m 3 /day of total dyeing wastewater has constructed and operated in Taegu Dyeing Industrial Complex. A commercial plant for re-circulation of wastewater from Papermill Company is also designed for S-paper Co. in Cheongwon City, and after the successful installation, up to 80% of wastewater could be re-used in paper producing process. (author)

  2. Estimating Hedonic Prices for Stellenbosch wine

    OpenAIRE

    Sanja Lutzeyer

    2008-01-01

    This paper estimates a hedonic price function for Stellenbosch wines to determine the association between market value and different characteristics of these wines. In such a hedonic price function, the price of a bottle of wine is ascribed to the implicit value of its attributes. Besides contributing to both South African and international wine pricing literature, the benefits of developing a hedonic wine pricing model extend to numerous players in the wine industry. Consumers are provided w...

  3. Peer-to-peer psychological contracts in the South African wine industry

    Directory of Open Access Journals (Sweden)

    Ruth Penfold

    2015-12-01

    Full Text Available Orientation: Very few studies examine the impact of peer relationships on the psychological contract. Research purpose: Using the backdrop of wine farm workers in the Western Cape, South Africa, the aim of our study was to explore the nature of peer relationships shaping the psychological contract. Motivation for the study: The agricultural sector of South Africa, in particular the wine farms in the Western Cape, has undergone radical change in the past decades as a result of labour legislation and changing government structures. It was therefore expected that these changes would influence the psychological contracts held by wine farm workers. Research approach, design and method: This qualitative study sampled all 24 full-time employees and 2 managers on the Constantia Hills Wine Estate in Cape Town, South Africa. Semi-structured interviews were conducted using the critical incident technique in combination with a series of open questions. Main findings: Our findings showed support for the existence of peer-to-peer psychological contracts and noted the valuable influence of a suitable conduit individual on the relationship between employees and their employer. Practical and/or managerial implications: Wine farm workers in South Africa have a strong need to be consulted after a lifetime of having no voice. In addition to ensuring suitable levels of two-way communication, management must understand the inter-peer contract and the nature of the relationships sustaining it. Contribution: Whilst literature has suggested that management of the psychological contract lies firmly within the domain of the employer, our findings indicated that ensuring harmonious peer-to-peer contracts was also central to good working relationships.

  4. Detection of copper, lead, cadmium and iron in wine using electronic tongue sensor system.

    Science.gov (United States)

    Simões da Costa, A M; Delgadillo, I; Rudnitskaya, A

    2014-11-01

    An array of 10 potentiometric chemical sensors has been applied to the detection of total Fe, Cu, Pb and Cd content in digested wine. As digestion of organic matter of wine is necessary prior to the trace metal detection using potentiometric sensors, sample preparation procedures have been optimized. Different variants of wet and microwave digestion and dry ashing, 14 conditions in total, have been tested. Decomposition of organic matter was assessed using Fourier transform mid-infrared spectroscopy and total phenolic content. Dry ashing was found to be the most effective method of wine digestion. Measurements with sensors in individual solutions of Fe(III), Cu(II), Pb(II) and Cd(II) prepared on different backgrounds have shown that their detection limits were below typical concentration levels of these metals in wines and, in the case of Cu, Pb and Cd below maximum allowed concentrations. Detection of Fe in digested wine samples was possible using discrete iron-sensitive sensors with chalcogenide glass membranes with RMSEP of 0.05 mmol L(-1) in the concentration range from 0.0786 to 0.472 mmol L(-1). Low concentration levels of Cu, Pb and Cd in wine and cross-sensitivity of respective sensors resulted in the non-linearity of their responses, requiring back-propagation neural network for the calibration. Calibration models have been calculated using measurements in the model mixed solutions containing all three metals and a set of digested wine sample. RMSEP values for Cu, Pb and Cd were 3.9, 39 and 1.2 μmol L(-1) in model solutions and 2, 150 and 1 μmol L(-1) in digested wine samples. Copyright © 2014 Elsevier B.V. All rights reserved.

  5. ASSESSMENT OF THE EFFECTIVENESS OF THE BLUE OCEAN STRATEGY FOR UKRAINIAN WINE INDUSTRY

    Directory of Open Access Journals (Sweden)

    N. Kochkina

    2015-08-01

    Full Text Available The study addresses the problem of assessment the effectiveness of company’s strategy. It gives an overview of theoretical and practical foundations for development of company’s strategy. It examines the principles of innovative Blue Ocean Strategy. The Blue Ocean Strategy for Ukrainian companies on wine market is developed. It is proposed to use DPM (Direct Policy Matrix for assessment the effectiveness of company’s strategy. The paper puts forward an algorithm for evaluating the effectiveness of strategies using DPM (Direct Policy Matrix. A structured interviews with experts by personal interview using a formalized table were conducted to build DPM. DPM is drawn to demonstrate results of the research method. Expenses for implementation the Blue Ocean Strategy for Ukrainian companies is evaluated. The efficiency of the developed Blue Ocean Strategy for Ukrainian companies on wine market is calculated.

  6. Electron accelerator Ridgetron for industrial irradiation

    International Nuclear Information System (INIS)

    Hattori, Toshiyuki; Hayashizaki, Noriyosu; Odera, Masatoshi

    1999-01-01

    A compact RF electron accelerator, the Ridgetron, with a ridged cavity resonator has been developed for industrial irradiation. It is of a recirculating acceleration type and is intended to have an energy range of 0.5 - 10 MeV and a beam power of 1-25 kW. A prototype system with an energy of 2.5 MeV and a beam power of 6.5 kW was constructed to confirm the feasibility. Acceleration test is doing now. (author)

  7. Electron Beam Scanning in Industrial Applications

    Science.gov (United States)

    Jongen, Yves; Herer, Arnold

    1996-05-01

    Scanned electron beams are used within many industries for applications such as sterilization of medical disposables, crosslinking of wire and cables insulating jackets, polymerization and degradation of resins and biomaterials, modification of semiconductors, coloration of gemstones and glasses, removal of oxides from coal plant flue gasses, and the curing of advanced composites and other molded forms. X-rays generated from scanned electron beams make yet other applications, such as food irradiation, viable. Typical accelerators for these applications range in beam energy from 0.5MeV to 10 MeV, with beam powers between 5 to 500kW and scanning widths between 20 and 300 cm. Since precise control of dose delivery is required in many of these applications, the integration of beam characteristics, product conveyance, and beam scanning mechanisms must be well understood and optimized. Fundamental issues and some case examples are presented.

  8. ASSESSMENT OF THE EFFECTIVENESS OF THE BLUE OCEAN STRATEGY FOR UKRAINIAN WINE INDUSTRY

    OpenAIRE

    N. Kochkina; I. Medvedeva

    2015-01-01

    The study addresses the problem of assessment the effectiveness of company’s strategy. It gives an overview of theoretical and practical foundations for development of company’s strategy. It examines the principles of innovative Blue Ocean Strategy. The Blue Ocean Strategy for Ukrainian companies on wine market is developed. It is proposed to use DPM (Direct Policy Matrix) for assessment the effectiveness of company’s strategy. The paper puts forward an algorithm for evaluating the effectiven...

  9. Evolution of resveratrol and piceid contents during the industrial winemaking process of sherry wine.

    Science.gov (United States)

    Roldán, Ana; Palacios, Victor; Caro, Ildefonso; Pérez, Luis

    2010-04-14

    In the Jerez region, the sherry winemaking process involves a stage of aging carried out in a dynamic system known as "soleras" and "criaderas". In the case of fino sherry, this aging takes place in the presence of a yeast film growing on the surface of the wine, which gives it a very specific character. In this work, the influence of the sherry elaboration process on resveratrol and piceid levels has been studied. With this purpose, the contents of resveratrol isomers and piceid during the main stages of the sherry wine production system, from maturation until bottling, were monitored during two vintages. The results showed that resveratrol contents of both the skin and juice, for Palomino fino grape, are very similar to those described for other white grape varieties. Sherry wine fermentation, clarification, cold stabilization, and filtration processes considerably affect resveratrol and piceid contents. However, biological aging has the most important influence, diminishing their contents by 80%. These results were confirmed in several tests performed in the laboratory, in which various factors that could affect the resveratrol contents during aging were taken into account (oxidative phenomena and a combination with acetaldehyde and "flor" biofilm growth).

  10. Identification and quantification of industrial grade glycerol adulteration in red wine with fourier transform infrared spectroscopy using chemometrics and artificial neural networks.

    Science.gov (United States)

    Dixit, Vivechana; Tewari, Jagdish C; Cho, Byoung-Kwan; Irudayaraj, Joseph M K

    2005-12-01

    Fourier transform infrared (FT-IR) single bounce micro-attenuated total reflectance (mATR) spectroscopy, combined with multivariate and artificial neural network (ANN) data analysis, was used to determine the adulteration of industrial grade glycerol in selected red wines. Red wine samples were artificially adulterated with industrial grade glycerol over the concentration range from 0.1 to 15% and calibration models were developed and validated. Single bounce infrared spectra of glycerol adulterated wine samples were recorded in the fingerprint mid-infrared region, 900-1500 cm(-1). Partial least squares (PLS) and PLS first derivatives were used for quantitative analysis (r2 = 0.945 to 0.998), while linear discriminant analysis (LDA) and canonical variate analysis (CVA) were used for classification and discrimination. The standard error of prediction (SEP) in the validation set was between 1.44 and 2.25%. Classification of glycerol adulterants in the different brands of red wine using CVA resulted in a classification accuracy in the range between 94 and 98%. Artificial neural network analysis based on the quick back propagation network (BPN) and the radial basis function network (RBFN) algorithms had classification success rates of 93% using BPN and 100% using RBFN. The genetic algorithm network was able to predict the concentrations of glycerol in wine up to an accuracy of r2 = 0.998.

  11. AECL IMPELA electron beam industrial irradiators

    International Nuclear Information System (INIS)

    Labrie, J.P.; Drewell, N.H.; Ebrahim, N.A.; Lawrence, C.B.; Mason, V.A.; Ungrin, J.; White, B.F.

    1989-01-01

    A family of industrial irradiators is being developed by AECL to cover an electron-beam energy range from 5 to 18 MeV at beam powers between 20 and 250 kW. The IMPELA family of irradiators is designed for push button, reliable operation. The major irradiator components are modular, allowing for later upgrades to meet increased demands in either electron or X-ray mode. Interface between the control system, irradiator availability and dose quality assurance is in conformance with the most demanding specifications. The IMPELA irradiators use a klystron-driven, standing-wave, L-band accelerator structure with direct injection from a rugged, triode electron gun. Direct control of the accelerating field during the beam pulse ensures constant output beam energy, independent of beam power. The first member of the family, the IMPELA 10/50 (10 MeV, 50 kW), is in the final stages of assembly at Chalk River Nuclear Laboratories. The IMPELA 10/50 is constructed around a 3.25 m long, high-power-capacity accelerator structure operated at a duty factor of 5%. Beam loading exceeds 60%. The rf power is provided by a 2 MW/150 kW modulated-anode klystron protected from load mismatches by a circulator. This prototype will be used to demonstrate the reliability and dose uniformity targets of the IMPELA family. Full beam operation of the IMPELA 10/50 is scheduled for early 1989. (orig.)

  12. Identification of the Rice Wines with Different Marked Ages by Electronic Nose Coupled with Smartphone and Cloud Storage Platform

    Directory of Open Access Journals (Sweden)

    Zhebo Wei

    2017-10-01

    Full Text Available In this study, a portable electronic nose (E-nose was self-developed to identify rice wines with different marked ages—all the operations of the E-nose were controlled by a special Smartphone Application. The sensor array of the E-nose was comprised of 12 MOS sensors and the obtained response values were transmitted to the Smartphone thorough a wireless communication module. Then, Aliyun worked as a cloud storage platform for the storage of responses and identification models. The measurement of the E-nose was composed of the taste information obtained phase (TIOP and the aftertaste information obtained phase (AIOP. The area feature data obtained from the TIOP and the feature data obtained from the TIOP-AIOP were applied to identify rice wines by using pattern recognition methods. Principal component analysis (PCA, locally linear embedding (LLE and linear discriminant analysis (LDA were applied for the classification of those wine samples. LDA based on the area feature data obtained from the TIOP-AIOP proved a powerful tool and showed the best classification results. Partial least-squares regression (PLSR and support vector machine (SVM were applied for the predictions of marked ages and SVM (R2 = 0.9942 worked much better than PLSR.

  13. Identification of the Rice Wines with Different Marked Ages by Electronic Nose Coupled with Smartphone and Cloud Storage Platform.

    Science.gov (United States)

    Wei, Zhebo; Xiao, Xize; Wang, Jun; Wang, Hui

    2017-10-31

    In this study, a portable electronic nose (E-nose) was self-developed to identify rice wines with different marked ages-all the operations of the E-nose were controlled by a special Smartphone Application. The sensor array of the E-nose was comprised of 12 MOS sensors and the obtained response values were transmitted to the Smartphone thorough a wireless communication module. Then, Aliyun worked as a cloud storage platform for the storage of responses and identification models. The measurement of the E-nose was composed of the taste information obtained phase (TIOP) and the aftertaste information obtained phase (AIOP). The area feature data obtained from the TIOP and the feature data obtained from the TIOP-AIOP were applied to identify rice wines by using pattern recognition methods. Principal component analysis (PCA), locally linear embedding (LLE) and linear discriminant analysis (LDA) were applied for the classification of those wine samples. LDA based on the area feature data obtained from the TIOP-AIOP proved a powerful tool and showed the best classification results. Partial least-squares regression (PLSR) and support vector machine (SVM) were applied for the predictions of marked ages and SVM (R² = 0.9942) worked much better than PLSR.

  14. Wine Industry Competitiveness: A survey of the Shawnee Hills American Viticultural Area

    Directory of Open Access Journals (Sweden)

    C. Matthew Rendleman

    2016-06-01

    Shawnee Hill׳s AVA winery owner/operators regard increases in regional tourism, growth in the US wine market continuous innovation, unique services and processes, and flow of information from customers to have the most enhancing effects on their businesses, and that confidence/trust in Illinois state political systems, tax systems, and administrative/bureaucratic regulations were the most constraining factors. Furthermore the Shawnee Hills AVA has growing competition, yet consists of innovative winery owners. It may currently lack external financial support, but with a community focus on product differentiation, the Shawnee Hills AVA has a chance, owners believe, to capture a portion of the growing market for regional products.

  15. The alcohol industry lobby and Hong Kong’s zero wine and beer tax policy

    OpenAIRE

    Yoon, Sungwon; Lam, Tai-Hing

    2012-01-01

    Abstract Background Whereas taxation on alcohol is becoming an increasingly common practice in many countries as part of overall public health measures, the Hong Kong Special Administrative Region Government is bucking the trend and lowered its duties on wine and beer by 50 percent in 2007. In 2008, Hong Kong removed all duties on alcohol except for spirits. The aim of this paper is to examine the case of Hong Kong with its history of changes in alcohol taxation to explore the factors that ha...

  16. Mass Customization in the Electronics Industry

    DEFF Research Database (Denmark)

    Hvam, Lars

    2006-01-01

    This article describes how Amercian Power Conversion (APC), a company in the electronics industry, has used the principles of mass customization to achieve major improvements of its efficiency and performance. APC sells, designs, produces, delivers, and installs large complex infrastructure systems...... for data centers, and components and systems for these systems. At the heart of its mass customization strategy are a m odule based product range and the use of product configuration systems for sales and order processing. In addition, the company has implemented a manufacturing concept which involves mass...... production of standard components in the Far East, and order-based final assembly based on customer orders in various production sites around the world in close customer proximity. The results of applying mass customization principles include a reduction of the overall delivery time for a complete system...

  17. Terahertz radiation source using a high-power industrial electron ...

    Indian Academy of Sciences (India)

    We propose that high-power electron beam from such an industrial linac can first pass through an undulator to generate useful terahertz (THz) radiation, and the spent electron beam coming out of the undulator can still be used for the intended industrial applications. This will enhance the utilization of a high-power industrial ...

  18. The oenological potential of Hanseniaspora uvarum in simultaneous and sequential co-fermentation with Saccharomyces cerevisiae for the industrial wine production

    Directory of Open Access Journals (Sweden)

    Mariana eTristezza

    2016-05-01

    Full Text Available In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenological products. In fact, several non-Saccharomyces yeasts are already commercialized as oenological starter cultures to be used in combination with Saccharomyces cerevisiae, while several others are the subject of various studies to evaluate their application. Our aim, in this study was to assess, for the first time, the oenological potential of H. uvarum in mixed cultures (co-inoculation and sequential inoculation with S. cerevisiae for industrial wine production. Three previously characterized H. uvarum strains were separately used as multi-starter together with an autochthonous S. cerevisiae starter culture in lab-scale micro-vinification trials. On the basis of microbial development, fermentation kinetics and secondary compounds formation, the strain H. uvarum ITEM8795 was further selected and it was co- and sequentially inoculated, jointly with the S. cerevisiae starter, in a pilot scale wine production. The fermentation course and the quality of final product indicated that the co-inoculation was the better performing modality of inoculum. The above results were finally validated by performing an industrial scale vinification The mixed starter was able to successfully dominate the different stages of the fermentation process and the H. uvarum strain ITEM8795 contributed to increasing the wine organoleptic quality and to simultaneously reduce the volatile acidity. At the best of our knowledge, the present report is the first study regarding the utilization of a selected H. uvarum strain in multi-starter inoculation with S. cerevisiae for the industrial production of a wine. In addition, we demonstrated, at an industrial scale, the importance of

  19. Wine tourism among Generations X and Y

    OpenAIRE

    Getz, Donald; Carlsen, Jack

    2008-01-01

    This paper examines the wine tourism experience from the perspective of young adults, specifically Generation X and Y consumers. Both the wine industry and wine tourism destinations have a particular interest in learning more about these age cohorts, as wine consumption and wine-related travel have been dominated by older adults. Little research has focused on Gen X and Y and how they might become more involved. Accordingly, in this paper their motivation for taking a winery tour, level of eg...

  20. Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine

    International Nuclear Information System (INIS)

    Rudnitskaya, A.; Rocha, S.M.; Legin, A.; Pereira, V.; Marques, J.C.

    2010-01-01

    A set of fourteen Madeira wines comprising wines produced from four Vitis vinifera L. varieties (Bual, Malvasia, Verdelho and Tinta Negra Mole) that were 3, 6, 10 and 17 years old was analysed using HPLC and an electronic tongue (ET) multisensor system. Concentrations of 24 organic acids, phenolic and furanic compounds were determined by HPLC. The ET consisting of 26 potentiometric chemical sensors with plasticized PVC and chalcogenide glass membranes was used. Significance of the effects of age and variety on the ET response and wine composition with respect to the organic acids, phenolics and furanic derivatives were evaluated using ANOVA-Simultaneous Component Analysis (ASCA). Significance of the effects was estimated using a permutation test (1000 permutations). It was found that effects of age, grape variety and their interaction were significant for the HPLC data set and only the effect of age was significant for the ET data. Calibration models of the HPLC and ET data with respect to the wine age and of the ET data with respect to the concentration of the organic acids and phenolics were calculated using PLS1 regression. Models were validated using cross-validation. It was possible to predict wine age from HPLC and ET data with the accuracy in cross-validation of 2.6 and 1.8 years respectively. The ET was capable of detecting the following components (mean relative error in cross-validation is shown in the parentheses): tartaric (8%), citric (5%), formic (12%), protocatehuic (5%), vanillic (18%) and sinapic (14%) acids, catechin (6%), vanillin (12%) and trans-resveratrol (5%). The ET capability of predicting Madeira wine age with good accuracy (1.8 years) as well as quantify of some organic acids and phenolic compounds was demonstrated.

  1. Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine

    Energy Technology Data Exchange (ETDEWEB)

    Rudnitskaya, A., E-mail: alisa.rudnitskaya@gmail.com [CESAM/Chemistry Department, University of Aveiro, Aveiro 3810-193 (Portugal); Chemistry Department, St. Petersburg University, St. Petersburg 199034 (Russian Federation); Rocha, S.M. [Chemistry Department, University of Aveiro, Aveiro 3810-193 (Portugal); Legin, A. [Chemistry Department, St. Petersburg University, St. Petersburg 199034 (Russian Federation); Pereira, V.; Marques, J.C. [Madeira Chemistry Center, University of Madeira, Funchal 9000-390 (Portugal)

    2010-03-03

    A set of fourteen Madeira wines comprising wines produced from four Vitis vinifera L. varieties (Bual, Malvasia, Verdelho and Tinta Negra Mole) that were 3, 6, 10 and 17 years old was analysed using HPLC and an electronic tongue (ET) multisensor system. Concentrations of 24 organic acids, phenolic and furanic compounds were determined by HPLC. The ET consisting of 26 potentiometric chemical sensors with plasticized PVC and chalcogenide glass membranes was used. Significance of the effects of age and variety on the ET response and wine composition with respect to the organic acids, phenolics and furanic derivatives were evaluated using ANOVA-Simultaneous Component Analysis (ASCA). Significance of the effects was estimated using a permutation test (1000 permutations). It was found that effects of age, grape variety and their interaction were significant for the HPLC data set and only the effect of age was significant for the ET data. Calibration models of the HPLC and ET data with respect to the wine age and of the ET data with respect to the concentration of the organic acids and phenolics were calculated using PLS1 regression. Models were validated using cross-validation. It was possible to predict wine age from HPLC and ET data with the accuracy in cross-validation of 2.6 and 1.8 years respectively. The ET was capable of detecting the following components (mean relative error in cross-validation is shown in the parentheses): tartaric (8%), citric (5%), formic (12%), protocatehuic (5%), vanillic (18%) and sinapic (14%) acids, catechin (6%), vanillin (12%) and trans-resveratrol (5%). The ET capability of predicting Madeira wine age with good accuracy (1.8 years) as well as quantify of some organic acids and phenolic compounds was demonstrated.

  2. Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine.

    Science.gov (United States)

    Rudnitskaya, A; Rocha, S M; Legin, A; Pereira, V; Marques, J C

    2010-03-03

    A set of fourteen Madeira wines comprising wines produced from four Vitis vinifera L. varieties (Bual, Malvasia, Verdelho and Tinta Negra Mole) that were 3, 6, 10 and 17 years old was analysed using HPLC and an electronic tongue (ET) multisensor system. Concentrations of 24 organic acids, phenolic and furanic compounds were determined by HPLC. The ET consisting of 26 potentiometric chemical sensors with plasticized PVC and chalcogenide glass membranes was used. Significance of the effects of age and variety on the ET response and wine composition with respect to the organic acids, phenolics and furanic derivatives were evaluated using ANOVA-Simultaneous Component Analysis (ASCA). Significance of the effects was estimated using a permutation test (1000 permutations). It was found that effects of age, grape variety and their interaction were significant for the HPLC data set and only the effect of age was significant for the ET data. Calibration models of the HPLC and ET data with respect to the wine age and of the ET data with respect to the concentration of the organic acids and phenolics were calculated using PLS1 regression. Models were validated using cross-validation. It was possible to predict wine age from HPLC and ET data with the accuracy in cross-validation of 2.6 and 1.8 years respectively. The ET was capable of detecting the following components (mean relative error in cross-validation is shown in the parentheses): tartaric (8%), citric (5%), formic (12%), protocatehuic (5%), vanillic (18%) and sinapic (14%) acids, catechin (6%), vanillin (12%) and trans-resveratrol (5%). The ET capability of predicting Madeira wine age with good accuracy (1.8 years) as well as quantify of some organic acids and phenolic compounds was demonstrated. Copyright 2010 Elsevier B.V. All rights reserved.

  3. Application of multi-way analysis to UV–visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation

    International Nuclear Information System (INIS)

    Prieto, N.; Rodriguez-Méndez, M.L.; Leardi, R.; Oliveri, P.; Hernando-Esquisabel, D.; Iñiguez-Crespo, M.; Saja, J.A. de

    2012-01-01

    Highlights: ► Wine samples were analytically characterised according to their ageing process. ► Signals from a sensor-based electronic nose were fused with GC–MS and UV–visible data. ► The study involved 6 periodical determinations of 20 variables on 6 different wines. ► Multi-way analysis allowed to efficiently extract the maximum information from data. ► Multi-way methods represent the most suitable tool for processing three-mode data. - Abstract: In this study, a multi-way method (Tucker3) was applied to evaluate the performance of an electronic nose for following the ageing of red wines. The odour evaluation carried out with the electronic nose was combined with the quantitative analysis of volatile composition performed by GC–MS, and colour characterisation by UV–visible spectroscopy. Thanks to Tucker3, it was possible to understand connections among data obtained from these three different systems and to estimate the effect of different sources of variability on wine evaluation. In particular, the application of Tucker3 supplied a global visualisation of data structure, which was very informative to understand relationships between sensors responses and chemical composition of wines. The results obtained indicate that the analytical methods employed are useful tools to follow the wine ageing process, to differentiate wine samples according to ageing type (either in barrel or in stainless steel tanks with the addition of small oak wood pieces) and to the origin (French or American) of the oak wood. Finally, it was possible to designate the volatile compounds which play a major role in such a characterisation.

  4. Application of multi-way analysis to UV-visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation

    Energy Technology Data Exchange (ETDEWEB)

    Prieto, N. [Department of Condensed Matter Physics, Faculty of Sciences, University of Valladolid, 47011 Valladolid (Spain); Department of Inorganic Chemistry, Escuela de Ingenierias Industriales, University of Valladolid, Paseo del Cauce, 59, 47011 Valladolid (Spain); Rodriguez-Mendez, M.L. [Department of Inorganic Chemistry, Escuela de Ingenierias Industriales, University of Valladolid, Paseo del Cauce, 59, 47011 Valladolid (Spain); Leardi, R. [Department of Pharmaceutical and Food Chemistry and Technology, University of Genoa, Via Brigata Salerno 13, I-16147 8 Genoa (Italy); Oliveri, P., E-mail: oliveri@dictfa.unige.it [Department of Pharmaceutical and Food Chemistry and Technology, University of Genoa, Via Brigata Salerno 13, I-16147 8 Genoa (Italy); Hernando-Esquisabel, D.; Iniguez-Crespo, M. [Gobierno de la Rioja, Consejeria de Agricultura y Alimentacion, Estacion Enologica, Breton de los Herreros 4, 26200 Haro, La Rioja (Spain); Saja, J.A. de [Department of Condensed Matter Physics, Faculty of Sciences, University of Valladolid, 47011 Valladolid (Spain)

    2012-03-16

    Highlights: Black-Right-Pointing-Pointer Wine samples were analytically characterised according to their ageing process. Black-Right-Pointing-Pointer Signals from a sensor-based electronic nose were fused with GC-MS and UV-visible data. Black-Right-Pointing-Pointer The study involved 6 periodical determinations of 20 variables on 6 different wines. Black-Right-Pointing-Pointer Multi-way analysis allowed to efficiently extract the maximum information from data. Black-Right-Pointing-Pointer Multi-way methods represent the most suitable tool for processing three-mode data. - Abstract: In this study, a multi-way method (Tucker3) was applied to evaluate the performance of an electronic nose for following the ageing of red wines. The odour evaluation carried out with the electronic nose was combined with the quantitative analysis of volatile composition performed by GC-MS, and colour characterisation by UV-visible spectroscopy. Thanks to Tucker3, it was possible to understand connections among data obtained from these three different systems and to estimate the effect of different sources of variability on wine evaluation. In particular, the application of Tucker3 supplied a global visualisation of data structure, which was very informative to understand relationships between sensors responses and chemical composition of wines. The results obtained indicate that the analytical methods employed are useful tools to follow the wine ageing process, to differentiate wine samples according to ageing type (either in barrel or in stainless steel tanks with the addition of small oak wood pieces) and to the origin (French or American) of the oak wood. Finally, it was possible to designate the volatile compounds which play a major role in such a characterisation.

  5. Electronic business in the home medical equipment industry.

    Science.gov (United States)

    Wei, June; Graham, Michael J; Liu, Lai C

    2011-01-01

    This paper aims at developing electronic business solutions to increase value for the home medical equipment industry. First, an electronic strategic value chain model was developed for the home medical equipment industry. Second, electronic business solutions were mapped from this model. Third, the top 20 dominant companies in the home medical equipment industry were investigated to see the current adoption patterns of these electronic business solutions. The solutions will be beneficial to decision-makers in the information technology adoptions in the home medical equipment industry to increase the business values.

  6. Wine fraud

    OpenAIRE

    Holmberg, Lars

    2010-01-01

    Lars HolmbergFaculty of Law, University of Copenhagen, Copenhagen, DenmarkAbstract: Wine fraud may take several forms, of which two are discussed here: consumption fraud aimed at the wine market in general, and collector fraud aimed at the very top of the wine market. Examples of wine fraud past and present are given, and a suggestion about the extent of contemporary consumer fraud in Europe is provided. Technological possibilities for future detection and prevention of both forms of wine fra...

  7. Application of multi-way analysis to UV-visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation.

    Science.gov (United States)

    Prieto, N; Rodriguez-Méndez, M L; Leardi, R; Oliveri, P; Hernando-Esquisabel, D; Iñiguez-Crespo, M; de Saja, J A

    2012-03-16

    In this study, a multi-way method (Tucker3) was applied to evaluate the performance of an electronic nose for following the ageing of red wines. The odour evaluation carried out with the electronic nose was combined with the quantitative analysis of volatile composition performed by GC-MS, and colour characterisation by UV-visible spectroscopy. Thanks to Tucker3, it was possible to understand connections among data obtained from these three different systems and to estimate the effect of different sources of variability on wine evaluation. In particular, the application of Tucker3 supplied a global visualisation of data structure, which was very informative to understand relationships between sensors responses and chemical composition of wines. The results obtained indicate that the analytical methods employed are useful tools to follow the wine ageing process, to differentiate wine samples according to ageing type (either in barrel or in stainless steel tanks with the addition of small oak wood pieces) and to the origin (French or American) of the oak wood. Finally, it was possible to designate the volatile compounds which play a major role in such a characterisation. Copyright © 2012 Elsevier B.V. All rights reserved.

  8. ACCOUNTING ISSUES CONCERNING THE APPLICATION OF INTERNATIONAL STANDARDS IN WINE PRODUCTION INDUSTRY

    Directory of Open Access Journals (Sweden)

    Riana Iren Radu

    2015-05-01

    Full Text Available Agriculture is an important part of the global economy. Given the gap in the literature, the problems of legislation (in particular the lack of them, the controversies related to IAS 41 standard, we considered necessary to analyze problems and the way in which it it highlighted in the economy the production process of wines with different periods of aging. In Romania, agriculture is a sector with great potential, traditionally occupying an important role in the national economic structure. Thus, by adopting the accounting regulations imposed by Order no. 1802-29 December 2014 the national legislation was aligned with the European level, this framework being closer to regulations imposed by IAS 41. However, if we take into account large areas of forest cultures, vineyards or cultures purchased using foreign investment funds and the many foreign investments in livestock farms, it is expected that in the near future it will also be necessary to consider the application of this standard in Romania.In conclusion, this study is intended as a promoter of change that must occur in accordance with the current situation, supporting the idea of harmonizing the rules in effect worldwide.

  9. Technology and application of two sets of industrial electron accelerators

    International Nuclear Information System (INIS)

    Hua Degen

    2000-01-01

    The radiation industry in China Academy of Engineering Physics (CAEP) has had a big scale, and the two sets of industrial electron accelerators play important roles. The Electron Processing System (E.P.S), which was introduced in 1987, is a powerful electron accelerator. And the 10 MeV Accelerator, which is a traveling wave linear electron accelerator, has the higher electron energy. Both of the stes are equipped the driving devices under the beam, and has made a considerable economic results. This article describes the technology and application of the two electron accelerators. (author)

  10. Terahertz radiation source using a high-power industrial electron ...

    Indian Academy of Sciences (India)

    High-power ( ∼ 100 k W ) industrial electron linear accelerators (linacs) are used for irradiations, e.g., for pasteurization of food products, disinfection of medical waste, etc.We propose that high-power electron beam from such an industrial linac can first pass through an undulator to generate useful terahertz (THz) radiation, ...

  11. Electronic Flight Bag (EFB) 2015 Industry Survey.

    Science.gov (United States)

    2015-10-01

    This document provides an overview of Electronic Flight Bag (EFB) hardware and software capabilities, including portable electronic devices (PEDs) used as EFBs, as of July 2015. This document updates and replaces the Volpe Centers previous EFB ind...

  12. An electron paramagnetic resonance study of the behaviour of copper (II) in ageing catechin-based model wines

    International Nuclear Information System (INIS)

    Mitri, M.; Scollary, G.R.; Troup, G.J.; Hutton, D.R.; Hunter, C.A.; Hewitt, D.G.

    1996-01-01

    This poster reports an electron paramagnetic resonance (EPR) study of copper in a model white wine. The model consists of a saturated 12% ethanol solution of potassium hydrogen tartrate solution (the 'wine base') containing copper and catechin as the oxidizable substrate. Ascorbic acid, as a supposed anti-oxidant, was added to some solutions. A Varian E-12 EPR spectrometer (∼9.1 GHz frequency) with quartz sample tubes was used and spectra were recorded at liquid nitrogen temperature to avoid polar water losses. Solutions were examined on four successive days whilst kept at room temperature and subsequently every third day when stored at 45 degree C. Variations in signal intensity, linewidth and form will be shown and the changes related to the degree of browning, as measured by visible absorption spectroscopy at 440 nm. The ESP spectra of the brown deposits reveal that the copper (II) ion is in a low symmetry site and a well defined free radical signal was also observed. No free radical signal was found in solutions containing copper and catechin, indicating that a high degree of polymerization of the oxidized catechin is required to stabilize the free radical species

  13. Integrated biovalorization of wine and olive mill by-products to produce enzymes of industrial interest and soil amendments

    Directory of Open Access Journals (Sweden)

    Rocio Reina

    2016-08-01

    Full Text Available An integral and affordable strategy for the simultaneous production of lignin-modifying and carbohydrate active enzymes and organic amendment, with the aid of a saprobe fungus was developed by using olive oil and wine extraction by-products. The polyporal fungus Trametes versicolor was cultivated in soy or barley media supplemented with dry olive mill residue (DOR as well as with grape pomace and stalks (GPS in solid state fermentation (SSF. This strategy led to a 4-fold increase in the activity of laccase, the principal enzyme produced by SFF, in DOR-soy media as compared to controls. T. versicolor managed to secrete lignin-modifying enzymes in GPS, although no stimulative effect was observed. GPS-barley media turned out to be the appropriate medium to elicit most of the carbohydrate active enzymes. The reuse of exhausted solid by-products as amendments after fermentation was also investigated. The water soluble compound polymerization profile of fermented residues was found to correlate with the effect of phytotoxic depletion. The incubation of DOR and GPS with T. versicolor not only reduced its phytotoxicity but also stimulated the plant growth. This study provides a basis for understanding the stimulation and repression of two groups of enzymes of industrial interest in the presence of different carbon and nitrogen sources from by-products, possible enzyme recovery and the final reuse as soil amendments.

  14. Integrated biovalorization of wine and olive mill by-products to produce enzymes of industrial interest and soil amendments

    Energy Technology Data Exchange (ETDEWEB)

    Reina, R.; Ullrich, R.; García-Romera, I.; Liers, C.; Aranda, E.

    2016-11-01

    An integral and affordable strategy for the simultaneous production of lignin-modifying and carbohydrate active enzymes and organic amendment, with the aid of a saprobe fungus was developed by using olive oil and wine extraction by-products. The polyporal fungus Trametes versicolor was cultivated in soy or barley media supplemented with dry olive mill residue (DOR) as well as with grape pomace and stalks (GPS) in solid state fermentation (SSF). This strategy led to a 4-fold increase in the activity of laccase, the principal enzyme produced by SFF, in DOR-soy media as compared to controls. T. versicolor managed to secrete lignin-modifying enzymes in GPS, although no stimulative effect was observed. GPS-barley media turned out to be the appropriate medium to elicit most of the carbohydrate active enzymes. The reuse of exhausted solid by-products as amendments after fermentation was also investigated. The water soluble compound polymerization profile of fermented residues was found to correlate with the effect of phytotoxic depletion. The incubation of DOR and GPS with T. versicolor not only reduced its phytotoxicity but also stimulated the plant growth. This study provides a basis for understanding the stimulation and repression of two groups of enzymes of industrial interest in the presence of different carbon and nitrogen sources from by-products, possible enzyme recovery and the final reuse as soil amendments. (Author)

  15. Integrated biovalorization of wine and olive mill by-products to produce enzymes of industrial interest and soil amendments

    International Nuclear Information System (INIS)

    Reina, R.; Ullrich, R.; García-Romera, I.; Liers, C.; Aranda, E.

    2016-01-01

    An integral and affordable strategy for the simultaneous production of lignin-modifying and carbohydrate active enzymes and organic amendment, with the aid of a saprobe fungus was developed by using olive oil and wine extraction by-products. The polyporal fungus Trametes versicolor was cultivated in soy or barley media supplemented with dry olive mill residue (DOR) as well as with grape pomace and stalks (GPS) in solid state fermentation (SSF). This strategy led to a 4-fold increase in the activity of laccase, the principal enzyme produced by SFF, in DOR-soy media as compared to controls. T. versicolor managed to secrete lignin-modifying enzymes in GPS, although no stimulative effect was observed. GPS-barley media turned out to be the appropriate medium to elicit most of the carbohydrate active enzymes. The reuse of exhausted solid by-products as amendments after fermentation was also investigated. The water soluble compound polymerization profile of fermented residues was found to correlate with the effect of phytotoxic depletion. The incubation of DOR and GPS with T. versicolor not only reduced its phytotoxicity but also stimulated the plant growth. This study provides a basis for understanding the stimulation and repression of two groups of enzymes of industrial interest in the presence of different carbon and nitrogen sources from by-products, possible enzyme recovery and the final reuse as soil amendments. (Author)

  16. Distribution alternatives for a small wine-producer

    OpenAIRE

    Radka Šperková; Jiří Duda

    2010-01-01

    Distribution can be defined as a way of goods from producer to consumer. In wine production industry there exist several distribution channels, through which wine is distributed to the final consumer. Aim of this paper is to identify and compare advantages and disadvantages of particular distribution channels for wine sales related to a small wine-producer.Distribution of wine to the final consumer is done through dealers represented by retail chains, specialized wine-shops, hotels, and resta...

  17. Continuous Improvement and its Barriers in Electrical and Electronic Industry

    Directory of Open Access Journals (Sweden)

    Ahmad Md Fauzi

    2017-01-01

    Full Text Available Continuous improvement is one of the core strategies for manufacturing excellent and it is considered vital in today’s business environment. Continuous improvement is an important factor in TQM implementation. However, manufacturers in Electrical and Electronic Industry is facing variety of challenges such as, time constraint, quality issue, headcount issue, human issue and competition in domestic as well as the global market. This paper presents total quality management practices in Electrical and Electronic (EE Industry. These manufacturers have to keep improving in key activities and processes to cope the challenges. Therefore, EE industry realize the importance of continuous improvement in helping the industries by setting clear goals and priorities for the area of improvement. The aims of this study are to determine the main factor in implementing continuous improvement practices, identify tools of continuous improvement that have been used and their obstacle in implementing continuous improvement practices. 200 questionnaires had been distributed to the employees in Electrical and Electronic Industry located at Bayan Lepas, Penang, Malaysia. A total of 41 questionnaires were answered which represented about 20.5% response rates. Survey result shows that teamwork and training and learning are respectively the importance factor and the most practices factor in Electrical and Electronic Industry. Most of the Electrical and Electronic Industry emphasis is on using Lean Manufacturing as the tool of continuous improvement practices. Besides that, Electrical and Electronic Industry faced the problems of lack of budget and lack of worker commitment.

  18. Playing the Scales: Regional Transformations and the Differentiation of Rural Space in the Chilean Wine Industry

    Science.gov (United States)

    Overton, John; Murray, Warwick E.

    2011-01-01

    Globalization and industrial restructuring transform rural places in complex and often contradictory ways. These involve both quantitative changes, increasing the size and scope of operation to achieve economies of scale, and qualitative shifts, sometimes leading to a shift up the quality/price scale, towards finer spatial resolution and…

  19. The Political Economy of Alternative Trade: Social and Environmental Certification in the South African Wine Industry

    Science.gov (United States)

    McEwan, Cheryl; Bek, David

    2009-01-01

    Despite recent critical analyses of the nature and impacts of social and environmental certification, the increasingly complex landscape of voluntary, industry and third-party codes and certification processes that have emerged in specific sectors is poorly understood. In particular, little is known about the potential threats posed by an…

  20. Analysis of organic acids and phenols of interest in the wine industry using Langmuir–Blodgett films based on functionalized nanoparticles

    International Nuclear Information System (INIS)

    Medina-Plaza, C.; García-Cabezón, C.; García-Hernández, C.; Bramorski, C.; Blanco-Val, Y.; Martín-Pedrosa, F.; Kawai, T.; Saja, J.A. de; Rodríguez-Méndez, M.L.

    2015-01-01

    Highlights: • For the first time functionalized NPs immobilized in LB films have been used as voltammetric sensors. • Films showed excellent electrocatalytic properties toward phenols and acids found in wines. • Improved performance is due to combination of electrocatalytic NPs with the high surface/volume of LB films. • The potential applications in the wine industry have been evidenced. - Abstract: A chemically modified electrode consisting of Langmuir–Blodgett (LB) films of n-dodecanethiol functionalized gold nanoparticles (S DOD AuNP-LB), was investigated as a voltammetric sensor of organic and phenolic acids of interest in the wine industry. The nanostructured films demonstrated interfacial properties being able to detect the main organic acids present in grapes and wines (tartaric, malic, lactic and citric). Compared to a bare ITO electrode, the modified electrodes exhibited a shift of the reduction potential in the less positive direction and a marked enhancement in the current response. Moreover, the increased electrocatalytic properties made it possible to distinguish between the different dissociable protons of polyprotic acids. The S DOD AuNP-LB sensor was also able to provide enhanced responses toward aqueous solutions of phenolic acids commonly found in wines (caffeic and gallic acids). The presence of nanoparticles increased drastically the sensitivity toward organic acids and phenolic compounds. Limits of detection as low as 10 −6 mol L −1 were achieved. Efficient catalytic activity was also observed in mixtures of phenolic acid/tartaric in the range of pHs typically found in wines. In such mixtures, the electrode was able to provide simultaneous information about the acid and the phenol concentrations with a complete absence of interferences. The excellent sensing properties shown by these sensors could be attributed to the electrocatalytic properties of the nanoparticles combined with the high surface to volume ratio and homogeneity

  1. Analysis of organic acids and phenols of interest in the wine industry using Langmuir–Blodgett films based on functionalized nanoparticles

    Energy Technology Data Exchange (ETDEWEB)

    Medina-Plaza, C. [Department of Inorganic Chemistry, Engineers School, Universidad de Valladolid (Spain); García-Cabezón, C. [Department of Materials Science, Engineers School, Universidad de Valladolid (Spain); García-Hernández, C.; Bramorski, C. [Department of Inorganic Chemistry, Engineers School, Universidad de Valladolid (Spain); Blanco-Val, Y.; Martín-Pedrosa, F. [Department of Materials Science, Engineers School, Universidad de Valladolid (Spain); Kawai, T. [Department of Industrial Chemistry, Tokyo University of Science (Japan); Saja, J.A. de [Department of Condensed Matter Physics, Universidad de Valladolid (Spain); Rodríguez-Méndez, M.L., E-mail: mluz@eii.uva.es [Department of Inorganic Chemistry, Engineers School, Universidad de Valladolid (Spain)

    2015-01-01

    Highlights: • For the first time functionalized NPs immobilized in LB films have been used as voltammetric sensors. • Films showed excellent electrocatalytic properties toward phenols and acids found in wines. • Improved performance is due to combination of electrocatalytic NPs with the high surface/volume of LB films. • The potential applications in the wine industry have been evidenced. - Abstract: A chemically modified electrode consisting of Langmuir–Blodgett (LB) films of n-dodecanethiol functionalized gold nanoparticles (S{sub DOD}AuNP-LB), was investigated as a voltammetric sensor of organic and phenolic acids of interest in the wine industry. The nanostructured films demonstrated interfacial properties being able to detect the main organic acids present in grapes and wines (tartaric, malic, lactic and citric). Compared to a bare ITO electrode, the modified electrodes exhibited a shift of the reduction potential in the less positive direction and a marked enhancement in the current response. Moreover, the increased electrocatalytic properties made it possible to distinguish between the different dissociable protons of polyprotic acids. The S{sub DOD}AuNP-LB sensor was also able to provide enhanced responses toward aqueous solutions of phenolic acids commonly found in wines (caffeic and gallic acids). The presence of nanoparticles increased drastically the sensitivity toward organic acids and phenolic compounds. Limits of detection as low as 10{sup −6} mol L{sup −1} were achieved. Efficient catalytic activity was also observed in mixtures of phenolic acid/tartaric in the range of pHs typically found in wines. In such mixtures, the electrode was able to provide simultaneous information about the acid and the phenol concentrations with a complete absence of interferences. The excellent sensing properties shown by these sensors could be attributed to the electrocatalytic properties of the nanoparticles combined with the high surface to volume ratio

  2. Purification of waste waters in the wine industry. Depuracion de aguas residuales en la industria vinicola

    Energy Technology Data Exchange (ETDEWEB)

    Mata-Alvarez, J.; Criville Tura, A. (Departamento de Ingenieria Quimica, Universidad de Barcelona, Barcelona (Spain))

    1994-01-01

    This paper deals with the characteristic problems of winery wastewaters. The communications presented in the recently held ''International conference on winery wastewaters'' in Narbonne (France) have been taken as a basis for the discussion. This latter is structured in accordance with the kind of treatment described (biological aerobic/anaerobic and physicochemical). It is concluded that there are several and feasible technical solutions, but is necessary to tailor them to each single industry. (Author) 38 refs.

  3. Electron beam irradiation processing for industrial and medical applications

    Science.gov (United States)

    Ozer, Zehra Nur

    2017-09-01

    In recent years, electron beam processing has been widely used for medical and industrial applications. Electron beam accelerators are reliable and durable equipments that can produce ionizing radiation when it is needed for a particular commercial use. On the industrial scale, accelerators are used to generate electrons in between 0.1-100 MeV energy range. These accelerators are used mainly in plastics, automotive, wire and electric cables, semiconductors, health care, aerospace and environmental industries, as well as numerous researches. This study presents the current applications of electron beam processing in medicine and industry. Also planned study of a design for such a system in the energy range of 200-300 keV is introduced.

  4. Stability of the anthocyanins extracted from residues of the wine industry

    OpenAIRE

    Clemente, Edmar; Galli, Dirseu

    2011-01-01

    Anthocyanins are highly important due to their antioxidant capacity. They are the most important among the phenolic compounds and one of the main natural dyes used in the food industry. In this research, residue of processed grapes was used to investigate the presence of anthocyanins, the possibility of their extraction from the residue, and their stability. The extraction solution consisted of 70 mL of ethanol 70% and 30 mL of HCl 0.1% at pH 2.0. The results found for the processed grapes re...

  5. Electronic data interchange in the Canadian natural gas industry

    International Nuclear Information System (INIS)

    Sheinfield, J.

    1995-01-01

    The concept of electronic data interchange (EDI) in the gas industry was discussed. EDI as a champion of costumer service and as a powerful management tool was defined, and the process of electronic information transfer was explained. EDI was then placed in the context of the business process, and its benefits in providing efficient service and product improvement were enumerated. North American Gas EDI standards, and industry initiatives were explored in detail

  6. Industrial applications of electron beam; Przemyslowe zastosowamia wiazki elektronow

    Energy Technology Data Exchange (ETDEWEB)

    Chmielewski, A.G. [Institute of Nuclear Chemistry and Technology, Warsaw (Poland)

    1997-10-01

    The review of industrial applications with use of electron beams has been done. Especially the radiation technologies being developed in Poland have been shown. Industrial installations with electron accelerators as radiation source have been applied for: modification of polymers; modification of thyristors; sterilization of health care materials; radiopreservation of food and other consumer products; purification of combustion flue gases in heat and power plants. 14 refs, 6 tabs, 7 figs.

  7. Wine fraud

    Directory of Open Access Journals (Sweden)

    Lars Holmberg

    2010-10-01

    Full Text Available Lars HolmbergFaculty of Law, University of Copenhagen, Copenhagen, DenmarkAbstract: Wine fraud may take several forms, of which two are discussed here: consumption fraud aimed at the wine market in general, and collector fraud aimed at the very top of the wine market. Examples of wine fraud past and present are given, and a suggestion about the extent of contemporary consumer fraud in Europe is provided. Technological possibilities for future detection and prevention of both forms of wine fraud are discussed.Keywords: adulteration, counterfeit, detection

  8. Wine: the increasing risk of a highly vulnerable industry globally to natural disasters and climate change (NH Division Outstanding ECS Award Lecture)

    Science.gov (United States)

    Daniell, James E.; Daniell, Trevor M.; Daniell, Katherine A.; Wenzel, Friedemann; Schäfer, Andreas M.; Kunz, Michael; Kunz-Plapp, Tina; Khazai, Bijan; Girard, Trevor; Burford, Robert

    2017-04-01

    Globally, well over 10 trillion in economic losses and over 10 million deaths can be attributed directly to natural disaster events from floods, earthquakes, storms, volcanoes and climatic effects historically (CATDAT - Daniell et al., 2016). When looking at the most vulnerable industries to natural disasters for each dollar invested the wine industry rates very highly, thus showing the risky and vulnerable nature of the wine business. Some effects of climate change will be shifting climates so that new grape growing areas are discovered and some traditional locations will require a change of grape variety to be planted, or will unsatisfactory for quality grape production. As new grape types are developed, some other grape types will become less viable leading to a global shift relative to the current state of the industry. The wine industry has been shown to have major losses via sudden shocks such as earthquakes in Chile (2010), Christchurch (2011) and Napa (2014) and hail through Burgundy (2012-2014). Wineries are often prone to other major disasters such as flood, storms, frost, fire or disease causing structural failure of assets, and significant production losses. Natural and man-made disasters play a key role in wine industry losses, and the variability of seasonal shifts and sudden natural shocks can often play a major role in the lifecycle and indeed the lifetime of wineries. Lessons learnt from winery disasters and climate impacts in Australia, Chile, New Zealand and USA are used as well as a comparison with those in Europe and other vulnerable centralised industries, such as cheese in Italy (2012 earthquake). For various natural disasters the structural engineering issues associated with wineries are examined with respect to infrastructure such as elevated steel tanks, as well as the importance of planning for earthquakes. The potential risk mitigation solutions are often simple to implement and are cost-effective in reducing significantly the risk

  9. Anthocyanin-Rich Grape Pomace Extract (Vitis vinifera L. from Wine Industry Affects Mitochondrial Bioenergetics and Glucose Metabolism in Human Hepatocarcinoma HepG2 Cells

    Directory of Open Access Journals (Sweden)

    Nathalia F. F. de Sales

    2018-03-01

    Full Text Available Cancer cells demand high ATP provisions to support proliferation, and targeting of energy metabolism is a good strategy to increase their sensitivity to treatments. In Brazil, wine manufacture is expanding, increasing the amount of pomace that is produced. We determined the phenolic composition and antioxidant properties of a dark skin Grape Pomace Extract and its effects on metabolism and redox state in human hepatocarcinoma HepG2 cells. The material and the methods used represented the industrial process since pomace derived from white wine production and the extract concentrated by pilot plant scale reverse osmosis. Grape pomace extract was rich in polyphenols, mainly anthocyanins, and presented high antioxidant capacity. Short-term metabolic effects, irrespective of any cytotoxicity, involved increased mitochondrial respiration and antioxidant capacity and decreased glycolytic metabolism. Long-term incubation was cytotoxic and cells died by necrosis and GPE was not toxic to non-cancer human fibroblasts. To the best of our knowledge, this is the first report to characterize pomace extract from white wine production from Brazilian winemaking regarding its effects on energy metabolism, suggesting its potential use for pharmaceutical and nutraceutical purposes.

  10. Anthocyanin-Rich Grape Pomace Extract (Vitis vinifera L.) from Wine Industry Affects Mitochondrial Bioenergetics and Glucose Metabolism in Human Hepatocarcinoma HepG2 Cells.

    Science.gov (United States)

    de Sales, Nathalia F F; Silva da Costa, Leandro; Carneiro, Talita I A; Minuzzo, Daniela A; Oliveira, Felipe L; Cabral, Lourdes M C; Torres, Alexandre G; El-Bacha, Tatiana

    2018-03-08

    Cancer cells demand high ATP provisions to support proliferation, and targeting of energy metabolism is a good strategy to increase their sensitivity to treatments. In Brazil, wine manufacture is expanding, increasing the amount of pomace that is produced. We determined the phenolic composition and antioxidant properties of a dark skin Grape Pomace Extract and its effects on metabolism and redox state in human hepatocarcinoma HepG2 cells. The material and the methods used represented the industrial process since pomace derived from white wine production and the extract concentrated by pilot plant scale reverse osmosis. Grape pomace extract was rich in polyphenols, mainly anthocyanins, and presented high antioxidant capacity. Short-term metabolic effects, irrespective of any cytotoxicity, involved increased mitochondrial respiration and antioxidant capacity and decreased glycolytic metabolism. Long-term incubation was cytotoxic and cells died by necrosis and GPE was not toxic to non-cancer human fibroblasts. To the best of our knowledge, this is the first report to characterize pomace extract from white wine production from Brazilian winemaking regarding its effects on energy metabolism, suggesting its potential use for pharmaceutical and nutraceutical purposes.

  11. BaccuS: A framework for sustainability in the wine industry / BaccuS : un framework pour le développement durable dans la vitiviniculture

    Directory of Open Access Journals (Sweden)

    Flores Shana Sabbado

    2016-01-01

    Full Text Available The BaccuS is a proposal of framework intended to support the internalization of sustainability principles in the wine industry, enhancing the actors' performance in this sense. The framework was built from two exploratory studies in Brazilian wine regions of Campanha Gaúcha (RS and Vale do São Francisco (BA/PE and preliminary studies which involved technical visits in three countries (France, Italy and Spain and frameworks' observations in another five (South Africa, Australia, New Zealand, USA and Chile. The BaccuS is structured on a matrix basis, with an axis corresponding to dimensions and other to guidelines, both in ascending order of complexity and development. The five sustainability dimensions (environment, economic, social, political- institutional and territorial and the four guidelines (management, articulation and cooperation, innovation and learning and sustainability are articulated by eighteen topics that represent areas to act to promote the sustainability in the wine territories. Each topic was unfolded in indicators. Additionally, ten synthesis indicators specify initiatives or programs that can be implemented to impact positively on several indicators. The BaccuS framework can be applied in several scales, in the winery or the territory.

  12. Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a red wine

    Directory of Open Access Journals (Sweden)

    Vidal Jean-Claude

    2017-01-01

    Full Text Available Aims: The management of O2, CO2 and SO2 at bottling and the choice of the closure are two key factors of the shelf life of wine in bottles before bringing them to market. The impact of four screw caps, two synthetic and two technical corks was evaluated on a red wine of Merlot/Tannat. Methods and results: Analytical monitoring (O2, CO2, SO2, aphrometric pressure, L*, a*, b* was carried out during 538 days of storage at 20 °C. Two sensory analyses at 10 and 17 months completed the study. The wine was bottled with an average total oxygen content of 2 mg/L. The heterogeneity intra and inter procedure was controlled, including for the dissolved carbon dioxide content. Conclusion: Unlike closures with highest OTR, the two technical corks and the two screw caps with Saranex seal, harboring the lowest OTR, matched with the wines exhibiting a low total O2 content at equilibrium (from 4th to 18th month, with more free SO2 and less changed colour. However this OTR gradient (5 to 67 μg/d observed through the physicochemical analyses was not necessarily confirmed by both sensory analyses performed. Significance and impact of study: This study puts into perspective the impact of OTR closure on sensory characteristics evolution of wine consumed during the first two years, especially when the total oxygen at bottling exceeds 1.5 mg/L.

  13. Electronic commerce: wiring the coal industry for new data technology

    Energy Technology Data Exchange (ETDEWEB)

    Carter, R.A.

    1998-07-01

    Industry pundits predict that coal by wire may some day replace much of the industry`s long-distance shipping requirements and their attendant costs, but data by wire, also known as electronic commerce (EC) can today offer coal producers and customers the means to gather and send large volumes of data cheaply and quickly. EC`s major components - electronic data interchange (EDI), bar-coding, smart codes, radio frequency `D`, and the internet - can reduce costs in equipment-intensive industries such as mining. The US National Mining Association sponsored a forum to discuss these alternatives at its 1998 Electronic Commerce Summit held in Tuscon, Arizona, 18-20 May. A report is given of discussions at the forum and contacts are given for sources of EDI information.

  14. Stability of the anthocyanins extracted from residues of the wine industry

    Directory of Open Access Journals (Sweden)

    Edmar Clemente

    2011-09-01

    Full Text Available Anthocyanins are highly important due to their antioxidant capacity. They are the most important among the phenolic compounds and one of the main natural dyes used in the food industry. In this research, residue of processed grapes was used to investigate the presence of anthocyanins, the possibility of their extraction from the residue, and their stability. The extraction solution consisted of 70 mL of ethanol 70% and 30 mL of HCl 0.1% at pH 2.0. The results found for the processed grapes residue was 26.20 mg.100 g-1. In order to evaluate stability, caffeic acid was added at 0.5:1 w/v; 0.8:1 w/v; and 1:1 w/v concentrations. Anthocyanins extract reached the greatest stability at 0.5:1 w/v concentration, with 82.47% color retention and a half-life period of 15 days. Therefore, the use of this organic acid as a stabilizer for anthocyanins is feasible.

  15. IMPELA electron accelerators for industrial radiation processing

    International Nuclear Information System (INIS)

    Hare, G.E.

    1990-01-01

    IMPELA electron accelerators are derived from a common basic design of rf accelerating structure which is capable of handling beams with powers from 20 to 250 kW at 5 to 18 MeV. A prototype has been built which operates at 50 kW and 10 MeV. The paper describes the major elements of the system with particular reference to features which assist in maintaining irradiation quality, simple operation and high reliability. A cost model based on the prototype is used to demonstrate the economies of scale available and the impact of local prices for utilities. (author)

  16. The relationship between product quality and transaction costs with vertical coordination in DOC Rioja wine grape industry

    Energy Technology Data Exchange (ETDEWEB)

    Fernanez-Olmos, M.; Rossell-Martinez, J.; Espitia-Escuer, M. A.

    2009-07-01

    This paper analyzes the relationship between product quality and governance mode choice (market mode, hybrid mode or vertical integration) using the results of a survey of 187 qualified appellation of origin (DOC) Rioja wineries. By estimating a generalized ordered logit, it is concluded that wineries that produce high-quality wines are more likely to vertically integrate than are wineries that produce low-quality wines. Consistent with transaction cost economics, evidence is found that asset specificity and uncertainty are important determinants of vertical integration. Finally, the size of the winery is also an important factor that affects governance mode choice in viticulture. (Author)

  17. ELECTRICAL AND ELECTRONIC INDUSTRIAL CONTROL, STATIC CONTROL SERIES. REMOTE CONTROL BY INDUSTRIAL TELEMETRY. UNIT 9C.

    Science.gov (United States)

    Texas Education Agency, Austin. Industrial Education Div.

    THIS SELF-INSTRUCTIONAL PROGRAMED TEXT IS FOR STUDENT USE IN STUDYING INDUSTRIAL TELEMETRY CONTROL SYSTEMS IN ELECTRICAL-ELECTRONIC PROGRAMS. IT WAS DEVELOPED BY AN INSTRUCTIONAL MATERIALS SPECIALIST AND ADVISERS AND TESTED BY STUDENT USE. THE MATERIAL IS DIVIDED INTO FUNDAMENTAL IDEAS AND LANGUAGE OF INDUSTRIAL TELEMETRY AND THE LOGIC OF THE…

  18. Power electronics for renewable energy systems, transportation and industrial applications

    CERN Document Server

    Malinowski, Mariusz; Al-Haddad, Kamal

    2014-01-01

    Power Electronics for Renewable Energy, Transportation, and Industrial Applications combines state-of-the-art global expertise to present the latest research on power electronics and its application in transportation, renewable energy, and different industrial applications. This timely book aims to facilitate the implementation of cutting-edge techniques to design problems offering innovative solutions to the growing power demands in small- and large-size industries. Application areas in the book range from smart homes and electric and plug-in hybrid electrical vehicles (PHEVs), to smart distribution and intelligence operation centers where significant energy efficiency improvements can be achieved through the appropriate use and design of power electronics and energy storage devices.

  19. Communication and Industrial Electronics. Trade and Industrial Education Trade Preparatory Training Guide.

    Science.gov (United States)

    Nebraska State Dept. of Education, Lincoln. Div. of Vocational Education.

    One of a series of curriculum guides prepared for the electricity/electronics occupations cluster, this guide identifies the essentials of the communication and industrial electronics trade as recommended by the successful electrical servicemen. An instructional program based upon the implementation of the guide is expected to prepare a student to…

  20. Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements.

    Science.gov (United States)

    Kang, Bo-Sik; Lee, Jang-Eun; Park, Hyun-Jin

    2014-05-15

    A commercial electronic tongue was used to discriminate Korean rice wines (makgeolli) brewed from nine cultivars of rice with different amino acid and fatty acid compositions. The E-tongue was applied to establish prediction models with sensory evaluation or LC-MS/MS by partial least squares regression (PLSR). All makgeollis were classified into three groups by principal components analysis, and the separation pattern was affected by rice qualities and yeast fermentation. Makgeolli taste changed from the complicated comprising sweetness, saltiness, and umami to the uncomplicated, such as bitterness and then, sourness, with a decrease of amino acids and fatty acids in the rice. The quantitative correlation between E-tongue and sensory scores or LC-MS/MS by PLSR demonstrated that E-tongue could well predict most of the sensory attributes with relatively acceptable r(2), except for bitterness, but could not predict most of the chemical compounds responsible for taste attributes, except for ribose, lactate, succinate, and tryptophan. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. Power electronics applied to industrial systems and transports

    CERN Document Server

    Patin, Nicolas

    2015-01-01

    This book provides a comprehensive overview of power electronic converters (DC / DC, DC / AC, AC / DC and AC / AC) conventionally used in industrial and transportation applications, specifically for the supply of electric machines with variable speed drop off window. From the perspective of design and sizing, this book presents the different functions encountered in a modular way for power electronics.Power Converters and Their Control details less traditional topics such as matrix converters and multilevel converters. This book also features a case study design of an industrial controller, wh

  2. Power electronics applied to industrial systems and transports

    CERN Document Server

    Patin, Nicolas

    2015-01-01

    If the operation of electronic components switching scheme to reduce congestion and losses (in power converters in general and switching power supplies in particular), it also generates electromagnetic type of pollution in its immediate environment. Power Electronics for Industry and Transport, Volume 4 is devoted to electromagnetic compatibility. It presents the sources of disturbance and the square wave signal, spectral modeling generic perturbation. Disturbances propagation mechanisms called ""lumped"" by couplings such as a common impedance, a parasitic capacitance or a mutual and ""dis

  3. Electronic Commerce Resource Centers. An Industry--University Partnership.

    Science.gov (United States)

    Gulledge, Thomas R.; Sommer, Rainer; Tarimcilar, M. Murat

    1999-01-01

    Electronic Commerce Resource Centers focus on transferring emerging technologies to small businesses through university/industry partnerships. Successful implementation hinges on a strategic operating plan, creation of measurable value for customers, investment in customer-targeted training, and measurement of performance outputs. (SK)

  4. Influence of Physics Concepts on Electronics/Electrical Industries in ...

    African Journals Online (AJOL)

    This study focused on the influence of physics concepts on electronics/electrical industries in Nigeria. A structured questionnaire was administered to 106 randomly selected respondents. Data were analyzed using frequencies, percentage, mean and standard deviations. Findings of the reveal that electromagnetism as a ...

  5. AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK

    Directory of Open Access Journals (Sweden)

    E. V. Lukyanchuk

    2016-08-01

    Full Text Available The wine industry is now successfully solved the problem for the implementation of automation receiving points of grapes, crushing and pressing departments installation continuous fermentation work, blend tanks, production lines ordinary Madeira continuously working plants for ethyl alcohol installations champagne wine in continuous flow, etc. With the development of automation of technological progress productivity winemaking process develops in the following areas: organization of complex avtomatization sites grape processing with bulk transportation of the latter; improving the quality and durability of wines by the processing of a wide applying wine cold and heat, as well as technical and microbiological control most powerful automation equipment; the introduction of automated production processes of continuous technical champagne, sherry wine and cognac alcohol madery; the use of complex automation auxiliary production sites (boilers, air conditioners, refrigeration unitsand other.; complex avtomatization creation of enterprises, and sites manufactory bottling wines. In the wine industry developed more sophisticated schemes of automation and devices that enable the transition to integrated production automation, will create, are indicative automated enterprise serving for laboratories to study of the main problems of automation of production processes of winemaking.

  6. 2015 Applications in Electronics Pervading Industry, Environment and Society Conference

    CERN Document Server

    2017-01-01

    This book provides a thorough overview of cutting-edge research on electronics applications relevant to industry, the environment, and society at large. It covers a broad spectrum of application domains, from automotive to space and from health to security, while devoting special attention to the use of embedded devices and sensors for imaging, communication and control. The book is based on the 2015 ApplePies Conference, held in Rome, which brought together researchers and stakeholders to consider the most significant current trends in the field of applied electronics and to debate visions for the future. Areas addressed by the conference included information communication technology; biotechnology and biomedical imaging; space; secure, clean and efficient energy; the environment; and smart, green and integrated transport. As electronics technology continues to develop apace, constantly meeting previously unthinkable targets, further attention needs to be directed toward the electronics applications and the ...

  7. Applications in Electronics Pervading Industry, Environment and Society

    CERN Document Server

    2016-01-01

    This book provides a thorough overview of cutting-edge research on electronics applications relevant to industry, the environment, and society at large. A wide spectrum of application domains are covered, from automotive to space and from health to security, and special attention is devoted to the use of embedded devices and sensors for imaging, communication, and control. The book is based on the 2014 APPLEPIES Conference, held in Rome, which brought together researchers and stakeholders to consider the most significant current trends in the field of applied electronics and to debate visions for the future. Areas covered by the conference included information communication technology; biotechnology and biomedical imaging; space; secure, clean, and efficient energy; the environment; and smart, green, and integrated transport. As electronics technology continues to develop apace, constantly meeting previously unthinkable targets, further attention needs to be directed toward the electronics applications and th...

  8. Sales Growth Following the Quality Improvement of the Wine and Wine Products

    Directory of Open Access Journals (Sweden)

    Liudmila Antohi

    2014-08-01

    Full Text Available The increasing competition in any area of activity makes the level of quality as one of the effective tools that determine the worldwide competitiveness of products. Motivation of the activity of any enterprise, the quality of products is necessary to build and maintain a good reputation, becoming an important factor in gaining of new markets. The wine industry of Moldova Republic is at a crossroads. The interdiction of Moldavian wines import in Russia since 2013 was balanced by opening the European Union market for Moldavian wines, plus the steps taken by Moldova to join the EU. To withstand the challenges, the wine industry of Moldova has to pursue long-term recovery and development. For that, all area producers have to change their thinking and action manner, developing and implementing plans that rely on their own forces. Complex analysis underlying such plans has to consider bot the cultivation of the vine and the wine production. Thus, they have to pursue the use of all agricultural lands that are suitable for the cultivation of vines to produce wines with denomination of origin and wines with designation of origin (PSR wineswines produced in specified regions, increasing the share of these wines in total wine production. Also, the existing techniques of grape processing and winemaking, the efficient use of equipment and the insurance of proper hygiene of equipment have to be analysed to improve the quality of wine. It is imperative to implement appropriate quality systems in wine making enterprises. The application of these measures will ensure the enhancement of wine and other wine products quality, the improvement of inland wine production image and the export promotions.

  9. PROMOTION STRATEGIES IN WINE MARKETING

    Directory of Open Access Journals (Sweden)

    Ştefan MATEI

    2014-06-01

    Full Text Available Marketing has proven to be very useful instrument in the wine industry, in fostering comprehensive, cohesive and effective strategies which wineries require to effectively compete in today’s almost saturated wine market. But within wine marketing, the promotion strategy, from our point of view, is the most important component of the winery that can ensure the success in the market or can shorten the life cycle of the product. This being said, the aim of the paper is twofold. Firstly, to determine and analyze the steps that are required to create a promotion strategy in the wine industry, by comparing different approaches. Secondly, to identify the instruments of the promotional mix that helps a winery to implement its promotional strategy. Bearing that in mind, the paper starts with some theoretical aspects regarding the promotion strategy and ends by providing a brief overview of the main findings.

  10. Low energy electron beams for industrial and environmental applications

    CERN Document Server

    Skarda, Vlad

    2017-01-01

    EuCARD-2 Workshop, 8-9 December 2016, Warsaw, Poland. Organizers: Science and Technology Facilities Council, UK CERN - The European Organization for Nuclear Research, Switzerland, Institute of Nuclear Chemistry and Technology, Poland, Fraunhofer Institute for Electron Beam and Plasma Technology, Germany, Warsaw University of Technology, Poland. An article presents short information about EuCARD-2 Workshop “Low energy electron beams for industrial and environmental applications”, which was held in December 2016 in Warsaw. Objectives, main topics and expected output of meeting are described. List of organizers is included.

  11. Power electronics applied to industrial systems and transports

    CERN Document Server

    Patin, Nicolas

    2015-01-01

    Some power electronic converters are specifically designed to power equipment under a smoothed DC voltage. Therefore, the filtering part necessarily involves the use of auxiliary passive components (inductors and capacitors). This book deals with technical aspects such as classical separation between isolated and non-isolated power supplies, and soft switching through a special converter. It addresses the problem of regulating the output voltage of the switching power supplies in terms of modeling and obtaining transfer of SMPS functions.Power Electronics for Industry and Transport, Volume 3,

  12. Ranking green electronic supplier in auto industry using fuzzy Delphi

    Directory of Open Access Journals (Sweden)

    Soheil Sarmad Saeidi

    2014-11-01

    Full Text Available This paper presents a study to rank different green supplier involved in supplement of electronic parts in auto industry using fuzzy Delphi. The proposed study uses the fuzzy analytic hierarchy process for weighing criteria and VIKOR method to rank the suppliers. The results show that measures of corporate social responsibility, environmental management system, green procurement and green production are the most important criteria for green supplier selection. In addition, product quality, online tracking of orders, delivery time and quality of online information are the most important criteria for choosing a green electronic supplier.

  13. Electronic fraud (cyber fraud risk in the banking industry, Zimbabwe

    Directory of Open Access Journals (Sweden)

    Shewangu Dzomira

    2014-06-01

    Full Text Available The paper explores forms of electronic fraud which are being perpetrated in the banking industry and the challenges being faced in an attempt to combat the risk. The paper is based on a descriptive study which studied the cyber fraud phenomenon using content analysis. To obtain the data questionnaires and interviews were administered to the selected informants from 22 banks. Convenience and judgemental sampling techniques were used. It was found out that most of the cited types of electronic fraud are perpetrated across the banking industry. Challenges like lack of resources (detection tools and technologies, inadequate cyber-crime laws and lack of knowledge through education and awareness were noted. It is recommended that the issue of cyber security should be addressed involving all the stakeholders so that technological systems are safeguarded from cyber-attacks

  14. Continuous Improvement and its Barriers in Electrical and Electronic Industry

    OpenAIRE

    Ahmad Md Fauzi; Yan Toh Li; Wei Chan Shiau; Aizat Ahmad Ahmad Nur; Raja Mohd Rasi Raja Zuraidah; Abdul Rahman Nor Aida; Muhd Nor Nik Hisyamudin; Hassan Mohd Fahrul; Hashim Fatan Adibah

    2017-01-01

    Continuous improvement is one of the core strategies for manufacturing excellent and it is considered vital in today’s business environment. Continuous improvement is an important factor in TQM implementation. However, manufacturers in Electrical and Electronic Industry is facing variety of challenges such as, time constraint, quality issue, headcount issue, human issue and competition in domestic as well as the global market. This paper presents total quality management practices in Electric...

  15. Application of electronic nose and electronic tongue in the dairy industry

    Directory of Open Access Journals (Sweden)

    Milna Tudor Kalit

    2014-11-01

    Full Text Available Electronic nose (e-nose and electronic tongue (e-tongue instrumental systems were designed to crudely mimic human olfactory and taste sensory organs and are composed of an array of sensors. Complex data sets from electronic nose and electronic tongue signals combined with multivariate statistics represent rapid and efficient tools for classification, discrimination, recognition and identification of samples, as well as for the prediction of concentrations of different compounds. A wide variety of sensors can be employed into the design of these instrumental systems, especially that of electronic tongues, offering numerous practical applications. In this study, characteristics of sensors and possibilities of electronic nose and electronic tongue applications in the dairy industry were reviewed.

  16. Direction of CRT waste glass processing: electronics recycling industry communication.

    Science.gov (United States)

    Mueller, Julia R; Boehm, Michael W; Drummond, Charles

    2012-08-01

    Cathode Ray Tube, CRT, waste glass recycling has plagued glass manufacturers, electronics recyclers and electronics waste policy makers for decades because the total supply of waste glass exceeds demand, and the formulations of CRT glass are ill suited for most reuse options. The solutions are to separate the undesirable components (e.g. lead oxide) in the waste and create demand for new products. Achieving this is no simple feat, however, as there are many obstacles: limited knowledge of waste glass composition; limited automation in the recycling process; transportation of recycled material; and a weak and underdeveloped market. Thus one of the main goals of this paper is to advise electronic glass recyclers on how to best manage a diverse supply of glass waste and successfully market to end users. Further, this paper offers future directions for academic and industry research. To develop the recommendations offered here, a combination of approaches were used: (1) a thorough study of historic trends in CRT glass chemistry; (2) bulk glass collection and analysis of cullet from a large-scale glass recycler; (3) conversations with industry members and a review of potential applications; and (4) evaluation of the economic viability of specific uses for recycled CRT glass. If academia and industry can solve these problems (for example by creating a database of composition organized by manufacturer and glass source) then the reuse of CRT glass can be increased. Copyright © 2012 Elsevier Ltd. All rights reserved.

  17. Integrated virtual factory and logistics for electronics industry

    Science.gov (United States)

    Wang, Haibin; Mueller-Wittig, Wolfgang; Jegathese, Reginald; Song, Meehae; Quick, Jochen; Zhong, Yongmin

    2003-04-01

    Funded by the Singapore National Science and Technology Board (NSTB), CAMTech is collaborating with a Singaporean research institute and two industry partners with the objective to improve electronics assembly processes. The goal of this project is to visualize the behavior of an electronics assembly industry by simulating, visualizing the discrete events of the entire manufacturing processes and observing the flow of materials, size of buffers, and line balancing. The traditional scenario -- from the customer placing order for a product to delivery -- goes through various phases including manufacturing the product. Several major electronics manufacturing stages can be addressed: fabrication, assembly, testing, and packing. Each of these stages accounts for set up, process, failure, and wait time periods. A delay in one process will accumulate over to the future delays. To simulate the discrete events a general-purpose simulation system has been employed. For modeling and visualization CASUS (Computer Animation of Simulation Traces) system has been used developed by Fraunhofer Institute for Computer Graphics (Fraunhofer-IGD). This work focuses on the prototype interface between simulation trace file and CASUS animation scripts. The final system provides a 3-D visualization of electronics assembly processes based on event-oriented simulator data.

  18. Conceptual design of industrial free electron laser using superconducting accelerator

    Energy Technology Data Exchange (ETDEWEB)

    Saldin, E.L.; Schneidmiller, E.A.; Ulyanov, Yu.N. [Automatic Systems Corporation, Samara (Russian Federation)] [and others

    1995-12-31

    Paper presents conceptual design of free electron laser (FEL) complex for industrial applications. The FEL complex consists of three. FEL oscillators with the optical output spanning the infrared (IR) and ultraviolet (UV) wave-lengths ({lambda} = 0.3...20 {mu}m) and with the average output power 10 - 20 kW. The driving beam for the FELs is produced by a superconducting accelerator. The electron beam is transported to the FELs via three beam lines (125 MeV and 2 x 250 MeV). Peculiar feature of the proposed complex is a high efficiency of the. FEL oscillators, up to 20 %. This becomes possible due to the use of quasi-continuous electron beam and the use of the time-dependent undulator tapering.

  19. Wine tourism in the Canary Islands: An exploratory study

    Directory of Open Access Journals (Sweden)

    Duarte Alonso, Abel

    2008-04-01

    Full Text Available Wine tourism is experiencing significant development in both new and old European wine regions. In the case of the Canary Islands, wine has been produced and traded for centuries but little is known about the current state or potential for wine tourism on the islands, despite the fact that millions of tourists, including many potential wine tourists, visit the islands each year. In this exploratory study, the perspectives of winery owners and managers on wine tourism are examined via in-depth face-to-face interviews among 23 small winery operators to reveal that the scope for exploiting wine tourism on the islands has been recognized and that some wineries are either already involved in wine tourism, includ-ing as part of a wine trail, or plan to be more involved in the future. It was also discovered, that there were a number of issues that challenge the development of their wine and wine tourism industry, includ-ing competition from non-Canary Island wines and anti-drink-drive laws that are inhibit passers by to consume wine at the cellar door. Operators stressed the need to find a balance between mass tourism and the niche produce of wine. Moreover, the findings identify avenues for future research on wine tourism development in the Canary Islands.

  20. Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters.

    Science.gov (United States)

    Lee, Sae-Byuk; Choi, Won-Seok; Jo, Hyun-Jung; Yeo, Soo-Hwan; Park, Heui-Dong

    2016-12-01

    Wine yeast (Saccharomyces cerevisiae D8) and non-Saccharomyces wine yeasts (Hanseniaspora uvarum S6 and Issatchenkia orientalis KMBL5774) were studied using air-blast drying instead of the conventional drying methods (such as freeze and spray drying). Skim milk-a widely used protective agent-was used and in all strains, the highest viabilities following air-blast drying were obtained using 10% skim milk. Four excipients (wheat flour, nuruk, artichoke powder, and lactomil) were evaluated as protective agents for yeast strains during air-blast drying. Our results showed that 7 g lactomil was the best excipient in terms of drying time, powder form, and the survival rate of the yeast in the final product. Finally, 7 types of sugars were investigated to improve the survival rate of air-blast dried yeast cells: 10% trehalose, 10% sucrose, and 10% glucose had the highest survival rate of 97.54, 92.59, and 79.49% for S. cerevisiae D8, H. uvarum S6, and I. orientalis KMBL5774, respectively. After 3 months of storage, S. cerevisiae D8 and H. uvarum S6 demonstrated good survival rates (making them suitable for use as starters), whereas the survival rate of I. orientalis KMBL5774 decreased considerably compared to the other strains. Air-blast dried S. cerevisiae D8 and H. uvarum S6 showed metabolic activities similar to those of non-dried yeast cells, regardless of the storage period. Air-blast dried I. orientalis KMBL5774 showed a noticeable decrease in its ability to decompose malic acid after 3 months of storage at 4 °C.

  1. 5 MV 30 mA industrial electron processing system

    Science.gov (United States)

    Hoshi, Y.; Mizusawa, K.

    1991-05-01

    Industrial electron beam processing systems have been in use in various application fields such as: improving heat resistivity of wire insulation; controlling quality of automobile rubber tires and melt index characteristics of PE foams; and curing paintings or printing inks. Recently, there has come up a need for electron beam with an energy higher than 3 MV in order to disinfect salmonella in chicken meat, to kill bugs in fruits, and to sterilize medical disposables. To meet this need we developed a 5 MV 30 mA electron processing system with an X-ray conversion target. The machine was tested in NHV's plant in Kyoto at continuous operation of full voltage and full current. It proved to be very steady in operation with a high efficiency (as much as 72%). Also, the X-ray target was tested in a continuous run of 5 MV 30 mA (150 kW). It proved to be viable in industrial utilization. This paper introduces the process and the results of the development.

  2. Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

    Directory of Open Access Journals (Sweden)

    Alice Vilela

    2017-10-01

    Full Text Available Grape musts sometimes reveal excess acidity. An excessive amount of organic acids negatively affect wine yeasts and yeast fermentation, and the obtained wines are characterized by an inappropriate balance between sweetness, acidity or sourness, and flavor/aroma components. An appropriate acidity, pleasant to the palate is more difficult to achieve in wines that have high acidity due to an excess of malic acid, because the Saccharomyces species in general, cannot effectively degrade malic acid during alcoholic fermentation. One approach to solving this problem is biological deacidification by lactic acid bacteria or non-Saccharomyces yeasts, like Schizosaccharomyces pombe that show the ability to degrade L-malic acid. Excessive volatile acidity in wine is also a problem in the wine industry. The use of free or immobilized Saccharomyces cells has been studied to solve both these problems since these yeasts are wine yeasts that show a good balance between taste/flavor and aromatic compounds during alcoholic fermentation. The aim of this review is to give some insights into the use of Saccharomyces cerevisiae strains to perform biological demalication (malic acid degradation and deacetification (reduction of volatile acidity of wine in an attempt to better understand their biochemistry and enological features.

  3. Industrial plant for electron beam flue gas treatment

    International Nuclear Information System (INIS)

    Chmielewski, A.G.; Iller, E.; Tyminnski, B.; Zimek, Z; Ostapczuk, A.; Licki, J.

    2001-01-01

    The electron beam flue gas treatment technology was invented many years ago. Research on the process has been carried out in Japan, USA, Germany and Poland. However, the recent fidings, based on the experiments performed at pilot plant at Electric Power Station Kaweczyn, led to developments which made process mature just at the dawn of the XXI century. The process is being implemented in the full industrial scale at Electric Power Station Pomorzany (Dolna Odra EPS Group). Other developments are reported in Japan and after Nagoya's pilot plant experiments, an industrial plant has been built in China and another one is constructed in Japan. There are remarkable differences in technological and design solutions applied in all these installations. Developments achieved at EPS Kaweczyn pilot plant and INCT laboratory unit were the basis for the project realized at EPS Pomorzan

  4. Direction of CRT waste glass processing: Electronics recycling industry communication

    International Nuclear Information System (INIS)

    Mueller, Julia R.; Boehm, Michael W.; Drummond, Charles

    2012-01-01

    Highlights: ► Given a large flow rate of CRT glass ∼10% of the panel glass stream will be leaded. ► The supply of CRT waste glass exceeded demand in 2009. ► Recyclers should use UV-light to detect lead oxide during the separation process. ► Recycling market analysis techniques and results are given for CRT glass. ► Academic initiatives and the necessary expansion of novel product markets are discussed. - Abstract: Cathode Ray Tube, CRT, waste glass recycling has plagued glass manufacturers, electronics recyclers and electronics waste policy makers for decades because the total supply of waste glass exceeds demand, and the formulations of CRT glass are ill suited for most reuse options. The solutions are to separate the undesirable components (e.g. lead oxide) in the waste and create demand for new products. Achieving this is no simple feat, however, as there are many obstacles: limited knowledge of waste glass composition; limited automation in the recycling process; transportation of recycled material; and a weak and underdeveloped market. Thus one of the main goals of this paper is to advise electronic glass recyclers on how to best manage a diverse supply of glass waste and successfully market to end users. Further, this paper offers future directions for academic and industry research. To develop the recommendations offered here, a combination of approaches were used: (1) a thorough study of historic trends in CRT glass chemistry; (2) bulk glass collection and analysis of cullet from a large-scale glass recycler; (3) conversations with industry members and a review of potential applications; and (4) evaluation of the economic viability of specific uses for recycled CRT glass. If academia and industry can solve these problems (for example by creating a database of composition organized by manufacturer and glass source) then the reuse of CRT glass can be increased.

  5. THE FACTORS INFLUENCING CONSUMERS’ BEHAVIOUR ON WINE CONSUMPTION IN THE MOLDOVAN WINE MARKET

    Directory of Open Access Journals (Sweden)

    Silvius STANCIU

    2014-06-01

    Full Text Available With an area of over 148000 ha allotted to vine culture, the Republic of Moldova has a well-developed traditional wine industry, recognized on international markets. Although the largest part of wine-making products is designed for export, we must not neglect the domestic market, which assures the stability and constancy of consumption. The district Cahul, the region in which the research was carried out, represents one of the most important areas of production of red wines, sweet and semi-sweet wines. The study tried to highlight the main features of Moldavian consumer of table wines, factors of influence in the consumption and acquisition of wines, the degree of satisfaction regarding the products that exist on the market. The results of research can be useful to both producers and traders of local and import wines.

  6. WINE AND WINE TOURISM IN MACEDONIA

    Directory of Open Access Journals (Sweden)

    Cane Koteski

    2016-07-01

    Full Text Available Wine (Latin: vinum is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification. The science of wine is called oenology. In some other parts of the world, the word wine can be true of alcohol obtained from other types of fruit. These wines are referred to as fruit wines, or wear a name by which the fruit is used for obtaining them (for example apple wine. Wine tourism is a type of tourism that involves visiting wineries, tasting, consumption and purchase of wine, usually directly from the manufacturer. This type of tourism includes visits to wineries, vineyards and restaurants famous for special local wines, as well as organized wine tours, visits to wine festivals and other special events. Many wine regions around the world to promote this tourism because it affects very positively to the local economy. In these regions, viticulture and hospitality organizations have spent significant resources over the years for the promotion of wine tourism. Wine tourism in my country is respected, but strong growth.

  7. Economic impacts of wine tourism in Michigan

    Science.gov (United States)

    Mi-Kyung Kim; Seung Hyun Kim

    2003-01-01

    In Michigan, wine tourism is perceived as increasingly important concept because more and more tourists visit wineries and wine tasting rooms annually. However there have been few studies conducted concerning the economic impacts of wineries in Michigan even though the industry has been recognized as having significant economic impact potential. The primary purpose of...

  8. Laser applications in the electronics and optoelectronics industry in Japan

    Science.gov (United States)

    Washio, Kunihiko

    1999-07-01

    This paper explains current status and technological trends in laser materials processing applications in electronics and optoelectronics industry in Japan. Various laser equipment based on solid state lasers or gas lasers such as excimer lasers or CO2 lasers has been developed and applied in manufacturing electronic and optoelectronic devices to meet the strong demands for advanced device manufacturing technologies for high-performance, lightweight, low power-consumption portable digital electronic appliances, cellular mobile phones, personal computers, etc. Representative applications of solid-state lasers are, opaque and clear defects repairing of photomasks for LSIs and LCDs, trimming of thick-film chip resistors and low resistance metal resistors, laser cutting and drilling of thin films for high-pin count semiconductor CSP packages, laser patterning of thin-film amorphous silicon solar cells, and laser welding of electronic components such as hard-disk head suspensions, optical modules, miniature relays and lithium ion batteries. Compact and highly efficient diode- pumped and Q-switched solid-state lasers in second or third harmonic operation mode are now being increasingly incorporated in various laser equipment for fine material processing. Representative applications of excimer lasers are, sub-quarter micron design-rule LSI lithography and low- temperature annealing of poly-silicon TFT LCD.

  9. WINE AND WINE TOURISM IN MACEDONIA

    OpenAIRE

    Cane Koteski; Zlatko Jakovlev; Dragana Soltirovska

    2016-01-01

    Wine (Latin: vinum) is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification. The science of wine is called oenology. In some other parts of the world, the word wine can be true of alcohol obtained ...

  10. Trends for Electron Beam Accelerator Applications in Industry

    Science.gov (United States)

    Machi, Sueo

    2011-02-01

    Electron beam (EB) accelerators are major pieces of industrial equipment used for many commercial radiation processing applications. The industrial use of EB accelerators has a history of more than 50 years and is still growing in terms of both its economic scale and new applications. Major applications involve the modification of polymeric materials to create value-added products, such as heat-resistant wires, heat-shrinkable sheets, automobile tires, foamed plastics, battery separators and hydrogel wound dressing. The surface curing of coatings and printing inks is a growing application for low energy electron accelerators, resulting in an environmentally friendly and an energy-saving process. Recently there has been the acceptance of the use of EB accelerators in lieu of the radioactive isotope cobalt-60 as a source for sterilizing disposable medical products. Environmental protection by the use of EB accelerators is a new and important field of application. A commercial plant for the cleaning flue gases from a coal-burning power plant is in operation in Poland, employing high power EB accelerators. In Korea, a commercial plant uses EB to clean waste water from a dye factory.

  11. Talking About Wine

    Science.gov (United States)

    Lehrer, Adrienne

    1975-01-01

    A structural analysis of the wine vocabulary used by wine experts is given. Experiments involving typical wine drinkers show that there is little consensus in how the words are applied to wine. Communication tasks show that the sender and receiver of messages about wine perform little better than chance. (Author/RM)

  12. Current and future industrial application of electron accelerators in Thailand

    Energy Technology Data Exchange (ETDEWEB)

    Siri-Upathum, Chyagrit [Chulalongkorn Univ., Faculty of Engineering, Bangkok (Thailand)

    2003-02-01

    Industrial applications of electron accelerators in Thailand, first introduced in 1997 for radiation sterilized products such as doctor gown, pampas, feminine napkin etc followed by installation of accelerators, one with energies at 20 MV and the other at 5 MV to produce new value added products like gem stones, topaz, tourmaline and zircon. The machines operate in pulse mode and is also used for irradiation services for food and sterilized products treatment. The need for low and medium energy accelerators in radiation technology is stressed. They are to be used for crosslinking of electrical wire and cable, heat shrinkable materials, low protein concentrated rubber latex, rubber wood furniture and parts, and silk protein degradation. The role of governmental organizations like Nuclear Research Institute (OAEP) and universities in stimulating the utilization of radiation processing in Thailand is strengthened. (S. Ohno)

  13. Quality assurance and reliability in the Japanese electronics industry

    Science.gov (United States)

    Pecht, Michael; Boulton, William R.

    1995-02-01

    Quality and reliability are two attributes required for all Japanese products, although the JTEC panel found these attributes to be secondary to customer cost requirements. While our Japanese hosts gave presentations on the challenges of technology, cost, and miniaturization, quality and reliability were infrequently the focus of our discussions. Quality and reliability were assumed to be sufficient to meet customer needs. Fujitsu's slogan, 'quality built-in, with cost and performance as prime consideration,' illustrates this point. Sony's definition of a next-generation product is 'one that is going to be half the size and half the price at the same performance of the existing one'. Quality and reliability are so integral to Japan's electronics industry that they need no new emphasis.

  14. Current and future industrial application of electron accelerators in Thailand

    International Nuclear Information System (INIS)

    Siri-Upathum, Chyagrit

    2003-01-01

    Industrial applications of electron accelerators in Thailand, first introduced in 1997 for radiation sterilized products such as doctor gown, pampas, feminine napkin etc followed by installation of accelerators, one with energies at 20 MV and the other at 5 MV to produce new value added products like gem stones, topaz, tourmaline and zircon. The machines operate in pulse mode and is also used for irradiation services for food and sterilized products treatment. The need for low and medium energy accelerators in radiation technology is stressed. They are to be used for crosslinking of electrical wire and cable, heat shrinkable materials, low protein concentrated rubber latex, rubber wood furniture and parts, and silk protein degradation. The role of governmental organizations like Nuclear Research Institute (OAEP) and universities in stimulating the utilization of radiation processing in Thailand is strengthened. (S. Ohno)

  15. Behaviour of Millenial wine consumers in southern Serbia

    Directory of Open Access Journals (Sweden)

    Radovanović Vladimir

    2017-01-01

    Full Text Available Consumer behaviour when purchasing wine is the result of a complementary operation of the large number of different factors, which may include economic, geographic, social, psychological, and other. Discovering consumer preferences for wine and their buying behavior would allow the application of an appropriate marketing strategy to increase the sales of wine. Special attention was given to one of the most promising new demographic segments that likes to buy – Millennial generation. The main purpose of this research is to find out if the wine attributes of the Millennials are different from other generations in southern Serbia. Results of this research are shown that when choosing wine, the quality of wine has the biggest impact on consumers, rather than others wine attributes. The paper also asserts that, the wine industry should particularly focus on marketing to Millennial age group, as this segment has a high willingness to experiment.

  16. A cointegration analysis of wine stock indexes

    Directory of Open Access Journals (Sweden)

    Sabina Introvigne

    2017-12-01

    Full Text Available This paper analyzes price patterns and long-run relationships for both fine wine and non-fine wine, with the aim to highlight price dynamics and co-movements between series, and to exploit potential diversification benefits. Data are from Liv-Ex 100 Fine Wine for fine wine, the Mediobanca Global Wine Industry Share Price for normal wine, and the MSCI World Index as a proxy of the overall stock market. Engle-Granger and Johansen tests were used to detect whether and to what extent the series co-move in the long run and which one of the variables contributes proactively to such an equilibrium by reacting to disequilibria from the long-run path. The estimates highlight that i the two wine indexes have a higher Sharpe ratio compared to the general stock market index, revealing wine stocks as a profitable investment per se, and ii the absence of cointegration among the three series and the existence of possible diversification benefits. In fact, in the long-run price do not move together and, therefore, investors may be better off by including wine stocks into investment portfolios and take advantage of diversification

  17. Construction of Industrial Electron Beam Plant for Wastewater Treatment

    International Nuclear Information System (INIS)

    Han, B.; Kim, J.; Kim, Y.; Kim, S.; Lee, M.; Choi, J.; Ahn, S.; Makarov, I.E.; Ponomarev, A.V.

    2004-01-01

    A pilot plant for treating 1,000 m3/day of dyeing wastewater with e-beam has been constructed and operated since 1998 in Daegu, Korea together with the biological treatment facility. The wastewater from various stages of the existing purification process has been treated with electron beam in this plant, and it gave rise to elaborate the optimal technology of the electron beam treatment of wastewater with increased reliability at instant changes in the composition of wastewater. Installation of the e-beam pilot plant resulted in decolorizing and destructive oxidation of organic impurities in wastewater, appreciable to reduction of chemical reagent consumption, in reduction of the treatment time, and in increase in flow rate limit of existing facilities by 30-40%. Industrial plant for treating 10,000 m3/day, based upon the pilot experimental result, is under construction and will be finished by 2005. This project is supported by the International Atomic Energy Agency (IAEA) and Korean Government

  18. Radiation doses inside industrial irradiation installation with linear electron accelerator

    International Nuclear Information System (INIS)

    Lima, Alexandre R.; Pelegrineli, Samuel Q.; Alo, Gabriel F.; Silva, Francisco C.A. Da

    2015-01-01

    Aceletron Industrial Irradiation Company is the unique installation in South America to provide industrial irradiation service using two linear electron accelerators of 18 kW and 10 MeV energy. The electron beam technology allows using electrons to irradiate many goods and materials, such as hospital and medical equipment, cosmetics, herbal products, polymers, peat, gemstones and food. Aceletron Company uses a concrete bunker with 3.66 m of thickness to provide the necessary occupational and environmental radiation protection of X-rays produced. The bunker is divided in main four areas: irradiation room, maze, tower and pit. Inside the irradiation room the x-rays radiation rates are measured in two ways: direct beam and 90 deg C. The rates produced in the conveyor system using 10 MeV energy are 500 Gy/min/mA and 15 Gy/min/mA, respectively. For a 1.8 mA current, the rates produced are 900 Gy/min and 27 Gy/min, respectively. Outside the bunker the radiation rate is at background level, but in the tower door and modulation room the radiation rate is 10 μSv/h. In 2014, during a routine operation, an effective dose of 30.90 mSv was recorded in a monthly individual dosimeter. After the investigation, it was concluded that the dose was only in the dosimeter because it felt inside the irradiation room. As Aceletron Company follows the principles of safety culture, it was decided to perform the radiation isodose curves, inside the four areas of the installation, to know exactly the hotspots positions, exposure times and radiation doses. Five hotspots were chosen taking into account worker's routes and possible operational places. The first experiment was done using a package with three TLD and OSLD dosimeters to obtain better statistical results. The first results for the five hotspots near the accelerator machine showed that the radiation dose rates were between 26 Gy/h and 31 Gy/h. The final measurements were performed using a package with one TLD and one OSLD

  19. Radiation doses inside industrial irradiation installation with linear electron accelerator

    Energy Technology Data Exchange (ETDEWEB)

    Lima, Alexandre R., E-mail: alexandre.lima@cnen.gov.br [Comissao Nacional de Energia Nuclear (CNEN), Rio de Janeiro, RJ (Brazil); Pelegrineli, Samuel Q.; Alo, Gabriel F., E-mail: samuelfisica@yahoo.com.br, E-mail: gabriel.alo@aceletron.com.br [Aceletron Irradiacao Industrial, Aceletrica Comercio e Representacoes Ltda, Rio de Janeiro, RJ (Brazil); Silva, Francisco C.A. Da, E-mail: dasilva@ird.gov.br [Instituto de Radioprotecao e Dosimetria (IRD/CNEN-RJ), Rio de Janeiro, RJ (Brazil)

    2015-07-01

    Aceletron Industrial Irradiation Company is the unique installation in South America to provide industrial irradiation service using two linear electron accelerators of 18 kW and 10 MeV energy. The electron beam technology allows using electrons to irradiate many goods and materials, such as hospital and medical equipment, cosmetics, herbal products, polymers, peat, gemstones and food. Aceletron Company uses a concrete bunker with 3.66 m of thickness to provide the necessary occupational and environmental radiation protection of X-rays produced. The bunker is divided in main four areas: irradiation room, maze, tower and pit. Inside the irradiation room the x-rays radiation rates are measured in two ways: direct beam and 90 deg C. The rates produced in the conveyor system using 10 MeV energy are 500 Gy/min/mA and 15 Gy/min/mA, respectively. For a 1.8 mA current, the rates produced are 900 Gy/min and 27 Gy/min, respectively. Outside the bunker the radiation rate is at background level, but in the tower door and modulation room the radiation rate is 10 μSv/h. In 2014, during a routine operation, an effective dose of 30.90 mSv was recorded in a monthly individual dosimeter. After the investigation, it was concluded that the dose was only in the dosimeter because it felt inside the irradiation room. As Aceletron Company follows the principles of safety culture, it was decided to perform the radiation isodose curves, inside the four areas of the installation, to know exactly the hotspots positions, exposure times and radiation doses. Five hotspots were chosen taking into account worker's routes and possible operational places. The first experiment was done using a package with three TLD and OSLD dosimeters to obtain better statistical results. The first results for the five hotspots near the accelerator machine showed that the radiation dose rates were between 26 Gy/h and 31 Gy/h. The final measurements were performed using a package with one TLD and one OSLD

  20. Electron beam accelerator at BARC-BRIT complex - electron beam processing of materials and industrial utilization

    International Nuclear Information System (INIS)

    Khader, S.A.; Patkari, R.K.; Sharma, K.S.S.

    2013-01-01

    During the last decade, the 2MeV/20kW electron beam (EB) accelerator located at BARC-BRIT complex, Vashi has been successfully utilised for non-thermal applications to develop speciality products useful for the industry. Polymer materials are exposed to high energy electrons to induce crosslinking and degradation reactions in a number of industrial products without the use of external chemicals and additives. Various EB crosslinked products viz. PE O-rings, automotive components, automobile tyres, electrical insulations, etc have been found to be much superior in quality compared to those produced conventionally. A process has been developed to enhance colours in the polished diamonds and gem stones using EB irradiation at the facility which has attracted much attention in the Indian diamond industry as a value-addition process. Recycling of polymer waste processed under EB to produce microfine PTFE powder, to reuse in automobile industry etc. has shown good potential for the industrial use. The process feasibility both in terms of economics and technology have been amply demonstrated on a technological scale by installing special conveyors at our facility for irradiating various industrial products. Around 100 km cable insulations, 1.5 million PE O-rings and more than 40000 carats of polished diamonds have been processed in our facility over a period of time on commercial scale. Encouraged with the results, Indian private entrepreneurs have set up dedicated EB machines in some of the most significant industries producing wire and cables, electrical gadgets based on polymer composites, automobile tyres and diamonds. The products are unique in properties and are in some cases, became import substitutes. The industry is now fully geared up to adapt the technology by realising the advantages viz ease in adaptability, convenient, safe and environmental-friendly nature. Encouraged by the process demonstrations, while five EB accelerators were setup and are in operation

  1. Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production

    Directory of Open Access Journals (Sweden)

    Saltman Y

    2015-11-01

    Full Text Available Yaelle Saltman, Trent E Johnson, Kerry L Wilkinson, Susan EP Bastian Department of Wine and Food, School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, Adelaide, SA, Australia. Abstract: Additives are routinely used in food and wine production to enhance product quality and/or prevent spoilage. Compared with other industries, the wine industry is only permitted to use a limited number of additives. Whereas flavor additives are often used to intensify the aroma and flavor of foods and beverages, the addition of flavorings to wine contravenes the legal definition of wine. Given the current legislation, it is perhaps not surprising that the potential use of food additives in wine production has not been explored. This study therefore investigated Australian wine consumers' acceptance of and attitudes toward the use of additives in food and wine production. Consumers (n=1,031 were segmented based on their self-reported wine knowledge (ie, subjective knowledge. Using these ratings, low (n=271, medium (n=528, and high (n=232 knowledge segments were identified. Consumers considered natural flavorings and colors, and additives associated with health benefits (eg, vitamins, minerals, and omega 3 fatty acids, to be acceptable food additives, irrespective of their level of wine knowledge. In contrast, the use of winemaking additives, even commonly used and legally permitted additives such as tartaric acid, preservatives, oak chips, and tannins, were considered far less acceptable, particularly, by less knowledgeable consumers. Surprisingly, natural flavorings were considered more acceptable than currently used winemaking additives. Consumers were therefore asked to identify the flavors they would most prefer in white and red wines. Fruit flavors featured prominently in consumer responses, eg, lemon and apple for white wines and blackcurrant and raspberry for red wines, but vanilla and/or chocolate, ie, attributes typically

  2. Wine biotechnology in South Africa: towards a systems approach to wine science.

    Science.gov (United States)

    Moore, John P; Divol, Benoit; Young, Philip R; Nieuwoudt, Hélène H; Ramburan, Viresh; du Toit, Maret; Bauer, Florian F; Vivier, Melané A

    2008-11-01

    The wine industry in South Africa is over three centuries old and over the last decade has reemerged as a significant competitor in world wine markets. The Institute for Wine Biotechnology (IWBT) was established in partnership with the Department of Viticulture and Oenology at Stellenbosch University to foster basic fundamental research in the wine sciences leading to applications in the broader wine and grapevine industries. This review focuses on the different research programmes of the Institute (grapevine, yeast and bacteria biotechnology programmes, and chemical-analytical research), commercialisation activities (SunBio) and new initiatives to integrate the various research disciplines. An important focus of future research is the Wine Science Research Niche Area programme, which connects the different research thrusts of the IWBT and of several research partners in viticulture, oenology, food science and chemistry. This 'Functional Wine-omics' programme uses a systems biology approach to wine-related organisms. The data generated within the programme will be integrated with other data sets from viticulture, oenology, analytical chemistry and the sensory sciences through chemometrics and other statistical tools. The aim of the programme is to model aspects of the wine making process, from the vineyard to the finished product.

  3. Micro-electronics and employment in the Japanese automobile industry.

    OpenAIRE

    Watanabe, S

    1984-01-01

    ILO pub-WEP pub. Working paper on the employment effects of microelectronics technological change and industrial robots in the motor vehicle industry in Japan - examines industrial processes, labour productivity, job requirements of automobile workers, effects on the subcontracting system and small scale industry, diffusion patterns and prospects, etc. Bibliography, references and statistical tables.

  4. Application of electron beams irradiation in science and industry

    International Nuclear Information System (INIS)

    Hilmy, N.; Razzak, M.T.; Chosdu, R.; Soebianto, Y.S.

    1996-01-01

    The research and development of radiation technology in Indonesia is mainly conducted at the Center for Application of Isotopes and Radiation of the National Atomic Energy Agency (CAIR-BATAN). During the past 10 years, the center has gained a great progress in the development of gamma irradiation techniques for industrial processing, food preservation, health care products sterilization, and waste treatment. A low energy (300 keV, 50 mA) electron beam accelerator has been installed in cooperation with IAEA/UNDP as a training and demonstration facility for wood surface coating. In spite of the advantages of radiation curing, this technique is still unacceptable in the industries due to the uneconomical reasons and inferiority of the products. The research and development using this facility is also considered expensive, due to the high cost of the liquid nitrogen consumed by the accelerator. The medium energy (2 MeV, 10 mA) accelerator has been installed recently. This is a multipurpose irradiator provided with a belt conveyer, but also designed for wire and cable irradiation. The main technical parameters have been measured under different operating conditions during its commissioning, and the nominal dose measurement has been performed using alanine polyethylene, ethanol-chlorobenzene solution, and FWT-60 film dosimeters. Research and development of polymer cross-linking and shrinkable tubes have become the concern of the accelerator application. The radiation curable polyethylene compound for the cable insulation has been formulated with a characteristic of high voltage and heat resistant. Dosimetry of spices with 0.3-0.6 g/cm 3 density and health care products of 0.2-0.3 g/cm 3 density have been carried out for the promising food preservation and radiation sterilization, energy beam on micro-organism, and surface modification of some synthetic and natural polymers are also carried out. (J.P.N.)

  5. Port-Wine Stains

    Science.gov (United States)

    ... Safe Videos for Educators Search English Español Port-Wine Stains KidsHealth / For Parents / Port-Wine Stains What's ... Manchas de vino de oporto What Are Port-Wine Stains? A port-wine stain is a type ...

  6. Industrial assessment of radiofrequency and microwave radiations: case study at electronic manufacturing industries in Penang

    International Nuclear Information System (INIS)

    Mohd Zaid Abdullah

    1996-01-01

    In electronic manufacturing industry, the applications of an equipment emitting radiofrequency radiation (RFR) are numerous and Increasing. It is known that exposure to RFR at sufficiently high intensity and duration can produce a variety of adverse health effects. This paper presents some results from an extensive studies in the RFR field measurements at frequency range from 100 MHz to 1 GHz. All measurements were performed inside factories located at the Penang Free Trade Zone. In this case, the factories chosen are those that manufacture the electronic components whereby the applications of RFR equipment are likely to be intensive compared to other type of industries. The measurement system used in this study are the portable spectrum-analyzer, the passive log-periodic antenna and a desktop computer for data analysis. Results from this study have indicated that the RFR exposure levels in most factories are in the range of 7.7 x 10 sup -4 - 4.31 x 10 sup -3 Wm sup -2 and 0.01 - 0. 741 Vm sup -1 for power density and electric strength measurement respectively. These ranges are at least 100 times lower compared to the RFR protection guidelines proposed by the American National Standard Institute (ANSI). However, the exposure levels inside the factory are consistently 10 sup -3 - 10 sup -4 higher than the levels caused by natural sources and is about 10 sup 2 - 10 sup 6 higher than the levels measured at a distance of 30 m from a low-power output mobile phone transmitter. In the case of the health effect assessment, no sufficient evidence has been found to indicate the potential consequences resulting from excessive RFR exposure. Nonetheless, many factories surveyed are unaware of the existence of the international guidelines and codes on the safe use of radiofrequency energy even though, some measures are being taken to protect their employees against RFR

  7. Electron beam agrobionanotechnologies for agriculture and food industry enabled by electron accelerators

    Science.gov (United States)

    Pavlov, Y. S.; Revina, A. A.; Souvorova, O. V.; Voropaeva, N. L.; Chekmar, D. V.; Abkhalimov, E. V.; Zavyalov, M. A.; Filippovich, V. P.

    2017-12-01

    Electron beam (EB) radiation technologies have been employed to increase efficiency of biologically active nanochips developed for agricultural plants seed pre-treatment with purpose of enhancing crop yield and productivity. Iron-containing nanoparticles (NPs), synthesized in reverse micelles following known radiation-chemical technique, have served as a multifunctional biologically active and phytosanitary substance of the chips. Porous chip carriers activation has been performed by EB ionization (doze 20kGy) of the active carbons (AC) prepared from agricultural waste and by-products: Jerusalem artichoke (Helianthus tuberosus) straw, rape (Brassica napus L. ssp. oleifera Metzg) straw, camelina (Camelina sativa (L.) Crantz) straw, wheat (Triticum aestivum) straw. Three methods, UV-VIS spectrophotometry, Electron Paramagnetic Resonance (EPR) spectroscopy, cyclic voltammetry (CV) have been used for process control and characterization of radiation-activated and NPs-modified ACs. The results show a notable effect of ACs activation by electron beam radiation, evidenced by FeNPs-adsorption capacity increase. Studies of the impact of Fe NPs-containing nanochip technology on enhancement of seeds germination rate and seedlings vigour suggest that reported electron beam radiation treatment techniques of the ACs from selected agricultural residues may be advantageous for industrial application.

  8. Optimal Remanufacturing Certification Contracts in the Electrical and Electronic Industry

    Directory of Open Access Journals (Sweden)

    Huihui Liu

    2017-03-01

    Full Text Available While remanufacturing is highly encouraged worldwide, some original equipment manufacturers (OEMs in the electrical and electronics industry are still not willing to embrace remanufacturing, for fear of expensive investment or the cannibalization of existing products. Meanwhile, third-party remanufacturers’ (TPRs remanufactured products are developing quickly. Due to quality reasons, consumers usually have a higher preference for OEM-certified remanufactured products than uncertified ones. As such, remanufacturing certification has become a strategy that OEMs can use to benefit from product remanufacturing. Our paper focuses on the remanufacturing certification contract between an OEM and a TPR. Once certified, the TPR makes payments to the OEM. These payment terms will affect their enthusiasm for participating in remanufacturing certification. By establishing game models among an OEM, a certified TPR, and an uncertified TPR, our paper explores three certification contracts, namely, the lump-sum payment, profit-sharing payment, and piece-rate payment. We identify the conditions for the OEM and certified TPR to reach a win-win outcome. Our results show that when TPRs have a high profit margin and there is no significant difference in consumers’ preferences between certified and non-certified remanufacturing channels, the profit-sharing payment contract yields the highest profit; otherwise, the piece-rate payment contract is best for the OEM.

  9. Market structure, industrial organisation and technological development: the case of the Japanese electronics-based nc-machine tool industry.

    OpenAIRE

    Watanabe, S

    1983-01-01

    ILO pub-WEP pub. Working paper on the impact of market structure and business organization on technological change in the automatic control machine tool industry in Japan - based on a 1982 sample survey of 40 industrial enterprises, discusses research and development trends, demand, production, subcontracting, competition, etc.; investigates the impact of electronics Innovation on small scale industry, the international division of labour and on developing countries. Bibliography and graphs.

  10. Between wine consumption and wine tourism: Consumer and spatial behavior of Israeli wine tourists

    OpenAIRE

    Shor, Noa; Mansfeld, Yoel

    2010-01-01

    The development of wine tourism worldwide has been accompanied by academic research on wine tourism and wine tourists. Wine tourists and wine enthusiasts have been found to share many socio-demographic similarities. It has been found that people visiting wineries consume wine on a regular basis, have an average to high level of knowledge about wine, and visit wineries and wine-producing regions a few times a year. Their involvement with wine is apparent both from their daily consumption and f...

  11. Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces cerevisiae Wine Yeast and Saccharomyces mikatae

    Science.gov (United States)

    Bellon, Jennifer R.; Schmid, Frank; Capone, Dimitra L.; Dunn, Barbara L.; Chambers, Paul J.

    2013-01-01

    Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment. PMID:23614011

  12. Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae.

    Directory of Open Access Journals (Sweden)

    Jennifer R Bellon

    Full Text Available Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade, has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment.

  13. Raman spectroscopy of white wines.

    Science.gov (United States)

    Martin, Coralie; Bruneel, Jean-Luc; Guyon, François; Médina, Bernard; Jourdes, Michael; Teissedre, Pierre-Louis; Guillaume, François

    2015-08-15

    The feasibility of exploiting Raman scattering to analyze white wines has been investigated using 3 different wavelengths of the incoming laser radiation in the near-UV (325 nm), visible (532 nm) and near infrared (785 nm). To help in the interpretation of the Raman spectra, the absorption properties in the UV-visible range of two wine samples as well as their laser induced fluorescence have also been investigated. Thanks to the strong intensity enhancement of the Raman scattered light due to electronic resonance with 325 nm laser excitation, hydroxycinnamic acids may be detected and analyzed selectively. Fructose and glucose may also be easily detected below ca. 1000 cm(-1). This feasibility study demonstrates the potential of the Raman spectroscopic technique for the analysis of white wines. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. Constitutive expression of the DUR1,2 gene in an industrial yeast strain to minimize ethyl carbamate production during Chinese rice wine fermentation.

    Science.gov (United States)

    Wu, Dianhui; Li, Xiaomin; Lu, Jian; Chen, Jian; Zhang, Liang; Xie, Guangfa

    2016-01-01

    Urea and ethanol are the main precursors of ethyl carbamate (EC) in Chinese rice wine. During fermentation, urea is generated from arginine by arginase in Saccharomyces cerevisiae, and subsequently cleaved by urea amidolyase or directly transported out of the cell into the fermentation liquor, where it reacts with ethanol to form EC. To reduce the amount of EC in Chinese rice wine, we metabolically engineered two yeast strains, N85(DUR1,2) and N85(DUR1,2)-c, from the wild-type Chinese rice wine yeast strain N85. Both new strains were capable of constitutively expressing DUR1,2 (encodes urea amidolyase) and thus enhancing urea degradation. The use of N85(DUR1,2) and N85(DUR1,2)-c reduced the concentration of EC in Chinese rice wine fermented on a small-scale by 49.1% and 55.3%, respectively, relative to fermentation with the parental strain. All of the engineered strains showed good genetic stability and minimized the production of urea during fermentation, with no exogenous genes introduced during genetic manipulation, and were therefore suitable for commercialization to increase the safety of Chinese rice wine. © FEMS 2015. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  15. A Study on the Training Mode of Electronic Application-Oriented Undergraduate with Industry Needs

    Science.gov (United States)

    Wang, Zhonghua; Cheng, Lifang; Wang, Hao

    2017-01-01

    Electronic industry is an economic pillar in China. Due to the Moore's Law, the industry requires continuous development and innovation. In order to achieve these goals, the cultivation of electronic application-oriented undergraduate is essential. However, at current, the innovative educational concepts and teaching methods are lagging behind so…

  16. Industrial application of electron sources with plasma emitters

    CERN Document Server

    Belyuk, S I; Rempe, N G

    2001-01-01

    Paper contains a description, operation, design and parameters of electron sources with plasma emitters. One presents examples of application of these sources as part of automated electron-beam welding lines. Paper describes application of such sources for electron-beam deposition of composite powders. Electron-beam deposition is used to rebuild worn out part and to increase strength of new parts of machines and tools. Paper presents some examples of rebuilding part and the advantages gained in this case

  17. Lipid composition of lees from Sherry wine.

    Science.gov (United States)

    Gómez, Maria Ester; Igartuburu, José M; Pando, Enrique; Luis, Francisco Rodríguez; Mourente, Gabriel

    2004-07-28

    In this paper, we describe the study and characterization of the lipids from lees of Sherry wine, one of the main byproducts from the wine-making industry in the Jerez/Xeres/Sherry denomination of the origin zone in Jerez de la Frontera, Spain. The lipid content, extractability, classification, fatty acid composition, and its main chemical characteristics have been determined in order to evaluate their potential use as a food or food additive. Copyright 2004 American Chemical Society

  18. The Impact of Electronic Commerce on the Publishing Industry: Towards a Business Value Complementarity Framework of Electronic Publishing.

    Science.gov (United States)

    Scupola, Ada

    1999-01-01

    Discussion of the publishing industry and its use of information and communication technologies focuses on the way in which electronic-commerce technologies are changing and could change the publishing processes, and develops a business complementarity model of electronic publishing to maximize profitability and improve the competitive position.…

  19. Comparative studies of utilization of industrial electron accelerators and adsorption with activated carbon for industrial effluent treatment

    International Nuclear Information System (INIS)

    Sampa, Maria Helena de O.; Rela, Paulo R.; Duarte, Celina Lopes; Las Casas, Alexandre; Mori, Manoel Nunes; Omi, Nelson M.

    2005-01-01

    A technical and economical feasibility study was performed comparing the use electron beam and activated charcoal for treatment of industrial wastewater. In this study was used synthetic solutions, prepared in laboratory with organic compounds standards, where the composition was focused on the critical organic contaminants usually presented in wastewater from petrochemical industry. For the sample irradiation was used an industrial electron beam from Radiation Dynamics Inc. 1.5 MeV - 37.5 kW setup in IPEN. The doses ranged from 5 kGy to 100 kGy. A common granulated activated charcoal in a fixed-bed absorber glass column was used to study the pollutants absorption performance. The results show that if the adequate irradiation dose was delivered to the organic pollutant, it is possible to conclude for the studied compounds that the Electron Beam Process is, in aspect of organic removal efficiency, similar to the activated carbon process. (author)

  20. Red wines good, white wines bad?

    International Nuclear Information System (INIS)

    Van Velden, D.P.; Mansvelt, E.P.G.; Troup, G.J.

    2002-01-01

    Full text: In 1994, free radicals were discovered in red wines, but only in whites exposed to skins and seeds, and/or oak. The radicals are on the phenolics, and therefore a measure of phenolic content. In 1995, Fuhrman, Levy and Aviram published a study showing antioxidant effects of red wine in the standard Israeli diet, but pro-oxidant effects of the white wine used. No phenolic analysis was done, but low or no phenolics were suspected. Letters to the winery used by Aviram proved fruitless. In 2001, Aviram admits that to see a significant antioxidant effect from white wine, he must make his own, giving it skin and seed contact, and adding alcohol to the fermenting stage, to leach out more tannin from the seeds. This would be unsaleable as a table wine, but not as a 'fortified' or 'dessert' wine. A completely independent study by van Velden in South Africa, with phenol analysis of wines, shows pro- oxidant behaviour of white wines low or lacking in phenolic content. This will be summarised. A Japanese study of the antioxidant properties of some wines shows none for wines low or lacking in catechin content. In the 1950's, two similar but independent studies on different laboratory animals showed no ill effects from 10% alcohol red wine in their diet, but serious effects from 10% pure alcohol - water mix. Conclusion. Drinking only of white wines lacking in phenols, either due to 'fining', or to deliberate avoidance in making, at the recommended 'moderate' drinking level, may be deleterious to cardiovascular health, because of their pro-oxidant action, now established

  1. Industrial application of electron beams for grafting and vulcanization

    International Nuclear Information System (INIS)

    Keizo Makuuchi

    1994-01-01

    The topics discussed are radiation graft polymerization; industrial application of radiation grafting - ion exchange membrane for a battery separator, ammonia adsorbent, non-flammable PE (polyethylene) foam; R and D on radiation grafting, radiation vulcanization of natural rubber

  2. Wine production in Denmark

    DEFF Research Database (Denmark)

    Bentzen, Jan Børsen; Smith, Valdemar

    By the end of the former century there were less than 10 commercial vintners producing wine in Denmark. There was widespread acceptance of the view that commercial production of wine in the most northern parts of Europe was impossible. However, the number of commercial wine growers in Denmark grew...... to more than 60 at the end of year 2009 and the Association of Danish Winegrowers now counts more than 1400 members. Denmark can no longer be seen as a non-wine producing country! Formally, the transformation of Denmark to a wine producing country took place in year 2000 when Denmark was accepted...... as a commercial wine producing nation within the European Union. Based on a remarkably detailed micro data set this paper first gives a description of wine production in Denmark and thereafter we address the question whether vineyard characteristics are important for the quality of the wine and/or whether...

  3. Wine tourism product clubs as a way to increase wine added value: the case of Spain

    Directory of Open Access Journals (Sweden)

    Francisco José Del Campo Gomis

    2010-06-01

    Full Text Available Francisco José Del Campo Gomis, David López Lluch, José Miguel Sales Civera, Asunción M Agulló Torres, Margarita Brugarolas, Mollá-Bauzá, África Martínez Poveda, Fermín Camacho de los Ríos, Antonio Miguel Nogués PedregalDepartament of Agrienvironmental Economics, Universidad Miguel Hernández, Campus Universitario de Orihuela-Desamparados, Orihuela (Alicante, SpainAbstract: The objective of this paper is to analyze how the wine tourism product clubs work in Spain and their importance for Spanish wine tourism. A tourism product club is a product development partnership established and led by the tourism industry stakeholders including small- and/or medium-sized companies. The group pools its resources to develop new marketready products or to increase the value of existing ones. Lodging companies, tour operators, administrators of tourism facilities, tourist associations, government, other companies of the sector and, even, nontourist companies can participate as members of a tourism product club. Following this model, wine tourism can contribute to create a wine tourism product club. In Spain the international promotion of tourist products is carried out through the Turespaña website. The wine tourism product club, The Wine Routes of Spain, is one of the wine tourism product clubs developed by the Spanish government. It is an ambitious project that began in 2001. Nevertheless, other Spanish regions have created more wine tourism product clubs in order to develop their own wine tourism industry such as “Divinum vitae – Where the pleasues are born” created in Castilla–La Mancha in 2006.Keywords: wine, tourism, product club, Spain

  4. Analytical techniques for wine analysis: An African perspective; a review

    International Nuclear Information System (INIS)

    Villiers, André de; Alberts, Phillipus; Tredoux, Andreas G.J.; Nieuwoudt, Hélène H.

    2012-01-01

    Highlights: ► Analytical techniques developed for grape and wine analysis in Africa are reviewed. ► The utility of infrared spectroscopic methods is demonstrated. ► An overview of separation of wine constituents by GC, HPLC, CE is presented. ► Novel LC and GC sample preparation methods for LC and GC are presented. ► Emerging methods for grape and wine analysis in Africa are discussed. - Abstract: Analytical chemistry is playing an ever-increasingly important role in the global wine industry. Chemical analysis of wine is essential in ensuring product safety and conformity to regulatory laws governing the international market, as well as understanding the fundamental aspects of grape and wine production to improve manufacturing processes. Within this field, advanced instrumental analysis methods have been exploited more extensively in recent years. Important advances in instrumental analytical techniques have also found application in the wine industry. This review aims to highlight the most important developments in the field of instrumental wine and grape analysis in the African context. The focus of this overview is specifically on the application of advanced instrumental techniques, including spectroscopic and chromatographic methods. Recent developments in wine and grape analysis and their application in the African context are highlighted, and future trends are discussed in terms of their potential contribution to the industry.

  5. Analytical techniques for wine analysis: An African perspective; a review

    Energy Technology Data Exchange (ETDEWEB)

    Villiers, Andre de, E-mail: ajdevill@sun.ac.za [Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch (South Africa); Alberts, Phillipus [Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch (South Africa); Tredoux, Andreas G.J.; Nieuwoudt, Helene H. [Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch (South Africa)

    2012-06-12

    Highlights: Black-Right-Pointing-Pointer Analytical techniques developed for grape and wine analysis in Africa are reviewed. Black-Right-Pointing-Pointer The utility of infrared spectroscopic methods is demonstrated. Black-Right-Pointing-Pointer An overview of separation of wine constituents by GC, HPLC, CE is presented. Black-Right-Pointing-Pointer Novel LC and GC sample preparation methods for LC and GC are presented. Black-Right-Pointing-Pointer Emerging methods for grape and wine analysis in Africa are discussed. - Abstract: Analytical chemistry is playing an ever-increasingly important role in the global wine industry. Chemical analysis of wine is essential in ensuring product safety and conformity to regulatory laws governing the international market, as well as understanding the fundamental aspects of grape and wine production to improve manufacturing processes. Within this field, advanced instrumental analysis methods have been exploited more extensively in recent years. Important advances in instrumental analytical techniques have also found application in the wine industry. This review aims to highlight the most important developments in the field of instrumental wine and grape analysis in the African context. The focus of this overview is specifically on the application of advanced instrumental techniques, including spectroscopic and chromatographic methods. Recent developments in wine and grape analysis and their application in the African context are highlighted, and future trends are discussed in terms of their potential contribution to the industry.

  6. Fatality in a wine vat.

    Science.gov (United States)

    La Harpe, Romano; Shiferaw, Kebede; Mangin, Patrice; Burkhardt, Sandra

    2013-06-01

    Intoxication with carbon dioxide (CO2), a nonexplosive, colorless, and odorless gas does not cause any clinical symptoms or signs, with the occasional exception of sudation. Carbon dioxide is principally used in the food industry (70% of CO2 production), in particular to preserve foods and to carbonate beverages. Most fatalities resulting from CO2 intoxication are accidental and occur either in closed spaces or when dry ice is used in the food industry. In this case report, a 42-year-old male winemaker engineer was found dead, his head inside a wine vat that had been filled with grapes on the previous day and supplemented with dry ice to improve the taste of wine.

  7. Application of electron beam to industrial wastewater treatment

    International Nuclear Information System (INIS)

    Han, B.; Kim, D.K.; Boo, J.Y.; Kim, J.K.; Kim, Y.; Chung, W.; Choi, J.S.; Kang, H.J.; Pikaev, A.K.

    2001-01-01

    Global withdrawals of water to satisfy human demands have grown dramatically in this century. Between 1900 and 1995, water consumption increased by over six times, more than double the rate of population growth. This rapid growth in water demand is due to the increasing reliance on irrigation to achieve food security, the growth of industrial uses, and the increasing use per capita for domestic purposes. Given the seriousness of the situation and future risk of crises, there is an urgent need to develop the water efficient technologies including economical treatment methods of wastewater and polluted water. In the Central Research Institute of Samsung Heavy Industries (SHI), many industrial wastewater including leachate from landfill area, wastewater from papermill, dyeing complex, petrochemical processes, etc. are under investigation with EB irradiation. For the study of treating dyeing wastewater combined with conventional facilities, an EB pilot plant for treating 1,000m 3 /day of wastewater from 60,000m 3 /day of total dyeing wastewater has been constructed and operated in Taegu Dyeing Industrial Complex. A commercial plant for re-circulation of wastewater from Papermill Company is also designed for S-paper Co. in Cheongwon City, and after the successful installation, up to 80% of wastewater could be re-used in paper producing process. (author)

  8. WINE TOURISM IN WESTERN MOLDOVA - TO A FUTURE ALSACE?

    Directory of Open Access Journals (Sweden)

    Mihaela MANEA

    2015-06-01

    Full Text Available Wine tourism has emerge as a form of redinamization, recovery of wine products. It was necessary such a tourism form for the wine-growing regions to assert in this tourist industry through landscapes as well as the products offered. Countries like France, Italy and Spain are already among the most definitive statement in this area, being basically those that outline the so-called Old World of the wine tourism domain. This is due to a long history of viticulture, terroir, winemaking method and cultural heritage. Romania is also on the wine countries list being part of the top ten countries according to the hierarchy made by OIV. Wine tourism started to come also in Romania, increasingly more wineries adopting wine recovery forms through tourism. It is adopting foreign models of wine tourism but keeping the local specific. Thus Moldova, the largest wine region began to adapt some wine tourism development models and this article will demonstrate whether this model is beneficial for Moldova.

  9. Power electronics applied to industrial systems and transports

    CERN Document Server

    Patin, Nicolas

    2015-01-01

    Power electronics is based on the switching operating mode of semiconductor components. On this basis, the concepts of type (voltage or current) and reversibility of interconnected sources make it possible to apply a methodology for the synthesis of various types of converters. This book also focuses on the importance of packaging by reviewing the electrical representation of components’ thermal models and the currently available electronics’ cooling technologies. Modeling is discussed, as well as different technological aspects used in the engineering design of an electronic power converter, useful for obtaining satisfactory performance and reliability.

  10. Industrial applications or electron beams; Aplicaciones industriales de la irradiacion como servicio

    Energy Technology Data Exchange (ETDEWEB)

    Martin, J. I.

    2001-07-01

    Industrial use of electron beams began in the 1950's with the crosslinking of polyethylene film and wire insulation. Today the number of electron beam Processing Systems installed for industrial applications throughout the world has grown to more than six hundred stations in over 35 countries. Total installed power is now approaching 40 megawatts (over 8 million tons of products per year). Electron beam is now utilized by many major industries including plastics, automotive, rubber goods, wire and cable, electrical insulation, semiconductor, medical, packaging, or pollution control. The principal effect of high-energy electrons is to produce ions in the materials treated, resulting in the liberation of orbital electrons. As a result, the original molecule is modified and the ree radicals combine to form new molecules with new chemical reactions or dis organisation od the DNA chains of living organisms (insects, fungus, microorganisms, etc.). (Author) 8 refs.

  11. ELECTRICAL AND ELECTRONIC INDUSTRIAL CONTROL. BASIC ELECTRICITY, UNIT 2, ASSIGNMENTS.

    Science.gov (United States)

    SUTTON, MACK C.

    THIS GUIDE IS FOR INDIVIDUAL STUDENT USE IN STUDYING BASIC ELECTRICAL FUNDAMENTALS IN ELECTRICAL-ELECTRONIC PROGRAMS. IT WAS DEVELOPED BY AN INSTRUCTIONAL MATERIALS SPECIALIST AND ADVISERS. THE COURSE OBJECTIVE IS TO DEVELOP AN UNDERSTANDING OF DIRECT CURRENT FUNDAMENTALS. EACH OF THE 15 ASSIGNMENT SHEETS PROVIDES THE LESSON SUBJECT, PURPOSE,…

  12. Terahertz radiation source using a high-power industrial electron ...

    Indian Academy of Sciences (India)

    2017-03-27

    Mar 27, 2017 ... 2Accelerator and Beam Physics Laboratory, Raja Ramanna Centre for Advanced Technology, ... electron beam-based sources, e.g., backward wave ..... THz wave [3,22]. The phase-sensitive imaging appli- cations require highly spatial or transverse coherent radiation [5,28,42]. THz undulator radiation in ...

  13. Electron beam processing in food industry - technology and costs

    International Nuclear Information System (INIS)

    Gallien, Cl.L.; Ferradini, C.; Paquin, J.; Sadat, T.

    1985-01-01

    After nearly 40 years of research and thousands of positive experimentations, the fact that ionising radiations could be used for food preservation has been taken into account by the joint Expert Committee of the UN agencies, FAO, WHO and IAEA, who recommended this type of treatment in 1981 allowing doses up to 10 kGy. The market for irradiated food is actually small, but it could develop rapidly. National authorities who establish the regulations are becoming very active: so, in 1984, the US FDA has issued a proposed rule to regulate the commercial applications of food irradiation. It is timely to propose a MODEL that should really convince administration, food industry executives and consumers organizations that food irradiation is more than academic speculation: an industrial processing and an economical imperative. To this aim, we have defined an integrated model assembling (a) a sample product; (b) the optimal treatment conditions for this product, including a reliable dosimetry control system; and (c) a most efficient and competitive treatment unit that can suit a wide range of industrial needs. (author)

  14. Evaluating Electronic Customer Relationship Management Performance: Case Studies from Persian Automotive and Computer Industry

    OpenAIRE

    Safari, Narges; Safari, Fariba; Olesen, Karin; Shahmehr, Fatemeh

    2016-01-01

    This research paper investigates the influence of industry on electronic customer relationship management (e-CRM) performance. A case study approach with two cases was applied to evaluate the influence of e-CRM on customer behavioral and attitudinal loyalty along with customer pyramid. The cases covered two industries consisting of computer and automotive industries. For investigating customer behavioral loyalty and customer pyramid companies database were computed while for examining custome...

  15. Relationship between wine scores and visible-near-infrared spectra of Australian red wines.

    Science.gov (United States)

    Cozzolino, D; Cowey, G; Lattey, K A; Godden, P; Cynkar, W U; Dambergs, R G; Janik, L; Gishen, M

    2008-06-01

    Sensory analysis of wine involves the measurement, interpretation and understanding of human responses to the properties perceived by the senses such as sight, smell and taste. The sensory evaluation of wine is often carried out by wine judges, winemakers and technical staff, and allows characterization of the quality of the wine. However, this method is lengthy, expensive, and its results depend on panel training and the specific vocabulary used by the panel. A robust, rapid, unbiased and inexpensive method to assist in quality assessment purposes will therefore be beneficial for the modern wine industry. This study aims to investigate the relationship between sensory analysis, visible (VIS) and near-infrared (NIR) spectroscopy to assess sensory properties of commercial Australian wine varieties. For the purposes of this study 118 red wine samples (Cabernet Sauvignon, Shiraz, Pinot Noir, Tempranillo, Nebbiolo and blends) graded by a panel of experienced tasters and scored according to the Australian wine show system were scanned in transmission in the VIS and NIR range (400-2,500 nm). Partial least squares regression models were developed between the overall score given by the judges and the combined VIS-NIR spectra, using full cross validation (leave-one-out method). The results showed that NIR spectroscopy was able to predict wine quality scores in red wine samples (R = 0.61 and standard error of prediction of 0.81). The practical implication of this study is that instrumental methods such as VIS-NIR spectroscopy can be used to complement sensory analysis and can facilitate the task at early stages of product development, making high-throughput screening of novel products feasible or maintaining the consistency of the product.

  16. Wine tourism in Italy

    Directory of Open Access Journals (Sweden)

    Cinelli Colombini D

    2015-04-01

    Full Text Available Donatella Cinelli Colombini Orcia Doc Wine Consortium, Rocca d’Orcia , Italy Abstract: This text includes the history of wine tourism in Italy since 1993, when the first edition of the event “Cantine Aperte” (Open Cellars, Wine Day, took place. The movement grew from the initial 25 wineries to the 21,000 that participate today in opening their doors to the public, while visitors grew in numbers from a couple of hundred, 20 years ago, to the current 4 to 6 million. Wine tourists can be divided into four main groups: wine tourists by chance, classic wine tourists, talent scouts, and lovers of luxury. Each group is examined according to its consumption, its conduct, and its expectations. Wine tourism in Italy boasts around 170 territorial networks: “Strade del Vino” (wine routes regulated by law. After an initial pioneer phase during which preexisting wineries adapted to the growing number of tourists, modern-day wineries were created with bespoke areas for the welcoming of visitors. Wineries in Italy can be classified into the following main types: “functional wineries” that concentrate on productive efficiency; “cathedrals” – renovated historic buildings or modern “starchitecture” designs in which esthetics play an important role; wineries with a “strong identity” linked to the owner or wine producer with the special imprint of his or her personal wine making passion. Other features of Italian wine territories such as food and wellness centers not to speak of the ever present cultural heritage also play a part in attracting wine tourists. Lastly, an evaluation is made of business and communication aspects with a specific reference to the use of the web. Keywords: wine tourism, Italian wineries, winery tours, wine roads of Italy

  17. Wine market in the United States and in the California

    Directory of Open Access Journals (Sweden)

    Helena Chládková

    2005-01-01

    Full Text Available The paper describes wine market in the United States and in the California. The paper is focused on characteristic of winegrowing, wine-production, wine-consumption and wine export too. Export of California wine is growing and wine is exported to the EU for the first. We can expect to grow of interest of our consumers too. California wine will compete in high quality and low prices. California is the fourth largest wine producer in the world after France, Italy and Spain. It accounted for $ 643 million in wine exports in 2003 from $ 537 million in 1998. Wine grapes were grown in 46 of California’s 58 counties, covering 529000 acres in 2003. California produced 444 million gallons of wine in 1998 it is 90 percent of all U.S. wine production, making California the leading wine producing state in America. The California wine industry has an annual impact of $ 45.4 billion on the state’s economy. An important California employer, the wine industry provides 207550 full-time equivalent jobs in wineries, vineyards or other affiliated businesses throughout the state. There are at least 1294 bricks and mortar commercial wineries in California. But the wine consumption is very low in California.Because California together with South Africa and another countries that so-called New World are important producers with growing export, is very necessary to analyse these markets because they are great competitors for Czech producers. These problems solved in another foreigner markets Černíková, Žufan (2004, Duda (2004, Hrabalová (2004, Kudová (2005, Lišková (2004, Tomšík, Chládková (2005.The paper is a part of solution of the grant focused on analysis and formulation of further development of winegrowing and wine-production in the Czech Republic provided by the Ministry of Agriculture (No. QF 3276, and it is also a part of solution of the research plan of the Faculty of Business and Economics, MUAF in Brno (No. MSM 6215648904.

  18. The changing industry structure of software development for consumer electronics and its consequences for software architectures

    NARCIS (Netherlands)

    Hartmann, Herman; Trew, Tim; Bosch, Jan

    During the last decade the structure of the consumer electronics industry has been changing profoundly. Current consumer electronics products are built using components from a large variety of specialized firms, whereas previously each product was developed by a single, vertically integrated

  19. Distribution alternatives for a small wine-producer

    Directory of Open Access Journals (Sweden)

    Radka Šperková

    2010-01-01

    Full Text Available Distribution can be defined as a way of goods from producer to consumer. In wine production industry there exist several distribution channels, through which wine is distributed to the final consumer. Aim of this paper is to identify and compare advantages and disadvantages of particular distribution channels for wine sales related to a small wine-producer.Distribution of wine to the final consumer is done through dealers represented by retail chains, specialized wine-shops, hotels, and restaurants. In a smaller scale it is done through internet sales, own outlets and wine auctions. According to the research of Focus agency, Marketing & Social Research, done in 2009, customers buy wine mostly in retail chains and decide on sort and quality of wine directly at the moment of purchase. Selection is based except wine quality also on the shape of the bottle, etiquette, and also cork (consumers explicitly prefer cork, and the screw top rather discourages. Certain part of customers – specifically those, who are more acquainted with wine – buy wine in special wine-shops. The research shows a decrease of direct wine-sales.When using services of independent trade organizations, producers have to control the intensity of commercial activities and knowledge of technical characteristics of products. Small wine producers, though, do not have to use this distribution channel, and can focus only on direct sales. For some small wine producers, specifically those operating in the areas with an extended possibility for wine-tourism, this channel can be more suitable and effective than using retail chains. This way of distribution does not require extensive start-up investments, it is directly dependent on producers own effort, and can be done as a supplementary activity to the main source of income.Regardless the particular choice of a distribution channel by a small wine producer it is necessary to be judged not only from the viewpoint of its advantages and

  20. Design and construction of the first Iranian powerful industrial electron accelerator

    Directory of Open Access Journals (Sweden)

    AM Poursaleh

    2015-09-01

    Full Text Available In This paper we will introduce the process of design and manufacturing an electron accelerator with 10MeV energy and 100kW power as the first Iranian powerful industrial electron accelerator. This accelerator designed based on modeling of one of the most powerful industrial accelerator called Rhodotron. But the design of the accelerator in a way that can be localize by relying on domestic industries. So although it looks like a Rhodotron accelerator structure but has some different in design and manufacture of components, the results are satisfactory

  1. Terahertz radiation source using a high-power industrial electron linear accelerator

    Science.gov (United States)

    Kalkal, Yashvir; Kumar, Vinit

    2017-04-01

    High-power (˜ 100 kW) industrial electron linear accelerators (linacs) are used for irradiations, e.g., for pasteurization of food products, disinfection of medical waste, etc. We propose that high-power electron beam from such an industrial linac can first pass through an undulator to generate useful terahertz (THz) radiation, and the spent electron beam coming out of the undulator can still be used for the intended industrial applications. This will enhance the utilization of a high-power industrial linac. We have performed calculation of spontaneous emission in the undulator to show that for typical parameters, continuous terahertz radiation having power of the order of μW can be produced, which may be useful for many scientific applications such as multispectral imaging of biological samples, chemical samples etc.

  2. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine or wine products not... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.215 Wine or wine products not for beverage use. (a) General. Wine, or wine products made from wine...

  3. Compositional changes in industrial hemp biomass (Cannabis sativa L.) induced by electron beam irradiation Pretreatment

    International Nuclear Information System (INIS)

    Sung, Yong Joo; Shin, Soo-Jeong

    2011-01-01

    The effects of electron beam irradiation on chemical decomposition of industrial hemp biomass were evaluated at doses of 150, 300, and 450 kGy. The quantity of decomposed components was indirectly estimated by measuring changes in alkaline extraction. The more severe degradation of structural components induced by higher irradiation doses resulted in larger amounts of alkaline extract. Carbohydrate compositional analysis using 1 H-NMR spectroscopy was applied to quantitatively investigate changes in the polysaccharides of the industrial hemp. The xylose peak intensity in the NMR spectra decreased with increasing electron irradiation dose, indicating that xylan was more sensitive to electron beam irradiation than cellulose. -- Highlights: → The more severe degradation of structural components induced by higher irradiation. → Carbohydrate analysis was applied to quantitatively investigate changes in the industrial hemp. → Xylan was more sensitive to electron beam irradiation than cellulose.

  4. WINE MARKETS IN CENTRAL EUROPE

    Directory of Open Access Journals (Sweden)

    Š BOJNEC

    2007-04-01

    Full Text Available This paper analyses the tendencies of grapes growing, wine trading and wine price competitiveness in Central European region. Croatia is net exporter of wines, Hungary is net exporter of grapes and wines, and Austria, Slovakia, and Slovenia are net importers of grapes and wines. Reductions in vineyards and increase in yields are found for Austria, Hungary, and Slovakia. More stable developments in vineyards, but decline in yields, are found for Croatia and Slovenia. Grape production increases in Austria, remains stable in Croatia, explores annual oscillations in Hungary, and declines in Slovakia and Slovenia. Export-to-import wine prices deteriorate for Austria and Hungary with most recent stabilization and price similarity, which hold also for Slovakia. Slovenian export-to-import wine prices are unstable, while Croatia experiences a bit higher export than import wine prices. Wine marketing, wine brand image of quality, and wine tourism are seen as tools to improve competitiveness in the wine sector.

  5. An overview of the biodynamic wine sector

    Directory of Open Access Journals (Sweden)

    Castellini A

    2017-02-01

    Full Text Available Alessandra Castellini,1 Christine Mauracher,2 Stefania Troiano3 1Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, 2Department of Management, University Ca’ Foscari of Venice, Venice, 3Department of Economics and Statistics, University of Udine, Udine, Italy Abstract: The wine industry is currently shifting toward more sustainable production practices. Due to the growing globalized wine market and the increasing environmental impacts, producers have begun to pay more attention to organic and biodynamic products. Using a systematic literature review, this review aims to investigate the biodynamic production system in the viticulture and winemaking process. In particular, the review examines, 1 the biodynamic practice and its main characteristics including the certification system; 2 the biodynamic market characteristics and the recent trends, the production costs and the marketing strategies adopted by wineries; 3 the demand attributes and wine consumers’ perception on sustainable practices and “green products” such as biodynamic products; and 4 the association between the biodynamic wine chain and the environment. The review highlights the research progress in this field and reflects on the potentiality and needs of the biodynamic viticulture and wine sector. The literature clearly indicates the lack of knowledge regarding, mainly, the biodynamic farming concept and the label. Moreover, while it is clear that consumers are willing to spend more for an organic wine than for a conventional one, there are no data about the willingness to pay for biodynamic wines. Finally, the review concludes with implications and suggestions for further research. Keywords: biodynamic, viticulture, wine, environment, market analysis, consumer

  6. Electron microscopy and plastic deformation of industrial austenitic stainless steels

    International Nuclear Information System (INIS)

    Thomas, Barry

    1976-01-01

    The different mechanisms of plastic deformation observed in austenitic stainless steels are described and the role of transmission electron microscopy in the elucidation of the mechanisms is presented. At temperatures below 0,5Tm, different variants of dislocation glide are competitive: slip of perfect and partial dislocations, mechanical twinning and strain-induced phase transformations. The predominance of one or other of these mechanisms can be rationalized in terms of the temperature and composition dependence of the stacking fault energy and the thermodynamic stability of the austenite. At temperatures above 0,5Tm dislocation climb and diffusion of point defects become increasingly important and at these temperatures recovery, recrystallization and precipitation can also occur during deformation [fr

  7. Criterion for the selection of a system of treatment of residues and their application to the wine of the alcoholic industry

    International Nuclear Information System (INIS)

    Caicedo M, Luis Alfonso; Fonseca, Jose Joaquin; Rodriguez, Gerardo

    1996-01-01

    The selection of a system of residues treatment should follow the criterion of the process denominated BATEA (better available and feasible technical and economical process). Because their application is difficult for not having objective parameters of evaluation, a method is presented that classifies the evaluation criterions in general and specific. For the quantification of these aspects factors like FQO are used, FCI, FTR, FD and the factor of applicability of the treatment (FAT). The method applied to the wine; allows concluding that it is the evaporation the best treatment system for this process, while other systems are not developed or it increases the recompensing rate

  8. A role for anthocyanin in determining wine tannin concentration in Shiraz.

    Science.gov (United States)

    Kilmister, Rachel L; Mazza, Marica; Baker, Nardia K; Faulkner, Peta; Downey, Mark O

    2014-01-01

    Four wines were made to investigate the effect of different anthocyanin and tannin fruit concentrations on wine phenolics and colour. Wines that were made from fruit with high anthocyanin concentration had high tannin concentrations regardless of the concentration of tannin in fruit, while wines made from fruit with low anthocyanin also had low tannin concentration. It was found that fruit anthocyanin concentration correlated with wine tannin concentration, wine colour and polymeric pigment formation. Anthocyanin concentration might be a key component for increasing tannin solubility and extraction into wine and the formation of polymeric pigments. Industry implications include managing tannin and anthocyanin fruit concentration for targeting tannin extraction and polymeric pigment formation in wine. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

  9. Electron beam technology as a new industrial processing tool in Malaysia

    International Nuclear Information System (INIS)

    Zaman, K.

    1996-01-01

    Electron beam cross-linked products such as heat resistant automobile and home appliance wires, heat shrinkable tubes, sleeves, end caps for power and electronic industries, plastic packaging and semiconductors are commercially available in Malaysia and most of them are imported products. However, recently there are three newly established in-house industrial electron beam accelerators, in operation in Malaysia for cross-linking of home appliance wires and plastic packaging. Another electron beam accelerator of 3.0 MV, 90 kW is stationed in MINT which is used for research as well as for irradiation services. Research on electron beam cross-linking of natural polymer is one of the main subjects of interest. (author)

  10. Trends in wine microbiology.

    Science.gov (United States)

    Ramón, D

    1997-12-01

    During the last few years many winemakers have started to use pure Saccharomyces cerevisiae strains, frequently isolated from their own geographical regions, to produce wines of more reproductable quality. This microbiological simplification has opened the way for the genetic modification of wine yeast strains. This review concerns the application of molecular techniques in oenology, not only from the point of view of the construction of recombinant strains but also for the study of the population dynamics of wine fermentations.

  11. Electronic Noses for Composites Surface Contamination Detection in Aerospace Industry.

    Science.gov (United States)

    Vito, Saverio De; Miglietta, Maria Lucia; Massera, Ettore; Fattoruso, Grazia; Formisano, Fabrizio; Polichetti, Tiziana; Salvato, Maria; Alfano, Brigida; Esposito, Elena; Francia, Girolamo Di

    2017-04-02

    The full exploitation of Composite Fiber Reinforced Polymers (CFRP) in so-called green aircrafts design is still limited by the lack of adequate quality assurance procedures for checking the adhesive bonding assembly, especially in load-critical primary structures. In this respect, contamination of the CFRP panel surface is of significant concern since it may severely affect the bonding and the mechanical properties of the joint. During the last years, the authors have developed and tested an electronic nose as a non-destructive tool for pre-bonding surface inspection for contaminants detection, identification and quantification. Several sensors and sampling architectures have been screened in view of the high Technology Readiness Level (TRL) scenarios requirements. Ad-hoc pattern recognition systems have also been devised to ensure a fast and reliable assessment of the contamination status, by combining real time classifiers and the implementation of a suitable rejection option. Results show that e-noses could be used as first line low cost Non Destructive Test (NDT) tool in aerospace CFRP assembly and maintenance scenarios.

  12. Drying/encapsulation of red wine to produce ingredients for healthy foods

    Directory of Open Access Journals (Sweden)

    Izmari Jasel Alvarez Gaona

    2018-03-01

    Full Text Available Epidemiological evidence indicates that moderate consumption of red wine reduces the incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components. However, many people for ethnic, social or religious reasons do not consume wine. Drying/encapsulation of red wine in the presence of adequate carbohydrates leads to water and more than 99% of alcohol removal; a glassy amorphous microstructure is obtained in which the wine’s phenolic compounds are entrapped. The resulting product is a free flowing powder which could be used for the polyphenol enrichment of healthy foods and/or drink powders, as well as in the pharmaceutical industry. The wine industry may take advantage of the dried/encapsulated red wine using as a raw material red wines which have little commercial value for different reasons; i.e. poor quality due to raw material, unfavourable climatic conditions, or wines that suffered some alteration during the wine making process. Dry encapsulated wine may be a new alternative to red wines that cannot be sold as such for different reasons, and open new opportunities to diversify wine products.

  13. Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue

    Energy Technology Data Exchange (ETDEWEB)

    Buratti, S., E-mail: susanna.buratti@unimi.it [Department of Food Science and Technology, Universita degli Studi di Milano, Via Celoria 2, 20133 Milano (Italy); Ballabio, D. [Department of Environmental Sciences, University of Milano-Bicocca, Piazza della Scienza 1, 20126 Milano (Italy); Giovanelli, G. [Department of Food Science and Technology, Universita degli Studi di Milano, Via Celoria 2, 20133 Milano (Italy); Dominguez, C.M. Zuluanga [Instituto de Ciencia y Tecnologia de Alimentos, Universidad Nacional de Colombia, Ciudad Universitaria, Bogota (Colombia); Moles, A.; Benedetti, S.; Sinelli, N. [Department of Food Science and Technology, Universita degli Studi di Milano, Via Celoria 2, 20133 Milano (Italy)

    2011-07-04

    Graphical abstract: Application of non destructive methods for the monitoring of red wine fermentation in correlation with the evolution of chemical parameters. Highlights: > We monitored time-related changes in red wine fermentation process. > NIR and MIR spectroscopies, electronic nose and tongue were applied. > Data were kinetically modelled to identify critical points during fermentation. > NIR, MIR electronic nose and tongue were able to follow the fermentation process. > The models agreed with the evolution of chemical parameters. - Abstract: Effective fermentation monitoring is a growing need due to the rapid pace of change in the wine industry, which calls for fast methods providing real time information in order to assure the quality of the final product. The objective of this work is to investigate the potential of non-destructive techniques associated with chemometric data analysis, to monitor time-related changes that occur during red wine fermentation. Eight micro-fermentation trials conducted in the Valtellina region (Northern Italy) during the 2009 vintage, were monitored by a FT-NIR and a FT-IR spectrometer and by an electronic nose and tongue. The spectroscopic technique was used to investigate molecular changes, while electronic nose and electronic tongue evaluated the evolution of the aroma and taste profile during the must-wine fermentation. Must-wine samples were also analysed by traditional chemical methods in order to determine sugars (glucose and fructose) consumption and alcohol (ethanol and glycerol) production. Principal Component Analysis was applied to spectral, electronic nose and electronic tongue data, as an exploratory tool, to uncover molecular, aroma and taste modifications during the fermentation process. Furthermore, the chemical data and the PC1 scores from spectral, electronic nose and electronic tongue data were modelled as a function of time to identify critical points during fermentation. The results showed that NIR and MIR

  14. Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue

    International Nuclear Information System (INIS)

    Buratti, S.; Ballabio, D.; Giovanelli, G.; Dominguez, C.M. Zuluanga; Moles, A.; Benedetti, S.; Sinelli, N.

    2011-01-01

    Graphical abstract: Application of non destructive methods for the monitoring of red wine fermentation in correlation with the evolution of chemical parameters. Highlights: → We monitored time-related changes in red wine fermentation process. → NIR and MIR spectroscopies, electronic nose and tongue were applied. → Data were kinetically modelled to identify critical points during fermentation. → NIR, MIR electronic nose and tongue were able to follow the fermentation process. → The models agreed with the evolution of chemical parameters. - Abstract: Effective fermentation monitoring is a growing need due to the rapid pace of change in the wine industry, which calls for fast methods providing real time information in order to assure the quality of the final product. The objective of this work is to investigate the potential of non-destructive techniques associated with chemometric data analysis, to monitor time-related changes that occur during red wine fermentation. Eight micro-fermentation trials conducted in the Valtellina region (Northern Italy) during the 2009 vintage, were monitored by a FT-NIR and a FT-IR spectrometer and by an electronic nose and tongue. The spectroscopic technique was used to investigate molecular changes, while electronic nose and electronic tongue evaluated the evolution of the aroma and taste profile during the must-wine fermentation. Must-wine samples were also analysed by traditional chemical methods in order to determine sugars (glucose and fructose) consumption and alcohol (ethanol and glycerol) production. Principal Component Analysis was applied to spectral, electronic nose and electronic tongue data, as an exploratory tool, to uncover molecular, aroma and taste modifications during the fermentation process. Furthermore, the chemical data and the PC1 scores from spectral, electronic nose and electronic tongue data were modelled as a function of time to identify critical points during fermentation. The results showed that

  15. ATLAS rewards industry

    CERN Multimedia

    2006-01-01

    Showing excellence in mechanics, electronics and cryogenics, three industries are honoured for their contributions to the ATLAS experiment. Representatives of the three award-wining companies after the ceremony. For contributing vital pieces to the ATLAS puzzle, three industries were recognized on Friday 5 May during a supplier awards ceremony. After a welcome and overview of the ATLAS experiment by spokesperson Peter Jenni, CERN Secretary-General Maximilian Metzger stressed the importance of industry to CERN's scientific goals. Close interaction with CERN was a key factor in the selection of each rewarded company, in addition to the high-quality products they delivered to the experiment. Alu Menziken Industrie AG, of Switzerland, was honoured for the production of 380,000 aluminium tubes for the Monitored Drift Tube Chambers (MDT). As Giora Mikenberg, the Muon System Project Leader stressed, the aluminium tubes were delivered on time with an extraordinary quality and precision. Between October 2000 and Jan...

  16. Electron-processing technology: a promising application for the viscose industry

    Energy Technology Data Exchange (ETDEWEB)

    Stepanik, T.M.; Rajagopal, S.; Ewing, D.; Whitehouse, R

    1998-06-01

    In marketing its IMPELA[reg] line of high-power, high-throughput industrial accelerators, Atomic Energy of Canada Limited (AECL) is working with viscose (rayon) companies world-wide to integrate electron-processing technology as part of the viscose manufacturing process. The viscose industry converts cellulose wood pulp into products such as staple fiber, filament, cord, film, packaging, and non-edible sausage casings. This multibillion dollar industry is currently suffering from high production costs, and is facing increasingly stringent environmental regulations. The use of electron-treated pulp can significantly lower production costs and can provide equally significant environmental benefits. This paper describes our current understanding of the benefits of using electron-treated pulp in this process, and AECL's efforts in developing this technology.

  17. Electron-processing technology: a promising application for the viscose industry

    International Nuclear Information System (INIS)

    Stepanik, T.M.; Rajagopal, S.; Ewing, D.; Whitehouse, R.

    1998-01-01

    In marketing its IMPELA[reg] line of high-power, high-throughput industrial accelerators, Atomic Energy of Canada Limited (AECL) is working with viscose (rayon) companies world-wide to integrate electron-processing technology as part of the viscose manufacturing process. The viscose industry converts cellulose wood pulp into products such as staple fiber, filament, cord, film, packaging, and non-edible sausage casings. This multibillion dollar industry is currently suffering from high production costs, and is facing increasingly stringent environmental regulations. The use of electron-treated pulp can significantly lower production costs and can provide equally significant environmental benefits. This paper describes our current understanding of the benefits of using electron-treated pulp in this process, and AECL's efforts in developing this technology

  18. Electron-processing technology: a promising application for the viscose industry

    International Nuclear Information System (INIS)

    Stepanik, T.M.; Rajagopal, S.; Ewing, D.; Whitehouse, R.

    1998-01-01

    In marketing its IMPELA line of high-power, high-throughput industrial accelerators, Atomic Energy of Canada Limited (AECL) is working with viscose (rayon) companies world-wide to integrate electron-processing technology as part of the viscose manufacturing process. The viscose industry converts cellulose wood pulp into products such as staple fiber, filament, cord, film, packaging, and non-edible sausage casings. This multibillion dollar industry is currently suffering from high production costs, and is facing increasingly stringent environmental regulations. The use of electron-treated pulp can significantly lower production costs and can provide equally significant environmental benefits. This paper describes our current understanding of the benefits of using electron-treated pulp in this process, and AECL's efforts in developing this technology. (author)

  19. Electron-processing technology: a promising application for the viscose industry

    Energy Technology Data Exchange (ETDEWEB)

    Stepanik, T.M.; Rajagopal, S.; Ewing, D.; Whitehouse, R

    1998-07-01

    In marketing its IMPELA line of high-power, high-throughput industrial accelerators, Atomic Energy of Canada Limited (AECL) is working with viscose (rayon) companies world-wide to integrate electron-processing technology as part of the viscose manufacturing process. The viscose industry converts cellulose wood pulp into products such as staple fiber, filament, cord, film, packaging, and non-edible sausage casings. This multibillion dollar industry is currently suffering from high production costs, and is facing increasingly stringent environmental regulations. The use of electron-treated pulp can significantly lower production costs and can provide equally significant environmental benefits. This paper describes our current understanding of the benefits of using electron-treated pulp in this process, and AECL's efforts in developing this technology. (author)

  20. Wine and Words: A Trilingual Wine Dictionary for South Africa

    Directory of Open Access Journals (Sweden)

    Michelle F. van der Merwe

    2011-10-01

    Full Text Available

    Abstract: The South African wine industry identified the need for a special-field on-line dictionary on viticulture and oenology in Afrikaans, English and isi-Xhosa. The dictionary provides information on wine terminology as well as linguistic information on the use of such terminology. The purpose of this article is to give a description of the project. The process of compiling the dictionary is described, from the co-operation between the wine industry and lexicographers to the intended target users and the choice of languages of the dictionary. Functions of the dictionary are discussed, with reference to specific user situations, namely text production, text reception and translation. A system of labels has been designed for the dictionary and its benefit for the user is explained. In assisting the user to make an informed choice of a term, the notion of proscriptiveness has been followed in the presentation of information in the wine dictionary.

    Keywords: TRILINGUAL WINE DICTIONARY, SPECIALISED LEXICOGRAPHY, VITICULTUREAND OENOLOGY TERMS, ON-LINE DICTIONARY, TARGET USERS, USER SITUATIONS,FUNCTIONS, TEXT RECEPTION, TEXT PRODUCTION, TRANSLATION, LABELS, ENCYCLOPEDICKNOWLEDGE, LINGUISTIC KNOWLEDGE, PROSCRIPTION

    Opsomming: Wyn en woorde: 'n Drietalige Wynwoordeboek vir Suid-Afrika. Die Suid-Afrikaanse wynbedryf het die behoefte aan 'n aanlynvakwoordeboek oor wynenwingerdkunde in Afrikaans, Engels en isiXhosa geïdentifiseer. Die woordeboek verskaf inligtingoor wynterminologie, sowel as taalkundige inligting oor die gebruik van sulke terminologie. Diedoel van hierdie artikel is om 'n beskrywing van die projek te gee. Die samestellingsproses van diewoordeboek word beskryf, vanaf die samewerking tussen die wynbedryf en die leksikograwe, totdie voorgestelde teikengebruikers en die keuse van die tale van die woordeboek. Funksies van diewoordeboek word bespreek, met verwysing na spesifieke gebruikersituasies, naamlik teksproduksie

  1. Aplicación de una lengua electrónica voltamétrica para la clasificación de vinos y estudio de correlación con la caracterización química y sensorial Voltametric electronic tongue application to wines classification and correlation study with the chemical and sensory characterization

    Directory of Open Access Journals (Sweden)

    Álvaro A. Arrieta

    2010-01-01

    Full Text Available This paper presents the analytical application of a novel electronic tongue based on voltammetric sensors array. This device was used in the classification of wines aged in barrels of different origins and toasting levels. Furthermore, a study of correlation between the response of the electronic tongue and the sensory and chemical characterization of samples was carried out. The results were evaluated by applying both principal component analysis and cluster analysis. The samples were clearly classified. Their distribution showed a high correspondence degree with the characteristics of the analyzed wines, it also showed similarity with the classification obtained from organoleptic analysis.

  2. Electron beam processing of materials-R and D and industrial utilization

    International Nuclear Information System (INIS)

    Sarma, K.S.S.

    2005-01-01

    The early sixties witnessed the beginning of Electron Beam (EB) processing of materials using high-energy electrons and has emerged as a well established technology, presently being adapted by the industry. The process and the processed materials showed definite and distinct advantages/characteristics over the available conventional methods. Even though the commercial exploitation started initially in polymer modifications for better (and suitable) performance through polymerization, cross-linking, degradation and grafting, the processing fields are now diverged to sterilization of health care, food irradiation, controlled defects in semiconductor devices and semi and/or precious stones, waste water/flue gas treatment etc. The availability of electron accelerators that operate as per the requirement of the industrial needs, easy maintenance, expertise availability etc brought the EB processing industry into a multi dollar business world wide. In USA and Japan there are more than 1200 accelerators currently operative in automobile tire, wire and cable and heat shrinkable industry. Output beam powers exceeding 400 kW with electron energy ranging from few hundred keV up to 10 MeV are made available to the industry. In BARC EB processing started with the 2MeV/20 kW electron accelerator and suitable processing techniques have been developed for applications like polymer cross linking (heat resistant LDPE O-rings, wire and cable insulation), color enhancement in precious stones (diamonds) on industrial scale and polymer curing, grafting, degradation on R and D/pilot scale. The commercial success of the process enabled the private cable industry to set up accelerators at their factories. On research and development front, the accelerator is being utilized to develop new polymer blends for high temperature applications, for solid and liquid waste treatment, polypropylene grafting experiments for uranium extraction from sea water, surface curing etc. This paper gives

  3. An institutional approach to the history of wine in brazil

    Directory of Open Access Journals (Sweden)

    Cavalcante Carolina Miranda

    2016-01-01

    Full Text Available The history of wine in Brazil dates back to 1532, when Brás Cubas tried to cultivate the vine on São Paulo coast. As we can imagine, it was not a very successful venture. Later, other efforts were made by Jesuits in the seventeenth century. In 1739 Portugal prohibited the production of grapes and wine in the colony and this prohibition lasted until the Independence of Brazil in 1822. Although it is interesting to mention those fledgling efforts to produce wine in Brazil, the decisive impetus for the Brazilian wine industry only began with the Italian immigration of the late nineteenth century. These immigrants from Veneto and Trentino Alto Adige settled in the Serra Gaucha and received land from the government, for which they had to pay later. Some of today famous Brazilian wineries, like Miolo and Casa Valduga, began as small canteens initiated by Italian immigrants. These immigrants had not the intention to build a wine industry when they arrived in Brazil. The primary intention was to make wine for their own consumption provided that wine was considered as a food, a part of Italian culture and tradition, not simply an alcoholic beverage. Therefore, wine industry in Rio Grande do Sul emerged to supply a cultural demand of the Italian immigrants. A different motive can be identified in the reasons of the implementation of a wine industry in São Francisco Valley, backcountry of Northeast Brazil. We could say that the region became economically interesting since the development induced by investments in irrigation, conducted mainly by CODEVASF. Therefore, the drive for wine production in Serra Gaucha was culture, while the drive for São Francisco Valley wine industry was the business opportunities engendered by institutional policies conducted on the region. In this article, I will consider the history of wine industry in Serra Gaucha and in São Francisco Valley through the lens of Institutional Economics, initiated by Thorstein Veblen in

  4. Decomposition of organic pollutants in industrial Effluent induced by advanced oxidation process with Electron beam irradiation

    International Nuclear Information System (INIS)

    Duarte, C.L.; Sampa, M.H.O.; Rela, P.R.; Oikawa, H.; Silveira, C.G.

    2001-01-01

    Advanced Oxidation Process (AOP) by electron beam irradiation induce the decomposition of pollutants in industrial effluent. Experiments were conducted using a Radiation Dynamics Electron Beam Accelerator with 1.5 MeV energy and 37 Kew power. Experiments were conducted using samples from a Governmental Wastewater Treatment Plant (WTP) that receives about 20% of industrial wastewater, with the objective of use the electrons beam technology to destroy the refractory organic pollutants. Samples from WTP main Industrial Receiver Unit influent (IRU), Coarse Bar Screens effluent (CBS), Medium Bar Screens effluent (MBS), Primary Sedimentation effluent (PS) and Final Effluent (FE), were collected and irradiated in the electron beam accelerator in a batch system. The delivered doses were 5.0kGy, 10.0kGy and 20.0kGy. The electron beam irradiation showed be efficient on destroying the organic compounds delivered in these effluents mainly chloroform, dichloroethane, methyl isobutyl ketone, benzene, toluene, xylene, phenol. The necessary dose to remove 90% of the most organic compounds from industry effluent was 20 kGy. The removal of organic compounds from this complex mixture were described by the destruction G value (Gd) that were obtained for those compounds in different initial concentration and compared with literature

  5. Continuation of Research, Commercialization, and Workforce Development in the Polymer/Electronics Recycling Industry

    Energy Technology Data Exchange (ETDEWEB)

    Mel Croucher; Rakesh Gupta; Hota GangaRao; Darran Cairns; Jinzing Wang; Xiaodong Shi; Jason Linnell; Karen Facemyer; Doug Ritchie; Jeff Tucker

    2009-09-30

    The MARCEE Project was established to understand the problems associated with electronics recycling and to develop solutions that would allow an electronics recycling industry to emerge. While not all of the activities have been funded by MARCEE, but through private investment, they would not have occurred had the MARCEE Project not been undertaken. The problems tackled and the results obtained using MARCEE funds are discussed in detail in this report.

  6. Evaporation of droplets in a Champagne wine aerosol

    Science.gov (United States)

    Ghabache, Elisabeth; Liger-Belair, Gérard; Antkowiak, Arnaud; Séon, Thomas

    2016-01-01

    In a single glass of champagne about a million bubbles nucleate on the wall and rise towards the surface. When these bubbles reach the surface and rupture, they project a multitude of tiny droplets in the form of a particular aerosol holding a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in idealized champagnes, the key features of the champagne aerosol are identified. In particular, we show that film drops, critical in sea spray for example, are here nonexistent. We then demonstrate that compared to a still wine, champagne fizz drastically enhances the transfer of liquid into the atmosphere. There, conditions on bubble radius and wine viscosity that optimize aerosol evaporation are provided. These results pave the way towards the fine tuning of flavor release during sparkling wine tasting, a major issue for the sparkling wine industry. PMID:27125240

  7. Strain mapping for the semiconductor industry by dark-field electron holography and nanobeam electron diffraction with nm resolution

    International Nuclear Information System (INIS)

    Cooper, David; Hartmann, Jean Michel; Carron, Veronique; Béché, Armand; Rouvière, Jean-Luc

    2010-01-01

    There is a requirement of the semiconductor industry to measure strain in semiconductor devices with nm-scale resolution. Here we show that dark-field electron holography and nanobeam electron diffraction (NBED) are both complementary techniques that can be used to determine the strain in these devices. We show two-dimensional strain maps acquired by dark holography and line profiles that have been acquired by NBED of recessed SiGe sources and drains with a variety of different gate lengths and Ge concentrations. We have also used dark-field electron holography to measure the evolution in strain during the silicidation process, showing that this can reduce the applied uniaxial compressive strain in the conduction channel by up to a factor of 3

  8. A Hierarchy Fuzzy MCDM Method for Studying Electronic Marketing Strategies in the Information Service Industry.

    Science.gov (United States)

    Tang, Michael T.; Tzeng, Gwo-Hshiung

    In this paper, the impacts of Electronic Commerce (EC) on the international marketing strategies of information service industries are studied. In seeking to blend humanistic concerns in this research with technological development by addressing challenges for deterministic attitudes, the paper examines critical environmental factors relevant to…

  9. The impact of semiconductor, electronics and optoelectronic industries on downstream perfluorinated chemical contamination in Taiwanese rivers

    Energy Technology Data Exchange (ETDEWEB)

    Lin, Angela Yu-Chen [National Taiwan University, Graduate Institute of Environmental Engineering, No. 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan (China)], E-mail: yuchenlin@ntu.edu.tw; Panchangam, Sri Chandana; Lo, Chao-Chun [National Taiwan University, Graduate Institute of Environmental Engineering, No. 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan (China)

    2009-04-15

    This study provides the first evidence on the influence of the semiconductor and electronics industries on perfluorinated chemicals (PFCs) contamination in receiving rivers. We have quantified ten PFCs, including perfluoroalkyl sulfonates (PFASs: PFBS, PFHxS, PFOS) and perfluoroalkyl carboxylates (PFCAs: PFHxA, PFHpA, PFOA, PFNA, PFDA, PFUnA, PFDoA) in semiconductor, electronic, and optoelectronic industrial wastewaters and their receiving water bodies (Taiwan's Keya, Touchien, and Xiaoli rivers). PFOS was found to be the major constituent in semiconductor wastewaters (up to 0.13 mg/L). However, different PFC distributions were found in electronics plant wastewaters; PFOA was the most significant PFC, contributing on average 72% to the effluent water samples, followed by PFOS (16%) and PFDA (9%). The distribution of PFCs in the receiving rivers was greatly impacted by industrial sources. PFOS, PFOA and PFDA were predominant and prevalent in all the river samples, with PFOS detected at the highest concentrations (up to 5.4 {mu}g/L). - The semiconductor, electronics and optoelectronic industries are the primary source of PFC contamination in downstream aqueous environments.

  10. Electronic communication in the building and construction industry: What will eConstruct bring about?

    NARCIS (Netherlands)

    Tolman, F.P.; Böhms, H.M.; Leonard, D.

    2000-01-01

    The paper presents the aims and goals of a recently started new European project (IST' 10303) titled eConstruct, from electronic Business in the building and construction Industry: Preparing for the New Internet. The project focuses on the development of Internet communication technology that can

  11. Electronic communication in the building and construction industry: Wat will eConstruct bring about?

    NARCIS (Netherlands)

    Tolman, F.P.; Böhms, M.; Leonard, D.; Stephens, J.

    2000-01-01

    The paper presents the aims and goals of a recently started new European project (ISTi 10303) titled eConstruct, from electronic Business in the building and construction Industry: Preparing for the New Internet. The project focuses on the development of Internet communication technology that can

  12. The impact of semiconductor, electronics and optoelectronic industries on downstream perfluorinated chemical contamination in Taiwanese rivers

    International Nuclear Information System (INIS)

    Lin, Angela Yu-Chen; Panchangam, Sri Chandana; Lo, Chao-Chun

    2009-01-01

    This study provides the first evidence on the influence of the semiconductor and electronics industries on perfluorinated chemicals (PFCs) contamination in receiving rivers. We have quantified ten PFCs, including perfluoroalkyl sulfonates (PFASs: PFBS, PFHxS, PFOS) and perfluoroalkyl carboxylates (PFCAs: PFHxA, PFHpA, PFOA, PFNA, PFDA, PFUnA, PFDoA) in semiconductor, electronic, and optoelectronic industrial wastewaters and their receiving water bodies (Taiwan's Keya, Touchien, and Xiaoli rivers). PFOS was found to be the major constituent in semiconductor wastewaters (up to 0.13 mg/L). However, different PFC distributions were found in electronics plant wastewaters; PFOA was the most significant PFC, contributing on average 72% to the effluent water samples, followed by PFOS (16%) and PFDA (9%). The distribution of PFCs in the receiving rivers was greatly impacted by industrial sources. PFOS, PFOA and PFDA were predominant and prevalent in all the river samples, with PFOS detected at the highest concentrations (up to 5.4 μg/L). - The semiconductor, electronics and optoelectronic industries are the primary source of PFC contamination in downstream aqueous environments

  13. Reducing NOx and SOx pollutants in an industrial units using electron accelerator

    Directory of Open Access Journals (Sweden)

    H Nouri

    2017-08-01

    Full Text Available Electron beam accelerators technology has made significant progress in environmental applications in recent years. Including some environmental applications of industrial accelerators, is clearing the air from oxides of nitrogen and sulfur(NOx , SOx produced by industrial facilities. Combustion  of coal, oil, natural gas and other gases that are produced in power plant, refineries and industrial factories, produce high extent of these oxides wshich exceed the limit in most cases. Clearing by irradiation involves adding amounts of ammonia to output gases and irradiation by Electron beam accelerators. Irradiation produces radicals that interact again with  NOx , SOx  and produced the related gases. Due to the ammonia, these acids transform into ammonium sulfate ((NH42SO4 and ammonium nitrate (NH4NO3 are precipitated by electrostatic precipitators, and are used as chemical fertilizer. Cosidering purification process of pollutant  gases by electron beam and the importance of electron accelerator in industrial plants that are polluting the environment in Iran, can be a suitable sollution for this environmental problem

  14. Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen.

    Science.gov (United States)

    Arapitsas, Panagiotis; Ugliano, Maurizio; Perenzoni, Daniele; Angeli, Andrea; Pangrazzi, Paolo; Mattivi, Fulvio

    2016-01-15

    The impact of minute amounts of oxygen in the headspace on the post-bottling development of wine is generally considered to be very important, since oxygen can either damage or improve the quality of wine. This project aimed to gain new experimental evidence about the chemistry of the interaction between wine and oxygen. The experimental design included 216 bottles of 12 different white wines produced from 6 different cultivars (Inzolia, Muller Thurgau, Chardonnay, Grillo, Traminer and Pinot gris). Half of them were bottled using the standard industrial process with inert headspace and the other half without inert gas and with extra headspace. After 60 days of storage at room temperature, the wines were analysed using an untargeted LC-MS method. The use of a detailed holistic analysis workflow, with several levels of quality control and marker selection, gave 35 metabolites putatively induced by the different amounts of oxygen. These metabolite markers included ascorbic acid, tartaric acid and various sulfonated compounds observed in wine for the first time (e.g. S-sulfonated cysteine, glutathione and pantetheine; and sulfonated indole-3-lactic acid hexoside and tryptophol). The consumption of SO2 mediated by these sulfonation reactions was promoted by the presence of higher levels of oxygen on bottling. Copyright © 2015 Elsevier B.V. All rights reserved.

  15. Using Data Mining for Wine Quality Assessment

    Science.gov (United States)

    Cortez, Paulo; Teixeira, Juliana; Cerdeira, António; Almeida, Fernando; Matos, Telmo; Reis, José

    Certification and quality assessment are crucial issues within the wine industry. Currently, wine quality is mostly assessed by physicochemical (e.g alcohol levels) and sensory (e.g. human expert evaluation) tests. In this paper, we propose a data mining approach to predict wine preferences that is based on easily available analytical tests at the certification step. A large dataset is considered with white vinho verde samples from the Minho region of Portugal. Wine quality is modeled under a regression approach, which preserves the order of the grades. Explanatory knowledge is given in terms of a sensitivity analysis, which measures the response changes when a given input variable is varied through its domain. Three regression techniques were applied, under a computationally efficient procedure that performs simultaneous variable and model selection and that is guided by the sensitivity analysis. The support vector machine achieved promising results, outperforming the multiple regression and neural network methods. Such model is useful for understanding how physicochemical tests affect the sensory preferences. Moreover, it can support the wine expert evaluations and ultimately improve the production.

  16. Colorimetric Sensor Array for White Wine Tasting.

    Science.gov (United States)

    Chung, Soo; Park, Tu San; Park, Soo Hyun; Kim, Joon Yong; Park, Seongmin; Son, Daesik; Bae, Young Min; Cho, Seong In

    2015-07-24

    A colorimetric sensor array was developed to characterize and quantify the taste of white wines. A charge-coupled device (CCD) camera captured images of the sensor array from 23 different white wine samples, and the change in the R, G, B color components from the control were analyzed by principal component analysis. Additionally, high performance liquid chromatography (HPLC) was used to analyze the chemical components of each wine sample responsible for its taste. A two-dimensional score plot was created with 23 data points. It revealed clusters created from the same type of grape, and trends of sweetness, sourness, and astringency were mapped. An artificial neural network model was developed to predict the degree of sweetness, sourness, and astringency of the white wines. The coefficients of determination (R2) for the HPLC results and the sweetness, sourness, and astringency were 0.96, 0.95, and 0.83, respectively. This research could provide a simple and low-cost but sensitive taste prediction system, and, by helping consumer selection, will be able to have a positive effect on the wine industry.

  17. Improving extreme-scale problem solving: assessing electronic brainstorming effectiveness in an industrial setting.

    Science.gov (United States)

    Dornburg, Courtney C; Stevens, Susan M; Hendrickson, Stacey M L; Davidson, George S

    2009-08-01

    An experiment was conducted to compare the effectiveness of individual versus group electronic brainstorming to address difficult, real-world challenges. Although industrial reliance on electronic communications has become ubiquitous, empirical and theoretical understanding of the bounds of its effectiveness have been limited. Previous research using short-term laboratory experiments have engaged small groups of students in answering questions irrelevant to an industrial setting. The present experiment extends current findings beyond the laboratory to larger groups of real-world employees addressing organization-relevant challenges during the course of 4 days. Employees and contractors at a national laboratory participated, either in a group setting or individually, in an electronic brainstorm to pose solutions to a real-world problem. The data demonstrate that (for this design) individuals perform at least as well as groups in producing quantity of electronic ideas, regardless of brainstorming duration. However, when judged with respect to quality along three dimensions (originality, feasibility, and effectiveness), the individuals significantly (p industrial reliance on electronic problem-solving groups should be tempered, and large nominal groups may be more appropriate corporate problem-solving vehicles.

  18. Reducing pesticide level in wine by selective filtration

    Directory of Open Access Journals (Sweden)

    Lempereur Valérie

    2014-01-01

    Full Text Available Wine Pesticide residues, even when below grape regulatory limit, are a concern for consumers and have an impact on the export potential of wine in certain markets. A consortium of European SMEs (www.adfimax.com has developed a product that reduces the level of mycotoxins and pesticides in wine while keeping all other wine parameter identical. The product is derived from renewable vegetable fiber. The production process includes both activation and micronisation. The usage recommendation is to substitute only the pre-coat, typically perlite, by the product at 1 or 1.5 kg⋅m−2 without changing the other layer (body feed typically kieselguhr. This paper describes the results of numerous industrial trials that were performed in France, Luxemburg, Germany and Spain. The impact of the product on the wine oenological characteristics was evaluated for different wine (white, red and rosé in different countries and for different grape variety (including Cabernet sauvignon, Merlot and Gamay. Results showed a reduction of the test wine pesticide level of 50% to 60% for all pesticides compared to the blank. Level of pesticide analyzed in the cake where extremely high at a level of a 1,000 times greater than the filtered wine showing the ability of the product to selectively capture the pesticides molecules.

  19. A survey of occupational health hazards among 7,610 female workers in China's electronics industry.

    Science.gov (United States)

    Yu, Wenlan; Lao, Xiang Qian; Pang, Shulan; Zhou, Jianjiao; Zhou, Anshou; Zou, Jianfang; Mei, Liangying; Yu, Ignatius Tak-sun

    2013-01-01

    To investigate the occupational hazards among Chinese female workers in the electronics industry, the authors systematically sampled a total of 8,300 female workers at random across 4 provinces in a variety of electronics factories. A detailed questionnaire was used to collect information on occupational hazards and the occurrence of occupation-related diseases. The results show that 4,283 female workers (51.9%) were exposed to 1 or more occupational hazards. The most common chemical hazard was organic solvent, and the second most common was heavy metals. The ergonomic hazards included repetitive movements, poor standing posture, and the lifting of heavy goods. More than 60% of the female workers self-reported occupation-related diseases. These results showed that occupational health hazards were common in the electronics industry in China and that they caused serious occupation-related health problems for the female workers therein.

  20. Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults.

    Science.gov (United States)

    Steel, Christopher C; Blackman, John W; Schmidtke, Leigh M

    2013-06-05

    Bunch rot of grape berries causes economic loss to grape and wine production worldwide. The organisms responsible are largely filamentous fungi, the most common of these being Botrytis cinerea (gray mold); however, there are a range of other fungi responsible for the rotting of grapes such as Aspergillus spp., Penicillium spp., and fungi found in subtropical climates (e.g., Colletotrichum spp. (ripe rot) and Greeneria uvicola (bitter rot)). A further group more commonly associated with diseases of the vegetative tissues of the vine can also infect grape berries (e.g., Botryosphaeriaceae, Phomopsis viticola ). The impact these fungi have on wine quality is poorly understood as are remedial practices in the winery to minimize wine faults. Compounds found in bunch rot affected grapes and wine are typically described as having mushroom, earthy odors and include geosmin, 2-methylisoborneol, 1-octen-3-ol, 2-octen-1-ol, fenchol, and fenchone. This review examines the current state of knowledge about bunch rot of grapes and how this plant disease complex affects wine chemistry. Current wine industry practices to minimize wine faults and gaps in our understanding of how grape bunch rot diseases affect wine production and quality are also identified.

  1. The European wine industry: the first to the second globalization Las vitiviniculturas europeas: de la primera a la segunda globalización

    Directory of Open Access Journals (Sweden)

    Juan Pan-Montojo

    2009-01-01

    Full Text Available This article analyzes the evolution of European viticulture and winegrowing in the world context, between the final decades of the 19th century and the present day. It offers a characterization of the resulting wine sector, which in the last decades has undergone the so-called consumption revolution and the transformation of the commercial networks. It tries finally to develop a diagnosis of the weaknesses of the inherited structures in the new context and to formulate possible answers on the basis of the consideration of the historical processesEste artículo analiza la evolución de la viticultura y la vinicultura europeas, en el contexto mundial, entre las décadas finales del siglo XIX y la actualidad. Presenta una caracterización del sector vitivinícola resultante, que en las últimas décadas se ha enfrentado a la denominada revolución del consumo y a los cambios en las redes comerciales que la han acompañado. Ensaya por último un diagnóstico de las debilidades de las estructuras heredadas en el nuevo contexto y una aproximación, sobre la base de la consideración de los procesos históricos, a las posibles respuestas

  2. Calcium isotopes in wine

    Science.gov (United States)

    Holmden, C. E.

    2011-12-01

    The δ 44/40Ca values of bottled wine vary between -0.76% to -1.55% on the seawater scale and correlate weakly with inverse Ca concentration and Mg/Ca ratio, such that the lowest δ 44/40Ca values have the highest Ca concentrations and lowest Mg/Ca ratios. The correlation is notable in the sense that the measured wines include both whites and reds sampled from different wine growing regions of the world, and cover a wide range of quality. Trends among the data yield clues regarding the cause of the observed isotopic fractionation. White wines, and wines generally perceived to be of lower quality, have lower δ 44/40Ca values compared to red wines and wines of generally perceived higher quality. Quality was assessed qualitatively through sensory evaluation, price, and scores assigned by critics. The relationship between δ 44/40Ca and wine quality was most apparent when comparing wines of one varietal from one producer from the same growing region. In the vineyard, wine quality is related to factors such as the tonnage of the crop and the ripeness of the grapes at the time of harvesting, the thickness of the skins for reds, the age of the vines, as well as the place where the grapes were grown (terroir). Quality is also influenced by winemaking practices such as fermentation temperature, duration of skin contact, and barrel ageing. Accordingly, the relationship between δ 44/40Ca and wine quality may originate during grape ripening in the vineyard or during winemaking in the cellar. We tested the grape ripening hypothesis using Merlot grapes sampled from a vineyard in the Okanagan, British Columbia, using sugar content (degrees Brix) as an indicator of ripeness. The grapes were separated into pulp, skin, and pip fractions and were analyzed separately. Thus far, there is no clear evidence for a systematic change in δ 44/40Ca values associated with progressive ripening of grapes in the vineyard. On the day of harvesting, the δ 44/40Ca value of juice squeezed from

  3. New techniques for wine aging

    Directory of Open Access Journals (Sweden)

    m Hatice Kalkan Yıldırı

    2017-01-01

    Full Text Available The aging of wine requires a long time therefore it can cause loss of time and money. Therefore using of new techniques for wine aging shortens the length of aging time and wines may be placed on the market more quickly. Nowadays, gamma irradiation, ultrasonic waves, AC electric field and micro-oxygenation are the new techniques for wine aging. Gamma irradiation (after fermentation is accelerated physical maturation method. Gamma irradiation, in a suitable dosage (200 Gy, is a suitable method for improving some wine defects and producing a higher taste quality in wine. The 20 kHz ultrasonic waves aged wine much more quickly than standard aging, with similar quality. The wine treated by 20 kHz ultrasonic waves had a taste equivalent to 1 year aged wine. Wine maturing with AC electric field promises novel process accelerating aging process of fresh wine when suitable conditions are applied. As a result of research, an optimum treatment (electric field 600 V/cm and duration time 3 min was identified to accelerate wine aging. Harsh and pungent raw wine become harmonious and dainty. This process is equivalent to 6 month aging in oak barrel. Microoxygenation is a very important technique used in aging wines in order to improve their characteristics. The techniques of wine tank aging imply the use of small doses of oxygen (2 ml L−1 month−1 and the addition of wood pieces of oak to the wine. Studies concerning these new techniques demonstrated that maturation of wines become more quickly than standard maturation procedures with keeping and improving the wine quality.

  4. Drunken modernity: wine in China

    Directory of Open Access Journals (Sweden)

    Björn Kjellgren

    2004-12-01

    Full Text Available Tandis que le vin essaie de s’infiltrer dans le répertoire culinaire de la Chine, il s’agit plus qu’un simple processus de flux culinaires globaux du centre vers la périphérie. Le vin chinois est devenu un nouvel outil d’identification ainsi qu’un signe de la position renégociée de cette nation dans le monde. Pour ce qu’elle vaut, l’industrie vinicole sert également l’intérêt de l’État-parti en renforçant sa légitimité et en établissant son agenda politique. Dans cet article, qui rend compte de l’histoire du vin chinois ainsi que sa situation actuelle, la boisson est prise comme exemple des changements culinaires contemporains, mais surtout comme moyen d’explorer les significations et les limites sociales d’une modernité émergente distinctement chinoise. Une modernité qui dans sa volonté apparente d’absorber le nouveau et l’étranger remplace la dichotomie sino-occidentale jusque là prédominante, tout en adhérant toujours aux vieilles rengaines ‘que l’ancien serve le présent’ et ‘que l’étranger serve le chinois.’As grape wine tries to sell its way into the standard culinary repertoire of China, it is more than simply a process of a global culinary flow from the centre to the periphery. Chinese wine has become a new tool for identification as well as a sign of the nation’s renegotiated position in the world. For what it is worth, the wine industry also serves the interest of the party-state by strengthening its legitimacy and substantiating its political agenda. In this article, which reviews China’s wine history as well as the present situation, the drink is taken as an example of contemporary culinary change, but foremost as a means to explore the meanings and social limits of an emergent distinctly Chinese modernity. A modernity that in its apparent willingness to embrace the new and foreign supersedes the hitherto predominant Sino-Western dichotomy, while still adhering to the

  5. Wine and Climate Change

    OpenAIRE

    Ashenfelter, Orley; Storchmann, Karl

    2014-01-01

    In this article we provide an overview of the extensive literature on the impact of weather and climate on grapes and wine with the goal of describing how climate change is likely to affect their production. We start by discussing the physical impact of weather on vine phenology, berry composition and yields, and then survey the economic literature measuring the effects of temperature on wine quality, prices, costs and profits and how climate change will affect these. We also describe what ha...

  6. Yeast cell wall chitin reduces wine haze formation.

    Science.gov (United States)

    Ndlovu, Thulile; Divol, Benoit; Bauer, Florian F

    2018-04-27

    Protein haze formation in bottled wines is a significant concern for the global wine industry and wine clarification before bottling is therefore a common but expensive practice. Previous studies have shown that wine yeast strains can reduce haze formation through the secretion of certain mannoproteins, but it has been suggested that other yeast-dependent haze protective mechanisms exist. On the other hand, addition of chitin has been shown to reduce haze formation, likely because grape chitinases have been shown to be the major contributors to haze. In this study, Chardonnay grape must fermented by various yeast strains resulted in wines with different protein haze levels indicating differences in haze protective capacities of the strains. The cell wall chitin levels of these strains were determined, and a strong correlation between cell wall chitin levels and haze protection capability was observed. To further evaluate the mechanism of haze protection, Escherichia coli -produced GFP-tagged grape chitinase was shown to bind efficiently to yeast cell walls in a cell wall chitin concentration-dependent manner, while commercial chitinase was removed from synthetic wine in quantities also correlated with the cell wall chitin levels of the strains. Our findings suggest a new mechanism of reducing wine haze, and propose a strategy for optimizing wine yeast strains to improve wine clarification. Importance In this study, we establish a new mechanism by which wine yeast strains can impact on the protein haze formation of wines, and demonstrate that yeast cell wall chitin binds grape chitinase in a chitin-concentration dependent manner. We also show that yeast can remove this haze-forming protein from wine. Chitin has in the past been shown to efficiently reduce wine haze formation when added to the wine in high concentration as a clarifying agent. Our data suggest that the selection of yeast strains with high levels of cell wall chitin can reduce protein haze. We also

  7. Wine tourism and sustainable environments

    Directory of Open Access Journals (Sweden)

    M.ª Luisa González San José

    2017-11-01

    Full Text Available Sustainability is a model of development in which the present actions should not compromise the future of future generations, and is linked to economic and social development which must respect the environment. Wine tourism or enotourism is a pleasant mode of tourism that combines the pleasure of wine-tasting, with cultural aspects related to the wine culture developing in wine regions over time until the present day. It can be affirmed that wine culture, and its use through wine tourism experiences, is clearly correlated to social (socially equitable, economic (economically feasible, environmental (environmentally sound and cultural aspects of the sustainability of winegrowing regions and territories.

  8. Sustainable Mountain Tourism: An Analysis of Bosnia-Herzegovina’s Wine Tourism and its Future

    Directory of Open Access Journals (Sweden)

    Hudelson John

    2014-01-01

    Full Text Available Bosnia-Herzegovina (B-H remains one of the most underdeveloped countries on the European Continent [1] yet it holds great potential as a tourist destination for outdoor adventurers, history enthusiasts, and now, wine connoisseurs. The southern part of this merged nation has always been an area of wine production, but the industry has been slow to develop into a net exporter of its wines. The author and many of the industry’s supporters believe that it would be more lucrative to follow in the footsteps of its western neighbor, Croatia, and develop the wine industry through wine tourism. Utilizing historical data, interviews, analysis of governmental statistics, review of the literature and finally a SWOT analysis, this paper suggests changes and expenditures required for Bosnia-Herzegovina to become a successful wine tourism destination. It is hoped that the suggestions made herein will direct further discussions if not actions in that direction.

  9. Adapting the wine producers' offers in Muntenia Oltenia to the new market trends

    Directory of Open Access Journals (Sweden)

    Bărbulescu Oana

    2018-01-01

    Full Text Available The process of transformation that affects the world wine industry is also felt at the level of the Romanian market. The article aims to address two of the directions this market evolves in. The aim of the paper is to outline the extent to which wine cellars know and use the biodynamic cultivation and vinification techniques and to measure their willingness to practice enotourism as a wine promotion measure. After a short presentation of the general context of the Romanian wine industry and of the latest developments in this sector, the author analyzes of the results of a qualitative research carried out with seven wine producers in the Muntenia Ol tenia area. The results of the research allow sketching some proposals that are in line with the trends on the international wine market and that contribute to the increase of the sales of Romanian producers'.

  10. Wineries and wine routes as a tool for the development of agritourism in Serbia

    Directory of Open Access Journals (Sweden)

    Jovanović Dušan V.

    2015-01-01

    Full Text Available Over the last five years, the wine production in the Republic of Serbia has had a positive trend. The structure of wine import and export indicates the need for better branding of Serbian wines to increase their visibility in the market. Today, small and family vineyards as well as wineries in the rural areas of Serbia prevail. All sorts of vines are grown there, and the products are often very high-quality wines. Representation of wineries in tourism industry is insufficiently developed and sporadic, with no clear strategy at a national and local level. Their involvement in development of tourism should be encouraged primarily through the development of wine routes. By improving hospitality facilities in wineries, all the preconditions would be met for the successful development, not only of wine industry, but also of agritourism since during their stay, tourists could try out and experience vineyard farm life at firsthand.

  11. Methods for calculating energy and current requirements for industrial electron beam processing

    International Nuclear Information System (INIS)

    Cleland, M.R.; Farrell, J.P.

    1976-01-01

    The practical problems of determining electron beam parameters for industrial irradiation processes are discussed. To assist the radiation engineer in this task, the physical aspects of electron beam absorption are briefly described. Formulas are derived for calculating the surface dose in the treated material using the electron energy, beam current and the area thruput rate of the conveyor. For thick absorbers electron transport results are used to obtain the depth-dose distributions. From these the average dose in the material, anti D, and the beam power utilization efficiency, F/sub p/, can be found by integration over the distributions. These concepts can be used to relate the electron beam power to the mass thruput rate. Qualitatively, the thickness of the material determines the beam energy, the area thruput rate and surface dose determine the beam current while the mass thruput rate and average depth-dose determine the beam power requirements. Graphs are presented showing these relationships as a function of electron energy from 0.2 to 4.0 MeV for polystyrene. With this information, the determination of electron energy and current requirements is a relatively simple procedure

  12. Determination of tritium in wine and wine yeast samples

    International Nuclear Information System (INIS)

    Cotarlea, Monica-Ionela; Paunescu, Niculina; Galeriu, D.; Mocanu, N.; Margineanu, R.; Marin, G.

    1997-01-01

    A sensitive method for evaluating the tritium content in wine and wine yeast was applied to estimate tritium impact on the environment in the surrounding area of nuclear power plant Cernavoda, where the vineyards are part of representative agricultural ecosystem. Analytical procedures were developed to determine HTO in wine and wine yeast samples. The content of organic compounds affecting the LSC measurement is reduced by fractionating distillation for wine samples and azeotropic distillation followed by fractional distillation for wine yeast samples. Finally, the water samples obtained after fractional distillation were normally distilled with KMO 4 . The established procedures were successfully applied for wine and wine yeast samples from Mulfatlar harvests of the years 1995 and 1996. (authors)

  13. Removal of pesticides from white and red wines by microfiltration

    Energy Technology Data Exchange (ETDEWEB)

    Doulia, Danae S., E-mail: ntoulia@mail.ntua.gr [Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Politechniou, GR-15780 Athens (Greece); Anagnos, Efstathios K. [Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Politechniou, GR-15780 Athens (Greece); Liapis, Konstantinos S. [Pesticide Residue Laboratory, Benaki Phytopathological Institute, 7 Ekalis Str., Kiphissia, Athens GR-14561 (Greece); Klimentzos, Demetrios A. [Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Politechniou, GR-15780 Athens (Greece)

    2016-11-05

    Highlights: • Various mixtures of 23 pesticides were determined by SPE and GC-ECD in wine. • The removal of pesticides is affected by the type of membrane and wine. • The higher the pesticide’s hydrophobicity, the higher its removal. • Antagonistic and synergistic effects of pesticides in wines were estimated. - Abstract: The aim of this work is the investigation of microfiltration in removing pesticides from a white and a red Greek wine. Six membranes with pore size 0.45 μm were investigated. Two mixtures of 23 and 9 pesticides, and single pesticide solutions were added in the wine. The pesticides tested belong to 11 chemical groups. Solid phase extraction (SPE) followed by gas chromatography (GC) with electron capture detector (ECD) were performed to analyze pesticide residues of the filtered fortified wine. Distinct behavior was exhibited by each membrane. Cellulose acetate and cellulose nitrate showed higher mean pesticide removal for both wines, followed by polyethersulfone, regenerated cellulose, and polyamides. The filtration effectiveness was correlated to the membrane type and to the pesticide chemical structure and properties (octanol-water partition coefficient, water solubility) and compared for the wines tested. In most cases, the more hydrophobic pesticides (pyrethroids and aldrin) showed higher removal from red wine than white wine. Adsorption on membranes was increased by increasing hydrophobicity and decreasing hydrophilicity of organic pesticide molecule. The removal of each pesticide from its single solution was generally higher than that from its mixtures, allowing the estimation of the antagonistic and synergistic effects of pesticides in the mixtures.

  14. Removal of pesticides from white and red wines by microfiltration

    International Nuclear Information System (INIS)

    Doulia, Danae S.; Anagnos, Efstathios K.; Liapis, Konstantinos S.; Klimentzos, Demetrios A.

    2016-01-01

    Highlights: • Various mixtures of 23 pesticides were determined by SPE and GC-ECD in wine. • The removal of pesticides is affected by the type of membrane and wine. • The higher the pesticide’s hydrophobicity, the higher its removal. • Antagonistic and synergistic effects of pesticides in wines were estimated. - Abstract: The aim of this work is the investigation of microfiltration in removing pesticides from a white and a red Greek wine. Six membranes with pore size 0.45 μm were investigated. Two mixtures of 23 and 9 pesticides, and single pesticide solutions were added in the wine. The pesticides tested belong to 11 chemical groups. Solid phase extraction (SPE) followed by gas chromatography (GC) with electron capture detector (ECD) were performed to analyze pesticide residues of the filtered fortified wine. Distinct behavior was exhibited by each membrane. Cellulose acetate and cellulose nitrate showed higher mean pesticide removal for both wines, followed by polyethersulfone, regenerated cellulose, and polyamides. The filtration effectiveness was correlated to the membrane type and to the pesticide chemical structure and properties (octanol-water partition coefficient, water solubility) and compared for the wines tested. In most cases, the more hydrophobic pesticides (pyrethroids and aldrin) showed higher removal from red wine than white wine. Adsorption on membranes was increased by increasing hydrophobicity and decreasing hydrophilicity of organic pesticide molecule. The removal of each pesticide from its single solution was generally higher than that from its mixtures, allowing the estimation of the antagonistic and synergistic effects of pesticides in the mixtures.

  15. One size does (obviously not) fit all: Using product attributes for wine market segmentation

    OpenAIRE

    Eugenio Pomarici; Marco Lerro; Polymeros Chrysochou; Riccardo Vecchio; Athanasios Krystallis

    2017-01-01

    The intense competition affecting the wine industry in recent decades has forced wineries and retailers to reshape their marketing strategies on the basis of consumer preferences. The current study aims to identify such preferences and the effects they might have in influencing consumer decisions. Preferences for different wine attributes as well as the psychographic traits of respondents were revealed through a web-based questionnaire administered to 504 wine consumers living in the wider me...

  16. Is wine savory? Umami taste in wine

    OpenAIRE

    Alice, Vilela; António, Inês; Fernanda, Cosme

    2016-01-01

    Umami is an important taste element in natural products like wine. The umami taste has distinctive properties that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5’-ribonulceotides, and a prolonged aftertaste. In human taste cells, taste buds transduce the chemicals that elicit the umami tastes into membrane depolarization, which triggers release of transmitter to activate gustatory afferent nerve fibers. Umami taste stim...

  17. Laser-driven electron beam and radiation sources for basic, medical and industrial sciences

    Science.gov (United States)

    NAKAJIMA, Kazuhisa

    2015-01-01

    To date active research on laser-driven plasma-based accelerators have achieved great progress on production of high-energy, high-quality electron and photon beams in a compact scale. Such laser plasma accelerators have been envisaged bringing a wide range of applications in basic, medical and industrial sciences. Here inheriting the groundbreaker’s review article on “Laser Acceleration and its future” [Toshiki Tajima, (2010)],1) we would like to review recent progress of producing such electron beams due to relativistic laser-plasma interactions followed by laser wakefield acceleration and lead to the scaling formulas that are useful to design laser plasma accelerators with controllability of beam energy and charge. Lastly specific examples of such laser-driven electron/photon beam sources are illustrated. PMID:26062737

  18. Laser-driven electron beam and radiation sources for basic, medical and industrial sciences.

    Science.gov (United States)

    Nakajima, Kazuhisa

    2015-01-01

    To date active research on laser-driven plasma-based accelerators have achieved great progress on production of high-energy, high-quality electron and photon beams in a compact scale. Such laser plasma accelerators have been envisaged bringing a wide range of applications in basic, medical and industrial sciences. Here inheriting the groundbreaker's review article on "Laser Acceleration and its future" [Toshiki Tajima, (2010)],(1)) we would like to review recent progress of producing such electron beams due to relativistic laser-plasma interactions followed by laser wakefield acceleration and lead to the scaling formulas that are useful to design laser plasma accelerators with controllability of beam energy and charge. Lastly specific examples of such laser-driven electron/photon beam sources are illustrated.

  19. Wine and Maths: Mathematical Solutions to Wine-Inspired Problems

    Science.gov (United States)

    Cadeddu, L.; Cauli, A.

    2018-01-01

    We deal with an application of partial differential equations to the correct definition of a wine cellar. We present some historical details about this problem. We also discuss how to build or renew a wine cellar, creating ideal conditions for the ageing process and improving the quality of wines. Our goal is to calculate the optimal depth…

  20. Consumer perceptions of organic wine

    Directory of Open Access Journals (Sweden)

    Anca IORDACHESCU

    2010-08-01

    Full Text Available The paper develops a study on the Romanians’ attitudes towards the organic wines. The analysis has been done in two stages – at a quantitative level and a qualitative one. The quantitative study has been done on a sample of 122 respondents – consumers and non-consumersin low percentage. The questionnaire investigated the general perception of wines, and included a dedicated section for the organic wines, addressed to the respondents aware of this product.The qualitative stage has been realized through a sensorial analysis, where three white wines and two red wines have been tasted by trained tasters. Among the five wines, one white – Chardonnay was organicwine. Both studies proved that the organic wine has a potential in Romania due to the sensorial qualities and people’s perception. However, the development of organic wine market won’t be a quick process and it will require first of all improving Romanians’ ‘organic’ culture.

  1. Improvement of conventional parameters of actual industrial effluent by electron beam irradiation

    International Nuclear Information System (INIS)

    Duarte, C.L.; Sampa, M.H.O.; Rela, P.R.; Silveira, C.G.

    1998-01-01

    The ordinary process to treat wastewater from the dye, textile, chemical, pharmaceutical and paper mill industries do not degrade easily the coloured substances and organic compounds. A study on the improvement of this treatment using high energy electron irradiation was carried out. Experiments were conducted using samples from the public Wastewater Treatment Plant (WTP) that receives about 80% of wastewater from industrial sources and 20% from domestic sources. A large amount of industrial wastewater comes from chemical and textile industries, which change everyday the quality, quantity and colour these characteristics depend on for the production line of each particular industry. Samples from WTP influent and effluent were collected every 15 days and irradiated in a batch system; the delivered doses were 3.0 kGy, 4.0 kGy, 6.0 kGy, 8.0 kGy and 10.0 kGy. For the non-irradiated and irradiated samples the following parameters were analyzed: chemical oxygen demand (COD), fixed and volatile total solids and fixed and volatile suspended solids, absorption spectrum (300-700nm) and gas chromatography. For samples from effluent irradiated with 3.0 kGy dose, the COD value presented a reduction average of 45%, and this result was fixed for higher doses, however the COD of influent sample did not show significant change for all the delivered doses

  2. Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine

    Directory of Open Access Journals (Sweden)

    ROBERTA O. SANTOS

    2016-01-01

    Full Text Available ABSTRACT Currently, Rio Grande do Sul state is the main producer of blueberry in Brazil. Practically all production is commercialized in fresh state and only a small portion is subject to processing. The blueberry wine making process is an alternative to expand the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objectives of this study were to produce wines from blueberries and to evaluate the effect of deacidification (with calcium carbonate and chaptalization (with glucose syrup or sucrose on physicochemical characteristics, antioxidant content, and sensory parameters. Samples were analyzed for total soluble solids, pH, total titratable acidity, total sugar content, alcohol content, monomeric and total anthocyanin, total flavonols, total phenolic compounds and antioxidant activity by DPPH and FRAP methods. The use of calcium carbonate caused a reduction in total titratable acidity, while the use of glucose syrup resulted in wines with low alcohol content. The blueberries wine from Climax and Aliceblue cultivars had higher content of anthocyanin when produced with glucose syrup. The use of calcium carbonate and glucose syrup also provided wines more appreciated by tasters in relation to color. With regard to flavor, George and Aliceblue were the cultivars with lower preference under the control treatments (without carbonate and sugar. The presence of phenolic compounds may have provided a positive influence on wine flavor, once the more preferred wines presented the greater phenolic content.

  3. Studies of toxic metals removal in industrial wastewater after electron-beam treatment

    International Nuclear Information System (INIS)

    Ribeiro, Marcia Almeida

    2002-01-01

    The Advanced Oxidation Process, using electron-beam, have been studied by scientific community due to its capacity to mineralize the toxic organic compound from highly reactive radical's formation. The electron-beam treatment process has been adopted by several countries for organic compounds removal and to effluents and sewers biological degradation. In this work, studies of metals removal in the simulated aqueous solutions and in the actual industrial effluents were carried out, using electron-beam treatment. The effluents samples were collected at ETE/SABESP (Governmental Wastewater Treatment Plant) in Suzano, SP city. The sampling was outlined at three distinctive sites: Industrial Receiver Unit, Medium Bar, and Final Effluent. The effluents samples were irradiated using different irradiation doses (20, 50, 100, 200 and 500 kGy). The removal behavior of metals Ca, CI, S, P, K, Al, Fe, As, Ni, Cr, Zn, Si, Co, Mn, As, Se, Cd, Hg and Pb was verified. The elements determination was accomplished with the x-ray fluorescence (WD-XRFS) technique using Fundamental Parameters method and thin film samples. The elements Fe, Zn, Cr and Co presented a removal > 99% to 200 kGy of irradiation dose in industrial effluent. At the same dose, P, Al and Si presented a removal of 81.8%, 97.6% and 98.7%, respectively. Ca and S were removed more than 80% at 20 kGy and Na, CI and K did not presented any degree of removal. As, Se, Cd, Hg and Pb removal was studied in the simulated aqueous solutions and industrial effluents with scavengers addition (EDTA and HCOONa). The elements As and Hg presented a removal of 92% and 99%, respectively, with HCOONa, at 500 kGy irradiation dose. The Se presented a 96.5% removal at same irradiation dose without scavengers addition. The removal of Cd and Pb did not give a significant removal, once all of the assay were carried out in the oxidant medium. (author)

  4. Microbial terroir for wine grapes

    Energy Technology Data Exchange (ETDEWEB)

    Gilbert, J. A.; van der Lelie, D.; Zarraonaindia, I.

    2013-12-05

    The viticulture industry has been selectively growing vine cultivars with different traits (grape size, shape, color, flavor, yield of fruit, and so forth) for millennia, and small variations in soil composition, water management, climate, and the aspect of vineyards have long been associated with shifts in these traits. As such, many different clonal varieties of vines exist, even within given grape varieties, such as merlot, pinot noir, and chardonnay. The commensal microbial flora that coexists with the plant may be one of the key factors that influence these traits. To date, the role of microbes has been largely ignored, outside of microbial pathogens, mainly because the technologies did not exist to allow us to look in any real depth or breadth at the community structure of the multitudes of bacterial and fungal species associated with each plant. In PNAS, Bokulich et al. (1) used next-generation sequencing of 16S rRNA and internal transcribed spacer ribosomal sequence to determine the relative abundances of bacteria and fungi, respectively, from grape must (freshly pressed grape juice, containing the skins and seeds) from plants in eight vineyards representing four of the major wine growing regions in California. The authors show that the microbiomes (bacterial and fungal taxonomic structure) associated with this early fermentation stage show defined biogeography, illustrating that different wine-growing regions maintain different microbial communities, with some influences from the grape variety and the year of production.

  5. Technological change in the wine market? The role of QR codes and wine apps in consumer wine purchases

    OpenAIRE

    Lindsey M. Higgins; Marianne McGarry Wolf; Mitchell J. Wolf

    2014-01-01

    As an experiential good, wine purchases in the absence of tastings are often challenging and information-laden decisions. Technology has shaped the way consumers negotiate this complex purchase process. Using a sample of 631 US wine consumers, this research aims to identify the role of mobile applications and QR codes in the wine purchase decision. Results suggest that wine consumers that consider themselves wine connoisseurs or experts, enjoy talking about wine, and are interested in wine th...

  6. Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae in the first fermentation on the foam properties of sparkling wine (Cava

    Directory of Open Access Journals (Sweden)

    Medina-Trujillo Laura

    2016-01-01

    Full Text Available In a previous study we reported that sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae during the first fermentation increased the protein concentration and improved the foaming properties of a base wine. Since effervescence and foam of sparkling wines are key quality factors, the interest of this practice for sparkling wine industry is obvious. In this paper we study whether the foaming properties of the sparkling wines produced from the base wines obtained by sequential inoculation with T. delbrueckii and S. cerevisiae remains better than those of their controls produced from base wines fermented only with S. cerevisiae. The obtained results confirmed that sequential inoculation in the production of the base wine originated sparkling wines with significantly higher maximum heights of foam than conventional inoculation, probably because autolysis of the T. delbrueckii cells in the base wine released higher amounts of proteins, especially of the low molecular weight fraction.

  7. Bordeaux of Talca and Champagne of Mendoza: Appellations of Origin and identity contamination of wines in Argentina and Chile

    OpenAIRE

    Pablo Alberto Lacoste; Diego Ignacio Jiménez Cabrera; Félix Maximiano Briones Quiroz; Amalia Castro San Carlos; Bibiana Marcela Rendón Zapata; José Gabriel Jeffs Munizaga

    2014-01-01

    The development of Appellations of Origin (AO) is one of the wines of outstanding wine industry in Argentina and Chile subjects. Given the strong trend towards concentration of the wine industry in these two countries, it is relevant to study the AO because they represent an appropriate mechanism to reduce the gap and enhance the possibilities of SMEs. Why AO not have developed in Argentina and Chile? This article examines the causes that inhibit the development of local AO in the regional vi...

  8. Fun with Singing Wine Glasses

    Science.gov (United States)

    Boone, Christine; Galloway, Melodie; Ruiz, Michael J.

    2018-01-01

    A fun activity is presented using singing wine glasses for introductory physics students. Students tune a white wine glass and a red wine glass to as many semitones as possible by filling the glasses with the appropriate amounts of water. A smart phone app is used to measure the frequencies of equal-temperament tones. Then plots of frequency…

  9. Tears of Wine

    Science.gov (United States)

    Rathore, Prerana; Sharma, Vivek

    `Tears of wine' refer to the rows of wine-drops that spontaneously emerge within a glass of strong wine. Evaporation-driven Marangoni flows near the meniscus of water-alcohol mixtures drive liquid upward forming a thin liquid film, and a rim or ridge forms near the moving contact line. Eventually the rim undergoes an instability forming drops, that roll back into bulk reservoir forming so called tears or legs of wine. Most studies in literature argue the evaporation of more volatile, lower surface tension component (alcohol) results in a concentration-dependent surface tension gradient that drives the climbing flow within the thin film. Though it is well-known that evaporative cooling can create temperature gradients that could provide additional contribution to the climbing flows, the role of thermocapillary flows is less well-understood. Furthermore, the patterns, flows and instabilities that occur near the rim, and determine the size and periodicity of tears, are not well-studied. Using experiments and theory, we visualize and analyze the formation and growth of tears of wine. The sliding drops, released from the rim towards the bulk reservoir, show oscillations and a cascade of fascinating flows that are analyzed for the first time.

  10. A Review of Data Mining with Big Data towards Its Applications in the Electronics Industry

    Directory of Open Access Journals (Sweden)

    Shengping Lv

    2018-04-01

    Full Text Available Data mining (DM with Big Data has been widely used in the lifecycle of electronic products that range from the design and production stages to the service stage. A comprehensive analysis of DM with Big Data and a review of its application in the stages of its lifecycle will not only benefit researchers to develop strong research themes and identify gaps in the field but also help practitioners for DM application system development. In this paper, a brief clarification of DM-related topics is presented first. A flowchart of DM and the main content of the flowchart steps are given in which commonly used data preparation and preprocessing approaches, DM functions and techniques, and performances indicators are summarized. Then, a comprehensive review covering 105 articles from 2007 to 2017 on DM or Big Data applications in the electronics industry is provided according to the flowchart from various points of view such as data handling, applications of DM, or Big Data at different lifecycle stages, and the software used in the applications. On this basis, a diagram of data content for different knowledge areas and a framework for DM and Big Data applications in the electronics industry are established. Finally, conclusions and future research directions are given.

  11. Methanol in wine

    Directory of Open Access Journals (Sweden)

    Hodson Greg

    2017-01-01

    Full Text Available This paper examines the origins of methanol in grape wine and the quantities typically found in it, as well as in other foods such as unpasteurised fruit juices. The toxicology of methanol and the associated regulatory limits established by competent authorities in various parts of the world are also considered. It is concluded that such limits are not driven by public health considerations and thus authorities are requested to consider the need for methanol analyses to be performed and reported on certificates of analysis as a condition of market entry for wine. Where methanol limits are still deemed to be necessary to achieve policy objectives, authorities are encouraged to establish them in the light of the levels of methanol typically found in grape wines produced by the full array of internationally permitted winemaking practices, and to consider harmonising their limits with those that have already been established by other governments or recommended by appropriate intergovernmental organisations.

  12. Industrial applications of electron beam flue gas treatment - From laboratory to the practice

    International Nuclear Information System (INIS)

    Chmielewski, Andrzej G.

    2007-01-01

    The electron beam technology for flue gas treatment (EBFGT) has been developed in Japan in the early 1980s. Later on, this process was investigated in pilot scale in the USA, Germany, Japan, Poland, Bulgaria and China. The new engineering and process solutions have been developed during the past two decades. Finally industrial plants have been constructed in Poland and China. The high efficiency of SO x and NO x removal was achieved (up to 95% for SO x and up to 70% for NO x ) and by-product is a high quality fertilizer. Since the power of accelerators applied in industrial installation is over 1 MW and requested operational availability of the plant is equal to 8500 h in year, it is a new challenge for radiation processing applications

  13. Treatment of industrial effluents using electron beam accelerator and adsorption with activated carbon. A comparative study

    International Nuclear Information System (INIS)

    Las Casas, Alexandre

    2004-01-01

    Several methods are used In the pollutant removal from Industrial and domestic wastewater. However when the degradation of toxic organic pollutants, mainly the recalcitrant is objectified, the conventional treatments usually do not meet the desirable performance in the elimination or decrease the impact when the effluent are released to the environment what takes to the research of alternative methods that seek the improvement of the efficiency of the wastewater treatment systems jointly employees or separately. This work presents a study of degradation/removal of pollutants organic compounds comparing two methods using radiation from industrial electron beam and granular activated carbon (GAC). The removal efficiency of the pollutants was evaluated and it was verified that the efficiency of adsorption with activated carbon is similar to the radiation method. The obtained results allowed to evaluated the relative costs of these methods. (author)

  14. Relationship between Menthiafolic Acid and Wine Lactone in Wine.

    Science.gov (United States)

    Giaccio, Joanne; Curtin, Chris D; Sefton, Mark A; Taylor, Dennis K

    2015-09-23

    Menthiafolic acid (6-hydroxy-2,6-dimethylocta-2,7-dienoic acid, 2a) was quantified by GC-MS in 28 white wines, 4 Shiraz wines, and for the first time in 6 white grape juice samples. Menthiafolic acid was detected in all but one of the wine samples at concentrations ranging from 26 to 342 μg/L and in the juice samples from 16 to 236 μg/L. Various model fermentation experiments showed that some menthiafolic acid in wine could be generated from the grape-derived menthiafolic acid glucose ester (2b) during alcoholic and malolactic fermentation. Samples containing high concentrations of menthiafolic acid were also analyzed by enantioselective GC-MS and were shown to contain this compound in predominantly the (S)-configuration. Enantioselective analysis of wine lactone (1) in one of these samples, a four-year-old Chardonnay wine showed, for the first time, the presence of the 3R,3aR,7aS isomer of wine lactone (1b), which is the enantiomer of the form previously reported as the sole isomer present in young wine samples. The weakly odorous 3R,3aR,7aS 1b form comprised 69% of the total wine lactone in the sample. On the basis of the enantioselectivity of the hydrolytic conversion of menthiafolic acid to wine lactone at pH 3.0 determined previously and the relative proportions of (R)- and (S)-menthiafolic acid in the Chardonnay wine, the predicted ratio of wine lactone enantiomers that would be formed from hydrolysis at ambient temperature of the menthiafolic acid present in this wine was close to the ratio measured, which was consistent with menthiafolic acid being the major or sole precursor to wine lactone in this sample.

  15. New Zealand Winegrowers Attitudes and Behaviours towards Wine Tourism and Sustainable Winegrowing

    Directory of Open Access Journals (Sweden)

    Tim Baird

    2018-03-01

    Full Text Available There are significant economic, environmental, social, and marketing issues that exist from the supply-side perspective in response to sustainability. This study examines New Zealand winegrowers in terms of their attitudes and behaviours towards wine tourism and sustainable wine production. A national survey was conducted at the end of 2015, which was the fourth such survey to be undertaken as part of a longitudinal study of wine tourism in New Zealand. This survey drew on issues of wine and biosecurity, climate change, and eco-labelling, as well as wine tourism. These issues were examined within the context of three key drivers of sustainability: the physical aspects of sustainable wine production, the internal drivers within wine businesses for the adoption of sustainable practices, and the external regulatory aspects that govern the adoption of sustainable wine production practices. The findings indicate that there were substantial concerns with the perceived value provided by both wine tourism and sustainable winegrowing practices. These concerns exist at both the firm level and with the governing bodies that are responsible for implementing sustainable winegrowing initiatives. Unless this perception of the value of sustainability within the New Zealand wine industry is altered in the future, it appears that there will continue to be an ongoing issue as to how sustainable winegrowing initiatives are implemented.

  16. Industrial Robot Automation in Solving Non-Vacuum Electron-Beam Welding Problems

    Directory of Open Access Journals (Sweden)

    Borovik Vasiliy

    2016-01-01

    Full Text Available The paper describes one modeling automated hardware-software system to develop additive technologically - based products. Algorithm synthesis for industrial robot control was performed. In this case, the operating tool is an electron -beam projector with plasma emitter. The model testing results of thermal processes (in 3D-enqueuing proceeding within additive substrate material system have been described. The modeling results revealed those required parameters of emission power which would provide the melting of additive material (TiC excluding boiling.

  17. Dynamics of vendor innovation capability: Evidence from the Electronics Manufacturing Services industry

    DEFF Research Database (Denmark)

    Perunovic, Zoran; Mefford, Robert; Christoffersen, Mads

    2012-01-01

    , by traditional manufacturing capabilities, such as cost, quality, delivery, and flexibility. Taking a vendor’s perspective in outsourcing, we develop and present a conceptual framework for studying vendor innovation capability. We propose to test this framework in the Electronic Manufacturing Services Industry.......Recent developments suggest that an increasing number of companies outsource manufacturing with the hope that vendors will help them improve innovativeness. Still, the growing research in the topic has not yet studied two important dimensions of the relationship between manufacturing outsourcing...

  18. Research, Commercialization, & Workforce Development in the Polymer/Electronics Recycling Industry

    Energy Technology Data Exchange (ETDEWEB)

    Carl Irwin; Rakesh Gupta; Richard Turton; GangaRao Hota; Cyril Logar; Tom Ponzurick; Buddy Graham; Walter Alcorn; Jeff Tucker

    2006-02-01

    The Mid-Atlantic Recycling Center for End-of-Life Electronics (MARCEE) was set up in 1999 in response to a call from Congressman Alan Mollohan, who had a strong interest in this subject. A consortium was put together which included the Polymer Alliance Zone (PAZ) of West Virginia, West Virginia University (WVU), DN American and Ecolibrium. The consortium developed a set of objectives and task plans, which included both the research issues of setting up facilities to demanufacture End-of-Life Electronics (EoLE), the economics of the demanufacturing process, and the infrastructure development necessary for a sustainable recycling industry to be established in West Virginia. This report discusses the work of the MARCEE Project Consortium from November 1999 through March 2005. While the body of the report is distributed in hard-copy form the Appendices are being distributed on CD's.

  19. Botrytized wines – current perspectives

    Directory of Open Access Journals (Sweden)

    Magyar I

    2016-10-01

    Full Text Available Ildikó Magyar, János Soós Department of Oenology, Institute of Viticulture and Oenology, Szent István University, Budapest, Hungary Abstract: Botrytized wines are wine specialties made of overripe grapes infected by Botrytis cinerea with the form “noble rot”. Due to the particular characteristics of the noble rotted grape, these wines (eg, Tokaji Aszú, Sauternes, Trockenbeerenauslese types, etc have many characteristic features, including higher or lower residual sugar content and unique aroma composition. The technology, biochemistry, and special characteristics of botrytized wines have been researched for a long time. This review outlines the main directions of the current studies, giving a brief overview on the recent findings. Beside the traditional wine types, noble rot is increasingly utilized in making newer sweet wine styles and straw (passito wines, which generates a series of new interesting experimental results. The fungus–grape interactions during the noble rot, the induced botrytization, the microbial communities of botrytized wines, and the volatile compounds having key roles in the distinct aroma of these wine styles are being focused on in the current studies in this field. Keywords: Botrytis, noble rot, sweet wines, passito wine, aroma

  20. Device controllers using an industrial personal computer of the PF 2.5-GeV Electron Linac at KEK

    International Nuclear Information System (INIS)

    Otake, Yuji; Yokota, Mitsuhiro; Kakihara, Kazuhisa; Ogawa, Yujiro; Ohsawa, Satoshi; Shidara, Tetsuo; Nakahara, Kazuo

    1992-01-01

    Device controllers for electron guns and slits using an industrial personal computer have been designed and installed in the Photon Factory 2.5-GeV Electron Linac at KEK. The design concept of the controllers is to realize a reliable system and good productivity of hardware and software by using an industrial personal computer and a programmable sequence controller. The device controllers have been working reliably for several years. (author)

  1. Outlining the influence of non-conventional yeasts in wine ageing over lees.

    Science.gov (United States)

    Belda, Ignacio; Navascués, Eva; Marquina, Domingo; Santos, Antonio; Calderón, Fernando; Benito, Santiago

    2016-07-01

    During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non-Saccharomyces yeasts as alternative tools to manage the winemaking process have turned the oenology industry. Although the contribution of different yeast species to wine quality during fermentation is increasingly understood, information about their role in wine ageing over lees is really scarce. This work aims to analyse the incidence of three non-Saccharomyces yeast species of oenological interest (Torulaspora delbrueckii, Lachancea thermotolerans and Metschnikowia pulcherrima) and of a commercial mannoprotein-overproducer S. cerevisiae strain compared with a conventional industrial yeast strain during wine ageing over lees. To evaluate their incidence in mouthfeel properties of wine after 4 months of ageing, the mannoprotein content of wines was evaluated, together with other wine analytic parameters, such as colour and aroma, biogenic amines and amino acids profile. Some differences among the studied parameters were observed during the study, especially regarding the mannoprotein concentration of wines. Our results suggest that the use of T. delbrueckii lees in wine ageing is a useful tool for the improvement of overall wine quality by notably increasing mannoproteins, reaching values higher than obtained using a S. cerevisiae overproducer strain. Copyright © 2016 John Wiley & Sons, Ltd. Copyright © 2016 John Wiley & Sons, Ltd.

  2. The influence of ultrasound on wine and wine materials acidity during clarification process in tubular membrane filters

    Directory of Open Access Journals (Sweden)

    A. A. Ponedelchenko

    2016-01-01

    Full Text Available Researches on the experimental ultrasonic installation were carried out, using industrial equipment for bottling liquids and ultrasonic apparatus "Volna-M" UZTA-1/22-OM, for clarification and filtering of table wines by tangential microfiltration using membrane ceramic filtering elements with a pore size of 0.2 micron at a pressure of 0.5-2.0 bar. Membrane ultrafiltration upon application of ultrasound of 30-40 microns amplitude and a frequency of 20 kHz ± 1.65 Hz at high filter performance and work stability changes the quantitative content of the valuable wine components slightly. But much attention to the increase of titratable acidity and pH medium due to possible degradation and esterification intensification of higher acids and alcohols was paid. At the same time more intense and rich aroma and distinct flavor with berry notes appears in wine that along with the physical- and chemical indicators helped to improve organoleptic characteristics and to increase the tasting evaluation of wines. At the same time, the content of phenolic and nitrogen compounds is reduced resulting in wines stability to protein and colloidal opacification. It became possible to refuse multiple regeneration of ceramic filter elements for the  ecovery of their performance, as well as the use of preservatives and antiseptics at a high wines bottling stability. It is shown that the filtration with the dosing of ultrasound in the wine industry allows not only reducing the cost of consumables, equipment and removing some of the traditional processes, but also providing the cold sterilization of wine materials with an increase in their quality.

  3. An electron beam linear scanning mode for industrial limited-angle nano-computed tomography

    Science.gov (United States)

    Wang, Chengxiang; Zeng, Li; Yu, Wei; Zhang, Lingli; Guo, Yumeng; Gong, Changcheng

    2018-01-01

    Nano-computed tomography (nano-CT), which utilizes X-rays to research the inner structure of some small objects and has been widely utilized in biomedical research, electronic technology, geology, material sciences, etc., is a high spatial resolution and non-destructive research technique. A traditional nano-CT scanning model with a very high mechanical precision and stability of object manipulator, which is difficult to reach when the scanned object is continuously rotated, is required for high resolution imaging. To reduce the scanning time and attain a stable and high resolution imaging in industrial non-destructive testing, we study an electron beam linear scanning mode of nano-CT system that can avoid mechanical vibration and object movement caused by the continuously rotated object. Furthermore, to further save the scanning time and study how small the scanning range could be considered with acceptable spatial resolution, an alternating iterative algorithm based on ℓ0 minimization is utilized to limited-angle nano-CT reconstruction problem with the electron beam linear scanning mode. The experimental results confirm the feasibility of the electron beam linear scanning mode of nano-CT system.

  4. Factors Related to Success in Electronic Mentoring of Female College Engineering Students by Mentors Working in Industry.

    Science.gov (United States)

    Carlsen, William S.; Single, Peg Boyle

    This paper reports findings from a comprehensive evaluation of the first national electronic mentoring program that matches female engineering students with mentors working in industry. The program being evaluated--MentorNet--uses a combination of on-line tools, computer databases, mentoring specialists, and campus and industrial contacts to…

  5. 27 CFR 27.59 - Wines.

    Science.gov (United States)

    2010-04-01

    ... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...), prior to their removal from customs custody. Containers of imported wine bottled or packaged after...

  6. LIFE CYCLE OF A WINE BRAND

    Directory of Open Access Journals (Sweden)

    Viktoriia Paziuk

    2015-11-01

    then the product will cause its strong commitment and provide the expected profit. A brand contributes to an adequate instant reaction of manufacturers and distributors of products to internal and external challenges in a dynamic shift in the consumer market and increases competition. The value/ originality. Modern scientific studies increasingly gain urgency of development, existence and determination of characteristics of the brand life cycle. However, given specificity of the wine industry, the coverage of this issue in the literature requires constantly new and innovative approaches to problem-solving efficiency of the brand. The article explores and describes factors that affect the life cycle of the wine brand management that provides gain competitive advantages in certain stages and allows to extend the brand in the face of increasing competition.

  7. Red wine activates plasma membrane redox system in human erythrocytes.

    Science.gov (United States)

    Tedesco, Idolo; Moccia, Stefania; Volpe, Silvestro; Alfieri, Giovanna; Strollo, Daniela; Bilotto, Stefania; Spagnuolo, Carmela; Di Renzo, Massimo; Aquino, Rita P; Russo, Gian Luigi

    2016-01-01

    In the present study, we report that polyphenols present in red wine obtained by a controlled microvinification process are able to protect human erythrocytes from oxidative stress and to activate Plasma Membrane Redox System (PMRS). Human plasma obtained from healthy subjects was incubated in the presence of whole red wine at a concentration corresponding to 9.13-73 μg/ml gallic acid equivalents to verify the capacity to protect against hypochlorous acid (HOCl)-induced plasma oxidation and to minimize chloramine formation. Red wine reduced hemolysis and chloramine formation induced by HOCl of 40 and 35%, respectively. PMRS present on human erythrocytes transfers electrons from intracellular molecules to extracellular electron acceptors. We demonstrated that whole red wine activated PMRS activity in human erythrocytes isolated from donors in a dose-dependent manner with a maximum at about 70-100 μg/ml gallic acid equivalents. We also showed that red wine increased glutathione (GSH) levels and erythrocytic antioxidant capacity, measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) quenching assay. Furthermore, we reported that GSH played a crucial role in regulating PMRS activity in erythrocytes. In fact, the effect of iodoacetamide, an alkylating agent that induces depletion of intracellular GSH, was completely counteracted by red wine. Bioactive compounds present in red wine, such as gallic acid, resveratrol, catechin, and quercetin were unable to activate PMRS when tested at the concentrations normally present in aged red wines. On the contrary, the increase of PMRS activity was associated with the anthocyanin fraction, suggesting the capacity of this class of compounds to positively modulate PMRS enzymatic activity.

  8. Determination of Favorite Wine from Comparison of Wine Aroma Attributes

    Science.gov (United States)

    Koike, Takayuki; Kamimura, Hironobu; Shimada, Kouji; Yamada, Hiroshi; Kaneki, Noriaki

    The decision to choose the appropriate product matching the preference of each individual is based on the psychological impression of the adjective and the alternatives. The preference for a product group and physical condition also affect decision-making. The purpose of this study was to investigate the influence of differences in the preference of wine and changes in hunger level on the psychological and neuro-physiological aspects of decision-making where the subjects were asked to choose their most favorite wine after sniffing the aroma of several wines. The psychological aspects of decision-making while sniffing five different kinds of wine were evaluated by the analytical hierarchal process (AHP) method, while the neuro-physiological aspects were evaluated by measuring the level of oxygenated hemoglobin concentrations (O2Hb) in the process of smelling the wine aromas within three minutes compared to when the non-odor and alcoholic solutions were presented. AHP analysis showed that the adjective “Favorite” was given the highest importance and a white wine with a sweet aroma was the most favored wine, regardless of the wine preference. The normalized mean O2Hb levels in each minute showed that, in the case of the wine lovers, the time course of the O2Hb level, decreased when they sensed the wine aroma compared to when they sensed non-odor solutions, and, in non-wine lovers, the O2Hb levels remained at higher values compared to the smell of the non-odor solution when they sensed the aroma of the alcoholic solution. The results indicate that there are differences with regard to decision-making between the psychological and physiological aspects when people are made to choose their most favorite wine by sniffing wine aromas.

  9. Social media as a means to access millennial wine consumers

    OpenAIRE

    Fuentes Fernández, R.; Vriesekoop, F.; Urbano, B.

    2017-01-01

    Purpose \\ud The purpose of this research is to gain insights of\\ud the use of social media (SM) in the wine industry. From the theoretical viewpoint to analyze wineries’ social media segmentation, targeting and positioning (STP) to help the wine industry to improve the effectiveness of SM communication. \\ud Design/methodology/approach \\ud An observational study of Spanish wineries’ SM presence and traffic was carried out during a three-month period in 2013 and repeated in 2016. During this pe...

  10. Application of electron beam irradiation combined to conventional treatment to treat industrial effluents

    Science.gov (United States)

    Duarte, C. L.; Sampa, M. H. O.; Rela, P. R.; Oikawa, H.; Cherbakian, E. H.; Sena, H. C.; Abe, H.; Sciani, V.

    2000-03-01

    A preliminary study to combine electron beam irradiation process with biological treatment was carried out. Experiments were conducted using samples from a governmental wastewater treatment plant (WTP) that receives about 20% of industrial wastewater, with the objective of destroying the refractory organic pollutants and to obtain a better performance of this plant. Samples from five different steps of WTP were collected and irradiated in the electron beam accelerator in a batch system with 5.0, 10.0 and 20.0 kGy doses. The main results showed a removal of 99% of all organic compound analysed in the industrial receiver unit (IRU) effluent and in the coarse bar screen (CBS) effluent with a 20 kGy dose, and for the medium bar screen (MBS) and primary sedimentation (PS) effluent a 10 kGy dose was sufficient. In the case of final effluent (FE), a dose of 5 kGy removed the remaining organic compounds and dyes present after biological treatment.

  11. A Pilot Assessment of Occupational Health Hazards in the US Electronic Scrap Recycling Industry.

    Science.gov (United States)

    Ceballos, Diana M; Gong, Wei; Page, Elena

    2015-01-01

    The National Institute for Occupational Safety and Health (NIOSH) surveyed a randomly selected sample of electronic scrap (e-scrap) recycling facilities nationwide to characterize work processes, exposures, and controls. Despite multiple attempts to contact 278 facilities, only 47 responded (17% response rate). Surveyed facilities reported recycling a wide variety of electronics. The most common recycling processes were manual dismantling and sorting. Other processes included shredding, crushing, and automated separation. Many facilities reported that they had health and safety programs in place. However, some facilities reported the use of compressed air for cleaning, a practice that can lead to increased employee dust exposures, and some facilities allowed food and drinks in the production areas, a practice that can lead to ingestion of contaminants. Although our results may not be generalizable to all US e-scrap recycling facilities, they are informative regarding health and safety programs in the industry. We concluded that e-scrap recycling has the potential for a wide variety of occupational exposures particularly because of the frequent use of manual processes. On-site evaluations of e-scrap recyclers are needed to determine if reported work processes, practices, and controls are effective and meet current standards and guidelines. Educating the e-scrap recycling industry about health and safety best practices, specifically related to safe handling of metal dust, would help protect employees.

  12. Does wine prevent dementia?

    Directory of Open Access Journals (Sweden)

    Roger M Pinder

    2009-02-01

    Full Text Available Roger M PinderPharma Consultant, York, UKAbstract: There is substantial evidence that moderate consumption of alcohol reduces significantly the risks of coronary heart disease, stroke and type 2 diabetes. Furthermore, the incidence of dementia, both of the Alzheimer’s type (AD and the vascular variety (VaD, is lower in societies which consume a Mediterranean diet of mainly fish, fruit, vegetables, olive oil, and wine. In particular, extensive evidence from both population-based cohort and case control studies in different areas of the world and across genders and racial groups suggests that regular consumption of moderate amounts of alcohol, especially in the form of wine, is associated with a lower risk of developing AD and VaD compared with abstention and heavy drinking. Carriers of the APOE ε4 allele seem to gain less benefit. Age-related cognitive decline, particularly in women, is lower in regular drinkers, while older drinkers with Mild Cognitive Impairment (MCI progress less frequently to AD than their abstaining counterparts. Plausible biological mechanisms for the neuroprotective effects of wine include its glucose-modifying, antioxidant and inflammatory properties, but it additionally seems to modify the neuropathology of AD, particularly the deposition of amyloid plaque. Indeed, some of these mechanisms are already targets for the development of new therapeutic agents for the treatment of dementia.Keywords: alcohol, Alzheimer’s disease, dementia, epidemiology, polyphenols, wine

  13. Port-wine stain

    Science.gov (United States)

    ... About MedlinePlus Show Search Search MedlinePlus GO GO About MedlinePlus Site Map FAQs Customer Support Health Topics Drugs & Supplements Videos & Tools Español You Are Here: Home → Medical Encyclopedia → Port-wine stain URL of this page: //medlineplus.gov/ency/ ...

  14. Wine and heart health

    Science.gov (United States)

    ... About MedlinePlus Show Search Search MedlinePlus GO GO About MedlinePlus Site Map FAQs Customer Support Health Topics Drugs & Supplements Videos & Tools Español You Are Here: Home → Medical Encyclopedia → Wine and heart health URL of this page: //medlineplus. ...

  15. High pressure inactivation of Brettanomyces bruxellensis in red wine.

    Science.gov (United States)

    van Wyk, Sanelle; Silva, Filipa V M

    2017-05-01

    Brettanomyces bruxellensis ("Brett") is a major spoilage concern for the wine industry worldwide, leading to undesirable sensory properties. Sulphur dioxide, is currently the preferred method for wine preservation. However, due to its negative effects on consumers, the use of new alternative non-thermal technologies are increasingly being investigated. The aim of this study was to determine and model the effect of high pressure processing (HPP) conditions and yeast strain on the inactivation of "Brett" in Cabernet Sauvignon wine. Processing at 200 MPa for 3 min resulted in 5.8 log reductions. However higher pressure is recommended to achieve high throughput in the wine industry, for example >6.0 log reductions were achieved after 400 MPa for 5 s. The inactivation of B. bruxellensis is pressure and time dependent, with increased treatment time and pressure leading to increased yeast inactivation. It was also found that yeast strain had a significant effect on HPP inactivation, with AWRI 1499 being the most resistant strain. The Weibull model successfully described the HPP "Brett" inactivation. HPP is a viable alternative for the inactivation of B. bruxellensis in wine, with the potential to reduce the industry's reliance on sulphur dioxide. Copyright © 2016 Elsevier Ltd. All rights reserved.

  16. Reduction of organic solvent emission by industrial use of electron-beam curable coatings

    International Nuclear Information System (INIS)

    Haering, E.

    1982-01-01

    Most industrial finishing processes operate by the use of liquid organic coating materials drying by solvent evaporation and subsequent chemical crosslinking reactions, in many cases also releasing cleavage products. These organic emissions contribute to air pollution and therefore many countries have issued restrictions in order to protect the environment. Complementary to other modern methods for reducing this problem, radiation chemistry enables an approach by radical chain polymerization which can be induced by exposure to electron radiation. This procedure is known as electron-beam curing of coatings or the EBC process. It utilizes well-developed accelerator equipment with voltages of 150 to 400kV at a minimum energy consumption. There is no necessity to use irradiation facilities based on the decay of radioisotopes. Free radical polymerization requires unsaturated resins as pain binders and polymerizable liquid compounds (monomers) as reactive diluents. Their crosslinking yields a high molecular network, the coating, without any emission of organic solvents or cleavage products. Moreover, the radiochemical formation of the paint film occurs extremely rapidly. The technical application of EBC coatings began by coating automotive plastic parts; a little later the finishing of wood products gained more industrial use as a non-polluting and energy-saving coating technology. Application methods in coating plastic foils in combination with vacuum metallizing and the production of decorative laminating papers for furniture followed. In 1981 new EBC pilot lines were installed for curing top coats on PVC foil and also for the coating of prefinished steel wheels for automobiles. In comparison with conventional solvent-based methods the industrial EBC process results in a nearly complete reduction of organic solvent emission avoiding air pollution and saving valuable petrochemical raw materials. This paper reviews the development of EBC during the last decade. (author)

  17. Torulaspora delbrueckii for secondary fermentation in sparkling wine production.

    Science.gov (United States)

    Canonico, Laura; Comitini, Francesca; Ciani, Maurizio

    2018-09-01

    In the search for the desired oenological features and flavour complexity of wines, there is growing interest in the potential use of non-Saccharomyces yeast that are naturally present in the winemaking environment. Torulaspora delbrueckii is one such yeast that has seen profitable use in mixed fermentations with Saccharomyces cerevisiae and with different grape varieties. T. delbrueckii can have positive and distinctive impacts on the overall aroma of wines, and has also been used at an industrial level. Here, T. delbrueckii was successfully used in pure and mixed secondary fermentations for sparkling wine. The two selected T. delbrueckii strains used completed the secondary fermentation 'prise de mousse' in these pure and mixed fermentations. The sparkling wines obtained with T. delbrueckii showed different aromatic compositions and sensory profiles to those of S. cerevisiae. T. delbrueckii strain DiSVA 130 showed high esters production and significantly high scores for some of the aromatic descriptors that positively influence the sensory profile of sparkling wine. Thus, the use of T. delbrueckii in pure and mixed fermentations is a suitable strategy to further develop the flavour complexity during secondary fermentation of sparkling wines. Copyright © 2018 Elsevier Ltd. All rights reserved.

  18. Prosumers in the wine market: An explorative study

    Directory of Open Access Journals (Sweden)

    Marc Dressler

    2016-06-01

    Full Text Available Winning business models increasingly build on stronger integration of clients in the world of production. Empirical evidence on such prosuming for the wine industry is lacking. A multidimensional approach and 321 interviews with wine consumers allowed to explore presuming interest with descriptive, correlation, and a two-step cluster analyses. The study results support the relevance of customer integration in the world of wine. Two clusters divide the wine consumers: prosuming interested versus prosuming reluctant consumers. Against literature based expectations, demographics or wine knowledge are less cluster determinant. Challenging wine consumer groups, especially the younger generation, can be attracted via prosuming. New client relationships can be built with loyalty and price premium opportunities in a market where these two success variables are under pressure. Despite a general openness and curiosity from the client side the interviews revealed no enthusiasm for prosuming and disclosed a segment of clients with low and limited involvement interest. Hence careful resource allocation is recommended. Prosuming needs managerial attention and a strategic approach adapting the business model to integrate interested clients.

  19. The geography of vine and wine industry in Brazil: Territory, culture and heritage / Géographie de la vigne et du vin Brésilien : territoire, culture et patrimoine

    Directory of Open Access Journals (Sweden)

    Falcade Ivanira

    2016-01-01

    Full Text Available The Portuguese started in the sixteenth century, but the colonial system did encourage neither their growth nor the establishment of territories. The organization of regions where the grape and wine formed the economic dynamic is related to the nineteenth century colonization projects, especially Italians from 1875. These regions including the Serra Gaúcha of Rio Grande do Sul and other small areas. In the twentieth century, most of these regions have had important territorial transformations, however, viticulture elements remain in culture and regional identity. In recent years, the growing of vines expanded to other regions and also in other States. The cultivation of the vine and winemaking built a brand, both for the actors and for the regional society, whose viticultural landscape distinguishes and identifies regions, and the cultural expression of the grape and wine is present in numerous material and intangible elements. The material and the intangible cultural complex of the wine-growing regions are a diverse and dynamic heritage, more concentrated in Rio Grande do Sul, which contributes to the enhancement and preservation of cultural heritage and territorial wine in this State. The wine culture valued in the actions of patrimonialization depends on the importance that give them the actors involved.

  20. Scavenging Capacities of Some Wines and Wine Phenolic Extracts

    Directory of Open Access Journals (Sweden)

    Ioannis G. Roussis

    2005-01-01

    Full Text Available The aim of this study was to assess the ability of different wines – a sweet red, a dry red, a sweet white, and a dry white – to scavenge the stable 1,1’-diphenyl-2-picryl-hydrazyl radical (DPPH. and to determine their phenolic composition. Both red wines contained, apart from anthocyanins, also higher concentration of total phenolics, tartaric esters, and flavonols than the two white wines. All wines exhibited scavenging activity analogous to their total phenolic content. However, their phenolics differed in antiradical potency, which was visible in their EC50 values. The dry red wine, Xinomavro, had a lower EC50 value, indicating the higher antiradical potency of its phenolics. The scavenging capacities of phenolic extracts from Xinomavro red wine on hydroxyl radicals, superoxide radicals, and singlet oxygen were also assessed. Wine total extract was fractionated by extraction, and each of the three fractions was then subfractionated by column chromatography into two subfractions. Wine total extract, and its fractions and subfractions exhibited scavenging capacity on hydroxyl radicals, superoxide radicals, and singlet oxygen, indicating the activity of many wine phenolics. The most active wine extracts towards hydroxyl radicals were characterized by the high peaks of flavanols, anthocyanins and flavonols in their HPLC-DAD chromatograms. The most active extract towards superoxide radicals was rich in flavanols and anthocyanins. The characteristic phenolics of the most active wine extracts towards singlet oxygen were flavanols, flavonols and phenolic acids. The ability of all red wine phenolic extracts to scavenge singlet oxygen, along with hydroxyl and superoxide radicals, emphasizes its health functionality.

  1. Industrialization

    African Journals Online (AJOL)

    Lucy

    importantly exploiting cheap labour for industrial purposes from the native population. 13 . During the colonial era manufacturing in the continent was generally at the handicraft and small scale levels. In some colonies this was supplemented by some relatively complex industries producing mainly for export, but also ...

  2. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.

    Science.gov (United States)

    Chen, Kai; Escott, Carlos; Loira, Iris; Del Fresno, Juan Manuel; Morata, Antonio; Tesfaye, Wendu; Calderon, Fernando; Benito, Santiago; Suárez-Lepe, Jose Antonio

    2016-10-31

    Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed ( Vitis vinifera ) and French oak ( Quercus robur and Querrus petraea ), were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.

  3. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

    Directory of Open Access Journals (Sweden)

    Kai Chen

    2016-10-01

    Full Text Available Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed (Vitis vinifera and French oak (Quercus robur and Querrus petraea, were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.

  4. Determination of tritium in wine yeast samples

    International Nuclear Information System (INIS)

    Cotarlea, Monica-Ionela; Paunescu Niculina; Galeriu, D; Mocanu, N.; Margineanu, R.; Marin, G.

    1998-01-01

    Analytical procedures were developed to determine tritium in wine and wine yeast samples. The content of organic compounds affecting the LSC measurement is reduced by fractioning distillation for wine samples and azeotropic distillation/fractional distillation for wine yeast samples. Finally, the water samples were normally distilled with K MO 4 . The established procedures were successfully applied for wine and wine samples from Murfatlar harvests of the years 1995 and 1996. (authors)

  5. 27 CFR 4.27 - Vintage wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Vintage wine. 4.27 Section 4.27 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.27 Vintage wine. (a) General. Vintage wine is wine labeled...

  6. Using the Electronic Industry Code of Conduct to Evaluate Green Supply Chain Management: An Empirical Study of Taiwan’s Computer Industry

    Directory of Open Access Journals (Sweden)

    Ching-Ching Liu

    2015-03-01

    Full Text Available Electronics companies throughout Asia recognize the benefits of Green Supply Chain Management (GSCM for gaining competitive advantage. A large majority of electronics companies in Taiwan have recently adopted the Electronic Industry Citizenship Coalition (EICC Code of Conduct for defining and managing their social and environmental responsibilities throughout their supply chains. We surveyed 106 Tier 1 suppliers to the Taiwanese computer industry to determine their environmental performance using the EICC Code of Conduct (EICC Code and performed Analysis of Variance (ANOVA on the 63/106 questionnaire responses collected. We test the results to determine whether differences in product type, geographic area, and supplier size correlate with different levels of environmental performance. To our knowledge, this is the first study to analyze questionnaire data on supplier adoption to optimize the implementation of GSCM. The results suggest that characteristic classification of suppliers could be employed to enhance the efficiency of GSCM.

  7. MARKETING IMPLICATION IN WINE ECONOMY

    Directory of Open Access Journals (Sweden)

    Ştefan MATEI

    2014-11-01

    Full Text Available The wine, a very complex product in viticulture, has proved its tremendous importance not only to the individual but rational nutrition and increasing national income of a country cultivators (evidenced by the upward trend of the share of crop production horticulture and viticulture in the global economy agricultural. More interesting is, given the continued growth in the number of scientific publications and their quality (at least since the 1980s - where "wine" is the centerpiece of these studies - we can not but be witnessing a growing interest more to this "potion" and found that the growing popularity of wine in the science reveals the emergence of a new academic field, ie "wine economy" (or wine-economy. This study aims to make a foray into "wine economy" and to outline some of the implications of marketing in this area.

  8. Brand image of white wine

    OpenAIRE

    Zhao, Yue

    2011-01-01

    At present, the competition between companies is intensive. In the 21st century, companies want to survive business and create competitive advantages, and brands are of crucial importance. Currently the consumption of white wine in China’s Hebei Province is relatively high and all wine companies want to have a chance to grow. There are three main white wine brands in the local market of Hebei Province: Jiulongzui, Bancheng and Hengshui. The competition between the three is intense in both th...

  9. On the effects of search attributes on price variability: An empirical investigation on quality wines

    Directory of Open Access Journals (Sweden)

    Seccia Antonio

    2017-01-01

    Full Text Available The choice of a bottle of wine is affected by the presence of attributes that are searched by consumers and can be evaluated before the purchase. The aim of the paper is to analyze the effect of some search attributes on wine price variability applying the Hedonic Price Model. It allows explaining how the price of wine varies depending on its main quality attributes. The analysis has been based on a sample of wines made in Puglia, Italian region characterized by a tradition in wine production and consumption. Data have been collected from a wine guidebook considering the years 2008–2013. The study provided a measure of the market value of some search attributes for wines produced in Puglia. Attributes as alcoholic content, age and score given by experts, influence price variability allowing wines to obtain a premium price, such as the most known Protected Designation of Origin (PDO and some Protected Geographical Indication (PGI. The name of the variety seems not to have high influence with the exception of less known and locally grown varieties. Results may be of interest for marketers and policy makers of wine industry. Managerial implications could refer to the importance of differentiation strategies aimed to market segmentation and to the pricing strategy. Policymakers could also find interesting hints about the influence of the different appellations and the importance of minor autochthonous grape varieties.

  10. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking.

    Science.gov (United States)

    Pretorius, I S

    2000-06-15

    Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous fermentations, there is a progressive growth pattern of indigenous yeasts, with the final stages invariably being dominated by the alcohol-tolerant strains of Saccharomyces cerevisiae. This species is universally known as the 'wine yeast' and is widely preferred for initiating wine fermentations. The primary role of wine yeast is to catalyze the rapid, complete and efficient conversion of grape sugars to ethanol, carbon dioxide and other minor, but important, metabolites without the development of off-flavours. However, due to the demanding nature of modern winemaking practices and sophisticated wine markets, there is an ever-growing quest for specialized wine yeast strains possessing a wide range of optimized, improved or novel oenological properties. This review highlights the wealth of untapped indigenous yeasts with oenological potential, the complexity of wine yeasts' genetic features and the genetic techniques often used in strain development. The current status of genetically improved wine yeasts and potential targets for further strain development are outlined. In light of the limited knowledge of industrial wine yeasts' complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term. However, the staggering potential advantages of improved wine yeasts to both the winemaker and consumer in the third millennium are pointed out. Copyright 2000 John Wiley & Sons, Ltd.

  11. Strategic Management of Innovation Towards Sustainable Development of Brazilian Electronics Industry

    Directory of Open Access Journals (Sweden)

    Marco Antonio Silveira

    2013-04-01

    Full Text Available This paper presents and discusses the baselines of a nationwide project whose objective is to support the economic, social and environmental sustainability of Brazilian electronics industry. This project encompasses a complex and innovative articulation of a large number of multidimensional variables and includes some innovative solutions. It foresees the execution of a pilot project with the participation of nine companies producers of electro medical equipment. Its implementation occurs by coordinating innovation of products and processes with the integrated management of the marketing mix of products, by means of the integration of the company’s management systems. It is presented the theoretical and methodological foundations of this pilot project, its structure and organization, and the main results obtained so far.

  12. The impact of electronic banking on profitability and market share: Evidence from banking industry

    Directory of Open Access Journals (Sweden)

    Mohammad Khodaei Valahzaghard

    2014-12-01

    Full Text Available This paper presents an empirical investigation to study the effects of electronic banking devices such as automated telling machines (ATM, Point of sales (POS and Pin Pad on profitability and market share in Iranian banking industry. The population of this study considers the information of 16 banks, five governmental and eleven private, over the period 2007-2012. Using two regression techniques, the study has detected that while Pin Pad may influence on return of assets positively, ATM and POS may not have any meaningful impact on profitability. Moreover, in our survey, none of technological facilities had a meaningful impact on market share but there was a positive and meaningful relationship between bank size and market share.

  13. An analysis of vendor innovation capability in the contract electronics manufacturing industry

    DEFF Research Database (Denmark)

    Perunovic, Zoran; Mefford, Robert; Christoffersen, Mads

    2016-01-01

    Limited academic research has been given to analysing the innovation capabilities of vendors in outsourcing contracts. This paper seeks to address this gap in the literature by enhancing our understanding of how the innovation capability of vendors is deployed to win, run and renew outsourcing...... contracts with their customers. Employing the resource-based view as a theoretical basis and undertaking in-depth case study analysis of three vendors in the electronic manufacturing services industry, the research shows that to achieve the outsourcing objectives of winning, running and renewing...... and manufacturing. Three strategies are identified for vendors on how to deploy these IRCs, and a number of propositions are developed to indicate the suitability of the three deployment strategies for different operational contexts....

  14. Environmental attitudes towards wine tourism

    Directory of Open Access Journals (Sweden)

    Christopher Taylor

    2010-03-01

    Full Text Available Christopher Taylor1, Nelson Barber2, Cynthia Deale31School of Business, Eastern New Mexico University, Portales, Roosevelt County, NM, USA; 2Whittemore School of Business, University of New Hampshire, Durham, NH, USA; 3Department of Hospitality Management, East Carolina University, Greenville, NC , USAAbstract: Wine tourism marketers frequently seek new ways to promote destinations, often executing ecologically sustainable practices. As consumer environmental knowledge of a wine tourism destination increases, consumer attitudes change, influencing perceptions of the environmental policies of a wine region. In this consumer-driven economy, it is therefore important to search for effective ways to market destinations, and one approach is selective marketing. By focusing on consumers in this manner, it is possible to understand better their concerns and motivations, which should aid in marketing and advertising efforts. This study investigated wine consumers environmental concerns and attitudes about wine regions. Results suggest environmental attitudes differed by demographics regarding the impact of wine tourism, providing ideas on further marketing efforts for those involved in wine tourism.Keywords: sustainable wine tourism, green products, wine marketing, consumers

  15. Industrialization

    African Journals Online (AJOL)

    Lucy

    . African states as ... regarded as the most important ingredients that went to add value to land and labour in order for countries ... B. Sutcliffe Industry and Underdevelopment (Massachusetts Addison – Wesley Publishing Company. 1971), pp.

  16. Wine fermentation microbiome: a landscape from different Portuguese wine appellations

    Directory of Open Access Journals (Sweden)

    Cátia ePinto

    2015-09-01

    Full Text Available Grapes and wine musts harbour a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to describe the natural microbial communities, both fungal and bacterial microorganisms, associated with spontaneous wine fermentations. For this, the wine microbiome, from six Portuguese wine appellations, was fully characterized as regards to three stages of fermentation – Initial Must (IM, and Start and End of alcoholic fermentation (SF and EF, respectively.The wine fermentation process revealed a higher impact on fungal populations when compared with bacterial communities, and the fermentation evolution clearly caused a loss of the environmental microorganisms. Furthermore, significant differences (p<0.05 were found in the fungal populations between IM, SF and EF, and in the bacterial population between MI and SF. Fungal communities were characterized by either the presence of environmental microorganisms and phytopathogens in the initial musts, or yeasts associated with alcoholic fermentations in wine must samples as Saccharomyces and non-Saccharomyces yeasts (as Lachancea, Metschnikowia, Hanseniaspora, Hyphopichia, Sporothrix, Candida and Schizosaccharomyces. Among bacterial communities, the most abundant family was Enterobacteriaceae; though families of species associated with the production of lactic acid (Lactobacillaceae, Leuconostocaceae and acetic acid (Acetobacteriaceae were also detected. Interestingly, a biogeographical correlation for both fungal and bacterial communities was identified between wine appellations at IM suggesting that each wine region contains specific and embedded microbial communities which may contribute to the uniqueness of

  17. Wine fermentation microbiome: a landscape from different Portuguese wine appellations.

    Science.gov (United States)

    Pinto, Cátia; Pinho, Diogo; Cardoso, Remy; Custódio, Valéria; Fernandes, Joana; Sousa, Susana; Pinheiro, Miguel; Egas, Conceição; Gomes, Ana C

    2015-01-01

    Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to describe the natural microbial communities, both fungal and bacterial microorganisms, associated with spontaneous wine fermentations. For this, the wine microbiome, from six Portuguese wine appellations, was fully characterized as regards to three stages of fermentation - Initial Musts (IM), and Start and End of alcoholic fermentations (SF and EF, respectively). The wine fermentation process revealed a higher impact on fungal populations when compared with bacterial communities, and the fermentation evolution clearly caused a loss of the environmental microorganisms. Furthermore, significant differences (p < 0.05) were found in the fungal populations between IM, SF, and EF, and in the bacterial population between IM and SF. Fungal communities were characterized by either the presence of environmental microorganisms and phytopathogens in the IM, or yeasts associated with alcoholic fermentations in wine must samples as Saccharomyces and non-Saccharomyces yeasts (as Lachancea, Metschnikowia, Hanseniaspora, Hyphopichia, Sporothrix, Candida, and Schizosaccharomyces). Among bacterial communities, the most abundant family was Enterobacteriaceae; though families of species associated with the production of lactic acid (Lactobacillaceae, Leuconostocaceae) and acetic acid (Acetobacteriaceae) were also detected. Interestingly, a biogeographical correlation for both fungal and bacterial communities was identified between wine appellations at IM suggesting that each wine region contains specific and embedded microbial communities which may contribute to the uniqueness of regional wines.

  18. Industrialization

    OpenAIRE

    Blundel, Richard

    2016-01-01

    Industrialization, the historical development that saw cheesemaking transformed from a largely craft-based or artisanal activity, often located on a dairy farm, to a production process that, for the most part, takes place in large ‘cheese factories’ or creameries [See ARTISANAL]. The principal features of modern industrialized cheesemaking, which set it apart from traditional approaches include: high production volumes; sourcing of milk from multiple dairy herds; pasteurization and re-balanci...

  19. Purification and treatment of industrial wastewater by electron beam process: it's potential and effectiveness evaluation

    International Nuclear Information System (INIS)

    Zulkafli Ghazali; Khomsaton Abu Bakar; Ting Teo Ming; Siti Aiasah Hashim; Khairul Zaman Mohd Dahlan

    2002-01-01

    Demand for water has grown dramatically globally. We have seen how acute is the demand for treated water in Malaysia during dry spell of late. Between 1900 and 1995, water consumption increased by over six times, globally, more than double the rate of population growth. This rapid growth in water demand is due to the increasing reliance on irrigation to achieve food security, the growth of industries, and the increasing use for domestic purposes. Given the seriousness of the situation and future risk of crises, there is an urgent need to develop the water-efficient technologies including economical treatment methods of wastewater and polluted water. Electron beam treatment (E-Beam treatment) is a comparatively new method of wastewater purification. E-beam treatment is also an environment-friendly approach for the cleanup of contaminated groundwater and industrial wastewater. E-beam treatment treats multi-components waste streams and does not require any hazardous chemical additives nor does it create any secondary wastes. It uses fast formation of short-lived reactive particles, which are capable of efficient decomposition of pollutants inside wastewater. This paper highlights the practical treatment of wastewater using E-Beam method that gives essential conveniences and advantages of the followings: - strongest reducing and oxidizing agents; - universality and interchangeability of redox agents; - variety of paths for pollutant conversion; - process controllability; - wide choice of equipment and technological regimes; - compatibility with conventional methods. (Author)

  20. Antioxidative activity of red wine with the in-creased share of phenolic compounds from solid parts of grape

    Directory of Open Access Journals (Sweden)

    VESNA TUMBAS

    2010-03-01

    Full Text Available The structure and amount of phenolic compounds in the wine depend on the grapevine variety, agroecologic conditions and a way of vinification. The influence of pomace enrichment with solid parts of grape (stem and grape seeds during maceration on the antioxidative activity of red wines was investigated. The antioxidative activity of red wines towards DPPH• and hydroxyl (•OH radicals was determined by the electron spin resonance (ESR spectroscopy. The addition of stem to the pomace had no significant influence on the antioxidative wine activity increase, whereas enriching of pomace with 120 g seeds/kg of pomace resulted in the increase of antioxidative capacity of a wine. In the wine enriched with tannins and flavan-3-ols from the seeds, the antioxidative activity towards DPPH• (AADPPH• was 100%. None of the applied clarifiers showed a significant influence on the antioxidative activity of these wine samples. The antioxidative activity, measured as DPPH• scavenging activity, of the wine supplemented by seeds remained unchanged, showing 100% efficiency after the treatment by all tested fining agents. A significant difference in antioxidative activities towards hydroxyl radicals (AA•OH between the two wines was found. The antioxidative activity of the wine Merlot was higher than the antioxidative activity of the wine Cabernet sauvignon.

  1. Electron beam induced purification of dilute off gases from industrial processes and automobile tunnels

    International Nuclear Information System (INIS)

    Paur, H.-R.; Maetzing, H.

    1993-01-01

    The electron beam process has proved to be an efficient method for the removal of inorganic pollutants from flue gas. Since it simulates natural processes which occur in the atmospheric photochemistry, it appeared attractive to investigate the potential of the e-beam process to clean off-gases which contain hydrocarbon and inorganic trace components. Such emissions arise from industrial processes and from automobile tunnels. Commercial solvents were vaporized in air and irradiated with energetic electrons (300 keV). CO, CO 2 and aerosol particles were found as products and were determined quantitatively. The aerosol particles can be collected by a gravel bed filter and can be removed by combustion or biological degradation. From experiments and model calculations it was found that the e-beam process is a very economic tool to remove hydrocarbons from large off-gas volumes at initial concentrations of 50-100 mg C/m 3 , and that NO x can be removed very efficiently from tunnel off-gas. (author)

  2. Metal Extraction Processes for Electronic Waste and Existing Industrial Routes: A Review and Australian Perspective

    Directory of Open Access Journals (Sweden)

    Abdul Khaliq

    2014-02-01

    Full Text Available The useful life of electrical and electronic equipment (EEE has been shortened as a consequence of the advancement in technology and change in consumer patterns. This has resulted in the generation of large quantities of electronic waste (e-waste that needs to be managed. The handling of e-waste including combustion in incinerators, disposing in landfill or exporting overseas is no longer permitted due to environmental pollution and global legislations. Additionally, the presence of precious metals (PMs makes e-waste recycling attractive economically. In this paper, current metallurgical processes for the extraction of metals from e-waste, including existing industrial routes, are reviewed. In the first part of this paper, the definition, composition and classifications of e-wastes are described. In the second part, separation of metals from e-waste using mechanical processing, hydrometallurgical and pyrometallurgical routes are critically analyzed. Pyrometallurgical routes are comparatively economical and eco-efficient if the hazardous emissions are controlled. Currently, pyrometallurgical routes are used initially for the segregation and upgrading of PMs (gold and silver into base metals (BMs (copper, lead and nickel and followed by hydrometallurgical and electrometallurgical processing for the recovery of pure base and PMs. For the recycling of e-waste in Australia, challenges such as collection, transportation, liberation of metal fractions, and installation of integrated smelting and refining facilities are identified.

  3. Status of control systems for industrial electron accelerators at EBC, Kharghar

    International Nuclear Information System (INIS)

    Jain, Arvind; Kumar, Mukesh; Kaurav, P.S.; Sharma, Vijay; Chawla, A.S.; Sethi, R.C.

    2005-01-01

    The Bhabha Atomic Research Centre (BARC) is setting up two industrial electron accelerators at the Electron Beam Center (EBC) Kharghar. These are a 10 MeV, 10 KW beam power RF linac and a 30 KW, DC, Dynamitron type of machine. The present status of the control systems of these accelerators are presented. Some novel features in the design of the control system include (a) the software and hardware of the control system has been designed such that the same package can be used for the two widely different machines. Thus the control system developed can be used for any new accelerator also by reformatting the built in data base (b) an attempt is being made towards push button operation to minimize the need for machine operators. This is achieved by a sequential start-up and shut down procedure with appropriate time lags built into the software. The PC based centralized control system has been tested and now gives automated operation of the 22 sub-systems of the linac and operating experience of the system for the last one year has been achieved. Similarly, the control system of the 3 MeV DC machine having about 20 subsystems are in the final stage of commissioning and testing. (author)

  4. Coupled-Multiplier Accelerator Produces High-Power Electron Beams for Industrial Applications

    International Nuclear Information System (INIS)

    Hatridge, M.; McIntyre, P.; Roberson, S.; Sattarov, A.; Thomas, E.; Meitzler, Charles

    2003-01-01

    The coupled multiplier is a new approach to efficient generation of MeV d.c. power for accelerator applications. High voltage is produced by a series of modules, each of which consists of a high-power alternator, step-up transformer, and 3-phase multiplier circuit. The alternators are connected mechanically along a rotating shaft, and connected by insulating flexible couplers. This approach differs from all previous d.c. technologies in that power is delivered to the various stages of the system mechanically, rather than through capacitive or inductive electrical coupling. For this reason the capital cost depends linearly on required voltage and power, rather than quadratically as with conventional technologies. The CM technology enables multiple electron beams to be driven within a common supply and insulating housing. MeV electron beam is extremely effective in decomposing organic contaminants in water. A 1 MeV, 100 kW industrial accelerator using the CM technology has been built and is being installed for treatment of wastewater at a petrochemical plant

  5. The Japan Home-health Apparatus Industrial Association: investigation of home-use electronic sphygmomanometers.

    Science.gov (United States)

    Shirasaki, O; Terada, H; Niwano, K; Nakanishi, T; Kanai, M; Miyawaki, Y; Souma, T; Tanaka, T; Kusunoki, T

    2001-12-01

    The Japanese Home-health Apparatus Industrial Association is an official independent organization comprising ten departments. That concerned with home electronic sphygmomanometers, which has seven participants from different Japanese manufacturers, has already undertaken and is currently involved in various activities related to voluntary standards for performance validation and quality assurance. Because Japanese companies form a large proportion of manufacturers, these activities are important in terms of autonomic regulation. Although many improvements have been made to home electronic sphygmomanometers, some problems still remain unresolved, especially in terms of measurement reliability and easy operation by lay people. Another aspect of the department's work relates to making proposals on major validation standards, such as those of the Association for the Advancement of Medical Instrumentation, the British Hypertension Society and Comité Européen de Normalisation (CEN). Clinical validation should be discussed in order to define a more accurate standard method of measurement using auscultation and more appropriate criteria that are unaffected by primary blood pressure variation.

  6. Geographical and Occupational Mobility of Workers in the Aircraft and Electronics Industries, Regional Trade Union Seminar (Paris, 21st-22nd September, 1966). Final Report and Supplement.

    Science.gov (United States)

    Organisation for Economic Cooperation and Development, Paris (France). Social Affairs Div.

    The trade unions in the European aerospace and electronics industries have become concerned with the sweeping and rapid economic and technical changes taking place in the industries. This seminar enabled trade union representatives from Belgium, France, the Netherlands, and the United Kingdom aerospace industry and the electronics sector working…

  7. Wine instability. I. The importance of the wine proteins

    OpenAIRE

    Mesquita, P.R.; Monteiro, S.; Pereira, M.A.P.; Loureiro, V.B.; Teixeira, A.; Ferreira, R.B.

    1999-01-01

    The present work consisted in the removal of protein from six Portuguese varietal wines (Fernão Pires, Assario, Tamarez, verdelho, Arinto and Moscatel)by bentonite fining and subsequent haze induction using the back-addition technique of the total protein from Fernão Pires wine.

  8. Evaluative comparison of palm wine analogue and oil palm wine ...

    African Journals Online (AJOL)

    0.05 and P=0.01) in colour, odour, effervescence and general acceptability between palm wine analogue and oil palm wine. While there also was no significant difference in the tastes and balance of sweetness at P=0.01, a slight difference ...

  9. Industry

    Energy Technology Data Exchange (ETDEWEB)

    Bernstein, Lenny; Roy, Joyashree; Delhotal, K. Casey; Harnisch, Jochen; Matsuhashi, Ryuji; Price, Lynn; Tanaka, Kanako; Worrell, Ernst; Yamba, Francis; Fengqi, Zhou; de la Rue du Can, Stephane; Gielen, Dolf; Joosen, Suzanne; Konar, Manaswita; Matysek, Anna; Miner, Reid; Okazaki, Teruo; Sanders, Johan; Sheinbaum Parado, Claudia

    2007-12-01

    This chapter addresses past, ongoing, and short (to 2010) and medium-term (to 2030) future actions that can be taken to mitigate GHG emissions from the manufacturing and process industries. Globally, and in most countries, CO{sub 2} accounts for more than 90% of CO{sub 2}-eq GHG emissions from the industrial sector (Price et al., 2006; US EPA, 2006b). These CO{sub 2} emissions arise from three sources: (1) the use of fossil fuels for energy, either directly by industry for heat and power generation or indirectly in the generation of purchased electricity and steam; (2) non-energy uses of fossil fuels in chemical processing and metal smelting; and (3) non-fossil fuel sources, for example cement and lime manufacture. Industrial processes also emit other GHGs, e.g.: (1) Nitrous oxide (N{sub 2}O) is emitted as a byproduct of adipic acid, nitric acid and caprolactam production; (2) HFC-23 is emitted as a byproduct of HCFC-22 production, a refrigerant, and also used in fluoroplastics manufacture; (3) Perfluorocarbons (PFCs) are emitted as byproducts of aluminium smelting and in semiconductor manufacture; (4) Sulphur hexafluoride (SF{sub 6}) is emitted in the manufacture, use and, decommissioning of gas insulated electrical switchgear, during the production of flat screen panels and semiconductors, from magnesium die casting and other industrial applications; (5) Methane (CH{sub 4}) is emitted as a byproduct of some chemical processes; and (6) CH{sub 4} and N{sub 2}O can be emitted by food industry waste streams. Many GHG emission mitigation options have been developed for the industrial sector. They fall into three categories: operating procedures, sector-wide technologies and process-specific technologies. A sampling of these options is discussed in Sections 7.2-7.4. The short- and medium-term potential for and cost of all classes of options are discussed in Section 7.5, barriers to the application of these options are addressed in Section 7.6 and the implication of

  10. Wine Expertise Predicts Taste Phenotype

    Science.gov (United States)

    Hayes, John E; Pickering, Gary J

    2011-01-01

    Taste phenotypes have long been studied in relation to alcohol intake, dependence, and family history, with contradictory findings. However, on balance – with appropriate caveats about populations tested, outcomes measured and psychophysical methods used – an association between variation in taste responsiveness and some alcohol behaviors is supported. Recent work suggests super-tasting (operationalized via propylthiouracil (PROP) bitterness) not only associates with heightened response but also with more acute discrimination between stimuli. Here, we explore relationships between food and beverage adventurousness and taste phenotype. A convenience sample of wine drinkers (n=330) were recruited in Ontario and phenotyped for PROP bitterness via filter paper disk. They also filled out a short questionnaire regarding willingness to try new foods, alcoholic beverages and wines as well as level of wine involvement, which was used to classify them as a wine expert (n=110) or wine consumer (n=220). In univariate logisitic models, food adventurousness predicted trying new wines and beverages but not expertise. Likewise, wine expertise predicted willingness to try new wines and beverages but not foods. In separate multivariate logistic models, willingness to try new wines and beverages was predicted by expertise and food adventurousness but not PROP. However, mean PROP bitterness was higher among wine experts than wine consumers, and the conditional distribution functions differed between experts and consumers. In contrast, PROP means and distributions did not differ with food adventurousness. These data suggest individuals may self-select for specific professions based on sensory ability (i.e., an active gene-environment correlation) but phenotype does not explain willingness to try new stimuli. PMID:22888174

  11. Alcohol, Wine and Platelet Function

    Directory of Open Access Journals (Sweden)

    JEAN-CLAUDE RUF

    2004-01-01

    Full Text Available Epidemiological studies have demonstrated an inverse correlation between moderate wine and alcohol consumption and morbidity and mortality from coronary heart disease. The protective effect has been associated with an increase in the plasma level of HDL cholesterol, as it is well recognized that plasma HDL is inversely correlated with CHD. In addition, it has become evident that blood platelets contribute to the rate of development of atherosclerosis and CHD through several mechanisms. In recent studies it has been shown that the level of HDL cholesterol can explain only 50 % of the protective effect of alcoholic beverages; the other 50 % may be partly related to a decrease in platelet activity. This anti-platelet activity of wine is explained by ethanol but also by the polyphenolic components with which red wines are richly endowed. Several studies carried out on humans and animals have shown that wine phenolics could exert their effects by reducing prostanoid synthesis from arachidonate. In addition, it has been suggested that wine phenolics could reduce platelet activity mediated by nitric oxide. Moreover, wine phenolics increase vitamin E levels while decreasing the oxidation of platelets submitted to oxidative stress. However, a rebound phenomenon of hyperaggregability is observed after an acute alcohol consumption which is not observed with wine consumption. This protection afforded by wine has been duplicated in animals with grape phenolics added to alcohol. The rebound phenomenon may explain ischemic strokes or sudden deaths known to occur after episodes of drunkenness. It appears that wine, and wine phenolics in particular, could have a more significant inhibitory effect on platelet aggregation and could explain, in part, the hypothesis that red wine is more protective against atherosclerosis and coronary heart disease.

  12. Industry

    OpenAIRE

    Schmidt-Belz, B.; Mohamad, Y.; Velasco, C.A.

    2009-01-01

    Industry plays a key role in the path towards eInclusion. While corporate social responsibility statements of leading companies confirm this, surveys show that there is still a long way to go. Among various reasons for the reluctant take-up of Design for All (DfA) by industry providing Information and Communication Technology (ICT), the lack of relevant knowledge and skills obviously plays a crucial role. Therefore, the DfA@eInclusion project has undertaken to develop curriculum guidelines an...

  13. Self-powered detector probes for electron and gamma-ray beam monitoring in high-power industrial accelerators

    International Nuclear Information System (INIS)

    Lone, M.A.

    1992-08-01

    A self-powered detector (SPD) is a simple passive device that consists of a coaxial probe with a metallic outer sleeve, a mineral oxide insulating layer, and a metallic inner core. SPDs are used in nuclear reactors for monitoring neutron and gamma ray fields. Responses of various SPDs to electron and gamma ray beams from industrial accelerators were investigated with Monte Carlo simulations. By judicious choice of transmission filters, threshold SPD probes were investigated for on-line monitoring of the beam energy spectrum of the high-power IMPELA industrial electron accelerator. (Author) (14 figs, 16 refs.)

  14. Factors Contributing to a Memorable Wine Route Experience ...

    African Journals Online (AJOL)

    Wine tourism, especially wine festivals and routes, is becoming more popular in South Africa, primarily because it gives wine cellars and wine farms greater publicity and exposure leading to increase in wine sales. The wine farmers or cellars are also expanding their product offering to involve more than just wine tasting ...

  15. Innovating the wine tourism product: Food-and-wine pairing in ...

    African Journals Online (AJOL)

    Stellenbosch Wine Routes (SWR) is the oldest and membership-wise, the largest wine route in South Africa. Competition between wine regions and a clustering of more than 150 wineries in the Stellenbosch Wine Regions, the economic sustainability of wine tourism in the latter and their wineries is being challenged.

  16. Tasting Wine: A Learning Experience

    Science.gov (United States)

    King, Tanya J.; Donaldson, Jilleen A.; Harry, Emma

    2012-01-01

    This paper describes a field trip by senior undergraduate anthropology students to a local winery, where they participated in a wine-tasting class with winery staff. In response to explicit hints from a wine-tasting facilitator, and more subtle cues from the cultural capital embedded in their surroundings and the winery staff, the students…

  17. French Wines on the Decline?:

    DEFF Research Database (Denmark)

    Steiner, Bodo

    2004-01-01

    French wines, differentiated by geographic origin, served for many decades as a basis for the French success in the British wine market. However in the early 1990s, market share began to decline. This article explores the values that market participants placed on labelling information on French...

  18. The electronics industry in central and eastern Europe: an emerging production location in the alignment of networks perspective

    OpenAIRE

    Radošević, S.

    2002-01-01

    This paper analyses the emergence of central Europe as a new location for the production of electronics. The main factors that drive integration in the region into global production networks are also analysed, as well as prospects for upgrading the industry by using network alignment perspectives. Foreign investment is the primary vehicle of integration of CEE electronics firms into global production networks, and Hungary has moved furthest along this path, positioning itself as a major lo...

  19. Technological change in the wine market? The role of QR codes and wine apps in consumer wine purchases

    Directory of Open Access Journals (Sweden)

    Lindsey M. Higgins

    2014-06-01

    Full Text Available As an experiential good, wine purchases in the absence of tastings are often challenging and information-laden decisions. Technology has shaped the way consumers negotiate this complex purchase process. Using a sample of 631 US wine consumers, this research aims to identify the role of mobile applications and QR codes in the wine purchase decision. Results suggest that wine consumers that consider themselves wine connoisseurs or experts, enjoy talking about wine, and are interested in wine that is produced locally, organically, or sustainably are more likely to employ technology in their wine purchase decision. While disruption appears to have occurred on the supply side (number of wine applications available and the number of wine labels with a QR code, this research suggests that relatively little change is occurring on the demand side (a relatively small segment of the population—those already interested in wine—are employing the technology to aid in their purchase decision.

  20. Potential wine ageing during transportation

    Directory of Open Access Journals (Sweden)

    Jung Rainer

    2014-01-01

    Full Text Available In a global world, wineries have to satisfy the demand of consumers who wish to drink high quality wines from countries all over the world. To fulfill this request wines have to be transported, crossing thereby great distances from the place of production to the consumer country. At the Institute of Enology of Hochschule Geisenheim University examinations with White-, Rosé- and Red-Wines of different origins which had been transported over longer distances within Europe (Portugal, France, Italy to Germany by trucks were carried out. Shipping of wines was simulated in a climatized cabinet to analyze the influence on wine quality during this way and conditions of transportation. Time and temperature profiles were based on real transport situtations which were recorded during shipping from Germany to Japan using data loggers. White, Rosé and Red wines were transported during 6 to 8 weeks and then were analytically and sensorically compared to those which were stored at a constant temperature of 15 ∘C. Besides the effect of temperature, the movements and vibrations encountered by the wines were also examined. Analytically wines were analyzed for general analytical parameters with Fourier-Transformation-Infrared-Spectroscopie (FTIR, Colour differences (Spectralphotometrie and free and total sulfuric acid with Flow-Injection-Analysis (FIA. Sensory examinations with a trained panel were performed in difference tests in form of rankings and triangular tests. Summarizing the results from the different tests it could be found that transportation had an influence on the potential ageing of wines depending on the wine matrix. Especially high and varying temperatures during transportations over a longer distance and time had negative influences on wine quality. Also the movement of wine at higher temperatures had showed a negative effect whereas transport at cool temperatures even below 0 ∘C did not influence wine characteristics. Sophisticated

  1. 27 CFR 19.534 - Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products.

    Science.gov (United States)

    2010-04-01

    ... use in production of nonbeverage wine and nonbeverage wine products. 19.534 Section 19.534 Alcohol... Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products. Spirits... bonded wine cellar for use in the production of nonbeverage wine and nonbeverage wine products. (Sec. 455...

  2. Generation Y preferences towards wine

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros; Krystallis Krontalis, Athanasios; Mocanu, Ana

    2012-01-01

    ” and “Grape variety”. This suggests that Generation Y preferences for wine are driven by marketing added-value activities such as promotions and labelling, whereas limited importance is given to information about wine, reflecting lack of subjective knowledge, experience and involvement about wine. Research...... measuring the level of importance given by participants to a list of most common attributes used in choice of wine. Independent sample t-tests were applied to compare the best-worst scores between Generation Y and older cohorts. Findings – Differences were found in the level of importance that Generation Y...... gives to wine attributes in comparison to older cohorts. Generation Y was found to attach more importance to attributes such as “Someone recommended it”, “Attractive front label” and “Promotional display in-store”, whereas older cohorts gave more importance to attributes such as “I read about it...

  3. 27 CFR 24.77 - Experimental wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Experimental wine. 24.77 Section 24.77 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Tax Exempt Wine § 24.77 Experimental wine. (a) General. Any scientific...

  4. Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters.

    Science.gov (United States)

    Bai, Bianxia; He, Fei; Yang, Lili; Chen, Feng; Reeves, Malcolm J; Li, Jingming

    2013-12-15

    Chemical profiles of anthocyanin and non-anthocyanin phenolics of Cabernet Sauvignon wine made by two different winemaking techniques (traditional vinification and Ganimede method) were determined by high performance liquid chromatography-mass spectrometry (HPLC-MS). Particularly, effect of extraction on and subsequent stability of the phenolic compounds from the end of fermentation to bottling were investigated. The results showed that the total anthocyanin content was higher in the young wines produced in the Ganimede fermenter. The anthocyanin contents in these wines subsequently decreased significantly after two years of ageing. By contrast, the traditional vinification was slightly better than the Ganimede to yield the non-anthocyanin phenolics. This indicates that the Ganimede fermenter might be suitable for the production of brightly coloured red wines for early consumption, which could save time and labour cost for industrial production of highquality wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

  5. Fermentation of an Aromatized Wine-Based Beverage with Sambucus nigra L. Syrup (after Champenoise Method

    Directory of Open Access Journals (Sweden)

    Teodora Emilia Coldea

    2015-11-01

    Full Text Available The sparkling wine based beverage with elderflower (Sambucus nigra L. syrup presented improved sensorial characteristics. White wine used was Fetească regală variety, obtained in Micro winery of University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca. Elderflower syrup was prepared without thermal treatment, but was pasteurised before its addition to wine. Elderflower have many health benefits, such as diuretic, diaphoretic, or antioxidant activity. In this study it was used elderflower syrup both to improve the product s sensorial properties, and for their multiple benefits to health. The sparkling wine based beverage with elderflower syrup was produced by fermentation in the bottle (after Champenoise method, with the addition of wine yeast. The novelty brought by this paper is the use of elderflower syrup in alcoholic-beverage industry.

  6. Design and development of 3 MeV, 30 kW DC industrial electron accelerator at Electron Beam Centre, Kharghar

    International Nuclear Information System (INIS)

    Mittal, K.C.; Nanu, K.; Jain, A.

    2006-01-01

    High power electron beam accelerators are becoming an important tool for industrial radiation process applications. Keeping this in mind, a 3 MeV, 10 mA, 30 kW DC industrial electron accelerator has been designed and is in advanced stage of development at Electron Beam Center, Kharghar, Navi Mumbai. The operating range of this accelerator is 1 MeV to 3 MeV with maximum beam current of 10 mA. Electron beam at 5 keV is generated in electron gun with LaB 6 cathode and is injected into accelerating column at a vacuum of 10 -7 torr. After acceleration the beam is scanned and taken out in air through a 100 cm X 7 cm titanium window for radiation processing applications. The high voltage accelerating power supply is based on a capacitive coupled parallel fed voltage multiplier scheme operating at 120 kHz. A 50 kW oscillator feeds power to high voltage multiplier column. The electron gun, accelerating column and high voltage multiplier column are housed in accelerator tank filled with SF 6 gas insulation at 6 kg/cm 2 . The accelerator is located in a RCC building with product conveyor for handling products. A central computerized control system is adopted for operation of the accelerator. Accelerator is in the advance stage of commissioning. Many of the subsystems have been commissioned and tested. This paper describes the design details and current status of the accelerator and various subsystems. (author)

  7. ATLAS rewards industry

    CERN Multimedia

    Maximilien Brice

    2006-01-01

    For contributing vital pieces to the ATLAS puzzle, three industries were recognized on Friday 5 May during a supplier awards ceremony. After a welcome and overview of the ATLAS experiment by spokesperson Peter Jenni, CERN Secretary-General Maximilian Metzger stressed the importance of industry to CERN's scientific goals. Picture 30 : representatives of the three award-wining companies after the ceremony

  8. Prosperity Games prototyping with the board of governors of the Electronic Industries Association, January 20--21, 1994

    Energy Technology Data Exchange (ETDEWEB)

    Bermann, M.; VanDevender, J.P.

    1994-08-01

    Prosperity Games are an outgrowth and adaptation of move/countermove and seminar War Games. Prosperity Games are simulations that explore complex issues in a variety of areas including economics, politics, sociology, environment, education and research. These issues can be examined from a variety of perspectives ranging from a global, macroeconomic and geopolitical viewpoint down to the details of customer/supplier/market interactions in specific industries. All Prosperity Games are unique in that both the game format and the player contributions vary from game to game. This report documents the Prosperity Game conducted under the sponsorship of the Electronic Industries Association. Almost all of the players were from the electronics industry. The game explored policy changes that could enhance US competitiveness in the manufacturing of consumer electronics. Four teams simulated a presidentially appointed commission comprised of high-level representatives from government, industry, universities and national laboratories. A single team represented the foreign equivalent of this commission, formed to develop counter strategies for any changes in US policies. The deliberations and recommendations of these teams provide valuable insights as to the views of this industry concerning policy changes, foreign competition, and the development, delivery and commercialization of new technologies.

  9. 76 FR 1173 - Draft Guidance for Industry on Electronic Source Documentation in Clinical Investigations...

    Science.gov (United States)

    2011-01-07

    ... Documentation in Clinical Investigations.'' This document provides guidance to sponsors, contract research... documented in electronic health records maintained by hospitals and institutions, electronic case report... electronic diaries provided by study subjects. When paper source documents are available for review, tracing...

  10. Alanine-ESR dosimeter: application for dosimetry in industrial electron beam accelerator

    International Nuclear Information System (INIS)

    Murali, S.; Venkataramani, R.; Pushparaja; Sarma, K.S.S.; Natarajan, V.; Sastry, M.D.

    2000-01-01

    The feasibility of DL-α-alanine, as ESR dosimeter in powder form, was examined under the conditions of pulse electron accelerator used as an industrial irradiator. The investigations were carried out to examine the following aspects: (i) Alanine-ESR dose response in irradiator characteristics viz. various beam energies, beam currents, product conveying speeds, (ii) linearity of dose response of irradiated alanine signal for suitable range, (iii) dose uniformity of the irradiated samples and (iv) depth dose measurements using alanine powder dosimeters sandwiched between polyethylene layers. Experiments were carried out by varying some of the irradiator parameters at mobile mode of the conveyor (product under movement) and also at stationary mode for different EB energies and pulse rates. For estimation of EB dose, signal intensities of gamma irradiated DL--alanine powder calibrated with Fricke dosimetry have been used. Feasibility of application of alanine ESR dosimeter for low dose measurement down to 350 Gy has been experimentally established. The present studies show that under variable operating conditions of irradiator, alanine ESR dosimetry is suitable for dosimetric applications from low dose (350 Gy) to high dose (53 kgy). (author)

  11. Rf System For The Industrial Linear Electron Accelerator At Kaeri (daejeon, Korea)

    CERN Document Server

    Arbuzov, V S; Evtushenko, Yu A; Gorniker, E I; Kenjebulatov, E K; Kondakov, A A; Krutikhin, S A; Kurkin, G Ya; Motygin, S V; Osipov, V N; Petrov, V M; Pilan, Andrey M; Popov, A R; Shteinke, A M; Tribendis, A G

    2004-01-01

    Budker Institute of Nuclear Physics has developed and produced RF generators, feeder lines and a control system for an industrial linear electron accelerator at Korean Atomic Energy Research Institute (KAERI, Daejeon, Korea). The accelerator is based on two superconducting RF cavities produced by CERN. Design energy of the accelerator is 10 MeV and design beam current is 10 mA. A 2 MeV injector for the accelerator was made by BINP earlier. Two-channel RF system of the accelerator operates at the frequency of 352 MHz in CW mode. Each channel has two-stage tetrode amplifier with output power of 50 kW, 100 W transistor preamplifier and the control system. Both tetrode stages have identical design. TH571B tetrode tubes produced by THALES (France) are used. Output power of 45 kW per channel was reached in an equivalent resistive load. Now BINP continues development of the accelerator. The energy of 11 MeV and the beam current of 1.9 mA were achieved. The amplitude of accelerating voltage was 4.5 MV in each cavity,...

  12. Customers’ adoption of electronic banking: An investigation on the commercial banking industry in Zimbabwe.

    OpenAIRE

    Makosana, Musa

    2014-01-01

    The advent of electronic banking offers banking firms a new frontier of opportunities and challenges. This study investigates how social factors, awareness, consumer perceptions and attitudes towards electronic banking influence the adoption of electronic banking in Zimbabwe. In Zimbabwe little is known and understood about the emergence of electronic banking, this is because electronic banking is new, and so consumer acceptance and use of electronic banking is still limited. This study has r...

  13. 27 CFR 24.218 - Other wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Other wine. 24.218 Section 24.218 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.218 Other wine. (a) General. Other than standard wine not included in other...

  14. 27 CFR 24.292 - Exported wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Exported wine. 24.292 Section 24.292 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.292 Exported wine. (a) General. Wine may be...

  15. Construction of a genetically modified wine yeast strain expressing the Aspergillus aculeatus rhaA gene, encoding an -L-Rhamnosidase of enological interest

    NARCIS (Netherlands)

    Manzanares, P.; Orejas, M.; Vicente Gil, J.; Graaff, de L.H.; Visser, J.; Ramon, D.

    2003-01-01

    The Aspergillus aculeatus rhaA gene encoding an alpha-L-rhamnosidase has been expressed in both laboratory and industrial wine yeast strains. Wines produced in microvinifications, conducted using a combination of the genetically modified industrial strain expressing rhaA and another strain

  16. ANALYSIS OF WINE SECTOR: DEVELOPMENTS AND PROSPECTS THE WORLD AND IN EUROPE

    Directory of Open Access Journals (Sweden)

    Ştefan MATEI

    2014-11-01

    Full Text Available Except unwelcoming and unfriendly area of agriculture, in general, Antarctica, all continents meet grape-vine, which is plant trees with the largest expansion around the globe. Wine, the wine produced extremely complex (the composition of the entering over 300 different chemical compounds has a great importance both rational human nutrition as well as increase the national income of a country cultivators, shown standing figures showing growing share while the global economy horticulture and viticulture crops in agricultural production. Thus, we can appreciate the importance of wine products both from a social and economic one. This study aims to develop a blueprint for the wine sector and to capture its evolution both globally and especially in Europe. We believe that an incursion in the analysis of wine-growing in the world and in Europe leaning on the development of wine production and consumption is particularly useful in our proof is the importance of wine in contemporary society. The study is part of a broader analysis is investigating the applicability of the marketing mix in the wine industry.

  17. Application of an E-Tongue to the Analysis of Monovarietal and Blends of White Wines

    Directory of Open Access Journals (Sweden)

    Carme Domingo

    2011-05-01

    Full Text Available This work presents a multiparametric system capable of characterizing and classifying white wines according to the grape variety and geographical origin. Besides, it quantifies specific parameters of interest for quality control in wine. The system, known as a hybrid electronic tongue, consists of an array of electrochemical microsensors—six ISFET based sensors, a conductivity sensor, a redox potential sensor and two amperometric electrodes, a gold microelectrode and a microelectrode for sensing electrochemical oxygen demand—and a miniaturized optofluidic system. The test sample set comprised eighteen Catalan monovarietal white wines from four different grape varieties, two Croatian monovarietal white wines and seven bi- and trivarietal mixtures prepared from the Catalan varieties. Different chemometric tools were used to characterize (i.e., Principal Component Analysis, classify (i.e., Soft Independent Modeling Class Analogy and quantify (i.e., Partial-Least Squares some parameters of interest. The results demonstrate the usefulness of the multisensor system for analysis of wine.

  18. 27 CFR 24.210 - Classes of wine other than standard wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Classes of wine other than standard wine. 24.210 Section 24.210 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.210 Classes of wine other than standard wine....

  19. Compact ILU-type electron accelerators as a base for industrial 4-sided irradiation systems for cable and tubes

    International Nuclear Information System (INIS)

    Auslender, V.L.; Nekhaev, V.E.; Panfilov, A.D.; Tuvik, A.A.

    1999-01-01

    The ILU-type industrial electron accelerators are developed in BINP sins 1967. Their energy range is 0.7-4.0 MeV at beam power of 20-50 kW. The comparison of the irradiation results after bilateral and four-sided irradiation of cables and tubes is given. It is shown that the required electron energy and beam power in the case of four-sided irradiation are sufficiently lower than in the case of bilateral irradiation, resulting in an increase of productive rate of the process and improvement of treatment quality. The installations for four-sided irradiation of cables and tubes are based on the industrial electron accelerators type ILU

  20. The mouthfeel of white wine.

    Science.gov (United States)

    Gawel, Richard; Smith, Paul A; Cicerale, Sara; Keast, Russell

    2017-07-05

    White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of perceived viscosity, astringency, hotness and bitterness is increasingly being recognized as an important component of overall white wine quality. This review summarizes the physiological basis for the perception of white wine mouthfeel and the direct and interactive effects of white wine composition, specifically those of low molecular weight phenolic compounds, polysaccharides, pH, ethanol, glycerol, dissolved carbon dioxide, and peptides. Ethyl alcohol concentration and pH play a direct role in determining most aspects of mouthfeel perception, and provide an overall framework on which the other minor wine components can interact to influence white wine mouthfeel. Phenolic compounds broadly impact on the mouthfeel by contributing to its viscosity, astringency, hotness and bitterness. Their breadth of influence likely results from their structural diversity which would allow them to activate multiple sensory mechanisms involved in mouthfeel perception. Conversely, polysaccharides have a small modulating effect on astringency and hotness perception, and glycerol does not affect perceived viscosity within the narrow concentration range found in white wine. Many of the major sensory attributes that contribute to the overall impression of mouthfeel are elicited by more than one class compound suggesting that different physiological mechanisms may be involved in the construct of mouthfeel percepts.

  1. 78 FR 57395 - Guidance for Industry on Electronic Source Data in Clinical Investigations; Availability

    Science.gov (United States)

    2013-09-18

    ..., integrity, and traceability of data from electronic source to electronic regulatory submission. DATES..., quality, integrity, and traceability of data from electronic source to electronic regulatory submission... alternative approach may be used if such approach satisfies the requirements of the applicable statutes and...

  2. A Secondary-Level Curriculum in Industrial Electronics and Robotics. Final Report.

    Science.gov (United States)

    Besancon, Francis E.

    A curriculum was developed to provide the electromechanical skills necessary to operate and repair industrial robots to students at the secondary and adult vocational levels. To determine requirements for entry-level positions in the robotics industry, manufacturers and employers of industrial robots were contacted. No particular entry-level…

  3. Drivers of high-involvement consumers' intention to buy PDO wines: Valpolicella PDO case study.

    Science.gov (United States)

    Capitello, Roberta; Agnoli, Lara; Begalli, Diego

    2016-08-01

    This study investigates whether different sensory profiles of wines belonging to the same Protected Designation of Origin (PDO) are perceived as different products by consumers. It identifies the drivers of consumers' intention to buy preferred wines. Descriptive sensory analysis, consumer tests and consumer interviews were conducted to reach research aims. To perform the consumer tests and interviews, 443 consumers participated in the survey. The tasted wines comprised five samples representative of Valpolicella PDO wine. Analysis of variance tests, principal component analysis and linear and logit regressions were employed to verify the research hypotheses. The results demonstrated: (1) different sensory profiles exist within the Valpolicella PDO wine; (2) these sensory profiles result in consumers having the perception of diversified products; (3) the perception of differences was less marked for consumers than for trained assessors due to the different weight attributed to visual, aroma and the taste/mouthfeel hedonic dimensions; and (4) consumers' liking, as well as general perceptions, attitudes, preferences, wine knowledge and experience, contribute to consumers' intentions to buy more than the socio-demographic characteristics of consumers. The analysis of the drivers of consumers' intention to buy certain PDO wines provides new marketing insights into the roles of intrinsic quality, preferences and consumers' subjective characteristics in market segmentation. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  4. The cycles of Argentine wine exports / Los ciclos de las exportaciones de vino argentinas

    Directory of Open Access Journals (Sweden)

    Cerdá Juan Manuel

    2016-01-01

    Full Text Available This paper analyses the different episodes that the Argentina wine industry transited between the years 1980 to 2012, within a context of globalization of the wine-grape industry. In particular, we study the significance that some winemakers had in the process and the effect of the exchange rate and recipients of Argentine wine in the expansion of exports in recent years. The hypothesis of this article is that, from the 80 s, the winemakers observed in exports as a solution to face their most important crisis. This required a transformation of the industry to produce quality wines that could be sold on the international market. Thus, winemakers added to a century-old winemaking tradition new practices and strategies. On the other hand, over 30 years, various macroeconomic policies affect the overall industry growth, especially in exports. On balance, in this paper we propose to show that the growth of exports of Argentine wine was a sinuous and different path to the literature has been found for the “new world” exporters countries. The data was obtained from Instituto Nancional de Vitivinícultura (INV, Bolsa de Comercio de Mendoza and International Organisation of Vine and Wine (OIV as well as interviews collected on primary and secondary sources.

  5. Red Wine and Resveratrol: Good for Your Heart?

    Science.gov (United States)

    Red wine and resveratrol: Good for your heart? Red wine and something in red wine called resveratrol might be heart healthy. Find out the facts, and hype, regarding red wine and its impact on your heart. By Mayo ...

  6. The IBA Rhodotron: an industrial high-voltage high-powered electron beam accelerator for polymers radiation processing

    Science.gov (United States)

    Van Lancker, Marc; Herer, Arnold; Cleland, Marshall R.; Jongen, Yves; Abs, Michel

    1999-05-01

    The Rhodotron is a high-voltage, high-power electron beam accelerator based on a design concept first proposed in 1989 by J. Pottier of the French Atomic Agency, Commissariat à l'Energie Atomique (CEA). In December 1991, the Belgian particle accelerator manufacturer, Ion Beam Applications s.a. (IBA) entered into an exclusive agreement with the CEA to develop and industrialize the Rhodotron. Electron beams have long been used as the preferential method to cross-link a variety of polymers, either in their bulk state or in their final form. Used extensively in the wire and cable industry to toughen insulating jackets, electron beam-treated plastics can demonstrate improved tensile and impact strength, greater abrasion resistance, increased temperature resistance and dramatically improved fire retardation. Electron beams are used to selectively cross-link or degrade a wide range of polymers in resin pellets form. Electron beams are also used for rapid curing of advanced composites, for cross-linking of floor-heating and sanitary pipes and for cross-linking of formed plastic parts. Other applications include: in-house and contract medical device sterilization, food irradiation in both electron and X-ray modes, pulp processing, electron beam doping of semi-conductors, gemstone coloration and general irradiation research. IBA currently markets three models of the Rhodotron, all capable of 10 MeV and alternate beam energies from 3 MeV upwards. The Rhodotron models TT100, TT200 and TT300 are typically specified with guaranteed beam powers of 35, 80 and 150 kW, respectively. Founded in 1986, IBA, a spin-off of the Cyclotron Research Center at the University of Louvain (UCL) in Belgium, is a pioneer in accelerator design for industrial-scale production.

  7. Conducting wine marketing research with impact in China: Guidelines for design, execution and dissemination

    Directory of Open Access Journals (Sweden)

    Justin Cohen

    2017-12-01

    Full Text Available China is the fastest growing wine market, but conducting research there is fraught with a variety of issues. This article explores some of the issues the authors have dealt with in conducting wine marketing research in China over the last five years. We discuss issues with the design of research to focus on important issues for both academics and the industry. We relate the key problems in gaining proper translation and useful sampling procedures. Finally, we provide some guidelines for communicating results effectively to different members of the wine trade.

  8. Chemical analysis of wine conservation agents and their impact on health

    Directory of Open Access Journals (Sweden)

    Esipov A. S.

    2017-12-01

    Full Text Available the article provides the analysis of used conservation agents in the wine industry and the research about their impact on human's health. Sulfur dioxide and potassium sorbate are often used in the food industry and winery. This research shows which dose is potentially a threat to human's health. According to the norms of the Customs Union – the permissible dose of sulfites in wine is 300 mg/l. In this amount for healthy people, the E220 additive does not pose a threat. According to the research, the safest wines, with the minimum amount of conservation agents are "organic" wines, the content of sulfur dioxide in them is from 10 mg/l to 120 mg/l.

  9. Calibration transfer between electronic nose systems for rapid In situ measurement of pulp and paper industry emissions

    International Nuclear Information System (INIS)

    Deshmukh, Sharvari; Kamde, Kalyani; Jana, Arun; Korde, Sanjivani; Bandyopadhyay, Rajib; Sankar, Ravi; Bhattacharyya, Nabarun; Pandey, R.A.

    2014-01-01

    Highlights: • E-nose developed for obnoxious emissions measurement at pulp and paper industrial site. • ANN model developed for prediction of (CH 3 ) 2 S, (CH 3 ) 2 S 2 , CH 3 SH and H 2 S concentration. • Calibration transfer methodology developed for transfer between two e-nose instruments. • Box–Behnken design and robust regression used for calibration transfer. • Results show effective transfer of training model from one e-nose system to other. - Abstract: Electronic nose systems when deployed in network mesh can effectively provide a low budget and onsite solution for the industrial obnoxious gaseous measurement. For accurate and identical prediction capability by all the electronic nose systems, a reliable calibration transfer model needs to be implemented in order to overcome the inherent sensor array variability. In this work, robust regression (RR) is used for calibration transfer between two electronic nose systems using a Box–Behnken (BB) design. Out of the two electronic nose systems, one was trained using industrial gas samples by four artificial neural network models, for the measurement of obnoxious odours emitted from pulp and paper industries. The emissions constitute mainly of hydrogen sulphide (H 2 S), methyl mercaptan (MM), dimethyl sulphide (DMS) and dimethyl disulphide (DMDS) in different proportions. A Box–Behnken design consisting of 27 experiment sets based on synthetic gas combinations of H 2 S, MM, DMS and DMDS, were conducted for calibration transfer between two identical electronic nose systems. Identical sensors on both the systems were mapped and the prediction models developed using ANN were then transferred to the second system using BB–RR methodology. The results showed successful transmission of prediction models developed for one system to other system, with the mean absolute error between the actual and predicted concentration of analytes in mg L −1 after calibration transfer (on second system) being 0.076, 0

  10. Climatic potential for summer and winter wine production.

    Science.gov (United States)

    de Oliveira Aparecido, Lucas Eduardo; Moreto, Victor Brunini; de Souza Rolim, Glauco; da Silva Cabral de Moraes, José Reinaldo; Valeriano, Taynara Tuany Borges; de Souza, Paulo Sergio

    2018-03-01

    The geoviticultural multicriteria climatic classification (MCC) system provides an efficient guide for assessing the influence of climate on wine varieties. Paraná is one of the three states in southern Brazil that has great potential for the expansion of wine production, mainly due to the conditions that favour two harvests a year. The objective was to apply the geoviticultural MCC system in two production seasons. We used maximum, mean and minimum air temperature and precipitation for 1990-2015 for the state of Paraná. Air temperature and Precipitation were used to calculate the evapotranspiration and water balance. We applied the MCC system to identify potential areas for grapevine production for harvests in both summer and winter and then determined the climatic zones for each geoviticultural climate. Paraná has viticultural climates with conditions favourable for grapevine cultivation for the production of fine wines from summer and winter harvests. The conditions for the winter harvest provided wines with good coloration and high aromatic potential relative to the summer harvest. Chardonnay, Merlot, Pinot Blanc and Müller-Thurgau were suitable for regions with lower air temperatures and water deficits. Pinot Blanc and Müller-Thurgau were typical for the southern region of Paraná. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  11. Where is my wine from? - A global exposure database for wineries and wine growing regions

    Science.gov (United States)

    Daniell, James E.; Daniell, Trevor M.; Wenzel, Friedemann; Schaefer, Andreas M.; Daniell, Katherine A.; Burford, Robert

    2017-04-01

    The production of a global winery and wine database is a great undertaking and was required for the evaluation of winery risk in various locations (see NH ECS Lecture MH42/NH). The following study detailed a country wide study of wineries in 15 major wine growing locations globally in order to evaluate the ability of using existing information to detail the risk properties of the wine growing regions. In addition parameters such as the winery types, grape types, slopes, buildings, hazard properties and land use were surveyed. In terms of the winery locations, point-based as well as spatial land-use disaggregated polygons were used. For grape production, national and winery region data was aggregated from existing sources in each country. The value and type were assessed. For the slopes, global and regional DEMs such as ALOS, SRTM and EU-DEM were examined and converted within GIS envrionments. Building level information was often difficult to establish where OSM data was lacking (OpenStreetMap). Hazard parameters such as earthquake ground motion probability, weather, wind speeds, changing grape types, seasonality as well as the variability within seasons were collected with the variability being key to showing an increase or decrease in quality. Tools that were used can be applied to other exposure datasets; and shows a methodology to aggregate exposure information with respect to industries as well as other sectors using open data.

  12. Flavour-active wine yeasts.

    Science.gov (United States)

    Cordente, Antonio G; Curtin, Christopher D; Varela, Cristian; Pretorius, Isak S

    2012-11-01

    The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence wine style. This review explores recent progress towards understanding the range of 'flavour phenotypes' that wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as monoterpenoids, will be discussed.

  13. Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace

    OpenAIRE

    Genisheva, Zlatina Asenova; Macedo, S.; Mussatto, Solange I.; Teixeira, J. A.; Oliveira, J. M.

    2012-01-01

    White wine was produced with Saccharomyces cerevisiae cells immobilized on grape pomace, by natural adsorption. The support, the main solid waste from the wine industry, consisted of the skins, seeds and stems. Immobilization was tested using different media, namely complex culture medium, raw grape must and diluted grape must. Grape pomace was revealed to be an appropriate support for yeast cell immobilization. Moreover, grape must was shown to be the most suitable medium as immobilized c...

  14. Environmental attitudes towards wine tourism

    OpenAIRE

    Nelson Barber, Nelson; Taylor,Chris; Deale,Cynthia

    2010-01-01

    Christopher Taylor1, Nelson Barber2, Cynthia Deale31School of Business, Eastern New Mexico University, Portales, Roosevelt County, NM, USA; 2Whittemore School of Business, University of New Hampshire, Durham, NH, USA; 3Department of Hospitality Management, East Carolina University, Greenville, NC , USAAbstract: Wine tourism marketers frequently seek new ways to promote destinations, often executing ecologically sustainable practices. As consumer environmental knowledge of a wine tourism desti...

  15. A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

    Directory of Open Access Journals (Sweden)

    Virgílio Loureiro

    2016-03-01

    Full Text Available Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines. We hypothesize that this is due to the tasting methodology that fails to recognize this wine style. Therefore, the purpose of this work was to show the implementation of a new wine tasting approach to overcome this drawback. The proposed training technique is based on the emotional responses of the taster after smelling two wines of clearly opposite styles. The first wine is characterized by high aromatic intensity but low in-mouth intensity, perceived as disappointing to the taster, here defined as an “easy” wine. The second wine is characterized as a wine with low aromatic intensity but that provides an unexpectedly positive in-mouth experience, here defined as a “difficult” wine. These emotions are explained by the wine sensorial characteristics. The “easy” wine has an intense, simple smell with short persistence while the “difficult” wine has a low intensity, complex aroma, and long persistence. The first style corresponds to the international commercial wines most prized in international wine challenges. The second, frequently rejected by untrained tasters, is consistent with the “so called” classic European wines, and is characterized by light red or yellow straw colors, weak smell intensity, and aggressive mouth-feel. After no more than four training sessions and using the OIV tasting sheet, inexperienced tasters were able to score “difficult” wines equally as “easy” wines and understand their different attributes. In conclusion, this new tasting approach may be used by wine professionals to explain the characteristics of high quality wines that are not easily recognized by untrained consumers.

  16. 27 CFR 24.311 - Taxpaid wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.311 Taxpaid wine record. A proprietor who has taxpaid United States or foreign wine on taxpaid wine premises or on taxpaid wine bottling house...

  17. 27 CFR 24.256 - Bottle aging wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine Bottling, Packing, and Labeling of Wine § 24.256 Bottle aging wine. Wine...

  18. 27 CFR 24.212 - High fermentation wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false High fermentation wine. 24.212 Section 24.212 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made...

  19. Industrial Education. Electricity/Electronics Curriculum Guide, Phase II. Instructional Modules, Level III.

    Science.gov (United States)

    Lillo, Robert E.; Soffiotto, Nicholas S.

    Designed for students in the tenth grade, this electricity/electronics curriculum guide contains instructional modules for sixteen units of instruction: (1) orientation, (2) introduction to electricity/electronics, (3) electricity/electronics safety, (4) fundamental skills, (5) direct current circuits, (6) graphical illustrations, (7) circuit…

  20. Arsenic Content in American Wine.

    Science.gov (United States)

    Wilson, Denise

    2015-10-01

    Recent studies that have investigated arsenic content in juice, rice, milk, broth (beef and chicken), and other foods have stimulated an interest in understanding how prevalent arsenic contamination is in the U.S. food and beverage supply. The study described here focused on quantifying arsenic levels in wine. A total of 65 representative wines from the top four wine-producing states in the U.S. were analyzed for arsenic content. All samples contained arsenic levels that exceeded the U.S. Environmental Protection Agency (U.S. EPA) exposure limit for drinking water of 10 parts per billion (ppb) and all samples contained inorganic arsenic. The average arsenic detected among all samples studied was 23.3 ppb. Lead, a common co-contaminant to arsenic, was detected in 58% of samples tested, but only 5% exceeded the U.S. EPA exposure limit for drinking water of 15 ppb. Arsenic levels in American wines exceeded those found in other studies involving water, bottled water, apple juice, apple juice blend, milk, rice syrup, and other beverages. When taken in the context of consumption patterns in the U.S., the pervasive presence of arsenic in wine can pose a potential health risk to regular adult wine drinkers.

  1. Different preferences for wine communication

    Directory of Open Access Journals (Sweden)

    Sandro Sillani

    2017-06-01

    Full Text Available This study aimed at verifying the presence of variations in the reactions of different types of audiences to certain communication tools for wine. Five samples of audiences were compared: wine professionals, organic produce specialists, wine tourists, and two samples of general tourists. The following bundle of attributes were considered: name of the grape; information on organic production methods; type of closure; QR code; landscape; advertising language. Diverse audience’s preferences were measured by conjoint analysis. The results have shown a common sensitivity to certain attributes, and a different or contrary sensitivity to others. In particular, all samples have demonstrated that: 1 certified organic wines communicated in standard wine-market style have the potential of becoming market leaders; 2 photographs facilitate the acceptance of technologically-advanced closures; 3 the presence of the QR code in printed advertisements increases the expected value of the product; 4a landscape characterised by holistic “garden viticulture” increases preferences. Textual language was more effective with professionals, while photographic language was more effective with tourists. Supplementary information on the organic production methods, in addition to the mandatory labelling requirements, increased the preferences of professionals and wine tourists, and was counterproductive with the general tourists.

  2. Chemical composition and sensory properties of non-wooded and wooded Shiraz (Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level.

    Science.gov (United States)

    Hunter, Jacobus J; Volschenk, Cornelis G

    2018-05-01

    The study aimed to unravel vineyard row orientation (NS, EW, NE-SW, NW-SE) and grape ripeness level (23, 25, 27 °Balling) implications for grape and wine composition and sensory properties/style (non-wooded/wooded wines) of Vitis vinifera L. cv. Shiraz (rootstock 101-14 Mgt). Soluble solid/titratable acidity ratios were lowest for EW, whereas warmer canopy sides (NW, N, NE) advanced grape ripening. Skin anthocyanins and phenolics generally decreased with ripening. NW-SE rows and S, SE, E and NE canopy sides showed highest skin total anthocyanins and phenolics. Wine total anthocyanins and phenolics increased with grape ripening; EW had lower values. Wine phenolic contents differed between canopy sides; N, NE, E and SE tended higher. Wine sensory profiles increased with grape ripening. For non-wooded wines, NW-SE and NE-SW row orientations generally resulted in highest scores, followed by NS. For EW rows, the N side presented better wines. Wood addition enhanced specific sensory descriptor perceptions. A large collection of wine styles surfaced in the same vineyard and terroir, increasing options to contribute positively to sustainable products. The study generated globally applicable, novel information vital for unlocking and valorising terroir/site potential for grape and wine chemical composition and wine sensory/style properties. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  3. Analysing green supply chain management practices in Brazil's electrical/electronics industry using interpretive structural modelling

    DEFF Research Database (Denmark)

    Govindan, Kannan; Kannan, Devika; Mathiyazhagan, K.

    2013-01-01

    Industries need to adopt the environmental management concepts in the traditional supply chain management. The green supply chain management (GSCM) is an established concept to ensure environment-friendly activities in industry. This paper identifies the relationship of driving and dependence...

  4. A study of success and failure in product innovation with specific reference to the South African electronics industry

    OpenAIRE

    2014-01-01

    M.Com. (Business Management) The innovation and marketing of new products has become increasingly important for the profitability of companies. Developing new products is a risky endeavour. Research shows that new product development often fails. As such, it is very important that product development managers are aware of the factors that can cause product failure. This research studied the product innovation process in the South African electronics industry. The objective of the study was...

  5. Comparative analysis of energy impacts of traditional and partly electronic environmental auditing: Learning from the Japanese automotive industry case

    OpenAIRE

    Mbohwa, C

    2008-01-01

    This paper does a comparative analysis and assessment of energy impacts of traditional and partly electronic ISO 14001 environmental management system auditing that using videoconferencing systems. The focus is on the Japanese automotive industry. The idea is to quantify the environmental impacts of auditing and resolve the important question on whether or not the use of information and communication technology (ICT) in environmental auditing reduces environmental impacts in IS...

  6. Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines.

    Science.gov (United States)

    Muñoz-González, Carolina; Martín-Álvarez, Pedro J; Moreno-Arribas, M Victoria; Pozo-Bayón, M Ángeles

    2014-01-08

    The impact of the nonvolatile wine matrix composition on the retronasal aroma release of four volatile compounds added to different types of wines has been evaluated. For this purpose, a tailor-made retronasal aroma trapping device (RATD) was used to entrap the exhaled breath of six panelists previously trained in a specific consumption procedure. Five wines of different composition (white wine, sparkling white wine, young red wine, aged red wine, and a sweet wine) were evaluated. Prior to the evaluation, with the exception of the sweet wine, the wines were adjusted to the same ethanol content and aromatized with a mixture of four target volatile compounds. Aroma release data were submitted to multivariate statistical analysis in order to relate wine chemical composition and aroma release during wine drinking. Results showed interindividual differences and a clustering of panelists among lower and higher aroma releasers, which was in agreement to the differences in their breathing capacity. A significant influence of the matrix composition in the low aroma releasers group during wine consumption was observed. The consumption of red wines provoked a significantly higher aroma release than the consumption of white and sweet wines. From the chemical composition determined in the wine samples (pH, total acidity, total polyphenols, neutral polysaccharides, residual sugar, and nitrogenous compounds), the amount of total polyphenols was better correlated with the observed effect.

  7. Bordeaux of Talca and Champagne of Mendoza: Appellations of Origin and identity contamination of wines in Argentina and Chile

    Directory of Open Access Journals (Sweden)

    Pablo Alberto Lacoste

    2014-08-01

    Full Text Available The development of Appellations of Origin (AO is one of the wines of outstanding wine industry in Argentina and Chile subjects. Given the strong trend towards concentration of the wine industry in these two countries, it is relevant to study the AO because they represent an appropriate mechanism to reduce the gap and enhance the possibilities of SMEs. Why AO not have developed in Argentina and Chile? This article examines the causes that inhibit the development of local AO in the regional viticulture.

  8. Millennial Generation and Environmental Sustainability: The Role of Social Media in the Consumer Purchasing Behavior for Wine

    OpenAIRE

    Giovanni Sogari; Tommaso Pucci; Barbara Aquilani; Lorenzo Zanni

    2017-01-01

    In the coming years, social media technology will have a crucial role in environmental involvement and in encouraging sustainable behaviors in the wine industry. Sustainable development is becoming a crucial topic for many consumers. Also, in the wine industry much research has been carried out to decrease the environmental impact, with a particular focus on renewable energy use, greenhouse gas emissions, pesticides reduction, water and waste management, biodiversity, soil and landscape prese...

  9. Official report to the government 2000:13. Electronic trading and business management in the oil- and gas industry. Consequences and possibilities for the Norwegian oil- and gas industry

    International Nuclear Information System (INIS)

    2001-01-01

    This report includes (1) a discussion of the development of electronic trading in general, (2) the development of electronic trading in the oil- and gas industry and (3) the role of the authorities in electronic trading and business management. It is realized that electronic trading and business management will quickly and profoundly change the trading among companies. The petroleum industry is expected to be among the leading industries in using electronic trading and many of the work processes that now characterize this sector will soon change. A number of public measures are already in effect to facilitate the use of electronic trading and the use of the Internet. Special attention has been given to legal issues and security aspects in trading over the Internet. No special need is seen for public measures with regard to standardization

  10. Synchronous fluorescence spectroscopy for analysis of wine and wine distillates

    Science.gov (United States)

    Andreeva, Ya.; Borisova, E.; Genova, Ts.; Zhelyazkova, Al.; Avramov, L.

    2015-01-01

    Wine and brandies are multicomponent systems and conventional fluorescence techniques, relying on recording of single emission or excitation spectra, are often insufficient. In such cases synchronous fluorescence spectra can be used for revealing the potential of the fluorescence techniques. The technique is based on simultaneously scanning of the excitation and emission wavelength with constant difference (Δλ) maintained between them. In this study the measurements were made using FluoroLog3 spectrofluorimeter (HORIBA Jobin Yvon, France) and collected for excitation and emission in the wavelength region 220 - 700 nm using wavelength interval Δλ from 10 to 100 nm in 10 nm steps. This research includes the results obtained for brandy and red wine samples. Fluorescence analysis takes advantage in the presence of natural fluorophores in wines and brandies, such as gallic, vanillic, p-coumaric, syringic, ferulic acid, umbelliferone, scopoletin and etc. Applying of synchronous fluorescence spectroscopy for analysis of these types of alcohols allows us to estimate the quality of wines and also to detect adulteration of brandies like adding of a caramel to wine distillates for imitating the quality of the original product aged in oak casks.

  11. Grape Juice: Same Heart Benefits as Wine?

    Science.gov (United States)

    ... juice offer the same heart benefits as red wine? Answers from Katherine Zeratsky, R.D., L.D. ... some of the same heart benefits of red wine, including: Reducing the risk of blood clots Reducing ...

  12. Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc: Effects of High Hydrostatic Pressure Processing

    Directory of Open Access Journals (Sweden)

    Vilbett Briones-Labarca

    2017-01-01

    Full Text Available High hydrostatic pressure (HHP has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity. This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing. The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine. HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2 values and antioxidant capacity of white wine after HHP application. The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa. The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%. The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine. This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.

  13. Geochemistry and Minerality of Wine

    Science.gov (United States)

    Oze, C.; Horton, T. W.; Beaman, M.

    2010-12-01

    Kaolinite (Al2Si2O5(OH)4) and gibbsite (Al(OH)3) are capable of forming in a variety of environments including anthropogenic solutions such as wine. Here, we evaluate the geochemistry of twelve white wines in order to assess the potential relationship between kaolinite/gibbsite saturation and minerality, a common wine descriptor used to express the rock and/or soil character in the aromas and flavors of wines. Aluminum and Si concentrations ranged from 228-1,281 µg L-1 and 6,583-19,746 µg L-1, respectively, where Si and Al are the only elements to demonstrate positive covariance with minerality scores. Sulfur levels varied from 25,013-167,383 µg L-1 and show the strongest negative covariance with minerality scores. However, like all of the elements studied (Al, Si, Na, Mg, S, K, Ca, and Fe), these trends were not significantly different than random at the 95% confidence level. In contrast, the relative degrees of gibbsite/kaolinite saturation display strong positive covariance with minerality scores and these trends are not random at the greater than 95% confidence level. Overall, our tasters were able to accurately assess the degree of gibbsite/kaolinite saturation amongst the twelve wines based on the objective of assessing minerality. Although the wines were undersaturated with respect to gibbsite/kaolinite, geochemical modeling reveals that increasing the wines’ pHs from ~3.3 to 4.1-4.6 (which is achievable on the palate where saliva has a pH of 7.4) results in gibbsite/kaolinite oversaturation. By considering that minerality is a function of gibbsite/kaolinite saturation and decreasing S, the origin of minerality’s taste and chemical origin in wine with known physical standards becomes increasingly crystalline.

  14. Genomic evolution of Saccharomyces cerevisiae under Chinese rice wine fermentation.

    Science.gov (United States)

    Li, Yudong; Zhang, Weiping; Zheng, Daoqiong; Zhou, Zhan; Yu, Wenwen; Zhang, Lei; Feng, Lifang; Liang, Xinle; Guan, Wenjun; Zhou, Jingwen; Chen, Jian; Lin, Zhenguo

    2014-09-10

    Rice wine fermentation represents a unique environment for the evolution of the budding yeast, Saccharomyces cerevisiae. To understand how the selection pressure shaped the yeast genome and gene regulation, we determined the genome sequence and transcriptome of a S. cerevisiae strain YHJ7 isolated from Chinese rice wine (Huangjiu), a popular traditional alcoholic beverage in China. By comparing the genome of YHJ7 to the lab strain S288c, a Japanese sake strain K7, and a Chinese industrial bioethanol strain YJSH1, we identified many genomic sequence and structural variations in YHJ7, which are mainly located in subtelomeric regions, suggesting that these regions play an important role in genomic evolution between strains. In addition, our comparative transcriptome analysis between YHJ7 and S288c revealed a set of differentially expressed genes, including those involved in glucose transport (e.g., HXT2, HXT7) and oxidoredutase activity (e.g., AAD10, ADH7). Interestingly, many of these genomic and transcriptional variations are directly or indirectly associated with the adaptation of YHJ7 strain to its specific niches. Our molecular evolution analysis suggested that Japanese sake strains (K7/UC5) were derived from Chinese rice wine strains (YHJ7) at least approximately 2,300 years ago, providing the first molecular evidence elucidating the origin of Japanese sake strains. Our results depict interesting insights regarding the evolution of yeast during rice wine fermentation, and provided a valuable resource for genetic engineering to improve industrial wine-making strains. © The Author(s) 2014. Published by Oxford University Press on behalf of the Society for Molecular Biology and Evolution.

  15. Decomposition of volatile organic compounds and polycyclic aromatic hydrocarbons in industrial off-gas by electron beams: A review

    International Nuclear Information System (INIS)

    Paur, H.R.

    1998-01-01

    The electron beam induced decomposition of volatile organic compounds (e.g. aromatic compounds, esters, chlorinated hydrocarbons) and polycyclic aromatic hydrocarbons (e.g. chlorinated dibenzo-dioxins) in industrial off gas has been investigated by several research groups in Germany and Japan. The method was shown to be effective for cleaning the waste gas of a paint factory, the waste air discharged from an automobile tunnel, the off gas cleaning from a groundwater remediation plant and the flue gas of a waste incinerator. The electron beam process achieves high removal efficiencies for volatile organic compounds. Reaction models have been developed, which suggest that the organic compounds are oxidized by hydroxyl radicals. The electron beam process may treat very large off-gas volumes at ambient temperatures and has a low energy consumption. The production of secondary wastes can be avoided or minimized. Compared to conventional methods the investment and operation costs of the process seem to be attractive for selected applications

  16. Laser Induced Forward Transfer of High Viscosity Silver Paste for New Metallization Methods in Photovoltaic and Flexible Electronics Industry

    Science.gov (United States)

    Chen, Y.; Munoz-Martin, D.; Morales, M.; Molpeceres, C.; Sánchez-Cortezon, E.; Murillo-Gutierrez, J.

    Laser Induced Forward Transfer (LIFT) has been studied in the past as a promising approach for precise metallization in electronics using metallic inks and pastes. In this work we present large area metallization using LIFT of fully commercial silver-based pastes initially designed for solar cell screen-printing. We discuss the mechanisms for the material transfer both in ns and ps regimes of irradiation of these high viscosity materials, and the potential use of this technique in the photovoltaic industry (both in standard c-Si solar cells and thin film technologies) and flexible electronics devices. In particular we summarize the results of our group in this field, demonstrating that our approach is capable of improving the aspect ratio of the standard metallization patterns achieved with screen-printing technologies in those technological fields and, in addition, of fulfilling the requirements imposed by the mechanical properties of the substrates in flexible electronic applications.

  17. 27 CFR 24.203 - Honey wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Honey wine. 24.203 Section 24.203 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the...

  18. Innovative Strategies to Control Oxidation in Wine

    OpenAIRE

    Ricci, Arianna

    2016-01-01

    The topic of wine oxidation and the need of innovative strategies to prevent its extent were the subject of this PhD thesis. The complexity of the oxidative chemical reactions occurring in wine during its conservation were highlighted, and multiple analytical approaches were used to provide a more comprehensive understanding of wine oxidation and to plan tailored strategies to avoid its occurrence. The complexity of wine oxidation could be in a simplified manner attributed to the follo...

  19. Design and implementation of an MRP-II system in electronics industry

    OpenAIRE

    Cankat, A Burç

    1991-01-01

    Ankara : Department of Industrial Engineering and the Institute of Engineering and Sciences of Bilkent Univ., 1991. Thesis (Master's) -- Bilkent University, 1991. Includes bibliographical references leaves102-104 Manufacturing Resource Planning (MRP II) system is a modern production planning and control method that is relatively new in our country. In today's competitive and continuously improving industrial scene MRP II systems play an important role in increasing produc...

  20. Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

    OpenAIRE

    Belda Aguilar, Ignacio; Ruiz, Javier; Esteban Fernández, Adelaida; Navascués, Eva; Marquina Díaz, Domingo; Santos de la Sen, Antonio; Moreno Arribas, M. Victoria

    2017-01-01

    Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production ...

  1. Present state and progress of industrial electron processing systems in Japan

    International Nuclear Information System (INIS)

    Sakamoto, I.; Mizusawa, K.

    1983-01-01

    A summary is given of the state of utilisation of electron processing systems in Japan, mainly for (1) cross-linking of wire and cable insulator, (2) heat shrinkable tube and sheet, (3) foamed polyethylene, and (4) curing of paint coats. Details are given of some of the electron processing systems. (U.K.)

  2. 27 CFR 31.232 - Wine bottling.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine bottling. 31.232... OF THE TREASURY LIQUORS ALCOHOL BEVERAGE DEALERS Miscellaneous § 31.232 Wine bottling. Each person desiring to bottle, package, or repackage taxpaid wines must, before carrying on those operations, apply...

  3. How atmosphere in a restaurant can influence positively wine consumption?

    OpenAIRE

    Vangelisti, Marie

    2017-01-01

    Master's thesis in International hotel and tourism management : Culinary leadership and innovation In today's restaurant industry, the global atmosphere of a place (ambiance, decoration, food, music…) has more influence on consumption behavior than the food itself. That is why the aims of this paper is to know how to manage the restaurant atmosphere in order to increase wine sales. Based on a literature review, an atmospheric model has been defined, by referring to this model, the restaura...

  4. Using sustainable development actions to promote the relevance of mountain wines in export markets

    Directory of Open Access Journals (Sweden)

    Graça António R.

    2017-11-01

    Full Text Available Sustainable development is development that meets the needs of the present without compromising the ability of future generations to meet their own needs (WCED, 1987. For the business community, sustainability is more than mere window-dressing. By adopting sustainable practices, companies can gain a competitive edge, increase their market share, and boost shareholder value (IISD, 2013. The wine industry has incorporated sustainability into its business strategy for a long time. In the USA, several industry organizations promoted its adoption by both grape growers and winemakers. In mountain wine regions, sustainability becomes more important as these regions generally struggle with reduced competitiveness due to inherent difficulties such as accessibility, remoteness, sparseness of business and population, topography and pedoclimatology (EUROMONTANA 2005. Therefore, any improvement in sustainability is a key factor for the viability of mountain wine producers. Sogrape Vinhos farms 480 ha of mountain vineyards in DWR securing the quality base of grapes for its SANDEMAN Port and CASA FERREIRINHA Douro wines. The company continuously adopted sustainable practices across the whole value chain, from grape to glass. This paper illustrates how a simple, but comprehensive, sustainability assessment, as proposed by a US-based award, can be used to monitor and improve sustainable development practices for a wine business set in an adverse environment, while raising awareness in a key market for wines produced in a mountain vineyard area such as the DWR.

  5. Recent trends in the international wine market and arising research questions

    Directory of Open Access Journals (Sweden)

    Eugenio Pomarici

    2016-06-01

    Full Text Available Looking at the evolution of international wine trade over the last five years, the reduced growth rate and the varied performance of suppliers raise many research questions, at the micro- and macro-level. At the micro-level, research needs emerge regarding understanding consumer preferences, using innovative integrated approaches, and the exploitation of new paradigms concerning marketing strategies. At the macro-level, the key question concerns the possible evolution of international wine trade over the next 5–6 years, and the related consequences on the industry structure. Forecast of the future evolution of wine market is challenging and risky in a context dominated by discontinuities and there is not much research on how markets evolve. Nevertheless, wine economists should attend to this task with a wide multidisciplinary set of tools, also if imply an effort which is demanding and with uncertain results.

  6. Profiling the high frequency wine consumer by price segmentation in the US market

    Directory of Open Access Journals (Sweden)

    Liz Thach

    2015-06-01

    Full Text Available Heavy users of consumer products are important to marketers as a profitable target segment. This is equally true in the wine industry, but with the added precaution of encouraging responsible consumption. This study examines the attributes and behaviors of 681 high frequency (heavy-user wine consumers in the US, based on a price segmentation of High, Moderate, and Low Spenders. For this study, price segmentation was defined as the price typically paid for a bottle of wine for home consumption. Significant differences were discovered based on gender, age, income, wine involvement, shopping channel, ecommerce/social media usage and other key areas. Implications for marketing managers as well as areas of future research are described.

  7. Exploring features and opportunities of rapid-growth wine firms in Chile

    Directory of Open Access Journals (Sweden)

    Jorge J. Román

    2017-04-01

    Full Text Available While much has been studied regarding the wine industry in Spain and France, little has been studied in developing countries. The aim of this work is to study the characteristics of dynamic wine firms in Chile. This paper presents qualitative research and reports six cases of wine companies, where several variables are analyzed according to Barringer, Jones and Neubaum framework. These variables include prior experience, founders’ knowledge regarding large company management, the use of strategic-planning systems and the use of new technology in the majority of its production. The results of this research could prove insightful for wine entrepreneurs looking to enhance their growth, based on greater differentiation and innovation, and not only on being competitive in pricing.

  8. Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines.

    Science.gov (United States)

    Casassa, Luis Federico; Keller, Markus; Harbertson, James F

    2015-04-29

    Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard regime (IS), yield was reduced over the three years by 37% in a full-deficit (FD) regime and by 18% in an early deficit (ED) regime, whereas no yield reduction occurred with a late deficit (LD) regime. Relative to IS, skin anthocyanin concentration (fresh weight basis) was 18% and 24% higher in ED and FD, respectively, whereas no effect was seen in LD. Seed tannin concentration was 3% and 8% higher in ED and FD, respectively, relative to the other two RDI regimes, whereas seed tannin content (amount per berry) was higher in IS than in FD. There were no practically relevant effects on the basic chemistry of the wines. The finished wines showed concentrations of tannins and anthocyanins that generally mirrored observed differences in skin and seed phenolic concentrations, although these were amplified in FD wines. Descriptive sensory analysis of the 2008 wines showed that FD wines were the most saturated in color, with higher purple hue, roughness, dryness and harshness, followed by ED wines, whereas IS and LD wines were less saturated in color and with higher brown and red hues. Overall, FD and ED seemed to yield fruit and wine with greater concentrations of phenolics than IS and LD, with the additional advantage of reducing water usage. However, these apparent benefits need to be balanced out with reductions in crop yields and potential long-term effects associated with pre-véraison water deficits.

  9. Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines

    Directory of Open Access Journals (Sweden)

    Luis Federico Casassa

    2015-04-01

    Full Text Available Four regulated deficit irrigation (RDI regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard regime (IS, yield was reduced over the three years by 37% in a full-deficit (FD regime and by 18% in an early deficit (ED regime, whereas no yield reduction occurred with a late deficit (LD regime. Relative to IS, skin anthocyanin concentration (fresh weight basis was 18% and 24% higher in ED and FD, respectively, whereas no effect was seen in LD. Seed tannin concentration was 3% and 8% higher in ED and FD, respectively, relative to the other two RDI regimes, whereas seed tannin content (amount per berry was higher in IS than in FD. There were no practically relevant effects on the basic chemistry of the wines. The finished wines showed concentrations of tannins and anthocyanins that generally mirrored observed differences in skin and seed phenolic concentrations, although these were amplified in FD wines. Descriptive sensory analysis of the 2008 wines showed that FD wines were the most saturated in color, with higher purple hue, roughness, dryness and harshness, followed by ED wines, whereas IS and LD wines were less saturated in color and with higher brown and red hues. Overall, FD and ED seemed to yield fruit and wine with greater concentrations of phenolics than IS and LD, with the additional advantage of reducing water usage. However, these apparent benefits need to be balanced out with reductions in crop yields and potential long-term effects associated with pre-véraison water deficits.

  10. A contribution to the characterisation of natural and industrial crystalline emissions using electron beam and X-ray techniques

    International Nuclear Information System (INIS)

    Riedel, F.N.

    1980-01-01

    In this work the composition of dusts of different origin is studied based on the assumption that natural and industrial emissions sources may possibly be differentiated by the emission of characteristic minerals and compounds. Only if some of these compounds or certain groups of compounds can be associated with a distinct emission source, such compounds may be considered as guiding compounds or guiding minerals. In this case the emission sources should be identified unambiguously even over large distances. In the air pollution studies performed in the past, the emphasis has been laid mainly on gases like SO 2 , CO, CO 2 , NOsub(x), and HF, without paying much attention to the crystalline and amorphous components, which are present simultaneously. This study is restricted to the dust-like component of natural and industrial emission sources to get more information on its composition. In part these emissions are less dangerous in the compound state, as for example fluorine in the mica type mineral muskovite (KAl 2 [(OH,F) 2 AlSi 3 O 10 ]. As a working hypothesis it has been assumed that based on a series of investigations these compounds can be identified using electron miscroscopy and electron diffraction. In the presence of larger quantities of emission materials also X-ray techniques as Debye-Scherrer- or gonio methods can be applied. Reliable results can only be obtained by an investigation covering a broad area of industrial production. (orig./RW) [de

  11. Calibration transfer between electronic nose systems for rapid In situ measurement of pulp and paper industry emissions

    Energy Technology Data Exchange (ETDEWEB)

    Deshmukh, Sharvari [CSIR-National Environmental Engineering and Research Institute, Nagpur (India); Department of Instrumentation and Electronics Engineering, Jadavpur University, Kolkata (India); Kamde, Kalyani [CSIR-National Environmental Engineering and Research Institute, Nagpur (India); Jana, Arun [Center for Development of Advance Computing, Kolkata (India); Korde, Sanjivani [CSIR-National Environmental Engineering and Research Institute, Nagpur (India); Bandyopadhyay, Rajib [Department of Instrumentation and Electronics Engineering, Jadavpur University, Kolkata (India); Sankar, Ravi [Center for Development of Advance Computing, Kolkata (India); Bhattacharyya, Nabarun, E-mail: nabarun.bhattacharya@cdac.in [Center for Development of Advance Computing, Kolkata (India); Pandey, R.A., E-mail: ra_pandey@neeri.res.in [CSIR-National Environmental Engineering and Research Institute, Nagpur (India)

    2014-09-02

    Highlights: • E-nose developed for obnoxious emissions measurement at pulp and paper industrial site. • ANN model developed for prediction of (CH{sub 3}){sub 2}S, (CH{sub 3}){sub 2}S{sub 2}, CH{sub 3}SH and H{sub 2}S concentration. • Calibration transfer methodology developed for transfer between two e-nose instruments. • Box–Behnken design and robust regression used for calibration transfer. • Results show effective transfer of training model from one e-nose system to other. - Abstract: Electronic nose systems when deployed in network mesh can effectively provide a low budget and onsite solution for the industrial obnoxious gaseous measurement. For accurate and identical prediction capability by all the electronic nose systems, a reliable calibration transfer model needs to be implemented in order to overcome the inherent sensor array variability. In this work, robust regression (RR) is used for calibration transfer between two electronic nose systems using a Box–Behnken (BB) design. Out of the two electronic nose systems, one was trained using industrial gas samples by four artificial neural network models, for the measurement of obnoxious odours emitted from pulp and paper industries. The emissions constitute mainly of hydrogen sulphide (H{sub 2}S), methyl mercaptan (MM), dimethyl sulphide (DMS) and dimethyl disulphide (DMDS) in different proportions. A Box–Behnken design consisting of 27 experiment sets based on synthetic gas combinations of H{sub 2}S, MM, DMS and DMDS, were conducted for calibration transfer between two identical electronic nose systems. Identical sensors on both the systems were mapped and the prediction models developed using ANN were then transferred to the second system using BB–RR methodology. The results showed successful transmission of prediction models developed for one system to other system, with the mean absolute error between the actual and predicted concentration of analytes in mg L{sup −1} after calibration

  12. Implication of the dominant design in electronic initiation systems in the South African mining industry

    CSIR Research Space (South Africa)

    Smit, FC

    1998-11-01

    Full Text Available of issues, including technological, market, social, economic, and related aspects. The paper anticipates the technological future of the innovation by exploring the factors that may influence the dominant design of electronic initiation systems, and casts...

  13. 77 FR 69632 - Draft Guidance for Industry on Electronic Source Data in Clinical Investigations; Availability

    Science.gov (United States)

    2012-11-20

    ...., Bldg. 66, Rm. 4613, Silver Spring, MD 20993-0002; and Office of Critical Path Programs, Office of the...; Capturing source data into the eCRF using either manual or electronic capture methods; and Investigator...

  14. CONTENT MARKETING AND SUPPLIER SELECTION IN THE ELECTRONIC PAYMENT SERVICE INDUSTRY

    OpenAIRE

    Pennala, Eino

    2015-01-01

    Increasing e-commerce creates demand for electronic payment services to make online shopping as convenient as possible. Payment service providers (PSPs) publish whitepapers on their websites to provide information for e-commerce businesses in need of a PSP. This study has two major purposes: (1) to determine the criteria for e-commerce business when selecting a payment service provider, and (2) to investigate the role of whitepapers in supplier selection in the electronic payment service...

  15. The Developmentof Resources Ininterorganizationalnetworksand Theinternationalization Process: The Case Wines of Brasil

    Directory of Open Access Journals (Sweden)

    Marlon Dalmoro

    2013-03-01

    Full Text Available The internationalization has become an imperative for survival of many Brazilian industrial sectors. In the wine industry, the growth of competition with imported wines in last years has led companies in the industry to seek new markets abroad. In this way, the formation of interorganizational networks could stimulate the internationalization process by generating collective resources. This paper analyzes the development of resources within a network of interorganizational wine industry and the influence of these resources in the process of internationalization of companies. Therefore, we carried out an exploratory study in a network called Wines of Brasil. The results show that the network has contributed to the generation of resources, such as the reputation of Brazilian wine, market knowledge and access to information among participants. The network´ resources were denominate ´good club´. However, the appropriation of these resources does not occur homogeneously, showing the existence of asymmetries, due to specific organizational architectures of network members (i.e. size, resource base and absorptive capacity of complementary businesses.

  16. Avenues for research and technology development for industrial applications using electron beam facilities and their exploitation through BRNS schemes

    International Nuclear Information System (INIS)

    Markandeya, S.G.

    2013-01-01

    BARC has been responsible to establish indigenously designed state-of-the-art electron accelerator facilities at its Electron Beam Centre at Kharghar, Navi Mumbai. The centre offers two versatile machines namely, (i) 3 MeV, 30 kW Parallel Coupled Self Capacitance type Multiplier (Dynamitron) DC accelerator and (ii) 10 MeV, 10 kW RF Electron Linac. While these machines are being used by scientists and engineers from within DAE, there is tremendous scope for exploiting their use by researchers in the country for basic research as well as by technologists and entrepreneurs for exploiting its potential for industrial applications. However, due to lack of adequate information about the facilities and due to paucity of research funds for the academia in the country, there is always a gap which researchers seldom look forward to be filled up appropriately. The present talk will give a glimpse of some opportunities to exploit the facilities at EBC, Kharghar for variety of applications followed by a brief presentation on provisions under BRNS to carry out sponsored research activities for basic research as well as for technology development for the industrial applications. (author)

  17. QUALITY EVALUATION OF DENDALION WINE

    Directory of Open Access Journals (Sweden)

    Aldona Sugintienė

    2010-01-01

    Full Text Available The world tendencies are pronounced to attach significance to production of natural fermentation alcohol drinks. The fanciers of drinks take interest in the production of homemade drinks, and especially healthy drinks.Production of original and even health friendly drinks has been recently a matter of increased interest among amateur producers and drink manufacturers in Europe as well. Dandelion wine is one of the drinks produced by use of different amounts of various ingredients and available equipment in the fermentation laboratory. The following characteristics are determined upon the main fermentation in the matured and clarified wine:- sensory indicators (color, appearance and clearness; aroma and bouquets, taste and texture, and aftertaste,- analytical indicators (alcoholic strength by volume, determination of sugars, total acidity, volatile acidity.Dandelions wine is most distinguished by its flavor characteristics.

  18. Neutrino, radioactivity and dating wines

    International Nuclear Information System (INIS)

    Hubert, Ph.

    2004-01-01

    Wine is a witness of the radioactivity of the atmosphere at the moment of grapes were collected. The possibility of measuring very low radioactivity levels (that was developed for studying neutrinos) has permitted the design of a new non-destructive method of dating bottled wines. This method is based on the detection of the 661 keV photon released whenever an atom of cesium 137 decays. This photon has enough energy to cross the thickness of glass and be detected. The presence of cesium 137 in the atmosphere is mainly due to the military atomic tests performed from 1950 to 1963 and to the Chernobyl accident that took place in 1986, as a consequence this method is valid to date wines that were produced only after 1950. (A.C.)

  19. From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the "terroir" Concept.

    Science.gov (United States)

    Belda, Ignacio; Zarraonaindia, Iratxe; Perisin, Matthew; Palacios, Antonio; Acedo, Alberto

    2017-01-01

    Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns. The concept of terroir , far from being a rural term, conceals a wide range of analytical parameters that are the basis of the knowledge-based enology trend. In this sense, the biological aspect of soils has been underestimated for years, when actually it contains a great microbial diversity. This soil-associated microbiota has been described as determinant, not only for the chemistry and nutritional properties of soils, but also for health, yield, and quality of the grapevine. Additionally, recent works describe the soil microbiome as the reservoir of the grapevine associated microbiota, and as a contributor to the final sensory properties of wines. To understand the crucial roles of microorganisms on the entire wine making process, we must understand their ecological niches, population dynamics, and relationships between 'microbiome- vine health' and 'microbiome-wine metabolome.' These are critical steps for designing precision enology practices. For that purpose, current metagenomic techniques are expanding from laboratories, to the food industry. This review focuses on the current knowledge about vine and wine microbiomes, with emphasis on their biological roles and the technical basis of next-generation sequencing pipelines. An overview of molecular and informatics tools is included and new directions are proposed, highlighting the importance of -omics

  20. From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the “terroir” Concept

    Science.gov (United States)

    Belda, Ignacio; Zarraonaindia, Iratxe; Perisin, Matthew; Palacios, Antonio; Acedo, Alberto

    2017-01-01

    Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns. The concept of terroir, far from being a rural term, conceals a wide range of analytical parameters that are the basis of the knowledge-based enology trend. In this sense, the biological aspect of soils has been underestimated for years, when actually it contains a great microbial diversity. This soil-associated microbiota has been described as determinant, not only for the chemistry and nutritional properties of soils, but also for health, yield, and quality of the grapevine. Additionally, recent works describe the soil microbiome as the reservoir of the grapevine associated microbiota, and as a contributor to the final sensory properties of wines. To understand the crucial roles of microorganisms on the entire wine making process, we must understand their ecological niches, population dynamics, and relationships between ‘microbiome- vine health’ and ‘microbiome-wine metabolome.’ These are critical steps for designing precision enology practices. For that purpose, current metagenomic techniques are expanding from laboratories, to the food industry. This review focuses on the current knowledge about vine and wine microbiomes, with emphasis on their biological roles and the technical basis of next-generation sequencing pipelines. An overview of molecular and informatics tools is included and new directions are proposed, highlighting the importance of

  1. From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the “terroir” Concept

    Directory of Open Access Journals (Sweden)

    Ignacio Belda

    2017-05-01

    Full Text Available Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns. The concept of terroir, far from being a rural term, conceals a wide range of analytical parameters that are the basis of the knowledge-based enology trend. In this sense, the biological aspect of soils has been underestimated for years, when actually it contains a great microbial diversity. This soil-associated microbiota has been described as determinant, not only for the chemistry and nutritional properties of soils, but also for health, yield, and quality of the grapevine. Additionally, recent works describe the soil microbiome as the reservoir of the grapevine associated microbiota, and as a contributor to the final sensory properties of wines. To understand the crucial roles of microorganisms on the entire wine making process, we must understand their ecological niches, population dynamics, and relationships between ‘microbiome- vine health’ and ‘microbiome-wine metabolome.’ These are critical steps for designing precision enology practices. For that purpose, current metagenomic techniques are expanding from laboratories, to the food industry. This review focuses on the current knowledge about vine and wine microbiomes, with emphasis on their biological roles and the technical basis of next-generation sequencing pipelines. An overview of molecular and informatics tools is included and new directions are proposed, highlighting

  2. Occurrence and Concentrations of Toxic VOCs in the Ambient Air of Gumi, an Electronics-Industrial City in Korea.

    Science.gov (United States)

    Baek, Sung-Ok; Suvarapu, Lakshmi Narayana; Seo, Young-Kyo

    2015-08-05

    This study was carried out to characterize the occurrence and concentrations of a variety of volatile organic compounds (VOCs) including aliphatic, aromatic, halogenated, nitrogenous, and carbonyl compounds, in the ambient air of Gumi City, where a large number of electronics industries are found. Two field monitoring campaigns were conducted for a one year period in 2003/2004 and 2010/2011 at several sampling sites in the city, representing industrial, residential and commercial areas. More than 80 individual compounds were determined in this study, and important compounds were then identified according to their abundance, ubiquity and toxicity. The monitoring data revealed toluene, trichloroethylene and acetaldehyde to be the most significant air toxics in the city, and their major sources were mainly industrial activities. On the other hand, there was no clear evidence of an industrial impact on the concentrations of benzene and formaldehyde in the ambient air of the city. Overall, seasonal variations were not as distinct as locational variations in the VOCs concentrations, whereas the within-day variations showed a typical pattern of urban air pollution, i.e., increase in the morning, decrease in the afternoon, and an increase again in the evening. Considerable decreases in the concentrations of VOCs from 2003 to 2011 were observed. The reductions in the ambient concentrations were confirmed further by the Korean PRTR data in industrial emissions within the city. Significant decreases in the concentrations of benzene and acetaldehyde were also noted, whereas formaldehyde appeared to be almost constant between the both campaigns. The decreased trends in the ambient levels were attributed not only to the stricter regulations for VOCs in Korea, but also to the voluntary agreement of major companies to reduce the use of organic solvents. In addition, a site planning project for an eco-friendly industrial complex is believed to play a contributory role in improving

  3. Occurrence and Concentrations of Toxic VOCs in the Ambient Air of Gumi, an Electronics-Industrial City in Korea

    Directory of Open Access Journals (Sweden)

    Sung-Ok Baek

    2015-08-01

    Full Text Available This study was carried out to characterize the occurrence and concentrations of a variety of volatile organic compounds (VOCs including aliphatic, aromatic, halogenated, nitrogenous, and carbonyl compounds, in the ambient air of Gumi City, where a large number of electronics industries are found. Two field monitoring campaigns were conducted for a one year period in 2003/2004 and 2010/2011 at several sampling sites in the city, representing industrial, residential and commercial areas. More than 80 individual compounds were determined in this study, and important compounds were then identified according to their abundance, ubiquity and toxicity. The monitoring data revealed toluene, trichloroethylene and acetaldehyde to be the most significant air toxics in the city, and their major sources were mainly industrial activities. On the other hand, there was no clear evidence of an industrial impact on the concentrations of benzene and formaldehyde in the ambient air of the city. Overall, seasonal variations were not as distinct as locational variations in the VOCs concentrations, whereas the within-day variations showed a typical pattern of urban air pollution, i.e., increase in the morning, decrease in the afternoon, and an increase again in the evening. Considerable decreases in the concentrations of VOCs from 2003 to 2011 were observed. The reductions in the ambient concentrations were confirmed further by the Korean PRTR data in industrial emissions within the city. Significant decreases in the concentrations of benzene and acetaldehyde were also noted, whereas formaldehyde appeared to be almost constant between the both campaigns. The decreased trends in the ambient levels were attributed not only to the stricter regulations for VOCs in Korea, but also to the voluntary agreement of major companies to reduce the use of organic solvents. In addition, a site planning project for an eco-friendly industrial complex is believed to play a contributory

  4. Occurrence and Concentrations of Toxic VOCs in the Ambient Air of Gumi, an Electronics-Industrial City in Korea

    Science.gov (United States)

    Baek, Sung-Ok; Suvarapu, Lakshmi Narayana; Seo, Young-Kyo

    2015-01-01

    This study was carried out to characterize the occurrence and concentrations of a variety of volatile organic compounds (VOCs) including aliphatic, aromatic, halogenated, nitrogenous, and carbonyl compounds, in the ambient air of Gumi City, where a large number of electronics industries are found. Two field monitoring campaigns were conducted for a one year period in 2003/2004 and 2010/2011 at several sampling sites in the city, representing industrial, residential and commercial areas. More than 80 individual compounds were determined in this study, and important compounds were then identified according to their abundance, ubiquity and toxicity. The monitoring data revealed toluene, trichloroethylene and acetaldehyde to be the most significant air toxics in the city, and their major sources were mainly industrial activities. On the other hand, there was no clear evidence of an industrial impact on the concentrations of benzene and formaldehyde in the ambient air of the city. Overall, seasonal variations were not as distinct as locational variations in the VOCs concentrations, whereas the within-day variations showed a typical pattern of urban air pollution, i.e., increase in the morning, decrease in the afternoon, and an increase again in the evening. Considerable decreases in the concentrations of VOCs from 2003 to 2011 were observed. The reductions in the ambient concentrations were confirmed further by the Korean PRTR data in industrial emissions within the city. Significant decreases in the concentrations of benzene and acetaldehyde were also noted, whereas formaldehyde appeared to be almost constant between the both campaigns. The decreased trends in the ambient levels were attributed not only to the stricter regulations for VOCs in Korea, but also to the voluntary agreement of major companies to reduce the use of organic solvents. In addition, a site planning project for an eco-friendly industrial complex is believed to play a contributory role in improving

  5. THE NEED OF DEVELOPING THE INVESTMENT OF WINE-MAKING IN THE REPUBLIC OF MOLDOVA IN ORDER TO ENTER THE EUROPEAN MARKET

    Directory of Open Access Journals (Sweden)

    Angela ŞESTACOVSCAIA

    2013-01-01

    Full Text Available Wine-making in the Republic of Moldova is an industrial sector with high growth potential. But in recent years the sector has undergone drastic changes. In order to harness the potential of the wine-making we need to invest in improving the quality of wine products, to develop new products, to enter new markets. In order to achieve these objectives in the country it is developed the restructuring program of the wine sector with financial support of the European Investment Bank.

  6. Wine Polyphenols: Potential Agents in Neuroprotection

    Science.gov (United States)

    Basli, Abdelkader; Soulet, Stéphanie; Chaher, Nassima; Mérillon, Jean-Michel; Chibane, Mohamed; Monti, Jean-Pierre; Richard, Tristan

    2012-01-01

    There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson's or Alzheimer's diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols. PMID:22829964

  7. Yeast alter micro-oxygenation of wine: oxygen consumption and aldehyde production.

    Science.gov (United States)

    Han, Guomin; Webb, Michael R; Richter, Chandra; Parsons, Jessica; Waterhouse, Andrew L

    2017-08-01

    Micro-oxygenation (MOx) is a common winemaking treatment used to improve red wine color development and diminish vegetal aroma, amongst other effects. It is commonly applied to wine immediately after yeast fermentation (phase 1) or later, during aging (phase 2). Although most winemakers avoid MOx during malolactic (ML) fermentation, it is often not possible to avoid because ML bacteria are often present during phase 1 MOx treatment. We investigated the effect of common yeast and bacteria on the outcome of micro-oxygenation. Compared to sterile filtered wine, Saccharomyces cerevisiae inoculation significantly increased oxygen consumption, keeping dissolved oxygen in wine below 30 µg L -1 during micro-oxygenation, whereas Oenococcus oeni inoculation was not associated with a significant impact on the concentration of dissolved oxygen. The unfiltered baseline wine also had both present, although with much higher populations of bacteria and consumed oxygen. The yeast-treated wine yielded much higher levels of acetaldehyde, rising from 4.3 to 29 mg L -1 during micro-oxygenation, whereas no significant difference was found between the bacteria-treated wine and the filtered control. The unfiltered wine exhibited rapid oxygen consumption but no additional acetaldehyde, as well as reduced pyruvate. Analysis of the acetaldehyde-glycerol acetal levels showed a good correlation with acetaldehyde concentrations. The production of acetaldehyde is a key outcome of MOx and it is dramatically increased in the presence of yeast, although it is possibly counteracted by the metabolism of O. oeni bacteria. Additional controlled experiments are necessary to clarify the interaction of yeast and bacteria during MOx treatments. Analysis of the glycerol acetals may be useful as a proxy for acetaldehyde levels. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  8. 75 FR 63810 - Grant of Authority for Subzone Status; SICK, Inc. (Photo-Electronic Industrial Sensors...

    Science.gov (United States)

    2010-10-18

    ... Sensors); Bloomington, MN Pursuant to its authority under the Foreign-Trade Zones Act of June 18, 1934, as... industrial sensor manufacturing and distribution facility of SICK, Inc., located in Bloomington, Minnesota... sensors at the SICK, Inc., facility located in Bloomington, Minnesota (Subzone 119G), as described in the...

  9. Chameleons in Marketspace: Industry Transformation in the New Electronic Marketing Environment.

    Science.gov (United States)

    Pattinson, Hugh; Brown, Linden

    1996-01-01

    Discusses the new information infrastructure and its possible influences on marketing. Highlights include an alternative perspective of industrial economic history based on infrastructure development; the Internet and its positioning within the new information infrastructure; future possibilities and impacts on organizational structure; and…

  10. Electronic business in the Building-Construction (BC) industry: Preparing for the new Internet

    NARCIS (Netherlands)

    Tolman, F.P.; Böhms, H.M.

    2000-01-01

    This paper presents the objectives and initial results of the European 5th Framework eConstruct project (IST-10303). The aim of eConstruct is to develop, implement, apply and disseminate an XML vocabulary (bcXML) for the European Building-Construction (BC) industry. This new Communication Technology

  11. Innovation Networks: the Contribution of Partnerships to Innovative Performance of Firms in the Brazilian Electrical-Electronics Industry

    Directory of Open Access Journals (Sweden)

    Silvye Ane Massaini

    2015-01-01

    Full Text Available Innovation networks have been identified in the literature as a way to complement firms’ innovative capabilities through collaboration with other partners. To provide empirical evidence for this assertion, this paper investigates the contribution of partners established in innovation networks for innovative performance of firms in the Brazilian electricalelectronics industry. For this purpose, we carried out an exploratory and descriptive survey among 185 companies. The data were analyzed using structural equation modeling (SEM. As the main findings, we observed that the establishment of collaborative relationships with customers, competitors and universities/research institutions can contribute to organizational and process innovation. However, despite obtaining some significant results concerning the contribution of different partners in the network, electrical-electronics industry companies also attach great importance to internal activities to develop their innovations.

  12. Do Taxes Produce Better Wine?

    OpenAIRE

    Martin Ljunge

    2011-01-01

    Theory predicts that unit taxes increase the quality consumed in a market since unit taxes reduce the relative price of high quality goods. Ad valorem taxes, on the other hand, have no effect on relative prices and should not affect product quality. The hypothesis is tested empirically in the US wine market. I find that the market share of high quality wine is significantly increased by unit taxes and that there is no significant effect of ad valorem taxes, in accordance with the hypothesis a...

  13. Do Taxes Produce Better Wine?

    DEFF Research Database (Denmark)

    Ljunge, Jan Martin

    2011-01-01

    Theory predicts that unit taxes increase the quality consumed in a market, since unit taxes reduce the relative price of high quality goods. Ad valorem taxes, on the other hand, have no effect on relative prices, and should not affect product quality. The hypothesis is tested empirically in the US...... wine market. I find that the market share of high quality wine is significantly increased by unit taxes, and that there is no significant effect of ad valorem taxes, in accordance with the hypothesis and previous empirical studies....

  14. Do Taxes Produce Better Wine?

    DEFF Research Database (Denmark)

    Ljunge, Jan Martin

    Theory predicts that unit taxes increase the quality consumed in a market since unit taxes reduce the relative price of high quality goods. Ad valorem taxes, on the other hand, have no effect on relative prices and should not affect product quality. The hypothesis is tested empirically in the US...... wine market. I find that the market share of high quality wine is significantly increased by unit taxes and that there is no significant effect of ad valorem taxes, in accordance with the hypothesis and previous empirical studies....

  15. Flavour-active wine yeasts

    OpenAIRE

    Cordente, Antonio G.; Curtin, Christopher D.; Varela, Cristian; Pretorius, Isak S.

    2012-01-01

    The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can infl...

  16. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

    Science.gov (United States)

    Bokulich, Nicholas A.; Collins, Thomas S.; Masarweh, Chad; Allen, Greg; Heymann, Hildegarde; Ebeler, Susan E.

    2016-01-01

    ABSTRACT Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir. PMID:27302757

  17. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

    Directory of Open Access Journals (Sweden)

    Nicholas A. Bokulich

    2016-06-01

    Full Text Available Regionally distinct wine characteristics (terroir are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir.

  18. Development of Young Coconut (Cocos nucifera Wine

    Directory of Open Access Journals (Sweden)

    Polemer M. Cuarto

    2017-05-01

    Full Text Available The study aimed to develop wine from young coconut water. This investigated the acceptability of the quality attributes of young coconut wine compared with commercial wine. Using a 5 - point hedonic scale, sensory evaluation test was done by the panelists (N=30 to evaluate the accep tability of the product quality attributes such as color, aroma and taste. Results of the sensory evaluation showed that young coconut wine has a pale light color, powerful aroma and sweet taste. Results also showed that panelists choose the color and tast e of the young coconut wine as its desirable attributes. Statistical analysis (p<0.05 showed significant difference in the color and aroma between young coconut wine and commercial wine but no significant difference in terms of taste.

  19. Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry.

    Science.gov (United States)

    Zhang, Xin-Ke; Lan, Yi-Bin; Zhu, Bao-Qing; Xiang, Xiao-Feng; Duan, Chang-Qing; Shi, Ying

    2018-01-01

    Monosaccharides, organic acids and amino acids are the important flavour-related components in wines. The aim of this article is to develop and validate a method that could simultaneously analyse these compounds in wine based on silylation derivatisation and gas chromatography-mass spectrometry (GC-MS), and apply this method to the investigation of the changes of these compounds and speculate upon their related influences on Cabernet Sauvignon wine flavour during wine ageing. This work presented a new approach for wine analysis and provided more information concerning red wine ageing. This method could simultaneously quantitatively analyse 2 monosaccharides, 8 organic acids and 13 amino acids in wine. A validation experiment showed good linearity, sensitivity, reproducibility and recovery. Multiple derivatives of five amino acids have been found but their effects on quantitative analysis were negligible, except for methionine. The evolution pattern of each category was different, and we speculated that the corresponding mechanisms involving microorganism activities, physical interactions and chemical reactions had a great correlation with red wine flavours during ageing. Simultaneously quantitative analysis of monosaccharides, organic acids and amino acids in wine was feasible and reliable and this method has extensive application prospects. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  20. Shielding Calculations for Industrial 5/7.5MeV Electron Accelerators Using the MCNP Monte Carlo Code

    International Nuclear Information System (INIS)

    Peri, E.; Orion, I.

    2014-01-01

    High energy X-rays from accelerators are used to irradiate food ingredients to prevent growth and development of unwanted biological organisms in food, in order to extend the shelf life of products. High energy photons can cause food activation due to (D 3 ,n) reactions. Until 2004, to eliminate the possibility of food activation, the electron energy was limited to 5 MeV X-rays for food irradiation. In 2004, the FDA approved the usage of up to 7.5 MeV, but only with tantalum and gold targets (1). Higher X-ray energy results an increased flux of X-rays in the forward direction, increased penetration, and higher photon dose rate due to better electron-to-photon conversion. These improvements could decrease the irradiation time and allow irradiation of larger packages, thereby providing higher production rates with lower treatment cost. Medical accelerators usually work with 6-18 MV electron energy with tungsten target to convert the electron beam to X-rays. In order to protect the patients, the accelerator head is protected with a heavy lead shielding; therefore, the bremsstrahlung is emitted only in the forward direction. There are many publications and standards that guide how to design optimal shielding for medical accelerator rooms. The shielding data for medical accelerators is not applicable for industrial accelerators, since the data is for different conversion targets, different X-Ray energies, and only for the forward direction. Collimators are not always in use in industrial accelerators, and therefore bremsstrahlung photons can be emitted in all directions. The bremsstrahlung spectrum and dose rate change as a function of the emission angle. The dose rate decreases from maximum in the forward direction (0°) to minimum at 180° by 1-2 orders of magnitude. In order to design and calculate optimal shielding for food accelerator rooms, there is a need to have the bremsstrahlung spectrum data, dose rates and concrete attenuation data in all emission directions

  1. Three years monitoring survey of pesticide residues in Sardinia wines following integrated pest management strategies.

    Science.gov (United States)

    Angioni, Alberto; Dedola, Fabrizio

    2013-05-01

    This paper reports the results of a pesticide monitoring survey on wine grapes from the 2008-2010 vintage from vineyards grown according to integrated pest management strategies. A multi-residue gas chromatography-mass spectrometry method in electron ionization and chemical ionization mode has been used for the determination of 30 pesticides in wine samples. The analytical method showed good recoveries and allowed a good separation of the selected pesticides. Repeatability and intermediate precision showed good results with CV < 20 %. The instrumental method limits of determination (LOD) and of quantification (LOQ) were below the maximum residue levels set in wine. The analysis of the wines showed that pesticide residues were below the instrumental LOQ, and most of them were undetectable (

  2. The complexity of wine: clarifying the role of microorganisms.

    Science.gov (United States)

    Tempère, Sophie; Marchal, Axel; Barbe, Jean-Christophe; Bely, Marina; Masneuf-Pomarede, Isabelle; Marullo, Philippe; Albertin, Warren

    2018-05-01

    The concept of wine complexity has gained considerable interest in recent years, both for wine consumers and wine scientists. As a consequence, some research programs concentrate on the factors that could improve the perceived complexity of a wine. Notably, the possible influence of microbiological factors is particularly investigated. However, wine complexity is a multicomponent concept not easily defined. In this review, we first describe the actual knowledge regarding wine complexity, its perception, and wine chemical composition. In particular, we emphasize that, contrary to expectations, the perception of wine complexity is not related to wine chemical complexity. Then, we review the impact of wine microorganisms on wine complexity, with a specific focus on publications including sensory analyses. While microorganisms definitively can impact wine complexity, the underlying mechanisms and molecules are far from being deciphered. Finally, we discuss some prospective research fields that will help improving our understanding of wine complexity, including perceptive interactions, microbial interactions, and other challenging phenomena.

  3. Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.

    Science.gov (United States)

    Deed, Rebecca C; Fedrizzi, Bruno; Gardner, Richard C

    2017-10-11

    Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low temperatures (10-15 °C). Anecdotal accounts from winemakers suggest that cold fermentations produce and retain more "fruity" aroma compounds; nonetheless, studies have not confirmed why low temperatures are optimal for Sauvignon blanc. Thirty-two aroma compounds were quantitated from two Marlborough Sauvignon blanc juices fermented at 12.5 and 25 °C, using Saccharomyces cerevisiae strains EC1118, L-1528, M2, and X5. Fourteen compounds were responsible for driving differences in aroma chemistry. The 12.5 °C-fermented wines had lower 3-mercaptohexan-1-ol (3MH) and higher alcohols but increased fruity acetate esters. However, a sensory panel did not find a significant difference between fruitiness in 75% of wine pairs based on fermentation temperature, in spite of chemical differences. For wine pairs with significant differences (25%), the 25 °C-fermented wines were fruitier than the 12.5 °C-fermented wines, with high fruitiness associated with 3MH. We propose that the benefits of low fermentation temperatures are not derived from increased fruitiness but a better balance between fruitiness and greenness. Even so, since 75% of wines showed no significant difference, higher fermentation temperatures could be utilized without detriment, lowering costs for the wine industry.

  4. The use of electron beam for solution of some ecological problems in pulp and paper industry

    International Nuclear Information System (INIS)

    Auslender, V.L.; Ryazantsev, A.A.; Spiridonov, G.A.

    2002-01-01

    In the report, results of research on possibility of using a beam of accelerated electrons for a decrease of exhaust in an environment of detrimental smelling nasty substances generated during sulfate cellulose-paper production are presented. The two methods of radiation usage are described: with a direct action of beam on detrimental substances containing gas or water on a so-called 'tailing' of production process and at the beginning of production with influence of electron beam on wood chips before the boiling process

  5. The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine.

    Science.gov (United States)

    González-Royo, Elena; Esteruelas, Mireia; Kontoudakis, Nikolaos; Fort, Francesca; Canals, Joan Miquel; Zamora, Fernando

    2017-01-01

    Nowadays supplementing red wines with commercial inactive dry yeasts is a widespread practice in winemaking because it leads to better balanced wines through increased mouthfeel and smooth astringency. The aim of this article is to study, in a red wine and in a model wine solution, how supplementation with three commercial inactive dry yeasts affects chemical composition and astringency. This will give us a better understanding of the action mechanism involved. The results suggest that this action mechanism is related to two different phenomena. The first is that inactive yeasts release polysaccharides and oligosaccharides which can increase mouthfeel and inhibit interactions between salivary protein and tannins. The second is that they have a direct effect on the precipitation or absorption of proanthocyanidins, especially the larger polymers, which have been described as the most astringent. It can be concluded that supplementation with inactive yeasts is indeed a useful tool for smoothing the astringency of red wines. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  6. Amino acid profiles and quantitative structure-property relationship models as markers for Merlot and Torrontés wines.

    Science.gov (United States)

    Duchowicz, Pablo R; Giraudo, Miguel A; Castro, Eduardo A; Pomilio, Alicia B

    2013-09-01

    Quantitative structure-property relationships (QSPRs) were applied to the aminograms obtained by HPLC in our laboratories for Torrontés and Merlot wines. Dragon theoretical descriptors were derived for a set of optimized amino acid structures with the purpose of establishing QSPR models. The statistical Replacement Method was used for designing the best multi-parametric linear regression models, which included structural features selected from a pool containing 1497 constitutional, topological, geometrical or electronic molecular descriptors. Predicted QSPR results were in good agreement with experimental amino acid profiles. The developed QSPR approach showed to be of practical value for distinguishing each wine varietal, and for calculating experimentally non-available amino acid concentrations of Torrontés and Merlot wines. It was also useful for assessing wine authenticity; the models were especially suitable for Merlot and Torrontés wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

  7. Brazilian sparkling wine: A successful trajectory

    Directory of Open Access Journals (Sweden)

    Wurz Douglas André

    2017-01-01

    Full Text Available The objective of this study was to explore the evolution of internal and external commercialization of Brazilian sparkling wines during the period between 1986 and 2015, giving an overview of the current situation and its market trends, and highlighting the importance of Brazil in the world scenario for sparkling wines. This research is based on quantitative data sources provided by different institutions: International Organization of Vine and Wine (OIV, Brazilian Union of Viticulture (UVIBRA, Ministry of Agriculture, Livestock and Supply (MAPA and Brazilian Agricultural Research Corporation (EMBRAPA. Brazil is a promising country for the sparkling wine market. From 1986–2015, there was an increase of 465.6% in the sales of sparkling wine in the Brazilian domestic market, especially the last ten, which accounted for an increase of 215.7%. In 1998, Brazilian sparkling wines accounted for 70.5% of sparkling wines sold in Brazil. Today, they represent 82.1%of national market, and proved to be one of the most prestigious products from Brazilian viticulture when compared, for example, to non-sparkling wines, which 79% are imported wines. Of the imported sparkling wines consumed in Brazil, six countries account for 98.5% of the market (France: 32.7%; Italy: 24.8% and Spain: 21.9%. The volume exportation of Brazilian sparkling wine has grown significantly in recent years (4,210.2%, with Paraguay, China, Uruguay, the United States, France and the United Kingdom being the major buyers. The evolution of exports shows that Brazilian sparkling wine becomes an alternative to those produced in traditional countries, such as France, Italy and Spain, due to their quality and price. There is an increase in the commercialization of sparkling wines in the Brazilian domestic market, in addition to the growing participation of Brazil in the volume of exports in the world market, placing Brazil in a leading position in the production and sale of sparkling wines.

  8. 27 CFR 24.307 - Nonbeverage wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Nonbeverage wine record..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.307 Nonbeverage wine record. A proprietor who produces nonbeverage wine or wine products shall maintain a record by transaction date of such...

  9. 27 CFR 24.302 - Effervescent wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Effervescent wine record..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.302 Effervescent wine record. A proprietor who produces or receives sparkling wine or artificially carbonated wine in bond shall maintain records...

  10. 27 CFR 24.301 - Bulk still wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bulk still wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.301 Bulk still wine record. A proprietor who produces or receives still wine in bond, (including wine intended for use as distilling material or vinegar...

  11. 27 CFR 24.193 - Conversion into still wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Conversion into still wine. 24.193 Section 24.193 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Effervescent Wine § 24.193 Conversion into still wine. Sparkling wine or artificially...

  12. 27 CFR 24.213 - Heavy bodied blending wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Heavy bodied blending wine. 24.213 Section 24.213 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine i...

  13. Country-wine making from Eembe fruit (Berchemia discolor) of ...

    African Journals Online (AJOL)

    Country-wine was made from dried Eembe fruit purchased from Katima Mulilo open market using commercial wine yeast. The fruit produced a wine with 8.6% alcohol content when no sugar was added. Fermentation to produce the wine was carried out at 22ºC. The clarity, aroma, colour and acceptability of the wine was ...

  14. 27 CFR 24.108 - Bonded wine warehouse application.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine warehouse... wine warehouse application. A warehouse company or other person desiring to establish a bonded wine warehouse on bonded wine premises for storing wine or allied products for credit purposes shall file an...

  15. The role and influence of wine awards as perceived by the South African wine consumers

    Directory of Open Access Journals (Sweden)

    F. J. Herbst

    2009-12-01

    Full Text Available Purpose: The purpose of this study was to examine whether, in the mind of the consumer, wine awards do indeed play a significant role in influencing consumer choices. Initially, a literature review was conducted to establish the role of wine awards in wine marketing. Problem investigated: The increasing number of wine competitions appears to dilute the value of wine awards as a marketing tool. The local wine consumers are currently bombarded by a variety of wine choices and need to use cues to assist them in making buying decisions. Consumers are also sceptical about the honesty of producers in marketing their awards. The question arises, whether, in the minds of South Africa's wine consumers, awards play a strong enough role in influencing their choice when buying wine. Research design: A convenience sample was drawn among South African wine consumers by using an online survey questionnaire. A sample of 285 was realised and the data analysed by using descriptive and inferential statistical methods. Findings and implications: Wine awards are indeed recognised by the consumer as a cue that shapes their choices / selection criteria, but their importance is relatively low compared to other cues such as variety, vintage, producer, production method, packaging, place of origin and price. Yet, having established that decision-making is a complex set of interactions, wine awards do nevertheless play a role in supporting a decision in certain circumstances and for certain customer segments. Generally speaking, it was found that the more sophisticated a consumer (connoisseur is the less regard exists for wine awards. Not only do wine awards have lesser power in shaping decisions, but also attitudes towards the concept of wine awards are more negative. Lesser informed consumers tend to take more guidance from, and are less opinionated about the concept of wine awards. An independent monitoring authority is seen as a solution to raise the profile of wine

  16. ELECTRICAL AND ELECTRONIC INDUSTRIAL CONTROL. D-C MAGNETIC MOTOR CONTROL, UNIT 7, INSTRUCTOR'S GUIDE.

    Science.gov (United States)

    SUTTON, MACK C.

    THIS GUIDE IS FOR TEACHER USE IN DIRECTING INDIVIDUAL STUDY OF DIRECT CURRENT MAGNETIC MOTOR CONTROL IN ELECTRICAL-ELECTRONIC PROGRAMS. IT WAS DEVELOPED BY AN INSTRUCTIONAL MATERIALS SPECIALIST AND ADVISERS. EACH OF THE 15 INSTRUCTOR'S SHEETS GIVES THE LESSON SUBJECT, PURPOSE, INTRODUCTORY INFORMATION, REFERENCES, AND STEP-BY-STEP SOLUTIONS OF THE…

  17. ELECTRICAL AND ELECTRONIC INDUSTRIAL CONTROL. D-C MAGNETIC MOTOR CONTROL, UNIT 7, ASSIGNMENTS.

    Science.gov (United States)

    SUTTON, MACK C.

    THIS GUIDE IS FOR INDIVIDUAL STUDENT USE IN STUDYING DIRECT CURRENT MAGNETIC MOTOR CONTROL IN ELECTRICAL-ELECTRONIC PROGRAMS. IT WAS DEVELOPED BY AN INSTRUCTIONAL MATERIALS SPECIALIST AND ADVISERS. EACH OF THE 15 ASSIGNMENT SHEETS PROVIDES THE LESSON SUBJECT, PURPOSE, INTRODUCTORY INFORMATION, STUDY REFERENCES, AND PROBLEMS. SOME OF THE LESSONS…

  18. Comparison of graphite calorimeter dosimetry system with Monte Carlo simulation at an industrial electron beam accelerator

    Science.gov (United States)

    Benny, P. G.; Palani Selvam, T.; Sarma, K. S. S.

    2013-03-01

    In a previously published study, we reported the estimation of various dosimetry parameters such as average absorbed dose, energy fluence and practical range for an electron beam of 1.6 MeV using graphite calorimeters of different thicknesses. In this study, depth dose distribution in a graphite block was measured using cellulose triacetate (CTA) dosimeter strip for the scanned electron beam of kinetic energy 1.6 MeV and compared against the EGSnrc-based Monte Carlo calculations. Monte Carlo calculations agree to the measurements for depths beyond about 0.15 cm. Similarly absorbed dose measurements were carried out in graphite discs of different thicknesses and compared against the Monte Carlo calculations. The comparison is good for thicknesses of discs 0.4 cm and above. Although, the disagreement between measurements and calculations does not affect overall conclusion of the study, disagreement is attributed possibly due to presence of low energy spectrum of electrons in the measurements in addition to the prominent 1.6 MeV electrons. Both calculations and measurements demonstrate that energy absorption is linear up to 0.3 cm thick graphite.

  19. Electron beam hardening of lacquer coatings in the industrial fabrication of doors

    International Nuclear Information System (INIS)

    Haering, Ernst von.

    1975-01-01

    The method used at the SVEDEX plant (Netherlands) is presented. A comparison is made between the costs of lacquering using the conventional method and the electron beam hardening method (thickness of lacquer coating, energy sources, pollution). The apparatus used and the irradiation technology are described

  20. 78 FR 310 - Draft Revision of Guidance for Industry on Providing Regulatory Submissions in Electronic Format...

    Science.gov (United States)

    2013-01-03

    ... the FD&C Act, FDA is issuing this draft guidance, announcing its determination that submission types... files and advertising and promotional labeling submissions. However, FDA accepts and strongly encourages the submission of master files and advertising and promotional labeling materials electronically, as...