WorldWideScience

Sample records for wine spring creek

  1. Stable isotope tracing of trout hatchery carbon to sediments and foodwebs of limestone spring creeks

    International Nuclear Information System (INIS)

    Hurd, Todd M.; Jesic, Slaven; Jerin, Jessica L.; Fuller, Nathan W.; Miller, David

    2008-01-01

    Limestone springs support productive ecosystems and fisheries, yet aquaculture may modify or impair these ecosystems. We determined trout hatchery organic contribution to spring creek sediments and foodwebs with natural abundance stable isotope methods. Hatchery feed, waste, and trout were significantly enriched in δ 13 C relative to autotrophs and wild fish. Spring creek sediments were enriched in δ 13 C toward the hatchery endmember relative to reference streams without hatcheries and relative to a larger larger-order, spring-influenced stream. Contribution of hatchery C to spring creek sediments was greatest during March and associated with greatest sediment %C. Contribution of hatchery C to pollution-tolerant isopod diet was 39-51% in a stream receiving limestone spring water via hatchery effluent. Isopods of one spring creek also relied on hatchery-derived C within one month of hatchery closure. Four years later, less pollution pollution-tolerant amphipods dominated and consumed non-vascular over vascular autotrophs (86%). Isopods of a second spring creek with an active hatchery did not appear to be using hatchery matter directly, but were enriched in δ 34 S relative to a spring creek tributary with no hatchery influence. Isopods in both of these streams were relatively enriched in δ 15 N, indicating general nutrient enrichment from surrounding agricultural land use. The contribution of hatchery vs. wild fish in diet of herons and egrets was traced with δ 13 C of guano. These birds were strongly dependent on stocked trout in a spring creek with a recently closed state trout hatchery, and also near another large, state-run hatchery. Heron dependence on hatchery fish in the spring creek decreased with time since hatchery closure. Use of stable isotope natural abundance techniques in karst spring creeks can reveal stream impairment due to aquaculture, specific C sources to bio-indicating consumers, losses of farmed fish to predation, and potential exposure

  2. Stable isotope tracing of trout hatchery carbon to sediments and foodwebs of limestone spring creeks

    Energy Technology Data Exchange (ETDEWEB)

    Hurd, Todd M. [Department of Biology, Shippensburg University, 1871 Old Main Dr., Shippensburg, PA 17257 (United States)], E-mail: tmhurd@ship.edu; Jesic, Slaven; Jerin, Jessica L.; Fuller, Nathan W.; Miller, David [Department of Biology, Shippensburg University, 1871 Old Main Dr., Shippensburg, PA 17257 (United States)

    2008-11-01

    Limestone springs support productive ecosystems and fisheries, yet aquaculture may modify or impair these ecosystems. We determined trout hatchery organic contribution to spring creek sediments and foodwebs with natural abundance stable isotope methods. Hatchery feed, waste, and trout were significantly enriched in {delta}{sup 13}C relative to autotrophs and wild fish. Spring creek sediments were enriched in {delta}{sup 13}C toward the hatchery endmember relative to reference streams without hatcheries and relative to a larger larger-order, spring-influenced stream. Contribution of hatchery C to spring creek sediments was greatest during March and associated with greatest sediment %C. Contribution of hatchery C to pollution-tolerant isopod diet was 39-51% in a stream receiving limestone spring water via hatchery effluent. Isopods of one spring creek also relied on hatchery-derived C within one month of hatchery closure. Four years later, less pollution pollution-tolerant amphipods dominated and consumed non-vascular over vascular autotrophs (86%). Isopods of a second spring creek with an active hatchery did not appear to be using hatchery matter directly, but were enriched in {delta}{sup 34}S relative to a spring creek tributary with no hatchery influence. Isopods in both of these streams were relatively enriched in {delta}{sup 15}N, indicating general nutrient enrichment from surrounding agricultural land use. The contribution of hatchery vs. wild fish in diet of herons and egrets was traced with {delta}{sup 13}C of guano. These birds were strongly dependent on stocked trout in a spring creek with a recently closed state trout hatchery, and also near another large, state-run hatchery. Heron dependence on hatchery fish in the spring creek decreased with time since hatchery closure. Use of stable isotope natural abundance techniques in karst spring creeks can reveal stream impairment due to aquaculture, specific C sources to bio-indicating consumers, losses of

  3. Uranium in spring water and bryophytes at basin creek in central idaho

    Science.gov (United States)

    Shacklette, H.T.; Erdman, J.A.

    1982-01-01

    Arkosic sandstones and conglomerates of Tertiary age beneath the Challis Volcanics of Eocene age at Basin Creek, 10 km northeast of Stanley, Idaho, contain uranium-bearing vitrainized carbon fragments. The economic potential of these sandstones and conglomerates is currently being assessed. Springs abound at the contacts of rock units, and water from these springs supports abundant growths of bryophytes (mosses and liverworts). Water from 22 springs and associated bryophytes were sampled; two springs were found to contain apparently anomalous concentrations (normalized) of uranium - as much as 6.5 ??g/L (ppb) in water and 1800 ??g/g (ppm) in ash of mosses. Moss samples from both springs also contained anomalous concentrations of arsenic, and one contained highly anomalous amounts of beryllium. Water from a third spring contained slightly anomalous amounts of uranium, and two species of mosses at the spring contained anomalous uranium (400 and 700 ??g/g) and high levels of both cadmium and lead. Water from a fourth spring was normal for uranium (0.18 ??g/L), but the moss from the water contained a moderate uranium level and highly anomalous concentrations of lead, germanium, and thallium. These results suggest that, in the Basin Creek area, moss sampling at springs may give a more reliable indication of uranium occurrence than would water sampling. The reason for this may be the ability of mosses to concentrate uranium and its associated pathfinder elements and to integrate uranium fluctuations that occur in the spring water over any period of time. ?? 1982.

  4. Hydrogeologic setting and conceptual hydrologic model of the Spring Creek basin, Centre County, Pennsylvania

    Science.gov (United States)

    Fulton, John W.; Koerkle, Edward H.; McAuley, Steven D.; Hoffman, Scott A.; Zarr, Linda F.

    2005-01-01

    The Spring Creek Basin, Centre County, Pa., is experiencing some of the most rapid growth and development within the Commonwealth. This trend has resulted in land-use changes and increased water use, which will affect the quantity and quality of stormwater runoff, surface water, ground water, and aquatic resources within the basin. The U.S. Geological Survey (USGS), in cooperation with the ClearWater Conservancy (CWC), Spring Creek Watershed Community (SCWC), and Spring Creek Watershed Commission (SCWCm), has developed a Watershed Plan (Plan) to assist decision makers in water-resources planning. One element of the Plan is to provide a summary of the basin characteristics and a conceptual model that incorporates the hydrogeologic characteristics of the basin. The report presents hydrogeologic data for the basin and presents a conceptual model that can be used as the basis for simulating surface-water and ground-water flow within the basin. Basin characteristics; sources of data referenced in this text; physical characteristics such as climate, physiography, topography, and land use; hydrogeologic characteristics; and water-quality characteristics are discussed. A conceptual model is a simplified description of the physical components and interaction of the surface- and ground-water systems. The purpose for constructing a conceptual model is to simplify the problem and to organize the available data so that the system can be analyzed accurately. Simplification is necessary, because a complete accounting of a system, such as Spring Creek, is not possible. The data and the conceptual model could be used in development of a fully coupled numerical model that dynamically links surface water, ground water, and land-use changes. The model could be used by decision makers to manage water resources within the basin and as a prototype that is transferable to other watersheds.

  5. Analysis of ground-water flow in the Madison aquifer using fluorescent dyes injected in Spring Creek and Rapid Creek near Rapid City, South Dakota, 2003-04

    Science.gov (United States)

    Putnam, Larry D.; Long, Andrew J.

    2007-01-01

    The Madison aquifer, which contains fractures and solution openings in the Madison Limestone, is used extensively for water supplies for the city of Rapid City and other suburban communities in the Rapid City, S. Dak., area. The 48 square-mile study area includes the west-central and southwest parts of Rapid City and the outcrops of the Madison Limestone extending from south of Spring Creek to north of Rapid Creek. Recharge to the Madison Limestone occurs when streams lose flow as they cross the outcrop. The maximum net loss rate for Spring and Rapid Creek loss zones are 21 and 10 cubic feet per second (ft3/s), respectively. During 2003 and 2004, fluorescent dyes were injected in the Spring and Rapid Creek loss zones to estimate approximate locations of preferential flow paths in the Madison aquifer and to measure the response and transit times at wells and springs. Four injections of about 2 kilograms of fluorescein dye were made in the Spring Creek loss zone during 2003 (sites S1, S2, and S3) and 2004 (site S4). Injection at site S1 was made in streamflow just upstream from the loss zone over a 12-hour period when streamflow was about equal to the maximum loss rate. Injections at sites S2, S3, and S4 were made in specific swallow holes located in the Spring Creek loss zone. Injection at site R1 in 2004 of 3.5 kilograms of Rhodamine WT dye was made in streamflow just upstream from the Rapid Creek loss zone over about a 28-hour period. Selected combinations of 27 wells, 6 springs, and 3 stream sites were monitored with discrete samples following the injections. For injections at sites S1-S3, when Spring Creek streamflow was greater than or equal to 20 ft3/s, fluorescein was detected in samples from five wells that were located as much as about 2 miles from the loss zone. Time to first arrival (injection at site S1) ranged from less than 1 to less than 10 days. The maximum fluorescein concentration (injection at site S1) of 120 micrograms per liter (ug/L) at well CO

  6. SPRINGS WITH CALCAREOUS TUFA IN THE VALLEY OF THE JAMNE CREEK IN GORCE

    Directory of Open Access Journals (Sweden)

    Roksana Krause

    2015-01-01

    Full Text Available The study gives a detail characteristic of a hard water springs habitat with the communities of Cratoneurion commutati (habitat code of Nature 2000: 7220, localized within Nature 2000 protected area Ostoja Gorczańska PLH120018, in an upper part of the valley of Jamne creek. The plants are described along with the main habitat parameters, namely: altitude, exposition, slope gradient, insolation, type of bedrock, water flow regime and the spring outflow efficiency. The temperature, pH, electrical conductivity were measured in the field, the concentrations of Ca and Mg in spring water were measured by Atomic Absorption Spectroscopy (AAS. The investigated headwater areas are small (0.7–80 m2 and highly differentiated by the intensity of calcareous tufa precipitation and the degree of plant cover development.

  7. Assessing the Biological Contribution to Mineralized Cap Formation in the Little Hot Creek Hot Spring System

    Science.gov (United States)

    Floyd, J. G.; Beeler, S. R.; Mors, R. A.; Kraus, E. A.; 2016, G.; Piazza, O.; Frantz, C. M.; Loyd, S. J.; Berelson, W.; Stevenson, B. S.; Marenco, P. J.; Spear, J. R.; Corsetti, F. A.

    2016-12-01

    Hot spring environments exhibit unique redox/physical gradients that may create favorable conditions for the presence of life and commonly contain mineral precipitates that could provide a geologic archive of such ecosystems on Earth and potentially other planets. However, it is critical to discern biologic from abiotic formation mechanisms if hot spring-associated minerals are to be used as biosignatures. The study of modern hot spring environments where mineral formation can be directly observed is necessary to better interpret the biogenicity of ancient/extraterrestrial examples. Little Hot Creek (LHC), a hot spring located in the Long Valley Caldera, California, contains mineral precipitates composed of a carbonate base covered with amorphous silica and minor carbonate in close association with microbial mats/biofilms. Geological, geochemical, and microbiological techniques were integrated to investigate the role of biology in mineral formation at LHC. Geochemical measurements indicate that the waters of the spring are near equilibrium with respect to carbonate and undersaturated with respect to silica, implying additional processes are necessary to initiate cap formation. Geochemical modeling, integrating elemental and isotopic data from hot spring water and mineral precipitates, indicate that the abiotic processes of degassing and evaporation drive mineral formation at LHC, without microbial involvement. However, petrographic analysis of LHC caps revealed microbial microfabrics within silica mineral phases, despite the fact that microbial metabolism was not required for mineral precipitation. Our results show that microorganisms in hot spring environments can shape mineral precipitates even in the absence of a control on authigenesis, highlighting the need for structural as well as geochemical investigation in similar systems.

  8. Preferential soft-tissue preservation in the Hot Creek carbonate spring deposit, British Columbia, Canada

    Science.gov (United States)

    Rainey, Dustin K.; Jones, Brian

    2010-05-01

    The relict Holocene Hot Creek carbonate spring deposit in southeast British Columbia is characterized by excellent preservation of soft-tissue organisms (e.g. cyanobacteria), but poor preservation of organisms with hard-tissue (e.g. wood, diatoms). The deposit is formed mainly of calcified cyanobacteria, with fewer mineralized macrophytes (plants), bryophytes (mosses), wood, and diatoms. Cyanobacteria grew as solitary filaments ( Lyngbya) and as radiating hemispherical colonies ( Rivularia). Both were preserved by encrustation and encapsulation while alive, and as casts after filament death and decay. Sheath impregnation was rare to absent. Filament encrustation, whereby calcite crystals nucleated on, and grew away from the sheath exterior, produced moulds that replicated external filament morphology, but hastened filament decay. Filament encapsulation, whereby calcite nucleated in the vicinity of, and grew towards the encapsulated filament, promoted sheath preservation even after trichome decay. Subsequent calcite precipitation inside the hollow sheath generated sheath casts. The inability of mineralizing spring water to penetrate durable cell walls meant that bryophytes, macrophytes, and most wood was preserved by encrustation. Some wood resisted complete decay for several thousand years, and its lignified cell walls allowed rare permineralizations. Diatoms were not preserved in the relict deposit because the frustules were dissolved by the basic spring water. Amorphous calcium carbonate produced by photosynthetic CO 2 removal may have acted as nucleation sites for physicochemically precipitated calcite. Thus, metabolic activities of floral organisms probably initiated biotic mineralization, but continuous inorganic calcite precipitation on and in flora ensured that soft tissues were preserved.

  9. Lagrangian sampling of wastewater treatment plant effluent in Boulder Creek, Colorado, and Fourmile Creek, Iowa, during the summer of 2003 and spring of 2005--Hydrological and chemical data

    Science.gov (United States)

    Barber, Larry B.; Keefe, Steffanie H.; Kolpin, Dana W.; Schnoebelen, Douglas J.; Flynn, Jennifer L.; Brown, Gregory K.; Furlong, Edward T.; Glassmeyer, Susan T.; Gray, James L.; Meyer, Michael T.; Sandstrom, Mark W.; Taylor, Howard E.; Zaugg, Steven D.

    2011-01-01

    This report presents methods and data for a Lagrangian sampling investigation into chemical loading and in-stream attenuation of inorganic and organic contaminants in two wastewater treatment-plant effluent-dominated streams: Boulder Creek, Colorado, and Fourmile Creek, Iowa. Water-quality sampling was timed to coincide with low-flow conditions when dilution of the wastewater treatment-plant effluent by stream water was at a minimum. Sample-collection times corresponded to estimated travel times (based on tracer tests) to allow the same "parcel" of water to reach downstream sampling locations. The water-quality data are linked directly to stream discharge using flow- and depth-integrated composite sampling protocols. A range of chemical analyses was made for nutrients, carbon, major elements, trace elements, biological components, acidic and neutral organic wastewater compounds, antibiotic compounds, pharmaceutical compounds, steroid and steroidal-hormone compounds, and pesticide compounds. Physical measurements were made for field conditions, stream discharge, and time-of-travel studies. Two Lagrangian water samplings were conducted in each stream, one in the summer of 2003 and the other in the spring of 2005. Water samples were collected from five sites in Boulder Creek: upstream from the wastewater treatment plant, the treatment-plant effluent, and three downstream sites. Fourmile Creek had seven sampling sites: upstream from the wastewater treatment plant, the treatment-plant effluent, four downstream sites, and a tributary. At each site, stream discharge was measured, and equal width-integrated composite water samples were collected and split for subsequent chemical, physical, and biological analyses. During the summer of 2003 sampling, Boulder Creek downstream from the wastewater treatment plant consisted of 36 percent effluent, and Fourmile Creek downstream from the respective wastewater treatment plant was 81 percent effluent. During the spring of 2005

  10. Preliminary geochemical assessment of water in selected streams, springs, and caves in the Upper Baker and Snake Creek drainages in Great Basin National Park, Nevada, 2009

    Science.gov (United States)

    Paul, Angela P.; Thodal, Carl E.; Baker, Gretchen M.; Lico, Michael S.; Prudic, David E.

    2014-01-01

    Water in caves, discharging from springs, and flowing in streams in the upper Baker and Snake Creek drainages are important natural resources in Great Basin National Park, Nevada. Water and rock samples were collected from 15 sites during February 2009 as part of a series of investigations evaluating the potential for water resource depletion in the park resulting from the current and proposed groundwater withdrawals. This report summarizes general geochemical characteristics of water samples collected from the upper Baker and Snake Creek drainages for eventual use in evaluating possible hydrologic connections between the streams and selected caves and springs discharging in limestone terrain within each watershed.Generally, water discharging from selected springs in the upper Baker and Snake Creek watersheds is relatively young and, in some cases, has similar chemical characteristics to water collected from associated streams. In the upper Baker Creek drainage, geochemical data suggest possible hydrologic connections between Baker Creek and selected springs and caves along it. The analytical results for water samples collected from Wheelers Deep and Model Caves show characteristics similar to those from Baker Creek, suggesting a hydrologic connection between the creek and caves, a finding previously documented by other researchers. Generally, geochemical evidence does not support a connection between water flowing in Pole Canyon Creek to that in Model Cave, at least not to any appreciable extent. The water sample collected from Rosethorn Spring had relatively high concentrations of many of the constituents sampled as part of this study. This finding was expected as the water from the spring travelled through alluvium prior to being discharged at the surface and, as a result, was provided the opportunity to interact with soil minerals with which it came into contact. Isotopic evidence does not preclude a connection between Baker Creek and the water discharging from

  11. Spring runoff water-chemistry data from the Standard Mine and Elk Creek, Gunnison County, Colorado, 2010

    Science.gov (United States)

    Manning, Andrew H.; Verplanck, Philip L.; Mast, M. Alisa; Marsik, Joseph; McCleskey, R. Blaine

    2011-01-01

    Water samples were collected approximately every two weeks during the spring of 2010 from the Level 1 portal of the Standard Mine and from two locations on Elk Creek. The objective of the sampling was to: (1) better define the expected range and timing of variations in pH and metal concentrations in Level 1 discharge and Elk Creek during spring runoff; and (2) further evaluate possible mechanisms controlling water quality during spring runoff. Samples were analyzed for major ions, selected trace elements, and stable isotopes of oxygen and hydrogen (oxygen-18 and deuterium). The Level 1 portal sample and one of the Elk Creek samples (EC-CELK1) were collected from the same locations as samples taken in the spring of 2007, allowing comparison between the two different years. Available meteorological and hydrologic data suggest that 2010 was an average water year and 2007 was below average. Field pH and dissolved metal concentrations in Level 1 discharge had the following ranges: pH, 2.90 to 6.23; zinc, 11.2 to 26.5 mg/L; cadmium, 0.084 to 0.158 mg/L; manganese, 3.23 to 10.2 mg/L; lead, 0.0794 to 1.71 mg/L; and copper, 0.0674 to 1.14 mg/L. These ranges were generally similar to those observed in 2007. Metal concentrations near the mouth of Elk Creek (EC-CELK1) were substantially lower than in 2007. Possible explanations include remedial efforts at the Standard Mine site implemented after 2007 and greater dilution due to higher Elk Creek flows in 2010. Temporal patterns in pH and metal concentrations in Level 1 discharge were similar to those observed in 2007, with pH, zinc, cadmium, and manganese concentrations generally decreasing, and lead and copper generally increasing during the snowmelt runoff period. Zinc and cadmium concentrations were inversely correlated with flow and thus apparently dilution-controlled. Lead and copper concentrations were inversely correlated with pH and thus apparently pH-controlled. Zinc, cadmium, and manganese concentrations near the

  12. Minthorn Springs Creek summer juvenile release and adult collection facility: Annual report 1992; ANNUAL

    International Nuclear Information System (INIS)

    Rowan, Gerald D.

    1993-01-01

    we re negative for inclusions. One of 73 summer steelhead sampled for BKD had a high level of antigen, while all others had very low or negative antigen levels. All fall chinook tested had low or negative antigen levels. Regularly-scheduled maintenance of pumps, equipment and facilities was performed in 1992. The progress of outmigration for juvenile releases was monitored at the Westland Canal fish trapping facility by CTUIR and ODFW personnel. Coho and spring chinook yearlings were released in mid-March at Umatilla rivermile (RM) 56 and 60. The peak outmigration period past Westland (RM 27) was mid-April to early May, approximately four to seven weeks after release. Groups of summer steelhead were released from Minthorn (RM 63) and Bonifer (RM 81) in late March and into Meacham Creek near Bonifer in late April. The peak outmigration period past Westland for all groups appeared to be the first two to three weeks in May. Spring chinook yearlings released in mid-April from Bonifer and at Umatilla RM 89, migrated rapidly downriver and the peak outmigration period past Westland appeared to be within a week or two after release. Fall and spring chinook subyearlings released in mid-May at RM 42 and 60, respectively, also migrated rapidly downriver and the peak outmigration period was within days after release. Coded-wire tag recovery information was accessed to determine the contribution of Umatilla River releases to the ocean, Columbia River and Umatilla River fisheries. Total estimated summer steelhead survival have ranged from 0.03 to 0.61% for releases in which recovery information is complete. Coho survival rates have ranged from 0.15 to 4.14%, and spring chinook yearling survival rates from spring releases have ranged from 0.72 to 0.74%. Survival rates of fall chinook yearlings have ranged from 0.08 to 3.01%, while fall chinook subyearling survival rates have ranged from 0.25 to 0.87% for spring released groups

  13. Minthorn Springs Creek Summer Juvenile Release and Adult Collection Facility; 1992 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Rowan, Gerald D.

    1993-08-01

    tested we re negative for inclusions. One of 73 summer steelhead sampled for BKD had a high level of antigen, while all others had very low or negative antigen levels. All fall chinook tested had low or negative antigen levels. Regularly-scheduled maintenance of pumps, equipment and facilities was performed in 1992. The progress of outmigration for juvenile releases was monitored at the Westland Canal fish trapping facility by CTUIR and ODFW personnel. Coho and spring chinook yearlings were released in mid-March at Umatilla rivermile (RM) 56 and 60. The peak outmigration period past Westland (RM 27) was mid-April to early May, approximately four to seven weeks after release. Groups of summer steelhead were released from Minthorn (RM 63) and Bonifer (RM 81) in late March and into Meacham Creek near Bonifer in late April. The peak outmigration period past Westland for all groups appeared to be the first two to three weeks in May. Spring chinook yearlings released in mid-April from Bonifer and at Umatilla RM 89, migrated rapidly downriver and the peak outmigration period past Westland appeared to be within a week or two after release. Fall and spring chinook subyearlings released in mid-May at RM 42 and 60, respectively, also migrated rapidly downriver and the peak outmigration period was within days after release. Coded-wire tag recovery information was accessed to determine the contribution of Umatilla River releases to the ocean, Columbia River and Umatilla River fisheries. Total estimated summer steelhead survival have ranged from 0.03 to 0.61% for releases in which recovery information is complete. Coho survival rates have ranged from 0.15 to 4.14%, and spring chinook yearling survival rates from spring releases have ranged from 0.72 to 0.74%. Survival rates of fall chinook yearlings have ranged from 0.08 to 3.01%, while fall chinook subyearling survival rates have ranged from 0.25 to 0.87% for spring released groups.

  14. Water-budgets and recharge-area simulations for the Spring Creek and Nittany Creek Basins and parts of the Spruce Creek Basin, Centre and Huntingdon Counties, Pennsylvania, Water Years 2000–06

    Science.gov (United States)

    Fulton, John W.; Risser, Dennis W.; Regan, R. Steve; Walker, John F.; Hunt, Randall J.; Niswonger, Richard G.; Hoffman, Scott A.; Markstrom, Steven

    2015-08-17

    This report describes the results of a study by the U.S. Geological Survey in cooperation with ClearWater Conservancy and the Pennsylvania Department of Environmental Protection to develop a hydrologic model to simulate a water budget and identify areas of greater than average recharge for the Spring Creek Basin in central Pennsylvania. The model was developed to help policy makers, natural resource managers, and the public better understand and manage the water resources in the region. The Groundwater and Surface-water FLOW model (GSFLOW), which is an integration of the Precipitation-Runoff Modeling System (PRMS) and the Modular Groundwater Flow Model (MODFLOW-NWT), was used to simulate surface water and groundwater in the Spring Creek Basin for water years 2000–06. Because the groundwater and surface-water divides for the Spring Creek Basin do not coincide, the study area includes the Nittany Creek Basin and headwaters of the Spruce Creek Basin. The hydrologic model was developed by the use of a stepwise process: (1) develop and calibrate a PRMS model and steady-state MODFLOW-NWT model; (2) re-calibrate the steady-state MODFLOW-NWT model using potential recharge estimates simulated from the PRMS model, and (3) integrate the PRMS and MODFLOW-NWT models into GSFLOW. The individually calibrated PRMS and MODFLOW-NWT models were used as a starting point for the calibration of the fully coupled GSFLOW model. The GSFLOW model calibration was done by comparing observations and corresponding simulated values of streamflow from 11 streamgages and groundwater levels from 16 wells. The cumulative water budget and individual water budgets for water years 2000–06 were simulated by using GSFLOW. The largest source and sink terms are represented by precipitation and evapotranspiration, respectively. For the period simulated, a net surplus in the water budget was computed where inflows exceeded outflows by about 1.7 billion cubic feet (0.47 inches per year over the basin area

  15. Flood-frequency analyses from paleoflood investigations for Spring, Rapid, Boxelder, and Elk Creeks, Black Hills, western South Dakota

    Science.gov (United States)

    Harden, Tessa M.; O'Connor, Jim E.; Driscoll, Daniel G.; Stamm, John F.

    2011-01-01

    Flood-frequency analyses for the Black Hills area are important because of severe flooding of June 9-10, 1972, that was caused by a large mesoscale convective system and caused at least 238 deaths. Many 1972 peak flows are high outliers (by factors of 10 or more) in observed records that date to the early 1900s. An efficient means of reducing uncertainties for flood recurrence is to augment gaged records by using paleohydrologic techniques to determine ages and magnitudes of prior large floods (paleofloods). This report summarizes results of paleoflood investigations for Spring Creek, Rapid Creek (two reaches), Boxelder Creek (two subreaches), and Elk Creek. Stratigraphic records and resulting long-term flood chronologies, locally extending more than 2,000 years, were combined with observed and adjusted peak-flow values (gaged records) and historical flood information to derive flood-frequency estimates for the six study reaches. Results indicate that (1) floods as large as and even substantially larger than 1972 have affected most of the study reaches, and (2) incorporation of the paleohydrologic information substantially reduced uncertainties in estimating flood recurrence. Canyons within outcrops of Paleozoic rocks along the eastern flanks of the Black Hills provided excellent environments for (1) deposition and preservation of stratigraphic sequences of late-Holocene flood deposits, primarily in protected slack-water settings flanking the streams; and (2) hydraulic analyses for determination of associated flow magnitudes. The bedrock canyons ensure long-term stability of channel and valley geometry, thereby increasing confidence in hydraulic computations of ancient floods from modern channel geometry. Stratigraphic records of flood sequences, in combination with deposit dating by radiocarbon, optically stimulated luminescence, and cesium-137, provided paleoflood chronologies for 29 individual study sites. Flow magnitudes were estimated from elevations of flood

  16. Hydrologic characterization for Spring Creek and hydrologic budget and model scenarios for Sheridan Lake, South Dakota, 1962-2007

    Science.gov (United States)

    Driscoll, Daniel G.; Norton, Parker A.

    2009-01-01

    The U.S. Geological Survey cooperated with South Dakota Game, Fish and Parks to characterize hydrologic information relevant to management of water resources associated with Sheridan Lake, which is formed by a dam on Spring Creek. This effort consisted primarily of characterization of hydrologic data for a base period of 1962 through 2006, development of a hydrologic budget for Sheridan Lake for this timeframe, and development of an associated model for simulation of storage deficits and drawdown in Sheridan Lake for hypothetical release scenarios from the lake. Historically, the dam has been operated primarily as a 'pass-through' system, in which unregulated outflows pass over the spillway; however, the dam recently was retrofitted with an improved control valve system that would allow controlled releases of about 7 cubic feet per second (ft3/s) or less from a fixed depth of about 60 feet (ft). Development of a hydrologic budget for Sheridan Lake involved compilation, estimation, and characterization of data sets for streamflow, precipitation, and evaporation. The most critical data need was for extrapolation of available short-term streamflow records for Spring Creek to be used as the long-term inflow to Sheridan Lake. Available short-term records for water years (WY) 1991-2004 for a gaging station upstream from Sheridan Lake were extrapolated to WY 1962-2006 on the basis of correlations with streamflow records for a downstream station and for stations located along two adjacent streams. Comparisons of data for the two streamflow-gaging stations along Spring Creek indicated that tributary inflow is approximately proportional to the intervening drainage area, which was used as a means of estimating tributary inflow for the hydrologic budget. Analysis of evaporation data shows that sustained daily rates may exceed maximum monthly rates by a factor of about two. A long-term (1962-2006) hydrologic budget was developed for computation of reservoir outflow from

  17. Geologic framework, regional aquifer properties (1940s-2009), and spring, creek, and seep properties (2009-10) of the upper San Mateo Creek Basin near Mount Taylor, New Mexico

    Science.gov (United States)

    Langman, Jeff B.; Sprague, Jesse E.; Durall, Roger A.

    2012-01-01

    The U.S. Geological Survey, in cooperation with the U.S. Forest Service, examined the geologic framework, regional aquifer properties, and spring, creek, and seep properties of the upper San Mateo Creek Basin near Mount Taylor, which contains areas proposed for exploratory drilling and possible uranium mining on U.S. Forest Service land. The geologic structure of the region was formed from uplift of the Zuni Mountains during the Laramide Orogeny and the Neogene volcanism associated with the Mount Taylor Volcanic Field. Within this structural context, numerous aquifers are present in various Paleozoic and Mesozoic sedimentary formations and the Quaternary alluvium. The distribution of the aquifers is spatially variable because of the dip of the formations and erosion that produced the current landscape configuration where older formations have been exhumed closer to the Zuni Mountains. Many of the alluvial deposits and formations that contain groundwater likely are hydraulically connected because of the solid-matrix properties, such as substantive porosity, but shale layers such as those found in the Mancos Formation and Chinle Group likely restrict vertical flow. Existing water-level data indicate topologically downgradient flow in the Quaternary alluvium and indiscernible general flow patterns in the lower aquifers. According to previously published material and the geologic structure of the aquifers, the flow direction in the lower aquifers likely is in the opposite direction compared to the alluvium aquifer. Groundwater within the Chinle Group is known to be confined, which may allow upward migration of water into the Morrison Formation; however, confining layers within the Chinle Group likely retard upward leakage. Groundwater was sodium-bicarbonate/sulfate dominant or mixed cation-mixed anion with some calcium/bicarbonate water in the study area. The presence of the reduction/oxidation-sensitive elements iron and manganese in groundwater indicates reducing

  18. Mines and Prospects, Idaho Springs District, Clear Creek and Gilpin Counties, Colorado - Descriptions and Maps

    Science.gov (United States)

    Moench, Robert Hadley; Drake, Avery Ala

    1966-01-01

    The Idaho Springs mining district forms an important segment of the Front Range mineral belt, a northeast-trending zone of coextensive intrusive rocks and hydrothermal ore deposits of early Tertiary age. This belt, which is about 50 miles long, extends from the region just west of Boulder southwestward across the Front Range. From 1859, when placer gold was discovered in Idaho Springs and lode gold in Central City, through 1959, ores valued at about $200 million were shipped from a 50-square-mile area that includes the Idaho Springs and adjacent districts to the north, west, and southwest. The adjacent Central City district, which produced ores valued at more than $100 million, is clearly the most important district in the mineral belt. The Idaho Springs district from 1860 to 1959 produced ores valued at about $65 million, and the districts to the west and southwest produced smaller amounts. Gold has accounted for about 60 percent of the value of the ore, but in some areas silver provides the chief values, and copper, lead, and zinc add value to the ores in most areas. Mining activity in the Idaho Springs and adjacent districts was at its 'heyday' in the late 1800's, it declined sharply after 1914, it was somewhat renewed during the 1930's, and it greatly declined during World War II. In the 1950's uranium prospecting stimulated some mining activity. No uranium was produced, however, and at the close of the decade only one mine--the Bald Eagle--was being worked for its precious- and base-metal ores. In this report, 135 mines and prospects are described. The mines and prospects described are those that were accessible at the time of this study, as well as a few inaccessible properties for which some information was available. Most of the data for the inaccessible or unimportant properties were obtained from Bastin and Hill (1917) and Spurr, Garrey, and Ball (1908). The following list shows, in alphabetical order, the names of about 325 openings of mines and

  19. Peak discharge, flood frequency, and peak stage of floods on Big Cottonwood Creek at U.S. Highway 50 near Coaldale, Colorado, and Fountain Creek below U.S. Highway 24 in Colorado Springs, Colorado, 2016

    Science.gov (United States)

    Kohn, Michael S.; Stevens, Michael R.; Mommandi, Amanullah; Khan, Aziz R.

    2017-12-14

    The U.S. Geological Survey (USGS), in cooperation with the Colorado Department of Transportation, determined the peak discharge, annual exceedance probability (flood frequency), and peak stage of two floods that took place on Big Cottonwood Creek at U.S. Highway 50 near Coaldale, Colorado (hereafter referred to as “Big Cottonwood Creek site”), on August 23, 2016, and on Fountain Creek below U.S. Highway 24 in Colorado Springs, Colorado (hereafter referred to as “Fountain Creek site”), on August 29, 2016. A one-dimensional hydraulic model was used to estimate the peak discharge. To define the flood frequency of each flood, peak-streamflow regional-regression equations or statistical analyses of USGS streamgage records were used to estimate annual exceedance probability of the peak discharge. A survey of the high-water mark profile was used to determine the peak stage, and the limitations and accuracy of each component also are presented in this report. Collection and computation of flood data, such as peak discharge, annual exceedance probability, and peak stage at structures critical to Colorado’s infrastructure are an important addition to the flood data collected annually by the USGS.The peak discharge of the August 23, 2016, flood at the Big Cottonwood Creek site was 917 cubic feet per second (ft3/s) with a measurement quality of poor (uncertainty plus or minus 25 percent or greater). The peak discharge of the August 29, 2016, flood at the Fountain Creek site was 5,970 ft3/s with a measurement quality of poor (uncertainty plus or minus 25 percent or greater).The August 23, 2016, flood at the Big Cottonwood Creek site had an annual exceedance probability of less than 0.01 (return period greater than the 100-year flood) and had an annual exceedance probability of greater than 0.005 (return period less than the 200-year flood). The August 23, 2016, flood event was caused by a precipitation event having an annual exceedance probability of 1.0 (return

  20. Ecosystem management and economics: a review document prepared as part of the Wine Springs Creek ecosystem management project.

    Science.gov (United States)

    Rex H. Schaberg; Michael G. Jacobson; Frederick W. Cubbage; Robert C. Abt

    1995-01-01

    The application of economic tools to the challenge of ecosystem management is a process which is still in its early phases. The assumption of nonsubstitutability of goods which is implicit in a goal to sustain specific ecosystems imposes constraints on consumption and utility which are more restrictive than those which would occur in standard neoclassical analysis....

  1. Holocene surface-faulting earthquakes at the Spring Lake and North Creek Sites on the Wasatch Fault Zone: Evidence for complex rupture of the Nephi Segment

    Science.gov (United States)

    Duross, Christopher; Hylland, Michael D.; Hiscock, Adam; Personius, Stephen; Briggs, Richard; Gold, Ryan D.; Beukelman, Gregg; McDonald, Geg N; Erickson, Ben; McKean, Adam; Angster, Steve; King, Roselyn; Crone, Anthony J.; Mahan, Shannon

    2017-01-01

    The Nephi segment of the Wasatch fault zone (WFZ) comprises two fault strands, the northern and southern strands, which have evidence of recurrent late Holocene surface-faulting earthquakes. We excavated paleoseismic trenches across these strands to refine and expand their Holocene earthquake chronologies; improve estimates of earthquake recurrence, displacement, and fault slip rate; and assess whether the strands rupture separately or synchronously in large earthquakes. Paleoseismic data from the Spring Lake site expand the Holocene record of earthquakes on the northern strand: at least five to seven earthquakes ruptured the Spring Lake site at 0.9 ± 0.2 ka (2σ), 2.9 ± 0.7 ka, 4.0 ± 0.5 ka, 4.8 ± 0.8 ka, 5.7 ± 0.8 ka, 6.6 ± 0.7 ka, and 13.1 ± 4.0 ka, yielding a Holocene mean recurrence of ~1.2–1.5 kyr and vertical slip rate of ~0.5–0.8 mm/yr. Paleoseismic data from the North Creek site help refine the Holocene earthquake chronology for the southern strand: at least five earthquakes ruptured the North Creek site at 0.2 ± 0.1 ka (2σ), 1.2 ± 0.1 ka, 2.6 ± 0.9 ka, 4.0 ± 0.1 ka, and 4.7 ± 0.7 ka, yielding a mean recurrence of 1.1–1.3 kyr and vertical slip rate of ~1.9–2.0 mm/yr. We compare these Spring Lake and North Creek data with previous paleoseismic data for the Nephi segment and report late Holocene mean recurrence intervals of ~1.0–1.2 kyr for the northern strand and ~1.1–1.3 kyr for the southern strand. The northern and southern strands have similar late Holocene earthquake histories, which allow for models of both independent and synchronous rupture. However, considering the earthquake timing probabilities and per-event vertical displacements, we have the greatest confidence in the simultaneous rupture of the strands, including rupture of one strand with spillover rupture to the other. Ultimately, our results improve the surface-faulting earthquake history of the Nephi segment and enhance our understanding of how structural barriers

  2. Ground-water levels and water-quality data for wells in the Spring Creek area near Arnold Air Force Base, Tennessee, April and May 2000

    Science.gov (United States)

    Williams, Shannon D.; Aycock, Robert A.

    2001-01-01

    Arnold Air Force Base (AAFB) occupies about 40,000 acres in Coffee and Franklin Counties, Tennessee. Numerous site-specific ground-water contamination investigations have been conducted at designated solid waste management units (SWMU?s) at AAFB. Several synthetic volatile organic compounds (VOC?s), primarily chlorinated solvents, have been identified in groundwater samples collected from monitoring wells near SWMU 8 in the Spring Creek area. During April and May 2000, a study of the groundwater resources in the Spring Creek area was conducted to determine if VOC?s from AAFB have affected local private water supplies and to advance understanding of the ground-water-flow system in this area. The study focused on sampling private wells located within the Spring Creek area that are used as a source of drinking water. Ground-water-flow directions were determined by measuring water levels in wells and constructing a potentiometric-surface map of the Manchester aquifer in the study area. Data were collected from a total of 35 private wells and 22 monitoring wells during the period of study. Depths to ground water were determined for 22 of the private wells and all 22 of the monitoring wells. The wells ranged in depth from 21 to 105 feet. Water-level altitudes ranged from 930 to 1,062 feet above sea level. Depths to water ranged from 8 to 83 feet below land surface. Water-quality samples were collected from 29 private wells which draw water from either gravel zones in the upper part of the Manchester aquifer, fractured bedrock in the lower part of the Manchester aquifer, or a combination of these two zones. Concentrations of 50 of the 55 VOC?s analyzed for were less than method detection limits. Chloroform, acetone, chloromethane, 2-butanone, and tetrachloroethylene were detected in concentrations exceeding the method detection limits. Only chloroform and acetone were detected in concentrations equal to or exceeding reporting limits. Chloroform was detected in a sample

  3. Instream habitat restoration and stream temperature reduction in a whirling disease-positive Spring Creek in the Blackfoot River Basin, Montana

    Science.gov (United States)

    Pierce, Ron; Podner, Craig; Marczak, Laurie B; Jones, Leslie A.

    2014-01-01

    Anthropogenic warming of stream temperature and the presence of exotic diseases such as whirling disease are both contemporary threats to coldwater salmonids across western North America. We examined stream temperature reduction over a 15-year prerestoration and postrestoration period and the severity of Myxobolus cerebralisinfection (agent of whirling disease) over a 7-year prerestoration and postrestoration period in Kleinschmidt Creek, a fully reconstructed spring creek in the Blackfoot River basin of western Montana. Stream restoration increased channel length by 36% and reduced the wetted surface area by 69% by narrowing and renaturalizing the channel. Following channel restoration, average maximum daily summer stream temperatures decreased from 15.7°C to 12.5°C, average daily temperature decreased from 11.2°C to 10.0°C, and the range of daily temperatures narrowed by 3.3°C. Despite large changes in channel morphology and reductions in summer stream temperature, the prevalence and severity of M. cerebralis infection for hatchery Rainbow Trout Oncorhynchus mykiss remained high (98–100% test fish with grade > 3 infection) versus minimal for hatchery Brown Trout Salmo trutta (2% of test fish with grade-1 infection). This study shows channel renaturalization can reduce summer stream temperatures in small low-elevation, groundwater-dominated streams in the Blackfoot basin to levels more suitable to native trout. However, because of continuous high infections associated with groundwater-dominated systems, the restoration of Kleinschmidt Creek favors brown trout Salmo trutta given their innate resistance to the parasite and the higher relative susceptibility of other salmonids.

  4. Groundwater flow cycling between a submarine spring and an inland fresh water spring.

    Science.gov (United States)

    Davis, J Hal; Verdi, Richard

    2014-01-01

    Spring Creek Springs and Wakulla Springs are large first magnitude springs that derive water from the Upper Floridan Aquifer. The submarine Spring Creek Springs are located in a marine estuary and Wakulla Springs are located 18 km inland. Wakulla Springs has had a consistent increase in flow from the 1930s to the present. This increase is probably due to the rising sea level, which puts additional pressure head on the submarine Spring Creek Springs, reducing its fresh water flow and increasing flows in Wakulla Springs. To improve understanding of the complex relations between these springs, flow and salinity data were collected from June 25, 2007 to June 30, 2010. The flow in Spring Creek Springs was most sensitive to rainfall and salt water intrusion, and the flow in Wakulla Springs was most sensitive to rainfall and the flow in Spring Creek Springs. Flows from the springs were found to be connected, and composed of three repeating phases in a karst spring flow cycle: Phase 1 occurred during low rainfall periods and was characterized by salt water backflow into the Spring Creek Springs caves. The higher density salt water blocked fresh water flow and resulted in a higher equivalent fresh water head in Spring Creek Springs than in Wakulla Springs. The blocked fresh water was diverted to Wakulla Springs, approximately doubling its flow. Phase 2 occurred when heavy rainfall resulted in temporarily high creek flows to nearby sinkholes that purged the salt water from the Spring Creek Springs caves. Phase 3 occurred after streams returned to base flow. The Spring Creek Springs caves retained a lower equivalent fresh water head than Wakulla Springs, causing them to flow large amounts of fresh water while Wakulla Springs flow was reduced by about half. Published 2013. This article is a U.S. Government work and is in the public domain in the USA.

  5. 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...

  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. Reconnaissance water quality appraisal of the Fountain Creek alluvial aquifer between Colorado Springs and Pueblo, Colorado, including trace elements and organic constituents

    International Nuclear Information System (INIS)

    Cain, D.; Edelmann, P.

    1986-01-01

    This report describes the hydrology and chemical quality of water in the stream-aquifer system along Fountain Creek and relates groundwater quality to land use, water use, and wastewater discharges. The alluvial aquifer, which is underlain by shale bedrock, is transmissive, extensively pumped, and primarily is recharged by Fountain Creek and irrigation-return flow. Groundwater flows south about 20 ft/day, average residence time is less than 10 yr. Land use primarily is urban in the northern one-third and agricultural in the southern two-thirds of the area. Major ions, boron, iron, lithium, selenium, strontium, and uranium increased in concentration downgradient. The largest concentrations of nitrogen and detergents were in the northern end of the area because of recharge of sewage effluent in Fountain Creek. Other trace elements usually were present in concentrations less than 20 mg/L. Volatile organic compounds were detected in water from 11 of 20 wells sampled. Samples from 4 of the 20 wells were analyzed for semivolatile organics using a closed-loop stripping technique, which detected additional compound at nanogram/L concentrations. 35 refs., 11 figs., 6 tabs

  8. Henretta Creek reclamation project

    International Nuclear Information System (INIS)

    Pumphrey, J.F.

    2009-01-01

    Teck Coal Ltd. operates 6 open-pit coal mines, of which 5 are located in the Elk Valley in southeastern British Columbia. The Fording River Operations (FRO) began in 1971 in mining areas in Eagle Mountain, Turnbull Mountain and Henretta Valley. The recovery of approximately 5 million tons of coal from the Henretta Creek Valley posed significant challenges to mine planners, hydrologists and environmental experts because the coal had to be recovered from the valley flanks and also from under the main valley floor, on which the fish-bearing Henretta Creek runs. The Henretta Dragline Mining project was described along with the water control structures and fisheries management efforts for the cutthroat trout. A detailed Environmental Impact Assessment and Stage 1 mining report for the Henretta Valley area was completed in December 1990. FRO was granted a mining and reclamation permit in 1991. A temporary relocation of 1,270 metres was required in in April 1997 in order to enable mining on both sides and below the creek bed. Among the innovative construction techniques was a diversion of Henretta Creek through large diameter steel culverts and a specialized crossing of the creek to allow fish passage. The first water flowed through the reclaimed Henretta Creek channel in late 1998 and the first high flow occurred in the spring of 2000. Teck coal FRO then launched an annual fish and fish habitat monitoring program which focused on the Henretta Creek Reclaimed Channel and Henretta Lake. This document presented the results from the final year, 2006, and a summary of the 7 year aquatic monitoring program. It was concluded that from mining through to reclamation, the Henretta project shows the commitment and success of mining and reclamation practices at Teck Coal. Indicators of the project's success include riparian zone vegetation, fisheries re-establishment, aquatic communities and habitat utilization by terrestrial and avian species. 33 refs., 1 fig.

  9. 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

  10. Caspar Creek

    Science.gov (United States)

    Robert R. Ziemer

    2001-01-01

    The USDA Forest Service Pacific Southwest Research Station and the California Department of Forestry and Fire Protection have gauged streamflow, and suspended sediment and precipitation since 1962 in the 473 ha North Fork and the 424 ha South Fork of the 2167 ha Caspar Creek in the Jackson Demonstation State Forest in northwestern California. Within the two Caspar...

  11. Hydrology of the Johnson Creek Basin, Oregon

    Science.gov (United States)

    Lee, Karl K.; Snyder, Daniel T.

    2009-01-01

    The Johnson Creek basin is an important resource in the Portland, Oregon, metropolitan area. Johnson Creek forms a wildlife and recreational corridor through densely populated areas of the cities of Milwaukie, Portland, and Gresham, and rural and agricultural areas of Multnomah and Clackamas Counties. The basin has changed as a result of agricultural and urban development, stream channelization, and construction of roads, drains, and other features characteristic of human occupation. Flooding of Johnson Creek is a concern for the public and for water management officials. The interaction of the groundwater and surface-water systems in the Johnson Creek basin also is important. The occurrence of flooding from high groundwater discharge and from a rising water table prompted this study. As the Portland metropolitan area continues to grow, human-induced effects on streams in the Johnson Creek basin will continue. This report provides information on the groundwater and surface-water systems over a range of hydrologic conditions, as well as the interaction these of systems, and will aid in management of water resources in the area. High and low flows of Crystal Springs Creek, a tributary to Johnson Creek, were explained by streamflow and groundwater levels collected for this study, and results from previous studies. High flows of Crystal Springs Creek began in summer 1996, and did not diminish until 2000. Low streamflow of Crystal Springs Creek occurred in 2005. Flow of Crystal Springs Creek related to water-level fluctuations in a nearby well, enabling prediction of streamflow based on groundwater level. Holgate Lake is an ephemeral lake in Southeast Portland that has inundated residential areas several times since the 1940s. The water-surface elevation of the lake closely tracked the elevation of the water table in a nearby well, indicating that the occurrence of the lake is an expression of the water table. Antecedent conditions of the groundwater level and autumn

  12. 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.

  13. 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 ...

  14. 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)

  15. 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 ...

  16. 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...

  17. Rocky Mountain Carbonate Spring Deposit development

    Science.gov (United States)

    Rainey, Dustin Kyle

    Relict Holocene carbonate spring deposits containing diverse biotic and abiotic depositional textures are present at Fall Creek cold sulphur springs, Alberta, Fairmont Hot Springs, British Columbia, and Hot Creek cold springs, British Columbia. The relict deposits are formed mainly of low-magnesium crystalline calcite contained in laterally continuous strata. Paleo-flow regimes were characterized by extensive sheet flow that increased the surface area of spring water exposed to the atmosphere. Calcite precipitated inorganically from spring water that attained CaCO3 supersaturation through agitation-induced CO2 degassing that was facilitated by elevated flow rates and a large surface area as spring water flowed down-slope. Thus, the deposits contain only minor amounts of detrital, mechanically deposited, and biogenic carbonate. Evaporation was only a minor contributor to CaCO3 supersaturation, mainly in quiescent environments. Photosynthetic CO2 removal did not measurably contribute to CaCO3 supersaturation. Calcite crystals precipitated in biotic facies formed from low to moderately supersaturated spring water, whereas abiotic dendrite crystals formed rapidly from highly supersaturated spring water. Calcite passively nucleated on cyanobacteria, bryophytes and macrophytes, and was probably facilitated by cyanobacterial extracellular polymeric substances. Cyanobacterial filaments and stromatolites are integral parts of all three deposits, whereas bryophytes were restricted to the Fall Creek and Hot Creek deposits. Diagenetic microbial degradation of crystalline calcite was common to all three deposits, but recrystallization was limited to the Fall Creek deposit. The amount and location of calcite precipitation relative to the vents was controlled by the concentrations of Ca2+ and HCO3- in solution, and discharge volume fluctuations. Spring water with high [Ca2+] and [HCO 3-] precipitated large amounts of calcite proximal to the vents (e.g. Fairmont), whereas spring

  18. 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...

  19. 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

  20. 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...

  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. 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

  3. Spring in the Arab Spring

    NARCIS (Netherlands)

    Borg, G.J.A.

    2011-01-01

    Column Gert Borg | Spring in the Arab Spring door dr. Gert Borg, onderzoeker bij Islam en Arabisch aan de Radboud Universiteit Nijmegen en voormalig directeur van het Nederlands-Vlaams Instituut Caïro Spring If, in Google, you type "Arab Spring" and hit the button, you get more than

  4. 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...

  5. 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.

  6. 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.

  7. SPRING 2016

    NARCIS (Netherlands)

    Steinberger, Jessica; Unknown, [Unknown

    SPRING 2016, 11th edition of the SPRING series, is a single-track event that was sponsored by the special interest group Security – Intrusion Detection and Response (SIDAR) of the German Informatics Society (GI). The purpose of SPRING is to provide young researchers the opportunity to discuss their

  8. 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.

  9. Framework Spring

    OpenAIRE

    Bobkov, Pavel

    2010-01-01

    The aim of the thesis is to introduce reader to the Spring framework and describe it as a convenient tool for rapid application development and launching projects. It is necessary to grab the Spring issue in a broader context. That's why thesis is trying to note all the relevant technologies that are closely related to Spring, or which is Spring based on. The first step to understanding Spring is a basic knowledge of Java EE. Thesis presents the architecture of Java EE while arguing its flaws...

  10. Spring Tire

    Science.gov (United States)

    Asnani, Vivake M.; Benzing, Jim; Kish, Jim C.

    2011-01-01

    The spring tire is made from helical springs, requires no air or rubber, and consumes nearly zero energy. The tire design provides greater traction in sandy and/or rocky soil, can operate in microgravity and under harsh conditions (vastly varying temperatures), and is non-pneumatic. Like any tire, the spring tire is approximately a toroidal-shaped object intended to be mounted on a transportation wheel. Its basic function is also similar to a traditional tire, in that the spring tire contours to the surface on which it is driven to facilitate traction, and to reduce the transmission of vibration to the vehicle. The essential difference between other tires and the spring tire is the use of helical springs to support and/or distribute load. They are coiled wires that deform elastically under load with little energy loss.

  11. Big Creek Pit Tags

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The BCPITTAGS database is used to store data from an Oncorhynchus mykiss (steelhead/rainbow trout) population dynamics study in Big Creek, a coastal stream along the...

  12. San Mateo Creek Basin

    Science.gov (United States)

    The San Mateo Creek Basin comprises approximately 321 square miles within the Rio San Jose drainage basin in McKinley and Cibola counties, New Mexico. This basin is located within the Grants Mining District (GMD).

  13. Just Spring

    CERN Document Server

    Konda, Madhusudhan

    2011-01-01

    Get a concise introduction to Spring, the increasingly popular open source framework for building lightweight enterprise applications on the Java platform. This example-driven book for Java developers delves into the framework's basic features, as well as advanced concepts such as containers. You'll learn how Spring makes Java Messaging Service easier to work with, and how its support for Hibernate helps you work with data persistence and retrieval. Throughout Just Spring, you'll get your hands deep into sample code, beginning with a problem that illustrates dependency injection, Spring's co

  14. Beginning Spring

    CERN Document Server

    Caliskan, Mert

    2015-01-01

    Get up to speed quickly with this comprehensive guide toSpring Beginning Spring is the complete beginner's guide toJava's most popular framework. Written with an eye towardreal-world enterprises, the book covers all aspects of applicationdevelopment within the Spring Framework. Extensive samples withineach chapter allow developers to get up to speed quickly byproviding concrete references for experimentation, building askillset that drives successful application development byexploiting the full capabilities of Java's latest advances. Spring provides the exact toolset required to build anent

  15. 77 FR 42714 - Eagle Creek Hydropower, LLC, Eagle Creek Land Resources, LLC, Eagle Creek Water Resources, LLC...

    Science.gov (United States)

    2012-07-20

    ... DEPARTMENT OF ENERGY Federal Energy Regulatory Commission [Project No. 9690-109] Eagle Creek Hydropower, LLC, Eagle Creek Land Resources, LLC, Eagle Creek Water Resources, LLC; Notice of Application...: Eagle Creek Hydropower, LLC; Eagle Creek Land Resources, LLC; and Eagle Creek Water Resources, LLC. e...

  16. Vegetation - Pine Creek WA and Fitzhugh Creek WA [ds484

    Data.gov (United States)

    California Natural Resource Agency — This fine-scale vegetation classification and map of the Pine Creek and Fitzhugh Creek Wildlife Areas, Modoc County, California was created following FGDC and...

  17. 77 FR 9958 - Spring Pygmy Sunfish Candidate Conservation Agreement With Assurances; Receipt of Application for...

    Science.gov (United States)

    2012-02-21

    ... Fish and Wildlife Service Spring Pygmy Sunfish Candidate Conservation Agreement With Assurances; Receipt of Application for Enhancement of Survival Permit; Beaverdam Springs, Limestone County, AL AGENCY... the Service for the spring pygmy sunfish. The CCAA would be implemented at the Beaverdam--Moss Creek...

  18. 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

  19. 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.

  20. 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...

  1. 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.

  2. 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)

  3. 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...

  4. 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...

  5. 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…

  6. 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.

  7. Mtwapa Creek, Kenya

    African Journals Online (AJOL)

    Key words: trophic ecology, fish, Mtwapa, Kenya. Abstract—~The trophic status of common fish species in Mtwapa creek on the Kenyan coast was studied. Both the ..... indices. Species that did not include detritus in their diet had much lower fullness indices than those that took detritus, planktonic and benthic organisms.

  8. 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...

  9. Spring performance tester for miniature extension springs

    Science.gov (United States)

    Salzbrenner, Bradley; Boyce, Brad

    2017-05-16

    A spring performance tester and method of testing a spring are disclosed that has improved accuracy and precision over prior art spring testers. The tester can perform static and cyclic testing. The spring tester can provide validation for product acceptance as well as test for cyclic degradation of springs, such as the change in the spring rate and fatigue failure.

  10. 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…

  11. 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.

  12. 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.

  13. 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.

  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. 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

  16. 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 ...

  17. 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...

  18. Pine Creek uranium province

    International Nuclear Information System (INIS)

    Bower, M.B.; Needham, R.S.; Page, R.W.; Stuart-Smith, P.G.; Wyborn, L.A.I.

    1985-01-01

    The objective of this project is to help establish a sound geological framework of the Pine Creek region through regional geological, geochemical and geophysical studies. Uranium ore at the Coronation Hill U-Au mine is confined to a wedge of conglomerate in faulted contact with altered volcanics. The uranium, which is classified as epigenetic sandstone type, is derived from a uranium-enriched felsic volcanic source

  19. 43. Indian Creek (Keeler-Wolf 1986c, 1990d)

    Science.gov (United States)

    Sheauchi Cheng

    2004-01-01

    This recommended RNA is on the Lassen National Forest, Tehama County. It is about 9 miles (14 km) SE. of Paynes Creek. It occupies portions of sects. 33 and 34 T28N, R1E, sects. 2, 3, 4, 9, 10, 11, 12, 13, 14, and 15 T27N, R1E MDBM (40°13'N., 121°50'W.), USGS Panther Spring and Dewitt Peak quads (fig. 89). Ecological subsection – Tuscan...

  20. 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.

  1. Seasonal analysis of the thermal behaviour of traditional underground wine cellars in Spain

    Energy Technology Data Exchange (ETDEWEB)

    Mazarron, Fernando R.; Canas, Ignacio [Departamento de Construccion y Vias Rurales, Escuela Tecnica Superior de Ingenieros Agronomos, Universidad Politecnica de Madrid, Avda. Complutense s/n, 28040 Madrid (Spain)

    2009-11-15

    Traditional underground wine cellars are a good example of bioclimatic construction, providing optimum conditions for maturing wine with no energy consumption. This article studies the annual thermal behaviour of traditional underground wine cellars in one of the most well-known wine producing areas in Spain, the Ribera del Duero. For this we have applied a method based on multiple regression analysis using experimental data monitored for 1 year. The results show that the interior air temperature is fundamentally conditioned by the undisturbed temperature of the ground at the average depth of the wine cellar and by the temperature of the outside air (R{sup 2} varies between 0.937 and 0.974, with an average of 0.964 for the three wine cellars studied). However, the stability of the wine cellar during changes of outside temperature differs according to the time of year. In the spring and summer, the stability is excellent and the influence of the ground temperature is much greater than that of the outside air temperature (beta coefficient for the ground temperature is 0.85 compared to 0.17 for the outside air temperature). In the autumn and winter, the stability of the wine cellar is reduced by the increased ventilation, reducing the influence of the ground temperature ({beta} = 0.70) and increasing that of the outside air ({beta} = 0.42). (author)

  2. 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

  3. 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/ ...

  4. 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. ...

  5. The natural channel of Brandywine Creek, Pennsylvania

    Science.gov (United States)

    Wolman, M.G.

    1955-01-01

    This study of the channel of Brandy wine Creek, Pennsylvania, consists of three parts. The first is an analysis of the changes which take place in the width, depth, velocity, slope of the water surface, suspended load, and roughness factor with changing discharge below the bankfull stage at each of several widely separated cross sections of the channel. Expressed as functions of the discharge, it is found that the variables behave systematically. In every section studied, as the discharge increases, the velocity increases to about the 0.6 power, depth to the 0.4, and load to the 2.0 power of the discharge. The roughness decreases to the 0.2 power of the discharge. The relative magnitudes and the direction of these variations are similar to those which have been observed in other rivers in the United States, primarily in the West. Some modifications of the hypotheses applicable to the western rivers are probably required because on Brandywine Creek the difference between the materials on the bed and in the banks is considerably greater than it is on most of the western rivers studied. In the second part of the paper the progressive changes of the same variables in the downstream direction with increasing discharge at a given frequency are described. Despite the disorderly appearance of the stream, it is found that the variables display a progressive, orderly change in the downstream direction when traced from the headwater tributaries through the trunk stream of Brandywine Creek. At a given frequency of flow, width increases with discharge to about the 0.5 power. Depth increases downstream somewhat less rapidly, while the slope and roughness both decrease in the downstream direction. Despite a decrease in the size of the material on the bed, both the mean velocity and the mean bed velocity increase downstream. The rates of change of these variables are in close accord with the changes observed on rivers flowing in alluvium and in stable irrigation canals. These

  6. 77 FR 60179 - Endangered and Threatened Wildlife and Plants; 12-Month Petition Finding, Listing of the Spring...

    Science.gov (United States)

    2012-10-02

    ... water column. Species of submergent and emergent vegetation providing important habitat for the spring... contaminants from agricultural runoff (Sandel 2008, p. 2; 2011, pp. 3, 6). The spring pygmy sunfish exhibits... the Beaverdam Spring/Creek site (Healy 2010, p. 70). Transportation of contaminants to the aquifer by...

  7. 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.

  8. Return Spawning/Rearing Habitat to Anadromous/Resident Fish within the Fishing Creek to Legendary Bear Creek Analysis Area Watersheds; 2002-2003 Final Report.

    Energy Technology Data Exchange (ETDEWEB)

    Taylor, Jr., Emmit E. (Nez Perce Tribe, Department of Fisheries Resource Management, Lapwai, ID)

    2004-03-01

    This project is a critical component of currently on-going watershed restoration effort in the Lochsa River Drainage, including the Fishing (Squaw) Creek to Legendary Bear (Papoose) Creek Watersheds Analysis Area. In addition, funding for this project allowed expansion of the project into Pete King Creek and Cabin Creek. The goal of this project is working towards the re-establishment of healthy self-sustaining populations of key fisheries species (spring Chinook salmon, steelhead, bull trout, and westslope cutthroat trout) through returning historic habitat in all life stages (spawning, rearing, migration, and over-wintering). This was accomplished by replacing fish barrier road crossing culverts with structures that pass fish and accommodate site conditions.

  9. 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)

  10. 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...

  11. 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...

  12. 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.

  13. The Beaver Creek story

    Science.gov (United States)

    Doyle, W.H.; Whitworth, B.G.; Smith, G.F.; Byl, T.D.

    1996-01-01

    Beaver Creek watershed in West Tennessee includes about 95,000 acres of the Nation's most productive farmland and most highly erodible soils. In 1989 the U.S. Geological Survey, in cooperation with the Tennessee Department of Agriculture, began a study to evaluate the effect of agricultural activities on water quality in the watershed and for best management practices designed to reduce agricultural nonpoint-source pollution. Agrichemical monitoring included testing the soils, ground water, and streams at four farm sites ranging from 27 to 420 acres. Monitoring stations were operated downstream to gain a better understanding of the water chemistry as runoff moved from small ditches into larger streams to the outlet of the Beaver Creek watershed. Prior to the implementation of best management practices at one of the farm study sites, some storms produced an average suspended-sediment concentration of 70,000 milligrams per liter. After the implementation of BMP's, however, the average value never exceeded 7,000 milligrams per liter. No-till crop production was the most effective best management practice for conserving soil on the farm fields tested. A natural bottomland hardwood wetland and a constructed wetland were evaluated as instream resource-management systems. The wetlands improved water quality downstream by acting as a filter and removing a significant amount of nonpoint-source pollution from the agricultural runoff. The constructed wetland reduced the sediment, pesticide, and nutrient load by approximately 50 percent over a 4-month period. The results of the Beaver Creek watershed study have increased the understanding of the effects of agriculture on water resources. Study results also demonstrated that BMP's do protect and improve water quality.

  14. 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...

  15. Water quality, sources of nitrate, and chemical loadings in the Geronimo Creek and Plum Creek watersheds, south-central Texas, April 2015–March 2016

    Science.gov (United States)

    Lambert, Rebecca B.; Opsahl, Stephen P.; Musgrove, MaryLynn

    2017-12-22

    Located in south-central Texas, the Geronimo Creek and Plum Creek watersheds have long been characterized by elevated nitrate concentrations. From April 2015 through March 2016, an assessment was done by the U.S. Geological Survey, in cooperation with the Guadalupe-Blanco River Authority and the Texas State Soil and Water Conservation Board, to characterize nitrate concentrations and to document possible sources of elevated nitrate in these two watersheds. Water-quality samples were collected from stream, spring, and groundwater sites distributed across the two watersheds, along with precipitation samples and wastewater treatment plant (WWTP) effluent samples from the Plum Creek watershed, to characterize endmember concentrations and isotopic compositions from April 2015 through March 2016. Stream, spring, and groundwater samples from both watersheds were collected during four synoptic sampling events to characterize spatial and temporal variations in water quality and chemical loadings. Water-quality and -quantity data from the WWTPs and stream discharge data also were considered. Samples were analyzed for major ions, selected trace elements, nutrients, and stable isotopes of water and nitrate.The dominant land use in both watersheds is agriculture (cultivated crops, rangeland, and grassland and pasture). The upper part of the Plum Creek watershed is more highly urbanized and has five major WWTPs; numerous smaller permitted wastewater outfalls are concentrated in the upper and central parts of the Plum Creek watershed. The Geronimo Creek watershed, in contrast, has no WWTPs upstream from or near the sampling sites.Results indicate that water quality in the Geronimo Creek watershed, which was evaluated only during base-flow conditions, is dominated by groundwater, which discharges to the stream by numerous springs at various locations. Nitrate isotope values for most Geronimo Creek samples were similar, which indicates that they likely have a common source (or

  16. 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

  17. 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

  18. 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.

  19. Ship Creek bioassessment investigations

    Energy Technology Data Exchange (ETDEWEB)

    Cushing, C.E.; Mueller, R.P.; Murphy, M.T.

    1995-06-01

    Pacific Northwest Laboratory (PNL) was asked by Elmendorf Air Force Base (EAFB) personnel to conduct a series of collections of macroinvertebrates and sediments from Ship Creek to (1) establish baseline data on these populations for reference in evaluating possible impacts from Comprehensive Environmental Response, Compensation, and Liability Act (CERCLA) activities at two operable units, (2) compare current population indices with those found by previous investigations in Ship Creek, and (3) determine baseline levels of concentrations of any contaminants in the sediments associated with the macroinvertebrates. A specific suite of indices established by the US Environmental Protection Agency (EPA) was requested for the macroinvertebrate analyses; these follow the Rapid Bioassessment Protocol developed by Plafkin et al. (1989) and will be described. Sediment sample analyses included a Microtox bioassay and chemical analysis for contaminants of concern. These analyses included, volatile organic compounds, total gasoline and diesel hydrocarbons (EPA method 8015, CA modified), total organic carbon, and an inductive-coupled plasma/mass spectrometry (ICP/MS) metals scan. Appendix A reports on the sediment analyses. The Work Plan is attached as Appendix B.

  20. National Program of Inspection of Non-Federal Dams, Tennessee. Red Boiling Springs Dam Number 1 (Inventory Number TN 11104), Barren River Basin, near Red Boiling Springs, Macon County, Tennessee. Phase I Investigation Report,

    Science.gov (United States)

    1981-06-01

    Creek at Witcher Hollow Date of Inspection........................January 8, 1981 This investigation and evaluation was prepared by the Tennessee...Macon Stream......................Tributary of Salt Lick Creek at Witcher Hollow Date of Inspection..........January 8, 1981 ABSTRACT The damn...DESCRIPTION 2.1 Location - Red Boiling Springs Dam # 1 is located in Macon County, Tennessee, 1.6 miles east of Red Boiling Springs in Witcher Hollow on an

  1. 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.

  2. 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 ...

  3. 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

  4. 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.

  5. 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 ...

  6. Geochemical Investigation of Source Water to Cave Springs, Great Basin National Park, White Pine County, Nevada

    Science.gov (United States)

    Prudic, David E.; Glancy, Patrick A.

    2009-01-01

    Cave Springs supply the water for the Lehman Caves Visitor Center at Great Basin National Park, which is about 60 miles east of Ely, Nevada, in White Pine County. The source of water to the springs was investigated to evaluate the potential depletion caused by ground-water pumping in areas east of the park and to consider means to protect the supply from contamination. Cave Springs are a collection of several small springs that discharge from alluvial and glacial deposits near the contact between quartzite and granite. Four of the largest springs are diverted into a water-collection system for the park. Water from Cave Springs had more dissolved strontium, calcium, and bicarbonate, and a heavier value of carbon-13 than water from Marmot Spring at the contact between quartzite and granite near Baker Creek campground indicating that limestone had dissolved into water at Cave Springs prior to discharging. The source of the limestone at Cave Springs was determined to be rounded gravels from a pit near Baker, Nevada, which was placed around the springs during the reconstruction of the water-collection system in 1996. Isotopic compositions of water at Cave Springs and Marmot Spring indicate that the source of water to these springs primarily is from winter precipitation. Mixing of water at Cave Springs between alluvial and glacial deposits along Lehman Creek and water from quartzite is unlikely because deuterium and oxygen-18 values from a spring discharging from the alluvial and glacial deposits near upper Lehman Creek campground were heavier than the deuterium and oxygen-18 values from Cave Springs. Additionally, the estimated mean age of water determined from chlorofluorocarbon concentrations indicates water discharging from the spring near upper Lehman Creek campground is younger than that discharging from either Cave Springs or Marmot Spring. The source of water at Cave Springs is from quartzite and water discharges from the springs on the upstream side of the

  7. 75 FR 40034 - Northeastern Tributary Reservoirs Land Management Plan, Beaver Creek, Clear Creek, Boone, Fort...

    Science.gov (United States)

    2010-07-13

    ... TENNESSEE VALLEY AUTHORITY Northeastern Tributary Reservoirs Land Management Plan, Beaver Creek...-managed public land on Beaver Creek, Clear Creek, Boone, Fort Patrick Henry, South Holston, Watauga, and.... Watauga and Wilbur reservoirs are along the Watauga River. Beaver Creek and Clear Creek reservoirs are on...

  8. 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.

  9. 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…

  10. 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...

  11. 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.

  12. 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

  13. 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...

  14. Streamflow characteristics and trends along Soldier Creek, Northeast Kansas

    Science.gov (United States)

    Juracek, Kyle E.

    2017-08-16

    Historical data for six selected U.S. Geological Survey streamgages along Soldier Creek in northeast Kansas were used in an assessment of streamflow characteristics and trends. This information is required by the Prairie Band Potawatomi Nation for the effective management of tribal water resources, including drought contingency planning. Streamflow data for the period of record at each streamgage were used to assess annual mean streamflow, annual mean base flow, mean monthly flow, annual peak flow, and annual minimum flow.Annual mean streamflows along Soldier Creek were characterized by substantial year-to-year variability with no pronounced long-term trends. On average, annual mean base flow accounted for about 20 percent of annual mean streamflow. Mean monthly flows followed a general seasonal pattern that included peak values in spring and low values in winter. Annual peak flows, which were characterized by considerable year-to-year variability, were most likely to occur in May and June and least likely to occur during November through February. With the exception of a weak yet statistically significant increasing trend at the Soldier Creek near Topeka, Kansas, streamgage, there were no pronounced long-term trends in annual peak flows. Annual 1-day, 30-day, and 90-day mean minimum flows were characterized by considerable year-to-year variability with no pronounced long-term trend. During an extreme drought, as was the case in the mid-1950s, there may be zero flow in Soldier Creek continuously for a period of one to several months.

  15. 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...

  16. Coyote Creek Trash Reduction Project: Clean Creeks, Healthy Communities

    Science.gov (United States)

    Information about the SFBWQP Coyote Creek Trash Reduction Project, part of an EPA competitive grant program to improve SF Bay water quality focused on restoring impaired waters and enhancing aquatic resources.

  17. Bridge Creek IMW database - Bridge Creek Restoration and Monitoring Project

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The incised and degraded habitat of Bridge Creek is thought to be limiting a population of ESA-listed steelhead (Oncorhynchus mykiss). A logical restoration approach...

  18. 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...

  19. Fate of the 2001 acorn crop at Clear Creek State Forest, Pennsylvania

    Science.gov (United States)

    Patrick. Brose

    2011-01-01

    One of the key steps in the oak regeneration process is the successful germination of acorns into new seedlings. Several factors can greatly reduce or entirely destroy a red oak acorn crop between seed fall in the autumn and germination the following spring. In 2001, a bumper acorn crop occurred on Clear Creek State Forest in Jefferson County, PA. This event coincided...

  20. 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.

  1. 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...

  2. 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...

  3. 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...

  4. Tidal Creek Sentinel Habitat Database

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The Ecological Research, Assessment and Prediction's Tidal Creeks: Sentinel Habitat Database was developed to support the National Oceanic and Atmospheric...

  5. 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....

  6. 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.

  7. 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 ...

  8. Pine Creek Ranch, FY 2001 annual report; ANNUAL

    International Nuclear Information System (INIS)

    Berry, Mark E.

    2001-01-01

    Pine Creek Ranch was purchased in 1999 by the Confederated Tribes of Warm Springs using Bonneville Power Administration Fish and Wildlife Habitat Mitigation funds. The 25,000 acre property will be managed in perpetuity for the benefit of fish and wildlife habitat. Major issues include: (1) Restoring quality spawning and rearing habitat for stealhead. Streams are incised and fish passage barriers exist from culverts and possibly beaver dams. In addition to stealhead habitat, the Tribes are interested in overall riparian recovery in the John Day River system for wildlife habitat, watershed values and other values such as recreation. (2) Future grazing for specific management purposes. Past grazing practices undoubtedly contributed to current unacceptable conditions. The main stem of Pine Creek has already been enrolled in the CREP program administered by the USDA, Natural Resource Conservation Service in part because of the cost-share for vegetation restoration in a buffer portion of old fields and in part because of rental fees that will help the Tribes to pay the property taxes. Grazing is not allowed in the riparian buffer for the term of the contract. (3) Noxious weeds are a major concern. (4) Encroachment by western juniper throughout the watershed is a potential concern for the hydrology of the creek. Mark Berry, Habitat Manager, for the Pine Creek Ranch requested the Team to address the following objectives: (1) Introduce some of the field staff and others to Proper Functioning Condition (PFC) assessments and concepts. (2) Do a PFC assessment on approximately 10 miles of Pine Creek. (3) Offer management recommendations. (4) Provide guidelines for monitoring

  9. 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.

  10. Water Conservation Study for Manastash Creek Water Users, Kittias County, Washington, Final Report 2002.

    Energy Technology Data Exchange (ETDEWEB)

    Montgomery Watson Harza (Firm)

    2002-12-31

    Manastash Creek is tributary of the Yakima River and is located southwest and across the Yakima River from the City of Ellensburg. The creek drains mountainous terrain that ranges in elevation from 2,000 feet to over 5,500 feet and is primarily snowmelt fed, with largest flows occurring in spring and early summer. The creek flows through a narrow canyon until reaching a large, open plain that slopes gently toward the Yakima River and enters the main stem of the Yakima River at river mile 154.5. This area, formed by the alluvial fan of the Creek as it leaves the canyon, is the subject of this study. The area is presently dominated by irrigated agriculture, but development pressures are evident as Ellensburg grows and develops as an urban center. Since the mid to late nineteenth century when irrigated agriculture was established in a significant manner in the Yakima River Basin, Manastash Creek has been used to supply irrigation water for farming in the area. Adjudicated water rights dating back to 1871 for 4,465 acres adjacent to Manastash Creek allow appropriation of up to 26,273 acre-feet of creek water for agricultural irrigation and stock water. The diversion of water from Manastash Creek for irrigation has created two main problems for fisheries. They are low flows or dewatered reaches of Manastash Creek and fish passage barriers at the irrigation diversion dams. The primary goal of this study, as expressed by Yakama Nation and BPA, is to reestablish safe access in tributaries of the Yakima River by removing physical barriers and unscreened diversions and by adding instream flow where needed for fisheries. The goal expressed by irrigators who would be affected by these projects is to support sustainable and profitable agricultural use of land that currently uses Manastash Creek water for irrigation. This study provides preliminary costs and recommendations for a range of alternative projects that will partially or fully meet the goal of establishing safe access

  11. A baseline and watershed assessment in the Lynx Creek, Brenot Creek, and Portage Creek watersheds near Hudson's Hope, BC : summary report

    Energy Technology Data Exchange (ETDEWEB)

    Matscha, G.; Sutherland, D. [British Columbia Ministry of Water, Land and Air Protection, Prince George, BC (Canada)

    2005-06-15

    This report summarized a baseline monitoring program for the Lynx Creek, Brenot Creek, and Portage Creek watersheds located near Hudson's Hope, British Columbia (BC). The monitoring program was designed to more accurately determine the effects of potential coalbed gas developments in the region, as well as to assess levels of agricultural and forest harvesting, and the impacts of current land use activities on water quantity and quality. Water quality was sampled at 18 sites during 5 different flow regimes, including summer and fall low flows; ice cover; spring run-off; and high flows after a heavy summer rain event. Sample sites were located up and downstream of both forest and agricultural activities. The water samples were analyzed for 70 contaminants including ions, nutrients, metals, hydrocarbons, and hydrocarbon fractions. Results showed that while many analyzed parameters met current BC water quality guidelines, total organic carbon, manganese, cadmium, E. coli, fecal coliforms, and fecal streptococci often exceeded recommended guidelines. Aluminum and cobalt values exceeded drinking water guidelines. The samples also had a slightly alkaline pH and showed high conductance. A multiple barrier approach was recommended to reduce potential risks of contamination from the watersheds. It was concluded that a more refined bacteria source tracking method is needed to determine whether fecal pollution has emanated from human, livestock or wildlife sources. 1 tab., 9 figs.

  12. 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.

  13. 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.

  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. 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.

  20. 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.

  1. Sherman Creek Hatchery, annual report 2001

    International Nuclear Information System (INIS)

    2002-01-01

    Sherman Creek Hatchery's primary objective is the restoration and enhancement of the recreational and subsistence fishery in Lake Roosevelt and Banks Lake. The Sherman Creek Hatchery (SCH) was designed to rear 1.7 million kokanee fry for acclimation and imprinting during the spring and early summer. Additionally, it was designed to trap all available returning adult kokanee during the fall for broodstock operations and evaluations. Since the start of this program, the operations on Lake Roosevelt have been modified to better achieve program goals. The Washington Department of Fish and Wildlife, Spokane Tribe of Indians and the Colville Confederated Tribe form the interagency Lake Roosevelt Hatcheries Coordination Team (LRHCT) which sets goals and objectives for both Sherman Creek and the Spokane Tribal Hatchery and serves to coordinate enhancement efforts on Lake Roosevelt and Banks Lake. The primary changes have been to replace the kokanee fingerling program with a yearling (post smolt) program of up to 1,000,000 fish. To construct and operate twenty net pens to handle the increased production. The second significant change was to rear up to 300,000 rainbow trout fingerling at SCH from July through October, for stocking into the volunteer net pens. This enables the Spokane Tribal Hatchery (STH) to rear additional kokanee to further the enhancement efforts on Lake Roosevelt. Current objectives include increased use of native/indigenous stocks where available for propagation into Upper Columbia River Basin Waters. Monitoring and evaluation is preformed by the Lake Roosevelt Fisheries Monitoring Program. From 1988 to 1998, the principle sport fishery on Lake Roosevelt has shifted from walleye to include rainbow trout and kokanee salmon (Underwood et al. 1997, Tilson and Scholz 1997). The angler use, harvest rates for rainbow and kokanee and the economic value of the fishery has increased substantially during this 10-year period. The most recent information from the

  2. Sherman Creek Hatchery, annual report 2002

    International Nuclear Information System (INIS)

    2003-01-01

    Sherman Creek Hatchery's primary objective is the restoration and enhancement of the recreational and subsistence fishery in Lake Roosevelt and Banks Lake. The Sherman Creek Hatchery (SCH) was designed to rear 1.7 million kokanee fry for acclimation and imprinting during the spring and early summer. Additionally, it was designed to trap all available returning adult kokanee during the fall for broodstock operations and evaluations. Since the start of this program, the operations on Lake Roosevelt have been modified to better achieve program goals. The Washington Department of Fish and Wildlife, Spokane Tribe of Indians and the Colville Confederated Tribe form the interagency Lake Roosevelt Hatcheries Coordination Team (LRHCT) which sets goals and objectives for both Sherman Creek and the Spokane Tribal Hatchery and serves to coordinate enhancement efforts on Lake Roosevelt and Banks Lake. The primary changes have been to replace the kokanee fingerling program with a yearling (post smolt) program of up to 1,000,000 fish. To construct and operate twenty net pens to handle the increased production. The second significant change was to rear up to 300,000 rainbow trout fingerling at SCH from July through October, for stocking into the volunteer net pens. This enables the Spokane Tribal Hatchery (STH) to rear additional kokanee to further the enhancement efforts on Lake Roosevelt. Current objectives include increased use of native/indigenous stocks where available for propagation into Upper Columbia River Basin Waters. The Lake Roosevelt Fisheries Evaluation Program (LRFEP) is responsible for monitoring and evaluation on the Lake Roosevelt Projects. From 1988 to 1998, the principal sport fishery on Lake Roosevelt has shifted from walleye to include rainbow trout and kokanee salmon (Underwood et al. 1997, Tilson and Scholz 1997). The angler use, harvest rates for rainbow and kokanee and the economic value of the fishery has increased substantially during this 10-year

  3. French Wine and the U.S. Boycott of 2003: Does Politics Really Affect Commerce?

    OpenAIRE

    Orley Ashenfelter; Stephen Ciccarella; Howard J. Shatz

    2007-01-01

    In early 2003, France actively tried to thwart the plans of the Bush administration to build international support for a war to depose Iraqi ruler Saddam Hussein. In response, calls in the United States for a boycott of French products, wine in particular, rebounded through all forms of media. In the spring of 2003, French business people even reported that the boycott calls were hurting their U.S. sales. Using a dataset of sales of nearly 4,700 individual wine brands, we show that there actu...

  4. Water quality study at the Congaree Swamp National monument of Myers Creek, Reeves Creek and Toms Creek. Technical report

    International Nuclear Information System (INIS)

    Rikard, M.

    1991-11-01

    The Congaree Swamp National Monument is one of the last significant near virgin tracts of bottom land hardwood forests in the Southeast United States. The study documents a water quality monitoring program on Myers Creek, Reeves Creek and Toms Creek. Basic water quality parameters were analyzed. High levels of aluminum and iron were found, and recommendations were made for further monitoring

  5. 78 FR 62616 - Salmon Creek Hydroelectric Company, Salmon Creek Hydroelectric Company, LLC; Notice of Transfer...

    Science.gov (United States)

    2013-10-22

    ... Hydroelectric Company, Salmon Creek Hydroelectric Company, LLC; Notice of Transfer of Exemption 1. By letter filed September 23, 2013, Salmon Creek Hydroelectric Company informed the Commission that they have changed its name to Salmon Creek Hydroelectric Company, LLC for the Salmon Creek Hydroelectric Project...

  6. Asotin Creek Model Watershed Plan

    Energy Technology Data Exchange (ETDEWEB)

    Browne, D.; Holzmiller, J.; Koch, F.; Polumsky, S.; Schlee, D.; Thiessen, G.; Johnson, C.

    1995-04-01

    The Asotin Creek Model Watershed Plan is the first to be developed in Washington State which is specifically concerned with habitat protection and restoration for salmon and trout. The plan is consistent with the habitat element of the ``Strategy for Salmon``. Asotin Creek is similar in many ways to other salmon-bearing streams in the Snake River system. Its watershed has been significantly impacted by human activities and catastrophic natural events, such as floods and droughts. It supports only remnant salmon and trout populations compared to earlier years. It will require protection and restoration of its fish habitat and riparian corridor in order to increase its salmonid productivity. The watershed coordinator for the Asotin County Conservation District led a locally based process that combined local concerns and knowledge with technology from several agencies to produce the Asotin Creek Model Watershed Plan.

  7. Hydrologic data for the Cache Creek-Bear Thrust environmental impact statement near Jackson, Wyoming

    Science.gov (United States)

    Craig, G.S.; Ringen, B.H.; Cox, E.R.

    1981-01-01

    Information on the quantity and quality of surface and ground water in an area of concern for the Cache Creek-Bear Thrust Environmental Impact Statement in northwestern Wyoming is presented without interpretation. The environmental impact statement is being prepared jointly by the U.S. Geological Survey and the U.S. Forest Service and concerns proposed exploration and development of oil and gas on leased Federal land near Jackson, Wyoming. Information includes data from a gaging station on Cache Creek and from wells, springs, and miscellaneous sites on streams. Data include streamflow, chemical and suspended-sediment quality of streams, and the occurrence and chemical quality of ground water. (USGS)

  8. 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.

  9. Interbasin flow revisited: The contribution of local recharge to high-discharge springs, Death Valley, CA

    Science.gov (United States)

    Anderson, Katherine; Nelson, Stephen; Mayo, Alan; Tingey, David

    2006-05-01

    Springs in the Furnace Creek area (Texas, Travertine, and Nevares Springs) of Death Valley National Park exhibit high discharge rates and depleted δ18O VSMOW (˜-13‰) and δD VSMOW (˜-102‰) values. Isotopic depletion of this magnitude and large spring fluxes (˜10,000 L/min) suggests that modern local recharge in the arid Furnace Creek drainage cannot be responsible for spring fluxes. An alternate explanation, interbasin flow, is difficult to envisage due to the stratigraphic and structural relationships of bedrock in intervening ranges, although it is the most common conceptual model for Furnace Creek spring flows. High-flux springs at Furnace Creek nonetheless respond modestly to modern climate in terms of discharge rate and isotopic composition. Hydrographs show a climate response and variations in time-series stable isotope data of widely spaced springs track one another. Small, but measurable quantities of tritium (water for these springs may be, there appears to be a subtle, but recent climatic influence. Estimates of flow at nearby mountain springs produce discharge rates per square kilometer of catchment that, by analogy, could support from 20 to 300% of the flow at large Death Valley springs under the current climate. Yet, 14C model ages suggest valley-bottom springs at Furnace Creek (5500-14,500 yr) contain a large component of older water, suggesting that much of the water was recharged during a pluvial period (Younger Dryas?) when net infiltration would have been much higher and isotopically depleted. 14C model ages are also of similar age, or younger, than many 'up gradient' waters, rather than being older as would be expected for interbasin flow. Chemical evolution models of solutes are consistent with both local recharge and interbasin transfer from Ash Meadows. However, when considered with isotopic constraints, interbasin flow becomes obviously untenable. Estimates of the thickness of alluvium and semi-consolidated Tertiary units in the

  10. Brood Year 2004: Johnson Creek Chinook Salmon Supplementation Report, June 2004 through March 2006.

    Energy Technology Data Exchange (ETDEWEB)

    Gebhards, John S.; Hill, Robert; Daniel, Mitch [Nez Perce Tribe

    2009-02-19

    The Nez Perce Tribe, through funding provided by the Bonneville Power Administration, has implemented a small scale chinook salmon supplementation program on Johnson Creek, a tributary in the South Fork of the Salmon River, Idaho. The Johnson Creek Artificial Propagation Enhancement project was established to enhance the number of threatened Snake River spring/summer chinook salmon (Oncorhynchus tshawytscha) returning to Johnson Creek to spawn through artificial propagation. This was the sixth season of adult chinook broodstock collection in Johnson Creek following collections in 1998, 2000, 2001, 2002, and 2003. Weir installation was completed on June 21, 2004 with the first chinook captured on June 22, 2004 and the last fish captured on September 6, 2004. The weir was removed on September 18, 2004. A total of 338 adult chinook, including jacks, were captured during the season. Of these, 211 were of natural origin, 111 were hatchery origin Johnson Creek supplementation fish, and 16 were adipose fin clipped fish from other hatchery operations and therefore strays into Johnson Creek. Over the course of the run, 57 natural origin Johnson Creek adult chinook were retained for broodstock, transported to the South Fork Salmon River adult holding and spawning facility and held until spawned. The remaining natural origin Johnson Creek fish along with all the Johnson Creek supplementation fish were released upstream of the weir to spawn naturally. Twenty-seven Johnson Creek females were artificially spawned with 25 Johnson Creek males. Four females were diagnosed with high bacterial kidney disease levels resulting in their eggs being culled. The 27 females produced 116,598 green eggs, 16,531 green eggs were culled, with an average eye-up rate of 90.6% resulting in 90,647 eyed eggs. Juvenile fish were reared indoors at the McCall Fish Hatchery until November 2005 and then transferred to the outdoor rearing facilities during the Visual Implant Elastomer tagging operation

  11. 33 CFR 117.331 - Snake Creek.

    Science.gov (United States)

    2010-07-01

    ... 33 Navigation and Navigable Waters 1 2010-07-01 2010-07-01 false Snake Creek. 117.331 Section 117.331 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND SECURITY BRIDGES DRAWBRIDGE OPERATION REGULATIONS Specific Requirements Florida § 117.331 Snake Creek. The draw of the Snake Creek...

  12. 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.

  13. 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 ...

  14. 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.

  15. 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...

  16. 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...

  17. 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 ...

  18. Thermal springs of Wyoming

    Energy Technology Data Exchange (ETDEWEB)

    Breckenridge, R.M.; Hinckley, B.S.

    1978-01-01

    This bulletin attempts, first, to provide a comprehensive inventory of the thermal springs of Wyoming; second, to explore the geologic and hydrologic factors producing these springs; and, third, to analyze the springs collectively as an indicator of the geothermal resources of the state. A general discussion of the state's geology and the mechanisms of thermal spring production, along with a brief comparison of Wyoming's springs with worldwide thermal features are included. A discussion of geothermal energy resources, a guide for visitors, and an analysis of the flora of Wyoming's springs follow the spring inventory. The listing and analysis of Wyoming's thermal springs are arranged alphabetically by county. Tabulated data are given on elevation, ownership, access, water temperature, and flow rate. Each spring system is described and its history, general characteristics and uses, geology, hydrology, and chemistry are discussed. (MHR)

  19. 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...

  20. Instant Spring Tool Suite

    CERN Document Server

    Chiang, Geoff

    2013-01-01

    Filled with practical, step-by-step instructions and clear explanations for the most important and useful tasks. A tutorial guide that walks you through how to use the features of Spring Tool Suite using well defined sections for the different parts of Spring.Instant Spring Tool Suite is for novice to intermediate Java developers looking to get a head-start in enterprise application development using Spring Tool Suite and the Spring framework. If you are looking for a guide for effective application development using Spring Tool Suite, then this book is for you.

  1. Geophysical Characterization of the Hilton Creek Fault System

    Science.gov (United States)

    Lacy, A. K.; Macy, K. P.; De Cristofaro, J. L.; Polet, J.

    2016-12-01

    The Long Valley Caldera straddles the eastern edge of the Sierra Nevada Batholith and the western edge of the Basin and Range Province, and represents one of the largest caldera complexes on Earth. The caldera is intersected by numerous fault systems, including the Hartley Springs Fault System, the Round Valley Fault System, the Long Valley Ring Fault System, and the Hilton Creek Fault System, which is our main region of interest. The Hilton Creek Fault System appears as a single NW-striking fault, dipping to the NE, from Davis Lake in the south to the southern rim of the Long Valley Caldera. Inside the caldera, it splays into numerous parallel faults that extend toward the resurgent dome. Seismicity in the area increased significantly in May 1980, following a series of large earthquakes in the vicinity of the caldera and a subsequent large earthquake swarm which has been suggested to be the result of magma migration. A large portion of the earthquake swarms in the Long Valley Caldera occurs on or around the Hilton Creek Fault splays. We are conducting an interdisciplinary geophysical study of the Hilton Creek Fault System from just south of the onset of splay faulting, to its extension into the dome of the caldera. Our investigation includes ground-based magnetic field measurements, high-resolution total station elevation profiles, Structure-From-Motion derived topography and an analysis of earthquake focal mechanisms and statistics. Preliminary analysis of topographic profiles, of approximately 1 km in length, reveals the presence of at least three distinct fault splays within the caldera with vertical offsets of 0.5 to 1.0 meters. More detailed topographic mapping is expected to highlight smaller structures. We are also generating maps of the variation in b-value along different portions of the Hilton Creek system to determine whether we can detect any transition to more swarm-like behavior towards the North. We will show maps of magnetic anomalies, topography

  2. 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.

  3. 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.

  4. 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.)

  5. 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

  6. 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...

  7. 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....

  8. 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....

  9. 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...

  10. 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

  11. 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.

  12. Water Treatment Technology - Springs.

    Science.gov (United States)

    Ross-Harrington, Melinda; Kincaid, G. David

    One of twelve water treatment technology units, this student manual on springs provides instructional materials for two competencies. (The twelve units are designed for a continuing education training course for public water supply operators.) The competencies focus on spring basin construction and spring protection. For each competency, student…

  13. 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.

  14. 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.

  15. 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.

  16. Climate Change Decouples Drought from Early Wine Grape Harvests in France

    Science.gov (United States)

    Cook, Benjamin I.; Wolkovich, Elizabeth M.

    2016-01-01

    Across the world, wine grape phenology has advanced in recent decades, in step with climate-change-induced trends in temperature - the main driver of fruit maturation - and drought. Fully understanding how climate change contributes to changes in harvest dates, however, requires analysing wine grape phenology and its relationship to climate over a longer-term context, including data predating anthropogenic interference in the climate system. Here, we investigate the climatic controls of wine grape harvest dates from 1600-2007 in France and Switzerland using historical harvest and climate data. Early harvests occur with warmer temperatures (minus 6 days per degree Centigrade) and are delayed by wet conditions (plus 0.07 days per millimeter; plus 1.68 days per PDSI (Palmer drought severity index)) during spring and summer. In recent decades (1981-2007), however, the relationship between harvest timing and drought has broken down. Historically, high summer temperatures in Western Europe, which would hasten fruit maturation, required drought conditions to generate extreme heat. The relationship between drought and temperature in this region, however, has weakened in recent decades and enhanced warming from anthropogenic greenhouse gases can generate the high temperatures needed for early harvests without drought. Our results suggest that climate change has fundamentally altered the climatic drivers of early wine grape harvests in France, with possible ramifications for viticulture management and wine quality.

  17. 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...

  18. 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...

  19. 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...

  20. 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...

  1. 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...

  2. 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 ...

  3. 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...

  4. 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

  5. Pro Spring Batch

    CERN Document Server

    Minella, Michael T

    2011-01-01

    Since its release, Spring Framework has transformed virtually every aspect of Java development including web applications, security, aspect-oriented programming, persistence, and messaging. Spring Batch, one of its newer additions, now brings the same familiar Spring idioms to batch processing. Spring Batch addresses the needs of any batch process, from the complex calculations performed in the biggest financial institutions to simple data migrations that occur with many software development projects. Pro Spring Batch is intended to answer three questions: *What? What is batch processing? What

  6. Discharge, sediment, and water chemistry in Clear Creek, western Nevada, water years 2013–16

    Science.gov (United States)

    Huntington, Jena M.; Riddle, Daniel J.; Paul, Angela P.

    2018-05-01

    therefore lower total sediment load in Clear Creek was primarily due to significantly lower discharge and cannot be directly attributed to sediment mitigation work in the basin.Water chemistry in Clear Creek shows that the general water type of the creek under base-flow conditions in autumn is a dilute calcium bicarbonate. During winter and spring, the chemistry shifts toward a slightly more sodium and chloride character. Though the chemical characteristics show seasonal change, the water chemistries examined as part of this investigation remain within ecological criteria as adopted by the Nevada Division of Environmental Protection. There was no evidence of aqueous polynuclear aromatic hydrocarbons (PAHs) present in Clear Creek water during this study. Concentrations of PAHs, as determined in one bed-sediment sample and multiple semi-permeable membrane device extracts, were either less than quantifiable limits of analysis or were found at similar concentrations as blank samples.In July 2014, a 250–300-acre fire burned in the Clear Creek drainage basin. One day after the fire was extinguished, a thunderstorm washed sediment into the creek. A water chemistry sample collected as part of the post-fire storm event showed that the stormwater entering the creek had increased the concentrations of ammonium and organic nitrogen, phosphorus, manganese, and potassium; a similar finding of many other studies evaluating the effects of fires in small drainage basins. Subsequent chemical analyses of Clear Creek water in August 2014 (one month later) showed that these constituents had returned to pre-fire concentrations.

  7. Consumer behaviour on the Czech wine market

    Directory of Open Access Journals (Sweden)

    Helena Chládková

    2004-01-01

    Full Text Available The paper includes partial results of research oriented on conventions and behaviour of consumers on the wine market in the Czech Republic. Based on direct questioning of 1000 respondents from the whole Czech Republic we found, that 11.3% of respondents drink wine several times a week, 29.8% of respondents at least once a week, and 23.2% drink wine several times a month. Only 2.7% of respondents do not drink wine at all. 30.3% of respondents drink wine more often than before, especially because of the fact, that they like wine more, it is of a better quality, and the offer is greater.15.8% of respondents drink wine less often than before of these reasons: health reasons, wine is too expensive, they drive more often.In the groups of respondents with lower amount of wine drunk in usual consummation, there prevail women. Of the total number of women, who answered this question, 75.8% drink less than 0.5 litres in common consummation. In the group of respondents drinking more than 1 litre of wine, there are 5% women and 95% men.

  8. The Microbial Diversity of Sherry Wines

    Directory of Open Access Journals (Sweden)

    Gustavo Cordero-Bueso

    2018-03-01

    Full Text Available The principal role of wine yeast is to transform efficiently the grape-berries’ sugars to ethanol, carbon dioxide, and other metabolites, without the production of off-flavors. Wine yeast strains are able to ferment musts, while other commercial or laboratory strains fail to do so. The genetic differences that characterize wine yeast strains in contrast to the biological ageing of the veil-forming yeasts in Sherry wines are poorly understood. Saccharomyces cerevisiae strains frequently exhibit rather specific phenotypic features needed for adaptation to a special environment, like fortified wines with ethanol up to 15% (v/v, known as Sherry wines. Factors that affect the correct development of the veil of flor during ageing are also reviewed, along with the related aspects of wine composition, biofilm formation processes, and yeast autolysis. This review highlights the importance of yeast ecology and yeast metabolic reactions in determining Sherry wine quality and the wealth of untapped indigenous microorganisms co-existing with the veil-forming yeast strains. It covers the complexity of the veil forming wine yeasts’ genetic features, and the genetic techniques often used in strain selection and monitoring during fermentation or biological ageing. Finally, the outlook for new insights to protect and to maintain the microbiota of the Sherry wines will be discussed.

  9. BIOGENIC AMINES CONTENT IN DIFFERENT WINE SAMPLES

    Directory of Open Access Journals (Sweden)

    Attila Kántor

    2015-02-01

    Full Text Available Twenty-five samples of different Slovak wines before and after filtration were analysed in order to determine the content of eight biogenic amines (tryptamine, phenylalanine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine. The method involves extraction of biogenic amines from wine samples with used dansyl chloride. Ultra-high performance liquid chromatography (UHPLC was used for determination of biogenic amines equipped with a Rapid Resolution High Definition (RRHD, DAD detectors and Extend-C18 LC column (50 mm x 3.0 mm ID, 1.8 μm particle size. In this study the highest level of biogenic amine in all wine samples represent tryptamine (TRM with the highest content 170.9±5.3 mg/L in Pinot Blanc wine. Phenylalanine (PHE cadaverine (CAD, histamine (HIS and spermidine (SPD were not detected in all wines; mainly SPD was not detected in 16 wines, HIS not detected in 14 wines, PHE and CAD not detected in 2 wines. Tyramine (TYR, spermine (SPN and putrescine (PUT were detected in all wines, but PUT and SPN in very low concentration. The worst wine samples with high biogenic amine content were Saint Laurent (BF, Pinot Blanc (S and Pinot Noir (AF.

  10. Spring joint with overstrain sensor

    Science.gov (United States)

    Phelps, Peter M. (Inventor); Gaither, Bryan W. (Inventor)

    2011-01-01

    A flexible joint may include a conductive compression spring and a pair of non-conductive spring cages disposed at opposite ends of the compression spring to support the compression spring. A conductive member disposed inside the compression spring may extend between the pair of spring cages. One end of the conductive member may be fixed for movement with one of the spring cages and another end of the conductive member may be fixed for movement with the other of the spring cages.

  11. How do consumers describe wine astringency?

    Science.gov (United States)

    Vidal, Leticia; Giménez, Ana; Medina, Karina; Boido, Eduardo; Ares, Gastón

    2015-12-01

    Astringency is one of the most important sensory characteristics of red wine. Although a hierarchically structured vocabulary to describe the mouthfeel sensations of red wine has been proposed, research on consumers' astringency vocabulary is lacking. In this context, the aim of this work was to gain an insight on the vocabulary used by wine consumers to describe the astringency of red wine and to evaluate the influence of wine involvement on consumers' vocabulary. One hundred and twenty-five wine consumers completed and on-line survey with five tasks: an open-ended question about the definition of wine astringency, free listing the sensations perceived when drinking an astringent wine, free listing the words they would use to describe the astringency of a red wine, a CATA question with 44 terms used in the literature to describe astringency, and a wine involvement questionnaire. When thinking about wine astringency consumers freely elicited terms included in the Mouth-feel Wheel, such as dryness and harsh. The majority of the specific sub-qualities of the Mouth-feel Wheel were not included in consumer responses. Also, terms not classified as astringency descriptors were elicited (e.g. acid and bitter). Only 17 out of the 31 terms from the Mouth-feel Wheel were used by more than 10% of participants when answering the CATA question. There were no large differences in the responses of consumer segments with different wine involvement. Results from the present work suggest that most of the terms of the Mouth-feel Wheel might not be adequate to communicate the astringency characteristics of red wine to consumers. Copyright © 2015 Elsevier Ltd. All rights reserved.

  12. Spring 5 & reactive streams

    CERN Multimedia

    CERN. Geneva; Clozel, Brian

    2017-01-01

    Spring is a framework widely used by the world-wide Java community, and it is also extensively used at CERN. The accelerator control system is constituted of 10 million lines of Java code, spread across more than 1000 projects (jars) developed by 160 software engineers. Around half of this (all server-side Java code) is based on the Spring framework. Warning: the speakers will assume that people attending the seminar are familiar with Java and Spring’s basic concepts. Spring 5.0 and Spring Boot 2.0 updates (45 min) This talk will cover the big ticket items in the 5.0 release of Spring (including Kotlin support, @Nullable and JDK9) and provide an update on Spring Boot 2.0, which is scheduled for the end of the year. Reactive Spring (1h) Spring Framework 5.0 has been released - and it now supports reactive applications in the Spring ecosystem. During this presentation, we'll talk about the reactive foundations of Spring Framework with the Reactor project and the reactive streams specification. We'll al...

  13. OLFACTOMETRIC CHARACTERIZATION OF TAMÂIOASA ROMÂNEASCĂ WINE COME FROM DIFFERENT WINE REGIONS

    Directory of Open Access Journals (Sweden)

    Luminiţa VIŞAN

    2015-10-01

    Full Text Available The work refers to the analysis of aroma compounds identified in Tamaioasa Romanian wines from 2 distinct Romanian wine-growing areas: vineyard Stefanesti-Arges and Pietroasa, watching, and in particular the variation of flavorings depending on the region of origin. Gas chromatographic method coupled with mass Spectrometry were identified 6 esters, 3 higher alcohols, 1 aromatic alcohol, 2 terpenes, 1 lactone, 1 acid and 1 aldehyde. The high concentration of ethyl acetate, ethyl butanoate, isoamyl alcohol were identified; flavor specific Tamaioasa Romanian wine is given by 1-Į-terpineol, terpenic alcohol has been identified in this wine in large quantities. Research has shown that wine-growing region influence the organoleptic characteristics of wine and aromatic content of their wines, so the wines can be very quickly recognized when tasting.

  14. Multivariate Methods Based Soft Measurement for Wine Quality Evaluation

    Directory of Open Access Journals (Sweden)

    Shen Yin

    2014-01-01

    a decision. However, since the physicochemical indexes of wine can to some extent reflect the quality of wine, the multivariate statistical methods based soft measure can help the oenologist in wine evaluation.

  15. 27 CFR 4.71 - Standard wine containers.

    Science.gov (United States)

    2010-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Fill for Wine § 4.71... following specifications: (1) Design. It shall be so made and formed as not to mislead the purchaser. Wine...

  16. Water-quality, bed-sediment, and biological data, for streams in the upper Prickly Pear Creek watershed, Montana, 2001

    Science.gov (United States)

    Klein, Terry L.; Thamke, Joanna N.; Harper, David D.; Farag, Aïda M.; Nimick, David A.; Fey, David L.

    2003-01-01

    The upper Prickly Pear Creek watershed encompasses the upstream 15 miles of Prickly Pear Creek, south of Helena, Montana (fig. 1). The headwaters of Prickly Pear Creek and its tributaries (Beavertown Creek, Clancy Creek, Dutchman Creek, Golconda Creek, Lump Gulch, Spring Creek, and Warm Springs Creek) are primarily in the Helena National Forest, whereas the central part of the watershed primarily is within either Bureau of Land Management (BLM) or privately owned property. Three mining districts are present in the upper Prickly Pear Creek watershed: Alhambra, Clancy, and Colorado. Numerous prospects, adits, tailings piles, mills, dredge piles, and mines (mostly inactive) are located throughout the watershed. These districts contain polymetallic (Ag, Au, Cu, Pb, Zn) vein deposits and precious-metal (Au-Ag) vein and disseminated deposits that were exploited beginning in the 1860’s. Placer Au deposits in the major streams were extensively mined in the late 1800’s and early 1900’s.As part of a cooperative effort with Federal land management agencies, the U.S. Geological Survey (USGS) is currently using an integrated approach to investigate two mining impacted watersheds in the western United States (the Animas River in Colorado and the Boulder River in Montana). These studies provide the USDA Forest Service and BLM scientific data for implementing informed land-management decisions regarding cleanup of abandoned mine lands within each watershed. A similar integrated-science approach will be used to characterize the upper Prickly Pear Creek watershed with respect to water and streambed sediment chemistry, aquatic biota, and geologic framework. This integrated database presents data that will be used to identify important pathways of metals movement and biological impacts, thereby guiding resource management decisions of land-managers in several publications that are in preparation. Watershed-level characterization in terms of water quality, streambed sediment

  17. SENSORY PROPERTIES OF SOME WHITE WINES, FLAVORED WINES AND VERMOUTH TYPE WINES, PREPARED BY USING OWN RECIPES

    Directory of Open Access Journals (Sweden)

    Rodica Elena CULEA

    2015-04-01

    Full Text Available In order to characterize, from sensorial point of view, the basic white wines White Fetească, Italian Riesling, Sauvignon Blanc, as well as flavored wines and vermouth type wines, obtained by addition of hydroalcoholic plants macerates to basic wines, tasting technique was used. It is known that sensory analysis is a method that can provide an overview of a wine. The main features analyzed were: appearance, color, smell and taste. Initial, wines presented specific features of grapes variety from which they belong, being characterized by harmony and complex flavor. The hydroalcoholic macerates were obtained by preparing two recipes (labeled I and II of different mixtures of plants. Recipes I A in 45% alcohol and I B in 60% alcohol, had characteristics of appearance, color, taste and smell, very intense, specific, prevailing the taste of anise, fennel and coriander. The macerates prepared with recipes II A in 45% alcohol and II B in 60% alcohol (mixture of a few herbs and peel of citrus fruits showed peculiarities of taste, odor, flavor less intense, prevailing the smell of nutmeg and citrus flavor. Recipes I A and I B of hydroalcoholic plants macerates decisively influenced the color, taste, flavor, smell and appearance of flavored wines. Recipes II A and II B influenced discreetly the sensory properties of flavored wines. Vermouth type wines obtained by addition of hydroalcoholic plants macerates + other ingredients (citric acid, alcohol, sugar, presented harmonious sensory characteristics, balanced, discreet, subtle, compared with flavored wines obtained only by the addition of hydroalcoholic plants macerates to the basic wines. The latter had a color, aroma, taste, smell, more intense, more rustic. Herbal recipes I B and II B (prepared in 60% alcohol, have strongly influenced the sensory properties of flavored wines, compared to recipes I A and II A (prepared in 45% alcohol.

  18. Hydrology of upper Black Earth Creek basin, Wisconsin

    Science.gov (United States)

    Cline, Denzel R.; Busby, Mark W.

    1963-01-01

    The upper Black Earth Creek drainage basin has an area of 46 square miles and is in Dane County in south-central Wisconsin. The oldest rock exposed in the valley walls is the sandstone of Late Cambrian age. Dolomite of the Prairie du Chien Group of Ordovician age overlies the sandstone and forms the. resistant cap on the hills. The St. Peter Sandstone, Platteville and Decorah Formations, and Galena Dolomite, all Ordovician in age, form a narrow belt along the southern boundary of the area. Outwash and alluvium of Pleistocene and Recent age fill the valleys. The eastern half of the area was glaciated and is covered with till. The sandstone of Late Cambrian age and the sand and gravel of the outwash deposits are hydraulically connected. Ground water occurs under unconfined (water-table) conditions in the western unglaciated part of the basin and under artesian conditions beneath the till locally in the eastern part. The source of most of the ground water is direct infiltration of precipitation; however, some ground water enters the area as underflow from the south. About 7 inches of the 30 inches of average annual precipitation recharges the ground-water reservoir. The ground water generally moves toward Black Earth Creek where it is discharged. Some ground water moves out of the basin as underflow beneath the valley of Black Earth Creek, and some is discharged by evapotranspiration or is withdrawn by pumping from wells. Water levels in shallow nonartesian wells respond rapidly to precipitation. The effect of precipitation on water levels in artesian wells is slower and more subdued. Water levels are generally highest in spring and lowest in fall and winter. The flow of upper Black Earth Creek is derived mostly from ground-water discharge, except during short periods of and immediately after precipitation when most of the flow is derived from surface runoff. The runoff from upper Black Earth Creek basin decreased from an average of 8.72 inches per square mile of

  19. 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.

  20. The Classification of White Wine and Red Wine According to Their Physicochemical Qualities

    OpenAIRE

    Er, Yeşim; ATASOY, Ayten

    2016-01-01

    The main purpose of this study is to predict wine quality based onphysicochemical data. In this study, two large separate data sets which weretaken from UC Irvine Machine Learning Repository were used. These data setscontain 1599 instances for red wine and 4898 instances for white wine with 11features of physicochemical data such as alcohol, chlorides, density, totalsulfur dioxide, free sulfur dioxide, residual sugar, and pH. First, theinstances were successfully classified as red wine and wh...

  1. Assessing White Wine Viscosity Variation Using Polarized Laser Speckle: A Promising Alternative to Wine Sensory Analysis

    OpenAIRE

    Abou Nader, Christelle; Loutfi, Hadi; Pellen, Fabrice; Le Jeune, Bernard; Le Brun, Guy; Lteif, Roger; Abboud, Marie

    2017-01-01

    In this paper, we report measurements of wine viscosity, correlated to polarized laser speckle results. Experiments were performed on white wine samples produced with a single grape variety. Effects of the wine making cellar, the grape variety, and the vintage on wine Brix degree, alcohol content, viscosity, and speckle parameters are considered. We show that speckle parameters, namely, spatial contrast and speckle decorrelation time, as well as the inertia moment extracted from the temporal ...

  2. 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...

  3. A PROFILE OF THE WINE CONSUMER IN CALIFORNIA

    OpenAIRE

    Wolf, Marianne McGarry

    2000-01-01

    This research shows that the wine market in the United States is segmented. The demographics and wine consumption behavior of the California wine consumer differs from the national consumer. The data examined here show that the California wine consumer can be further segmented into heavy spender and lighter spender groups based on demographics and wine consumption behavior. The existence of multiple segments in the wine market indicates that separately targeted marketing campaigns may be more...

  4. Wine vessels (Vasa vinaria in roman law

    Directory of Open Access Journals (Sweden)

    Aličić Samir

    2017-01-01

    Full Text Available The notion of 'wine vessels' in Roman law comprises all the winecontaining recipients. There is no legal standardization of wine vessels by means of volume, and although the terms amphora, urna and culleus are used to designate both the vessels and the units of measure, these are two different meanings of the terms. In regard of the question, whether the vessels make appurtenance of the wine, jurisprudents of proculean school divided them in two categories. In the first category are those that follow legal status of wine, usually amphoras and other jars (cadi which are used for 'packaging', i. e. 'bottling' of the wine. The second category make mostly vats (cuppae and ceramic cisterns (dolia, which don't follow legal status of wine, making instead part of farming equipment of a landed property (instrumentum fundi and it's appurtenance. But, the roman jurists are not consistent regarding criteria for distinguishing these two categories.

  5. How intrinsic values influence wines prices

    Directory of Open Access Journals (Sweden)

    Gál Péter

    2017-01-01

    Full Text Available The use of hedonic price indices is quite common in the wine economics literature, yet they mainly include scores of organoleptic tests and some dummy variables representing varieties and quality signs as geographical indications. This study focuses on the relation between the composition and the price of wines on the example of Hungarian wines. In Hungary, the wine law renders chemical analysis compulsory for all wines released to the market. The study includes five main compounds: actual alcoholic strength, total sugars, total acidity, sugar free extract and pH value and is based on hedonic price indices calculated on a sample of 2,453 wines. Results of several regressions – using different model specifications – consistently show that actual alcoholic strength, sugar content, sugar free extract and pH value are related with the price. Some characteristics have an optimal level, while in other cases the relation is linear.

  6. QUANTIFICATION OF OCHRATOXIN A IN MOLDAVIAN WINES

    Directory of Open Access Journals (Sweden)

    RODICA STURZA

    2017-10-01

    Full Text Available The level of the carcinogenic mycotoxin ochratoxin A (OTA in wines produced in Moldova, including bottled and raw material wines, was analyzed by enzyme-linked immunosorbent assay (ELISA and high performance liquid chromatography (HPLC analysis with fluorescence detection after immunoaffinity column clean-up. The study was conducted on wine samples from vintage 2006 - 2016. Our results confirm previously published reports that the levels of OTA are considerably higher in red wines than those in white ones. It was found that OTA levels of analyzed samples differ significantly depending on the harvest year of the wine. Thus, 48 % of studied wine samples from vintage 2006 were contaminated with OTA, including 10 % samples with concentration of OTA higher than 2 µg‧L-1. In contrast, levels of OTA detected in samples from 2016, haven’t exceed 0.05 µg‧L-1 (quantification limit of HPLC method.

  7. Potential effects of surface coal mining on the hydrology of the Corral Creek area, Hanging Woman Creek coal field, southeastern Montana

    Science.gov (United States)

    McClymonds, N.E.

    1984-01-01

    The Corral Creek area of the Hanging Woman Creek coal field, 9 miles east of the Decker coal mines near the Tongue River, contains large reserves of Federal coal that have been identified for potential lease sale. A hydrologic study was conducted in the area to describe existing hydrologic systems and to study assess potential impacts of surface coal mining on local water resources. Hydrogeologic data collected indicate that aquifers are coal and sandstone beds within the Tongue River Member of the Fort Union Formation (Paleocene age) and sand and gravel in valley alluvium (Pleistocene and Holocene age). Surface-water resources are limited to a few spring-fed stock ponds in the higher parts of the area and the intermittent flow of Corral Creek near the mouth. Most of the stock ponds in the area become dry by midsummer. Mining of the Anderson coal bed would remove three stock wells and would lower the potentiometric surface within the coal and sandstone aquifers. The alluvial aquifer beneath Corral Creek and South Fork would be removed. Although mining would alter the existing hydrologic systems and remove several shallow wells, alternative ground-water supplies are available that could be developed to replace those lost by mining. (USGS)

  8. Temporal change in biological community structure in the Fountain Creek basin, Colorado, 2001-2008

    Science.gov (United States)

    Zuellig, Robert E.; Bruce, James F.; Stogner, Sr., Robert W.

    2010-01-01

    In 2001, the U.S. Geological Survey, in cooperation with Colorado Springs City Engineering, began a study to better understand the relations between environmental characteristics and biological communities in the Fountain Creek basin in order to aide water-resource management and guide future monitoring activities. To accomplish this task, environmental (streamflow, habitat, and water chemistry) and biological (fish and macroinvertebrate) data were collected annually at 24 sites over a 6- or 8-year period (fish, 2003 to 2008; macroinvertebrates, 2001 to 2008). For this report, these data were first analyzed to determine the presence of temporal change in macroinvertebrate and fish community structure among years using nonparametric multivariate statistics. Where temporal change in the biological communities was found, these data were further analyzed using additional nonparametric multivariate techniques to determine which subset of selected streamflow, habitat, or water-chemistry variables best described site-specific changes in community structure relative to a gradient of urbanization. This study identified significant directional patterns of temporal change in macroinvertebrate and fish community structure at 15 of 24 sites in the Fountain Creek basin. At four of these sites, changes in environmental variables were significantly correlated with the concurrent temporal change identified in macroinvertebrate and fish community structure (Monument Creek above Woodmen Road at Colorado Springs, Colo.; Monument Creek at Bijou Street at Colorado Springs, Colo.; Bear Creek near Colorado Springs, Colo.; Fountain Creek at Security, Colo.). Combinations of environmental variables describing directional temporal change in the biota appeared to be site specific as no single variable dominated the results; however, substrate composition variables (percent substrate composition composed of sand, gravel, or cobble) collectively were present in 80 percent of the environmental

  9. Framework Spring MVC

    OpenAIRE

    Jindráček, Petr

    2011-01-01

    The topic of this bachelor thesis is the web application framework Spring MVC which is an integral part of the Spring platform. That means it offers many options of adjustment and support of other significant technologies. The aim is to introduce basic principles of this framework on a theoretical level and subsequently examine them on a real example of application. The thesis is divided into three main parts. The first part is focused on Spring framework in general to introduce basic princip...

  10. Spring integration essentials

    CERN Document Server

    Pandey, Chandan

    2015-01-01

    This book is intended for developers who are either already involved with enterprise integration or planning to venture into the domain. Basic knowledge of Java and Spring is expected. For newer users, this book can be used to understand an integration scenario, what the challenges are, and how Spring Integration can be used to solve it. Prior experience of Spring Integration is not expected as this book will walk you through all the code examples.

  11. Properties of palm wine yeasts and its performance in wine making ...

    African Journals Online (AJOL)

    Fresh palm wine samples were obtained from oil palm and raffia palm into sterile flasks. The samples were examined for yeasts properties and performance in wine making using grapes. The yeasts in the palm wine were characterized, identified, and screened for their sedimentation rate, ethanol tolerance, alcohol content, ...

  12. Wine Flavonoids in Health and Disease Prevention.

    Science.gov (United States)

    Fernandes, Iva; Pérez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; de Freitas, Victor

    2017-02-14

    Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue. Nevertheless, there are several reports on the health protective properties of wine phenolics for several diseases such as cardiovascular diseases, some cancers, obesity, neurodegenerative diseases, diabetes, allergies and osteoporosis. The different interactions that wine flavonoids may have with key biological targets are crucial for some of these health-promoting effects. The interaction between some wine flavonoids and some specific enzymes are one example. The way wine flavonoids may be absorbed and metabolized could interfere with their bioavailability and therefore in their health-promoting effect. Hence, some reports have focused on flavonoids absorption, metabolism, microbiota effect and overall on flavonoids bioavailability. This review summarizes some of these major issues which are directly related to the potential health-promoting effects of wine flavonoids. Reports related to flavonoids and health highlight some relevant scientific information. However, there is still a gap between the knowledge of wine flavonoids bioavailability and their health

  13. ANALYSIS OF BUYING HABITS - WINE SEGMENT

    OpenAIRE

    Samardzija, Luka; Soukup, Domagoj; Kuzmanovic, Sinisa

    2017-01-01

    On a market with high supply offer segmentation cares extremely high importance. Wine is characterized as highly complex product and possibility of segmentation is extremely large. To insure detailed analysis it is essential to take in count all starting points of segmentation. Demographic factor can help with the analysis but wine as a product demands as specific approach as possible to ensure relevant conclusion. Wine promotion and market communication without detailed analysis based on ...

  14. Wine Price Markup in California Restaurants

    OpenAIRE

    Amspacher, William

    2011-01-01

    The study quantifies the relationship between retail wine price and restaurant mark-up. Ordinary Least Squares regressions were run to estimate how restaurant mark-up responded to retail price. Separate regressions were run for white wine, red wine, and both red and white combined. Both slope and intercept coefficients for each of these regressions were highly significant and indicated the expected inverse relationship between retail price and mark-up.

  15. Radon in the air of wine cellars

    International Nuclear Information System (INIS)

    Csige, I.; Hunyadi, I.; Szerbin, P.

    2004-01-01

    Radon level differences between cellar types, variation of the radon concentration, the dose to the workers was studied. 222 Rn activity concentration in the air of 60 wine cellars in the Tokajhegyalja and Villany wine regions of Hungary have been measured. 222 Rn activity concentration in the air of wine cellars spreads over a wild range starting from ambient outdoor concentration of 6 Bqm -3 up to 6 kBqm -3 characteristic for natural caves. (N.T.)

  16. Development of wine tourism in South Moravia

    Directory of Open Access Journals (Sweden)

    Martin Prokeš

    2013-01-01

    Full Text Available Wine tourism development and the resulting formation of regional strategic alliances in the form of clusters may lead to increasing the competitiveness of wineries in South Moravia in the southeastern part of the Czech Republic.The main research objective of this paper was to find potential for wine tourism development and creating a plan for newly formed strategic alliance coordinating services offer all wineries in the region. This study describes the potential to offer services and products of wine growing areas in South Moravia region, suitable for promotion offers wine tourism destinations and services. In principle, it is used the calculation for the establishment of the wine cluster according to Porter’s formula, and was designed by concentration coefficient of vineyards for wine cluster formation, which is based on the unique and specific conditions of the wine region of South Moravia.To achieve the objective of the study was conducted marketing research data collection and mapping current events and activities taking place in the wine-growing region of Moravia, promoting or offering specific local products and services associated with gastronomy and wine. The dynamic development of the wine category, major changes in market and consumer demand are the main causes for the formation of associations of small and medium-sized wineries. The application of the results of research was a plan for the establishment of new alliance – wine cluster, where is potential co-operation between associations VOC appellation and other entities involving suppliers, customers, research institutions and universities. The plan to create a wine tourism cluster was proposed to establish cooperation between the newly emerging associations of VOC at three sub-regions of South Moravia, in order to achieve competitive advantage.

  17. Coil spring venting arrangement

    International Nuclear Information System (INIS)

    McCugh, R.M.

    1975-01-01

    A simple venting device for trapped gas pockets in hydraulic systems is inserted through a small access passages, operated remotely, and removed completely. The device comprises a small diameter, closely wound coil spring which is pushed through a guide temporarily inserted in the access passage. The guide has a central passageway which directs the coil spring radially upward into the pocket, so that, with the guide properly positioned for depth and properly oriented, the coil spring can be pushed up into the top of the pocket to vent it. By positioning a seal around the free end of the guide, the spring and guide are removed and the passage is sealed

  18. Pro Spring Integration

    CERN Document Server

    Lui, M; Chan, Andy; Long, Josh

    2011-01-01

    Pro Spring Integration is an authoritative book from the experts that guides you through the vast world of enterprise application integration (EAI) and application of the Spring Integration framework towards solving integration problems. The book is:. * An introduction to the concepts of enterprise application integration * A reference on building event-driven applications using Spring Integration * A guide to solving common integration problems using Spring Integration What makes this book unique is its coverage of contemporary technologies and real-world information, with a focus on common p

  19. Sherman Creek Hatchery, annual report 2000

    International Nuclear Information System (INIS)

    2001-01-01

    The Sherman Creek Hatchery (SCH) was designed to rear 1.7 million kokanee fry for acclimation and imprinting during the spring and early summer. Additionally, it was designed to trap all available returning adult kokanee during the fall for broodstock operations and evaluations. Since the start of this program, the operations on Lake Roosevelt have been modified to better achieve program goals. These strategic changes have been the result of recommendations through the Lake Roosevelt Hatcheries Coordination Team (LRHCT) and were done to enhance imprinting, improve survival and operate the two kokanee facilities more effectively. The primary changes have been to replace the kokanee fingerling program with a yearling (post smolt) program of up to 1,000,000 fish. To construct and operate twenty net pens to handle the increased production. The second significant change was to rear 200,000 rainbow trout fingerling at SCH from July through October, for stocking into the volunteer net pens. This enables the Spokane Tribal Hatchery (STH) to rear additional kokanee to further the enhancement efforts on Lake Roosevelt. Monitoring and evaluation is preformed by the Lake Roosevelt Fisheries Monitoring Program. From 1988 to 1998, the principle sport fishery on Lake Roosevelt has shifted from walleye to include rainbow trout and kokanee salmon (Underwood et al. 1997, Tilson and Scholz 1997). The angler use, harvest rates for rainbow and kokanee and the economic value of the fishery has increased substantially during this 10-year period. The most recent information from the monitoring program also suggests that the hatchery and net pen rearing programs have been beneficial to enhancing the Lake Roosevelt fishery while not negatively impacting wild and native stocks within the lake

  20. What Drives Wine Expenditure in the United States? A Four-State Wine Market Segmentation and Consumer Behaviors Study

    OpenAIRE

    Deng, Xueting; Woods, Timothy

    2014-01-01

    This study explores wine expenditure driven factors for consumers in the United States by employing a four-state consumer behaviors study. A market segmentation method is applied to investigate spending patterns of 1,609 wine consumers in Pennsylvania, Ohio, Kentucky, and Tennessee. Determinants including wine consumption frequency, preference of differently priced wines, wine knowledge, past wine experience, and “local” involvement are investigated and compared for their significance in driv...

  1. Sensing Free Sulfur Dioxide in Wine

    Science.gov (United States)

    Monro, Tanya M.; Moore, Rachel L.; Nguyen, Mai-Chi; Ebendorff-Heidepriem, Heike; Skouroumounis, George K.; Elsey, Gordon M.; Taylor, Dennis K.

    2012-01-01

    Sulfur dioxide (SO2) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO2 over time, resulting in wines with little SO2 protection. Furthermore, SO2 and sulfiting agents are known to be allergens to many individuals and for that reason their levels need to be monitored and regulated in final wine products. Many of the current techniques for monitoring SO2 in wine require the SO2 to be separated from the wine prior to analysis. This investigation demonstrates a technique capable of measuring free sulfite concentrations in low volume liquid samples in white wine. This approach adapts a known colorimetric reaction to a suspended core optical fiber sensing platform, and exploits the interaction between guided light located within the fiber voids and a mixture of the wine sample and a colorimetric analyte. We have shown that this technique enables measurements to be made without dilution of the wine samples, thus paving the way towards real time in situ wine monitoring. PMID:23112627

  2. Oenology: red wine procyanidins and vascular health.

    Science.gov (United States)

    Corder, R; Mullen, W; Khan, N Q; Marks, S C; Wood, E G; Carrier, M J; Crozier, A

    2006-11-30

    Regular, moderate consumption of red wine is linked to a reduced risk of coronary heart disease and to lower overall mortality, but the relative contribution of wine's alcohol and polyphenol components to these effects is unclear. Here we identify procyanidins as the principal vasoactive polyphenols in red wine and show that they are present at higher concentrations in wines from areas of southwestern France and Sardinia, where traditional production methods ensure that these compounds are efficiently extracted during vinification. These regions also happen to be associated with increased longevity in the population.

  3. 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

  4. Changes in the International Wine Market

    OpenAIRE

    Vlahović, Branislav; Puškarić, Anton; Tomašević, Dejan

    2013-01-01

    Knowing international market is a basis for segmentation and making right and timely marketing decisions regarding wine export. In this piece, we have analized the international wine market, and determined changes in international turnover, with largest importers and exporters for the period of 2001 - 2011. The average wine export in the world was 8,4 tons, with a growth tendency of 5,0% per year. Converted in money, the average export amounted to 22 billion US Dollars, which makes wine one o...

  5. Selected Stories from the History of Wine

    Science.gov (United States)

    Estreicher, Stefan

    2012-10-01

    The archaeological and chemical evidence of wine making shows that vines were cultivated and wine produced well over 7,000 years ago. Wine has been a part of the history of Western Civilization ever since. This talk will start with a brief overview of the key events in the history of wine, and then I will select a few topics which will be discussed in more detail. One of the topics includes a rather tenuous connection to Isaac Newton himself, a futile attempt on my part to justify the very existence of this talk at a Texas Section APS meeting.

  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. 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 U...... 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.......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...

  8. 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

  9. Segmentation and drivers of wine liking and consumption in US wine consumers

    Directory of Open Access Journals (Sweden)

    Pickering GJ

    2014-10-01

    Full Text Available Gary J Pickering,1–3 Arun K Jain,4 Ram Bezawada4 1Department of Biological Sciences, Brock University, St Catharines, ON, Canada; 2Cool Climate Oenology and Viticulture Institute, Brock University, St Catharines, ON, Canada; 3Department of Psychology, Brock University, St Catharines, ON, Canada; 4School of Management, University at Buffalo, Buffalo, NY, USA Abstract: This study examined the influence of selected experiential (wine expertise, psychological (alcoholic beverage adventurousness, and biological (age, sex, 6-n-propylthiouracil [PROP] responsiveness factors on self-reported liking and consumption of 14 wine styles in a sample of 1,010 US wine consumers. Cluster analysis of wine liking scores revealed three distinct groups, representing plausible market segments, namely red wine lovers, dry table wine likers and sweet dislikers, and sweet wine likers. These clusters differ in key demographic measures, including sex, age, household income, and education, as well as wine expertise and PROP responsiveness. Wines were collapsed into five categories (dry table, sparkling, fortified, sweet, and wine-based beverages to examine more closely the factors affecting wine liking, total annual intake, and consumption frequency (analysis of variance [ANOVA] followed by Tukey's honest significant difference [HSD] 0.05. Wine expertise was most strongly associated with liking and consumption measures, while PROP responsiveness and alcoholic beverage adventurousness were also important contributors. Neither age nor sex had any large and consistent effects on liking or consumption, although the sex × expertise interaction was significant for some styles. These data provide an example of multifactorial segmentation of a wine market using Northeastern United States as an example, and indicate opportunities for targeted alignment of marketing to cohorts identified here. Keywords: market segmentation, taste genetics, PROP, wine expertise, wine liking

  10. Resveratrol: Chemoprevention with red wine

    OpenAIRE

    Arısan, Elif Damla; Palavan-Ünsal, Narçin

    2007-01-01

    According to epidemiological studies, western diet has disadvantages because of cancer prevalence more than Mediterranean or Asia people who consume more vegetables and fruits. Resveratrol (trans-3,4,5-trihydroxystilbene) which is highly found in grapes, berries has received attention for its potential chemopreventive and antitumor effects in experimental systems. Because of high resveratrol content, researchers noted that red wine has multidimensional benefits for ...

  11. 33 CFR 117.917 - Battery Creek.

    Science.gov (United States)

    2010-07-01

    ... 33 Navigation and Navigable Waters 1 2010-07-01 2010-07-01 false Battery Creek. 117.917 Section 117.917 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND SECURITY BRIDGES DRAWBRIDGE OPERATION REGULATIONS Specific Requirements South Carolina § 117.917 Battery Creek. The draw of...

  12. 33 CFR 117.543 - Bear Creek.

    Science.gov (United States)

    2010-07-01

    ... 33 Navigation and Navigable Waters 1 2010-07-01 2010-07-01 false Bear Creek. 117.543 Section 117.543 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND SECURITY BRIDGES DRAWBRIDGE OPERATION REGULATIONS Specific Requirements Maryland § 117.543 Bear Creek. (a) The draws of the Baltimore...

  13. Currents and siltation at Dharamtar creek, Bombay

    Digital Repository Service at National Institute of Oceanography (India)

    Swamy, G.N.; Kolhatkar, V.M.; Fernandes, A.A.

    Hydrographic data collected in Dharamtar Creek during 1976-77 have been analysed. This showed that the waters in the Creek are well mixed and the salinity varied with the tide. The tidal currents are found to be generally strong. The distribution...

  14. 33 CFR 117.197 - Sonoma Creek.

    Science.gov (United States)

    2010-07-01

    ... 33 Navigation and Navigable Waters 1 2010-07-01 2010-07-01 false Sonoma Creek. 117.197 Section 117.197 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND SECURITY BRIDGES DRAWBRIDGE OPERATION REGULATIONS Specific Requirements California § 117.197 Sonoma Creek. The draw of the Northwestern...

  15. Beer, Cider, and Wine Allergy

    Directory of Open Access Journals (Sweden)

    Rhea A. Bansal

    2017-01-01

    Full Text Available Background. Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine is frequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivity to yeasts and moulds which also explained the patient’s additional sensitivity to yeast extracts and blue cheese. Case Presentation. The patient’s symptoms included throat and facial itching accompanied by mild wheeze and severe urticaria. Diagnosis of allergy to yeast was confirmed by specific IgE testing as well as that to relevant foods and beverages. The patient’s ongoing management included advice to avoid beer, wine, and other food groups containing specific yeasts, in addition to carrying a short acting nonsedating antihistamine as well as an adrenaline autoinjector. Conclusions. Cases of yeast allergy are extremely rare in medical literature but may be underrecognised and should be considered in patients presenting with reactions to alcoholic beverages and other yeast-containing products.

  16. Climate change, wine, and conservation.

    Science.gov (United States)

    Hannah, Lee; Roehrdanz, Patrick R; Ikegami, Makihiko; Shepard, Anderson V; Shaw, M Rebecca; Tabor, Gary; Zhi, Lu; Marquet, Pablo A; Hijmans, Robert J

    2013-04-23

    Climate change is expected to impact ecosystems directly, such as through shifting climatic controls on species ranges, and indirectly, for example through changes in human land use that may result in habitat loss. Shifting patterns of agricultural production in response to climate change have received little attention as a potential impact pathway for ecosystems. Wine grape production provides a good test case for measuring indirect impacts mediated by changes in agriculture, because viticulture is sensitive to climate and is concentrated in Mediterranean climate regions that are global biodiversity hotspots. Here we demonstrate that, on a global scale, the impacts of climate change on viticultural suitability are substantial, leading to possible conservation conflicts in land use and freshwater ecosystems. Area suitable for viticulture decreases 25% to 73% in major wine producing regions by 2050 in the higher RCP 8.5 concentration pathway and 19% to 62% in the lower RCP 4.5. Climate change may cause establishment of vineyards at higher elevations that will increase impacts on upland ecosystems and may lead to conversion of natural vegetation as production shifts to higher latitudes in areas such as western North America. Attempts to maintain wine grape productivity and quality in the face of warming may be associated with increased water use for irrigation and to cool grapes through misting or sprinkling, creating potential for freshwater conservation impacts. Agricultural adaptation and conservation efforts are needed that anticipate these multiple possible indirect effects.

  17. MARKETING RESEARCH ON WINE CONSUMERS PREFERENCES IN ROMANIA

    Directory of Open Access Journals (Sweden)

    Raluca Georgiana LADARU

    2014-10-01

    Full Text Available The paper is based on a research that aimed to make some assumptions regarding wine consumer preferences in Romania. The research method was survey made through questionnaires administered to a relevant number of respondents. In order to establish the main goals of this research, we considered aspects as: identification of purchase and consume frequency of wine, the preferred consumer’s places for serving or buying wine, the average quantity of wine that is usually bought, the level of price accepted by the consumer, the type of wine preferred by consumer in relation with wine color and taste, the preferred package, time spent for wine shopping, preferred producers, brands, grape variety, quality influence in choosing wine categories, identifying wine consumers profile. The analysis and interpretation of results revealed that decision factors in buying wine are the type of the wine, the price, followed by color, packaging and advertisement.

  18. Mockito for Spring

    CERN Document Server

    Acharya, Sujoy

    2015-01-01

    If you are an application developer with some experience in software testing and want to learn more about testing frameworks, then this technology and book is for you. Mockito for Spring will be perfect as your next step towards becoming a competent software tester with Spring and Mockito.

  19. Spring A Developer's Notebook

    CERN Document Server

    Tate, Bruce A

    2009-01-01

    This no-nonsense book quickly gets you up to speed on the new Spring open source framework. Favoring examples and practical application over theory, Spring: A Developer's Notebook features 10 code-intensive labs that'll reveal the many assets of this revolutionary, lightweight architecture. In the end, you'll understand how to produce simple, clean, and effective applications.

  20. Sherman Creek Hatchery; 1995-1996 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Combs, Mitch [Washington Dept. of Fish and Wildlife, Olympia, WA (United States). Hatcheries Program

    1997-01-01

    The Sherman Creek Hatchery (SCH) was designed to rear 1.7 million kokanee fry for acclimation and imprinting during the spring and early summer. Additionally, it was designed to trap all available returning adult kokanee during the fall for broodstock operations and evaluations. Since the start of this program, the operations of the SCH have been modified to better achieve program goals. These strategic changes have been the result of recommendations through the Lake Roosevelt Hatcheries Coordination Team (LRHCT) and were implemented to enhance imprinting, improve survival and operate the two kokanee facilities more effectively. The primary change has been to replace the kokanee fingerling program with a kokanee yearling (post smolt) program. The second significant change has been to rear 120,000 rainbow trout fingerling at SCH from July through October to enable the Spokane Tribal Hatchery (STH) to rear additional kokanee for the yearling program.

  1. Crane Creek known geothermal resource area: an environmental analysis

    Energy Technology Data Exchange (ETDEWEB)

    Spencer, S.G.; Russell, B.F. (eds.)

    1979-09-01

    The Crane Creek known geothermal resource area (KGRA) is located in Washington County, in southwestern Idaho. Estimated hydrothermal resource temperatures for the region are 166/sup 0/C (Na-K-Ca) and 176/sup 0/C (quartz). The KGRA is situated along the west side of the north-south trending western Idaho Fault Zone. Historic seismicity data for the region identify earthquake activity within 50 km. The hot springs surface along the margin of a siliceous sinter terrace or in adjacent sediments. Approximately 75% of the KGRA is underlain by shallow, stony soils on steep slopes indicating topographic and drainage limitations to geothermal development. Species of concern include sage grouse, antelope, and mule deer. There is a high probability of finding significant prehistoric cultural resources within the proposed area of development.

  2. Masters of the springs

    DEFF Research Database (Denmark)

    Laursen, Steffen

    2010-01-01

    led to a number of insights into the social organization of the mound cemeteries that will be presented in the paper. It is obvious that there existed a close spatial relation between freshwater springs and the compact mounds cemeteries that emerged c.2050 BC. The mound cemeteries appear to have been...... flanked by villages that relied on these water recourses for agricultural production. The springs emerged in the zone separating the cemeteries from the settlements. The freshwater springs were actively incorporated into the religious landscape of the dead, by consistently erecting mounds of a particular...... high status type right above the head of each spring. These tombs of the masters of the springs are distinguished by their larger size and vertical shaft entrance. It is argued that this particular strategy of power was employed after population growth had intensified conflicts over the rights...

  3. [Evolution of phenolic compounds during wine aging].

    Science.gov (United States)

    Glories, Y

    1978-01-01

    The phenolic compounds of red wine are separated and isolated by a method involving two precipitations (by EtOH and by MeOH-CHCl2), adsorption of the precipitates and supernatants on to p.v.p., and selective desorption of different fractions by mydroalcoholic and acidic solvents. The method permits the definition of wine composition by groups of phenolic compounds which are identified and quantified, and whose molecular mass is determined. Tanins exist in wine in different forms: combinations with salts (T-S) and with polysaccharides (T-P), highly condensed tanins (TtC), condensed tanins (TC), tanin-anthocyanin complexes (T-A), less condensed tanins (T), procyanidin dimer (P). The combinations of tanins with polysaccharides comprise a new class of compounds whose importance is relatively limited in young wine but increases with time during wine maturation (20 to 30 p. cent of the tanins can exist in this form after 20 years of conservation). The percentage of each class varies in the case of young wine, with the cepage, the level of grape maturaity and the conditions of vinification. During the maturation process, the percentage corresponding to the procyanidin dimer group (P), rapidly attains zero after several years. The tanins of old wines are primarily composed of condensed tanins (TC + TtC) and combinations with polysaccharides and with salts. The anthocyanins exist in wine in 3 forms: free anthocyanins, combined anthocyanins and polymerised anthocyanins which belong to the condensed tanins. The free anthocyanins rapidly dissapear during the first few years of wine maturation. The combined and polymerised anthocyanins generally remain present in regard-less of wine age. These groups play an important role in the determination of wine colour.

  4. Linking wine lactic acid bacteria diversity with wine aroma and flavour.

    Science.gov (United States)

    Cappello, Maria Stella; Zapparoli, Giacomo; Logrieco, Antonio; Bartowsky, Eveline J

    2017-02-21

    In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has increased considerably. Investigations on genetic and biochemistry of species involved in malolactic fermentation, such as Oenococcus oeni and of Lactobacillus have enabled a better understand of their role in aroma modification and microbial stability of wine. In particular, the use of molecular techniques has provided evidence on the high diversity at species and strain level, thus improving the knowledge on wine LAB taxonomy and ecology. These tools demonstrated to also be useful to detect strains with potential desirable or undesirable traits for winemaking purposes. At the same time, advances on the enzymatic properties of wine LAB responsible for the development of wine aroma molecules have been undertaken. Interestingly, it has highlighted the high intraspecific variability of enzymatic activities such as glucosidase, esterase, proteases and those related to citrate metabolism within the wine LAB species. This genetic and biochemistry diversity that characterizes wine LAB populations can generate a wide spectrum of wine sensory outcomes. This review examines some of these interesting aspects as a way to elucidate the link between LAB diversity with wine aroma and flavour. In particular, the correlation between inter- and intra-species diversity and bacterial metabolic traits that affect the organoleptic properties of wines is highlighted with emphasis on the importance of enzymatic potential of bacteria for the selection of starter cultures to control MLF and to enhance wine aroma. Copyright © 2016 Elsevier B.V. All rights reserved.

  5. Buck Creek River Flow Analysis

    Science.gov (United States)

    Dhanapala, Yasas; George, Elizabeth; Ritter, John

    2009-04-01

    Buck Creek flowing through Springfield Ohio has a number of low-head dams currently in place that cause safety issues and sometimes make it impossible for recreational boaters to pass through. The safety issues include the back eddies created by the dams that are known as drowning machines and the hydraulic jumps. In this study we are modeling the flow of Buck Creek using topographical and flow data provided by the Geology Department of Wittenberg University. The flow is analyzed using Hydraulic Engineering Center - River Analysis System software (HEC-RAS). As the first step a model of the river near Snyder Park has been created with the current structure in place for validation purposes. Afterwards the low-head dam is replaced with four drop structures with V-notch overflow gates. The river bed is altered to reflect plunge pools after each drop structure. This analysis will provide insight to how the flow is going to behave after the changes are made. In addition a sediment transport analysis is also being conducted to provide information about the stability of these structures.

  6. 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.

  7. Assessing White Wine Viscosity Variation Using Polarized Laser Speckle: A Promising Alternative to Wine Sensory Analysis.

    Science.gov (United States)

    Nader, Christelle Abou; Loutfi, Hadi; Pellen, Fabrice; Jeune, Bernard Le; Le Brun, Guy; Lteif, Roger; Abboud, Marie

    2017-10-13

    In this paper, we report measurements of wine viscosity, correlated to polarized laser speckle results. Experiments were performed on white wine samples produced with a single grape variety. Effects of the wine making cellar, the grape variety, and the vintage on wine Brix degree, alcohol content, viscosity, and speckle parameters are considered. We show that speckle parameters, namely, spatial contrast and speckle decorrelation time, as well as the inertia moment extracted from the temporal history speckle pattern, are mainly affected by the alcohol and sugar content and hence the wine viscosity. Principal component analysis revealed a high correlation between laser speckle results on the one hand and viscosity and Brix degree values on the other. As speckle analysis proved to be an efficient method of measuring the variation of the viscosity of white mono-variety wine, one can therefore consider it as an alternative method to wine sensory analysis.

  8. The saltiest springs in the Sierra Nevada, California

    Science.gov (United States)

    Moore, James G.; Diggles, Michael F.; Evans, William C.; Klemic, Karin

    2017-07-20

    The five saltiest springs in the Sierra Nevada in California are found between 38.5° and 38.8° N. latitude, on the South Fork American River; on Caples Creek, a tributary of the Silver Fork American River; and on the North Fork Mokelumne River. The springs issue from Cretaceous granitic rocks in the bottoms of these major canyons, between 1,200- and 2,200-m elevation. All of these springs were well known to Native Americans, who excavated meter-sized basins in the granitic rock, within which they produced salt by evaporation near at least four of the five spring sites. The spring waters are dominated by Cl, Na, and Ca; are enriched relative to seawater in Ca, Li, and As; and are depleted in SO4, Mg, and K. Tritium analyses indicate that the spring waters have had little interaction with rainfall since about 1954. The waters are apparently an old groundwater of meteoric origin that resided at depth before moving up along fractures to the surface of the exhumed granitic rocks. However, along the way these waters incorporated salts from depth, the origin of which could have been either from marine sedimentary rocks intruded by the granitic magmas or from fluid inclusions in the granitic rocks. Prolonged storage at depth fostered water-rock interactions that undoubtedly modified the fluid compositions.

  9. Wine consumption and intestinal redox homeostasis

    Science.gov (United States)

    Biasi, Fiorella; Deiana, Monica; Guina, Tina; Gamba, Paola; Leonarduzzi, Gabriella; Poli, Giuseppe

    2014-01-01

    Regular consumption of moderate doses of wine is an integral part of the Mediterranean diet, which has long been considered to provide remarkable health benefits. Wine׳s beneficial effect has been attributed principally to its non-alcoholic portion, which has antioxidant properties, and contains a wide variety of phenolics, generally called polyphenols. Wine phenolics may prevent or delay the progression of intestinal diseases characterized by oxidative stress and inflammation, especially because they reach higher concentrations in the gut than in other tissues. They act as both free radical scavengers and modulators of specific inflammation-related genes involved in cellular redox signaling. In addition, the importance of wine polyphenols has recently been stressed for their ability to act as prebiotics and antimicrobial agents. Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases. The difficulty remains to distinguish whether these positive properties are due only to polyphenols in wine or also to the alcohol intake, since many studies have reported ethanol to possess various beneficial effects. Our knowledge of the use of wine components in managing human intestinal inflammatory diseases is still quite limited, and further clinical studies may afford more solid evidence of their beneficial effects. PMID:25009781

  10. 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...

  11. Another Look at the Wine Butler

    Science.gov (United States)

    DeWeerd, Alan J.

    2007-01-01

    In a recent article, Iain MacInnes analyzed the static equilibrium of a system consisting of a wine bottle and a wine butler. After discussing that composite system, students can be asked to consider only the bottle (and its contents) as the system. An interesting challenge for them is to describe the forces on the bottle in static equilibrium.

  12. Characterization of Phenolic Compounds in Wine Lees

    Directory of Open Access Journals (Sweden)

    Ye Zhijing

    2018-03-01

    Full Text Available The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC, total tannin content (TTC, mean degree of polymerization (mDP, and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant (p < 0.05 impact on total phenol and tannin content of the samples. White wine lees had high mDP content compared with red ones. Catechin (50–62% and epicatechin contents were the predominant terminal units of polymeric proanthocyanidin extracted from examined samples. Epigallocatechin was the predominant extension unit of white wine lees, whereas epicatechin was the predominant compound in red wine marc. The ORAC (oxygen radical absorbance capacity assay was strongly correlated with the DPPH (α, α-diphenyl-β-picrylhydrazyl assay, and the results showed the strong antioxidant activities associated with red wine lees (PN > 35 mg Trolox/g FDM (PN: Pinot noir lees; FDM: Freeze-dried Material. This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications.

  13. Wasted wines | Koldenhof | Research in Hospitality Management

    African Journals Online (AJOL)

    This paper reports on a management project, a fourth-year research project at Stenden Hotel Management School, dedicated to reducing wine waste at Landgoedhotel de Wilmersberg in De Lutte (the Netherlands). To do this, the beverage cost percentages were explored for wines that can be ordered per glass, and what ...

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

    African Journals Online (AJOL)

    These findings confirmed international research results that demonstrate that some aspects of wine tourism are perceived to be advantageous to the winery, such as the ability to create brand awareness and opportunities to spend time with consumers, which were deemed the principal advantages of wine tourism. Certain ...

  15. BPA riparian fencing and alternative water development projects completed within Asotin Creek Watershed ; 2000 and 2001 Asotin Creek fencing final report of accomplishments

    International Nuclear Information System (INIS)

    Johnson, B.J.Bradley J.

    2002-01-01

    The Asotin County Conservation District (ACCD) is the primary entity coordinating habitat projects on both private and public lands within the Asotin Creek watershed. The watershed covers approximately 325 square miles in the Blue Mountains of southeastern Washington in Water Resource Inventory Area (WRIA) 35. According to Washington Department of Fish and Wildlife's (WDFW) Priority WRIA's by ''At-Risk Stock Significance Map'', it is the highest priority WRIA in southeastern Washington. Summer steelhead, bull trout, and Snake River spring chinook salmon which are listed under the Endangered Species Act (ESA), are present in the watershed. WDFW manages it as a Wild Steelhead Reserve; no hatchery fish have been released here since 1997. The ACCD has been working with landowners, Bonneville Power Administration (BPA), Washington State Conservation Commission (WCC), Natural Resource Conservation Service (NRCS), Washington Department of Fish and Wildlife (WDFW), U.S. Forest Service, Pomeroy Ranger District (USFS), Nez Perce Tribe, Washington Department of Ecology (DOE), National Marine Fisheries Service (NMFS), and U.S. Fish and Wildlife Service (USFWS) to address habitat projects in Asotin County. Local students, volunteers and Salmon Corps members from the Nez Perce Tribe have been instrumental in the success of the Model Watershed Program on Asotin Creek. ACCD began coordinating habitat projects in 1995 with the help of BPA funding. Approximately two hundred and seventy-six projects have been implemented as of 1999. The Washington State Legislature was successful in securing funding for endangered salmon and steelhead recovery throughout the State in 1998. While these issues were new to most of the State, the ACCD has been securing and administering funding for endangered salmonids since 1994. The ''Asotin Creek Riparian Planting 2000-053-00 and Asotin Creek Riparian Fencing 2000-054-00'' teamed BPA and the Governor's Salmon Recovery Funding to plant approximately 84

  16. Determination of Phenolic Compounds in Wines

    Directory of Open Access Journals (Sweden)

    Charalampos Proestos

    2012-04-01

    Full Text Available Normal 0 false false false MicrosoftInternetExplorer4 Wine contains natural antioxidants such as phenolic compounds also known as bioactive compounds. Samples of commercially available Greek wines were analyzed in order to determine this phenolic content. For the analysis, Reversed Phase-High Performance Liquid Chromatography (RP-HPLC coupled with a multiwavelength Ultraviolet/visible (UV/vis detector was used. The most abundant phenolic substances detected were (+-catechin (13.5-72.4 mg L-1 , gallic acid (0.40-99.47 mg L-1 and caffeic acid (0.87-33.48 mg L-1. The principal component analysis (PCA technique was used to study differentiation among wines according to their production area. Red wines contained more phenolic substances than white ones. Differences of the phenolic composition in wines of the same cultivar were investigated too.

  17. Wine Polyphenols: Potential Agents in Neuroprotection

    Directory of Open Access Journals (Sweden)

    Abdelkader Basli

    2012-01-01

    Full Text Available 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.

  18. 77 FR 10960 - Drawbridge Operation Regulation; Snake Creek, Islamorada, FL

    Science.gov (United States)

    2012-02-24

    ... Operation Regulation; Snake Creek, Islamorada, FL AGENCY: Coast Guard, DHS. ACTION: Notice of temporary... deviation from the regulation governing the operation of Snake Creek Bridge, mile 0.5, across Snake Creek... schedule of Snake Creek Bridge in Islamorada, Florida. This deviation will result in the bridge opening...

  19. 27 CFR 24.101 - Bonded wine premises.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine premises. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Premises and Operations § 24.101 Bonded wine premises. (a) General. A person desiring to conduct operations involving untaxpaid wine, including...

  20. 27 CFR 24.308 - Bottled or packed wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottled or packed wine... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.308 Bottled or packed wine record. A proprietor who bottles, packs, or receives bottled or packed beverage wine in bond shall...

  1. 27 CFR 24.303 - Formula wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Formula wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.303 Formula wine record. A proprietor who produces beverage formula wine shall maintain records showing by transaction date the details of production...

  2. 27 CFR 24.141 - Bonded wine warehouse.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine warehouse. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Permanent Discontinuance of Operations § 24.141 Bonded wine warehouse. Where all operations at a bonded wine warehouse are to be permanently...

  3. 27 CFR 24.86 - Essences produced on wine premises.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Essences produced on wine... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Essences § 24.86 Essences produced on wine premises. Wine, taxpaid spirits, or spirits withdrawn tax-free may be...

  4. Evaluation Of Soursop Wine Produced With Baker's Yeast ...

    African Journals Online (AJOL)

    Evaluation Of Soursop Wine Produced With Baker's Yeast ( Saccharomyces cerevisae ) ... Journal of Agriculture and Food Sciences ... Soursop pulp was fermented for wine production using baker's yeast (S. cerevisiae) and the wine produced was evaluated using some wine quality parameters (pH, Titrable acidity (TA), ...

  5. Generation Y's attitude towards organic wine | Hoekstra | Research ...

    African Journals Online (AJOL)

    This research paper focuses on the motives behind Generation Y's wine choices. Data collection was done by reviewing relevant literature, interviewing wine experts and organising blind and open wine tastings accompanied by questionnaires and focus group discussions. Results confirm that a high level of wine ...

  6. 27 CFR 24.293 - Wine for Government use.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine for Government use... § 24.293 Wine for Government use. (a) General. Wine may be removed from bonded wine premises, free of tax, for use of the Government of the United States, or any agency thereof, upon receipt of a proper...

  7. 27 CFR 24.135 - Wine premises alternation.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine premises alternation..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Alternation § 24.135 Wine premises alternation. (a) General. The proprietor of a bonded winery or bonded wine cellar may alternate all or a...

  8. 27 CFR 24.241 - Decolorizing juice or wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Decolorizing juice or wine. 24.241 Section 24.241 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.241 Decolorizing juice or wine. (a) Conditions and...

  9. 27 CFR 24.294 - Destruction of wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Destruction of wine. 24.294 Section 24.294 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 § 24.294 Destruction of wine. (a) General....

  10. 27 CFR 24.255 - Bottling or packing wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottling or packing wine. 24.255 Section 24.255 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 § 24.255 Bottling or...

  11. Can German wine cooperatives compete on quality?

    Directory of Open Access Journals (Sweden)

    Schamel Guenter H.

    2015-01-01

    Full Text Available The paper analyzes how German cooperative wineries compete with private (i.e. non-cooperative wineries regarding reputation, quality categorization and varietal selection. Among the reasons why German cooperatives lag behind in terms of reputation for quality wine are organization principles of cooperatives and the difficulty to manage growers supplying grapes of different qualities. Cooperatives turn their supply of grapes into wine often classified as quality wine without much distinction. Conversely, privately owned wineries growing their own grapes may have more control over quality along their production chain and are able to produce more distinctive wines. In turn, they gain more reputation with final consumers with respect to quality. We analyze data for private and cooperative wineries from Germany. Our objective is to identify key differences in terms of reputation for quality wine production. Specifically, we look at interaction effects based on organizational form (cooperative vs. private and the German wine quality categorization (i.e. basic quality wine vs. Kabinett, Spätlese, or Auslese as well as varietal effects. We employ a hedonic pricing model to test the hypothesis that wines produced by private producers receive a reputation premium relative to cooperatives. Moreover, we hypothesize that private wineries receive a price premium relative to coopera- tives for other than basic quality wines and distinct varieties such as Riesling and Pinot Noir. The empirical analysis confirms both hypotheses. The estimated coefficients indicate that cooperatives are unable to gain quality premium for most quality cat- egories and gain price premiums only for non-distinct varieties such as Lemberger and Dornfelder. We can argue that German cooperatives are stuck in the low quality corner of the quality and variety spectrum and are currently not able to compete with private wineries in terms of quality. This result supports the observation

  12. Metals in wine--impact on wine quality and health outcomes.

    Science.gov (United States)

    Tariba, Blanka

    2011-12-01

    Metals in wine can originate from both natural and anthropogenic sources, and its concentration can be a significant parameter affecting consumption and conservation of wine. Since metallic ions have important role in oxide-reductive reactions resulting in wine browning, turbidity, cloudiness, and astringency, wine quality depends greatly on its metal composition. Moreover, metals in wine may affect human health. Consumption of wine may contribute to the daily dietary intake of essential metals (i.e., copper, iron, and zinc) but can also have potentially toxic effects if metal concentrations are not kept under allowable limits. Therefore, a strict analytical control of metal concentration is required during the whole process of wine production. This article presents a critical review of the existing literature regarding the measured metal concentration in wine, methods applied for their determination, and possible sources, as well as their impact on wine quality and human health. The main focus is set on aluminum, arsenic, cadmium, chromium, copper, iron, manganese, nickel, lead, and zinc, as these elements most often affect wine quality and human health.

  13. WINE ROAD - AN INSTRUMENT FOR THE VALORISATION OF WINE TOURISM POTENTIAL CASE STUDY: ALBA COUNTY VINEYARDS

    Directory of Open Access Journals (Sweden)

    UNGUREANU Mihaela

    2015-12-01

    Full Text Available The main aim of this study is to highlight the wine-growing and wine-making potential of Alba County and the way it can be valorised. Alba county has a rich winegrowing and wine-making heritage, a fact which is due to the long-standing tradition of winegrowing on these area, as well as to the characteristics of the natural factors (relief, geology, climate, soil, favourable for obtaining high-quality wines, the reputation of which has been acquired at national and international competitions. In order to render useful the wine tourism resources, the development of a specific infrastructure is needed, as well as the creation of complex tourist products, able to satisfy a wide range of tourist motivations. An efficient instrument to make productive the wine potential of a region is the „Wine Road" – a tourist trail which includes the tourist attractions of a delimited area, usually with a controlled designation of origin, and also a diverse range of tourist services (transportation, accommodation, catering leisure etc.. In Alba County, the „Wine Road" can be considered as a tourist attraction in itself, but also a means of harnessing the rich cultural-historical and natural heritage and, implicitly, the wine-growing and wine-making heritage.

  14. Panther Creek, Idaho, Habitat Rehabilitation, Final Report.

    Energy Technology Data Exchange (ETDEWEB)

    Reiser, Dudley W.

    1986-01-01

    The purpose of the project was to achieve full chinook salmon and steelhead trout production in the Panther Creek, Idaho, basin. Plans were developed to eliminate the sources of toxic effluent entering Panther Creek. Operation of a cobalt-copper mine since the 1930's has resulted in acid, metal-bearing drainage entering the watershed from underground workings and tailings piles. The report discusses plans for eliminating and/or treating the effluent to rehabilitate the water quality of Panther Creek and allow the reestablishment of salmon and trout spawning runs. (ACR)

  15. Developing Wine Tourism: An Exploratory Study of Wineries in Newfoundland

    Directory of Open Access Journals (Sweden)

    Roselyne N. OKECH

    2016-06-01

    Full Text Available This study identifies the wine tourism product and the experience as well as factors that contribute to wine preferences and consumption. This is a case study of wine tourists’ visiting the Auk Island winery, Twillingate and Rodrigues winery, Markland both in Newfoundland Province. The research results reveal that most of the visitors came to the wineries because they were on vacation, wine tasting and wine purchasing. The study further revealed that quality of wines, wine taste tour and value for money influenced their decision to purchase the wines. Overall, there were significant relationships found in demographic characteristics and wine references and these findings, have an implication for wine tourism promotion in the Province in future.

  16. 78 FR 5798 - Grouse Creek Wind Park, LLC, Grouse Creek Wind Park II, LLC; Notice of Petition for Enforcement

    Science.gov (United States)

    2013-01-28

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF ENERGY Federal Energy Regulatory Commission Grouse Creek Wind Park, LLC, Grouse Creek Wind Park II, LLC; Notice of... Utility Regulatory Policies Act of 1978 (PURPA), Grouse Creek Wind Park, LLC and Grouse Creek Wind Park II...

  17. CREEK Project's Internal Creek Habitat Survey for Eight Creeks in the North Inlet Estuary, South Carolina: January 1998.

    Data.gov (United States)

    Baruch Institute for Marine and Coastal Sciences, Univ of South Carolina — A group of eight intertidal creeks with high densities of oysters, Crassostrea virginica, in North Inlet Estuary, South Carolina, USA were studied using a replicated...

  18. Learning Spring application development

    CERN Document Server

    Soni, Ravi Kant

    2015-01-01

    This book is intended for those who are interested in learning the core features of the Spring Framework. Prior knowledge of Java programming and web development concepts with basic XML knowledge is expected.

  19. Cyanobacteria in ambient springs

    Czech Academy of Sciences Publication Activity Database

    Cantonati, M.; Komárek, Jiří; Montejano, G.

    2015-01-01

    Roč. 24, č. 4 (2015), s. 865-888 ISSN 0960-3115 Institutional support: RVO:67985939 Keywords : Springs * Cyanoprokaryotes * Radiation * Nitrogen Subject RIV: EF - Botanics Impact factor: 2.258, year: 2015

  20. Spring Bottom Trawl Survey

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The standardized NEFSC Spring Bottom Trawl Survey was initiated in 1968 and covered an area from Cape Hatteras, NC, to Nova Scotia, Canada, at depths >27m....

  1. 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

  2. 78 FR 34565 - Modification of Mandatory Label Information for Wine

    Science.gov (United States)

    2013-06-10

    ...The Alcohol and Tobacco Tax and Trade Bureau (TTB) is amending its regulations regarding the mandatory labeling requirements for wine. The regulatory change permits alcohol content to appear on other labels affixed to the container rather than requiring it to appear on the brand label. This regulatory change provides greater flexibility in wine labeling, and will conform the TTB wine labeling regulations to the agreement reached by members of the World Wine Trade Group regarding the presentation of certain information on wine labels.

  3. Grande Ronde Endemic Spring Chinook Salmon Supplementation Program: Facility Operation and Maintenance and Monitoring and Evaluation, 2000 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Boe, Stephen J.; Lofy, Peter T. (Confederated Tribes of the Umatilla Indian Reservation, Pendleton, OR)

    2003-03-01

    This is the third annual report of a multi-year project to operate adult collection and juvenile acclimation facilities on Catherine Creek and the upper Grande Ronde River for Snake River spring chinook salmon. These two streams have historically supported populations that provided significant tribal and non-tribal fisheries. Supplementation using conventional and captive broodstock techniques is being used to restore fisheries in these streams. Statement of Work Objectives for 2000: (1) Participate in implementation of the comprehensive multiyear operations plan for the Grande Ronde Endemic Spring Chinook Supplementation Program (GRESCP). (2) Plan for recovery of endemic summer steelhead populations in Catherine Creek and the upper Grande Ronde River. (3) Ensure proper construction and trial operation of semi-permanent adult and juvenile facilities for use in 2000. (4) Collect summer steelhead. (5) Collect adult endemic spring chinook salmon broodstock. (6) Acclimate juvenile spring chinook salmon prior to release into the upper Grande Ronde River and Catherine Creek. (7) Document accomplishments and needs to permitters, comanagers, and funding agency. (8) Communicate project results to the scientific community. (9) Plan detailed GRESCP Monitoring and Evaluation for future years. (10) Monitor adult population abundance and characteristics of Grande Ronde River spring chinook salmon populations and incidentally-caught summer steelhead and bull trout. (11) Monitor condition, movement, and mortality of spring chinook salmon acclimated at remote facilities. (12) Monitor water quality at facilities. (13) Participate in Monitoring & Evaluation of the captive brood component of the Program to document contribution to the Program.

  4. 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.

  5. Tritium at the Steel Creek Landing

    International Nuclear Information System (INIS)

    Arnett, M.; Heffner, J.D.; Fledderman, P.D.; Littrell, J.W.; Hayes, D.W.; Dodgen, M.S.

    1998-01-01

    In December 1997 and January 1998, the South Carolina Department of Health and Environmental Control (SCDHEC) collected routine weekly grab samples from the Savannah River near the Steel Creek Boat Landing

  6. Proctor Creek Boone Boulevard Fact Sheet

    Science.gov (United States)

    This fact sheet provides an overview of the Proctor Creek watershed and community, green infrastructure, the Boone Boulevard Green Street Project Conceptual Design, and the added value and application of Health Impact Assessment (HIA) to the project.

  7. Featured Partner: Saddle Creek Logistics Services

    Science.gov (United States)

    This EPA fact sheet spotlights Saddle Creek Logistics as a SmartWay partner committed to sustainability in reducing greenhouse gas emissions and air pollution caused by freight transportation, partly by growing its compressed natural gas (CNG) vehicles for

  8. Adsorption of Wine Constituents on Functionalized Surfaces.

    Science.gov (United States)

    Mierczynska-Vasilev, Agnieszka; Smith, Paul A

    2016-10-18

    The adsorption of macromolecules on solid surfaces is of great importance in the field of nanotechnology, biomaterials, biotechnological, and food processes. In the field of oenology adsorption of wine macromolecules such as polyphenols, polysaccharides, and proteins is much less desirable on membrane materials because of fouling and reduced filtering performance. On the other hand, adsorption of these molecules on processing aids is very beneficial for achieving wine clarity and stability. In this article, the effect of surface chemical functionalities on the adsorption of white, rosé, and red wine constituents was evaluated. Allylamine, acrylic acid, and ethanol were selected as precursors for plasma polymerization in order to generate coatings rich in amine, carboxyl, and hydroxyl chemical groups, respectively. The surface chemical functionalities were characterized by X-ray photoelectron spectroscopy (XPS) and the ability of different surface chemical functionalities to adsorb wine constituents were characterized by quartz crystal microbalance with dissipation (QCM-D) and atomic force microscopy (AFM). The results demonstrated that the amine and carboxyl modified surfaces encourage adsorption of constituents from white wine. The hydroxyl modified surfaces have the ability to preferentially adsorb rosé wine constituents, whereas red wine adsorbed to the highest extent on acrylic acid surface.

  9. Wine oxidation and the role of cork.

    Science.gov (United States)

    Karbowiak, Thomas; Gougeon, Régis D; Alinc, Jean-Baptiste; Brachais, Laurent; Debeaufort, Frédéric; Voilley, Andrée; Chassagne, David

    2010-01-01

    The present review aims to show the state of the art of oxidation mechanisms occurring especially in white wines by taking into account knowledge from different fields in relation to the subject. It is therefore divided into three main parts. First, the mechanisms of oxidation relevant to white wine are discussed in the light of recent scientific literature. Next, the phenomenon of oxygen solubility in wine during the winemaking process, and in particular during bottling is stated theoretically as well as practically. Finally, the aspect of wine conservation after bottling is examined with respect to mass transfers which may occur through the closure, with a special emphasis on cork. Currently, specific physico-chemical properties still make cork closures the most important closure type used for the wine market, and especially for high quality wines. This final section will also include a review of studies performed on this subject, which have been analyzed in detail from a theoretical mass transfer point of view, in order to assess the extent to which the proposed scientific tools and the observed tendencies are relevant to progress in the understanding of the impact of this parameter on the behavior of a wine.

  10. Adsorption of Wine Constituents on Functionalized Surfaces

    Directory of Open Access Journals (Sweden)

    Agnieszka Mierczynska-Vasilev

    2016-10-01

    Full Text Available The adsorption of macromolecules on solid surfaces is of great importance in the field of nanotechnology, biomaterials, biotechnological, and food processes. In the field of oenology adsorption of wine macromolecules such as polyphenols, polysaccharides, and proteins is much less desirable on membrane materials because of fouling and reduced filtering performance. On the other hand, adsorption of these molecules on processing aids is very beneficial for achieving wine clarity and stability. In this article, the effect of surface chemical functionalities on the adsorption of white, rosé, and red wine constituents was evaluated. Allylamine, acrylic acid, and ethanol were selected as precursors for plasma polymerization in order to generate coatings rich in amine, carboxyl, and hydroxyl chemical groups, respectively. The surface chemical functionalities were characterized by X-ray photoelectron spectroscopy (XPS and the ability of different surface chemical functionalities to adsorb wine constituents were characterized by quartz crystal microbalance with dissipation (QCM-D and atomic force microscopy (AFM. The results demonstrated that the amine and carboxyl modified surfaces encourage adsorption of constituents from white wine. The hydroxyl modified surfaces have the ability to preferentially adsorb rosé wine constituents, whereas red wine adsorbed to the highest extent on acrylic acid surface.

  11. La comunicazione dei wine bloggers: autoctono vs globale / The communication of wine bloggers: native vs global

    Directory of Open Access Journals (Sweden)

    Federica Cavallo

    2016-06-01

    The work steps provided by methodology are: 1 identifi cation of the top 100 international wine blogs; 2 text mining on the blog articles in the homepage of each wine blog, in order to identify the most widely-mentioned “global” wine; 3 selection of the articles related to the two types of wines in exam, in order to deepen investigate them through the text mining analysis; 4 evaluation of the gap in the web communication of wine bloggers, through a model designed and tested in earlier work for such purpose. The analysis enables the search for information, which aims to identify similarities/differences or peculiarities in the web communication of the two different wines.

  12. THE DIFFERENCE IN COLOR AND SENSORY OF ORGANIC QUALITY WINE AND WINE FROM CONVENTIONAL CULTIVATION

    Directory of Open Access Journals (Sweden)

    Viera Šottníková

    2014-02-01

    Full Text Available This work deals with the colour and sensory evaluation of wines and organic wines from conventional cultivation. 6 organic wines and 6 wines from conventional cultivation were evaluated. The methodology describes colour measurements using spectrophotometry and sensory 20-point-scale system of scoring. The colour evaluation of different varieties did not clearly demonstrate impact of growing on lightness or hue and saturation of wine. Conclusive differences in colour (P <0.05 were established, especially for Pinot Blanc and Malverina from white varieties and Medina from red grapes. The greatest colour stability was demonstrated by Moravian Muscat. Sensory evaluation did not show any noticeable differences between the wines of conventional and organic production, there were, however, differences among varieties.

  13. Putting words on wine: OENOLEX Burgundy, new directions in wine lexicography

    DEFF Research Database (Denmark)

    Leroyer, Patrick

    2013-01-01

    , it encompasses the study and compiling of single-field dictionaries of the language and/or knowledge of wine. However, this is but a fraction of the lexicographic picture. The lexicography of wine also includes a broad range of lexicographically structured information tools on paper and online, such as wine......OENOLEX Burgundy: New Directions in Specialised Lexicography The (meta)lexicography of wine encompasses the study and compiling of entries on the language of wine in general language dictionaries, or on the knowledge of wine in specialised dictionaries and encyclopedias. Also, although more rarely...... guides, oenological websites and smart phone applications, whose functions are not limited to the satisfaction of information needs in communicative or cognitive situations. This paper presents the design of a new online lexicographic information tool, OENOLEX Burgundy. Initiated in autumn 2012, OENOLEX...

  14. Kebijakan Labeling terhadap Impor Wine di Pasar Uni Eropa Tahun 2010-2012 (Studi Kasus: Wine Australia)

    OpenAIRE

    ", Afrizal; Ulfa, Putri Nabillah

    2016-01-01

    This research describes about how the impact of wine labeling policy reform by the European Union to Australian wine imports in the EU market in 2010 until 2012. This is done by European Union because Australian wine import in 2004, 2005 and 2006 increase in EU Market. Besides that, European Union wants to protect their wine by the reformation. In this research writer finds out that wine labeling policy reforms by European Union has influence to protect their domestic products from the Austra...

  15. 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.

  16. Activation of wine bentonite with gamma rays

    International Nuclear Information System (INIS)

    Goranov, N.; Antonov, M.

    1997-01-01

    The action of gamma rays on wine bentonite as well as influence of its adsorption and technologic qualities on the composition and stability of wines against protein darkening and precipitation has been studied. The experiments were carried out with wine bentonite produced in the firm Bentonite and irradiated with doses of 0.4, 0.6, 0.8 and 1.0 MR. White and red wines have been treated with irradiated bentonite under laboratory conditions at 1.0 g/dm 3 . All samples are treated at the same conditions. The flocculation rate of the sediment was determined visually. Samples have been taken 24 h later from the cleared wine layers. The following parameters have been determined: clarification, filtration rate, phenolic compounds, calcium, colour intensity, total extracted substances, etc. The volume of the sediment has been determined also. The control samples have been taken from the same unirradiated wines. The results showed better and faster clarification in on the third, the 20th and the 24th hours with using of gamma-irradiated at doses 0.8 and 1.0 MR. The sediment was the most compact and its volume - the smallest compared to the samples treated with bentonite irradiated with doses of 0.6 and 0.4 MR. This ensures a faster clarification and better filtration of treated wines. The bentonite activated with doses of 0.8 and 1.0 MR adsorbs the phenolic compounds and the complex protein-phenolic molecules better. In the same time it adsorbs less extracted substances compared to untreated bentonite and so preserves all organoleptic properties of wine. The irradiated bentonite adsorbs less the monomers of anthocyan compounds which ensures brighter natural colour of wine. The gamma-rays activation consolidates calcium in the crystal lattice of bentonite particles and in this way eliminates the formation of crystal precipitates

  17. Wolf Creek Generating Station containment model

    International Nuclear Information System (INIS)

    Nguyen, D.H.; Neises, G.J.; Howard, M.L.

    1995-01-01

    This paper presents a CONTEMPT-LT/28 containment model that has been developed by Wolf Creek Nuclear Operating Corporation (WCNOC) to predict containment pressure and temperature behavior during the postulated events at Wolf Creek Generating Station (WCGS). The model has been validated using data provided in the WCGS Updated Safety Analysis Report (USAR). CONTEMPT-LT/28 model has been used extensively at WCGS to support plant operations, and recently, to support its 4.5% thermal power uprate project

  18. Hydrogeochemical and stream sediment special reconnaissance report for the Deep Creek Mountains, Nevada and Utah

    Energy Technology Data Exchange (ETDEWEB)

    Qualheim, B.

    1979-04-01

    This report represents the results of the reconnaissance sampling of the Deep Creek Mountains of western Utah. The Deep Creek range is located in the northwest corner of the Delta NTMS 1:250,000 and the southwestern corner of the Tooele NTMS 1:250,000 sheets and covers an area of 1750 km/sup 2/. Samples collected in this study include dry and wet stream sediments and water from available streams, wells, and springs. The samples were analyzed for uranium, as well as 15 to 20 trace elements, using neutron activation techniques. In addition, field and laboratory measurements were made on the water samples. Analytical data and field measurements are presented in tabular hard copy and fiche format. Water-sample site locations, water-sample uranium concentrations, sediment-sample site locations, and sediment-sample uranium concentrations are shown on separate overlays.

  19. Sensorial evaluation genuineness of wine

    Directory of Open Access Journals (Sweden)

    Ivo Tomášek

    2008-01-01

    Full Text Available The qualitative indicators of wine are also sensoric properties besides analytic properties. The specimens were evaluated immediately after their stabilization. Of course, by the time the sensoric properties are changing and can influence later evaluation, even customers in their desicion for repeating purchase. Specialists evaluated specimen of white wines such as: rhine Riesling, Sauvignon blanc and gruner Veltliner from three locations of Znojmo winery region. All specimen weren´t fermented to dry and they weren´t procesed the same technology, in spite of this, the speciments were evaluated objectively as possilble. The common parameters of vineyards were: exhibition, evaluation above sea-level and average annual temperatrature. The climatic factors had minimum differences in both monitoring vintages of growing season. A different parametr had soils, their geological origin, type of soil, structure and po­wer of topsoil. The acquired results were evaluated and graphically displayed.Gruner Veltliner – specimen No. 1 – this variety was covered in smell and taste by used technology. An outstanding location was a vineyard Weinperky with paleozoic sediments of neogene and higher pH and deeper arable level provides this location incommutable feature in contrast to from other recognizing vineyards of future wine. More likely geological-soil features have even specimens No. 3 and 4, which showed balance characteristic features in recognizing vintage. The specimens No. 2 and 1 had quantity untypical variety shades and they showed balance large differences both in evaluating committees and in recognizing vintages.Sauvignon blanc – the most suitable location was a vineyard Knížecí vrch – a specimen No. 6, which lies on lighter limy soils of Dyje massif together with higher pH created nice feature of variety. A spe­cimen No. 8 had more likely characteristics of location than a specimen No. 6. That express in evaluation. A specimen No. 7

  20. Preliminary evaluation of effects of best management practices in the Black Earth Creek, Wisconsin, priority watershed

    Science.gov (United States)

    Walker, J.F.; Graczyk, D.J.; Olem, H.

    1993-01-01

    quality in the two watersheds. Future research will address techniques for including snowmelt runoff and early spring storms.Nonpoint-source contamination accounts for a substantial part of the water quality problems in many watersheds. The Wisconsin Nonpoint Source Water Pollution Abatement Program provides matching money for voluntary implementation of various best management practices (BMPs). The effectiveness of BMP s on a drainage-basin scale has not been adequately assessed in Wisconsin by use of data collected before and after BMP implementation. The U.S. Geological Survey, in cooperation with the Wisconsin Department of Natural Resources, monitored water quality in the Black Earth Creek watershed in southern Wisconsin from October 1984 through September 1986 (pre-BMP conditions). BMP implementation began during the summer of 1989 and is planned to continue through 1993. Data collection resumed in fall 1989 and is intended to provide information during the transitional period of BMP implementation (1990-93) and 2 years of post-BMP conditions (1994-95). Preliminary results presented for two subbasins in the Black Earth Creek watershed (Brewery and Garfoot Creeks) are based on data collected during pre-BMP conditions and the first 3 years of the transitional period. The analysis includes the use of regressions to control for natural variability in the data and, hence, enhance the ability to detect changes. Data collected to date (1992) indicate statistically significant differences in storm mass transport of suspended sediment and ammonia nitrogen at Brewery Creek. The central tendency of the regression residuals has decreased with the implementation of BMPs; hence, the improvement in water quality in the Brewery Creek watershed is likely a result of BMP implementation. Differences in storm mass transport at Garfoot Creek were not detected, primarily because of an insufficient number of storms in the transitional period. As practice implementation continues, the

  1. 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.

  2. Wine Flavonoids in Health and Disease Prevention

    Directory of Open Access Journals (Sweden)

    Iva Fernandes

    2017-02-01

    Full Text Available Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue. Nevertheless, there are several reports on the health protective properties of wine phenolics for several diseases such as cardiovascular diseases, some cancers, obesity, neurodegenerative diseases, diabetes, allergies and osteoporosis. The different interactions that wine flavonoids may have with key biological targets are crucial for some of these health-promoting effects. The interaction between some wine flavonoids and some specific enzymes are one example. The way wine flavonoids may be absorbed and metabolized could interfere with their bioavailability and therefore in their health-promoting effect. Hence, some reports have focused on flavonoids absorption, metabolism, microbiota effect and overall on flavonoids bioavailability. This review summarizes some of these major issues which are directly related to the potential health-promoting effects of wine flavonoids. Reports related to flavonoids and health highlight some relevant scientific information. However, there is still a gap between the knowledge of wine flavonoids

  3. Polyphenols produced during red wine ageing.

    Science.gov (United States)

    Brouillard, R; George, F; Fougerousse, A

    1997-01-01

    Over the past few years, it has been accepted that a moderate red wine consumption is a factor beneficial to human health. Indeed, people of France and Italy, the two major wine-producing European countries, eat a lot of fatty foods but suffer less from fatal heart strokes than people in North-America or in the northern regions of Europe, where wine is not consumed on a regular basis. For a time, ethanol was thought to be the "good" chemical species hiding behind what is known as the "French paradox". Researchers now have turned their investigations towards a family of natural substances called "polyphenols", which are only found in plants and are abundant in grapes. It is well known that these molecules behave as radical scavengers and antioxidants, and it has been demonstrated that they can protect cholesterol in the LDL species from oxidation, a process thought to be at the origin of many fatal heart attacks. However, taken one by one, it remains difficult to demonstrate which are the best polyphenols as far as their antioxidant activities are concerned. The main obstacle in that kind of research is not the design of the chemical and biological tests themselves, but surprisingly enough, the limited access to chemically pure and structurally elucidated polyphenolic compounds. In this article, particular attention will be paid to polyphenols of red wine made from Vitis vinifera cultivars. With respect to the "French paradox", we address the following question: are wine polyphenolic compounds identical to those found in grapes (skin, pulp and seed), or are there biochemical modifications specifically taking place on the native flavonoids when a wine ages? Indeed, structural changes occur during wine conservation, and one of the most studied of those changes concerns red wine colour evolution, called "wine ageing". As a wine ages, it has been demonstrated that the initially present grape pigments slowly turn into new more stable red pigments. That phenomenon goes on

  4. Clarification of wine off-odours

    OpenAIRE

    Lopez Pinar, Angela

    2017-01-01

    Aroma is one of the main quality parameters of wine and off-odour taints can be highly detrimental to it, since they may overpower and obscure its natural bouquet, thereby diminishing consumer enjoyment of this highly valued product. As such, avoiding generation of off-odours is an issue of great relevance for winemakers worldwide. In order to deepen the knowledge about wine off-odours, four wines were investigated by gas chromatography-olfactometry (GC-O) with regard to the presence of ea...

  5. A healthy indulgence? Wine consumers and the health benefits of wine

    Directory of Open Access Journals (Sweden)

    Lindsey M. Higgins

    2015-06-01

    Full Text Available Heart disease is the leading cause of death in the US. Moderate red wine consumption has been linked to a reduction in the risk of death by heart disease and heart attack by 30–50%. With about 600,000 people dying from heart disease in the US each year, red wine has become increasingly popular among health conscious consumers. Wine is often touted for its potential health benefits, but to what extent is “health” a factor when consumers make their consumption decisions for alcoholic beverages? This study aims to further understand how consumers make their beverage choices and to understand the role wine health benefit knowledge plays in the willingness of consumers to purchase wine. The results suggest that consumers value the relationship between food/beverage intake and their health status. Consumers with few health issues were the ones more likely to indicate that they consume wine for health reasons, suggesting a potential market among consumers with known health issues. In addition, consumers who attributed the most health benefits to wine were the ones most likely to drink more wine and pay more for wine if it were health enhanced.

  6. 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.

  7. Characterization of water quality and biological communities, Fish Creek, Teton County, Wyoming, 2007-2011

    Science.gov (United States)

    Eddy-Miller, Cheryl A.; Peterson, David A.; Wheeler, Jerrod D.; Edmiston, C. Scott; Taylor, Michelle L.; Leemon, Daniel J.

    2013-01-01

    Wyoming. Especially in the winter, the proportionately large, continuous gain of groundwater into Fish Creek in the perennial section keeps most of the creek free of ice. Because sunlight can still reach the streambed in Fish Creek and the water is still flowing, aquatic plants continue to photosynthesize in the winter, albeit at a lower level of productivity. Additionally, the cobble and large gravel substrate in Fish Creek provides excellent attachment points for aquatic plants, and when combined with Fish Creek’s channel stability allows rapid growth of aquatic plants once conditions allow during the spring. The aquatic plant community of Fish Creek was different than most streams in Wyoming in that it contains many different macrophytes—including macroalgae such as long streamers of Cladophora, aquatic vascular plants, and moss; most other streams in the state contain predominantly algae. From the banks of Fish Creek, the bottom of the stream sometimes appeared to be a solid green carpet. A shift was observed from higher amounts of microalgae in April/May to higher amounts macrophytes in August and October, and differences in the relative abundance of microalgae and macrophytes were statistically significant between seasons. Differences in dissolved-nitrate concentrations and in the nitrogen-to-phosphorus ratio were significantly different between seasons, as concentrations of dissolved nitrate decreased from April/May to August and October. It is likely that dissolved-nitrate concentrations in Fish Creek were lower in August and October because macrophytes were quickly utilizing the nutrient, and a negative correlation between macro-phytes and nitrate was found. Macroinvertebrates also were sampled because of their role as indicators of water quality and their documented responses to perturbation such as degradation of water quality and habitat. Statistically significant seasonal differences were noted in the macroinvertebrate community. Taxa richness and

  8. Italian consumers׳ preferences regarding dealcoholized wine, information and price

    Directory of Open Access Journals (Sweden)

    Antonio Stasi

    2014-06-01

    Full Text Available Italian consumers׳ preferences regarding dealcoholized wines are measured in terms of alcoholic content and the dealcoholization intensity information on the label. The analysis assumes dealcoholized wine is an imperfect substitute for traditional wines. Dealcoholization level, price, and other wine attributes are simultaneously evaluated by drawing on choice-modeling techniques. The results suggest that alcohol content of wine positively influences consumers׳ preferences and that dealcoholization generates aversion. Consumers tend to buy dealcoholized wine only for a discount proportional to the reduction in alcohol content. The target group for dealcoholized wine is younger, infrequent consumers, label readers, and people with alcohol dependency problems. Policy implications concern the fact that dealcoholized wine should not be labeled or marketed as a wine and that actions aimed at increasing consumer confidence toward this new product should be implemented.

  9. QUANTITATIVE RESEARCH ON CONSUMER BEHAVIOR BY OPTICAL RED WINE MARKETING

    Directory of Open Access Journals (Sweden)

    Roxana STOIAN

    2014-10-01

    Full Text Available Study exhaustive wine area is a frequently researched topic since the beginning of 2000 when it comes to legislative bases for wine and wine products. Among the considerations that led to its choice of study include: Romania considerable resources in terms of agricultural area, and especially the wine (mention here the existence of eight wine regions, vineyards and a hundred thirty seven support and attention given to the legislative branch of Romanian wine (by law 244/2002-Legea vineyard and wine, and the European and not least history as a wine producing country with Spain, Italy and France. The paper aims to determine whether or not a situation determinant of marketing in red wine consumption by analyzing questionnaire responses developed.

  10. Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne

    Directory of Open Access Journals (Sweden)

    Julie Culbert

    2016-07-01

    Full Text Available Sparkling wine represents a small but significant proportion of the Australian wine industry’s total production. Yet, Australia remains a significant importer of French Champagne. This study investigated consumer preferences for Australian sparkling wine vs. French Champagne and any compositional and/or sensorial bases for these preferences. A range of French and Australian sparkling wines were analyzed by MIR spectroscopy to determine if sparkling wines could be differentiated according to country of origin. A subset of wines, comprising two French Champagnes, a French sparkling wine and three Australian sparkling wines, were selected for (i descriptive analysis to characterize their sensory profiles and (ii acceptance tests to determine consumer liking (n = 95 Australian wine consumers. Significant differences were observed between liking scores; on average, the $70 French Champagne was liked least and the $12 Australian sparkling wine liked most, but segmentation (based on individual liking scores identified clusters comprising consumers with distinct wine preferences. Interestingly, when consumers were shown wine bottle labels, they considered French wines to be more expensive than Australian wines, demonstrating a clear country of origin influence.

  11. Hoe Creek groundwater restoration, 1989

    Energy Technology Data Exchange (ETDEWEB)

    Renk, R.R.; Crader, S.E.; Lindblom, S.R.; Covell, J.R.

    1990-01-01

    During the summer of 1989, approximately 6.5 million gallons of contaminated groundwater were pumped from 23 wells at the Hoe Creek underground coal gasification site, near Gillette, Wyoming. The organic contaminants were removed using activated carbon before the water was sprayed on 15.4 acres at the sites. Approximately 2647 g (5.8 lb) of phenols and 10,714 g (23.6 lb) of benzene were removed from the site aquifers. Phenols, benzene, toluene, ethylbenzene, and naphthalene concentrations were measured in 43 wells. Benzene is the only contaminant at the site exceeds the federal standard for drinking water (5 {mu}g/L). Benzene leaches into the groundwater and is slow to biologically degrade; therefore, the benzene concentration has remained high in the groundwater at the site. The pumping operation affected groundwater elevations across the entire 80-acre site. The water levels rebounded quickly when the pumping operation was stopped on October 1, 1989. Removing contaminated groundwater by pumping is not an effective way to clean up the site because the continuous release of benzene from coal tars is slow. Benzene will continue to leach of the tars for a long time unless its source is removed or the leaching rate retarded through mitigation techniques. The application of the treated groundwater to the surface stimulated plant growth. No adverse effects were noted or recorded from some 60 soil samples taken from twenty locations in the spray field area. 20 refs., 52 figs., 8 tabs.

  12. Volatile profile of wine Teran PTP

    Directory of Open Access Journals (Sweden)

    Helena BAŠA ČESNIK

    2015-11-01

    Full Text Available Teran PTP is a protected wine with a recognized traditional denomination produced from a grapevine variety ‘Refošk’ in winegrowing district Kras in Slovenia (European Union, 2009; Pravilnik, 2008. The aromatic profile of 82 Teran PTP wines produced in years 2011, 2012 and 2013 was monitored. Intotal the content of 16 volatile compounds was determined. The volatile compounds from wine were extracted following the liquid-liquid extraction and determined with a GC-MS method. The odour activity values and relative odour contributions were calculated for each volatile compound identified. Among sensorial important volatiles the highest odour activity values were determined for ethyl octanoate, ethyl hexanoate, isoamyl acetate and ethyl butyrate. Other research papers also showed, that all red wines investigated except one contained ethyl octanoate, ethyl hexanoate, isoamyl acetate and ethyl butyrate above sensory thresholds.

  13. Functional Properties of Grape and Wine Polyphenols.

    Science.gov (United States)

    Giovinazzo, Giovanna; Grieco, Francesco

    2015-12-01

    Grape berries polyphenols are mainly synthesized in the skin tissues and seeds and they are extracted during the winemaking process. These substances have a potentially positive effect, on human health, thus giving to grape and red wine "functional properties" that can contribute to prevent a number of human illness. Nevertheless, the research community is showing that the real effect is a result of a combination of different factors, notably daily intake, bioavailability, or in vivo antioxidant activity that are yet to be resolved. Viticulture and winemaking practices, determine the concentration of polyphenols in grape and wine. To date, reduced knowledge is existing on the effects of different yeast strains on the final concentration of polyphenols in red wine. We summarize the recent findings concerning the effects of polyphenols on human chronic disease and the future directions for research to increase the amount of these compounds in wine.

  14. Characterization of Phenolic Compounds in Wine Lees.

    Science.gov (United States)

    Zhijing, Ye; Shavandi, Amin; Harrison, Roland; Bekhit, Alaa El-Din A

    2018-03-25

    The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC), total tannin content (TTC), mean degree of polymerization (mDP), and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant ( p 35 mg Trolox/g FDM) (PN: Pinot noir lees; FDM: Freeze-dried Material). This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications.

  15. Red Wine Polyphenols for Cancer Prevention

    Science.gov (United States)

    He, Shan; Sun, Cuirong; Pan, Yuanjiang

    2008-01-01

    Conventional cancer therapies, the second leading cause of death worldwide, result in serious side effects and, at best, merely extend the patient's lifespan by a few years. Searching for effective prevention is of high priority in both basic and clinical sciences. In recent decades natural products have been considered to be an important source of cancer chemopreventive agents. Red wine polyphenols, which consisted of various powerful antioxidants such as flavonoids and stilbenes, have been implicated in cancer prevention and that promote human health without recognizable side effects. Since resveratrol, a major component of red wine polyphenols, has been studied and reviewed extensively for its chemopreventive activity to interfere with the multi-stage carcinogenesis, this review focuses on recent progress in studies on cancer chemopreventive activities of red wine polyphenol extracts and fractions as well as other red wine polyphenols, like procyanidin B5 analogues and myricetin. PMID:19325788

  16. Red Wine Polyphenols for Cancer Prevention

    Directory of Open Access Journals (Sweden)

    Yuanjiang Pan

    2008-05-01

    Full Text Available Conventional cancer therapies, the second leading cause of death worldwide, result in serious side effects and, at best, merely extend the patient's lifespan by a few years. Searching for effective prevention is of high priority in both basic and clinical sciences. In recent decades natural products have been considered to be an important source of cancer chemopreventive agents. Red wine polyphenols, which consisted of various powerful antioxidants such as flavonoids and stilbenes, have been implicated in cancer prevention and that promote human health without recognizable side effects. Since resveratrol, a major component of red wine polyphenols, has been studied and reviewed extensively for its chemopreventive activity to interfere with the multi-stage carcinogenesis, this review focuses on recent progress in studies on cancer chemopreventive activities of red wine polyphenol extracts and fractions as well as other red wine polyphenols, like procyanidin B5 analogues and myricetin.

  17. Assessing wine quality using isotopic methods

    International Nuclear Information System (INIS)

    Costinel, Diana; Ionete, Roxana Elena; Vremera, Raluca; Stefanescu, Ioan

    2010-01-01

    Full text: The analytical methods used to determine the isotope ratios of deuterium, carbon-13 and oxygen-18 in wines have gained official recognition from the Office International de la Vigne et du Vin (OIV) and National Organisation of Vine and Wine. The amount of stable isotopes in water and carbon dioxide from plant organic materials and their distribution in sugar and ethanol molecules are influenced by geo-climatic conditions of the region, grape varieties and the year of harvest. For wine characterization, to prove the botanical and geographical origin of the raw material, the isotopic analysis by continuous flow mass spectrometry CF-IRMS has made a significant contribution. This paper emphasize the results of a study concerning the assessing of water adulterated wines and non-grape alcohol and sugar additions at different concentration levels, using CF-IRMS analytical technique. (authors)

  18. Spring of women?

    Directory of Open Access Journals (Sweden)

    Mónica Castillo

    2012-12-01

    Full Text Available Terms such as “Islamic feminism” and “women’s movement” refer to those social movements of women that seek to assert their rights in Islamic societies. This brief study focuses on theses social movements of women and will presentan overview of the role and participation of women in the Arab Spring by examining news, events, press articles and opinions in order to contextualize the participation of women and feminists in the Arab Spring from a perspective of the social networking phenomenon as apparent drivers of the revolution.

  19. Pro Spring security

    CERN Document Server

    Scarioni, Carlo

    2013-01-01

    Security is a key element in the development of any non-trivial application. The Spring Security Framework provides a comprehensive set of functionalities to implement industry-standard authentication and authorization mechanisms for Java applications. Pro Spring Security will be a reference and advanced tutorial that will do the following: Guides you through the implementation of the security features for a Java web application by presenting consistent examples built from the ground-up. Demonstrates the different authentication and authorization methods to secure enterprise-level applications

  20. Instant Spring security starter

    CERN Document Server

    Jagielski, Piotr

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. A concise guide written in an easy-to-follow format following the Starter guide approach.This book is for people who have not used Spring Security before and want to learn how to use it effectively in a short amount of time. It is assumed that readers know both Java and HTTP protocol at the level of basic web programming. The reader should also be familiar with Inversion-of-Control/Dependency Injection, preferably with the Spring framework itsel

  1. 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

  2. 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

  3. Red Wine, Resveratrol and Atrial Fibrillation

    OpenAIRE

    Stephan, Laura Siga; Almeida, Eduardo Dytz; Markoski, Melissa Medeiros; Garavaglia, Juliano; Marcadenti, Aline

    2017-01-01

    Atrial fibrillation (AF) is a common cardiac arrhythmia that is associated with increased risk for cardiovascular disease and overall mortality. Excessive alcohol intake is a well-known risk factor for AF, but this correlation is less clear with light and moderate drinking. Besides, low doses of red wine may acutely prolong repolarization and slow cardiac conduction. Resveratrol, a bioactive polyphenol found in grapes and red wine, has been linked to antiarrhythmic properties and may act as a...

  4. Transcription profiling of sparkling wine second fermentation

    OpenAIRE

    Penacho, Vanessa; Valero, Eva; González García, Ramón

    2012-01-01

    There is a specific set of stress factors that yeast cells must overcome under second fermentation conditions, during the production of sparkling wines by the traditional (Champenoise) method. Some of them are the same as those of the primary fermentation of still wines, although perhaps with a different intensity (high ethanol concentration, low pH, nitrogen starvation) while others are more specific to second fermentation (low temperature, CO 2 overpressure). The transcription profile of Sa...

  5. WINE ADVISOR EXPERT SYSTEM USING DECISION RULES

    Directory of Open Access Journals (Sweden)

    Dinuca Elena Claudia

    2013-07-01

    Full Text Available In this article I focus on developing an expert system for advising the choice of wine that best matches a specific occasion. An expert system is a computer application that performs a task that would be performed by a human expert. The implementation is done using Delphi programming language. I used to represent the knowledge bases a set of rules. The rules are of type IF THEN ELSE rules, decision rules based on different important wine features.

  6. 27 CFR 24.295 - Return of unmerchantable wine to bond.

    Science.gov (United States)

    2010-04-01

    ... wine to bond. 24.295 Section 24.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Return of Unmerchantable Wine to Bond § 24.295 Return of unmerchantable wine to bond. (a) General. Wine produced in the...

  7. QUALITATIVE PECULIARITIES OF THE FLAVOURED WINES AND OF THE VERMOUTH TYPE WINES, OBTAINED FROM THE SAUVIGNON BLANC VARIETY

    Directory of Open Access Journals (Sweden)

    Rodica Elena CULEA

    2015-04-01

    Full Text Available In order to establish the dynamics of the physical-chemical parameters of flavoured wines and vermouth type wines, obtained by the addition of hydroalcoholic macerates from plants to the Sauvignon Blanc wine variety, we analyzed certain physical and chemical characteristics (D 20 20, Alcool %, Total dry extract g/l, Free sugar g/l, Unreducing extract g /l, Total Acidity g/l C4H6O6, Free SO2 mg/l Total SO2 mg/l for 9 samples. Compared to the main wine parameters, the tested parameters had the following evolution: Alcoholic strength, Free sugar and Density increased in vermouth type wines, Total acidity decreased slightly in flavoured wines and more obvious in vermouth type wines. The total dry extract increased sharply in vermouth type wines and the unreducing extract decreased sharply in vermouth type wines. The amount of Free SO2 was higher in flavoured wines, but Total SO2 had lower values, both for flavoured wines and vermouth type wines, comparative to Sauvignon Blanc wine. Plants macerates added to the Sauvignon Blanc basic wine, influenced most of the physical-chemical parameters and provided new qualitative features to resulting beverages.

  8. Wine Tourism and Sustainability: A Review

    Directory of Open Access Journals (Sweden)

    Marta Maria Montella

    2017-01-01

    Full Text Available The literature on tourism and events is endless; a niche in this wide research field is represented by food and wine research. The growing interest shown by wine tourists has nurtured the proliferation of wine events and the growth of the wine tourism business; as a consequence, academicians’ interest in this issue has increased. At the same time, research on tourism and events is an evolving field and it has moved from a main economic focus to a broader perspective: some scholars have highlighted how the growing interest towards green and sustainable practices has stimulated academic research and a lot has been done on the management of environmental issues. Given the resonance of wine tourism and the role it has for local and rural development, the interest towards the issue of sustainability in wine is more than warranted. Thus, this paper aims to provide some useful insights about where research has gone and where it is going; a thorough literature review has been performed.

  9. Scopolamine poisoning from homemade 'moon flower' wine.

    Science.gov (United States)

    Smith, E A; Meloan, C E; Pickell, J A; Oehme, F W

    1991-01-01

    LH, a 76-year-old Caucasian male, ingested 3 teaspoons (15 mL) of a homemade wine over a 1-h period and became ill. Approximately 1.5 h later, he was taken to the emergency room of a local hospital with symptoms of respiratory distress and weakness. The plant used in making the wine was Angel's trumpet (Datura suaveolens), which reportedly contains varying amounts of scopolamine and atropine. A sample of the wine was collected and analyzed for these two compounds by reversed-phase HPLC chromatography using 97% methanol-3% deionized water. The filtered wine contained an estimated 29 mg scopolamine/mL, which produced a total ingested dose of 435 mg. No atropine was detected. The scopolamine was confirmed by TLC. An oral dose of 50 mg of atropine sulfate in humans has been reported fatal, but there is no reported fatal dose for scopolamine. The alcohol content and 3.8 pH of the homemade wine may have increased the extraction of this compound from the plant material, and the wine fermentation process may have concentrated the original extract.

  10. Flor Yeast: New Perspectives Beyond Wine Aging

    Science.gov (United States)

    Legras, Jean-Luc; Moreno-Garcia, Jaime; Zara, Severino; Zara, Giacomo; Garcia-Martinez, Teresa; Mauricio, Juan C.; Mannazzu, Ilaria; Coi, Anna L.; Bou Zeidan, Marc; Dequin, Sylvie; Moreno, Juan; Budroni, Marilena

    2016-01-01

    The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae. Under depletion of nitrogen and fermentable carbon sources, these yeast produce aggregates of floating cells and form an air–liquid biofilm on the wine surface, which is also known as velum or flor. This behavior is due to genetic and metabolic peculiarities that differentiate flor yeast from other wine yeast. This review will focus first on the most updated data obtained through the analysis of flor yeast with -omic tools. Comparative genomics, proteomics, and metabolomics of flor and wine yeast strains are shedding new light on several features of these special yeast, and in particular, they have revealed the extent of proteome remodeling imposed by the biofilm life-style. Finally, new insights in terms of promotion and inhibition of biofilm formation through small molecules, amino acids, and di/tri-peptides, and novel possibilities for the exploitation of biofilm immobilization within a fungal hyphae framework, will be discussed. PMID:27148192

  11. Planar torsion spring

    Science.gov (United States)

    Ihrke, Chris A. (Inventor); Parsons, Adam H. (Inventor); Mehling, Joshua S. (Inventor); Griffith, Bryan Kristian (Inventor)

    2012-01-01

    A torsion spring comprises an inner mounting segment. An outer mounting segment is located concentrically around the inner mounting segment. A plurality of splines extends from the inner mounting segment to the outer mounting segment. At least a portion of each spline extends generally annularly around the inner mounting segment.

  12. Editors' Spring Picks

    Science.gov (United States)

    Library Journal, 2011

    2011-01-01

    While they do not represent the rainbow of reading tastes American public libraries accommodate, Book Review editors are a wildly eclectic bunch. One look at their bedside tables and ereaders would reveal very little crossover. This article highlights an eclectic array of spring offerings ranging from print books to an audiobook to ebook apps. It…

  13. Energy Matters - Spring 2002

    Energy Technology Data Exchange (ETDEWEB)

    None

    2002-03-01

    Quarterly newsletter from DOE's Industrial Technologies Program to promote the use of energy-efficient industrial systems. The focus of the Spring 2002 Issue of Energy Matters focuses on premium energy efficiency systems, with articles on new gas technologies, steam efficiency, the Augusta Newsprint Showcase, and more.

  14. A Quadratic Spring Equation

    Science.gov (United States)

    Fay, Temple H.

    2010-01-01

    Through numerical investigations, we study examples of the forced quadratic spring equation [image omitted]. By performing trial-and-error numerical experiments, we demonstrate the existence of stability boundaries in the phase plane indicating initial conditions yielding bounded solutions, investigate the resonance boundary in the [omega]…

  15. Spring batch essentials

    CERN Document Server

    Rao, P Raja Malleswara

    2015-01-01

    If you are a Java developer with basic knowledge of Spring and some experience in the development of enterprise applications, and want to learn about batch application development in detail, then this book is ideal for you. This book will be perfect as your next step towards building simple yet powerful batch applications on a Java-based platform.

  16. Micro-drinking behaviours and consumption of wine in different wine glass sizes: a laboratory study.

    Science.gov (United States)

    Zupan, Z; Pechey, R; Couturier, D L; Hollands, G J; Marteau, T M

    2017-06-12

    Tableware size may influence how much food and non-alcoholic drink is consumed. Preliminary evidence of the impact of glass size on purchasing of alcoholic drinks shows an increase in wine sales of almost 10% when the same portion of wine is served in a larger glass. The primary aim of the current study is to test if micro-drinking behaviours act as a mechanism that could underlie this effect, through an increase in drinking rate, sip duration and/or number of sips from a larger glass. In a between-subjects experimental design, 166 young women were randomised to drink a 175 ml portion of wine from either a smaller (250 ml) or larger (370 ml) wine glass. Primary outcomes were three micro-drinking behaviours, assessed observationally using video recordings: drinking rate, sip number and sip duration. Other possible mechanisms examined were satisfaction with the perceived amount of wine served and pleasure of the drinking experience, assessed using self-report measures. Wine drunk from the larger, compared with the smaller glass, was consumed more slowly and with shorter sip duration, counter to the hypothesised direction of effect. No differences were observed in any of the other outcome measures. These findings provide no support for the hypothesised mechanisms by which serving wine in larger wine glasses increases consumption. While micro-drinking behaviours may still prove to be a mechanism explaining consumption from different glass sizes, cross-validation of these results in a more naturalistic setting is needed.

  17. From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine

    Directory of Open Access Journals (Sweden)

    António M. Jordão

    2015-11-01

    Full Text Available The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics depends on the content and composition of several different groups of compounds from grapes. One of these groups of compounds are sugars and consequently the alcohol content quantified in wines after alcoholic fermentation. During grape berry ripening, sucrose transported from the leaves is accumulated in the berry vacuoles as glucose and fructose. The wine alcohol content continues to be a challenge in oenology, as it is also the study of the role of chemosensory factors in alcohol intake and consumer preferences. Several technical and scientific advances have occurred in recent years, such as identification of receptors and other important molecules involved in the transduction mechanisms of flavor. In addition, consumers know that wines with high alcohol content can causes a gustatory disequilibrium affecting wine sensory perceptions leading to unbalanced wines. Hence, the object of this review is to enhance the knowledge on wine grape sugar composition, the alcohol perception on a sensorial level, as well as several technological practices that can be applied to reduce the wine alcohol content.

  18. Estimating pothole wetland connectivity to Pipestem Creek ...

    Science.gov (United States)

    Understanding hydrologic connectivity between wetlands and perennial streams is critical to understanding how reliant stream flow is on wetlands within their watershed. We used the isotopic evaporation signal in water to examine hydrologic connectivity within Pipestem Creek, North Dakota, with a watershed dominated by prairie potholes. During a decadal period of wet conditions, Pipestem Creek contained evaporated water that had approximately half the isotopic evaporative enrichment signal found in most evaporated permanent wetlands. If evaporation was mainly occurring within the stream, we expected the evaporation signal to increase from the headwaters with distance downstream. However, the signal either remained similar or decreased downstream over the two years of sampling. Groundwater measured at the water table adjacent to Pipestem Creek had isotopic values that indicated recharge from winter precipitation and had no significant evaporation. Using isotopic theory and discharge data, we estimated the surface area of open water necessary to generate the evaporation signal found within Pipestem Creek over time. The range of evaporating surface-area estimates was highly dynamic, spanning from 43 to 2653 ha and varying primarily with discharge. The average value (just over 600 ha) was well above the surface area of Pipestem Creek network (245 ha). This estimate of contributing area indicated that Prairie Pothole wetlands were important sources of stream fl

  19. Perception of wine labels by Hong Kong Chinese consumers

    Directory of Open Access Journals (Sweden)

    Vicky Chi Man Tang

    2015-06-01

    Full Text Available Despite Hong Kong׳s growing wine consumption and the abundance of retail brands available there, the demanding choice task faced by its wine consumers, who are more subject to a mix of Chinese and Western cultural influences than consumers in other South Asian countries, has not been studied until now. This exploratory study aims to delve into the importance of wine label attributes for Hong Kong Chinese wine consumers, and to shed light on the ways in which their perceptions affect their choice of wine. Employing an online survey, the results suggest that Hong Kong Chinese wine consumers look for the top three most searched attributes: wine origin, grape variety, and food and wine pairing. A simple means differences test indicated that a traditional label design is favored over modern and contemporary wine labels, and that yellow is the most preferred color. However, a data-driven segmentation analysis reveals that about 95% of young Hong Kong Chinese wine consumers prefer “elegant contemporary” labels with red as the dominant color. These findings could be useful for wineries entering this market and for wine label designers who wish to better understand how Hong Kong wine consumers assess alternatives when choosing a bottle of wine.

  20. A Peek into 'Alamogordo Creek'

    Science.gov (United States)

    2006-01-01

    [figure removed for brevity, see original site] [figure removed for brevity, see original site] [figure removed for brevity, see original site] Figure 1Figure 2Figure 3 On its 825th Martian day (May 20, 2006), NASA's Mars Exploration Rover Opportunity stopped for the weekend to place its instrument arm onto the soil target pictured here, dubbed 'Alamogordo Creek.' Two views from the panoramic camera, acquired at about noon local solar time, are at the top. Below them is a close-up view from the microscopic imager. At upper left, a false-color view emphasizes differences among materials in rocks and soil. It combines images taken through the panoramic camera's 753-nanometer, 535-nanometer and 432-nanometer filters. At upper right is an approximately true-color rendering made with the panoramic camera's 600-nanometer, 535-nanometer and 480-nanometer filters. The microscopic-imager frame covers the area outlined by the white boxes in the panoramic-camera views, a rectangle 3 centimeters (1.2 inches) across. As Opportunity traverses to the south, it is analyzing soil and rocks along the way for differences from those seen earlier. At this site, the soil contains abundant small spherical fragments, thought to be hematite-rich concretions, plus finer-grained basaltic sand. Most of the spherical fragments seen in the microscopic image are smaller than those first seen at the rover's landing site in 'Eagle Crater,' some five kilometers (3.1 miles) to the north. However, a few larger spherical fragments and other rock fragments can also be seen in the panoramic-camera images.

  1. STATIC ANALYSIS OF LEAF SPRING

    OpenAIRE

    E VENUGOPAL GOUD; G HARINATH GOWD

    2012-01-01

    Leaf springs are special kind of springs used in automobile suspension systems. The advantage of leaf spring over helical spring is that the ends of the spring may be guided along a definite path as it deflects to act as a structural member in addition to energy absorbing device. The main function of leaf spring is not only tosupport vertical load but also to isolate road induced vibrations. It is subjected to millions of load cycles leading to fatigue failure. Static analysis determines the ...

  2. Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine

    Directory of Open Access Journals (Sweden)

    Bruno Fedrizzi

    2011-01-01

    Full Text Available The aim of this study is to evaluate the impact of Botrytis cinerea, a noble rot, on the aroma components of Amarone, a dry red wine produced from withered grapes. A comparative analysis of wines obtained from manually selected healthy and botrytized grapes was done. Aroma analysis revealed that most compounds varied significantly according to the percentage of botrytized berries utilized. Botrytized wines contained less fatty acids and more fruity acetates than healthy wines. A positive correlation between the content of N-(3-methylbutylacetamide, sherry lactone and an unidentified compound and the level of fungal infection was also observed. The results indicate that noble rot can significantly modify important aroma components of Amarone wine.

  3. 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.

  4. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines.

    Science.gov (United States)

    Rodrigues, Heber; Sáenz-Navajas, María-Pilar; Franco-Luesma, Ernesto; Valentin, Dominique; Fernández-Zurbano, Purificación; Ferreira, Vicente; De La Fuente Blanco, Arancha; Ballester, Jordi

    2017-09-01

    The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from the right bank. Methanethiol, involved in shellfish aroma, was significantly higher in wines from the left (more mineral) than from the right bank. Contrary, copper levels, related to lower levels of free MeSH, and norisoprenoids, responsible for white fruit and floral aromas, were higher in wines from the right bank (less mineral). Copyright © 2017. Published by Elsevier Ltd.

  5. Adult Chinook Salmon Abundance Monitoring in the Secesh River and Lake Creek, Idaho, 2000 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Faurot, Dave; Kucera, Paul A.

    2001-05-01

    Underwater time-lapse video technology has been used to monitor adult spring and summer chinook salmon (Oncorhynchus tshawytscha) escapement into the Secesh River and Lake Creek, Idaho, since 1998. Underwater time-lapse videography is a passive methodology that does not trap or handle this Endangered Species Act listed species. Secesh River chinook salmon represent a wild spawning aggregate that has not been directly supplemented with hatchery fish. The Secesh River is also a control population under the Idaho Salmon Supplementation study. This project has demonstrated the successful application of underwater video adult salmon abundance monitoring technology in Lake Creek in 1998 and 1999. Emphasis of the project in 2000 was to determine if the temporary fish counting station could be installed early enough to successfully estimate adult spring and summer chinook salmon abundance in the Secesh River (a larger stream). Snow pack in the drainage was 93% of the average during the winter of 1999/2000, providing an opportunity to test the temporary count station structure. The temporary fish counting station was not the appropriate technology to determine adult salmon spawner abundance in the Secesh River. Due to its temporary nature it could not be installed early enough, due to high stream discharge, to capture the first upstream migrating salmon. A more permanent structure used with underwater video, or other technology needs to be utilized for accurate salmon escapement monitoring in the Secesh River. A minimum of 813 adult chinook salmon spawners migrated upstream past the Secesh River fish counting station to spawning areas in the Secesh River drainage. Of these fish, more than 324 migrated upstream into Lake Creek. The first upstream migrating adult chinook salmon passed the Secesh River and Lake Creek sites prior to operation of the fish counting stations on June 22. This was 17 and 19 days earlier than the first fish arrival at Lake Creek in 1998 and 1999

  6. Escapement and Productivity of Spring Chinook and Summer Steelhead in the John Day River Basin, Technical Report 2004-2005.

    Energy Technology Data Exchange (ETDEWEB)

    Wilson, Wayne

    2007-04-01

    The objectives are: (1) Estimate number and distribution of spring Chinook salmon Oncorhynchus tshawytscha redds and spawners in the John Day River subbasin; and (2) Estimate smolt-to-adult survival rates (SAR) and out-migrant abundance for spring Chinook and summer steelhead O. mykiss and life history characteristics of summer steelhead. Spawning ground surveys for spring (stream-type) Chinook salmon were conducted in four main spawning areas (Mainstem, Middle Fork, North Fork, and Granite Creek System) and seven minor spawning areas (South Fork, Camas Creek, Desolation Creek, Trail Creek, Deardorff Creek, Clear Creek, and Big Creek) in the John Day River basin during August and September of 2005. Census surveys included 298.2 river kilometers (88.2 rkm within index, 192.4 rkm additional within census, and 17.6 rkm within random survey areas) of spawning habitat. We observed 902 redds and 701 carcasses including 227 redds in the Mainstem, 178 redds in the Middle Fork, 420 redds in the North Fork, 62 redds in the Granite Creek System, and 15 redds in Desolation Creek. Age composition of carcasses sampled for the entire basin was 1.6% age 3, 91.2% age 4, and 7.1% age 5. The sex ratio was 57.4% female and 42.6% male. Significantly more females than males were observed in the Granite Creek System. During 2005, 82.3% of female carcasses sampled had released all of their eggs. Significantly more pre-spawn mortalities were observed in Granite Creek. Nine (1.3%) of 701 carcasses were of hatchery origin. Of 298 carcasses examined, 4.0% were positive for the presence of lesions. A significantly higher incidence of gill lesions was found in the Granite Creek System when compared to the rest of the basin. Of 114 kidney samples tested, two (1.8%) had clinical BKD levels. Both infected fish were age-4 females in the Middle Fork. All samples tested for IHNV were negative. To estimate spring Chinook and summer steelhead smolt-to-adult survival (SAR) we PIT tagged 5,138 juvenile

  7. Elevation - LiDAR Survey Minnehaha Creek, MN Watershed

    Data.gov (United States)

    Army Corps of Engineers, Department of the Army, Department of Defense — LiDAR Bare-Earth Grid - Minnehaha Creek Watershed District. The Minnehaha Creek watershed is located primarily in Hennepin County, Minnesota. The watershed covers...

  8. Geology of the Quartz Creek Pegmatite District, Gunnison County Colorado

    Science.gov (United States)

    Staatz, Mortimer H.; Trites, A.F.

    1952-01-01

    The Quartz Creek pegmatite district includes an area about 29 square miles in the vicinity of Quartz Creek in Gunnison County,. Colo. This area contains 1,803 pegmatites that are intruded into pre-Cambrian rocks.

  9. Plankton biodiversity of Dharamtar creek adjoining Mumbai harbour

    Digital Repository Service at National Institute of Oceanography (India)

    Tiwari, L.R.; Nair, V.R.

    rich plankton community. However, recent industrial development along the banks of creek may pose the problem due to waste disposal into this creek system. Losses of marine life diversity are largely the results of conflicting uses, in particular...

  10. Plankton of the Narmada estuary and adjacent creeks

    Digital Repository Service at National Institute of Oceanography (India)

    Gajbhiye, S.N.; JiyalalRam, M.J.; Nair, V.R.; Desai, B.N.

    Phytoplankton pigments and abundance of zooplankton in the Narmada Estuary, Bukki Creek and Dahej Creek were studied from March to September, 1979. The river sustained an appreciable quantity of phytoplankton pigments with relatively higher values...

  11. Biological Assessment of Urban and Agricultural Streams in the California Central Valley (Fall 2002 Through Spring 2004)

    Science.gov (United States)

    Bacey, J.; Moncada, A.

    2005-05-01

    California has over 200,000 miles of rivers and streams that are increasingly impacted from human activities. Various agencies in the state have begun to conduct bioassessment to evaluate these impacts. We conducted a pilot study to assess potential aquatic impacts of pesticides and other human activities in two urban creeks and two agricultural creeks in the fall and spring for two years (2002-04) using a modified U.S. EPA EMAP method. All creeks showed highly impacted conditions. Water quality measurements indicated below normal dissolved oxygen levels at 44% and 15% of the sites, and elevated temperatures at 70% and 73% of the urban and agricultural sites, respectively. Physical habitat scores indicated significant impacts. Diazinon and chlorpyrifos were detected at all sites (trace to 0.212 ppb). Pyrethroids were detected in water and sediment in urban sites only (trace to 27.5 ppt). High numbers of chironomidae and very low numbers of pollution intolerant species were detected in the benthic macroinvertebrate community. Urban creeks had a higher number of pollution tolerant species compared to agricultural creeks. All sites were ecologically impacted. Mulitvariate ANOVA of macroinvertebrate metrics revealed a significant difference between urban and agricultural sites (P= 0.002) and between fall and spring seasons (P=0.036).

  12. 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.

  13. 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

  14. Hydrologic conditions and water-quality conditions following underground coal mining in the North Fork of the Right Fork of Miller Creek drainage basin, Carbon and Emery Counties, Utah, 2004-2005

    Science.gov (United States)

    Wilkowske, C.D.; Cillessen, J.L.; Brinton, P.N.

    2007-01-01

    In 2004 and 2005, the U.S. Geological Survey, in cooperation with the Bureau of Land Management, reassessed the hydrologic system in and around the drainage basin of the North Fork of the Right Fork (NFRF) of Miller Creek, in Carbon and Emery Counties, Utah. The reassessment occurred 13 years after cessation of underground coal mining that was performed beneath private land at shallow depths (30 to 880 feet) beneath the NFRF of Miller Creek. This study is a follow-up to a previous USGS study of the effects of underground coal mining on the hydrologic system in the area from 1988 to 1992. The previous study concluded that mining related subsidence had impacted the hydrologic system through the loss of streamflow over reaches of the perennial portion of the stream, and through a significant increase in dissolved solids in the stream. The previous study also reported that no substantial differences in spring-water quality resulted from longwall mining, and that no clear relationship between mining subsidence and spring discharge existed.During the summers of 2004 and 2005, the USGS measured discharge and collected water-quality samples from springs and surface water at various locations in the NFRF of Miller Creek drainage basin, and maintained a streamflow-gaging station in the NFRF of Miller Creek. This study also utilized data collected by Cyprus–Plateau Mining Corporation from 1992 through 2001.Of thirteen monitored springs, five have discharge levels that have not returned to those observed prior to August 1988, which is when longwall coal mining began beneath the NFRF of Miller Creek. Discharge at two of these five springs appears to fluctuate with wet and dry cycles and is currently low due to a drought that occurred from 1999–2004. Discharge at two other of the five springs did not increase with increased precipitation during the mid-1990s, as was observed at other monitored springs. This suggests that flowpaths to these springs may have been altered by

  15. Water resources of Grant and Hot Spring Counties, Arkansas

    Science.gov (United States)

    Halberg, Henry N.; Bryant, Charles T.; Hines, Marion S.

    1968-01-01

    In Grant and Hot Spring Counties the Ouachita, Saline, and Caddo Rivers yield large quantities of soft, good-quality water. Small streams in southeastern Hot Spring County and some of the small streams in the Ouachita Mountains have relatively high base flow; in Grant County small streams yield little water during dry periods. At times, sewage and mine drainage pollute the Ouachiba River from the Garland County line to a point a few miles below Lake Catherine. At low flow, Hurricane Creek water is unfit for most uses. The Sparta Sand, the principal aquifer, yields as much as 8.50 gpm of soft water in Grant County. The Carrizo Sand and Cane River Formation are potentially important aquifers in Grant County and southeastern Hot Spring County. The Wilcox Group yields as much as 300 gpm of fresh water in southeastern Hot Spring County and southwestern Grant County; in the rest of Grant County its water is brackish. The alluvium along .the principal streams and ,the consolidated rocks of the Ouachita Mountains yield small quantities of water that vary in quality from place to place. Some of .the water from the alluvium has high nitrate content and may be a hazard to health.

  16. Streamflow conditions along Soldier Creek, Northeast Kansas

    Science.gov (United States)

    Juracek, Kyle E.

    2017-11-14

    The availability of adequate water to meet the present (2017) and future needs of humans, fish, and wildlife is a fundamental issue for the Prairie Band Potawatomi Nation in northeast Kansas. Because Soldier Creek flows through the Prairie Band Potawatomi Nation Reservation, it is an important tribal resource. An understanding of historical Soldier Creek streamflow conditions is required for the effective management of tribal water resources, including drought contingency planning. Historical data for six selected U.S. Geological Survey (USGS) streamgages along Soldier Creek were used in an assessment of streamflow characteristics and trends by Juracek (2017). Streamflow data for the period of record at each streamgage were used to compute annual mean streamflow, annual mean base flow, mean monthly flow, annual peak flow, and annual minimum flow. Results of the assessment are summarized in this fact sheet.

  17. Discrimination of wine from grape cultivated in Japan, imported wine, and others by multi-elemental analysis.

    Science.gov (United States)

    Shimizu, Hideaki; Akamatsu, Fumikazu; Kamada, Aya; Koyama, Kazuya; Okuda, Masaki; Fukuda, Hisashi; Iwashita, Kazuhiro; Goto-Yamamoto, Nami

    2018-04-01

    Differences in mineral concentrations were examined among three types of wine in the Japanese market place: Japan wine, imported wine, and domestically produced wine mainly from foreign ingredients (DWF), where Japan wine has been recently defined by the National Tax Agency as domestically produced wine from grapes cultivated in Japan. The main objective of this study was to examine the possibility of controlling the authenticity of Japan wine. The concentrations of 18 minerals (Li, B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba, and Pb) in 214 wine samples were determined by inductively coupled-plasma mass spectrometry (ICP-MS) and ICP-atomic emission spectrometry (ICP-AES). In general, Japan wine had a higher concentration of potassium and lower concentrations of eight elements (Li, B, Na, Si, S, Co, Sr, and Pb) as compared with the other two groups of wine. Linear discriminant analysis (LDA) models based on concentrations of the 18 minerals facilitated the identification of three wine groups: Japan wine, imported wine, and DWF with a 91.1% classification score and 87.9% prediction score. In addition, an LDA model for discrimination of wine from four domestic geographic origins (Yamanashi, Nagano, Hokkaido, and Yamagata Prefectures) using 18 elements gave a classification score of 93.1% and a prediction score of 76.4%. In summary, we have shown that an LDA model based on mineral concentrations is useful for distinguishing Japan wine from other wine groups, and can contribute to classification of the four main domestic wine-producing regions of Japan. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  18. Leaf spring, and electromagnetic actuator provided with a leaf spring

    NARCIS (Netherlands)

    Berkhoff, Arthur P.; Lemmen, Remco Louis Christiaan

    2002-01-01

    The invention relates to a leaf spring for an electromagnetic actuator and to such an electromagnetic actuator. The leaf spring is formed as a whole from a disc of plate-shaped, resilient material. The leaf spring comprises a central fastening part, an outer fastening part extending therearound and

  19. Studying Springs in Series Using a Single Spring

    Science.gov (United States)

    Serna, Juan D.; Joshi, Amitabh

    2011-01-01

    Springs are used for a wide range of applications in physics and engineering. Possibly, one of their most common uses is to study the nature of restoring forces in oscillatory systems. While experiments that verify Hooke's law using springs are abundant in the physics literature, those that explore the combination of several springs together are…

  20. Laser therapy in plastic surgery: decolorization in port wine stains

    Science.gov (United States)

    Peszynski-Drews, Cezary; Wolf, Leszek

    1996-03-01

    For the first time laserotherapy is described as a method of port wine stain decolorization in plastic surgery. The authors present their 20-year experience in the treatment of port wine stains with the argon laser and dye laser.

  1. Port wine stain on a child's face (image)

    Science.gov (United States)

    Port wine stains are always present at birth. In an infant, they are flat, pink, vascular lesions. Common locations ... may be present anywhere on the body. Port wine stains may appear in association with other syndromes.

  2. Different techniques for reducing alcohol levels in wine: A review⋆

    Directory of Open Access Journals (Sweden)

    Ozturk Burcu

    2014-01-01

    The aim of this review is to provide technical and practical information covering the outstanding techniques that may be used to adjust elevated alcohol concentration in wine and their effects on wine from the point of organoleptic characteristics view.

  3. 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.

  4. Danish Consumer Preferences for Wine and the Impact of Involvement

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros; Brunbjerg Jørgensen, Jacob

    Purpose: In this paper we aim to explore consumer preferences for wine in the Danish market (both off-premise and on-premise markets). Although several studies have measured consumer preferences for wine, our study contributes to knowledge by investigating a market that does not have big tradition...... in wine production and wine is imported. In addition, our study explores the impact of involvement on wine preferences. Design/methodology/approach: Based on a web-based survey, we applied the Best-Worst Scaling (BWS) method to measure the importance of attributes that Danish consumers assign when...... choosing wine. We further measured consumer level of purchase involvement and we compared their preferences between high and low involvement groups. Findings: Our results show that Danish wine consumers mainly rely on previous experience with wine. Conversely, alcohol content and marketing actions (e...

  5. Mercury Release from the Rathburn Mine, Petray Mine, and Bear Valley Saline Springs, Colusa County, California 2004-2006

    Science.gov (United States)

    Slowey, Aaron J.; Rytuba, James J.

    2008-01-01

    This report summarizes data obtained from field sampling of mine tailings and waste rock at the Rathburn and Petray Mines that was initiated in July 17, 2001 and water and sediment in regional springs and tributaries that drain from the mine area into Bear Creek on December 14, 2004 and February 16 and May 27, 2005. Although it was initially assumed that the mines were the cause of elevated levels of monomethyl Hg measured by the Central Regional Water Quality Control Board in tributaries near their confluence with Bear Creek (Foe and others, unpublished results), it became apparent during this study that ground water springs were also potential sources of Hg. In addition to sampling of springs in May 2005, saline ground water seepage along an unnamed fault on the west side of Bear Valley was sampled on December 13-14, 2006. We did not sample water or sediment in Bear Creek itself during this study. Our results permit a preliminary assessment of mining and natural sources of Hg and associated chemical constituents that could elevate levels of monomethyl Hg in Bear Creek.

  6. CREEK Project's Phytoplankton Pigment Monitoring Database for Eight Creeks in the North Inlet Estuary, South Carolina: 1997-1999

    Data.gov (United States)

    Baruch Institute for Marine and Coastal Sciences, Univ of South Carolina — The CREEK Project began in January of 1996 and was designed to help determine the role of oysters, Crassostrea virginica, in tidal creeks of the North Inlet Estuary,...

  7. Variable Transport of Fluorescent Tracers to Springs of Mantled Karst in the Great Valley of Pennsylvania

    Science.gov (United States)

    Hurd, T. M.; Brookhart, A.; Otz, M. H.; Otz, I.; Feeney, T. P.

    2006-05-01

    Karst springs of south-central Pennsylvania support productive wild fisheries, trout hatcheries, and water supplies, and typically exhibit characteristics of diffuse flow systems. Dye traces are not documented for the region, resulting in uncertainty in both groundwater flow and in potential for runoff contamination. Surface drainages in this part of the Great Valley include the Yellow Breeches and Conodoguinet creeks, each flowing east and north to the Susquehanna. Big Spring, the focus of this study, flows at an average of 868 l/s and northward across the Great Valley to the Conodoguinet. Temperature is relatively constant at 10-11 degrees C, with turbidity typically valley from the Yellow Breeches watershed, but rather was weakly detected one month later 9.5 km to the east at springs of Huntsdale state fish hatchery. Neither dye was detected in springs bracketing Big Spring to the west and east, including a second contributing east spring that serves as water supply. Major springs are fed by separate, regional flow systems along strike, and may receive rapid, regional transport of surface runoff from sinkholes where the colluvial mantle thins. Background fluorescence of spring and well waters is also being analyzed, with particular focus on organic acids from forested source waters and human or animal waste from valley sources.

  8. 77 FR 73967 - Drawbridge Operation Regulation; Bear Creek, Dundalk, MD

    Science.gov (United States)

    2012-12-12

    ...-AA09 Drawbridge Operation Regulation; Bear Creek, Dundalk, MD AGENCY: Coast Guard, DHS. ACTION... Avenue across Bear Creek, mile 3.4, between Dundalk and Sparrows Point, MD. The proposed change would... Notice of Proposed Rulemaking entitled ``Drawbridge Operation Regulation; Bear Creek, Dundalk, MD'' in...

  9. 77 FR 5201 - Drawbridge Operation Regulation; Bear Creek, Dundalk, MD

    Science.gov (United States)

    2012-02-02

    ...-AA09 Drawbridge Operation Regulation; Bear Creek, Dundalk, MD AGENCY: Coast Guard, DHS. ACTION: Notice... operation of the Baltimore County highway bridge at Wise Avenue across Bear Creek, mile 3.4, between Dundalk... Avenue across Bear Creek, mile 3.4 between Dundalk and Sparrows Point, MD. This change would require the...

  10. 76 FR 7131 - Drawbridge Operation Regulation; Mantua Creek, Paulsboro, NJ

    Science.gov (United States)

    2011-02-09

    ...-AA09 Drawbridge Operation Regulation; Mantua Creek, Paulsboro, NJ AGENCY: Coast Guard, DHS. ACTION... Bridge, at mile 1.7, across Mantua Creek at Paulsboro, NJ. The requested change would have allowed the...; Mantua Creek, Paulsboro, NJ'' in the Federal Register (74 FR 18665-18667). The rulemaking would have...

  11. 78 FR 64189 - Drawbridge Operation Regulation; Raccoon Creek, Bridgeport, NJ

    Science.gov (United States)

    2013-10-28

    ...-AA09 Drawbridge Operation Regulation; Raccoon Creek, Bridgeport, NJ AGENCY: Coast Guard, DHS. ACTION... governs the U.S. Route 130 lift Bridge over Raccoon Creek at mile marker 1.8 in Bridgeport, NJ. Bridge....8, across Raccoon Creek in Bridgeport, NJ. NJDOT provided the Coast Guard with the bridge tender...

  12. Bedload and nearbed detritus transport in a tidal saltmarsh creek

    NARCIS (Netherlands)

    Hemminga, M.A.; Cattrijsse, A.; Wielemaker, A.

    1996-01-01

    Bedload and nearbed transport of coarse (>1 mm) detritus particles were investigated in a tidal creek of a salt marsh in the Westerschelde estuary (south-west Netherlands). Using a fyke net positioned on the creek bottom, hourly transport through the creek was measured during 14 flood-ebb cycles in

  13. 27 CFR 24.233 - Addition of spirits to wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Addition of spirits to wine. 24.233 Section 24.233 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.233 Addition of spirits to wine. (a) Prior to the addition of spirits. Wine will be placed...

  14. Volatile sulphur compounds composition of monovarietal white wines

    OpenAIRE

    Moreira, Nathalie; Pinho, Paula Guedes de; Santos, Cristina; Vasconcelos, Isabel

    2010-01-01

    The sulphur compounds composition of wines produced experimentally from six white cultivars (Alvarinho, Loureiro, Trajadura, Pedernã, Azal Branco and Avesso) was evaluated during two consecutive vintages. Results show that wines could be differentiated according to their sulphur compounds content. In general, Loureiro, Trajadura and Pedernã cultivars led to wines with low concentrations of sulphur compounds; however, Loureiro wines were characterised by significant amounts of dimethyl sulphon...

  15. WINE TOURISM - A GREAT TOURISM OFFER FACE TO NEW CHALLENGES

    OpenAIRE

    Mihaela MĂNILĂ

    2012-01-01

    Article aims the approach of a new concept developed on the tourism and wine market, named wine tourism and the defining of a wine tourism offer developed increasingly more so at European level especially in the countries of the Southern hemisphere (South Africa, New Zealand, Chile, Australia etc). The wine tourism has known but uneven growth, traditional winemaking countries began to lose ground in favour of the countries of the so called new world. Article therefore tries to refer the curre...

  16. Bioinspired spring origami

    Science.gov (United States)

    Faber, Jakob A.; Arrieta, Andres F.; Studart, André R.

    2018-03-01

    Origami enables folding of objects into a variety of shapes in arts, engineering, and biological systems. In contrast to well-known paper-folded objects, the wing of the earwig has an exquisite natural folding system that cannot be sufficiently described by current origami models. Such an unusual biological system displays incompatible folding patterns, remains open by a bistable locking mechanism during flight, and self-folds rapidly without muscular actuation. We show that these notable functionalities arise from the protein-rich joints of the earwig wing, which work as extensional and rotational springs between facets. Inspired by this biological wing, we establish a spring origami model that broadens the folding design space of traditional origami and allows for the fabrication of precisely tunable, four-dimensional–printed objects with programmable bioinspired morphing functionalities.

  17. The joys of spring.

    Science.gov (United States)

    Riby, Leigh M

    2013-01-01

    This study used Vivaldi's Four Seasons, an extraordinary example of program music, to explore the consequence of music exposure on cognitive event-related potentials (ERPs). Seventeen participants performed a three-stimulus visual odd-ball task while ERPs were recorded. Participants were required to differentiate between a rare target stimulus (to elicit a memory updating component; P3b), a rare novel stimulus (to elicit a novelty attention component; P3a), and a frequent nontarget stimulus. During task performance participants listened to the four concertos: Spring, Summer, Autumn, and Winter in comparison to a silent control condition. Additionally, the three movements of each concerto have a fast, slow, fast structure that enabled examination of the impact of tempo. The data revealed that "Spring," particularly the well-recognized, vibrant, emotive, and uplifting first movement, had the ability to enhance mental alertness and brain measures of attention and memory.

  18. Bioinspired spring origami.

    Science.gov (United States)

    Faber, Jakob A; Arrieta, Andres F; Studart, André R

    2018-03-23

    Origami enables folding of objects into a variety of shapes in arts, engineering, and biological systems. In contrast to well-known paper-folded objects, the wing of the earwig has an exquisite natural folding system that cannot be sufficiently described by current origami models. Such an unusual biological system displays incompatible folding patterns, remains open by a bistable locking mechanism during flight, and self-folds rapidly without muscular actuation. We show that these notable functionalities arise from the protein-rich joints of the earwig wing, which work as extensional and rotational springs between facets. Inspired by this biological wing, we establish a spring origami model that broadens the folding design space of traditional origami and allows for the fabrication of precisely tunable, four-dimensional-printed objects with programmable bioinspired morphing functionalities. Copyright © 2018 The Authors, some rights reserved; exclusive licensee American Association for the Advancement of Science. No claim to original U.S. Government Works.

  19. The Resource, Spring 2002

    Science.gov (United States)

    2002-01-01

    High- Energy Compounds • HPCMP Users Advocacy Group • Cpusets on the Origin 3800 • User Disk Striping on the T3E • HPCMP Users Group Conference 2002...Spring 2002 Cpusets on the Origin 3800 By Dr. Jeff Hensley The Origin 3800 (O3K) series machine (Ruby) at the ERDC MSRC recently underwent a...configuration change designed to enhance the overall efficiency of the system. In February 2002, Ruby was configured to use cpusets , a method of logically

  20. 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.

  1. 27 CFR 28.315 - Loss of wine in transit.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Loss of wine in transit..., DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Losses Wine § 28.315 Loss of wine in transit. The... under this part and which is lost while in transit may be allowed only to the extent that the claimant...

  2. Decrease of radioactive contamination by official wine-making procedures

    International Nuclear Information System (INIS)

    Foerstel, H.; Steffens, W.

    1993-01-01

    A contamination with strontium may be lowered by precipitation as tartaric acid complex, a contamination with cesium or cobalt by precipitation of hexacyanoferrates, both accepted wine-making techniques. Contaminated must was obtained both by addition of nuclides to products from the wine harvest or better by growing wine plants on contaminated soils. (orig.) [de

  3. Zero additives preservation of Raphia palm wine | Dioha ...

    African Journals Online (AJOL)

    Palm wine obtained from Raphia palm (Raphia hookeri) in Ayingba, Kogi State, Nigeria, was pasteurized through zero addition of preservative and placed on the shelf for 6 months. After 6 months, another sample of palm wine obtained from the same area was fetched and comparative analysis was carried out on both wine ...

  4. 77 FR 16671 - Labeling Imported Wines With Multistate Appellations

    Science.gov (United States)

    2012-03-22

    ... information being provided to consumers about wine origin.'' According to T.D. ATF-53, multistate appellations...-2010-0007; T.D. TTB-101; Re: Notice No. 110] RIN 1513-AB58 Labeling Imported Wines With Multistate.... SUMMARY: The Alcohol and Tobacco Tax and Trade Bureau is amending the wine labeling regulations to allow...

  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. Flavoured Wine – Fad, Fashion or Trend?

    Directory of Open Access Journals (Sweden)

    Wilson Damien

    2016-01-01

    With this divergence between publicity and market behaviour being echoing across the globe, wine producers need to be able to determine whether a new category represents an opportunity to consider a strategic change in business direction. Although publicity has been shown to effect a change in wine consumer behaviour, the conditions surrounding a new wine category's growth from fad, trend and fashion are analysed for the purpose of strategic management. This study extends findings from historical narratives through the use of empirical evidence from both European and New World wine markets. The evidence is contrasted with a contemporary phenomenological experience expressed by influencers within both of those markets, as a means to illustrate the disparity between the contemporary appeal of popular publicity, and the challenges faced by wine producers having to respond to the market reality. This study illustrates that implementing strategic decisions on whether to engage in a new trend, depends on the innovative category being consistent with existing strategy and able to impact the market without reliance on external publicity.

  7. Application of flow cytometry to wine microorganisms.

    Science.gov (United States)

    Longin, Cédric; Petitgonnet, Clément; Guilloux-Benatier, Michèle; Rousseaux, Sandrine; Alexandre, Hervé

    2017-04-01

    Flow cytometry (FCM) is a powerful technique allowing detection and enumeration of microbial populations in food and during food process. Thanks to the fluorescent dyes used and specific probes, FCM provides information about cell physiological state and allows enumeration of a microorganism in a mixed culture. Thus, this technique is increasingly used to quantify pathogen, spoilage microorganisms and microorganisms of interest. Since one decade, FCM applications to the wine field increase greatly to determine population and physiological state of microorganisms performing alcoholic and malolactic fermentations. Wine spoilage microorganisms were also studied. In this review we briefly describe FCM principles. Next, a deep revision concerning enumeration of wine microorganisms by FCM is presented including the fluorescent dyes used and techniques allowing a yeast and bacteria species specific enumeration. Then, the last chapter is dedicated to fluorescent dyes which are used to date in fluorescent microscopy but applicable in FCM. This chapter also describes other interesting "future" techniques which could be applied to study the wine microorganisms. Thus, this review seeks to highlight the main advantages of the flow cytometry applied to wine microbiology. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. 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.

  9. 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.

  10. UHPLC quantification of sotolon in white wine.

    Science.gov (United States)

    Gabrielli, Mario; Fracassetti, Daniela; Tirelli, Antonio

    2014-05-28

    Sotolon (4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one) is a volatile compound involved in the atypical aging of dry white wine, causing an irreversible defect when it exceeds 7-8 μg L(-1), and it might be adopted as a chemical marker of oxidative aging. An easier and sensitive ultrahigh-pressure liquid chromatography method for its determination in white wine is reported. The sample preparation is based on the liquid/liquid extraction by dichloromethane and the purification by solid phase extraction of the redissolved dry sample. This method showed good linearity and intermediate repeatability (89.5%), and low detection limit (0.029 μg L(-1)). This method was usefully applied to 30 Italian sparkling and still white wine samples, where sotolon was not detected in most of them and exceeded the perception threshold only in one sparkling wine (13 μg L(-1)). The proposed method could be used to further investigate the aging/storage conditions and the chemical-physical parameters affecting its formation in wine.

  11. 222Rn in wine cellars in Hungary

    International Nuclear Information System (INIS)

    Csige, I.; Hunyadi, I.; Szerbin, P.; Juhasz, L.

    2004-01-01

    We measured seasonal average 222 Rn activity concentrations in the air of 60 wine cellars in the Tokajhegyalja and Villany wine regions of Hungary using Radamon type etched track radon detectors. The exposure period was 3 months, matching the seasons of 2003-2004. We also used an ionization chamber-type continuous 222 Rn-monitor (AlphaGUARD PQ222, Genitron Instruments, Germany) to study temporal variations of 222 Rn activity concentration in a selected wine cellar in the Tokajhegyalja wine region. This instruments also recorded temperature, atmospheric pressure and relative humidity data. The etched track detector data revealed that the 222 Rn activity concentrations in the air of wine cellars spread over a wide range, from the ambient outdoor concentration of 6 Bq.m -3 up to 6 kBq.m -3 characteristic of natural caves. The temporal variation of 222 Rn activity concentration in the air of the selected cellar varied inversely with the variation of the atmospheric pressure. Earlier we observed similar phenomena in natural karstic caves connected to the surface with vertical shafts only. This suggests that relatively large volume of pore space of the embedding rock communicates with the volume of the cellar induced by the variation of the atmospheric pressure

  12. Guest Editorial: Resveratrol-enhanced wine

    Directory of Open Access Journals (Sweden)

    Philip A Norrie

    2009-06-01

    Full Text Available Philip A NorrieGeneral Medical Practitioner, Elanora Heights, NSW, AustraliaMan has been drinking wine for the last 9,000 years and the medical profession has been using it as a medicine for the past 5,000 years, making it man’s oldest medicine. The greatest doctors and scientists of the past have sung its praises. Hippocrates (Greek physician and father of modern medicine, 460–370 BC said “Wine is fit for man in a wonderful way provided it is taken with good sense by the sick as well as the healthy”. Pliny the Elder (Roman scientist and historian, 23–79 said “In vino sanitas – in wine there is health” and Paracelsus (German physician and father of modern pharmacology, 1493–1541 said “Whether wine is a nourishment, medicine or poison is a matter of dosage”, while Louis Pasteur (French scientist, 1822–1895 referred to wine as “The most healthful and hygienic of beverages”. I refer to it as the thinking person’s health drink.

  13. What Drives Local Wine Expenditure in Kentucky, Ohio, Tennessee and Pennsylvania? A Consumer Behavior and Wine Market Segmentation Analysis

    OpenAIRE

    Deng, Xueting; Woods, Timothy

    2014-01-01

    This study explores wine expenditure driven factors for consumers in the United States by employing a four-state consumer behaviors study. A market segmentation method is applied to investigate spending patterns of wine consumers in Pennsylvania, Ohio, Kentucky, and Tennessee. Determinants including market segmentation measurements, lifestyle factors and demographic variables are investigated and compared for their significance in driving local wine expenditure, local wine purchase probabilit...

  14. 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

  15. An analysis on the prices of French wines and on a business plan of creating a wine app

    OpenAIRE

    Maupin, Thomas

    2016-01-01

    The purpose of this thesis is to evaluate the influences behind the pricing of French wines by the use of Applied Mathematics and statistical analysis. A regression analysis, based on a literature review of a mathematical compendium, was executed to estimate the coefficients of 21 characteristics of French wines. To perform such analysis, 490 bottles of wines were picked independently from the most famous wine guide of France, the Guide Hachette des Vins. The data was collected in order to ma...

  16. CREEK Project's Oyster Biomass Database for Eight Creeks in the North Inlet Estuary, South Carolina

    Data.gov (United States)

    Baruch Institute for Marine and Coastal Sciences, Univ of South Carolina — A group of eight tidal creeks dominated by oysters, Crassostrea virginica, in North Inlet Estuary, South Carolina, USA were studied using a replicated BACI (Before -...

  17. Sedimentation Study and Flume Investigation, Mission Creek, Santa Barbara, California; Corte Madera Creek, Marin County, California

    National Research Council Canada - National Science Library

    Copeland, Ronald

    2000-01-01

    .... An existing concrete-lined flood control channel on Corte Madera Creek in Marin County, California lacks a debris basin at its upstream terminus and carries significant bed load through a supercritical flow reach...

  18. 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

  19. 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.

  20. A healthy indulgence? Wine consumers and the health benefits of wine

    OpenAIRE

    Lindsey M. Higgins; Erica Llanos

    2015-01-01

    Heart disease is the leading cause of death in the US. Moderate red wine consumption has been linked to a reduction in the risk of death by heart disease and heart attack by 30–50%. With about 600,000 people dying from heart disease in the US each year, red wine has become increasingly popular among health conscious consumers. Wine is often touted for its potential health benefits, but to what extent is “health” a factor when consumers make their consumption decisions for alcoholic beverages?...

  1. How Fern Creek Is Beating Goliath

    Science.gov (United States)

    Donovan, Margaret; Galatowitsch, Patrick; Hefferin, Keri; Highland, Shanita

    2013-01-01

    The "David" is Fern Creek Elementary, a small urban school in Orlando, Florida, that serves an overwhelmingly disadvantaged student population. The "Goliaths" are the mountains of problems that many inner-city students face--poverty, homelessness, mobility, instability, limited parent involvement, and violent neighborhood…

  2. Chelsea Sandwich, LLC (MA0003280) | Chelsea Creek ...

    Science.gov (United States)

    2017-04-10

    EPA and the Massachusetts Department of Environmental Protection (MADEP) have developed final National Pollutant Discharge Elimination System (NPDES) permits for seven bulk petroleum storage facilities located along Chelsea River (Creek) in Chelsea and Revere, Massachusetts to meet the requirements of the Clean Water Act.

  3. Species status of Mill Creek Elliptio

    Energy Technology Data Exchange (ETDEWEB)

    Davis, G.M. [Academy of Natural Sciences (United States); Mulvey, M. [Savannah River Ecology Lab., Aiken, SC (United States)

    1993-12-31

    This report discusses environmental effects of the Savannah River Plant on aqautic populations in Mill Creek and surrounding tributaries. Of particular concern was the status of Elliptio. Genetics and phenotypic characteristics have shown that the current classification system is not adequate for these populations. The appendices characterize genetic variability at different loci, electrophoretic data, allele frequencies, sympatric species, and anatomical characters.

  4. Geology of the Teakettle Creek watersheds

    Science.gov (United States)

    Robert S. LaMotte

    1937-01-01

    The Teakettle Creek Experimental Watersheds lie for the most part on quartzites of probable Triassic age. However one of the triplicate drainages has a considerable acreage developed on weathered granodiorite. Topography is relatively uniform and lends itself to triplicate watershed studies. Locations for dams are suitable if certain engineering precautions...

  5. Mercury in Thana creek, Bombay harbour

    Digital Repository Service at National Institute of Oceanography (India)

    Zingde, M.D.; Desai, B.N.

    Mercury content of the water column estimated along Thana Creek/Bombay Harbour gave a standing stock of about 77 kg in excess of the expected background. Mercury concentration in sediment from 23 locations which varied from 0.17 to 8.21 ppm (dry...

  6. Investigation of the Carrs Creek geofoam project.

    Science.gov (United States)

    2014-08-01

    The I88 culvert crossing of Carrs Creek in Sidney, NY collapsed during the record setting Mid : Atlantic States Flood of June 2006. Rapid construction with geofoam as lightweight fill enabled : partial reopening of I88 by Labor Day 2006. Shortly a...

  7. PIXE determination of Pb in wine

    International Nuclear Information System (INIS)

    Kocsonya, A.; Guguianu, O.; Demeter, I.; Hollos-Nagy, Katalin; Kovacs, I.; Szokefalvi-Nagy, Z.

    2002-01-01

    The permissible level of the Pb content in wine varies in the range of 200-300 μg/l in different countries. These values are below the detection limit for standard PIXE spectrometry. Initiated by an intercomparison action of The International Measurement Evaluation Programme (IMEP, Geel, Belgium), an attempt was made to lower the detection limit of PIXE without introducing any additional chemical steps. Wine samples of 5 ml were gradually condensed below an infrared lamp and 8 μl aliquots were taken from time to time and pipetted onto filter paper. The samples were analysed by standard PIXE technique, with the analyte addition method used for calibration. A detection limit of about 50 ppb was finally achieved. Comparing this value to the permissible levels, this simple and fast technique can be used for screening purposes. As an application, the lead content of three Hungarian market wines was also measured

  8. Biological treatment of wine of distilleries

    International Nuclear Information System (INIS)

    Arias Z, Mario; Velez, Luis Fernando; Ospina, Omar

    2001-01-01

    The potential of the yeast Candida tropicalis and Candida guillermondii was evaluated and an isolated partnership of microorganisms of waters of the Medellin River, conformed by two bacteria and one leavening, to degrade the content of organic matter present in wine produced by the factory of Licores and Alcoholes de Antioquia (FLA) in aerobic process with biomass production. For each one of the microorganisms in study this capacity of removal in units of chemical demand of oxygen was quantified (CDO); in addition, parameters were analyzed such as yield of the biomass in relation to the removed CDO and to total reducing sugars (TRS) consumed, time of fermentation and speed of growth different dilutions from wine. Also the possible inhibition was analyzed that the present phenolic compounds in this wine can cause in the biological process of degradation

  9. PIXE determination of Pb in wine

    Energy Technology Data Exchange (ETDEWEB)

    Kocsonya, A.; Guguianu, O.; Demeter, I.; Hollos-Nagy, Katalin; Kovacs, I.; Szokefalvi-Nagy, Z. E-mail: sznagy@rmki.kfki.hu

    2002-04-01

    The permissible level of the Pb content in wine varies in the range of 200-300 {mu}g/l in different countries. These values are below the detection limit for standard PIXE spectrometry. Initiated by an intercomparison action of The International Measurement Evaluation Programme (IMEP, Geel, Belgium), an attempt was made to lower the detection limit of PIXE without introducing any additional chemical steps. Wine samples of 5 ml were gradually condensed below an infrared lamp and 8 {mu}l aliquots were taken from time to time and pipetted onto filter paper. The samples were analysed by standard PIXE technique, with the analyte addition method used for calibration. A detection limit of about 50 ppb was finally achieved. Comparing this value to the permissible levels, this simple and fast technique can be used for screening purposes. As an application, the lead content of three Hungarian market wines was also measured.

  10. Fermentation and Characterization of Pitaya Wine

    Science.gov (United States)

    Gong, Xiao; Yang, Yaxuan; Ma, Lina; Peng, Shaodan; Lin, Mao

    2017-12-01

    Juice was extracted from pitaya pulp. After fermentation, the wine produced contained 11.2% vol (v/v) alcohol, total sugar content is 7.3g/L, 7.8% °Brix, the content of titratable acid and amino acid nitrogen are 2.34 g/L and 0.46 g/L, respectively. Dragon fruit wine of the communist party of detect aroma components is 56 kinds, content is more than 0.5%, 17 kinds, 9 esters are among those kinds, 5 kinds alcohol, there are 2 kinds of acids, one kind of alkanes. The physicochemical characteristics of wines produced from pitaya is attractive, with unique flavor and rich nutritional value, which makes it widely accepted and even liked.

  11. High precision mass measurements for wine metabolomics

    Directory of Open Access Journals (Sweden)

    Chloé eRoullier-Gall

    2014-11-01

    Full Text Available An overview of the critical steps for the non-targeted Ultra-High Performance Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectrometry (UPLC-Q-ToF-MS analysis of wine chemistry is given, ranging from the study design, data preprocessing and statistical analyses, to markers identification. UPLC-Q-ToF-MS data was enhanced by the alignment of exact mass data from FTICR-MS, and marker peaks were identified using UPLC-Q-ToF-MS². In combination with multivariate statistical tools and the annotation of peaks with metabolites from relevant databases, this analytical process provides a fine description of the chemical complexity of wines, as exemplified in the case of red (Pinot noir and white (Chardonnay wines from various geographic origins in Burgundy.

  12. High precision mass measurements for wine metabolomics

    Science.gov (United States)

    Roullier-Gall, Chloé; Witting, Michael; Gougeon, Régis; Schmitt-Kopplin, Philippe

    2014-11-01

    An overview of the critical steps for the non-targeted Ultra-High Performance Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectrometry (UPLC-Q-ToF-MS) analysis of wine chemistry is given, ranging from the study design, data preprocessing and statistical analyses, to markers identification. UPLC-Q-ToF-MS data was enhanced by the alignment of exact mass data from FTICR-MS, and marker peaks were identified using UPLC-Q-ToF-MS². In combination with multivariate statistical tools and the annotation of peaks with metabolites from relevant databases, this analytical process provides a fine description of the chemical complexity of wines, as exemplified in the case of red (Pinot noir) and white (Chardonnay) wines from various geographic origins in Burgundy.

  13. Spectrochemical determination of lead in wines

    Directory of Open Access Journals (Sweden)

    DRAGAN MARKOVIC

    2000-06-01

    Full Text Available The determination of lead in wines of different origin was performed by means of atomic emission spectroscopy with argon stabilized DC. U-shaped arc and electrothermal atomic absorption spectrometry. The comparison of the results obtained by the direct and standard addition method has indicated the presence of a depressive effect of the complex organic matrix. The effect is avoided successfully by mineralization, as well as by dissolution of the samples. Thus, a relative simple but precise and sensitive method involving the application of a stabilized arc and photoelectric detection with time integration of the emission signals is recommended for the determination of low concentrations of lead in wines. The complex organic matrix was investigated by recording the IR spectra of different wine fractions.

  14. STUDY ON PROMOTING WINE BRANDS ONLINE

    Directory of Open Access Journals (Sweden)

    Nicoleta CRISTACHE

    2014-06-01

    Full Text Available The aim of the present paper is to emphasize the role and importance of social media as a powerful wine promotion instrument. The necessity of approaching this issue is justified by the fact that we live in a Google-centric world and that companies’ marketing strategy as well as their content must constantly adapt to the online searching and information gathering behaviour. To this purpose, our research efforts concentrated on examining the top ten wine producers in Romania, pointing out that corporate rigor supports effective web-sites and social media accounts for wine producers. Form the marketing management perspective, the development of a model to assess the web-site and social media account is highly required as it is useful for winemaking companies. From the academic perspective, it aims at identifying the correlation between the behaviour of modern consumer and the social media impact on all aspects of life.

  15. WINE TOURISM - A GREAT TOURISM OFFER FACE TO NEW CHALLENGES

    Directory of Open Access Journals (Sweden)

    Mihaela MĂNILĂ

    2012-06-01

    Full Text Available Article aims the approach of a new concept developed on the tourism and wine market, named wine tourism and the defining of a wine tourism offer developed increasingly more so at European level especially in the countries of the Southern hemisphere (South Africa, New Zealand, Chile, Australia etc. The wine tourism has known but uneven growth, traditional winemaking countries began to lose ground in favour of the countries of the so called new world. Article therefore tries to refer the current structural and strategic issues on the world market of the wine tourism.

  16. ROMANIAN WINE TRADE IN THE PERIOD 2007-2013

    Directory of Open Access Journals (Sweden)

    Raluca Georgiana LADARU

    2014-12-01

    Full Text Available The paper is based on a research that aimed to analyze the wine exports of Romania by top destination countries in the period 2007-2013. The research method was based on statistical interpretations of the trade data provided by International Trade Center. In value terms the Romanian wine exports increased each year during this period, the main export destination being Germania, United Kingdom and China. Spain was the main exporter of wine for Romania, this country taking advantage of reduced Romanian wine production and Romanian domestic market potential for wine sales.

  17. Escapement monitoring of adult chinook salmon in the Secesh River and Lake Creek, Idaho, 1999; ANNUAL

    International Nuclear Information System (INIS)

    Faurot, Dave; Kucera, Paul A.

    2001-01-01

    Underwater time-lapse video technology was used to monitor adult spring and summer chinook salmon abundance in spawning areas in Lake Creek and the Secesh River, Idaho, in 1999. This technique is a passive methodology that does not trap or handle this Endangered Species Act listed species. This was the third year of testing the remote application of this methodology in the Secesh River drainage. Secesh River chinook salmon represent a wild salmon spawning aggregate that has not been directly supplemented with hatchery fish. Adult chinook salmon spawner abundance was estimated in Lake Creek with the remote time-lapse video application. Adult spawner escapement into Lake Creek in 1999 was 67 salmon. Significant upstream and downstream spawner movement affected the ability to determine the number of fish that contributed to the spawning population. The first passage on Lake Creek was recorded on July 11, two days after installation of the fish counting station. Peak net upstream adult movement occurred at the Lake Creek site on July 20, peak of total movement activity was August 19 with the last fish observed on August 26. A minimum of 133 adult chinook salmon migrated upstream past the Secesh River fish counting station to spawning areas in the Secesh River drainage. The first upstream migrating adult chinook salmon passed the Secesh River site prior to the July 15 installation of the fish counting station. Peak net upstream adult movement at the Secesh River site occurred July 19, peak of total movement was August 15, 17 and 18 and the last fish passed on September 10. Migrating salmon in the Secesh River and Lake Creek exhibited two behaviorally distinct segments of fish movement. Mainly upstream only, movement characterized the first segment. The second segment consisted of upstream and downstream movement with very little net upstream movement. Estimated abundance was compared to single and multiple-pass redd count surveys within the drainage. There were

  18. Baseline risk assessment for the quarry residuals operable unit of the Weldon Spring Site, Weldon Spring, Missouri

    International Nuclear Information System (INIS)

    1998-02-01

    The U.S. Department of Energy (DOE) is conducting cleanup activities at the Weldon Spring site, located in St. Charles County, Missouri, about 48 km (30 mi) west of St. Louis. Cleanup of the site consists of several integrated components. The quarry residuals operable unit (QROU), consisting of the Weldon Spring quarry and its surrounding area, is one of four operable units being evaluated. In accordance with requirements of the Comprehensive Environmental Response, Compensation, and Liability Act (CERCLA), as amended, DOE is conducting a remedial investigation/feasibility study (RI/FS) to determine the proper response to address various contaminated media that constitute the QROU. Specifically, the operable unit consists of the following areas and media: the residual material remaining at the Weldon Spring quarry after removal of the pond water and the bulk waste; groundwater underlying the quarry and surrounding area; and other media located in the surrounding vicinity of the quarry, including surface water and sediment at Femme Osage Slough, Little Femme Osage Creek, and Femme Osage Creek. An initial evaluation of conditions at the quarry area identified remaining data requirements needed to support the conceptual site exposure and hydrogeological models. These data requirements are discussed in the RI/FS work plan issued in January 1994. Soil contamination located at a property adjacent to the quarry, referred to as Vicinity Property 9 (VP9), was originally part of the scope of the QROU, as discussed in the work plan. However, a decision was subsequently made to remediate this vicinity property as part of cleanup activities for the chemical plant operable unit, as provided for in the Record of Decision (ROD). Remediation of VP9 was completed in early 1996. Hence, this baseline risk assessment (BRA) does not address VP9

  19. Baseline risk assessment for the quarry residuals operable unit of the Weldon Spring Site, Weldon Spring, Missouri

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1998-02-01

    The U.S. Department of Energy (DOE) is conducting cleanup activities at the Weldon Spring site, located in St. Charles County, Missouri, about 48 km (30 mi) west of St. Louis. Cleanup of the site consists of several integrated components. The quarry residuals operable unit (QROU), consisting of the Weldon Spring quarry and its surrounding area, is one of four operable units being evaluated. In accordance with requirements of the Comprehensive Environmental Response, Compensation, and Liability Act (CERCLA), as amended, DOE is conducting a remedial investigation/feasibility study (RI/FS) to determine the proper response to address various contaminated media that constitute the QROU. Specifically, the operable unit consists of the following areas and media: the residual material remaining at the Weldon Spring quarry after removal of the pond water and the bulk waste; groundwater underlying the quarry and surrounding area; and other media located in the surrounding vicinity of the quarry, including surface water and sediment at Femme Osage Slough, Little Femme Osage Creek, and Femme Osage Creek. An initial evaluation of conditions at the quarry area identified remaining data requirements needed to support the conceptual site exposure and hydrogeological models. These data requirements are discussed in the RI/FS work plan issued in January 1994. Soil contamination located at a property adjacent to the quarry, referred to as Vicinity Property 9 (VP9), was originally part of the scope of the QROU, as discussed in the work plan. However, a decision was subsequently made to remediate this vicinity property as part of cleanup activities for the chemical plant operable unit, as provided for in the Record of Decision (ROD). Remediation of VP9 was completed in early 1996. Hence, this baseline risk assessment (BRA) does not address VP9.

  20. Grande Ronde Endemic Spring Chinook Project - ODFW, 2008 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Patterson, Scott

    2009-04-10

    Core activities of the Grande Ronde Endemic Spring Chinook Supplementation Program (GRESCSP) are funded through the authority of the Lower Snake River Fish and Wildlife Compensation Plan (LSRCP). The LSRCP program was approved by the Water Resources Development Act of 1976, PL 94-587, Section 102, 94th Congress substantially in accordance with the Special Report, LSRCP, June 1975 on file with the Chief of Engineers. The LSRCP was prepared and submitted in compliance with the Fish and Wildlife Coordination Act of 1958, PL 85-624, 85th Congress, August 12, 1958 to mitigate for the losses of fish and wildlife caused by the construction of dams on lower Snake River. The GRESCSP is an artificial propagation program that was initiated by Bonneville Power Administrations Fish and Wildlife program in the mid 1990's. The intent of this program was to change the mitigation aspect of the LSRCP program (harvest mitigation) to an integrated supplementation program; inasmuch as, hatchery produced fish could be experimentally used as a recovery tool and fish surplus to mitigation would be available for in-place and in-kind harvest. Fish production is still authorized by the LSRCP with the original mitigation return goal of 5,860 adult spring Chinook to the project area. The GRESCSP was developed with two primary components: (1) conventional broodstock (projects 199800702; 199800703; 199800704) and (2) captive brood (projects 199801001; 199801006). The GRESCSP relies on cooperative M&E efforts from the LSRCP including setting aside the Wenaha and Minam tributaries as natural production reserves components used for reference streams. The GRESCSP, coordinated with federal and tribal partners, identifies production levels for both propagation components and weir management strategies for each of the three supplemented tributary areas within the Grande Ronde Sub-basin. The three supplemented areas are Catherine Creek, Lostine River, and upper Grande Ronde River. Lookingglass

  1. Polyphenolic Profiling of Croatian Propolis and Wine

    Directory of Open Access Journals (Sweden)

    Mirza Bojić

    2013-01-01

    Full Text Available Polyphenols are ubiquitous natural compounds that show chemopreventive, cytostatic, immunomodulatory, bacteriostatic/bactericidal, antifungal, anti-inflammatory, antioxidant and many other pharmacological activities. Propolis, wine and many medicinal plants used in everyday life as functional food present rich sources of polyphenols. In this paper we focus on their production, chemical analysis (spectrophotometry, HPLC, HPTLC, GC/MS, etc. of flavonoids and phenolic acids, all of which enable authentication and geographical traceability of propolis and wine. This represents the basis for quality control and regulatory framework for any dietary supplement claiming to have beneficial health effectiveness.

  2. Occurrence and stability of inorganic and organic arsenic species in wines, rice wines and beers from Central European market.

    Science.gov (United States)

    Huang, J-H; Hu, K-N; Ilgen, J; Ilgen, G

    2012-01-01

    We investigated in total 80 wine samples of different types and seven grape juice and 23 beer samples purchased from markets in Central Europe in order to understand the arsenic (As) speciation and help assess the potential As toxicity via intake of alcoholic beverages. Generally, total As concentrations in most samples investigated were below the drinking water limit 10 µg l(-1) published by the World Health Organization (WHO); ranging from 0.46 to 21.0 µg l(-1) As in red and white wines and from 0.75 to 13.4 µg l(-1) As in beers. In addition, concentrations of total As in rice wine and in rice beer were 0.63-6.07 and 3.69-8.23 µg l(-1) As, respectively. The total As concentrations in ice wine ranged from 7.94 to 18.8 µg l(-1) As, significantly higher than in white and red wine. Arsenite predominated as the As species in most of the wine samples, whereas arsenate was the dominant species in rice wine, beer and rice beer. Methyl As components were usually minor components in all wine and beer samples. Monomethylarsonic acid, dimethylarsinic acid and two additional unknown As species were frequently found in grape juice, late harvest and ice wine with higher sweetness. After air exposure, arsenite, arsenate, monomethylarsonic acid and dimethylarsinic acid were stable at 4°C for months, probably due to the acidic conditions of wine and beer samples. The presence of sulfite had little influence on As speciation in wine. Despite the predominance of more toxic arsenite and arsenate in wine and beer, the estimated weekly exposure to As (via consumption of beer, wine and rice wine) is low. The As intake per capita is 6.81 µg from beer, rice wine, estimated using the median of total As concentration multiplied by the average consumption per capita of the corresponding beverage.

  3. Influence of radiation processing of grapes on wine quality

    International Nuclear Information System (INIS)

    Gupta, Sumit; Padole, Rupali; Variyar, Prasad S.; Sharma, Arun

    2015-01-01

    Grapes (Var. Shiraz and Cabernet) were subjected to radiation processing (up to 2 kGy) and wines were prepared and matured (4 months, 15 °C). The wines were analyzed for chromatic characteristics, total anthocyanin (TA), phenolic (TP) and total antioxidant (TAC) content. Aroma of wines was analyzed by GC/MS and sensory analysis was carried out using descriptive analysis. TA, TP and TAC were 77, 31 and 37 percent higher for irradiated (1500 Gy) Cabernet wines, while irradiated Shiraz wines demonstrated 47, 18 and 19 percent higher TA, TP and TAC, respectively. HPLC-DAD analysis revealed that radiation processing of grapes resulted in increased extraction of phenolic constituents in wine with no qualitative changes. No major radiation induced changes were observed in aroma constituents of wine. Sensory analysis revealed that 1500 Gy irradiated samples had higher fruity and berry notes. Thus, radiation processing of grapes resulted in wines with improved organoleptic and antioxidant properties. - Highlights: • Grapes were subjected to radiation processing before wine making. • Wines from irradiated grapes had higher antioxidant and phenolics compared to control. • HPLC analysis confirmed improved extraction of phenolics due to radiation processing. • Aroma profile and sensory quality of control and irradiated wines were similar

  4. Impact of Xanthylium Derivatives on the Color of White Wine.

    Science.gov (United States)

    Bührle, Franziska; Gohl, Anita; Weber, Fabian

    2017-08-19

    Xanthylium derivatives are yellow to orange pigments with a glyoxylic acid bridge formed by dimerization of flavanols, which are built by oxidative cleavage of tartaric acid. Although their structure and formation under wine-like conditions are well established, knowledge about their color properties and their occurrence and importance in wine is deficient. Xanthylium cations and their corresponding esters were synthesized in a model wine solution and isolated via high-performance countercurrent chromatography (HPCCC) and solid phase extraction (SPE). A Three-Alternative-Forced-Choice (3-AFC) test was applied to reveal the color perception threshold of the isolated compounds in white wine. Their presence and color impact was assessed in 70 different wines (58 white and 12 rosé wines) by UHPLC-DAD-ESI-MS n and the storage stability in wine was determined. The thresholds in young Riesling wine were 0.57 mg/L (cations), 1.04 mg/L (esters) and 0.67 mg/L (1:1 ( w / w ) mixture), respectively. The low thresholds suggest a possible impact on white wine color, but concentrations in wines were below the threshold. The stability study showed the degradation of the compounds during storage under several conditions. Despite the low perception threshold, xanthylium derivatives might have no direct impact on white wine color, but might play a role in color formation as intermediate products in polymerization and browning.

  5. Free radical scavenging properties of some wine probes

    International Nuclear Information System (INIS)

    Stasko, A.; Liptakova, M.; Malik, F.

    1999-01-01

    There are preliminary results of investigation of scavenging properties of 8 probes of Slovak wines (consisting of one reference, 3 probes of white wine and 4 probes of red wine). According to the literature so far, wine probes contain paramagnetic species (Mn 2+ , characterised with sextet spectrum, and a singlet line around g=2,00). In our probes we observed Mn 2+ signals, but no significant evidence for a single line of free radical was found. We can conclude that Mn 2+ content in the red wines is generally higher than in the white ones. Further, we investigated the scavenging activities of the probes adding solution of dinitropicryl hydrazyl (DPPH-stable radical) to them. Their ability to terminate free radicals resulted in the decrease of the final DPPH concentrations in the probes. The red wines have significantly higher capability to scavenge free radicals than the probes of white wines. (authors)

  6. Grape and wine culture in Georgia, the South Caucasus

    Directory of Open Access Journals (Sweden)

    Maghradze David

    2016-01-01

    Full Text Available In 2014, the National Wine Agency of the Republic of Georgia initiated a three-year “Research Project for the study of Georgian Grapes and Wine Culture. Through collaborative research by Georgian and foreign institutions and researchers, the project aims to: stimulate research of Georgian viticulture and viniculture, through the lens of the country with the earliest tradition of grape domestication and winemaking; and to reconstruct the continuous development of viticulture and wine culture through time. The project advances the study of grape and wine culture by utilizing a multidisciplinary approach, including: archaeology, history, ethnography, molecular genetics, biomolecular archaeology, palaeobotany, ampelography, enology, climatology and other scientific fields. These studies are diachronic in their approach, beginning with the oldest Neolithic civilizations, to present day, creating a holistic understanding of the continuity and complexity of Georgian Wine Culture to help popularize Georgian Wine throughout the global wine market.

  7. Does behaviour of heavy and light wine buyers differ?

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros; Lockshin, Larry; Habenschuss, Sarah

    and contribution to a brand’s sales, light wine buyers comprise an important target group for small share wine brands. Winemakers of small brands should acknowledge this fact, trying to meet expectations of light buyers as well. In addition, direct marketing strategies could be adapted for each group individually......Purpose: The aim of this paper is to explore the differences in behaviour between heavy and light wine buyers. This is conducted by comparing heavy and light buyers of wine in terms of their repertoires including the size, purchase frequency and market shares across brands, as well as loyalty...... exhibited towards particular wine attributes. Design/methodology/approach: Using panel data of wine purchases in the UK for each buyer group (light and heavy) market shares and loyalty to wine attributes were examined. The polarisation index φ (phi) was used as a measure of loyalty. Findings: The light...

  8. Grande Ronde Endemic Spring Chinook Salmon Supplementation Program: Facility Operation and Maintenance and Monitoring and Evaluation, 2001 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Boe, Stephen J.; Ogburn, Parker N. (Confederated Tribes of the Umatilla Indian Reservation, Department of Natural Resources, Pendleton, OR)

    2003-03-01

    This is the second annual report of a multi-year project to operate adult collection and juvenile acclimation facilities on Catherine Creek and the upper Grande Ronde River for Snake River spring chinook salmon. These two streams have historically supported populations that provided significant tribal and non-tribal fisheries. Supplementation using conventional and captive broodstock techniques is being used to restore fisheries in these streams. Statement of Work Objectives for 2001: (1) Participate in implementation of the comprehensive multiyear operations plan for the Grande Ronde Endemic Spring chinook Supplementation Program (GRESCP). (2) Plan detailed GRESCP Monitoring and Evaluation for future years. (3) Ensure proper construction and trial operation of semi-permanent adult and juvenile facilities for use in 2001. (4) Plan for data collection needs for bull trout. (5) Ensure proper construction and trial operation of semi-permanent adult and juvenile facilities for use in 2001. (6) Collect summer steelhead. (7) Monitor adult endemic spring chinook salmon populations and collect broodstock. (8) Acclimate juvenile spring chinook salmon prior to release into the upper Grande Ronde River and Catherine Creek. (9) Monitor adult population abundance and characteristics of Grande Ronde River spring chinook salmon populations. (10) Monitor condition, movement, and mortality of spring chinook salmon acclimated at remote facilities. (11) Participate in Monitoring & Evaluation of the captive brood component of the Program to document contribution to the Program. (12) Monitor water quality at facilities. (13) Document accomplishments and needs to permitters, comanagers, and funding agencies. (14) Communicate Project results to the scientific community.

  9. Hot springs in Hokuriku District

    Energy Technology Data Exchange (ETDEWEB)

    Sato, K. (Hot Springs Research Center, Japan)

    1971-01-01

    In the Hokuriku district including Toyama, Ishikawa, and Fukui Prefectures, hot springs of more than 25/sup 0/C were investigated. In the Toyama Prefecture, there are 14 hot springs which are located in an area from the Kurobe River to the Tateyama volcano and in the mountainous area in the southwest. In Ishikawa Prefecture there are 16 hot springs scattered in Hakusan and its vicinity, the Kaga mountains, and in the Noto peninsula. In northern Fukui Prefecture there are seven hot springs. The hot springs in Shirakawa in Gifu Prefecture are characterized as acid springs producing exhalations and H/sub 2/S. These are attributed to the Quaternary volcanoes. The hot springs of Wakura, Katayamazu, and Awara in Ishikawa Prefecture are characterized by a high Cl content which is related to Tertiary andesite. The hot springs of Daishoji, Yamanaka, Yamashiro, Kuritsu, Tatsunokuchi, Yuwaku, and Yunotani are characterized by a low HCO/sub 3/ content. The Ca and SO/sub 4/ content decreases from east to west, and the Na and Cl content increases from west to east. These fluctuations are related to the Tertiary tuff and rhyolite. The hot springs of Kuronagi, Kinshu, and Babadani, located along the Kurobe River are characterized by low levels of dissolved components and high CO/sub 2/ and HCO/sub 3/ content. These trends are related to late Paleozoic granite. Hot springs resources are considered to be connected to geothermal resources. Ten tables, graphs, and maps are provided.

  10. Wine glass size and wine sales: a replication study in two bars.

    Science.gov (United States)

    Pechey, Rachel; Couturier, Dominique-Laurent; Hollands, Gareth J; Mantzari, Eleni; Zupan, Zorana; Marteau, Theresa M

    2017-08-01

    Wine glass size may influence perceived volume and subsequently purchasing and consumption. Using a larger glass to serve the same portions of wine was found to increase wine sales by 9.4% (95% CI 1.9, 17.5) in a recent study conducted in one bar. The current study aimed to replicate this previous work in two other bars using a wider range of glass sizes. To match the previous study, a repeated multiple treatment reversal design, during which wine was served in glasses of the same design but different sizes, was used. The study was conducted in two bars in Cambridge, England, using glass sizes of 300, 370, 510 ml (Bar 1) and 300 and 510 ml (Bar 2). Customers purchased their choice of a 750 ml bottle, or standard UK measures of 125, 175 or 250 ml of wine, each of which was served with the same glass. Bar 1 Daily wine volume (ml) purchased was 10.5% (95% CI 1.0, 20.9) higher when sold in 510 ml compared to 370 ml glasses; but sales were not significantly higher with 370 ml versus 300 ml glasses (6.5%, 95% CI -5.2, 19.6). Bar 2 Findings were inconclusive as to whether daily wine purchased differed when using 510 ml versus 300 ml glasses (-1.1%, 95% CI -12.6, 11.9). These results provide a partial replication of previous work showing that introducing larger glasses (without manipulating portion size) increases purchasing. Understanding the mechanisms by which wine glass size influences consumption may elucidate when the effect can be expected and when not. Trial registration This study is a replication study, based on the procedure set out in the trial registration for the study that it attempts to replicate (ISRCTN registry: ISRCTN12018175).

  11. Wine market in Colombia: an opportunity for Portuguese wine producers/exporters

    OpenAIRE

    Hurtado, Angélica

    2015-01-01

    Master in marketing. / JEL Classification System: M16 – International Business Administration M31 - Marketing The main propose of this dissertation is to analyze the attractiveness of the Colombian market for Portuguese wine producers/exporters as well as the main challenges they face when entering in a different market where the consumption of wine is low. This study confronts two different cultures and histories in order to create a link between them with the purpose of pe...

  12. 27 CFR 19.532 - Withdrawals of spirits for use in wine production.

    Science.gov (United States)

    2010-04-01

    ... use in wine production. 19.532 Section 19.532 Alcohol, Tobacco Products and Firearms ALCOHOL AND... Withdrawals Withdrawal of Spirits Without Payment of Tax § 19.532 Withdrawals of spirits for use in wine production. Wine spirits may be withdrawn to a bonded wine cellar without payment of tax for use in wine...

  13. 27 CFR 24.91 - Conveyance of untaxpaid wine or spirits.

    Science.gov (United States)

    2010-04-01

    ... wine or spirits. 24.91 Section 24.91 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Conveyance of Wine Or Spirits on Wine Premises § 24.91 Conveyance of untaxpaid wine or spirits. Untaxpaid...

  14. Measuring success of a wine festival: is it really that simple ...

    African Journals Online (AJOL)

    One of the country's largest wine festivals, the Wacky Wine Festival, is held annually in Robertson, South Africa. Forty-eight wine farms participate actively in the Robertson Valley that forms part of the wine route and festival, which makes this wine festival unique. This paper presents the results of a survey that was ...

  15. Labeling, identification, and recognition of wine-relevant odorants in expert sommeliers, intermediates, and untrained wine drinkers.

    Science.gov (United States)

    Zucco, Gesualdo M; Carassai, Aurelio; Baroni, Maria Rosa; Stevenson, Richard J

    2011-01-01

    In this study we examined the development of wine expertise. We asked four groups--untrained wine drinkers, second- and third-level trainee sommeliers, and professional sommeliers--to engage in a range of olfactory tasks to assess perceptual and semantic aspects of expertise. These tasks included identification, recognition, and description of a range of domain-specific and common odour stimuli, including wines. Trainee sommeliers were significantly poorer at identification of wine-relevant odours than untrained wine drinkers and professional sommeliers. Trainee and professional sommeliers were, however, significantly better than untrained wine drinkers in a delayed matching-to-sample wine-recognition task, but not in the case of other odorous stimuli. The wine-description task demonstrated a degree of skill, in terms of specificity and quantity of wine-relevant descriptors, as a function of expertise. These results, of one of the first studies of examining wine expertise by a cross-sectional developmental approach, indicate that perceptual aspects of expertise are probably rapidly acquired, being present even in the second- and third-level trainees, while semantic expertise is slower to develop, and may incur time for the identification of wine-specific odorants during training.

  16. Aroma release in the oral cavity after wine intake is influenced by wine matrix composition.

    Science.gov (United States)

    Esteban-Fernández, Adelaida; Muñoz-González, Carolina; Jiménez-Girón, Ana; Pérez-Jiménez, María; Pozo-Bayón, María Ángeles

    2018-03-15

    The aim of this study has been to investigate if wine matrix composition might influence the interaction between odorants and oral mucosa in the oral cavity during a "wine intake-like" situation. Aroma released after exposing the oral cavity of three individuals to different wines (n=12) previously spiked with six target aromas was followed by an -in vivo intra-oral SPME approach. Results showed a significant effect of wine matrix composition on the intra-oral aroma release of certain odorants. Among the wine matrix parameters, phenolic compounds showed the largest impact. This effect was dependent on their chemical structure. Some phenolic acids (e.g. hippuric, caffeic) were associated to an increase in the intra-oral release of certain odorants (e.g. linalool, β-ionone), while flavonoids showed the opposite effect, decreasing the intra-oral release of aliphatic esters (ethyl hexanoate). This work shows for the first time, the impact of wine composition on oral-mucosa interactions under physiological conditions. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira Wine case study.

    Science.gov (United States)

    Pereira, Vanda; Albuquerque, Francisco; Cacho, Juan; Marques, José C

    2013-03-05

    Polyphenols, antioxidant potential and color of three types of fortified Madeira wines were evaluated during the accelerated ageing, named as estufagem. The traditional estufagem process was set to 45 °C for 3 months. Overheating conditions, 1 month at 70 °C, were also examined. Total polyphenols (TP), total monomeric anthocyanins (TMA) and total flavonoids (TF) were assessed by spectrophotometric methods, while individual polyphenols and furans were simultaneously determined by HPLC-DAD. Antioxidant potential (AP) was estimated by ABTS, DPPH and FRAP assays, while color was evaluated by Glories and CIELab. Traditional estufagem decreased the TP and AP up to 20% and 26%, respectively, with final values similar to other wines. TMA of the Madeira wines from red grapes decreased during estufagem. Six hydroxybenzoic acids, three hydroxycinnamic acids, one stilbene, three flavonols and three flavan-3-ols were found in these wines. The prominent phenolics were hydroxycinnamates and hydroxybenzoates, even after estufagem. Most polyphenols decreased, with the exception of caffeic, ferulic, p-coumaric, gallic and syringic acids. Finally, both chromatic systems revealed that all wines tended to similar chromatic characteristics after estufagem. The study suggests that estufagem can be applied without high impact on polyphenols and antioxidant potential of these fortified wines.

  18. 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.

  19. Rapid fingerprinting of white wine oxidizable fraction and classification of white wines using disposable screen printed sensors and derivative voltammetry.

    Science.gov (United States)

    Ugliano, Maurizio

    2016-12-01

    This work describes the application of disposable screen printed carbon paste sensors for the analysis of the main white wine oxidizable compounds as well as for the rapid fingerprinting and classification of white wines from different grape varieties. The response of individual white wine antioxidants such as flavanols, flavanol derivatives, phenolic acids, SO2 and ascorbic acid was first assessed in model wine. Analysis of commercial white wines gave voltammograms featuring two unresolved anodic waves corresponding to the oxidation of different compounds, mostly phenolic antioxidants. Calculation of the first order derivative of measured current vs. applied potential allowed resolving these two waves, highlighting the occurrence of several electrode processes corresponding to the oxidation of individual wine components. Through the application of Principal Component Analysis (PCA), derivative voltammograms were used to discriminate among wines of different varieties. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties.

    Science.gov (United States)

    Schelezki, Olaf J; Šuklje, Katja; Boss, Paul K; Jeffery, David W

    2018-09-01

    This study extends previous work on Cabernet Sauvignon wines of lowered alcohol concentrations produced by pre-fermentatively substituting proportions of juice from an overripe crop with "green harvest wine" or water to adjust initial sugar concentrations. Resulting wines were assessed for their volatile compositions and sensory characteristics to evaluate the suitability of this winemaking approach to managing wine alcohol concentrations in warm viticulture regions. Wines from water or green harvest wine substitution were also compared to wines of similar alcohol content produced from earlier harvested grapes. Implementation of water substitution in particular resulted in minor alterations of wine volatile composition compared to the control, and positive aroma and flavour characteristics were preserved. However, overripe sensory attributes such as 'hotness' and 'port wine' were conserved whereas they were absent in wines of similar alcohol level made from earlier harvested grapes, thereby emphasising the relevance of grape (over)maturity when producing lower alcohol wines. Copyright © 2018 Elsevier Ltd. All rights reserved.

  1. Results of paleoflood investigations for Spring, Rapid, Boxedler, and Elk Creeks, Black Hills, western South Dakota

    Science.gov (United States)

    Driscoll, Daniel G.; O'Connor, James E.; Harden, Tessa M.

    2012-01-01

    Flood-frequency analyses for the Black Hills area are especially important because of severe flooding of June 9–10, 1972, that was caused by a large mesoscale convective system and resulted in at least 238 deaths. This paper summarizes results of paleoflood investigations for six study reaches in the central Black Hills. Stratigraphic records and resulting long-term flood chronologies, locally extending more than 2,000 years, were combined with observed and historical flood information to derive flood-frequency estimates. Results indicate that floods as large as and even substantially larger than 1972 have affected most of the study reaches. Results of the paleoflood investigations provide better physically based information on low-probability floods than has been previously available, substantially improving estimates of the magnitude and frequency of large floods in the central Black Hills and reducing associated uncertainties. Collectively, the results provide insights regarding regional flood-generation processes and their spatial controls, enable approaches for extrapolation of results for hazard assessment beyond specific study reaches, and provide a millennial-scale perspective on the 1972 flooding.

  2. Wine Traceability with Rare Earth Elements

    Directory of Open Access Journals (Sweden)

    Maurizio Aceto

    2018-03-01

    Full Text Available The traceability of foodstuffs is now a relevant aspect of the food market. Scientific research has been devoted to addressing this issue by developing analytical protocols in order to find the link between soil and food items. In this view, chemical parameters that can act as soil markers are being sought. In this work, the role of rare earth elements (REEs as geochemical markers in the traceability of red wine is discussed. The REE distribution in samples from each step of the wine making process of Primitivo wine (produced in Southern Italy was determined using the highly sensitive inductively coupled plasma-mass spectrometry (ICP-MS technique. Samples analyzed include grapes, must, and wine samples after every step in the vinification process. The resulting data were compared to the REE distribution in the soil, revealing that the soil fingerprint is maintained in the intermediate products up to and including grape must. Fractionation occurs thereafter as a consequence of further external interventions, which tends to modify the REE profile.

  3. Photoacoustic imaging of port-wine stains

    NARCIS (Netherlands)

    Kolkman, Roy G. M.; Mulder, Miranda J.; Glade, Conrad P.; Steenbergen, Wiendelt; van Leeuwen, Ton G.

    2008-01-01

    BACKGROUND AND OBJECTIVE: To optimize laser therapy of port-wine stains (PWSs), information about the vasculature as well as lesion depth is valuable. In this study we investigated the use of photoacoustic imaging (PAI) to obtain this information. STUDY DESIGN/MATERIALS AND METHODS: PAI uses pulsed

  4. Photoacoustic Imaging of Port-Wine Stains

    NARCIS (Netherlands)

    Kolkman, R.G.M.; Mulder, M.J.; Mulder, Miranda J.; Glade, Conrad P.; Steenbergen, Wiendelt; van Leeuwen, Ton

    2008-01-01

    Background and Objective: To optimize laser therapy of port-wine stains (PWSs), information about the vasculature as well as lesion depth is valuable. In this study we investigated the use of photoacoustic imaging (PAI) to obtain this information. - Study Design/Materials and Methods: PAI uses

  5. Wine Resveratrol: From the Ground Up

    Directory of Open Access Journals (Sweden)

    Luigi Bavaresco

    2016-04-01

    Full Text Available The ability of the grapevine to activate defense mechanisms against some pathogens has been shown to be linked to the synthesis of resveratrol and other stilbenes by the plant (inducible viniferins. Metabolized viniferins may also be produced or modified by extracellular enzymes released by the pathogen in an attempt to eliminate undesirable toxic compounds. Because of the important properties of resveratrol, there is increasing interest in producing wines with higher contents of this compound and a higher nutritional value. Many biotic and abiotic elicitors can trigger the resveratrol synthesis in the berries, and some examples are reported. Under the same elicitation pressure, viticultural and enological factors can substantially affect the resveratrol concentration in the wine. The production of high resveratrol-containing grapes and wines relies on quality-oriented viticulture (suitable terroirs and sustainable cultural practices and winemaking technologies that avoid degradation of the compound. In general, the oenological practices commonly used to stabilize wine after fermentation do not affect resveratrol concentration, which shows considerable stability. Finally the paper reports on two sirtuin genes (SIRT expressed in grapevine leaves and berries and the role of resveratrol on the deacetylation activity of the encoded enzymes.

  6. Climate Change and Global Wine Quality

    Energy Technology Data Exchange (ETDEWEB)

    Jones, G.V. [Department of Geography, Southern Oregon University, 1250 Siskiyou Blvd, Ashland, Oregon, 97520 (United States); White, M.A. [Department of Aquatic, Watershed, and Earth Resources, Utah State University, Logan, Utah, 84322 (United States); Cooper, O.R. [Cooperative Institute for Research in Environmental Sciences CIRES, University of Colorado/NOAA Aeronomy Laboratory, Boulder, Colorado, 80305 (United States); Storchmann, K. [Department of Economics, Yale University, New Haven, Connecticut, 06520 (United States)

    2005-12-01

    From 1950 to 1999 the majority of the world's highest quality wine-producing regions experienced growing season warming trends. Vintage quality ratings during this same time period increased significantly while year-to-year variation declined. While improved winemaking knowledge and husbandry practices contributed to the better vintages it was shown that climate had, and will likely always have, a significant role in quality variations. This study revealed that the impacts of climate change are not likely to be uniform across all varieties and regions. Currently, many European regions appear to be at or near their optimum growing season temperatures, while the relationships are less defined in the New World viticulture regions. For future climates, model output for global wine producing regions predicts an average warming of 2C in the next 50 yr. For regions producing high-quality grapes at the margins of their climatic limits, these results suggest that future climate change will exceed a climatic threshold such that the ripening of balanced fruit required for existing varieties and wine styles will become progressively more difficult. In other regions, historical and predicted climate changes could push some regions into more optimal climatic regimes for the production of current varietals. In addition, the warmer conditions could lead to more poleward locations potentially becoming more conducive to grape growing and wine production.

  7. Red Wine Polyphenols and Vascular Function

    NARCIS (Netherlands)

    I.P.G. Botden (Ilse)

    2012-01-01

    textabstractHippocrates, the father of modern medicine, said many centuries ago: “let food be your medicine.” Today, this quote still shows its value, amongst others by the !nding that red wine consumption attributes to a healthy life style, reducing the risk to develop cardiovascular diseases.

  8. Red Wine, Resveratrol and Atrial Fibrillation.

    Science.gov (United States)

    Stephan, Laura Siga; Almeida, Eduardo Dytz; Markoski, Melissa Medeiros; Garavaglia, Juliano; Marcadenti, Aline

    2017-10-30

    Atrial fibrillation (AF) is a common cardiac arrhythmia that is associated with increased risk for cardiovascular disease and overall mortality. Excessive alcohol intake is a well-known risk factor for AF, but this correlation is less clear with light and moderate drinking. Besides, low doses of red wine may acutely prolong repolarization and slow cardiac conduction. Resveratrol, a bioactive polyphenol found in grapes and red wine, has been linked to antiarrhythmic properties and may act as an inhibitor of both intracellular calcium release and pathological signaling cascades in AF, eliminating calcium overload and preserving the cardiomyocyte contractile function. However, there are still no clinical trials at all that prove that resveratrol supplementation leads to improved outcomes. Besides, no observational study supports a beneficial effect of light or moderate alcohol intake and a lower risk of AF. The purpose of this review is to briefly describe possible beneficial effects of red wine and resveratrol in AF, and also present studies conducted in humans regarding chronic red wine consumption, resveratrol, and AF.

  9. Herbicide residues in grapes and wine.

    Science.gov (United States)

    Ying, G G; Williams, B

    1999-05-01

    The persistence of several common herbicides from grapes to wine has been studied. Shiraz, Tarrango and Doradillo grapes were separately sprayed with either norflurazon, oxyfluorfen, oxadiazon or trifluralin-persistent herbicides commonly used for weed control in vineyards. The dissipation of the herbicides from the grapes was followed for 28 days following treatment. Results showed that norflurazon was the most persist herbicide although there were detectable residues of all the herbicides on both red and white grapes at the end of the study period. The penetration of herbicides into the flesh of the grapes was found to be significantly greater for white grapes than for red grapes. Small-lot winemaking experiments showed that norflurazon persisted at levels close to the initial concentration through vinification and into the finished wine. The other herbicides degraded, essentially via first-order kinetics, within the period of "first fermentation" and had largely disappeared after 28 days. The use of charcoal together with filter pads, or with diatomaceous earth was shown to be very effective in removing herbicide residues from the wine. A 5% charcoal filter removed more than 96% of the norflurazon persisting in the treated wine.

  10. Transcription profiling of sparkling wine second fermentation.

    Science.gov (United States)

    Penacho, Vanessa; Valero, Eva; Gonzalez, Ramon

    2012-02-01

    There is a specific set of stress factors that yeast cells must overcome under second fermentation conditions, during the production of sparkling wines by the traditional (Champenoise) method. Some of them are the same as those of the primary fermentation of still wines, although perhaps with a different intensity (high ethanol concentration, low pH, nitrogen starvation) while others are more specific to second fermentation (low temperature, CO(2) overpressure). The transcription profile of Saccharomyces cerevisiae during primary wine fermentation has been studied by several research groups, but this is the first report on yeast transcriptome under second fermentation conditions. Our results indicate that the main pathways affected by these particular conditions are related to aerobic respiration, but genes related to vacuolar and peroxisomal functions were also highlighted in this study. A parallelism between the transcription profile of wine yeast during primary and second fermentation is appreciated, with ethanol appearing as the main factor driving gene transcription during second fermentation. Low temperature seems to also influence yeast transcription profile under these particular winemaking conditions. Copyright © 2011 Elsevier B.V. All rights reserved.

  11. Dating of wines, neutrino and radioactivity

    International Nuclear Information System (INIS)

    Hubert, Ph.

    2003-01-01

    14 C dating of wines requires a heavy experimental technique implying the preparation of an alcoholic distillate and the use of a beta-radiation detector. Moreover the results have to be corrected in case the wine underwent a chaptalization process with sugar of a different age from that of grapes. A new method based on the detection of 137 Cs is presented. 137 Cs is an artificial gamma isotope that is produced in nuclear fission. Radioactivity measurement campaigns show a strong correlation between the quantity of 137 Cs in wine and the year of production. The concentration of 137 Cs varies from no traces in 1950 (<6 mBq/l) to 350 mBq/l in 1955 to 1070 mBq/l in 1963, since mid sixties a continuous decrease appears that lasts till now except for a short period pointed in 1986 when it peaks to 150 mBq/l, for 2000 the concentration is a few mBq/l. This chaotic curve is mainly due to the fallout of the atmospheric nuclear tests, that took place in the 1950-1963 years, and to the Chernobyl accident in 1986. Today this technique allows to check the validity of the year of production of a less than 50 years old bottled wine and it does not require the uncorking of the bottle. (A.C.)

  12. Modern methods of wine quality analysis

    Directory of Open Access Journals (Sweden)

    Галина Зуфарівна Гайда

    2015-06-01

    Full Text Available  In this paper physical-chemical and enzymatic methods of quantitative analysis of the basic wine components were reviewed. The results of own experiments were presented for the development of enzyme- and cell-based amperometric sensors on ethanol, lactate, glucose, arginine

  13. Hybridization of Palm Wine Yeasts ( Saccharomyces Cerevisiae ...

    African Journals Online (AJOL)

    Haploid auxotrophic strains of Saccharomyces cerevisiae were selected from palm wine and propagated by protoplast fusion with Brewers yeast. Fusion resulted in an increase in both ethanol production and tolerance against exogenous ethanol. Mean fusion frequencies obtained for a mating types ranged between 8 x ...

  14. Trace elements in wine and other beverages

    International Nuclear Information System (INIS)

    Eschnauer, H.

    1974-01-01

    Survey of the mostly physical methods of analysis (e.g. activation analysis) for the dectection of trace elements in wine and in other alcoholic and non-alcoholic beverages as well as for detection of radioactivity (natural and man-made) in these beverages. (HP) [de

  15. Red Wine, Resveratrol and Atrial Fibrillation

    Directory of Open Access Journals (Sweden)

    Laura Siga Stephan

    2017-10-01

    Full Text Available Atrial fibrillation (AF is a common cardiac arrhythmia that is associated with increased risk for cardiovascular disease and overall mortality. Excessive alcohol intake is a well-known risk factor for AF, but this correlation is less clear with light and moderate drinking. Besides, low doses of red wine may acutely prolong repolarization and slow cardiac conduction. Resveratrol, a bioactive polyphenol found in grapes and red wine, has been linked to antiarrhythmic properties and may act as an inhibitor of both intracellular calcium release and pathological signaling cascades in AF, eliminating calcium overload and preserving the cardiomyocyte contractile function. However, there are still no clinical trials at all that prove that resveratrol supplementation leads to improved outcomes. Besides, no observational study supports a beneficial effect of light or moderate alcohol intake and a lower risk of AF. The purpose of this review is to briefly describe possible beneficial effects of red wine and resveratrol in AF, and also present studies conducted in humans regarding chronic red wine consumption, resveratrol, and AF.

  16. Spring viremia of carp

    Science.gov (United States)

    Ahne, W.; Bjorklund, H.V.; Essbauer, S.; Fijan, N.; Kurath, G.; Winton, J.R.

    2002-01-01

    pring viremia of carp (SVC) is an important disease affecting cyprinids, mainly common carp Cyprinus carpio. The disease is widespread in European carp culture, where it causes significant morbidity and mortality. Designated a notifiable disease by the Office International des Epizooties, SVC is caused by a rhabdovirus, spring viremia of carp virus (SVCV). Affected fish show destruction of tissues in the kidney, spleen and liver, leading to hemorrhage, loss of water-salt balance and impairment of immune response. High mortality occurs at water temperatures of 10 to 17°C, typically in spring. At higher temperatures, infected carp develop humoral antibodies that can neutralize the spread of virus and such carp are protected against re-infection by solid immunity. The virus is shed mostly with the feces and urine of clinically infected fish and by carriers. Waterborne transmission is believed to be the primary route of infection, but bloodsucking parasites like leeches and the carp louse may serve as mechanical vectors of SVCV. The genome of SVCV is composed of a single molecule of linear, negative-sense, single-stranded RNA containing 5 genes in the order 3¹-NPMGL-5¹ coding for the viral nucleoprotein, phosphoprotein, matrix protein, glycoprotein, and polymerase, respectively. Polyacrylamide gel electrophoresis of the viral proteins, and sequence homologies between the genes and gene junctions of SVCV and vesicular stomatitis viruses, have led to the placement of the virus as a tentative member of the genus Vesiculovirus in the family Rhabdoviridae. These methods also revealed that SVCV is not related to fish rhabdoviruses of the genus Novirhabdovirus. In vitro replication of SVCV takes place in the cytoplasm of cultured cells of fish, bird and mammalian origin at temperatures of 4 to 31°C, with an optimum of about 20°C. Spring viremia of carp can be diagnosed by clinical signs, isolation of virus in cell culture and molecular methods. Antibodies directed

  17. Developing bulk exchange spring magnets

    Science.gov (United States)

    Mccall, Scott K.; Kuntz, Joshua D.

    2017-06-27

    A method of making a bulk exchange spring magnet by providing a magnetically soft material, providing a hard magnetic material, and producing a composite of said magnetically soft material and said hard magnetic material to make the bulk exchange spring magnet. The step of producing a composite of magnetically soft material and hard magnetic material is accomplished by electrophoretic deposition of the magnetically soft material and the hard magnetic material to make the bulk exchange spring magnet.

  18. LIFE CYCLE OF A WINE BRAND

    Directory of Open Access Journals (Sweden)

    Viktoriia Paziuk

    2015-11-01

    Full Text Available The aim of the work is to determine the life cycle of the wine brand, the development of ways to improve its effectiveness at different stages of the life cycle. Being scientifically informed of the existence of the life cycle of the brand allows modern enterprises to enhance their competitive position in the market and take advantage of the acquired differences in order to attract more attention from consumers. Methods. The study is based on scientific methods of research of economic phenomena: the dialectic, abstract logical (in the exercise of theoretical generalizations to the definition of the concept of «life cycle of the perpetrator of the brand, a scientific abstraction, comparison and ordering (the study of factors influencing the life cycle of the perpetrator of the brand and the factors influencing a choice of products for consumers, statistical and problem-chronological (the study of the requirements of the brand in a changing consumer preferences, logical generalization (in determining the social and ethical functions guilty brand. Results. The stages of the life cycle of the wine brand, which take into account its characteristics and form its social and ethical functions. Describing the requirements for the wine brand in the changing tastes and preferences of consumers. Specification of wine promotion of the brand in an increasingly competitive environment. Preconditions have been set for a new wine brand. The practical significance. The brand always increases the value of the product and its entry into new markets, as well as reduces the time to attract consumers. Possibility to ensure the growth of the brand in a declining market; building market share in a highly competitive environment; marketing innovative products in order to create a new sales strategy. After all, to gain and maintain the popularity of a certain product, one must personalize it with giving associations and a way to provide it with distinctive features. Only

  19. Spring security 3.x cookbook

    CERN Document Server

    Mankale, Anjana

    2013-01-01

    This book follows a cookbook style exploring various security solutions provided by Spring Security for various vulnerabilities and threat scenarios that web applications may be exposed to at the authentication and session level layers.This book is for all Spring-based application developers as well as Java web developers who wish to implement robust security mechanisms into web application development using Spring Security.Readers are assumed to have a working knowledge of Java web application development, a basic understanding of the Spring framework, and some knowledge of the fundamentals o

  20. 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

  1. Summer food habits and trophic overlap of roundtail chub and creek chub in Muddy Creek, Wyoming

    Science.gov (United States)

    Quist, M.C.; Bower, M.R.; Hubert, W.A.

    2006-01-01

    Native fishes of the Upper Colorado River Basin have experienced substantial declines in abundance and distribution, and are extirpated from most of Wyoming. Muddy Creek, in south-central Wyoming (Little Snake River watershed), contains sympatric populations of native roundtail chub (Gila robusta), bluehead sucker, (Catostomus discobolus), and flannelmouth sucker (C. tatipinnis), and represents an area of high conservation concern because it is the only area known to have sympatric populations of all 3 species in Wyoming. However, introduced creek chub (Semotilus atromaculatus) are abundant and might have a negative influence on native fishes. We assessed summer food habits of roundtail chub and creek chub to provide information on the ecology of each species and obtain insight on potential trophic overlap. Roundtail chub and creek chub seemed to be opportunistic generalists that consumed a diverse array of food items. Stomach contents of both species were dominated by plant material, aquatic and terrestrial insects, and Fishes, but also included gastropods and mussels. Stomach contents were similar between species, indicating high trophic, overlap. No length-related patterns in diet were observed for either species. These results suggest that creek chubs have the potential to adversely influence the roundtail chub population through competition for food and the native fish assemblage through predation.

  2. Mathematical modelling of flooding at Magela Creek

    International Nuclear Information System (INIS)

    Vardavas, I.

    1989-01-01

    The extent and frequency of the flooding at Magela Creek can be predicted from a mathematical/computer model describing the hydrological phases of surface runoff. Surface runoff involves complex water transfer processes over very inhomogeneous terrain. A simple mathematical model of these has been developed which includes the interception of rainfall by the plant canopy, evapotranspiration, infiltration of surface water into the soil, the storage of water in surface depressions, and overland and subsurface water flow. The rainfall-runoff model has then been incorporated into a more complex computer model to predict the amount of water that enters and leaves the Magela Creek flood plain, downstream of the mine. 2 figs., ills

  3. The macroinvertebrates of Magela Creek, Northern Territory

    International Nuclear Information System (INIS)

    Marchant, R.

    1982-04-01

    The littoral zones of five permanent billabongs in Magela Creek were sampled monthly for macroinvertebrates. Greatest numbers of taxa and individuals were caught in the late wet season and early dry season in the shallow billabongs; in the deep billabongs, seasonal variations were not so marked. These changes appeared to be associated with the development of macrophytes, which offered food and shelter to the invertebrate fauna. The dominant groups were the Chironomidae, Oligochaetae and Ephemeroptera. The seasonal patterns of the catches were sufficiently consistent for future samples to be able to be compared with these initial ones with some confidence that any changes are real. This work is part of a larger study into the biota and water quality of Magela Creek designed to provide data on aquatic communities before mining of the Ranger uranium deposit starts

  4. Selenium speciation profiles in biofortified sangiovese wine.

    Science.gov (United States)

    Fontanella, Maria Chiara; D'Amato, Roberto; Regni, Luca; Proietti, Primo; Beone, Gian Maria; Businelli, Daniela

    2017-09-01

    Biofortification is an agronomic-based strategy, utilized by farmers, to produce selenium (Se)-enriched food products that may help reduce dietary deficiencies of Se occurring throughout susceptible regions of the world. The foliar exposure route application ensures a high efficiency of Se assimilation by the plant since it does not depend on root-to-shoot translocation. In this study we treated grapevines of Sangiovese variety in the pre-flowering period with sodium selenate (100mg Se L -1 ). Se content was measured in leaves, fruit at harvest time and in wine respectively in treated and not treated samples with ICP-MS. At harvest, a higher amount of Se in the treated leaves compared to untreated ones was found, 16.0±3.1mgkg -1 dry weight (dw) against 0.17±0.006mgkg -1 dw in the untreated ones. The treated grapes had a content of Se of 0.800±0.08mgkg -1 dw, while that untreated one 0.065±0.025mgkg -1 dw. Immediately after the malolactic fermentation, the wine obtained from treated and untreated vines had a Se content of 0.620±0.09mg Se L -1 and 0.024±0.010mg Se L -1 respectively. In our case the percentage of inorganic Se is 26% of the total Se in the untreated wine, while in Se enriched wine this percentage increase to 47.5% of the total Se. The Se(VI) was the inorganic chemical form more present in enriched wine, probably due to foliar application with selenate. Distributions of Se species suggested being careful to the choice of the enrichment solutions to promote a balanced distribution of different chemical forms, perhaps favouring the accumulation of organic forms. Copyright © 2016 Elsevier GmbH. All rights reserved.

  5. 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.

  6. NORTH HILL CREEK 3-D SEISMIC EXPLORATION PROJECT

    Energy Technology Data Exchange (ETDEWEB)

    Marc T. Eckels; David H. Suek; Denise H. Harrison; Paul J. Harrison

    2004-05-06

    Wind River Resources Corporation (WRRC) received a DOE grant in support of its proposal to acquire, process and interpret fifteen square miles of high-quality 3-D seismic data on non-allotted trust lands of the Uintah and Ouray (Ute) Indian Reservation, northeastern Utah, in 2000. Subsequent to receiving notice that its proposal would be funded, WRRC was able to add ten square miles of adjacent state and federal mineral acreage underlying tribal surface lands by arrangement with the operator of the Flat Rock Field. The twenty-five square mile 3-D seismic survey was conducted during the fall of 2000. The data were processed through the winter of 2000-2001, and initial interpretation took place during the spring of 2001. The initial interpretation identified multiple attractive drilling prospects, two of which were staked and permitted during the summer of 2001. The two initial wells were drilled in September and October of 2001. A deeper test was drilled in June of 2002. Subsequently a ten-well deep drilling evaluation program was conducted from October of 2002 through March 2004. The present report discusses the background of the project; design and execution of the 3-D seismic survey; processing and interpretation of the data; and drilling, completion and production results of a sample of the wells drilled on the basis of the interpreted survey. Fifteen wells have been drilled to test targets identified on the North Hill Creek 3-D Seismic Survey. None of these wildcat exploratory wells has been a dry hole, and several are among the best gas producers in Utah. The quality of the data produced by this first significant exploratory 3-D survey in the Uinta Basin has encouraged other operators to employ this technology. At least two additional 3-D seismic surveys have been completed in the vicinity of the North Hill Creek Survey, and five additional surveys are being planned for the 2004 field season. This project was successful in finding commercial oil, natural gas

  7. Steel Creek primary producers: Periphyton and seston, L-Lake/Steel Creek Biological Monitoring Program, January 1986--December 1991

    International Nuclear Information System (INIS)

    Bowers, J.A.; Toole, M.A.; van Duyn, Y.

    1992-02-01

    The Savannah River Site (SRS) encompasses 300 sq mi of the Atlantic Coastal Plain in west-central South Carolina. Five major tributaries of the Savannah River -- Upper Three Runs Creek, Four Mile Creek, Pen Branch, Steel Creek, and Lower Three Runs Creek -- drain the site. In 1985, L Lake, a 400-hectare cooling reservoir, was built on the upper reaches of Steel Creek to receive effluent from the restart of L-Reactor and to protect the lower reaches from thermal impacts. The Steel Creek Biological Monitoring Program was designed to assess various components of the system and identify and changes due to the operation of L-Reactor or discharge from L Lake. An intensive ecological assessment program prior to the construction of the lake provided baseline data with which to compare data accumulated after the lake was filled and began discharging into the creek. The Department of Energy must demonstrate that the operation of L-Reactor will not significantly alter the established aquatic ecosystems. This report summarizes the results of six years' data from Steel Creek under the L-Lake/Steel Creek Monitoring Program. L Lake is discussed separately from Steel Creek in Volumes NAI-SR-138 through NAI-SR-143

  8. Steel Creek primary producers: Periphyton and seston, L-Lake/Steel Creek Biological Monitoring Program, January 1986--December 1991

    Energy Technology Data Exchange (ETDEWEB)

    Bowers, J.A. [Westinghouse Savannah River Co., Aiken, SC (United States); Toole, M.A.; van Duyn, Y. [Normandeau Associates Inc., New Ellenton, SC (United States)

    1992-02-01

    The Savannah River Site (SRS) encompasses 300 sq mi of the Atlantic Coastal Plain in west-central South Carolina. Five major tributaries of the Savannah River -- Upper Three Runs Creek, Four Mile Creek, Pen Branch, Steel Creek, and Lower Three Runs Creek -- drain the site. In 1985, L Lake, a 400-hectare cooling reservoir, was built on the upper reaches of Steel Creek to receive effluent from the restart of L-Reactor and to protect the lower reaches from thermal impacts. The Steel Creek Biological Monitoring Program was designed to assess various components of the system and identify and changes due to the operation of L-Reactor or discharge from L Lake. An intensive ecological assessment program prior to the construction of the lake provided baseline data with which to compare data accumulated after the lake was filled and began discharging into the creek. The Department of Energy must demonstrate that the operation of L-Reactor will not significantly alter the established aquatic ecosystems. This report summarizes the results of six years` data from Steel Creek under the L-Lake/Steel Creek Monitoring Program. L Lake is discussed separately from Steel Creek in Volumes NAI-SR-138 through NAI-SR-143.

  9. Water quality of the Canchim’s creek watershed in São Carlos, SP, Brazil, occupied by beef and dairy cattle activities

    Directory of Open Access Journals (Sweden)

    Odo Primavesi

    2002-06-01

    Full Text Available The Canchim’s creek watershed in São Carlos, SP, Brazil, was chosen to evaluate water quality affected by dairy and beef cattle production systems based on tropical pasture. The water samples were collected monthly, during three years, at six sampling points: spring in a tropical forest, spring in an intensive dairy production system, two dam springs, and stream water upward and at the delta. Results showed differences (P<0.01 among sampling points for the mean parameters. True color, hardness, turbidity, electric conductivity, alkalinity, pH, chemical oxygen demand and consumed oxygen explained well differences among sampling points. According to current legislation standards, water quality fitted with most of the established parameters for class 2, with exception of phosphate and iron. The high levels of total phosphorus, except in the forest spring, classified this water in an eutrophic class, even where soil and water conservation practices were considered adequate.

  10. Water quality of the Canchim?s creek watershed in São Carlos, SP, Brazil, occupied by beef and dairy cattle activities

    Directory of Open Access Journals (Sweden)

    Primavesi Odo

    2002-01-01

    Full Text Available The Canchim?s creek watershed in São Carlos, SP, Brazil, was chosen to evaluate water quality affected by dairy and beef cattle production systems based on tropical pasture. The water samples were collected monthly, during three years, at six sampling points: spring in a tropical forest, spring in an intensive dairy production system, two dam springs, and stream water upward and at the delta. Results showed differences (P<0.01 among sampling points for the mean parameters. True color, hardness, turbidity, electric conductivity, alkalinity, pH, chemical oxygen demand and consumed oxygen explained well differences among sampling points. According to current legislation standards, water quality fitted with most of the established parameters for class 2, with exception of phosphate and iron. The high levels of total phosphorus, except in the forest spring, classified this water in an eutrophic class, even where soil and water conservation practices were considered adequate.

  11. 87Sr/86Sr from rock and soil into vine and wine

    International Nuclear Information System (INIS)

    Horn, P.; Schaaf, P.; Holbach, B.; Hoelzl, S.; Eschnauer, H.

    1993-01-01

    For provenance assignments of wines strontium isotope ratios can be used because soils from different wine-growing regions, and hence the wines grown there, each show specific ratios. Some successful applications are demonstrated. (orig.)

  12. 77 FR 7547 - Energy Conservation Standards for Wine Chillers and Miscellaneous Refrigeration Products: Public...

    Science.gov (United States)

    2012-02-13

    ... information about wine chillers and miscellaneous refrigeration products should contact Ms. Brenda Edwards at... Conservation Standards for Wine Chillers and Miscellaneous Refrigeration Products: Public Meeting and.... Department of Energy (DOE) is considering establishing energy conservation standards for residential wine...

  13. Wine and cultural heritage. The experience of the Alto Douro Wine Region

    Directory of Open Access Journals (Sweden)

    Lina Lourenço-Gomes

    2015-12-01

    Full Text Available The Demarcated Douro Region is one of the oldest demarcated wine regions, and the largest and the most heterogeneous mountainous wine region in the world. Viticulture covers 44,000 ha, and since 2001 an area covering 24,600 ha has been designated as the most representative territory of the Demarcated Douro Region, the Alto Douro Wine Region. This region is included in the list of World Heritage Sites as an evolving and living cultural landscape. The Demarcated Douro Region fits the terroir model, as its economy is based on wine (Porto wine and Douro still wines, supplemented by tourism. During recent decades, both activities have witnessed deep and structural changes, with consequences for the maintenance of the traditional characteristics of the cultural landscape that drove the UNESCO classification. With this issue in mind, the goal of this paper is to describe the recent evolution of the main economic activities of the Demarcated Douro Region. In particular, we aim to deepen the knowledge about the preferences of Portuguese visitors towards the Alto Douro Wine Region and its attributes, thus determining those that deserve preservation and, consequently, public attention. The results of a mixed logit model show that visitors assign highest utility to the preservation of vineyards supported by schist walls, followed by the agglomerations and the characteristic mosaic nature of the landscape. Additionally, respondents who are richer, employed, better educated, better informed regarding the culture of the site and more influenced by the listing are more willing to participate in preserving the cultural heritage of the region.

  14. Wine and health perceptions: Exploring the impact of gender, age and ethnicity on consumer perceptions of wine and health

    Directory of Open Access Journals (Sweden)

    Kathryn J. Chang

    2016-12-01

    Full Text Available This study explores U.S. wine consumers’ perception of wine and health by gender, age, and ethnic background. An extensive body of epidemiological studies suggests that there are health benefits from moderate wine drinking. In light of an increased consumer preference over healthier foods and beverages, it is important to understand the health orientation of wine consumers and the effect of gender, age, or ethnicity on their perceptions of wine and health. An online survey was used to collect data from more than 1000 U.S. wine consumers. The results show that there is a statistically significant difference across demographic segments in terms of the level of health consciousness. Millennials and Asians are the most concerned, whereas Whites are the least, about health in their respective segments. Red wine is considered the healthiest wine type compared to other colors and styles. Moreover, more than 80% of the sample believes drinking red wine is healthier than drinking beer or spirits. However, nearly 50% of the sample thinks sulfites in wine can cause headaches. Managerial implications are discussed.

  15. Exploration of the Upper Hot Creek Ranch Geothermal Resource, Nye County, Nevada

    Energy Technology Data Exchange (ETDEWEB)

    Dick Benoit; David Blackwell

    2006-01-01

    The Upper Hot Creek Ranch (UHCR) geothermal system had seen no significant exploration activity prior to initiation of this GRED III project. Geochemical geothermometers calculated from previously available but questionable quality analyses of the UHCR hot spring waters indicated possible subsurface temperatures of +320 oF. A complex Quaternary and Holocene faulting pattern associated with a six mile step over of the Hot Creek Range near the UHCR also indicated that this area was worthy of some exploration activity. Permitting activities began in Dec. 2004 for the temperature-gradient holes but took much longer than expected with all drilling permits finally being received in early August 2005. The drilling and geochemical sampling occurred in August 2005. Ten temperature gradient holes up to 500’ deep were initially planned but higher than anticipated drilling and permitting costs within a fixed budget reduced the number of holes to five. Four of the five holes drilled to depths of 300 to 400’ encountered temperatures close to the expected regional thermal background conditions. These four holes failed to find any evidence of a large thermal anomaly surrounding the UHCR hot springs. The fifth hole, located within a narrow part of Hot Creek Canyon, encountered a maximum temperature of 81 oF at a depth of 105’ but had cooler temperatures at greater depth. Temperature data from this hole can not be extrapolated to greater depths. Any thermal anomaly associated with the UHCR geothermal system is apparently confined to the immediate vicinity of Hot Creek Canyon where challenges such as topography, a wilderness study area, and wetlands issues will make further exploration time consuming and costly. Ten water samples were collected for chemical analysis and interpretation. Analyses of three samples of the UHCR thermal give predicted subsurface temperatures ranging from 317 to 334 oF from the Na-K-Ca, silica (quartz), and Na-Li geothermometers. The fact that all

  16. Exploration of the Upper Hot Creek Ranch Geothermal Resource, Nye County, Nevada

    Energy Technology Data Exchange (ETDEWEB)

    Dick Benoit; David Blackwell

    2005-10-31

    The Upper Hot Creek Ranch (UHCR) geothermal system had seen no significant exploration activity prior to initiation of this GRED III project. Geochemical geothermometers calculated from previously available but questionable quality analyses of the UHCR hot spring waters indicated possible subsurface temperatures of +320 oF. A complex Quaternary and Holocene faulting pattern associated with a six mile step over of the Hot Creek Range near the UHCR also indicated that this area was worthy of some exploration activity. Permitting activities began in Dec. 2004 for the temperature-gradient holes but took much longer than expected with all drilling permits finally being received in early August 2005. The drilling and geochemical sampling occurred in August 2005. Ten temperature gradient holes up to 500’ deep were initially planned but higher than anticipated drilling and permitting costs within a fixed budget reduced the number of holes to five. Four of the five holes drilled to depths of 300 to 400’ encountered temperatures close to the expected regional thermal background conditions. These four holes failed to find any evidence of a large thermal anomaly surrounding the UHCR hot springs. The fifth hole, located within a narrow part of Hot Creek Canyon, encountered a maximum temperature of 81 oF at a depth of 105’ but had cooler temperatures at greater depth. Temperature data from this hole can not be extrapolated to greater depths. Any thermal anomaly associated with the UHCR geothermal system is apparently confined to the immediate vicinity of Hot Creek Canyon where challenges such as topography, a wilderness study area, and wetlands issues will make further exploration time consuming and costly. Ten water samples were collected for chemical analysis and interpretation. Analyses of three samples of the UHCR thermal give predicted subsurface temperatures ranging from 317 to 334 oF from the Na-K-Ca, silica (quartz), and Na-Li geothermometers. The fact that all

  17. Geohydrology and Water Quality of the Valley-Fill Aquifer System in the Upper Sixmile Creek and West Branch Owego Creek Valleys in the Town of Caroline, Tompkins County, New York

    Science.gov (United States)

    Miller, Todd S.

    2009-01-01

    In 2002, the U.S. Geological Survey, in cooperation with the Town of Caroline and Tompkins County Planning Department, began a study of the valley-fill aquifer system in upper Sixmile Creek and headwaters of West Branch Owego Creek valleys in the Town of Caroline, NY. The purpose of the study is to provide geohydrologic data to county and town planners as they develop a strategy to manage and protect their water resources. The first aquifer reach investigated in this series is in the Town of Caroline and includes the upper Sixmile Creek valley and part of West Branch Owego Creek valley. The portions of the valley-fill aquifer system that are comprised of saturated coarse-grained sediments including medium to coarse sand and sandy gravel form the major aquifers. Confined sand and gravel units form the major aquifers in the western and central portions of the upper Sixmile Creek valley, and an unconfined sand and gravel unit forms the major aquifer in the eastern portion of the upper Sixmile Creek valley and in the headwaters of the West Branch Owego Creek valley. The valley-fill deposits are thinnest near the edges of the valley where they pinch out along the till-mantled bedrock valley walls. The thickness of the valley fill in the deepest part of the valley, at the western end of the study area, is about 100 feet (ft); the thickness is greater than 165 ft on top of the Valley Heads Moraine in the central part of the valley. An estimated 750 people live over and rely on groundwater from the valley-fill aquifers in upper Sixmile Creek and West Branch Owego Creek valleys. Most groundwater withdrawn from the valley-fill aquifers is pumped from wells with open-ended 6-inch diameter casings; the remaining withdrawals are from shallow dug wells or cisterns that collect groundwater that discharges to springs (especially in the Brooktondale area). The valley-fill aquifers are the sources of water for about 200 households, several apartment complexes, two mobile home parks

  18. 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.

  19. The Patroon Creek Contamination Migration Investigation

    International Nuclear Information System (INIS)

    Dufek, K.; Zafran, A.; Moore, J.T.

    2006-01-01

    Shaw performed a Site Investigation (SI) for sediment within the Unnamed Tributary of the Patroon Creek, a section of the Patroon Creek, and the Three Mile Reservoir as part of the overall contract with the United States Army Corps of Engineers (USACE) to remediate the Colonie Formerly Utilized Sites Remedial Action Program (FUSRAP) Site. The Unnamed Tributary formerly flowed through the former Patroon Lake, which was located on the main site property and was used as a landfill for radiological and chemical wastes. The objective of the investigation was to determine the absence/presence of radioactive contamination within the three Areas of Concern (AOC). In order to accomplish this objective, Shaw assembled a team to produce a Technical Memorandum that provided an in-depth understanding of the environmental conditions related to the Patroon Creek. Upon completion and analysis of the Technical Memorandum, a Conceptual Site Model (CSM) was constructed and a Technical Planning Program (TPP) was held to develop a Sediment Investigation Work Plan and Sediment Investigation Sampling and Analysis Plan. A total of 32 sample locations were analyzed using on-site direct gamma scans with a Pancake Geiger-Mueller (PGM) instrument for screening purposes and samples were analyzed at on-site and off-site laboratories. The highest interval from each core scan was selected for on-site analysis utilizing a High Purity Germanium (HPGe) detector. Eight of these samples were sent off-site for gamma/alpha spectroscopy confirmation. The data collected during the SI indicated that the U-238 cleanup criterion was exceeded in sediment samples collected from two locations within the Unnamed Tributary but not in downstream sections of Patroon Creek or Three Mile Reservoir. Future actions for impacted sediment in the Unnamed Tributary will be further evaluated. Concentrations of U-238 and Th-232 in all other off-site sediment samples collected from the Unnamed Tributary, Patroon Creek, and

  20. Report A: Fish distribution and population dynamics in Rock Creek, Klickitat County, Washington

    Science.gov (United States)

    Allen, Brady; Munz, Carrie S.; Harvey, Elaine

    2013-01-01

    The U.S. Geological Survey collaborated with the Yakama Nation starting in fall of 2009 to study the fish populations in Rock Creek, a Washington State tributary of the Columbia River 21 kilometers upstream of John Day Dam. Prior to this study, very little was known about the ESA-listed (threatened) Mid-Columbia River steelhead (Oncorhynchus mykiss) population in this arid watershed with intermittent stream flow. The objectives of the study were to quantify fish habitat, document fish distribution, abundance, and movement, and identify areas of high salmonid productivity. To accomplish these objectives, we electrofished in the spring and fall, documenting the distribution and relative abundance of all fish species to evaluate the influence of biotic factors on salmonid productivity and survival. We surveyed the distribution of perennial pools and established a network of automated temperature recording devices from river kilometer (rkm) 2 to 23 in Rock Creek and rkm 0 to 8 in Squaw Creek, a major tributary entering Rock Creek at rkm 13, to better understand the abiotic factors influencing the salmonid populations. Salmonid abundance estimates were conducted using a mark-recapture method in a systematic subsample of the perennial pools. The proportion and timing of salmonids migrating from these pools were assessed by building, installing, and operating two passive integrated transponder (PIT) tag interrogation systems at rkm 5 and at the confluence with Squaw Creek (rkm 13). From fall 2009 to fall 2012, we PIT-tagged 3,088 O. mykiss and 151 coho salmon (O. kisutch) during electrofishing efforts. In the lowest flow periods of 2010 to 2012, we found that an average of 36% of the surveyed streambed length was dry, and 17% remained as perennial pools. The maximum temperature recorded in those pools was 24.4°C, but most pools had a maximum temperature that was less than 21°C. O. mykiss were present in most pools, and non-native fish species, such as smallmouth bass

  1. Geohydrology and potential hydrologic effects of underground coal mining in the Rapid Creek Basin, Mesa County, Colorado

    Science.gov (United States)

    Brooks, Tom

    1986-01-01

    The U.S. Bureau of Land Management may lease additional coal tracts in the Rapid Creek basin, Colorado. Springs in this basin are used as a water supply for the town of Palisade. The geohydrology of the basin is described and the potential hydrologic effects of underground coal mining in the basin summarized. Geologic formations in the basin consists of Cretaceous sandstone and shale, Tertiary sandstone, shale, and basalt, and unconsolidated deposits of Quaternary age. Some sandstone and coal beds are permeable, although bedrock in the basin typically is a confining bed. Unconsolidated deposits contain aquifers that are the source of spring discharge. Stream discharge was measured on Rapid and Cottonwood Creeks, and inventories were made of 7 reservoirs, 25 springs, and 12 wells. Specific conductance of streams ranged from 320 to 1,050 microsiemens/cm at 25C; pH ranged from 7.8 to 8.6. Specific conductance of springs ranged from 95 to 1,050 microsiemens/cm at 25C; pH ranged from 6.8 to 8.3. Discharge from the basin includes about 18,800 acre-ft/yr as evapotranspiration, 1,300 acre-ft/yr as springflow, 1,280 acre-ft/yr as streamflow, and negligible groundwater flow in bedrock. With appropriate mining methods, underground mining would not decrease flow in basin streams or from springs. The potential effects of mining-caused subsidence might include water-pipeline damage and temporary dewatering of bedrock adjacent to coal mining. (Author 's abstract)

  2. Volatile composition of Merlot wine from different vine water status.

    Science.gov (United States)

    Qian, Michael C; Fang, Yu; Shellie, Krista

    2009-08-26

    The impact of deficit irrigation during berry development on Merlot wine volatile composition was investigated in this study. Own-rooted Merlot vines grown in a commercial vineyard in Idaho were supplied with 100 or 35% of their estimated crop evapotranspiration needs throughout the berry development. Wines were produced from those grapes from the 2002, 2003, and 2004 growing seasons. Volatile compounds in the wines were analyzed using the stir bar sorptive extraction-gas chromatography-mass spectrometry technique. The results demonstrated that despite vintage differences in volatile composition, in each of 3 years of this study, deficit irrigation during berry development had a consistent effect on wine volatile composition. Wine produced from deficit-irrigated vines had increased amounts of vitispiranes, beta-damascenone, guaiacol, 4-methylguaiacol, 4-ethylguaiacol, and 4-vinylguaiacol relative to wine produced from well-watered vines. Deficit irrigation had no effect on the concentrations of other measured volatiles such as esters and terpenes.

  3. Experimental evidence for the cardioprotective effects of red wine

    Science.gov (United States)

    Das, Samarjit; Santani, Dev D; Dhalla, Naranjan S

    2007-01-01

    Both epidemiological and experimental studies have revealed that intake of wine, particularly red wine, in moderation protects cardiovascular health; however, the experimental basis for such an action is not fully understood. Because all types of red wine contain varying amounts of alcohol and antioxidants, it is likely that the cardioprotective effect of red wine is due to both these constituents. In view of its direct action on the vascular smooth muscle cells, alcohol may produce coronary vasodilation in addition to attenuating oxidative stress by its action on the central nervous system. The antioxidant components of red wine may provide cardioprotection by their ability to reduce oxidative stress in the heart under different pathological conditions. Mild-to-moderate red wine consumption improves cardiac function in the ischemic myocardium through the protection of endothelial function, the expression of several cardioprotective oxidative stress-inducible proteins, as well as the activation of adenosine receptors and nitrous oxide synthase mechanisms. PMID:18650973

  4. Antioxidant properties of different products and additives in white wine.

    Science.gov (United States)

    Comuzzo, Piergiorgio; Battistutta, Franco; Vendrame, Marco; Páez, Mariana Silvina; Luisi, Graziano; Zironi, Roberto

    2015-02-01

    Different winemaking products (ascorbic acid, glutathione, yeast lees and a yeast autolysate) were tested in comparison with sulphur dioxide, concerning radical scavenging activity (measured by DPPH assay), oxygen consumption capacity and ability to reduce wine colour and predisposition to browning. Trials were performed in white wines and model solution. SO2 was the most active in reducing wine colour development. Fresh lees and ascorbic acid were very effective in oxygen and free radical scavenging, but they both induced browning during wine storage, the former, by releasing phenolic compounds. Glutathione was also able to scavenge DPPH in wine, but less effective against oxygen, and it induced browning during storage. Surprisingly, the yeast derivative preparation was the treatment that behave more similarly to sulphiting; it was very active in scavenging DPPH, and, even without modifying oxygen consumption rate, it protected quite well wine colour over an 8months storage time. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Mallow Springs, County Cork, Ireland

    Science.gov (United States)

    Aldwell, C. R.

    1996-03-01

    Because of its copious and reliable rainfall, Ireland has an abundance of springs. Many of the larger ones issue from the Carboniferous limestone that occurs in over 40% of the country. The spring water is mainly a calcium bicarbonate type with a temperature of about 10°C. In the 18th century, warm and cold springs were developed as spas in various parts of Ireland. The popularity of these springs was short and most were in major decline by 1850. Today only one cold spa at Lisdoonvarna, Co. Clare is still operating. Springs in Ireland were places of religious significance for the pre-Christian Druidic religion. In the Christian period they became holy wells, under the patronage of various saints. Cures for many different ailments were attributed to water from these wells.

  6. Hydrogeology of the Mammoth Spring groundwater basin and vicinity, Markagunt Plateau, Garfield, Iron, and Kane Counties, Utah

    Science.gov (United States)

    Spangler, Lawrence E.

    2012-01-01

    The Markagunt Plateau, in southwestern Utah, lies at an altitude of about 9,500 feet, largely within Dixie National Forest. The plateau is capped primarily by Tertiary- and Quaternary-age volcanic rocks that overlie Paleocene- to Eocene-age limestone of the Claron Formation, which forms escarpments on the west and south sides of the plateau. In the southwestern part of the plateau, an extensive area of sinkholes has formed that resulted primarily from dissolution of the underlying limestone and subsequent subsidence and (or) collapse of the basalt, producing sinkholes as large as 1,000 feet across and 100 feet deep. Karst development in the Claron Formation likely has been enhanced by high infiltration rates through the basalt. Numerous large springs discharge from the volcanic rocks and underlying limestone on the Markagunt Plateau, including Mammoth Spring, one of the largest in Utah, with discharge that ranges from less than 5 to more than 300 cubic feet per second (ft3/s). In 2007, daily mean peak discharge of Mammoth Spring was bimodal, reaching 54 and 56 ft3/s, while daily mean peak discharge of the spring in 2008 and in 2009 was 199 ft3/s and 224 ft3/s, respectively. In both years, the rise from baseflow, about 6 ft3/s, to peak flow occurred over a 4- to 5-week period. Discharge from Mammoth Spring accounted for about 54 percent of the total peak streamflow in Mammoth Creek in 2007 and 2008, and about 46 percent in 2009, and accounted for most of the total streamflow during the remainder of the year. Results of major-ion analyses for water samples collected from Mammoth and other springs on the plateau during 2006 to 2009 indicated calcium-bicarbonate type water, which contained dissolved-solids concentrations that ranged from 91 to 229 milligrams per liter. Concentrations of major ions, trace elements, and nutrients did not exceed primary or secondary drinking-water standards; however, total and fecal coliform bacteria were present in water from Mammoth and

  7. Combined effects of tides, evaporation and rainfall on the soil conditions in an intertidal creek-marsh system

    Science.gov (United States)

    Xin, Pei; Zhou, Tingzhang; Lu, Chunhui; Shen, Chengji; Zhang, Chenming; D'Alpaos, Andrea; Li, Ling

    2017-05-01

    Salt marshes, distributed globally at the land-ocean interface, are a highly productive eco-system with valuable ecological functions. While salt marshes are affected by various eco-geo-hydrological processes and factors, soil moisture and salinity affect plant growth and play a key role in determining the structure and functions of the marsh ecosystem. To examine the variations of both soil parameters, we simulated pore-water flow and salt transport in a creek-marsh system subjected to spring-neap tides, evaporation and rainfall. The results demonstrated that within a sandy-loam marsh, the tide-induced pore-water circulation averted salt build-up due to evaporation in the near-creek area. In the marsh interior where the horizontal drainage was weak, density-driven flow was responsible for dissipating salt accumulation in the shallow soil layer. In the sandy-loam marsh, the combined influences of spring-neap tides, rainfall and evaporation led to the formation of three characteristic zones, c.f., a near-creek zone with low soil water saturation (i.e., well-aerated) and low pore-water salinity as affected by the semi-diurnal spring tides, a less well-aerated zone with increased salinity where drainage occurred during the neap tides, and an interior zone where evaporation and rainfall infiltration regulated the soil conditions. These characteristics, however, varied with the soil type. In low-permeability silt-loam and clay-loam marshes, the tide-induced drainage weakened and the soil conditions over a large area became dominated by evaporation and rainfall. Sea level rise was found to worsen the soil aeration condition but inhibit salt accumulation due to evaporation. These findings shed lights on the soil conditions underpinned by various hydrogeological processes, and have important implications for further investigations on marsh plant growth and ecosystem functions.

  8. The microbial ecology of wine grape berries.

    Science.gov (United States)

    Barata, A; Malfeito-Ferreira, M; Loureiro, V

    2012-02-15

    Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria with different physiological characteristics and effects upon wine production. Some species are only found in grapes, such as parasitic fungi and environmental bacteria, while others have the ability to survive and grow in wines, constituting the wine microbial consortium. This consortium covers yeast species, lactic acid bacteria and acetic acid bacteria. The proportion of these microorganisms depends on the grape ripening stage and on the availability of nutrients. Grape berries are susceptible to fungal parasites until véraison after which the microbiota of truly intact berries is similar to that of plant leaves, which is dominated by basidiomycetous yeasts (e.g. Cryptococcus spp., Rhodotorula spp. Sporobolomyces spp.) and the yeast-like fungus Aureobasidium pullulans. The cuticle of visually intact berries may bear microfissures and softens with ripening, increasing nutrient availability and explaining the possible dominance by the oxidative or weakly fermentative ascomycetous populations (e.g. Candida spp., Hanseniaspora spp., Metschnikowia spp., Pichia spp.) approaching harvest time. When grape skin is clearly damaged, the availability of high sugar concentrations on the berry surface favours the increase of ascomycetes with higher fermentative activity like Pichia spp. and Zygoascus hellenicus, including dangerous wine spoilage yeasts (e.g. Zygosaccharomyces spp., Torulaspora spp.), and of acetic acid bacteria (e.g. Gluconobacter spp., Acetobacter spp.). The sugar fermenting species Saccharomyces cerevisiae is rarely found on unblemished berries, being favoured by grape damage. Lactic acid bacteria are minor partners of grape microbiota and while being the typical agent of malolactic fermentation, Oenococcus oeni has been seldom isolated from grapes in the vineyard. Environmental ubiquitous bacteria of the genus Enterobacter spp., Enterococcus spp., Bacillus spp

  9. Linear magnetic spring and spring/motor combination

    Science.gov (United States)

    Patt, Paul J. (Inventor); Stolfi, Fred R. (Inventor)

    1991-01-01

    A magnetic spring, or a spring and motor combination, providing a linear spring force characteristic in each direction from a neutral position, in which the spring action may occur for any desired coordinate of a typical orthogonal coordinate system. A set of magnets are disposed, preferably symmetrically about a coordinate axis, poled orthogonally to the desired force direction. A second set of magnets, respectively poled opposite the first set, are arranged on the sprung article. The magnets of one of the sets are spaced a greater distance apart than those of the other, such that an end magnet from each set forms a pair having preferably planar faces parallel to the direction of spring force, the faces being offset so that in a neutral position the outer edge of the closer spaced magnet set is aligned with the inner edge of the greater spaced magnet set. For use as a motor, a coil can be arranged with conductors orthogonal to both the magnet pole directions and the direction of desired spring force, located across from the magnets of one set and fixed with respect to the magnets of the other set. In a cylindrical coordinate system having axial spring force, the magnets are radially poled and motor coils are concentric with the cylinder axis.

  10. The role of light, temperature and wine bottle colour on pigment enhancement in white wine.

    Science.gov (United States)

    Dias, Daniel A; Smith, Trevor A; Ghiggino, Kenneth P; Scollary, Geoffrey R

    2012-12-15

    Pigmentation enhancement in a Chardonnay wine with high flavan-3-ol concentration was examined by irradiating the wine under controlled conditions. Heating the wine in darkness required temperatures in excess of 50°C before enhanced pigmentation became apparent. It was found that ultraviolet and, to a lesser extent, low wavelength visible light contributed to pigment production. The development of pigmentation depended on wine bottle glass colour: Flint>Arctic Blue>French Green>Antique Green. This is in agreement with the transmission characteristics of the bottles with even the darkest (Antique Green) allowing the transmission of some ultraviolet light. Riboflavin, when added to the wine, degraded rapidly when exposed to radiation <400 nm. The degradation of riboflavin and the onset of colour development depended on the actual amounts as well as the ratio of riboflavin to flavan-3-ol, suggesting that a complex series of reactions are occurring. A degradation product of riboflavin may be contributing to the increase in absorbance in the visible region observed during light exposure. Copyright © 2012 Elsevier Ltd. All rights reserved.

  11. THE CONTENT OF OCHRATOXIN A IN MOLDAVIAN WINE PRODUCTS

    Directory of Open Access Journals (Sweden)

    Boris Găină

    2009-12-01

    Full Text Available The basic objective of this work is studying the content of ochratoxin A (OTA in grapes, grape juice, and wine. This is an analysis of their origin, the conditions of contamination and ways decontamination, toxiconogenes mushrooms, toxicity, world and European regulations. It was estimated the methods of detection of mycotoxins in wine products. It has examined the contents of OTA in the Moldavian juice/wine from different varietals at different stages of winemaking and obtained by different proceeds winemaking.

  12. Radioactive content in Portuguese wines (1951-1971)

    International Nuclear Information System (INIS)

    Brito, M.C.F.Q.

    1975-01-01

    In this work we describe some considerations about the importance of a wine control quality, concerning the radioactive content susceptible to enter in a human diet. Results of total beta activity measurements and determination of radionuclides such as 90 Sr, 137 Cs and Uranium and Thorium radioactive families were determined in Fundao country wines (crops from 1951 to 1968) and in recent wines from different provinces

  13. Determination of Selected Metals in Fruit Wines by Spectroscopic Techniques

    OpenAIRE

    Płotka-Wasylka, Justyna; Rutkowska, Małgorzata; Cieślik, Bartłomiej; Tyburcy, Alan; Namieśnik, Jacek

    2017-01-01

    Background. The determination of metals in different types of food and beverages samples has drawn significant attention due to several reasons with the most important one being the nutritional and toxic effects of these elements or their compounds. The knowledge of certain elements content in wines/fruit wines is of special interest due to their toxicity in case of excessive intake and also the effect they seem to have on the organoleptic properties of wine. Results. The study was focused on...

  14. STUDY OF WINES POSITIONING ON THE ROMANIAN MARKET

    OpenAIRE

    Alex GAVRILESCU

    2011-01-01

    In this paper, I have done a research on the positioning of Romanian wines. The positioning is a necessary approach of brands to have a privileged position in the minds of consumers. In front of the keen foreign competition, the Romanian wine brands must assert a new identity to match the Romanian client's current lifestyle. The main objective of the research is the identification of the Romanian wine brand positioning. To achieve the objective of the research I have conducted a market resear...

  15. Acetic acid bacteria spoilage of bottled red wine -- a review.

    Science.gov (United States)

    Bartowsky, Eveline J; Henschke, Paul A

    2008-06-30

    Acetic acid bacteria (AAB) are ubiquitous organisms that are well adapted to sugar and ethanol rich environments. This family of Gram-positive bacteria are well known for their ability to produce acetic acid, the main constituent in vinegar. The oxidation of ethanol through acetaldehyde to acetic acid is well understood and characterised. AAB form part of the complex natural microbial flora of grapes and wine, however their presence is less desirable than the lactic acid bacteria and yeast. Even though AAB were described by Pasteur in the 1850s, wine associated AAB are still difficult to cultivate on artificial laboratory media and until more recently, their taxonomy has not been well characterised. Wine is at most risk of spoilage during production and the presence of these strictly aerobic bacteria in grape must and during wine maturation can be controlled by eliminating, or at least limiting oxygen, an essential growth factor. However, a new risk, spoilage of wine by AAB after packaging, has only recently been reported. As wine is not always sterile filtered prior to bottling, especially red wine, it often has a small resident bacterial population (wines, sealed with natural cork closures, and stored in a vertical upright position may develop spoilage by acetic acid bacteria. This spoilage is evident as a distinct deposit of bacterial biofilm in the neck of the bottle at the interface of the wine and the headspace of air, and is accompanied with vinegar, sherry, bruised apple, nutty, and solvent like off-aromas, depending on the degree of spoilage. This review focuses on the wine associated AAB species, the aroma and flavour changes in wine due to AAB metabolism, discusses the importance of oxygen ingress into the bottle and presents a hypothesis for the mechanism of spoilage of bottled red wine.

  16. Phenolic Compounds from Wine as Natural Preservatives of Fish Meat

    OpenAIRE

    Pedro Aredes Aredes-Fernández; María Cristina Manca de Nadra; María José Rodríguez-Vaquero

    2013-01-01

    The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and three wine varieties (Cabernet Sauvignon, Malbec and Merlot) caused cellular death of both bacteria on fish meat at 4 °C. Rutin-quercetin combination was effective on fish meat even at 20 °C. Clarified wine...

  17. Is Mercosur promoting trade? Insights from Argentinean wine exports

    OpenAIRE

    Andrea Dal Bianco; Maria J. Estrella-Orrego; Vasco L. Boatto; Alejandro J. Gennari

    2017-01-01

    As a consequence of the rapid and significative decrease in domestic demand, to avoid structural surplus traditional wine producing countries have been forced to export a growing share of their wine production. This article empirically investigates Argentinean trade policy on the wine sector over the last years, in order to understand its effect on export flows. An expanded gravity model was estimated through a Poisson pseudo-maximum likelihood estimator, in order to account for heteroskedast...

  18. Colloidal stability of tannins: astringency, wine tasting and beyond

    OpenAIRE

    Zanchi, D.; Poulain, C.; Konarev, P.; Tribet, C.; Svergun, D. I.

    2008-01-01

    Tannin-tannin and tannin-protein interactions in water-ethanol solvent mixtures are studied in the context of red wine tasting. While tannin self-aggregation is relevant for visual aspect of wine tasting (limpidity and related colloidal phenomena), tannin affinities for salivary proline-rich proteins is fundamental for a wide spectrum of organoleptic properties related to astringency. Tannin-tannin interactions are analyzed in water-ethanol wine-like solvents and the precipitation map is cons...

  19. Challenges in Italian wine routes: managing stakeholder networks

    OpenAIRE

    Bregoli, Ilenia; Hingley, Martin; Del Chiappa, Giacomo; Sodano, Valeria

    2016-01-01

    Purpose – The aim of this article is to analyse how wine and tourism operators understand the concept of a wine route, in order to determine the impact that definition can have on the extent to which stakeholders working within distinct, but related sectors (namely wine production, tourism, food and hospitality) collaborate with each other and share knowledge. Design/methodology/approach – By adopting the theoretical lens of “boundary objects” (understood as tangible or intangible entitie...

  20. Influence of biological, experiential and psychological factors in wine preference segmentation.

    Science.gov (United States)

    Pickering, Gary J; Hayes, John E

    2017-06-01

    We sought to determine the influence of selected biological, experiential and psychological variables on self-reported liking and consumption of wine in a sample of 329 Ontario wine consumers. Cluster analysis revealed three distinct groups, representing plausible market segments: wine lovers; dry table wine likers/sweet dislikers; and sweet wine likers/fortified dislikers. These groups differ in level of wine expertise, wine adventurousness, alcohol intake, bitterness from 6- n -propylthiouracil (PROP), and several demographic variables. PROP hypo-tasters ( n =113) and PROP hyper-tasters ( n =112) differed in liking scores for nine of the 11 wine styles [ANCOVA, P (F)marketing strategies.