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

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

Development of a CE-QUAL-W2 temperature model for Crystal Springs Lake, Portland, Oregon

Science.gov (United States)

Buccola, Norman L.; Stonewall, Adam J.

2016-05-19

During summer 2014, lake level, streamflow, and water temperature in and around Crystal Springs Lake in Portland, Oregon, were measured by the U.S. Geological Survey and the City of Portland Bureau of Environmental Services to better understand the effect of the lake on Crystal Springs Creek and Johnson Creek downstream. Johnson Creek is listed as an impaired water body for temperature by the Oregon Department of Environmental Quality (ODEQ), as required by section 303(d) of the Clean Water Act. A temperature total maximum daily load applies to all streams in the Johnson Creek watershed, including Crystal Springs Creek. Summer water temperatures downstream of Crystal Springs Lake and the Golf Pond regularly exceed the ODEQ numeric criterion of 64.4 °F (18.0 °C) for salmonid rearing and migration. To better understand temperature contributions of this system, the U.S. Geological Survey developed two-dimensional hydrodynamic water temperature models of Crystal Springs Lake and the Golf Pond. Model grids were developed to closely resemble the bathymetry of the lake and pond using data from a 2014 survey. The calibrated models simulated surface water elevations to within 0.06 foot (0.02 meter) and outflow water temperature to within 1.08 °F (0.60 °C). Streamflow, water temperature, and lake elevation data collected during summer 2014 supplied the boundary and reference conditions for the model. Measured discrepancies between outflow and inflow from the lake, assumed to be mostly from unknown and diffuse springs under the lake, accounted for about 46 percent of the total inflow to the lake.

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

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

Reconnaissance of the hydrology, water quality, and sources of bacterial and nutrient contamination in the Ozark Plateaus aquifer system and Cave Springs Branch of Honey Creek, Delaware County, Oklahoma, March 1999-March 2000

Science.gov (United States)

Schlottmann, Jamie L.; Tanner, Ralph S.; Samadpour, Mansour

2000-01-01

A reconnaissance investigation of hydrology and water quality was conducted to evaluate possible sources of bacteria and nutrient contamination in the Cave Springs Branch basin and the underlying karstic Ozark Plateau aquifer system. Objectives were to: (1) determine the directions of ground-water flow in the basin and determine whether Cave Springs Branch interacts with ground water, (2) compare water quality in Cave Springs Branch with water quality in nearby wells to determine whether the stream is contaminating nearby wells, and (3) determine sources of fecal coliform bacteria and nitrate contamination in Cave Springs Branch and ground water. Potential sources of bacteria and nitrate in the area include cultivated agriculture, cow and horse on pasture, poultry production, households, and wildlife. Presence of fecal coliform and fecal streptococcal bacteria directly indicate fecal contamination and the potential for the presence of other pathogenic organisms in a water supply. Nitrate in drinking water poses health risks and may indicate the presence of additional contaminants. Fecal coliform bacteria colony counts were least in wells, intermediate in the poultry-processing plant wastewater outfall and Honey Creek above the confluence with Cave Springs Branch, and greatest in Cave Springs Branch. Bacteria strains and resistance to antibiotics by some bacteria indicate that livestock may have been sources of some bacteria in the water samples. Multiple antibiotic resistances were not present in the isolates from the water samples, indicating that the bacteria may not be from human or poultry sources. Ribotyping indicates that Escherichia coli bacteria in water samples from the basin were from bird, cow, horse, dog, deer, and human sources. The presence of multiple ribotypes from each type of animal source except bird indicates that most of the bacteria are from multiple populations of source animals. Identifiable sources of bacteria in Cave Springs Branch at the

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...

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

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.

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

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.

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.

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.

Climate variability and wine quality over Portuguese regions

Science.gov (United States)

Gouveia, Célia M.; Gani, Érico A.; Liberato, Margarida L. R.

2015-04-01

The relationship between the characteristics of wine and its geographic origin is frequently used to explain the hierarchy of high-quality wines. Port wine is produced from grapes grown in selected areas of the Douro valley, in Portugal, the so-called Região Demarcada do Douro, the first wine-producing region of the world (dating from 1758). The Douro region presents distinctive climatic, topographic and soil characteristics. Moreover Portugal possesses a large array of native varietals, producing an abundant diversity of different wines. The most protected wines, produced only with some authorised grape varietals in the demarcated regions, are labelled D.O.C. (Denominação de Origem Controlada, similar to the French Appellation d'Origine Contrôlée (AOC)) which secures a superior wine quality. Recent warming trends in Portugal are associated with the significant increase in the frequency and duration of heat waves, and the increase in the frequency of hot days and tropical nights, especially in spring and summer, together with a significant decrease in the frequency of cold waves and frost days (Santo et al., 2014). Moreover a predominantly negative tendency in precipitation indices was also found (de Lima et al., 2014). These trends and associated changes in temperature and precipitation regimes may exert strong influences on agriculture systems. In this work we have performed an analysis of the distinct behaviour of several meteorological fields in vintage versus non-vintage years for Port Wine on one hand and Alentejo and Dão/Bairrada DOC regions on the other hand, during the period spanning from 1964-1995. The relative importance of maximum and minimum temperature, precipitation and frost days is assessed for each individual month of the vegetative cycle and their importance to the wine quality is evaluated. Furthermore, composites of 500 hPa geopotential height and sea level pressure fields over the Euro Atlantic region are also compared for years

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...

Climate variability and Port wine quality

Science.gov (United States)

Gouveia, Celia; Liberato, Margarida L. R.; Trigo, Ricardo M.; Dacamara, Carlos

2010-05-01

Recent warming trends for Portugal have been found to be steepest in winter and spring and more pronounced for minimum than for maximum values of temperature (Miranda et al, 2002). These trends and associated changes in temperature and precipitation regimes may exert strong influences on agriculture systems. For instance, high values of the North Atlantic Oscillation (NAO) index have been shown to significantly reduce precipitation over Iberia and therefore induce low yield wheat crops in Portugal (Gouveia and Trigo, 2006). Port wine is produced from grapes grown in selected areas of the Douro valley, the so-called Região Demarcada do Douro, the first wine-producing region of the world (dating from 1758). A vintage wine is made from grapes that were grown and harvested in a single specified year and is classified as such because of the above average quality, a status that is attributed by Port houses in their best years. The Douro region presents distinctive climatic, topographic and soil characteristics. While the latest factors are fixed in time, the former may considerably change from year to year, exposing the Port wine productions to a large risk associated to interannual and intra-seasonal climatic variations. It is therefore to be expected that high quality wines are generally associated to optimum climatic conditions. In this work we have performed an analysis of the distinct behaviour of several meteorological fields in vintage versus non-vintage years. The relative importance of maximum and minimum temperature, precipitation and frost days is assessed for each individual month of the vegetative cycle and their importance to a high quality wine year is evaluated. Composites of 500 hPa geopotential height and sea level pressure fields over the Euro Atlantic region are also compared for vintage and non-vintage years. Results reveal a strong dependence of vintage production on maximum temperature and precipitation during spring and summer (the growing season

The Wells Creek Meteorite Impact Site and Changing Views on Impact Cratering

Science.gov (United States)

Ford, J. R. H.; Orchiston, Wayne; Clendening, Ron

2012-11-01

Wells Creek is a confirmed meteorite impact site in Tennessee, USA. The Wells Creek structure was first noticed by railroad surveyors around 1855 and brought to the attention of J.M. Safford, Tennessee's State Geologist. He included an insert in the 1869 Geologic Map of Tennessee, which is the first known map to include the structure. The origin of the Wells Creek structure was controversial, and was interpreted as being either the result of volcanic steam explosion or meteorite impact. It was only in the 1960s that Wilson and Stearns were able to state that the impact hypothesis was preferred. Evidence for a Wells Creek meteorite impact includes drill core results, extreme brecciation and shatter cones, while a local lack of volcanic material is telling. Just to the north of the Wells Creek Basin are three small basins that Wilson concluded were associated with the Wells Creek impact event, but evidence regarding the origin of the Austin, Indian Mound and Cave Spring Hollow sites is not conclusive.

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

International Nuclear Information System (INIS)

Matscha, G.; Sutherland, D.

2005-06-01

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

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

Salmon Supplementation Studies in Idaho Rivers; Field Activities Conducted on Clear and Pete King Creeks, 2002 Annual Report.

Energy Technology Data Exchange (ETDEWEB)

Bretz, Justin K.; Olson, Jill M. (US Fish and Wildlife Service, Idaho Fishery Resource Office, Ahsahka, ID)

2003-03-01

In 2002 the Idaho Fisheries Resource Office continued working as a cooperator on the Salmon Supplementation Studies in Idaho Rivers (ISS) project on Pete King and Clear creeks. Data relating to supplementation treatment releases, juvenile sampling, juvenile PIT tagging, broodstock spawning and rearing, spawning ground surveys, and snorkel surveys were used to evaluate the project data points and augment past data. Supplementation treatments included the release of 51,329 left ventral-clipped smolts into Clear Creek (750 were PIT tagged), and 12,000 unmarked coded-wire tagged parr into Pete King Creek (998 were PIT tagged). Using juvenile collection methods, Idaho Fisheries Resource Office staff PIT tagged and released 579 naturally produced spring chinook juveniles in Clear Creek, and 54 on Pete King Creek, for minimum survival estimates to Lower Granite Dam. For Clear Creek, minimum survival estimates to Lower Granite Dam of hatchery produced supplementation and naturally produced PIT tagged smolts, were 36.0%, and 53.1%, respectively. For Pete King Creek, minimum survival estimates to Lower Granite Dam, of hatchery produced supplementation smolts and naturally produced smolts PIT tagged as parr and presmolts, were 18.8%, and 8.3%, respectively. Adults collected for broodstock in 2002 represented the final adult broodstock group collected for the ISS project. Twenty-six ventral clipped, and 28 natural adult spring chinook were transported above the weir. Monitoring and evaluation of spawning success was continued on Clear and Pete King creeks. A total of 69 redds were counted and 79 carcasses were recovered on Clear Creek. Two redds were observed and no carcasses were collected on Pete King Creek.

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

Evaluating connection of aquifers to springs and streams, Great Basin National Park and vicinity, Nevada

Science.gov (United States)

Prudic, David E.; Sweetkind, Donald S.; Jackson, Tracie R.; Dotson, K. Elaine; Plume, Russell W.; Hatch, Christine E.; Halford, Keith J.

2015-12-22

Federal agencies that oversee land management for much of the Snake Range in eastern Nevada, including the management of Great Basin National Park by the National Park Service, need to understand the potential extent of adverse effects to federally managed lands from nearby groundwater development. As a result, this study was developed (1) to attain a better understanding of aquifers controlling groundwater flow on the eastern side of the southern part of the Snake Range and their connection with aquifers in the valleys, (2) to evaluate the relation between surface water and groundwater along the piedmont slopes, (3) to evaluate sources for Big Springs and Rowland Spring, and (4) to assess groundwater flow from southern Spring Valley into northern Hamlin Valley. The study focused on two areas—the first, a northern area along the east side of Great Basin National Park that included Baker, Lehman, and Snake Creeks, and a second southern area that is the potential source area for Big Springs. Data collected specifically for this study included the following: (1) geologic field mapping; (2) drilling, testing, and water quality sampling from 7 test wells; (3) measuring discharge and water chemistry of selected creeks and springs; (4) measuring streambed hydraulic gradients and seepage rates from 18 shallow piezometers installed into the creeks; and (5) monitoring stream temperature along selected reaches to identify places of groundwater inflow.

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 ...

Hydrologic data for the Weldon Spring radioactive waste-disposal sites, St. Charles County, Missouri; 1984-1986

Science.gov (United States)

Kleeschulte, M.J.; Emmett, L.F.; Barks, J.H.

1986-01-01

Hydrologic and water quality data were collected during an investigation of the Weldon Spring radioactive waste disposal sites and surroundings area in St. Charles County, Missouri, from 1984 to 1986. The data consists of water quality analyses of samples collected from 45 groundwater and 27 surface water sites. This includes analyses of water from four raffinate pits and from the Weldon Spring quarry. Also included in the report are the results of a seepage run on north flowing tributaries to Dardenne Creek from Kraut Run to Crooked Creek. Mean daily discharge from April 1985 to April 1986 is given for two springs located about 1.5 mi north of the chemical plant. (USGS)

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

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)

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

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

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)

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...

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)

Wine phenolics.

Science.gov (United States)

Waterhouse, Andrew L

2002-05-01

Wine contains many phenolic substances, most of which originate in the grape berry. The phenolics have a number of important functions in wine, affecting the tastes of bitterness and astringency, especially in red wine. Second, the color of red wine is caused by phenolics. Third, the phenolics are the key wine preservative and the basis of long aging. Lastly, since phenolics oxidize readily, they are the component that suffers owing to oxidation and the substance that turns brown in wine (and other foods) when exposed to air. Wine phenolics include the non-flavonoids: hydroxycinnamates, hydroxybenzoates and the stilbenes; plus the flavonoids: flavan-3-ols, the flavonols, and the anthocyanins. While polymeric condensed tannins and pigmented tannins constitute the majority of wine phenolics, their large size precludes absorption and thus they are not likely to have many health effects (except, perhaps, in the gut). The total amount of phenols found in a glass of red wine is on the order of 200 mg versus about 40 mg in a glass of white wine.

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

OpenAIRE

Li, Yuanbo; Bardaji de Azcarate, Isabel

2017-01-01

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...

Pine Creek Ranch, FY 2001 Annual Report.

Energy Technology Data Exchange (ETDEWEB)

Berry, Mark E.

2001-11-01

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.

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...

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

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.

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...

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.

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...

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.

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.

Investigations into the Early Life-history of Naturally Produced Spring Chinook Salmon and Summer Steelhead in the Grande Ronde River Basin, Annual Report 2001.

Energy Technology Data Exchange (ETDEWEB)

Reischauer, Alyssa; Monzyk, Frederick; Van Dyke, Erick

2003-06-01

We determined migration timing and abundance of juvenile spring chinook salmon Oncorhynchus tshawytscha and juvenile steelhead/rainbow trout Oncorhynchus mykiss using rotary screw traps on four streams in the Grande Ronde River basin during the 2001 migratory year (MY 2001) from 1 July 2000 through 30 June 2001. Based on migration timing and abundance, two distinct life-history strategies of juvenile spring chinook and O. mykiss could be distinguished. An 'early' migrant group left upper rearing areas from 1 July 2000 through 29 January 2001 with a peak in the fall. A 'late' migrant group descended from upper rearing areas from 30 January 2001 through 30 June 2001 with a peak in the spring. The migrant population of juvenile spring chinook salmon in the upper Grande Ronde River in MY 2001 was very low in comparison to previous migratory years. We estimated 51 juvenile spring chinook migrated out of upper rearing areas with approximately 12% of the migrant population leaving as early migrants to overwinter downstream. In the same migratory year, we estimated 16,067 O. mykiss migrants left upper rearing areas with approximately 4% of these fish descending the upper Grande Ronde River as early migrants. At the Catherine Creek trap, we estimated 21,937 juvenile spring chinook migrants in MY 2001. Of these migrants, 87% left upper rearing areas early to overwinter downstream. We also estimated 20,586 O. mykiss migrants in Catherine Creek with 44% leaving upper rearing areas early to overwinter downstream. At the Lostine River trap, we estimated 13,610 juvenile spring chinook migrated out of upper rearing areas with approximately 77% migrating early. We estimated 16,690 O. mykiss migrated out of the Lostine River with approximately 46% descending the river as early migrants. At the Minam River trap, we estimated 28,209 juvenile spring chinook migrated out of the river with 36% migrating early. During the same period, we estimated 28,113 O. mykiss with

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.

ASPECTS REGARDING WINE PRODUCTION AND WINE SECTOR COMPETITIVENESS IN ROMANIA

Directory of Open Access Journals (Sweden)

Raluca Georgiana LADARU

2014-10-01

Full Text Available The paper aimed to make some assumptions regarding wine sector competitiveness in Romania. Vineyards have an important share in Romanian agriculture, Romania being ranked on 11th position in the world and on 5th position in the European Union in terms of vineyards surface, while the wine industry is an important contributor to the GDP. The research method was based on analyze of wine sector evolution in the last years. The paper presents current global context of wine market at international level and focus on Romanian wine production sector and wine trade, seen in the light of competitiveness. The competitiveness of Romanian wine sector need to be related with measures that are able to increase the attractiveness of Romanian wines, both on domestic and external markets.

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.

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

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)

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.

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

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...

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.

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 ...

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.

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

DEFF Research Database (Denmark)

Leroyer, Patrick

2013-01-01

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......, 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...... Burgundy is an ongoing interdisplinary, international research project between specialised (meta)lexicographers, linguists, and wine experts. The project is co-financed by the Burgundy Wine Board and by the French region Burgundy. It is aimed at the development of new functions and multimodal usage modes...

Water quality of the Swatara Creek Basin, PA

Science.gov (United States)

McCarren, Edward F.; Wark, J.W.; George, J.R.

1964-01-01

recreation. In general, the quality of Swatara Creek improves after it mixes with water from the Upper Little and Lower Little Swatara Creeks, which converge with the main stream near Pine Grove. Jonestown is the first downstream location where Swatara Creek contains bicarbonate ion most of the time, and for the remaining downstream length of the stream, the concentration of bicarbonate progressively increases. Before the stream enters the Susquehanna River, chemical and diluting processes contributed by tributaries change the acidic calcium sulfate water, which characterizes the upper Swatara, to a calcium bicarbonate water.A major tributary to Swatara Creek is Quittapahilla Creek, which drains a limestone region and has alkaline characteristics. Effluents from a sewage treatment plant are discharged into this stream west of Lebanon. Adjacent to the Creek are limestone quarries and during the recovery of limestone, ground water seeps into the mining areas. This water is pumped to upper levels and flows over the land surface into Quittapahilla Creek. As compared with the 1940's, the quality of Swatara Creek is better today, and the water is suitable for more uses. In large part, this improvement is due to curtailment of anthracite coal mining and because of the controls imposed on new mines, stripping mines, and the related coal mining operations, by the Pennsylvania Sanitary Water Board. Thus, today (1962) smaller amounts of coal mine wastes are more effectively flushed and scoured away with each successive runoff during storms that affect the drainage basin. Natural processes neutralizing acid water in the stream by infiltration of alkaline ground water through springs and through the streambed are also indicated.

Springwater geochemistry at Honey Creek State Natural Area, central Texas: Implications for surface water and groundwater interaction in a karst aquifer

Science.gov (United States)

Musgrove, M.; Stern, L. A.; Banner, J. L.

2010-06-01

SummaryA two and a half year study of two adjacent watersheds at the Honey Creek State Natural Area (HCSNA) in central Texas was undertaken to evaluate spatial and temporal variations in springwater geochemistry, geochemical evolution processes, and potential effects of brush control on karst watershed hydrology. The watersheds are geologically and geomorphologically similar, and each has springs discharging into Honey Creek, a tributary to the Guadalupe River. Springwater geochemistry is considered in a regional context of aquifer components including soil water, cave dripwater, springwater, and phreatic groundwater. Isotopic and trace element variability allows us to identify both vadose and phreatic groundwater contributions to surface water in Honey Creek. Spatial and temporal geochemical data for six springs reveal systematic differences between the two watersheds. Springwater Sr isotope values lie between values for the limestone bedrock and soils at HCSNA, reflecting a balance between these two primary sources of Sr. Sr isotope values for springs within each watershed are consistent with differences between soil compositions. At some of the springs, consistent temporal variability in springwater geochemistry (Sr isotopes, Mg/Ca, and Sr/Ca values) appears to reflect changes in climatic and hydrologic parameters (rainfall/recharge) that affect watershed processes. Springwater geochemistry was unaffected by brush removal at the scale of the HCSNA study. Results of this study build on previous regional studies to provide insight into watershed hydrology and regional hydrologic processes, including connections between surface water, vadose groundwater, and phreatic groundwater.

Rosé wine volatile composition and the preferences of Chinese wine professionals.

Science.gov (United States)

Wang, Jiaming; Capone, Dimitra L; Wilkinson, Kerry L; Jeffery, David W

2016-07-01

Rosé wine aromas range from fruity and floral, to more developed, savoury characters. Lighter than red wines, rosé wines tend to match well with Asian cuisines, yet little is known about the factors driving desirability of rosé wines in emerging markets such as China. This study involved Chinese wine professionals participating in blind rosé wine tastings comprising 23 rosé wines from Australia, China and France in three major cities in China. According to the sensory results, a link between the preference, quality and expected retail price of the wines was observed, and assessors preferred wines with prominent red fruit, floral, confectionery and honey characters, and without developed attributes or too much sweetness. Basic wine chemical parameters and 47 volatile compounds, including 5 potent thiols, were determined. Correlations between chemical components, sensory attributes and preference/quality/expected price were visualised by network analysis, revealing relationships that are worthy of further investigation. Copyright © 2016 Elsevier Ltd. All rights reserved.

R&W Club Frederick Readies for Spring and Beyond | Poster

Science.gov (United States)

By Carolynne Keenan, Guest Writer What do discounted Frederick Keys tickets, a wine tour of Frederick area vineyards, a Segway tour of Washington, DC, a summertime National Parks tour, and a special children’s Easter party have in common? All are activities that the Recreation & Welfare (R&W) Club Frederick is currently developing for spring 2013. At the first members meeting

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

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

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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.

Structural Controls of Neal Hot Springs Geothermal Field, Malhuer County, Oregon

Science.gov (United States)

Edwards, J. H.; Faulds, J. E.

2012-12-01

Detailed mapping (1:24,000) of the Neal Hot Springs area (90 km2) in eastern Oregon is part of a larger study of geothermal systems in the Basin and Range, which focuses on the structural controls of geothermal activity. The study area lies within the intersection of two regional grabens, the middle-late Miocene, N-striking, Oregon-Idaho graben and younger late Miocene to Holocene, NW-striking, western Snake River Plain graben. The geothermal field is marked by Neal Hot Springs, which effuse from opaline sinter mounds just north of Bully Creek. Wells producing geothermal fluids, with temperatures at 138°C, intersect a major, W-dipping, NNW-striking, high-angle normal fault at depths of 850-915 m. Displacement along this structure dies southward, with likely horse-tailing, which commonly produces high fracture density and a zone of high permeability conducive for channeling hydrothermal fluids. Mapping reveals that the geothermal resource lies within a local, left step-over. 'Hard-linkage' between strands of the left-stepping normal fault, revealed through a study of well chips and well logs, occurs through two concealed structures. Both are W-striking faults, with one that runs parallel to Cottonwood Creek and one 0.5 km N of the creek. Injection wells intersect these two transverse structures within the step-over. Stepping and displacement continue to the NW of the known geothermal field, along W-dipping, N-striking faults that cut lower to middle Miocene Hog Creek Formation, consisting of silicic and mafic volcanic rocks. These N-striking faults were likely initiated during initial Oregon-Idaho graben subsidence (15.3-15.1 Ma), with continued development through late Miocene. Bully Creek Formation deposits, middle to upper Miocene lacustrine and pyroclastic rocks, concomitantly filled the sub half-grabens, and they dip gently to moderately eastward. Younger, western Snake River Plain deposits, upper Miocene to Pliocene fluvial, lacustrine, and pyroclastic rocks

Tears of Wine

Science.gov (United States)

Gugliotti, Marcos

2004-01-01

The unique occurrence of the upward motion of a thin film of wine, and its formation into drops inside the wall of a wine glass is explained. Evaporation of alcohol generates a surface tension gradient, moving the film of wine upwards on the internal sides of a wine glass, where it collects and forms into drops or tears.

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

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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.

Hydrology of Alkali Creek and Castle Valley Ridge coal-lease tracts, central Utah, and potential effects of coal mining

Science.gov (United States)

Seiler, R.L.; Baskin, R.L.

1988-01-01

The Alkali Creek coal-lease tract includes about 2,150 acres in the Book Cliffs coal field in central Utah, and the Castle Valley Ridge coal-lease tract includes about 3,360 acres in the Wasatch Plateau coal field, also in central Utah. Both the Alkali Creek and Castle Valley Ridge coal-lease tracts are near areas where coal is currently (1987) mined by underground methods from the Cretaceous Blackhawk Formation. The Alkali Creek and Castle Valley Ridge areas have intermittent streams in which flow after snowmelt runoff is locally sustained into midsummer by springflow. The only perennial stream is South Fork Corner Canyon Creek in the Castle Valley Ridge area. Peak flow in both areas generally is from snowmelt runoff; however, peak flow from thunderstorm runoff in the Alkali Creek area can exceed that from snowmelt runoff. Estimated annual source-area sediment yield was 0.5 acre-ft/sq mi in the Alkali Creek lease tract and it was 0.3 acre-ft/sq mi in the Castle Valley Ridge lease tract. Groundwater in the Alkali Creek area occurs in perched aquifers in the Flagstaff Limestone and in other formations above the coal-bearing Blackhawk Formation. The principal source of recharge to the aquifers is snowmelt on outcrops. Faults may be major conduits and control the movement of groundwater. Groundwater discharges at formation contacts, between zones of differing permeability within a formation, near faults and into mines. Water sampled from 13 springs in the Alkali Creek area contained dissolved solids at concentrations ranging from 273 to 5,210 mg/L. Water sampled from 17 springs in the Castle Valley Ridge area contained dissolved solids at concentrations ranging from 208 to 579 mg/L. The composition of water from a recently abandoned part of an active mine the Wasatch Plateau closely resembles that of water discharging from a nearby mine that has been abandoned for more than 30 years. Mining of the Alkali Creek and Castle Valley Ridge coal-lease tracts likely will

27 CFR 27.42 - Wines.

Science.gov (United States)

2010-04-01

... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine, and... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wines. 27.42 Section 27.42...

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…

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.

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

Minthorn Springs Creek Summer Juvenile Release and Adult Collection Facility; 1994 Annual Report.

Energy Technology Data Exchange (ETDEWEB)

Rowan, Gerald D.

1995-05-01

The Confederated Tribes of the Umatilla Indian Reservation (CTUIR) and Oregon Department of Fish and Wildlife (ODFW) are cooperating in a joint effort to enhance steelhead and re-establish salmon runs in the Umatilla River Basin. Bonifer Pond, Minthorn Springs and Imeques C-mem-ini-kem acclimation facilities are operated for acclimation and release of juvenile summer steelhead (Oncorhynchus mykiss), fall and spring chinook salmon (O. tshawytscha) and coho salmon (O, kisutch). Minthorn is also used for holding and spawning summer steelhead, fall chinook and coho salmon. In the spring of 1994, juvenile summer steelhead were acclimated at Bonifer and Minthorn. At Imeques C-mem-ini-kem, juvenile spring chinook were acclimated in the spring and fall. A total of 92 unmarked and 42 marked summer steelhead were collected for broodstock at Three Mile Dam from October 1, 1993 through May 2, 1994 and held at Minthorn. An estimated 234,432 green eggs were taken from 48 females. The eggs were transferred to Irrigon Hatchery for incubation and early rearing. Fingerlings were transferred to Umatilla Hatchery for final rearing and release into the Umatilla River in 1995. Fall chinook and coho salmon broodstock were not collected in 1994. Coded-wire tag recovery information was accessed to determine the contribution of Umatilla River releases to ocean, Columbia River and Umatilla River fisheries. Total estimated juvenile adult survival rates are detailed in this document.

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.

Wine tourism in Italy

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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

Mapping of wine industry

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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.

OLFACTOMETRIC CHARACTERIZATION OF TAMÂIOASA ROMÂNEASCĂ WINE COME FROM DIFFERENT WINE REGIONS

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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.

WINE MARKETS IN CENTRAL EUROPE

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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.

New techniques for wine aging

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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.

27 CFR 24.210 - Classes of wine other than standard wine.

Science.gov (United States)

2010-04-01

... fermentation wine, produced as provided in § 24.212; (b) Heavy bodied blending wine, produced as provided in...; (f) Vinegar stock, produced as provided in § 24.217; and (g) Wines other than those in classes listed...

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...

Ground based interferometric radar initial look at Longview, Blue Springs, Tuttle Creek, and Milford Dams

Science.gov (United States)

Deng, Huazeng

Measuring millimeter and smaller deformation has been demonstrated in the literature using RADAR. To address in part the limitations in current commercial satellite-based SAR datasets, a University of Missouri (MU) team worked with GAMMA Remote Sensing to develop a specialized (dual-frequency, polarimetric, and interferometric) ground-based real-aperture RADAR (GBIR) instrument. The GBIR device is portable with its tripod system and control electronics. It can be deployed to obtain data with high spatial resolution (i.e. on the order of 1 meter) and high temporal resolution (i.e. on the order 1 minute). The high temporal resolution is well suited for measurements of rapid deformation. From the same geodetic position, the GBIR may collect dual frequency data set using C-band and Ku-band. The overall goal of this project is to measure the deformation from various scenarios by applying the GBIR system. Initial efforts have been focusing on testing the system performance on different types of targets. This thesis details a number of my efforts on experimental and processing activities at the start of the MU GBIR imaging project. For improved close range capability, a wideband dual polarized antenna option was produced and tested. For GBIR calibration, several trihedral corner reflectors were designed and fabricated. In addition to experimental activities and site selection, I participated in advanced data processing activities. I processed GBIR data in several ways including single-look-complex (SLC) image generation, imagery registration, and interferometric processing. A number of initial-processed GBIR image products are presented from four dams: Longview, Blue Springs, Tuttle Creek, and Milford. Excellent imaging performance of the MU GBIR has been observed for various target types such as riprap, concrete, soil, rock, metal, and vegetation. Strong coherence of the test scene has been observed in the initial interferograms.

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.

Geophysical Characterization of the Hilton Creek Fault System

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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

Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines.

Science.gov (United States)

Mazauric, Jean-Paul; Salmon, Jean-Michel

2005-07-13

Wine aging on yeast lees is a traditional enological practice used during the manufacture of wines. This technique has increased in popularity in recent years for the aging of red wines. Although wine polyphenols interact with yeast lees to a limited extent, such interactions have a large effect on the reactivity toward oxygen of wine polyphenolic compounds and yeast lees. Various domains of the yeast cell wall are protected by wine polyphenols from the action of extracellular hydrolytic enzymatic activities. Polysaccharides released during autolysis are thought to exert a significant effect on the sensory qualities of wine. We studied the chemical composition of polyphenolic compounds remaining in solution or adsorbed on yeast lees after various contact times during the simulation of wine aging. The analysis of the remnant polyphenols in the wine indicated that wine polyphenols adsorption on yeast lees follows biphasic kinetics. An initial and rapid fixation is followed by a slow, constant, and saturating fixation that reaches its maximum after about 1 week. Only very few monomeric phenolic compounds remained adsorbed on yeast lees, and no preferential adsorption of low or high polymeric size tannins occurred. The remnant condensed tannins in the wine contained fewer epigallocatechin units than the initial tannins, indicating that polar condensed tannins were preferentially adsorbed on yeast lees. Conversely, the efficiency of anthocyanin adsorption on yeast lees was unrelated to its polarity.

Inhibition of the Decrease of Volatile Esters and Terpenes During Storage of Wines and a Model Wine Medium by Wine Phenolic Extracts

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Ioannis Lambropoulos

2007-01-01

Full Text Available The effect of red wine phenolic extracts on the stability of wine volatile esters and terpenes was examined. Muscat (white and Xinomavro (red wines were enriched with each extract at 120 or 200 mg/L, and stored in open bottles at 20 °C for 3 and 2.5 days, respectively. Moreover, a model wine medium containing isoamyl acetate, ethyl hexanoate and linalool was enriched with each extract at 100 mg/L, and stored in sealed bottles at 20 °C for 45–90 days. All samples were analysed for volatiles using SPME along with GC-MS analysis. Phenolic composition of wine extracts was determined using HPLC-DAD. No effect on the concentration of any volatiles was observed as a result of the addition of each extract in each wine or the model medium. A wine extract rich in phenolic acids and another one rich in anthocyanins and flavanols inhibited the decrease of volatile esters and terpenes in one or both wines and the model medium. Among them were several important for the aroma of wine such as ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and linalool. The results presented here indicate that wine phenolic acids, and anthocyanins or flavanols may be taken into account as potent inhibitors of the disappearance of volatile esters and terpenes in wines.

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 ...

Adult Chinook Salmon Abundance Monitoring in Lake Creek, Idaho, Annual Report 2001.

Energy Technology Data Exchange (ETDEWEB)

Faurot, Dave

2002-12-01

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 stream under the Idaho Salmon Supplementation study. This project has successfully demonstrated the application of underwater video monitoring to accurately quantify chinook salmon abundance in Lake Creek in 1998, 1999 and 2001. The adult salmon spawner escapement estimate into Lake Creek in 2001 was 697 fish, the largest escapement since the project began. Jack salmon comprised 10% of the spring migration. Snow pack in the drainage was 38% of the average during the winter of 2000/2001. The first fish passage on Lake Creek was recorded on June 9, 19 days after installation of the fish counting station and two weeks earlier than previously reported. Peak net upstream movement of 52 adults occurred on June 22. Peak of total movement activity was July 3. The last fish passed through the Lake Creek fish counting station on September 6. Redd count expansion methods were compared to underwater video determined salmon spawner abundance in Lake Creek in 2001. Expanded index area redd count point estimates and intensive area redd counts in 2001, estimated from 1.3 percent fewer to 56 percent greater number of spawners than underwater video determined spawner abundance. Redd count expansion values had unknown variation associated with the point estimates. Fish per redd numbers in Lake Creek have varied widely. In 2001 there were 2.07 fish per redd. In 1999, there were 3.58 fish per redd, and in 1998, with no jacks returning to spawn, there were 1.02 fish per redd. Migrating salmon in Lake Creek

Nekton use of intertidal creek edges in low salinity salt marshes of the Yangtze River estuary along a stream-order gradient

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Jin, Binsong; Qin, Haiming; Xu, Wang; Wu, Jihua; Zhong, Junsheng; Lei, Guangchun; Chen, Jiakuan; Fu, Cuizhang

2010-07-01

Non-vegetated creek edges were investigated to explore spatial nekton use patterns in a low salinity intertidal salt marsh creek network of the Yangtze River estuary along a stream-order gradient with four creek orders. Non-vegetated creek edges were arbitrarily defined as the approximately 3 m extending from the creek bank (the marsh-creek interface) into open water. Nekton was sampled using seine nets during daytime high slack water during spring tides for two or three days each in May through July 2008. Twenty-three nekton species (16 fishes and 7 crustaceans) were caught during the study. Fishes were dominated by gobies ( Mugilogobius abei, Periophthalmus magnuspinnatus, Periophthalmus modestus, Synechogobius ommaturus), mullets ( Chelon haematocheilus, Liza affinis) and Chinese sea bass ( Lateolabrax maculatus). Crustaceans were dominated by mud crab ( Helice tientsinensis) and white prawn ( Exopalaemon carinicauda). Rank abundance curves revealed higher evenness of nekton assemblages in lower-order creeks compared to higher-order creeks. Fish abundance tended to increase with increasing creek order. Crustacean abundance was higher in the first-third order creeks than in the fourth-order creek. Dominant nekton species displayed various trends in abundance and length-frequency distributions along the stream-order gradient. The spatial separation of nekton assemblages between the first-third order creeks and the fourth-order creek could be attributed to geomorphological factors (distance to mouth and cross-sectional area). These findings indicate that both lower- and higher-order creek edges play important yet different roles for nekton species and life history stages in salt marshes.

Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

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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

New wine world from China: An analysis of competitiveness of the wine industry in Ningxia

OpenAIRE

Li, Yuanbo; Bardaji de Azcarate, Isabel

2016-01-01

Recently, China has become a huge wine consumer market as well as being an important wine producer. China has the fifth largest global wine consumption and the largest global red wine market (OIV, 2015) with most of the wine consumed (approximately 70%-80%) being produced domestically. With the growing economy and technological advances, the Chinese domestic wine industry has seen significant development. Now, China has the second largest vineyard area (table grape and wine grape) just after ...

Grande Ronde Endemic Spring Chinook Salmon Supplementation Program: Monitoring and Evaluation, 2002 Annual Report.

Energy Technology Data Exchange (ETDEWEB)

Boe, Stephen J.; Weldert, Rey F.; Crump, Carrie A. (Confederated Tribes of the Umatilla Indian Reservation, Department of Natural Resources, Pendleton, OR)

2003-03-01

This is the fifth 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. Conventional and captive broodstock supplementation techniques are being used to restore spring chinook salmon fisheries in these streams. Statement of Work Objectives for 2002: (1) Plan for, administer, coordinate and assist comanagers in GRESCP M&E activities. (2) Evaluate performance of supplemented juvenile spring chinook salmon. (3) Evaluate life history differences between wild and hatchery-origin (F{sub 1}) adult spring chinook salmon. (4) Describe life history characteristics and genetics of adult summer steelhead collected at weirs.

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; Mills, David A

2016-06-14

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 Wine production is a multi-billion-dollar global industry for which microbial control and wine chemical composition are crucial aspects of quality. Terroir is an important feature of consumer appreciation and wine culture, but the many factors that contribute to terroir are nebulous. We show that grape and wine microbiota exhibit regional patterns that correlate with wine chemical composition, suggesting that the grape microbiome may influence terroir In addition to enriching our understanding of how growing region and wine properties interact, this may provide further economic incentive for agricultural and enological practices that maintain regional

Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis.

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Wollan, David; Pham, Duc-Truc; Wilkinson, Kerry Leigh

2016-10-12

The relative proportion of water and ethanol present in alcoholic beverages can significantly influence the perception of wine sensory attributes. This study therefore investigated changes in wine ethanol concentration due to evaporation from wine glasses. The ethanol content of commercial wines exposed to ambient conditions while in wine glasses was monitored over time. No change in wine ethanol content was observed where glasses were covered with plastic lids, but where glasses were not covered, evaporation had a significant impact on wine ethanol content, with losses from 0.9 to 1.9% alcohol by volume observed for wines that received direct exposure to airflow for 2 h. Evaporation also resulted in decreases in the concentration of some fermentation volatiles (determined by gas chromatography-mass spectrometry) and a perceptible change in wine aroma. The rate of ethanol loss was strongly influenced by exposure to airflow (i.e., from the laboratory air-conditioning unit), together with certain glass shape and wine parameters; glass headspace in particular. This is the first study to demonstrate the significant potential for ethanol evaporation from wine in wine glasses. Research findings have important implications for the technical evaluation of wine sensory properties; in particular, informal sensory trials and wine show judging, where the use of covers on wine glasses is not standard practice.

The role and influence of wine awards as perceived by the South African wine consumers

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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

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, ...

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.

Wine and endothelial function.

Science.gov (United States)

Caimi, G; Carollo, C; Lo Presti, R

2003-01-01

In recent years many studies have focused on the well-known relationship between wine consumption and cardiovascular risk. Wine exerts its protective effects through various changes in lipoprotein profile, coagulation and fibrinolytic cascades, platelet aggregation, oxidative mechanisms and endothelial function. The last has earned more attention for its implications in atherogenesis. Endothelium regulates vascular tone by a delicate balancing among vasorelaxing (nitric oxide [NO]) and vasoconstrincting (endothelins) factors produced by endothelium in response to various stimuli. In rat models, wine and other grape derivatives exerted an endothelium-dependent vasorelaxing capacity especially associated with the NO-stimulating activity of their polyphenol components. In experimental conditions, reservatrol (a stilbene polyphenol) protected hearts and kidneys from ischemia-reperfusion injury through antioxidant activity and upregulation of NO production. Wine polyphenols are also able to induce the expression of genes involved in the NO pathway within the arterial wall. The effects of wine on endothelial function in humans are not yet clearly understood. A favorable action of red wine or dealcoholized wine extract or purple grape juice on endothelial function has been observed by several authors, but discrimination between ethanol and polyphenol effects is controversial. It is, however likely that regular and prolonged moderate wine drinking positively affects endothelial function. The beneficial effects of wine on cardiovascular health are greater if wine is associated with a healthy diet. The most recent nutritional and epidemiologic studies show that the ideal diet closely resembles the Mediterranean diet.

Botrytized wines – current perspectives

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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

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.

Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.

Science.gov (United States)

McRae, Jacqui M; Dambergs, Robert G; Kassara, Stella; Parker, Mango; Jeffery, David W; Herderich, Markus J; Smith, Paul A

2012-10-10

The phenolic composition of red wine impacts upon the color and mouthfeel and thus quality of the wine. Both of these characteristics differ depending on the age of a wine, with the purple of young wines changing to brick red and the puckering or aggressive astringency softening in older wines. This study investigated the color parameters, tannin concentrations and tannin composition of a 50 year series of Cabernet Sauvignon wines from a commercial label as well as 30 year series of Cabernet Sauvignon and Shiraz wines from a separate commercial label to assess the impact of wine age on phenolic composition and concentration. The wine color density in wines of 40 to 50 years old was around 5 AU compared with 16 AU of wine less than 12 months old, which correlated well with the concentration of non-bleachable pigments and pigmented polymers. Conversely, the anthocyanin concentrations in 10 year old wines were substantially lower than that of recently bottled wines (around 100 mg/L compared with 627 mg/L, respectively), adding further evidence that non-bleachable pigments including pigmented polymers play a much larger role in long-term wine color than anthocyanins. No age-related trend was observed for tannin concentration, indicating that the widely noted softer astringency of older red wines cannot necessarily be directly related to lower concentrations of soluble wine tannin and is potentially a consequence of changes in tannin structure. Wine tannins from older wines were generally larger than tannins from younger wines and showed structural changes consistent with oxidation.

Wine and heart health

Science.gov (United States)

Health and wine; Wine and heart disease; Preventing heart disease - wine; Preventing heart disease - alcohol ... more often just to lower your risk of heart disease. Heavier drinking can harm the heart and ...

Flood discharges and hydraulics near the mouths of Wolf Creek, Craig Branch, Manns Creek, Dunloup Creek, and Mill Creek in the New River Gorge National River, West Virginia

Science.gov (United States)

Wiley, J.B.

1994-01-01

The U.S. Geological Survey, in cooperation with the National Park Service, studied the frequency and magnitude of flooding near the mouths of five tributaries to the New River in the New River Gorge National River. The 100-year peak discharge at each tributary was determined from regional frequency equations. The 100-year discharge at Wolf Creek, Craig Branch, Manns Creek, Dunloup Creek, and Mill Creek was 3,400 cubic feet per second, 640 cubic feet per second, 8,200 cubic feet per second, 7,100 cubic feet per second, and 9,400 cubic feet per second, respectively. Flood elevations for each tributary were determined by application of a steady-state, one-dimensional flow model. Manning's roughness coefficients for the stream channels ranged from 0.040 to 0.100. Bridges that would be unable to contain the 100-year flood within the bridge opening included: the State Highway 82 bridge on Wolf Creek, the second Fayette County Highway 25 bridge upstream from the confluence with New River on Dunloup Creek, and an abandoned log bridge on Mill Creek.

Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines.

Science.gov (United States)

Bellon, Jennifer R; Eglinton, Jeffery M; Siebert, Tracey E; Pollnitz, Alan P; Rose, Louisa; de Barros Lopes, Miguel; Chambers, Paul J

2011-08-01

Increasingly, winemakers are looking for ways to introduce aroma and flavour diversity to their wines as a means of improving style and increasing product differentiation. While currently available commercial yeast strains produce consistently sound fermentations, there are indications that sensory complexity and improved palate structure are obtained when other species of yeast are active during fermentation. In this study, we explore a strategy to increase the impact of non-Saccharomyces cerevisiae inputs without the risks associated with spontaneous fermentations, through generating interspecific hybrids between a S. cerevisiae wine strain and a second species. For our experiments, we used rare mating to produce hybrids between S. cerevisiae and other closely related yeast of the Saccharomyces sensu stricto complex. These hybrid yeast strains display desirable properties of both parents and produce wines with concentrations of aromatic fermentation products that are different to what is found in wine made using the commercial wine yeast parent. Our results demonstrate, for the first time, that the introduction of genetic material from a non-S. cerevisiae parent into a wine yeast background can impact favourably on the wine flavour and aroma profile of a commercial S. cerevisiae wine yeast.

Radiocarbon Ages and Environments of Deposition of the Wono and Trego Hot Springs Tephra Layers in the Pyramid Lake Subbasin, Nevada

Science.gov (United States)

Benson, L.V.; Smoot, J.P.; Kashgarian, Michaele; Sarna-Wojcicki, A.; Burdett, J.W.

1997-01-01

Uncalibrated radiocarbon data from core PLC92B taken from Wizards Cove in the Pyramid Lake subbasin indicate that the Trego Hot Springs and Wono tephra layers were deposited 23,200 ?? 300 and 27,300 ??300 14C yr B.P. (uncorrected for reservoir effect). Sedimentological data from sites in the Pyramid Lake and Smoke Creek-Black Rock Desert subbasins indicate that the Trego Hot Springs tephra layer was deposited during a relatively dry period when Pyramid Lake was at or below its spill point (1177 m) to the Winnemucca Lake subbasin. The Wono tephra layer was deposited when lake depth was controlled by spill across Emerson Pass sill (1207 m) to the Smoke Creek-Black Rock Desert subbasin. 18O data from core PLC92B also support the concept that the Trego Hot Springs tephra fell into a relatively shallow Pyramid Lake and that the Wono tephra fell into a deeper spilling lake. ?? 1997 University of Washington.

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... THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.218 Other wine. (a) General. Other than standard wine not included in other sections in this subpart are considered other wine. Those...

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... 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 removed from a bonded wine premises without payment of tax...

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... THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.27 Vintage wine. (a) General. Vintage wine is wine labeled with the year of harvest of the grapes and made in...

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...

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

Fish research project -- Oregon: Investigations into the early life history of naturally produced spring chinook salmon in the Grande Ronde River Basin. Annual progress report, 1 September 1995--31 August 1996

International Nuclear Information System (INIS)

Jonasson, B.C.; Carmichael, R.W.; Keefe, M.

1997-09-01

Historically, the Grande Ronde River produced an abundance of salmonids including stocks of spring, summer and fall chinook salmon, sockeye salmon, coho salmon, and summer steelhead. During the past century, numerous factors have caused the reduction of salmon stocks such that only sustainable stocks of spring chinook salmon and summer steelhead remain. The sizes of spring chinook salmon populations in the Grande Ronde River basin also have been declining steadily and are substantially depressed from estimates of historic levels. In addition to a decline in population abundance, a reduction of spring chinook salmon spawning distribution is evident in the Grande Ronde River basin. Numerous factors are thought to contribute to the decline of spring chinook salmon in the Snake River and its tributaries. These factors include passage problems and increased mortality of juvenile and adult migrants at mainstem Columbia and Snake river dams, overharvest, and habitat degradation associated with timber, agricultural, and land development practices. This study was designed to describe aspects of the life history strategies exhibited by spring chinook salmon in the Grande Ronde River basin. During the past year the focus was on rearing and migration patterns of juveniles in the upper Grande Ronde River and Catherine Creek. The study design included three objectives: (1) document the annual in-basin migration patterns for spring chinook salmon juveniles in the upper Grande Ronde River and Catherine Creek, including the abundance of migrants, migration timing and duration; (2) estimate and compare smolt survival indices to mainstem Columbia and Snake river dams for fall and spring migrating spring chinook salmon; and (3) determine summer and winter habitat utilization and preference of juvenile spring chinook salmon in the upper Grande Ronde River and Catherine Creek

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

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

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.

Ethylidene-bridged Flavan-3-ols in red wine and correlation with wine age.

Science.gov (United States)

Drinkine, Jessica; Lopes, Paulo; Kennedy, James A; Teissedre, Pierre-Louis; Saucier, Cedric

2007-07-25

Condensed tannins are responsible for astringency and bitterness and participate in the color stability of red wines. During wine making and aging, they undergo chemical changes including, for example, acetaldehyde-induced polymerization. Following this study, the ethylidene-bridged flavan-3-ols were monitored in different vintage wines made from grapes collected in the same vineyard in three wineries in Bordeaux, Pauillac, and Saint Julien. Flavan-3-ol ethylidene bridges were quantified by wine 2,2'-ethylidenediphloroglucinol (EDP) phloroglucinolysis. This method was based upon the analysis of EDP, a product formed after acid-catalyzed cleavage of wine flavan-3-ols in the presence of excess phloroglucinol. The flavan-3-ol ethylidene bridges were then compared to flavan-3-ol contents (phloroglucinolysis), phenolic contents, and color measurements. Low amounts of flavan-3-ol ethylidene bridges (0.8-2.5 mg L(-1)) were quantified in wines. Flavan-3-ol ethylidene bridges represent less than 4% of flavan-3-ol bonds, but the proportion of these linkages relative to native interflavan bonds increased with wine age. This proportion correlated with pigmented polymers.

Wine consumption habits and consumer preferences between wines aged in barrels or with chips.

Science.gov (United States)

Pérez-Magariño, Silvia; Ortega-Heras, Miriam; González-Sanjosé, María Luisa

2011-03-30

The use of oak wood pieces in winemaking is increasing, but the acceptance of this technique by consumers is unknown. For that reason, the main aim of this study was to measure consumers' opinion of red wines made with this new technique, their acceptance of them and their intention to purchase these wines. A preference ranking test was also carried out. A specific questionnaire was drawn up for this study and 65 frequent red wine consumers tasted four wines, two aged traditionally in barrels and two macerated with chips, and a forced choice preference test was carried out. Fifty-five per cent of respondents said that they would not buy wines made using oak chips, although most respondents would buy these wines if, after tasting them, they were as pleasant and had the same quality as the wines aged traditionally in barrels. Wines obtained with oak wood fragments were not significantly rejected either by consumers who answered the questionnaire or by consumer tasters, which could be due to the large disparity of preferences found among tasters. The results clearly indicate that producers should develop each wine taking into account the specific preferences of each consumer group. Copyright © 2011 Society of Chemical Industry.

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.

Thermodynamics of grape and wine tannin interaction with polyproline: implications for red wine astringency.

Science.gov (United States)

McRae, Jacqui M; Falconer, Robert J; Kennedy, James A

2010-12-08

The astringency of red wine is largely due to the interaction between wine tannins and salivary proline-rich proteins and is known to change as wine ages. To further understand the mechanisms behind wine astringency change over time, thermodynamics of the interactions between poly(l-proline) (PLP) and grape seed and skin tannins (preveraison (PV) and commercially ripe) or Shiraz wine tannins (2 years old and 9-10 years old) was analyzed using isothermal titration calorimetry (ITC). The nature of these interactions varied with changes to the tannin structure that are associated with maturation. The change in enthalpy associated with hydrophobic interaction and hydrogen bonding decreased with tannin age and the stoichiometry of binding indicated that grape tannins associated with more proline residues than wine tannins, irrespective of molecular size. These results could provide an explanation for the observed change in wine astringency quality with age.

Potential wine ageing during transportation

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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

Prediction of suspended-sediment concentrations at selected sites in the Fountain Creek watershed, Colorado, 2008-09

Science.gov (United States)

Stogner, Sr., Robert W.; Nelson, Jonathan M.; McDonald, Richard R.; Kinzel, Paul J.; Mau, David P.

2013-01-01

In 2008, the U.S. Geological Survey (USGS), in cooperation with Pikes Peak Area Council of Governments, Colorado Water Conservation Board, Colorado Springs City Engineering, and the Lower Arkansas Valley Water Conservancy District, began a small-scale pilot study to evaluate the effectiveness of the use of a computational model of streamflow and suspended-sediment transport for predicting suspended-sediment concentrations and loads in the Fountain Creek watershed in Colorado. Increased erosion and sedimentation damage have been identified by the Fountain Creek Watershed Plan as key problems within the watershed. A recommendation in the Fountain Creek Watershed plan for management of the basin is to establish measurable criteria to determine if progress in reducing erosion and sedimentation damage is being made. The major objective of this study was to test a computational method to predict local suspended-sediment loads at two sites with different geomorphic characteristics in order to evaluate the feasibility of using such an approach to predict local suspended-sediment loads throughout the entire watershed. Detailed topographic surveys, particle-size data, and suspended-sediment samples were collected at two gaged sites: Monument Creek above Woodmen Road at Colorado Springs, Colorado (USGS gage 07103970), and Sand Creek above mouth at Colorado Springs, Colorado (USGS gage 07105600). These data were used to construct three-dimensional computational models of relatively short channel reaches at each site. The streamflow component of these models predicted a spatially distributed field of water-surface elevation, water velocity, and bed shear stress for a range of stream discharges. Using the model predictions, along with measured particle sizes, the sediment-transport component of the model predicted the suspended-sediment concentration throughout the reach of interest. These computed concentrations were used with predicted flow patterns and channel morphology to

Occurrence and variability of mining-related lead and zinc in the Spring River flood plain and tributary flood plains, Cherokee County, Kansas, 2009--11

Science.gov (United States)

Juracek, Kyle E.

2013-01-01

Historical mining activity in the Tri-State Mining District (TSMD), located in parts of southeast Kansas, southwest Missouri, and northeast Oklahoma, has resulted in a substantial ongoing input of cadmium, lead, and zinc to the environment. To provide some of the information needed to support remediation efforts in the Cherokee County, Kansas, superfund site, a 4-year study was begun in 2009 by the U.S. Geological Survey that was requested and funded by the U.S. Environmental Protection Agency. A combination of surficial-soil sampling and coring was used to investigate the occurrence and variability of mining-related lead and zinc in the flood plains of the Spring River and several tributaries within the superfund site. Lead- and zinc-contaminated flood plains are a concern, in part, because they represent a long-term source of contamination to the fluvial environment. Lead and zinc contamination was assessed with reference to probable-effect concentrations (PECs), which represent the concentrations above which adverse aquatic biological effects are likely to occur. The general PECs for lead and zinc were 128 and 459 milligrams per kilogram, respectively. The TSMD-specific PECs for lead and zinc were 150 and 2,083 milligrams per kilogram, respectively. Typically, surficial soils in the Spring River flood plain had lead and zinc concentrations that were less than the general PECs. Lead and zinc concentrations in the surficial-soil samples were variable with distance downstream and with distance from the Spring River channel, and the largest lead and zinc concentrations usually were located near the channel. Lead and zinc concentrations larger than the general or TSMD-specific PECs, or both, were infrequent at depth in the Spring River flood plain. When present, such contamination typically was confined to the upper 2 feet of the core and frequently was confined to the upper 6 inches. Tributaries with few or no lead- and zinc-mined areas in the basin—Brush Creek

New wine world from Asia. Development, regional comparison and opportunities for the wine industry in China

OpenAIRE

Li, Yuanbo; Bardaji de Azcarate, Isabel

2017-01-01

Recently, China has become a huge wine consumer market as China had the fifth largest global wine consumption and the largest global red wine consumption in 2015 with most of the wine consumed (approximately 70%) being produced domestically. With the growing economy and technological advance, the Chinese domestic wine industry has seen significant development. The Chinese wine industry has flourished across the broad territory from the east costal area to the west desert area with distinct cl...

Mercury at the Oat Hill Extension Mine and James Creek, Napa County, California: Tailings, Sediment, Water, and Biota, 2003-2004

Science.gov (United States)

Slowey, Aaron J.; Rytuba, James J.; Hothem, Roger L.; May, Jason T.

2007-01-01

Executive Summary The Oat Hill Extension (OHE) Mine is one of several mercury mines located in the James Creek/Pope Creek watershed that produced mercury from the 1870's until 1944 (U.S. Bureau of Mines, 1965). The OHE Mine developed veins and mineralized fault zones hosted in sandstone that extended eastward from the Oat Hill Mine. Waste material from the Oat Hill Mine was reprocessed at the OHE Mine using gravity separation methods to obtain cinnabar concentrates that were processed in a retort. The U.S. Bureau of Land Management requested that the U.S. Geological Survey measure and characterize mercury and other chemical constituents that are potentially relevant to ecological impairment of biota in tailings, sediment, and water at the OHE Mine and in the tributaries of James Creek that drain the mine area (termed Drainage A and B) (Figs. 1 and 2). This report summarizes such data obtained from sampling of tailings and sediments at the OHE on October 17, 2003; water, sediment, and biota from James Creek on May 20, 2004; and biota on October 29, 2004. These data are interpreted to provide a preliminary assessment of the potential ecological impact of the mine on the James Creek watershed. The mine tailings are unusual in that they have not been roasted and contain relatively high concentrations of mercury (400 to 1200 ppm) compared to unroasted waste rock at other mines. These tailings have contaminated a tributary to James Creek with mercury primarily by erosion, on the basis of higher concentration of mercury (780 ng/L) measured in unfiltered (total mercury, HgT) spring water flowing from the OHE to James Creek compared to 5 to 14 ng/L HgT measured in James Creek itself. Tailing piles (presumably from past Oat Hill mine dumping) near the USBLM property boundary and upstream of the main OHE mine drainage channel (Drainage A; Fig. 2) also likely emit mercury, on the basis of their mercury composition (930 to 1200 ppm). The OHE spring water is likely an

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...

Phenolic compounds in Merlot wines from two wine regions of Rio Grande do Sul, Brazil

Directory of Open Access Journals (Sweden)

Carlos Eugenio Daudt

2013-06-01

Full Text Available In Brazil, the grape and wine production takes place mainly in the state of Rio Grande do Sul, and the region "Serra" is known as the traditional wine region. In the last years, new areas have emerged, with emphasis for the Campanha region; the red wines from this region have low acidity, little color intensity, and are wines to drink while young, even when produced from grape varieties such as Merlot and Cabernet Sauvignon. The objective of this study was to evaluate the influence of different maceration types on the phenolic compounds of Merlot wines made with grapes produced in two regions of Rio Grande do Sul, Serra and Campanha, as well as to identify the key differences between the wines produced. The localization of the vineyards seems to have more influence on the wine characteristics than the maceration type. The color due copigmentation was an important aspect in the wines made with short maceration. The effect of extended maceration was different than the expected for the Campanha region wines; the extended maceration increased the extraction of tannins resulting in greater color intensity and a greater amount of anthocyanins. The pH control seems to be a key factor for the Campanha region wines.

Microoxidation in wine production.

Science.gov (United States)

Kilmartin, Paul A

2010-01-01

Microoxygenation (MOX) is now widely applied for the maturation of red wines as an alternative to barrel aging. The proposed improvements in wine quality arising from MOX include color stabilization, removal of unwanted off-odors, and improvements in wine mouthfeel. In this review, an outline is provided of oxygenation systems, particularly microbullage and polymer membrane delivery, and of the current understanding of wine oxidation processes. A summary of the results from published studies into red wine MOX is then provided, beginning with observations on O(2) and acetaldehyde accumulation, and the moderating effect of added sulfur dioxide. Effects upon red wine color, particularly the more rapid formation of polymeric pigments and higher color retention, have been consistently demonstrated in MOX studies, along with further effects on specific polyphenol compounds. A few reports have recently examined the effect of MOX on red wine aromas, but these have yet to identify compounds that consistently change in a manner that would explain sensory observations regarding a lowering of herbaceous and reductive odors. Likewise, tannin analyses have been undertaken in several studies, but explanations of the decline in wine astringency remain to be developed. The accelerated growth of unwanted microorganisms has also been examined in a limited number of studies, but no major problems have been identified in this area. Copyright © 2010 Elsevier Inc. All rights reserved.

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.

Digital wine marketing: Social media marketing for the wine industry

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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.

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

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.

Wine Expertise Predicts Taste Phenotype.

Science.gov (United States)

Hayes, John E; Pickering, Gary J

2012-03-01

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.

Mapping of wine industry

OpenAIRE

Віліна Пересадько; Надія Максименко; Катерина Біла

2016-01-01

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 un...

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..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.294 Destruction of wine. (a) General. Wine on bonded wine premises may be destroyed on or off wine...

Environmental quality assessment of cold water stream spring in urban perimeter of Codo City, Brazil

Directory of Open Access Journals (Sweden)

Luciana dos Santos Oliveira

2016-12-01

Full Text Available Lack of planning, accelerated and uncontrolled growth of Brazilian cities, has triggered a series of impacts in the aquatic ecosystems, including the degradation of springs. This study evaluated the macroscopic shape of the nascent state of cold water creek conservation in the urban area of Codo City, Maranhao State, by applying the Headwaters Environmental Impact Index (IIAN during the visit in the field. The spring is located in New Jerusalem neighborhood, with a poor degree of protection, with main macroscopic impact in degraded vegetation, easy access and the approach of urban facilities.

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...

Physico-chemical characterisation of Slovak wines

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Barbora Lapčíková

2017-01-01

Full Text Available The aim of the present study was characterisation of selected varieties of still wines produced in Slovak Republic in vintage year 2013 and one 2012. There were tested ten samples of nine varieties of wines originated from Malokarpatská "Lesser Carpathian" and Južnoslovenská "Southern Slovakia" wine regions of Slovak Republic, Dornfelder, Frankovka modrá, Svätovarinecké, Zweigeltrebe, Müller Thurgau, Veltlínské zelené, Rizling rýnsky, Rizling vlašský and Sauvignon wines. There were studied selected physico-chemical properties of tested wines as a total contents of anthocyanins and polyphenols by means of spectrophotometry, titratable acidity, density and chromatic characteristics. The highest content of anthocyanins (TAC was found in red wine Frankovka modrá, 183 mg.L-1 and the lowest for sample rose wine St. Laurent 19 mg.L-1. The content of total phenolic compounds as a gallic acid was in range 2833 to 1961 mg.L-1 for red wines, 1016 and 1013 mg.L-1 for rose wines, 1085 to 549 mg.L-1for white wines.  Total acidy was average 6.3 ±0.3 g.L-1 only for Ryzling rýnský, 8.2 g.L-1 and Sauvignon rose 8.0 g.L-1 and was expressed as the amount of tartaric acid. Quality of wines can be expressed by colour intensity too. Was evaluated and compared intensity of colour in wines by CIE Lab method and the total differences between red, rose and white wine DE* was calculated. The most differences was found for Svätovarinecké a Frankovka modrá (2.5 - red wines ("clearly perceptible" and 4.9 for Veltlýnské zelené and Müller Thurgau - white wine ("moderating effect".

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... THE TREASURY LIQUORS WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following: (1...

Reinventing the American Wine Industry: Marketing Strategies and the Construction of Wine Culture

OpenAIRE

Oda, Ai

2017-01-01

This working paper examines the remarkable growth of wine consumption in the United States since the 1960s. The country is now the largest wine consumer in the world, exceeding the wine-producing European countries such as France and Italy, which had long dominated world markets. The paper identifies the late 1960s and 1970s as the major turning point by analyzing the role of businesses in reinventing the image of wine from a cheap and very alcoholic beverage to a sophisticated natural produc...

Spring Chinook Salmon Oncorhynchus tshawytscha Supplementation in the Clearwater Subbasin ; Nez Perce Tribal Hatchery Monitoring and Evaluation Project, 2007 Annual Report.

Energy Technology Data Exchange (ETDEWEB)

Backman, Thomas; Sprague, Sherman; Bretz, Justin [Nez Perce Tribe

2009-06-10

The Nez Perce Tribal Hatchery (NPTH) program has the following goals (BPA, et al., 1997): (1) Protect, mitigate, and enhance Clearwater Subbasin anadromous fish resources; (2) Develop, reintroduce, and increase natural spawning populations of salmon within the Clearwater Subbasin; (3) Provide long-term harvest opportunities for Tribal and non-Tribal anglers within Nez Perce Treaty lands within four generations (20 years) following project initiation; (4) Sustain long-term fitness and genetic integrity of targeted fish populations; (5) Keep ecological and genetic impacts to non-target populations within acceptable limits; and (6) Promote Nez Perce Tribal management of Nez Perce Tribal Hatchery Facilities and production areas within Nez Perce Treaty lands. The NPTH program was designed to rear and release 1.4 million fall and 625,000 spring Chinook salmon. Construction of the central incubation and rearing facility NPTH and spring Chinook salmon acclimation facilities were completed in 2003 and the first full term NPTH releases occurred in 2004 (Brood Year 03). Monitoring and evaluation plans (Steward, 1996; Hesse and Cramer, 2000) were established to determine whether the Nez Perce Tribal Hatchery program is achieving its stated goals. The monitoring and evaluation action plan identifies the need for annual data collection and annual reporting. In addition, recurring 5-year program reviews will evaluate emerging trends and aid in the determination of the effectiveness of the NPTH program with recommendations to improve the program's implementation. This report covers the Migratory Year (MY) 2007 period of the NPTH Monitoring & Evaluation (M&E) program. There are three NPTH spring Chinook salmon treatment streams: Lolo Creek, Newsome Creek, and Meadow Creek. In 2007, Lolo Creek received 140,284 Brood Year (BY) 2006 acclimated pre-smolts at an average weight of 34.9 grams per fish, Newsome Creek received 77,317 BY 2006 acclimated pre-smolts at an average of 24

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.

27 CFR 24.296 - Taxpaid wine operations.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid wine operations..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Taxpaid Wine Operations § 24.296 Taxpaid wine operations. (a) General. The proprietor may conduct taxpaid wine operations authorized by...

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

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..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed...

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

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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.

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...

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... OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine Bottling, Packing, and Labeling of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

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).

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.

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...

Modifications in climate suitability for wine production of Romanian wine regions as a result of climate change

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Irimia Liviu Mihai

2017-01-01

Full Text Available The aim of this study is to reveal the shifts in climate suitability for wine production affecting Romanian wine growing regions. For this, we analyzed the spatial distribution over Romanian territory of the oenoclimate aptitude index (IAOe for the 1961 to 1990 and 1991 to 2013 time periods. The IAOe has been calculated based on gridded data at 10 × 10 km resolution of average daily temperature, precipitation and sunshine duration between 1961–2013, originating from about 150 weather stations across Romanian territory and recorded in the ROCADA database. The study reveals: northward shifts and to higher altitudes of suitability for wine production; the appearance of new areas suitable for wine production; the expansion or the shrinkage of the current areas suitable for wine production; shifts in classes of suitability for wine production in the current wine regions and appearance of premises of replacing their specific varieties and traditional wine type production; the tendency to level climate suitability at regional scale by diminishing suitability for white wines and replacing it with climate suitability for red wines. The study provides a solid support for developing strategies to adapt Romanian viticulture to climate change.

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

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...

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?...

[Nutrition and health--favorable effect of wine and wine flavonoids on cardiovascular diseases].

Science.gov (United States)

van de Wiel, A

2002-12-21

Epidemiological studies have shown a favourable effect of moderate alcohol consumption with regard to atherosclerotic disorders. In addition to alcohol, wine contains a large number of other components including polyphenols. These polyphenols mainly originate from the skins and seeds of grapes and, because of differences in vinification, their variety and concentration is higher in red wine than in white wine. In vitro and ex vivo studies have shown that some of these polyphenols are able to slow down LDL-cholesterol oxidation, stimulate NO production, influence prostaglandin synthesis and inhibit platelet aggregation. However, little is known about their resorption, bioavailability and effectiveness in vivo. Since data from intervention studies with wine polyphenols are also lacking, no statement can yet be made about any clinically relevant effect of these components, in either red or white wine, in terms of cardiovascular diseases.

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

[Beer, wine, spirits and mortality].

Science.gov (United States)

Grønbaek, M N; Sørensen, T I; Johansen, D; Becker, U; Gottschau, A; Schnohr, P; Hein, H O; Jensen, G

2001-05-23

A population based cohort study investigates the association between alcohol intake and mortality from all causes, coronary heart disease and cancer. The design is prospective with baseline assessment of intake of beer, wine and spirits, smoking habits, educational level, physical activity, and body mass index and a total of 257,859 person-years follow-up on mortality. A total of 4,833 participants died, of these 1,075 from coronary heart disease and 1,552 of cancer. Compared with non-drinkers, light drinkers who avoided wine, had a relative risk of death from all causes of 0.90 (0.82-0.99) and those who drank wine had a relative risk of 0.66 (0.55-0.77). Heavy drinkers who avoided wine were at higher risk of death from all causes than were heavy drinkers who included wine in their alcohol intake. Wine drinkers had significantly lower mortality from both coronary heart disease and cancer than did non-wine drinkers (p = 0.007 and p = 0.004, respectively). In conclusion, wine intake may have a beneficial effect on all cause mortality that is additive to that of alcohol. This effect may be attributable to a reduction in death from both coronary heart disease and cancer.

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.

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.

Changes in wine consumption are influenced most by health: results from a population survey of South Australians in 2013

Directory of Open Access Journals (Sweden)

Stockley CS

2017-03-01

Full Text Available Creina S Stockley,1 Anne W Taylor,2 Alicia Montgomerie,2 Eleonora Dal Grande2 1The Australian Wine Research Institute, 2Population Research & Outcome Studies, Discipline of Medicine, The University of Adelaide, Adelaide, SA, Australia Aims: Individuals change their wine consumption over their life course, and mean volume typically declines with increasing age. Research on the reasons individuals change their consumption has primarily focused on youth/the young, but not on older adults. This study’s aim was to ascertain changes in wine consumption over a 12-month period in Australians at different ages and what influenced these changes.Methods: As part of the Spring 2013 South Australian Health Omnibus Survey, persons (n=2,908 aged 15 years and over who had most recently had a birthday in the selected household were interviewed in their home by trained interviewers. Of these, 48.9% were males and their mean age was 46.3 (standard deviation 18.9 years.Results: Regular, light–moderate wine consumers were generally stable in the amount of wine they drank over a 12 month period, particularly those aged 55 years and older. They generally cited health (48.0% as a reason for decreasing their wine consumption. Those who usually consumed three to four standard drinks on days they drank wine were also more likely to give health (54.3% as a reason for decreasing their consumption, as were heavy wine consumers (57.7%. The 25- to 34-year age-group was more likely to have decreased (36% vs 26% their wine consumption in the last 12 months. The 15- to 24-year age-group was most likely to have increased (28% vs 10% their wine consumption in the last 12 months. Health was most cited as the reason for decreasing this consumption, while family and friends were most cited as the reason for increasing this consumption.Conclusion: In this representative population of South Australians, the wine consumption of previously identified at-risk groups for both short- and

Groundwater quality, age, and susceptibility and vulnerability to nitrate contamination with linkages to land use and groundwater flow, Upper Black Squirrel Creek Basin, Colorado, 2013

Science.gov (United States)

Wellman, Tristan P.; Rupert, Michael G.

2016-03-03

The Upper Black Squirrel Creek Basin is located about 25 kilometers east of Colorado Springs, Colorado. The primary aquifer is a productive section of unconsolidated deposits that overlies bedrock units of the Denver Basin and is a critical resource for local water needs, including irrigation, domestic, and commercial use. The primary aquifer also serves an important regional role by the export of water to nearby communities in the Colorado Springs area. Changes in land use and development over the last decade, which includes substantial growth of subdivisions in the Upper Black Squirrel Creek Basin, have led to uncertainty regarding the potential effects to water quality throughout the basin. In response, the U.S. Geological Survey, in cooperation with Cherokee Metropolitan District, El Paso County, Meridian Service Metropolitan District, Mountain View Electric Association, Upper Black Squirrel Creek Groundwater Management District, Woodmen Hills Metropolitan District, Colorado State Land Board, and Colorado Water Conservation Board, and the stakeholders represented in the Groundwater Quality Study Committee of El Paso County conducted an assessment of groundwater quality and groundwater age with an emphasis on characterizing nitrate in the groundwater.

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.

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... OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Tax Exempt Wine § 24.77 Experimental wine. (a) General. Any scientific university, college of learning, or institution of scientific...

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.

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

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 ...

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..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Effervescent Wine § 24.193 Conversion into still wine. Sparkling wine or artificially carbonated wine may be dumped for use as still wine. The dumping process will...

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)

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...

The health benefits of wine.

Science.gov (United States)

German, J B; Walzem, R L

2000-01-01

Epidemiologic studies from numerous disparate populations reveal that individuals with the habit of daily moderate wine consumption enjoy significant reductions in all-cause and particularly cardiovascular mortality when compared with individuals who abstain or who drink alcohol to excess. Researchers are working to explain this observation in molecular and nutritional terms. Moderate ethanol intake from any type of beverage improves lipoprotein metabolism and lowers cardiovascular mortality risk. The question now is whether wine, particularly red wine with its abundant content of phenolic acids and polyphenols, confers additional health benefits. Discovering the nutritional properties of wine is a challenging task, which requires that the biological actions and bioavailability of the >200 individual phenolic compounds be documented and interpreted within the societal factors that stratify wine consumption and the myriad effects of alcohol alone. Further challenge arises because the health benefits of wine address the prevention of slowly developing diseases for which validated biomarkers are rare. Thus, although the benefits of the polyphenols from fruits and vegetables are increasingly accepted, consensus on wine is developing more slowly. Scientific research has demonstrated that the molecules present in grapes and in wine alter cellular metabolism and signaling, which is consistent mechanistically with reducing arterial disease. Future research must address specific mechanisms both of alcohol and of polyphenolic action and develop biomarkers of their role in disease prevention in individuals.

Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(L-proline) in Model Wine.

Science.gov (United States)

McRae, Jacqui M; Ziora, Zyta M; Kassara, Stella; Cooper, Matthew A; Smith, Paul A

2015-05-06

Changes in ethanol concentration influence red wine astringency, and yet the effect of ethanol on wine tannin-salivary protein interactions is not well understood. Isothermal titration calorimetry (ITC) was used to measure the binding strength between the model salivary protein, poly(L-proline) (PLP) and a range of wine tannins (tannin fractions from a 3- and a 7-year old Cabernet Sauvignon wine) across different ethanol concentrations (5, 10, 15, and 40% v/v). Tannin-PLP interactions were stronger at 5% ethanol than at 40% ethanol. The mechanism of interaction changed for most tannin samples across the wine-like ethanol range (10-15%) from a combination of hydrophobic and hydrogen binding at 10% ethanol to only hydrogen binding at 15% ethanol. These results indicate that ethanol concentration can influence the mechanisms of wine tannin-protein interactions and that the previously reported decrease in wine astringency with increasing alcohol may, in part, relate to a decrease tannin-protein interaction strength.

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...

Flood-inundation maps for Indian Creek and Tomahawk Creek, Johnson County, Kansas, 2014

Science.gov (United States)

Peters, Arin J.; Studley, Seth E.

2016-01-25

Digital flood-inundation maps for a 6.4-mile upper reach of Indian Creek from College Boulevard to the confluence with Tomahawk Creek, a 3.9-mile reach of Tomahawk Creek from 127th Street to the confluence with Indian Creek, and a 1.9-mile lower reach of Indian Creek from the confluence with Tomahawk Creek to just beyond the Kansas/Missouri border at State Line Road in Johnson County, Kansas, were created by the U.S. Geological Survey in cooperation with the city of Overland Park, Kansas. The flood-inundation maps, which can be accessed through the U.S. Geological Survey Flood Inundation Mapping Science Web site at http://water.usgs.gov/osw/flood_inundation/, depict estimates of the areal extent and depth of flooding corresponding to selected water levels (stages) at the U.S. Geological Survey streamgages on Indian Creek at Overland Park, Kansas; Indian Creek at State Line Road, Leawood, Kansas; and Tomahawk Creek near Overland Park, Kansas. Near real time stages at these streamgages may be obtained on the Web from the U.S. Geological Survey National Water Information System at http://waterdata.usgs.gov/nwis or the National Weather Service Advanced Hydrologic Prediction Service at http://water.weather.gov/ahps/, which also forecasts flood hydrographs at these sites.Flood profiles were computed for the stream reaches by means of a one-dimensional step-backwater model. The model was calibrated for each reach by using the most current stage-discharge relations at the streamgages. The hydraulic models were then used to determine 15 water-surface profiles for Indian Creek at Overland Park, Kansas; 17 water-surface profiles for Indian Creek at State Line Road, Leawood, Kansas; and 14 water-surface profiles for Tomahawk Creek near Overland Park, Kansas, for flood stages at 1-foot intervals referenced to the streamgage datum and ranging from bankfull to the next interval above the 0.2-percent annual exceedance probability flood level (500-year recurrence interval). The

Arsenic species in ecosystems affected by arsenic-rich spring water near an abandoned mine in Korea

Energy Technology Data Exchange (ETDEWEB)

Kim, Y.T. [Department of Earth System Science, Yonsei University, 134 Shinchon-Dong, Sudaemoon-Gu, Seoul 120-749 (Korea, Republic of); Nano Environment Materials Research Team, Korea Basic Science Institute, Seoul 136-600 (Korea, Republic of); Yoon, H.O., E-mail: dunee@kbsi.re.k [Nano Environment Materials Research Team, Korea Basic Science Institute, Seoul 136-600 (Korea, Republic of); Yoon, C. [Nano Environment Materials Research Team, Korea Basic Science Institute, Seoul 136-600 (Korea, Republic of); Woo, N.C., E-mail: ncwoo@yonsei.ac.k [Department of Earth System Science, Yonsei University, 134 Shinchon-Dong, Sudaemoon-Gu, Seoul 120-749 (Korea, Republic of)

2009-12-15

The objectives of this study were to quantitatively estimate the distribution of arsenic with its speciation and to identify potential pathways for transformation of arsenic species from samples of water, sediments, and plants in the ecosystem affected by the Cheongog Spring, where As(V) concentration reached levels up to 0.270 mg L{sup -1}. After flowing about 100 m downstream, the arsenic level showed a marked reduction to 0.044 mg L{sup -1} (about 84% removal) without noticeable changes in major water chemistry. The field study and laboratory hydroponic experiments with the dominant emergent plants along the creek (water dropwort and thunbergian smartweed) indicated that arsenic distribution, reduction, and speciation appear to be controlled by, (i) sorption onto stream sediments in exchangeable fractions, (ii) bioaccumulation by and possible release from emergent plants, and (iii) transformation of As(V) to As(III) and organic species through biological activities. - Biogeochemical reactions with emergent plants and sediments control the fate of arsenic along creeks originating from a high-As Spring.

Investigations into the Early Life History of Naturally Spring Chinook Salmon in the Grande Ronde River Basin : Fish Research Project Oregon : Annual Progress Report Project Period 1 September 1997 to 31 August 1998.

Energy Technology Data Exchange (ETDEWEB)

Keefe, MaryLouise; Tranquilli, J. Vincent

1998-01-01

We determined migration timing and abundance of juvenile spring chinook salmon from three populations in the Grande Ronde River basin. We estimated 6,716 juvenile chinook salmon left upper rearing areas of the Grande Ronde River from July 1997 to June 1998; approximately 6% of the migrants left in summer, 29% in fall, 2% in winter, and 63% in spring. We estimated 8,763 juvenile chinook salmon left upper rearing areas of Catherine Creek from July 1997 to June 1998; approximately 12% of the migrants left in summer, 37% in fall, 21% in winter, and 29% in spring. We estimated 8,859 juvenile chinook salmon left the Grande Ronde Valley, located below the upper rearing areas in Catherine Creek and the Grande Ronde River, from October 1997 to June 1998; approximately 99% of the migrants left in spring. We estimated 15,738 juvenile chinook salmon left upper rearing areas of the Lostine River from July 1997 to April 1998; approximately 3% of the migrants left in summer, 61% in fall, 2% in winter, and 34% in spring. We estimated 22,754 juvenile spring chinook salmon left the Wallowa Valley, located below the mouth of the Lostine River, from September 1997 to April 1998; approximately 55% of the migrants left in fall, 5% in winter, and 40% in spring. Juvenile chinook salmon PIT-tagged on the upper Grande Ronde River were detected at Lower Granite Dam from 4 April to 26 June 1998, with a median passage date of 1 May. PIT-tagged salmon from Catherine Creek were detected at Lower Granite Dam from 3 April to 26 June 1998, with a median passage date of 8 May. PIT-tagged salmon from the Lostine River were detected at Lower Granite Dam from 31 March through 26 May 1998, with a median passage date of 28 April. Juveniles tagged as they left the upper rearing areas of the Grande Ronde and Lostine rivers in fall and that overwintered in areas downstream were detected in the hydrosystem at a higher rate than fish tagged during winter in the upper rearing areas, indicating a higher

Is Wine a Financial Parachute?

OpenAIRE

Baldi, Lucia; Vandone, Daniela; Peri, Massimo

2010-01-01

This paper analyzes the relationship between Global Wine Industry Share Price Indexes and composite stock market indexes using a Threshold Vector Error Correction Model (TVECM), aiming to investigate if investments in the wine sector play a role in determining financial risk and return to investors who include it in their portfolio. Whilst in most of the literature analyses the return of investments of fine wine, this paper places the focus to “normal” (i.e. non‐fine) wine, using data from th...

27 CFR 4.71 - Standard wine containers.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Standard wine containers..., DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Fill for Wine § 4.71 Standard wine containers. (a) A standard wine container shall be made, formed and filled to meet the...

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...

WinePeer - A Pre-Launch Strategic Analysis

OpenAIRE

Lee, Larry; McLeod, Kevin; Renke, Martin

2010-01-01

WinePeer is a mobile application that enables wine consumers to rate wines in 60 seconds for the purposes of developing an evolving taste profile with the potential to be leveraged in many different ways. This work determines the viability of WinePeer as a business venture through providing a comprehensive analysis of the external environment including the wine industry supply chain, regulatory influences and global wine industry trends. Drawing on the work of Kim and Mauborgne, this analysis...

Macroinvertebrate communities evaluated prior to and following a channel restoration project in Silver Creek, Blaine County, Idaho, 2001-16

Science.gov (United States)

MacCoy, Dorene E.; Short, Terry M.

2017-11-22

The U.S. Geological Survey, in cooperation with Blaine County and The Nature Conservancy, evaluated the status of macroinvertebrate communities prior to and following a channel restoration project in Silver Creek, Blaine County, Idaho. The objective of the evaluation was to determine whether 2014 remediation efforts to restore natural channel conditions in an impounded area of Silver Creek caused declines in local macroinvertebrate communities. Starting in 2001 and ending in 2016, macroinvertebrates were sampled every 3 years at two long-term trend sites and sampled seasonally (spring, summer, and autumn) in 2013, 2015, and 2016 at seven synoptic sites. Trend-site communities were collected from natural stream-bottom substrates to represent locally established macroinvertebrate assemblages. Synoptic site communities were sampled using artificial (multi-plate) substrates to represent recently colonized (4–6 weeks) assemblages. Statistical summaries of spatial and temporal patterns in macroinvertebrate taxonomic composition at both trend and synoptic sites were completed.The potential effect of the restoration project on resident macroinvertebrate populations was determined by comparing the following community assemblage metrics:Total taxonomic richness (taxa richness);Total macroinvertebrate abundance (total abundance);Ephemeroptera, Plecoptera, Trichoptera (EPT) richness;EPT abundance;Simpson’s diversity; andSimpson’s evenness for periods prior to and following restoration.A significant decrease in one or more metric values in the period following stream channel restoration was the basis for determining impairment to the macroinvertebrate communities in Silver Creek.Comparison of pre-restoration (2001–13) and post‑restoration (2016) macroinvertebrate community composition at trend sites determined that no significant decreases occurred in any metric parameter for communities sampled in 2016. Taxa and EPT richness of colonized assemblages at synoptic sites

Bay Springs Mill: Historical Archaeology of a Rural Mississippi Cotton Milling Community.

Science.gov (United States)

1981-06-30

down Mackeys Creek to the mills at Aberdeen, much of the virgin timber was removed to provide tillable land for cultivation. Beginning in the last decade...Store appear to be substantial competitors for Bay Springs. The other post offices were operated from the house of the postmaster or postmistress. When...slat back chairs and quilts; met at church, family get-togethers and yearly Confederate Reunions; celebrated holidays and weddings, and held all

Taxation and Consumption of Wine

OpenAIRE

Tsolakis, Dimitris

1983-01-01

In this article, the impact that a sales tax might have upon wine consumption and, hence, on the wine and grape growing industries, is analysed. Implications for government revenue are also considered. It is shown that the relative responsiveness of supply and demand, rather than the level in the marketing chain at which a tax is levied, determines where the tax burden finally falls. The imposition of a tax on wine might force certain sectors of the wine and grape industries to undergo a phas...

Microscale Biosignatures and Abiotic Mineral Authigenesis in Little Hot Creek, California

Directory of Open Access Journals (Sweden)

Emily A. Kraus

2018-05-01

Full Text Available Hot spring environments can create physical and chemical gradients favorable for unique microbial life. They can also include authigenic mineral precipitates that may preserve signs of biological activity on Earth and possibly other planets. The abiogenic or biogenic origins of such precipitates can be difficult to discern, therefore a better understanding of mineral formation processes is critical for the accurate interpretation of biosignatures from hot springs. Little Hot Creek (LHC is a hot spring complex located in the Long Valley Caldera, California, that contains mineral precipitates composed of a carbonate base (largely submerged topped by amorphous silica (largely emergent. The precipitates occur in close association with microbial mats and biofilms. Geological, geochemical, and microbiological data are consistent with mineral formation via degassing and evaporation rather than direct microbial involvement. However, the microfabric of the silica portion is stromatolitic in nature (i.e., wavy and finely laminated, suggesting that abiogenic mineralization has the potential to preserve textural biosignatures. Although geochemical and petrographic evidence suggests the calcite base was precipitated via abiogenic processes, endolithic microbial communities modified the structure of the calcite crystals, producing a textural biosignature. Our results reveal that even when mineral precipitation is largely abiogenic, the potential to preserve biosignatures in hot spring settings is high. The features found in the LHC structures may provide insight into the biogenicity of ancient Earth and extraterrestrial rocks.

Sources of Increased Spring and Streamflow Caused by the 2014 South Napa Earthquake

Science.gov (United States)

Rytuba, J. J.; Holzer, T. L.

2014-12-01

Seasonally dry springs and creeks began flowing over a broad region in the hills around Napa following the M6.0 South Napa earthquake on August 24, 2014. Flows in hillside creek beds, which were dry before the earthquake, were reported from 19 km west, to 6 km east, and 18 km north of Napa and the epicenter, an area that shook at MMI≥VI. The exact timing of the increased flow is unknown because the earthquake occurred at 3:20 AM PDT. A gaging station on the Napa River, which is downstream from several tributaries that began flowing after the earthquake, showed a sudden increase of flow rate within 45 minutes following the earthquake. The sudden increase at the gaging station suggests flows initiated either contemporaneously with or very soon after the strong shaking. This timing is consistent with eyewitness accounts of other streams and springs at daylight, a few hours after the earthquake. One of the largest increases of streamflow was in Green Valley, where a streamflow rate of about 100 cubic hectometers per day was measured in Wild Horse Creek. Two types of waters are being discharged in the Wild Horse Creek drainage: 1) water with low iron concentration that has exchanged with rhyolitic flows and tuffs in the upper part of the drainage; and 2) high iron concentration water that has exchanged with basaltic andesite in the middle part of drainage (vertical interval of about 75 meters). The high iron waters are depositing FeOOH other iron phases. Mixing of the two water types results in water with pH 6.9 and conductivity of 0.197 mS. This water is used by the Vallejo Water District for domestic purposes after it is mixed with recent surface water runoff stored in Lake Frey reservoir in order to improve its quality. Other drainages that have increased flow since the earthquake have water chemistry consistent with exchange with rhyolitic flows and tuffs that are the dominant rock type in these drainages.

Steel Creek water quality: L-Lake/Steel Creek Biological Monitoring Program, November 1985--December 1991

International Nuclear Information System (INIS)

Bowers, J.A.; Kretchmer, D.W.; Chimney, M.J.

1992-04-01

The Savannah River Site (SRS) encompasses 300 sq mi of the Atlantic Coastal Plain in west-central South Carolina. The Savannah River forms the western boundary of the site. 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. All but Upper Three Runs Creek receive, or in the past received, thermal effluents from nuclear production reactors. 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 protect the lower reaches from thermal impacts. The Steel Creek Biological Monitoring Program was designed to meet envirorunental regulatory requirements associated with the restart of L-Reactor and complements the Biological Monitoring Program for L Lake. This extensive program was implemented to address portions of Section 316(a) of the Clean Water Act. The Department of Energy (DOE) must demonstrate that the operation of L-Reactor will not significantly alter the established aquatic ecosystems

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.

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

Assessment of water quality, benthic invertebrates, and periphyton in the Threemile Creek basin, Mobile, Alabama, 1999-2003

Science.gov (United States)

McPherson, Ann K.; Gill, Amy C.; Moreland, Richard S.

2005-01-01

; the water chemistry at the second tributary site, Toulmins Spring Branch, was characterized by a strong calcium component without a dominant anionic species. The ratios of sodium to chloride at the tributary at Center Street were higher than typical values for seawater, indicating that sources other than seawater (such as leaking or overflowing sewer systems or industrial discharge) likely are contributors to the increased levels of sodium and chloride. Concentrations of fluoride and boron also were elevated at this site, indicating possible anthropogenic sources. Dissolved-oxygen concentrations were not always within levels established by the Alabama Department of Environmental Management; continuous monitors recorded dissolved-oxygen concentrations that were repeatedly less than the minimum criterion (3.0 milligrams per liter) at the most downstream site on Threemile Creek. Water temperature exceeded the recommended criterion (32.2 degrees Celsius) at five of six sites in the Threemile Creek basin. The pH values were within established criteria (6.0 ? 8.5) at sites on Threemile Creek; however, pH values ranged from 7.2 to 10.0 at the tributary at Center Street and from 6.6 to 9.9 at Toulmins Spring Branch. Nutrient concentrations in the Threemile Creek basin reflect the influences of both land use and the complex hydrologic systems in the lower part of the basin. Nitrite-plus-nitrate concentrations exceeded U.S. Environmental Protection Agency ecoregion nutrient criteria in 88 percent of the samples. In 45 percent of the samples, total phosphorus concentrations exceeded the U.S. Environmental Protection Agency goal of 0.1 milligram per liter for preventing nuisance aquatic growth. Ratios of nitrogen to phosphorus indicate that both nutrients have limiting effects. Median concentrations of enterococci and fecal coliform bacteria were highest at the two tributary sites and lowest at the most upstream site on Threemile Creek. In general, concentrations o

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... Proposed Land Use Alternative) identified in the final environmental impact statement (FEIS). Under the...

A cointegration analysis of wine stock indexes

OpenAIRE

Sabina Introvigne; Emanuele Bacchiocchi; Daniela Vandone

2017-01-01

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 c...

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.

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..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

Polyphenolic and aroma profile of Vranec wines fermented with isolated yeasts from Tikveš wine area

OpenAIRE

Ivanova, Violeta; Mitrev, Sasa; Karov, Ilija; Dimovska, Violeta; Ilieva, Fidanka; Balabanova, Biljana; Kovacevik, Biljana

2013-01-01

Wine contains a number of polyphenolic constituents classified as flavonoids and non-flavonoids that play a major role in enology. They contribute to wine sensory characteristics, especially colour, flavor and astringency and therefore, to the differences between red and white wines. On the other hand, wine aroma is a one of its most important characteristics produced by a complex balance of different groups of volatile compounds, belonging to alcohols, esters, aldehydes, lactones, terpenes, ...

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.

Wine, resveratrol and health: a review.

Science.gov (United States)

Guerrero, Raúl F; García-Parrilla, Maria C; Puertas, Belén; Cantos-Villar, Emma

2009-05-01

Several studies have cited the Mediterranean diet as an example of healthy eating. In fact, the Mediterranean diet has become the reference diet for the prevention of cardiovascular disease. Red wine seems to be an essential component of the diet, since moderate consumption of wine is associated with lower risk and mortality from cardiovascular disease. Evidence is also accumulating that wine helps prevent the development of certain cancers. Of all the many components of wine, resveratrol, which is a natural component specifically present in wine, has been identified as being mainly responsible for these health-promoting properties. Many valuable properties such as cardioprotective and anticarcinogenic activity have been attributed to resveratrol; however, its bioavailability is quite low. The bioactivity of metabolites derived from resveratrol, and the accumulation of resveratrol in vital organs are still under study, but there are high expectations of positive results. Other stilbene compounds are also considered in this review, despite being present in undetectable or very small quantities in wine. The present paper reviews all aspects of the health properties of wine, bioactive compounds found in wine, and their concentrations, bioavailability and possible synergistic effects.

The Impact of Wine Style and Sugar Addition in liqueur d’expedition (dosage Solutions on Traditional Method Sparkling Wine Composition

Directory of Open Access Journals (Sweden)

Belinda Kemp

2017-01-01

Full Text Available The purpose of this study was to investigate the effect of wine style and cane sugar addition in the liqueur d’expedition (dosage solution on volatile aroma compounds (VOCs in traditional method sparkling wine. There were 24 bottles of each treatment produced. Treatments were sparkling wine zero dosage (ZD; NV sparkling wine + sugar (BS; unoaked still Chardonnay wine + sugar (UC; Pinot noir 2009 sparkling wine + sugar (PN; Niagara produced Brandy + sugar (B and Icewine (IW. The control treatment in the sensory analysis was an oaked still Chardonnay wine + sugar (OC because the zero-dosage wine was not suitable for a difference test that compared wines with sugar to one without. Standard wine chemical parameters were analysed before disgorging and after liqueur d’expedition was added and included; pH, titratable acidity (TA g/L, alcohol (v/v %, residual sugar (RS g/L, free and total SO2 and total phenolics (A.U.. Volatile aroma compounds (VOCs analysed by Headspace Solid- Phase Micro-Extraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS included two alcohols, and six ethyl esters. ZD wines had the highest foam height and highest dissolved oxygen level. Sugar affected VOC concentrations in all treatments at five weeks post-disgorging, but by 15 weeks after liqueur d’expedition addition, the wine with added sugar had similar VOC concentrations to the ZD wines. The type of wines used in the dosage solutions had more influence on VOC concentrations than sugar addition.

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..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.293 Wine for Government use. (a) General. Wine may be removed from bonded wine premises, free of...

BIOGENIC AMINES CONTENT IN DIFFERENT WINE SAMPLES

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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.

Integrated Status and Effectiveness Monitoring Program Population Estimates for Juvenile Salmonids in Nason Creek, WA ; 2008 Annual Report.

Energy Technology Data Exchange (ETDEWEB)

Collins, Matthew; Murdoch, Keely [Yakama Nation Fisheries Resource Management

2009-07-20

This report summarizes juvenile coho, spring Chinook, and steelhead salmon migration data collected at a 1.5m diameter cone rotary fish trap on Nason Creek during 2008; providing abundance and freshwater productivity estimates. We used species enumeration at the trap and efficiency trials to describe emigration timing and to estimate the number of emigrants. Trapping began on March 2, 2008 and was suspended on December 11, 2008 when snow and ice accumulation prevented operation. During 2008, 0 brood year (BY) 2006 coho, 1 BY2007 coho, 906 BY2006 spring Chinook, 323 BY2007 fry Chinook, 2,077 BY2007 subyearling Chinook, 169 steelhead smolts, 414 steelhead fry and 2,390 steelhead parr were trapped. Mark-recapture trap efficiency trials were performed over a range of stream discharge stages. A total of 2,639 spring Chinook, 2,154 steelhead and 12 bull trout were implanted with Passive Integrated Transponder (PIT) tags. Most PIT tagged fish were used for trap efficiency trials. We were unable to identify a statistically significant relationship between stream discharge and trap efficiency, thus, pooled efficiency estimates specific to species and trap size/position were used to estimate the number of fish emigrating past the trap. We estimate that 5,259 ({+-} 359; 95% CI) BY2006 Chinook, 16,816 ({+-} 731; 95% CI) BY2007 Chinook, and 47,868 ({+-} 3,780; 95% CI) steelhead parr and smolts emigrated from Nason Creek in 2008.

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

Directory of Open Access Journals (Sweden)

Euan Fleming

2014-12-01

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

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

Science.gov (United States)

2013-10-22

... DEPARTMENT OF ENERGY Federal Energy Regulatory Commission [Project No. 3730-005] Salmon Creek 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...

Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines.

Science.gov (United States)

Danner, Lukas; Ristic, Renata; Johnson, Trent E; Meiselman, Herbert L; Hoek, Annet C; Jeffery, David W; Bastian, Susan E P

2016-11-01

This study investigated the effect of different contexts on consumers' mood, product-evoked emotions, liking and willingness to pay for wine. Three consumer trials (n=114, 115, and 120) examined 3 different sample sets of 4 Australian commercial Shiraz wines. Each sample set was comprised of a high, medium-high, medium-low and low quality wine as designated by an expert panel. Wine consumers evaluated the same set of wines in the three different contexts, ranging from a highly-controlled laboratory setting to more realistic restaurant and at-home settings. Results showed that high quality wines were liked more and elicited more intense emotions of positive valence compared to wines of lower quality. Context effects were observed on emotions, but not on liking, indicating that although emotions and liking are correlated, the measurement of emotions can deliver additional information over liking. Tasting wine in the restaurant context evoked more intense positive emotions compared to the home and laboratory contexts. Participants' mood before tasting the wines had a strong influence on consecutive product-evoked emotion ratings, but only weak influence on liking ratings. Furthermore, a strong relationship between wine-evoked emotions and willingness to pay was observed, showing that if a wine-evoked more intense emotion of positive valence e.g., contented, enthusiastic, happy, optimistic and passionate participants were willing to pay significantly more for a bottle. Additionally, the absence of negative emotions, even if typically evoked to a very weak extent, is a requirement for an increased willingness to pay. This study indicates it is worthwhile to consider context and emotions in wine testing and marketing. Copyright © 2016 Elsevier Ltd. All rights reserved.

Recent (2008-10) concentrations and isotopic compositions of nitrate and concentrations of wastewater compounds in the Barton Springs zone, south-central Texas, and their potential relation to urban development in the contributing zone

Science.gov (United States)

Mahler, Barbara J.; Musgrove, MaryLynn; Herrington, Chris; Sample, Thomas L.

2011-01-01

During 2008–10, the U.S. Geological Survey, in cooperation with the City of Austin, the City of Dripping Springs, the Barton Springs/Edwards Aquifer Conservation District, the Lower Colorado River Authority, Hays County, and Travis County, collected and analyzed water samples from five streams (Barton, Williamson, Slaughter, Bear, and Onion Creeks), two groundwater wells (Marbridge well [YD–58–50–704] and Buda well [LR–58–58–403]), and the main orifice of Barton Springs in Austin, Texas, with the objective of characterizing concentrations and isotopic compositions of nitrate and concentrations of wastewater compounds in the Barton Springs zone. The Barton Springs zone is in south-central Texas, an area undergoing rapid growth in population and in land area affected by development, with associated increases in wastewater generation. Over a period of 17 months, during which the hydrologic conditions transitioned from dry to wet, samples were collected routinely from the streams, wells, and spring and, in response to storms, from the streams and spring; some or all samples were analyzed for nitrate, nitrogen and oxygen isotopes of nitrate, and waste­water compounds. The median nitrate concentrations in routine samples from all sites were higher in samples collected during the wet period than in samples collected during the dry period, with the greatest difference for stream samples (0.05 milligram per liter during the dry period to 0.96 milligram per liter for the wet period). Nitrate concentrations in recent (2008–10) samples were elevated relative to concentrations in historical (1990–2008) samples from streams and from Barton Springs under medium- and high-flow conditions. Recent nitrate concentrations were higher than historical concentrations at the Marbridge well but the reverse was true at the Buda well. The elevated concentrations likely are related to the cessation of dry conditions coupled with increased nitrogen loading in the

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.

Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing

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Mara V. Galmarini

2018-02-01

Full Text Available The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually, as well as when consumed together. Three wines (one white, Pouilly Loché; and two red, Maranges and Beaujolais and three cheeses (Comté, Époisses, Chaource were individually evaluated by a group of 60 consumers using mono-intake Temporal Dominance of Sensations (TDS with simultaneous hedonic ratings. The same data acquisition screen was used for all products showing a unique list of 14 descriptors (covering cheese and wine perception and a hedonic scale for dynamical rating of liking. The dynamic hedonic data were associated with the TDS profiles obtaining Temporal Drivers of Liking (TDL. Furthermore, the nine associations that resulted from combining each wine with each cheese were evaluated by multi-bite and multi-sip TDS. Individually, Chaource had practically no TDL; for Comté, mushroom flavor was a positive TDL, and in Époisses, salty was a negative TDL. As for wines, negative TDL were only found in the red wines: bitter, sour and astringent. Positive TDL for wines were: fruity, spicy and woody. Changes in the dynamic perception had a bigger impact on liking of wine compared to cheese. For the associations, the negative TDL were only three and mostly wine related: sour (for seven out of nine combinations, bitter (six out of nine and astringent (five out of nine. Positive TDL were more varied (a total of 10 descriptors and were related either to wine or cheese. As opposed to what was found in cheese alone, salty was a positive TDL in two of the combinations. It was observed that the dynamic sensory perception had a more important impact on liking in wine-cheese combinations than when consumed separately. TDS and TDL have a big potential in the study of food pairing, which should be further exploited.

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

Science.gov (United States)

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

2013-06-05

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

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…

Big Bayou Creek and Little Bayou Creek Watershed Monitoring Program

Energy Technology Data Exchange (ETDEWEB)

Kszos, L.A.; Peterson, M.J.; Ryon; Smith, J.G.

1999-03-01

Biological monitoring of Little Bayou and Big Bayou creeks, which border the Paducah Site, has been conducted since 1987. Biological monitoring was conducted by University of Kentucky from 1987 to 1991 and by staff of the Environmental Sciences Division (ESD) at Oak Ridge National Laboratory (ORNL) from 1991 through March 1999. In March 1998, renewed Kentucky Pollutant Discharge Elimination System (KPDES) permits were issued to the US Department of Energy (DOE) and US Enrichment Corporation. The renewed DOE permit requires that a watershed monitoring program be developed for the Paducah Site within 90 days of the effective date of the renewed permit. This plan outlines the sampling and analysis that will be conducted for the watershed monitoring program. The objectives of the watershed monitoring are to (1) determine whether discharges from the Paducah Site and the Solid Waste Management Units (SWMUs) associated with the Paducah Site are adversely affecting instream fauna, (2) assess the ecological health of Little Bayou and Big Bayou creeks, (3) assess the degree to which abatement actions ecologically benefit Big Bayou Creek and Little Bayou Creek, (4) provide guidance for remediation, (5) provide an evaluation of changes in potential human health concerns, and (6) provide data which could be used to assess the impact of inadvertent spills or fish kill. According to the cleanup will result in these watersheds [Big Bayou and Little Bayou creeks] achieving compliance with the applicable water quality criteria.

Wine tourism : a review of the Chilean case

OpenAIRE

Kunc, Martin

2010-01-01

Wine tourism has become a thriving niche in global tourism industry with successful cases like Napa Valley in the USA with 19 million visitors per year. However, there are important disparities among wine regions. The paper analyses the case of the Chilean wine tourism, which is one of the regions with less wine tourists although it is very important in global wine industry, and its reasons for its low level of development. Chilean wine industry has been developing its infrastructure in wine ...

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.

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.

Habitat Projects Completed within the Asotin Creek Watershed, 1999 Completion Report.

Energy Technology Data Exchange (ETDEWEB)

Johnson, Bradley J.

2000-01-01

The Asotin Creek Model Watershed Program (ACMWP) is the primary entity coordinating habitat projects on both private and public lands within the Asotin Creek watershed. The Asotin Creek watershed covers approximately 325 square miles in the Blue Mountains of southeastern Washington in WRIA 35. According to WDFW's Priority WRIA's by At-Risk Stock Significance Map, it is the highest priority in southeastern WA. Snake River spring chinook salmon, summer steelhead and bull trout, which are listed under the Endangered Species Act (ESA), are present in the watershed. The ACMWP began coordinating habitat projects in 1995. Approximately two hundred seventy-six projects have been implemented through the ACMWP as of 1999. Twenty of these projects were funded in part through Bonneville Power Administration's 1999 Columbia Basin Fish and Wildlife Program. These projects used a variety of methods to enhance and protect watershed conditions. In-stream work for fish habitat included construction of hard structures (e.g. vortex rock weirs), meander reconstruction, placement of large woody debris (LWD) and whole trees and improvements to off-channel rearing habitat; thirty-eight were created with these structures. Three miles of stream benefited from riparian improvements such as vegetative plantings (17,000 trees and shrubs) and noxious weed control. Two sediment basin constructions, 67 acres of grass seeding, and seven hundred forty-five acres of minimum till were implemented to reduce sediment production and delivery to streams in the watershed.

A letter by the Regional Editor for Oceania: China and wine: Its impact on the global wine trade

OpenAIRE

Larry Lockshin

2014-01-01

China׳s growing wine consumption is having a major effect on the global trade in wine. Growing awareness and consumption of grape-based wine in China has moved from a small number of very wealthy and often older buyers to an increasing number of younger, middle-class consumers. In this editorial, I will explore some of the effects I think this growing market is having on the wine trade and how this shapes the future research agenda for wine business related to China.

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

OpenAIRE

UNGUREANU Mihaela

2015-01-01

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....

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

AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK

OpenAIRE

E. V. Lukyanchuk; V. A. Khobin; V. A. Khobin

2016-01-01

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 a...

Impact of Temperature Anomalies Associated with El Niño-Southern Oscillation and Indian Ocean Dipole Events on Wine Grape Maturity in Australia

Science.gov (United States)

Jarvis, C.; Barlow, E.; Darbyshire, R.; Eckard, R.; Goodwin, I.

2016-12-01

Annual grapevine growth and development are intimately linked with growing season weather conditions. Shifts in circulation patterns resulting from atmospheric teleconnections to changes in sea surface temperature (SST) anomalies associated with El Niño-Southern Oscillation (ENSO) and Indian Ocean Dipole (IOD) events can alter seasonal weather across Australia. Both ENSO and IOD events tend to peak in austral spring, when vine and berry development is especially critical and susceptible to damage. To investigate the impacts of ENSO and IOD events on the Australian wine grape growing sector, historical gridded climate data and annual vineyard grape maturity data from a variety of wine growing regions was collected and analysed. The greatest impacts on grape maturity were found when La Niña and IOD positive events occurred in tandem. During these events, significantly dry and hot conditions persist throughout the wine grape growing season, suggesting that the IOD overrides the ENSO signal. These conditions lead to a rapid, compressed growing season, which can cause logistical complications during harvest and impact grape and wine quality. Warming of equatorial SSTs in the Indian Ocean are likely to enhance the amplitude of IOD positive events, which has serious implications for wine grape production in Australia, highlighting the importance of this research.

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.

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

Application of Wine Pomace seeds as finning agent during production of red wines and its effects over colour parameters

Directory of Open Access Journals (Sweden)

m Hatice Kalkan Yıldırı

2016-01-01

Full Text Available During production of wines are used different fining agents with animal origin for preventing later presipitation and reducing harshenss of wines. Even these positive properties they may cause some allergic reactions in consumers with allergic predispositons. Due to health concern wine pomace seeds could be a new alternative as fining agent with plant origin. In this study were evaluated preliminary effects of seeds over wine qulity expecially wine colour. As the next stage will be considered thier health effects. Grapes of Vitis vinifera L. cvs. “Cabernet Sauvignon” were manually harvested at optimum maturity (25∘Brix and transported to the Experimental Winery at the Department of Food Engineering, Ege University, Izmir, Turkey. Wine production were done according to the accepted wine production procedures with exeption of SO2 (it was not added. Obtained grape seeds flour (drying and milling were used as fining agent with different values (2/4/6/8/10 gram/100 ml. In all wines basic wine chemical parameters and some spesific colour parameters were determined %D280, %D420, %D520, %D620, CD: Colour density, CI: Colour intensity, T: Tint value, dA %: Proportion of red colour produced by flavylium cations , %Y: Proportion of yellow colour, % R: Proportion of red colour and % B: Proportion of blue colour. The results demonstrated the possibility of using wine pomace grape seeds as fining agent. Concidering colour parametrs of obtianed wines the best results were deterrmined with 8 g/100 ml application. Futher studies are needed in order to evaluate other wine parameters.

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.

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

Proton-beam technique dates fine wine

Science.gov (United States)

Dumé, Belle

2008-10-01

Nuclear physicists in France have invented a way to authenticate the vintage of rare wine without needing a sommelier's keen nose or even a corkscrew. The technique, which involves firing high-energy protons at wine bottles, can determine how old the bottles are and even where they come from. The new method could help unmask counterfeit wines - a growing problem in the fine-wine industry, where a bottle can sell for thousands of Euros.

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.

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.

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...

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...

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.

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

Microbial Glycosidases for Wine Production

Directory of Open Access Journals (Sweden)

Sergi Maicas

2016-08-01

Full Text Available Winemaking is a complex process involving the interaction of different microbes. The two main groups of microorganisms involved are yeasts and bacteria. The yeasts present in spontaneous fermentation may be divided into two groups: the Saccharomyces yeasts, particularly S. cerevisiae; and the non-Saccharomyces yeasts, which include members of the genera Rhodotorula, Pichia, Candida, Debaryomyces, Metschtnikowia, Hansenula, and Hanseniaspora. S. cerevisiae yeasts are able to convert sugar into ethanol and CO2 via fermentation. They have been used by humans for thousands of years for the production of fermented beverages and foods, including wine. Their enzymes provide interesting organoleptic characteristics in wine. Glycosidases with oenological implications have been widely reported in yeasts, bacteria, and fungi. β-Glucosidase activity is involved in the release of terpenes to wine, thus contributing to varietal aroma. α-Rhamnosidase, α-arabinosidase, or β-apiosidase activities have also been reported to contribute to the wine production process. Oenococcus oeni (a lactic acid bacteria present in wine also has numerous glycosidases, and their activities contribute to the liberation of several aromatic compounds which contribute to floral and fruity wine characteristics.

Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study.

Science.gov (United States)

Zhang, Qing-An; Shen, Yuan; Fan, Xue-Hui; Martín, Juan Francisco García; Wang, Xi; Song, Yun

2015-11-01

Direct evidence for the formation of 1-hydroxylethyl radicals by ultrasound in red wine and air-saturated model wine is presented in this paper. Free radicals are thought to be the key intermediates in the ultrasound processing of wine, but their nature has not been established yet. Electron paramagnetic resonance (EPR) spin trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of hydroxyl free radicals and 1-hydroxylethyl free radicals. Spin adducts of hydroxyl free radicals were detected in DMPO aqueous solution after sonication while 1-hydroxylethyl free radical adducts were observed in ultrasound-processed red wine and model wine. The latter radical arose from ethanol oxidation via the hydroxyl radical generated by ultrasound in water, thus providing the first direct evidence of the formation of 1-hydroxylethyl free radical in red wine exposed to ultrasound. Finally, the effects of ultrasound frequency, ultrasound power, temperature and ultrasound exposure time were assessed on the intensity of 1-hydroxylethyl radical spin adducts in model wine. Copyright © 2015 Elsevier B.V. All rights reserved.

27 CFR 24.301 - Bulk still wine record.

Science.gov (United States)

2010-04-01

... produces or receives still wine in bond, (including wine intended for use as distilling material or vinegar.... The bulk still wine record will contain the following: (a) The volume produced by fermentation in wine... fermentation, amelioration, sweetening, addition of spirits, blending; (d) The volume of wine used and produced...

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

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...

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...

Evaluation of chemical composition of defect wine distillates

OpenAIRE

Mihaljević Žulj, Marin; Posavec, Barbara; Škvorc, Melanija; Tupajić, Pavica

2016-01-01

The aim of this study was to evaluate the chemical composition of the distillate obtained from wine with off-flavour. The chemical composition of wine distillates obtained by distillation of Chardonnay wine with oxidation off-flavour was investigated. Distillation of wine was carried out using a simple distillation pot still by double distillation and separation the different portion of the first fraction. Volatile compounds of wine and wine distillates (acetaldehyde, ethyl acetate, methanol ...

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

OpenAIRE

Chang, Kathryn J.; Liz Thach, MW; Olsen, Janeen

2016-01-01

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...

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...

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.

"I like the sound of that!" Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines.

Science.gov (United States)

Danner, Lukas; Johnson, Trent E; Ristic, Renata; Meiselman, Herbert L; Bastian, Susan E P

2017-09-01

This study investigated how information, typically presented on wine back-labels or wine company websites, influences consumers' expected liking, informed liking, wine-evoked emotions and willingness to pay for Australian white wines. Regular white wine consumers (n=126) evaluated the same set of three commercially available white wines (mono-varietal Chardonnay, Riesling, Sauvignon Blanc) under three information levels. Session 1, blind tasting (no information provided) and Session 2, informed tasting (held at least 1week later) with both basic (sensory description of the wines) and elaborate (sensory plus high wine quality and favourable winery information) descriptions followed by liking, wine-evoked emotions (measured with the Australian Wine Evoked Emotions Lexicon (AWEEL)) and willingness to pay evaluations. Before tasting the wine in session 2, consumers also rated expected liking. Results showed that information level had a significant effect on all investigated variables. The elaborate information level evoked higher expectations before tasting the wines, plus resulted in higher liking ratings, elicitation of more intense positive (e.g. contented, happy and warm-hearted) and less intense negative emotions (e.g. embarrassed and unfulfilled), and a substantial increase in willingness to pay after tasting the wines compared to the blind condition, with the basic condition ranging in-between. These results were consistent across the three wine samples. Furthermore, if the liking rating after tasting the wines matched the expected liking or exceeded the expectations by 1 point on a 9-point hedonic scale, participants felt the most intense positive emotions and the least intense negative emotions. Whereas, if the expectations were not met or the actual liking exceeded the expectations by >2 points, participants felt less intense positive and more intense negative emotions. This highlights not only the importance of well written and accurate wine descriptions

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.

27 CFR 26.97 - Marking containers of wine.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Marking containers of wine... Liquors and Articles in Puerto Rico Wine § 26.97 Marking containers of wine. Containers of wine of Puerto... winemaker, the serial number of the container, the kind and taxable grade of the wine, the gallon content...

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

OpenAIRE

Saltman Y; Johnson TE; Wilkinson KL; Bastian SEP

2015-01-01

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 f...

27 CFR 1.61 - Use of wine.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Use of wine. 1.61 Section..., NONINDUSTRIAL USE OF DISTILLED SPIRITS AND WINE, BULK SALES AND BOTTLING OF DISTILLED SPIRITS Nonindustrial Use of Distilled Spirits and Wine Uses Regarded As Industrial § 1.61 Use of wine. The following uses of...

Fungal and enzymatic remediation of a wine lees and five wine-related distillery wastewaters

CSIR Research Space (South Africa)

Strong, PJ

2008-09-01

Full Text Available The alcohol fermentation industry is divided into three main categories: brewing, distilling and wine manufacture. Each of these categories produces wastewaters with com- mon characteristics, such as acidic pH values and high bio- chemical oxygen demand....O. Box 94, Grahamstown 6140, South Africa , Pretoria 0001, South Africa 6 December 2007; accepted 12 December 2007 (2008) xxx–xxx and enzymatic remediation of a wine lees and five ..., Bioresour. e ARTICLE IN PRESS Distillery and wine...

Trends in wine production and trade

OpenAIRE

Lazanyi, Janos

2008-01-01

Historically, wine production and consumption have been at home in Europe. The most important countries mentionable are France, Italy, Germany, Spain, Greece, Portugal, Moldova, Romania, Bulgaria and Hungary. The European Union (EU 27) occupies a leading position on the world wine market. Globally, it accounts for 49.9% of growing areas and 39.1% of grape production, according to FAO data for the year 2006. The European Union (EU 27) produces 60.0%of wine and accounts for 55.4%of wine imports...

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...

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.

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.

ECONOMIC GEOGRAPHY OF THE U.S. WINE INDUSTRY

OpenAIRE

Canning, Patrick N.; Perez, Agnes C.

2008-01-01

This study examines wine trade in the United States to assess the impact of higher energy costs on the average distance of world and U.S. regional wine shipments, or wine miles, to U.S. markets. To examine this issue we calibrate a spatial equilibrium model of the U.S. wine industry. The model accounts for (i) consumer preferences for variety, (ii) monopolistic-competition/increasing-returns in the production of differentiated wine products, and (iii) transportation costs. Wine production are...

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.

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.

Determination of wine authenticity and geographical origin by measuring non-exchangeable hydrogen stable isotopes in wine ethanol with EIM-IRMS® methodology in combination with δ18O values obtained from wine water.

Science.gov (United States)

Smajlovic, Ivan; Glavanovic, Mirko; Sparks, Kimberlee L.; Sparks, Jed P.; Jovic, Slobodan

2014-05-01

Wine consumption has grown significantly in the last two decades, with the United States being the leading consumer of wine in the world. It is also the second largest wine producer and importer after the European Union, which consists of 27 European countries. The world has seen a significant increase in production from new world countries, especially the United States, Australia and Chile, and wine imports have grown significantly with this globalization. The quality and authenticity of products have become critical concerns. With the amount of wine being imported the need for verifying wine authenticity and understanding procedures used in wine making has become more important than ever. Understanding the origin of consumed wine in rapidly expanding global economy has become fundamental in order to control quality and protect consumers. In our previous scientific work we have shown that EIM-IRMS®, Ethanol Isotope Measurement - Isotope Ratio Mass Spectrometry (EIM-IRMS®), is capable of providing unique molecular fingerprint that cannot be reproduced or counterfeited. Today we know that δ18O value from the wine water is one of the most important parameters which can give information about wine geographical origin. Earlier we have suggested that grape juice or grape pulp is a closed biochemical system in which all chemical compounds stand in dynamic equilibrium and are in direct connection with each other. Taking that into consideration we have concluded that if system is genuine and if no water, or no sugar has been added to the grape must or grape juice prior to alcoholic fermentation, then ethanol which is made in process of alcoholic fermentation will have specific δD value of non-exchangeable hydrogen stable isotopes which will be in range from -205 to -215 ‰ vs. V-SMOW. In this work we will show that this value, which we named δDn (non-exchangeable hydrogen stable isotopes in ethanol), is very important because it can support or refute conclusions

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.

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

Oxidation mechanisms occurring in wines

OpenAIRE

Oliveira, Carla Maria; Ferreira, António César Silva; Freitas, Victor De; Silva, Artur M. S.

2011-01-01

The present review aims to show the state of the art on the oxidation mechanisms occurring in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine oxidation can be divided in enzymatic oxidation and non-enzymatic oxidation. Enzymatic oxidation almost entirely occurs in grape must and is largely correlated with the content of hydroxycinnamates, such as caffeoyltartaric acid and paracoumaroyltartaric acid, and flavan-3-ols. Non-enzymatic oxidation, al...

27 CFR 31.232 - Wine bottling.

Science.gov (United States)

2010-04-01

.... The decanting of wine by caterers or other retail dealers for table or room service, banquets, and... 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...

A sniffer-camera for imaging of ethanol vaporization from wine: the effect of wine glass shape.

Science.gov (United States)

Arakawa, Takahiro; Iitani, Kenta; Wang, Xin; Kajiro, Takumi; Toma, Koji; Yano, Kazuyoshi; Mitsubayashi, Kohji

2015-04-21

A two-dimensional imaging system (Sniffer-camera) for visualizing the concentration distribution of ethanol vapor emitting from wine in a wine glass has been developed. This system provides image information of ethanol vapor concentration using chemiluminescence (CL) from an enzyme-immobilized mesh. This system measures ethanol vapor concentration as CL intensities from luminol reactions induced by alcohol oxidase and a horseradish peroxidase (HRP)-luminol-hydrogen peroxide system. Conversion of ethanol distribution and concentration to two-dimensional CL was conducted using an enzyme-immobilized mesh containing an alcohol oxidase, horseradish peroxidase, and luminol solution. The temporal changes in CL were detected using an electron multiplier (EM)-CCD camera and analyzed. We selected three types of glasses-a wine glass, a cocktail glass, and a straight glass-to determine the differences in ethanol emission caused by the shape effects of the glass. The emission measurements of ethanol vapor from wine in each glass were successfully visualized, with pixel intensity reflecting ethanol concentration. Of note, a characteristic ring shape attributed to high alcohol concentration appeared near the rim of the wine glass containing 13 °C wine. Thus, the alcohol concentration in the center of the wine glass was comparatively lower. The Sniffer-camera was demonstrated to be sufficiently useful for non-destructive ethanol measurement for the assessment of food characteristics.

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

OpenAIRE

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

2016-01-01

Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In th...

Aquatic Communities and Selected Water Chemistry in St. Vrain Creek near the City of Longmont, Colorado, Wastewater-Treatment Plant, 2005 and 2006

Science.gov (United States)

Zuellig, Robert E.; Sprague, Lori A.; Collins, Jim A.; Cox, Oliver N.

2007-01-01

In 2005, the U.S. Geological Survey and the City of Longmont, Colo., began a study to document chemical characteristics of St. Vrain Creek that had previously been unavailable either due to high cost of analysis or lack of analytical capability. Stream samples were collected at seven sites on St. Vrain Creek during the spring of 2005 and 2006 for analysis of wastewater compounds. A Lagrangian-sampling design was followed during each sampling event, and time-of-travel studies were conducted just prior to each sampling event to determine appropriate sampling times for the synoptic. In addition, semipermeable membrane devices, passive samplers that concentrate hydrophobic organic chemicals, were installed at six sites during the spring of 2005 and 2006 for approximately 4 weeks. After retrieval, contaminant residues concentrated in the semipermeable membrane devices were recovered and used in a toxicity assay that provided a screen for aryl hydrocarbon receptor type compounds, including polycyclic aromatic hydrocarbons, polychlorinated biphenyls, dioxins, and furans. In addition, the U.S. Geological Survey summarized information on macroinvertebrate and fish communities known from St. Vrain Creek dating back to the early 1900s in order to assess their utility in evaluating wastewater-treatment plant upgrades and habitat improvement projects. Unfortunately, because of inconsistencies in data collection these data cannot be used as intended; however, they are useful for understanding to some degree gross patterns in fish species distribution, but less so for macroinvertebrates.

Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition

Science.gov (United States)

Alonso-del-Real, Javier; Lairón-Peris, María; Barrio, Eladio; Querol, Amparo

2017-01-01

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts. However, S. cerevisiae can competitively displace other yeast species from wine fermentations, therefore the use of these new starters requires an analysis of their behavior during competition with S. cerevisiae during wine fermentation. In the present study we analyzed the survival capacity of non-cerevisiae strains in competition with S. cerevisiae during fermentation of synthetic wine must at different temperatures. First, we developed a new method, based on QPCR, to quantify the proportion of different Saccharomyces yeasts in mixed cultures. This method was used to assess the effect of competition on the growth fitness. In addition, fermentation kinetics parameters and final wine compositions were also analyzed. We observed that some cryotolerant Saccharomyces yeasts, particularly S. uvarum, seriously compromised S. cerevisiae fitness during competences at lower temperatures, which explains why S. uvarum can replace S. cerevisiae during wine fermentations in European regions with oceanic and continental climates. From an enological point of view, mixed co-cultures between S. cerevisiae and S. paradoxus or S. eubayanus, deteriorated fermentation parameters and the final product composition compared to single S. cerevisiae inoculation. However, in co-inoculated synthetic must in which S. kudriavzevii or S. uvarum coexisted with S. cerevisiae, there were fermentation

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.

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

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

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.

Science.gov (United States)

Bindon, Keren; Varela, Cristian; Kennedy, James; Holt, Helen; Herderich, Markus

2013-06-01

The study aimed to quantify the effects of grape maturity on wine alcohol, phenolics, flavour compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were harvested at juice soluble solids from 20 to 26 °Brix which corresponded to a range of wine ethanol concentrations between 12% and 15.5%. Grape anthocyanin and skin tannin concentration increased as ripening progressed, while seed tannin declined. In the corresponding wines, monomeric anthocyanin and wine tannin concentration increased with harvest date, consistent with an enhanced extraction of skin-derived phenolics. In wines, there was an observed increase in yeast-derived metabolites, including volatile esters, dimethyl sulfide, glycerol and mannoproteins with harvest date. Wine volatiles which were significantly influenced by harvest date were isobutyl methoxypyrazine, C(6) alcohols and hexyl acetate, all of which decreased as ripening progressed. The implications of harvest date for wine composition is discussed in terms of both grape composition and yeast metabolism. Copyright © 2012 Elsevier Ltd. All rights reserved.

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.

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.

Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys Taint in Wine

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Pallavi Mohekar

2018-03-01

Full Text Available Trans-2-decenal and tridecane are compounds found in wine made from brown marmorated stink bug (BMSB-contaminated grapes. The effectiveness of post-fermentation processes on reducing their concentration in finished wine and their longevity during wine aging was evaluated. Red wines containing trans-2-decenal were treated with fining agents and put through reverse osmosis filtration. The efficacy of these treatments was determined using chemical analysis (MDGC-MS and sensory descriptive analysis. Tridecane and trans-2-decenal concentrations in red and white wine were determined at bottle aging durations of 0, 6, 12 and 24 months using MDGC-MS. Reverse osmosis was found to be partially successful in removing trans-2-decenal concentration from finished wine. While tridecane and trans-2-decenal concentrations decreased during bottle aging, post-fermentative fining treatments were not effective at removing these compounds. Although French oak did not alter the concentration of tridecane and trans-2-decenal in red wine, it did mask the expression of BMSB-related sensory characters. Because of the ineffectiveness of removing BMSB taint post-fermentation, BMSB densities in the grape clusters should be minimized so that the taint does not occur in the wine.

Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.

Science.gov (United States)

Pérez-Prieto, Luis J; López-Roca, Jose M; Martínez-Cutillas, Adrián; Pardo-Mínguez, Francisco; Gómez-Plaza, Encarna

2003-08-27

The extraction rate of furfuryl aldehydes, guaiacol, and 4-methylguaiacol, cis- and trans-oak lactone, and vanillin and the formation rate of furfuryl alcohol and the volatile phenols 4-ethylguaiacol and 4-ethylphenol have been studied in wines matured in different capacity oak barrels (220, 500, and 1000 L). Also, the behavior of these compounds during 1 year of wine bottle storage was followed. The lactones were extracted at a linear rate with large differences that depended on barrel volume. Those compounds related to oak toasting (guaiacol, 4-methylguaiacol, furfuryl aldehydes, and vanillin) seemed to be extracted faster during the first days of oak maturation except for vanillin, which required at least 3 months to accumulate in the wine. The volatile phenols, 4-ethylphenol and 4-ethylguaiacol, were formed in large quantities after the first 90 days of oak maturation, coinciding with the end of spring and beginning of summer. Wines matured in 1000-L oak barrels resulted in the lowest levels of volatile compound accumulation. During bottle storage, some compounds decreased in their concentration (5-methylfurfural, vanillin), others experienced increases in their levels (lactones, furfural, 4-ethylguaiacol, 4-ethylphenol), and the concentration of other compounds hardly changed (guaiacol, furfuryl alcohol).

Analysis of the Wine Experience Tourism Based on Experience Economy: A Case for Changyu Wine Tourism in China

OpenAIRE

Min Wei

2013-01-01

The characteristics embodied in the experience economy are that production and consumption is a twin process and experience is the process “products”. Wine tourism to a way of life we pursue and increasingly becoming a way of forming personal development and lifestyle. It is precisely these factors prompted the inevitable link between tourism and wine. In this context, world wine production capacity is relative to the spending power of the high-speed development, promoting wines Chamber of ve...

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...

Status and Monitoring of Natural and Supplemented Chinook Salmon in Johnson Creek, Idaho, 2006-2007 Annual Report.

Energy Technology Data Exchange (ETDEWEB)

Rabe, Craig D.; Nelson, Douglas D. [Nez Perce Tribe

2008-11-17

The Nez Perce Tribe Johnson Creek Artificial Propagation Enhancement Project (JCAPE) has conducted juvenile and adult monitoring and evaluation studies for its 10th consecutive year. Completion of adult and juvenile Chinook salmon studies were conducted for the purpose of evaluating a small-scale production initiative designed to increase the survival of a weak but recoverable spawning aggregate of summer Chinook salmon Oncorhynchus tshawytscha. The JCAPE program evaluates the life cycle of natural origin (NOR) and hatchery origin (HOR) supplementation fish to quantify the key performance measures: abundance, survival-productivity, distribution, genetics, life history, habitat, and in-hatchery metrics. Operation of a picket style weir and intensive multiple spawning ground surveys were completed to monitor adult Chinook salmon and a rotary screw trap was used to monitor migrating juvenile Chinook salmon in Johnson Creek. In 2007, spawning ground surveys were conducted on all available spawning habitat in Johnson Creek and one of its tributaries. A total of 63 redds were observed in the index reach and 11 redds for all other reaches for a combined count of 74 redds. Utilization of carcass recovery surveys and adult captures at an adult picket weir yielded a total estimated adult escapement to Johnson Creek of 438 Chinook salmon. Upon deducting fish removed for broodstock (n=52), weir mortality/ known strays (n=12), and prespawning mortality (n=15), an estimated 359 summer Chinook salmon were available to spawn. Estimated total migration of brood year 2005 NOR juvenile Chinook salmon at the rotary screw trap was calculated for three seasons (summer, fall, and spring). The total estimated migration was 34,194 fish; 26,671 of the NOR migrants left in the summer (July 1 to August 31, 2005) as fry/parr, 5,852 left in the fall (September 1 to November 21, 2005) as presmolt, and only 1,671 NOR fish left in the spring (March 1 to June 30, 2006) as smolt. In addition, there

Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne

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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.

Segmenting wine markets with diverse price functions: Evidence from California red and white wines sold in British Columbia

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Richard Carew

2017-06-01

Full Text Available Previous hedonic price studies on wine market segments, exploring diverse price functions, are constrained by pre-determined price breakpoints, the total number of segments, or both. Using British Columbia Liquor Distribution Branch (BCLDB retail price data of California red and white wines, this study adopts an endogenous approach to explore the total number of market segments and identify breakpoints in price dispersion simultaneously. Results show that red and white California wines are grouped into two (breaking at Can$14 per bottle and three (breaking at Can$16 and $30 per bottle price segments, respectively. Also, implicit prices of wine attributes such as grape variety and geographic origin differ for red and white wines across market segments.

[Eulogy of wine?].

Science.gov (United States)

Godfroid, I O

1997-12-20

In the literature the beneficial effects on health of drinking alcoholic beverages, especially red wine, is becoming increasingly more evident. We report an objective analysis of the advantages and the dangers of such a tendency. It appears that the daily consumption of red wine at moderate doses (200-400 ml a day) has real prophylactic effects. These are particularly marked in the prevention of coronary heart disease (CHD), but also for a possible cancer chemopreventive activity, in the prevention of type II diabetes, of ischemic stroke, of osteoporosis in older women, and of Alzheimer's disease. But, inasmuch as the consumption of alcoholic beverages always involves a potential danger (organic diseases, risk of dependence, alcoholism), from a medical point of view eulogy to wine is ethically indefensible. Similar effects may be obtained from a diet rich in fruits and fresh vegetables.

WINE TOURISM IN WESTERN MOLDOVA - TO A FUTURE ALSACE?

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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.

Shifts in climate suitability for wine production as a result of climate change in a temperate climate wine region of Romania

Science.gov (United States)

Irimia, Liviu Mihai; Patriche, Cristian Valeriu; Quenol, Hervé; Sfîcă, Lucian; Foss, Chris

2018-02-01

Climate change is causing important shifts in the suitability of regions for wine production. Fine scale mapping of these shifts helps us to understand the evolution of vineyard climates, and to find solutions through viticultural adaptation. The aim of this study is to identify and map the structural and spatial shifts that occurred in the climatic suitability for wine production of the Cotnari wine growing region (Romania) between 1961 and 2013. Discontinuities in trends of temperature were identified, and the averages and trends of 13 climatic parameters for the 1961 to 1980 and 1981 to 2013 time periods were analysed. Using the averages of these climatic parameters, climate suitability for wine production was calculated at a resolution of 30 m and mapped for each time period, and the changes analysed. The results indicate shifts in the area's historic climatic profile, due to an increase of heliothermal resources and precipitation constancy. The area's climate suitability for wine production was modified by the loss of climate suitability for white table wines, sparkling wines and wine for distillates; shifts in suitability to higher altitudes by about 67 m, and a 48.6% decrease in the area suitable for quality white wines; and the occurrence of suitable climates for red wines at lower altitudes. The study showed that climate suitability for wine production has a multi-level spatial structure, with classes requiring a cooler climate being located at a higher altitude than those requiring a warmer climate. Climate change has therefore resulted in the shift of climate suitability classes for wine production to higher altitudes.

PROMOTION STRATEGIES IN WINE MARKETING

OpenAIRE

Ştefan MATEI

2014-01-01

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 deter...

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...

Yeast cell wall chitin reduces wine haze formation.

Science.gov (United States)

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

2018-04-27

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

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 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.

Characterization of Phenolic Compounds in Wine Lees

Science.gov (United States)

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

2018-01-01

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 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. PMID:29587406

Determination of Phenolic Compounds in Wines

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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.

Developing Wine Tourism: An Exploratory Study of Wineries in Newfoundland

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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.

Wine and oxidative stress: up-to-date evidence of the effects of moderate wine consumption on oxidative damage in humans.

Science.gov (United States)

Covas, María Isabel; Gambert, Philippe; Fitó, Montserrat; de la Torre, Rafael

2010-02-01

Wine and alcohol consumption has been considered to be protective against coronary heart disease development, an oxidative stress associated disease. Wine contains polyphenols displaying antioxidant properties tested in in vitro and in vivo studies. Due to this, a general consensus exists, both among the general public and the scientific community, that wine, particularly red wine, is an antioxidant beverage. Alcohol consumption, however, is associated with oxidative damage. Several studies have been carried out on the antioxidant health benefits of wine and wine polyphenols. However, adequate scientific evidence (Level I or II) is required to be provided before recommendations or statements which can reach the general public can be formulated. Here, we summarize the state of the art of the up-to-date body of knowledge, and the extent to which there exists evidence of the benefits of moderate wine consumption on oxidative damage in humans. From the available data, there is no evidence, at present, that sustained wine consumption provides antioxidant benefits in healthy volunteers other than to counteract a possible pro-oxidative effect of the alcohol. On the contrary, data on the antioxidant protective effect of red wine in oxidative stress situations are promising. In this way, the postprandial oxidative stress after a meal, despite the diversity of biomarkers used for its evaluation, is counteracted by the ingestion of wine. Further studies are warranted. Copyright 2009 Elsevier Ireland Ltd. All rights reserved.

Determination of total carbohydrates in wine and wine-like beverages by HPLC with a refractive index detector: First Action 2013.12.

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Kupina, Steve; Roman, Mark

2014-01-01

An international collaborative study was conducted of an HPLC-refractive index (RI) detector method for the determination of the combined amounts of sugars, glycerol, organic acids, and phenolic compounds in wines and wine-like beverages. Nine collaborating laboratories representing major winery, contract laboratories, and government laboratories tested eight different materials as blind duplicates using the proposed method. Sample materials included red and white wines, port, wine cooler, and nonalcoholic wine. One material was a negative control, and one material was a reference material. Samples were either treated with an ion-exchange resin to remove interfering organic acids prior to analysis or left untreated to include organic acids and phenolics. Red wine samples were treated with polyvinylpolypyrrolidone to remove potential interferences from phenolics prior to analysis. The HPLC analyses were performed on a Bio-Rad Fast Acid Analysis Column using RI detection. Reproducibility (RSD(R)) for untreated samples (sugars + phenolics + organic acids) ranged from 6.6% for Titrivin AA4 reference material to 11.0% for dry red wine. RSD(R) for treated samples (sugars only) ranged from 6.8% for white zinfandel to 18.9% for dry white wine. RSD(R) for treated samples (sugars only) + glycerol ranged from 6.4% for white zinfandel to 19.8% for dry red wine. Based on these results, the method was adopted as Official First Action status for determination of total carbohydrates in wine and wine-like beverages.

The Essentials of Proper Wine Service.

Science.gov (United States)

Manago, Gary H.

This instructional unit was designed to assist the food services instructor and/or the restaurant manager in training students and/or staff in the proper procedure for serving wines to guests. The lesson plans included in this unit focus on: (1) the different types of wine glasses and their uses; (2) the parts of a wine glass; (3) the proper…

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

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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.

27 CFR 24.255 - Bottling or packing wine.

Science.gov (United States)

2010-04-01

... in the same tax class when that wine is removed from bond, without benefit of tolerance, when the... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottling or packing wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine Bottling, Packing, and...

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..., DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.241 Decolorizing juice or wine. (a) Conditions and limitations. If the proprietor wishes to use activated carbon or other...

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.

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.

Comparability among four invertebrate sampling methods and two multimetric indexes, Fountain Creek Basin, Colorado, 2010–2012

Science.gov (United States)

Bruce, James F.; Roberts, James J.; Zuellig, Robert E.

2018-05-24

The U.S. Geological Survey (USGS), in cooperation with Colorado Springs City Engineering and Colorado Springs Utilities, analyzed previously collected invertebrate data to determine the comparability among four sampling methods and two versions (2010 and 2017) of the Colorado Benthic Macroinvertebrate Multimetric Index (MMI). For this study, annual macroinvertebrate samples were collected concurrently (in space and time) at 15 USGS surface-water gaging stations in the Fountain Creek Basin from 2010 to 2012 using four sampling methods. The USGS monitoring project in the basin uses two of the methods and the Colorado Department of Public Health and Environment recommends the other two. These methods belong to two distinct sample types, one that targets single habitats and one that targets multiple habitats. The study results indicate that there are significant differences in MMI values obtained from the single-habitat and multihabitat sample types but methods from each program within each sample type produced comparable values. This study also determined that MMI values calculated by different versions of the Colorado Benthic Macroinvertebrate MMI are indistinguishable. This indicates that the Colorado Department of Public Health and Environment methods are comparable with the USGS monitoring project methods for single-habitat and multihabitat sample types. This report discusses the direct application of the study results to inform the revision of the existing USGS monitoring project in the Fountain Creek Basin.

Model for voluntary wine and alcohol consumption in rats.

Science.gov (United States)

Arola, L; Roig, R; Cascón, E; Brunet, M J; Fornós, N; Sabaté, M; Raga, X; Batista, J; Salvadó, M J; Bladé, C

1997-08-01

It has been suggested that moderate consumption of ethanol and wine has a protective effect on human health. Animal models used to date for alcohol consumption can not mimic real situations in humans because the consumption is forced and/or excessive. The present study proposes to determine the effects of a voluntary and ad lib consumption model more similar to that of human behavior. Male Wistar rats had free access to either standard diet and water or the same diet plus red wine, sweet wine, or a solution equivalent to red wine (13.5% ethanol) or to sweet wine (20% ethanol + 130 g/L sucrose) for 30 days or 6 months. Daily wine consumption was 15.8 +/- 0.9 and 2.0 +/- 0.2 ml/day for sweet and red wines, respectively. The consumption of each of the alcoholic solutions was similar to that of the wine they were simulating. Drinking wine or ethanol did not affect food and water intakes or growth rate. Plasma metabolites were not substantially affected by consumption of wine or ethanol. Although moderate and high wine consumption did not change the activity of plasma marker enzymes of tissue damage, the consumption of the 2 alcoholic solutions caused a long-term increase in the activity of aspartate aminotransferase. It seems that wine consumption protects the organism from hepatic lesions induced by ethanol alone.

Metal Concentrations of Red Wines in Southeast Romania

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Florin Dumitru BORA

2017-11-01

Full Text Available Daily consumption, wine contributes to the requirements of essential elements, such as Ca, Fe, Mn, Mo, Co, Cr, K, Ni, Se and Zn for humans. However, the presence of significant amount of heavy metal in wine may harm the health of consumers. The present work is aimed at establishing the heavy metal content in red wines from Dealu Bujorului vineyard using ICP-MS method for the determination of metals content. In this study 3 red wines obtained from ‘Băbească neagră’, ‘Negru Aromat’ and ‘Burgund Mare’ cultivars were investigated. The wine samples were obtained from micro-wine production under conditions of 2014, 2015, 2016 from Dealu Bujorului vineyard. The determination of 13 elements was performed with ICP-MS. The high level of Ca (64.81-62.49 mg/L, Mg (132.61-101.44 mg/L and Fe were observed in the wine samples analysed. Heavy metals like As, Cd, U, Hg and Pb was found below acceptable limits. Concentration of Na (1 mg/L, Cu (1 mg/L, As (0.2 mg/L, Cd (0.01 mg/L, Zn (5 mg/L and Pb (0.15 mg/L metals in analysed wine samples were under Maximum Permissible Limits (MPL, respectively as published by the Organization of Vine and Wine. Calcium and magnesium were the most abundant elements in all investigated wine samples. Concentration of Na (1 mg/L, Cu (1 mg/L, As (0.2 mg/L, Cd (0.01 mg/L, Zn (5 mg/L and Pb (0.15 mg/L in analysed wine samples were under Maximum Permissible Limits (MPL, respectively as published by the Organization of Vine and Wine.

Development of a Precipitation-Runoff Model to Simulate Unregulated Streamflow in the Salmon Creek Basin, Okanogan County, Washington

Science.gov (United States)

van Heeswijk, Marijke

2006-01-01

Surface water has been diverted from the Salmon Creek Basin for irrigation purposes since the early 1900s, when the Bureau of Reclamation built the Okanogan Project. Spring snowmelt runoff is stored in two reservoirs, Conconully Reservoir and Salmon Lake Reservoir, and gradually released during the growing season. As a result of the out-of-basin streamflow diversions, the lower 4.3 miles of Salmon Creek typically has been a dry creek bed for almost 100 years, except during the spring snowmelt season during years of high runoff. To continue meeting the water needs of irrigators but also leave water in lower Salmon Creek for fish passage and to help restore the natural ecosystem, changes are being considered in how the Okanogan Project is operated. This report documents development of a precipitation-runoff model for the Salmon Creek Basin that can be used to simulate daily unregulated streamflows. The precipitation-runoff model is a component of a Decision Support System (DSS) that includes a water-operations model the Bureau of Reclamation plans to develop to study the water resources of the Salmon Creek Basin. The DSS will be similar to the DSS that the Bureau of Reclamation and the U.S. Geological Survey developed previously for the Yakima River Basin in central southern Washington. The precipitation-runoff model was calibrated for water years 1950-89 and tested for water years 1990-96. The model was used to simulate daily streamflows that were aggregated on a monthly basis and calibrated against historical monthly streamflows for Salmon Creek at Conconully Dam. Additional calibration data were provided by the snowpack water-equivalent record for a SNOTEL station in the basin. Model input time series of daily precipitation and minimum and maximum air temperatures were based on data from climate stations in the study area. Historical records of unregulated streamflow for Salmon Creek at Conconully Dam do not exist for water years 1950-96. Instead, estimates of

Wine tasting based on emotional responses: An expedite approach to distinguish between warm and cool climate dry red wine styles.

Science.gov (United States)

Coste, Amaury; Sousa, Paulo; Malfeito-Ferreira, Manuel

2018-04-01

In this study, we improved an empirical tasting sheet including emotional responses and common sensory attributes. An Optimized Descriptive Profile (ODP) was run to characterize different red wines according to sensory descriptors used in the improved sheet. A total of 5 wines were evaluated by a Consumer Panel (CP) of 103 subjects (36 females, 67 males) using the improved sheet and a Check-All-That-Apply (CATA) list of 25 emotions. In the ODP, the panel identified the main discriminating sensory attributes as "Complexity", "Astringency" and "Duration of the wine fragrance". However, this analysis did not allow for differentiating very distinct dry red wine styles originating from warmer or cooler regions. On the contrary, Principal Component Analysis of emotional attributes demonstrated that these two wine styles could be easily distinguished. In particular, wine with a red-brick color, complex smell and aggressive mouthfeel consistent with those from cooler regions was less liked by the CP than a warm climate gold-awarded wine. Although receiving lower scores considering its color and smell, the former wine was regarded as the most "surprising" in the CATA. Copyright © 2017 Elsevier Ltd. All rights reserved.

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 ...

Characterization of Phenolic Compounds in Wine Lees

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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.

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...

The taste of soil: chemical investigation of soil, grape and wine in the Sopron wine region (Hungary)

Science.gov (United States)

Hofmann, Tomás; Horvàth, Imre; Bidló, András; Hofmann, Eszther

2015-04-01

The taste of soil: chemical investigation of soil, grape and wine in the Sopron wine region (Hungary) The Sopron wine region is one of the most significant and historical wine-producing regions of Hungary. 1800 hectares out of the total area of 4300 hectares of the wine region are used for grape cultivation. Kékfrankos (Blue Frankish) is the most frequent grape variety (60%) nevertheless other varieties are also grown here (including Zweigelt, Merlot, Cabernet Franc, Portugieser and Sauvignon Blanc). In this study preliminary results of the chemical analyses involving soil, grape and wine are presented, which could provide a future basis for a comprehensive terroir research in the wine region. As soil is the premanent home of grapevine, its quality is highly influencing for the growth of the plants and grape berries, and also determines future organoleptic characteristics of the wines. The investigated basic soil parameters included humus content, transition, soil structure, compactness, roots, skeletal percent, color, physical assortment, concretion, soil defects. Laboratory measurements involved the determination of pH, carbonated lime content, humus content, ammonium lactate-acetic acid soluble P and K content, KCl soluble Ca and Mg content, EDTA and DTPA soluble Cu, Fe, Mn and Zn content. Soil samples were also investigated for heavy metal contents using ICP-OES method (Thermo Scientific iCAP 7000 Series). By the use of thermoanalytical measurements (Mettler Toledo TGA/DSC 1 type thermogravimeter, 5°C/min, air atmosphere, 25-1000°C) the mineral composition of the soils was evaluated. Regarding major aroma compounds in grape berries and wine, the concentrations of organic acids (tartaric-, acetic-, succinic-, malic-, lactic acid), methanol, ethanol, glycerine, glucose and fructose were determined by high performance liquid chromatography (Shimadzu LC-20 HPLC equipment with DAD and RID detection). The density, titratable acidity, pH and total extractive

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

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A. A. Ponedelchenko

2016-01-01

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

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

Science.gov (United States)

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

2016-01-01

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

European consumers’ perception of moderate wine consumption on health

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Riccardo Vecchio

2017-06-01

Full Text Available The present study examines the perceptions that French, Italian and Spanish consumers have about the possible health effects of what they consider to be a moderate wine consumption. Furthermore, it identifies whether the following factors positively or negatively influence consumer opinion – wine appreciation, environmental awareness, environmental labels, local legislation and media coverage. Perceptions were identified through an online survey of 1183 respondents. The respondents perceive wine as a rather healthy product if consumed moderately. Wine appreciation positively influences the perception of a healthy effect of moderate wine consumption. French policies advising constraints on wine consumption indirectly influence consumer opinion about the unhealthy effects caused by wine. French and Spanish consumers with high environmental awareness perceive a wine with an eco-label to be healthier than a conventional one.

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.

Exogenous CO2 in South American sparkling wine

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Leonardelli Susiane

2016-01-01

Full Text Available The sparkling wine production and consumption have increased significantly in the last years. With the increased demand appear the necessity to check the sparkling wine authenticity, because the practice of adding CO2 in sparkling wine is not allow. A way to control the carbonation process is through the determination of CO2 δ13C, because the sugar added during the second fermentation define the CO2 isotopic value, according to elaboration process. For this reason, the aim of this study was to evaluate the relationship between values of δ13C from still wines and sparkling wines, in order to set up limit values to exogenous carbonation control. Thirty-eight still wines elaborated by microvinification and 59 samples of commercial sparkling wines were analyzed, using an isotope ratio mass spectrometer (IRMS. The most negative value of natural δ13C from still wine found was − 24.7‰, it can be to estimate that lowest values are an indicative of industrial CO2 addition. Among the commercial sparkling wine from South America evaluated in this study, 10% from the samples showed signs of carbonation. Through this research was possible to establish limits of isotopic values to determine the presence of exogenous CO2.

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

WINE TOURISM – A NEW IMAGE OF IAŞI COUNTY

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Mihaela MĂNILĂ

2013-11-01

Full Text Available Wine tourism is an emerging form of tourism who took birth in crisis due to the development of wine-growing sector in the countries of the New World (New Zealand, Australia, USA. It appeared as a means to revitalize, preservation, use of the wine industry. The great handicap faced is the existence of a very complex offer but less legible on wine product and tourism. In Romania, the Iasi county is one of the national leader in terms of recognition of the most important wine brand in the country – Cotnari. Fame and age of the Cotnari vineyard that gave also the name of the most appreciate wine of the country make of Iasi county a wine tourism destination for the lovers of wine. High quality wine, wine-growing landscape of the county, the reputation gained by national and international competitions, facilitate the development of the wine tourism based on a local scale on a complex and competitive offer with other wine-growing regions of the country.

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)

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

Science.gov (United States)

Bindon, Keren; Holt, Helen; Williamson, Patricia O; Varela, Cristian; Herderich, Markus; Francis, I Leigh

2014-07-01

A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the relationship between grape maturity, wine composition and sensory quality. The sensory attribute ratings for dark fruit, hotness and viscosity increased in wines produced from riper grapes, while the ratings for the attributes red fruit and fresh green decreased. Consumer testing of the wines revealed that the lowest-alcohol wines (12% v/v) were the least preferred and wines with ethanol concentration between 13% v/v and 15.5% v/v were equally liked by consumers. Partial least squares regression identified that many sensory attributes were strongly associated with the compositional data, providing evidence of wine chemical components which are important to wine sensory properties and consumer preferences, and which change as the grapes used for winemaking ripen. Copyright © 2014 Elsevier Ltd. All rights reserved.

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.

Unraveling the enzymatic basis of wine flavorome: a phylo-functional study of wine related yeast species

Directory of Open Access Journals (Sweden)

Ignacio eBelda

2016-01-01

Full Text Available Non-Saccharomyces yeasts are a heterogeneous microbial group involved in the early stages of wine fermentation. The high enzymatic potential of these yeasts makes them a useful tool for increasing the final organoleptic characteristics of wines in spite of their low fermentative power. Their physiology and contribution to wine quality are still poorly understood, with most current knowledge being acquired empirically and in most cases based in single species and strains. This work analyzed the metabolic potential of 770 yeast isolates from different enological origins and representing 15 different species, by studying their production of enzymes of enological interest and linking phylogenetic and enzymatic data. The isolates were screened for glycosidase enzymes related to terpene aroma release, the β-lyase activity responsible for the release of volatile thiols, and sulfite reductase. Apart from these aroma-related activities, protease, polygalacturonase and cellulase activities were also studied in the entire yeast collection, being related to the improvement of different technological and sensorial features of wines. In this context, and in terms of abundance, two different groups were established, with α-L-arabinofuranosidase, polygalacturonase and cellulase being the less abundant activities. By contrast, β-glucosidase and protease activities were widespread in the yeast collection studied.A classical phylogenetic study involving the partial sequencing of 26S rDNA was conducted in conjunction with the enzymatic profiles of the 770 yeast isolates for further typing, complementing the phylogenetic relationships established by using 26S rDNA. This has rendered it possible to foresee the contribution different yeast species make to wine quality and their potential applicability as pure inocula, establishing species-specific behavior. These consistent results allowed us to design future targeted studies on the impact different non

Cashew wine vinegar production: alcoholic and acetic fermentation

OpenAIRE

Silva, M. E.; Torres Neto, A. B.; Silva, W. B.; Silva, F. L. H.; Swarnakar, R.

2007-01-01

Cashew wine of demi-sec grade was produced in a stirred batch reactor. The kinetic parameters obtained for cashew wine fermentation were Y X/S=0.061, Y P/S=0.3 and µmax=0.16 h-1. The yield and the productivity of cashew wine were 57.7% and 0.78 g/Lh respectively. A 2² factorial experimental design was used for the cashew wine vinegar fermentation optimization study. The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent v...

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.

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.

An exploration of loyalty determinants in Greek wine varieties

DEFF Research Database (Denmark)

Krystallis, Athanasios; Chrysochou, Polymeros

or type of the wine variety per se does not constitute a particularly important loyalty component in the wines' marketing mix. Research limitations/implications: The wine category has always been one of the most The wine category has always been one of the most challenging product categories......Purpose: This paper aims to provide a deeper understanding of the market structure of red This paper aims to provide a deeper understanding of the market structure of red and white wines from Greek wine varieties and measure loyalty behaviour of frequent wine buyers in Greece. Design....../methodology: The study concerned measuring brand performance and loyalty of 4 The study concerned measuring brand performance and loyalty of 4 different Greek wine varieties. Based on stated preference data, basic brand performance measures are estimated through Juster purchase probabilities of brand choice. To measure...

Wine fingerprinting using a bio-geochemical approach

Directory of Open Access Journals (Sweden)

Fernandes José Ramiro

2015-01-01

Full Text Available The wine sector is a billion euro business and therefore subjected to multiple attempts of fraudulent practices. This requires the development of rapid and reliable methods to detect such situations. Several methodologies have been developed based on the chemical profiles of the wines, but they are limited due to the environmental conditions that cannot be controlled. The use of DNA-based detection systems are an emergent research field that have been extended to a wide variety of food prod- ucts and are still the most reliable methods for varietal identification. However these methods are not suitable for geographical determination. Soil related fingerprints have a primary role considering that there is a relationship between the elemental compo- sition of wine and the composition of the provenance soil. WineBioCode is a project aiming to define the best strategy for wine authenticity based on a multidisciplinary approach. Two DNA-based strategies have been developed based on Real-time PCR and a label free optical biosensor platform. Both platforms enabled successful identification of specific DNA-targets when applied to Vitis vinifera L., and can be applied throughout the grape-wine chain. The methods are complementary and can be used in dif- ferent situations, according to the requirements. The geographical evaluation has been assessed by the strontium 87Sr/86Sr isotope ratio determination involving soil evaluation in the vineyards followed by its assay in the wine samples. The results are being integrated in order to establish the best procedure to be undertaken for wine fingerprinting, including varietal composition and geographical origin, therefore fulfilling the requirements of the geographical denominations in wine certification.

QUANTITATIVE RESEARCH ON CONSUMER BEHAVIOR BY OPTICAL RED WINE MARKETING

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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.

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.

High Resolution Melting (HRM) applied to wine authenticity.

Science.gov (United States)

Pereira, Leonor; Gomes, Sónia; Castro, Cláudia; Eiras-Dias, José Eduardo; Brazão, João; Graça, António; Fernandes, José R; Martins-Lopes, Paula

2017-02-01

Wine authenticity methods are in increasing demand mainly in Denomination of Origin designations. The DNA-based methodologies are a reliable means of tracking food/wine varietal composition. The main aim of this work was the study of High Resolution Melting (HRM) application as a screening method for must and wine authenticity. Three sample types (leaf, must and wine) were used to validate the three developed HRM assays (Vv1-705bp; Vv2-375bp; and Vv3-119bp). The Vv1 HRM assay was only successful when applied to leaf and must samples. The Vv2 HRM assay successfully amplified all sample types, allowing genotype discrimination based on melting temperature values. The smallest amplicon, Vv3, produced a coincident melting curve shape in all sample types (leaf and wine) with corresponding genotypes. This study presents sensitive, rapid and efficient HRM assays applied for the first time to wine samples suitable for wine authenticity purposes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Measuring protection of aromatic wine thiols from oxidation by competitive reactions vs wine preservatives with ortho-quinones.

Science.gov (United States)

Nikolantonaki, Maria; Magiatis, Prokopios; Waterhouse, Andrew L

2014-11-15

Quinones are central intermediates in wine oxidation that can degrade the quality of wine by reactions with varietal thiols, such as 3-sulfanylhexanol, decreasing desirable aroma. Protection by wine preservatives (sulphur dioxide, glutathione, ascorbic acid and model tannin, phloroglucinol) was assessed by competitive sacrificial reactions with 4-methyl-1,2-benzoquinone, quantifying products and ratios by HPLC-UV-MS. Regioselectivity was assessed by product isolation and identification by NMR spectroscopy. Nucleophilic addition reactions compete with two electron reduction of quinones by sulphur dioxide or ascorbic acid, and both routes serve as effective quenching pathways, but minor secondary products from coupled redox reactions between the products and reactants are also observed. The wine preservatives were all highly reactive and thus all very protective against 3-sulfanylhexanol loss to the quinone, but showed only additive antioxidant effects. Confirmation of these reaction rates and pathways in wine is needed to assess the actual protective action of each tested preservative. Copyright © 2014 Elsevier Ltd. All rights reserved.

An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

OpenAIRE

Sáenz-Navajas, María-Pilar; Campo, Eva; Fernández-Zurbano, Purificación; Valentin, Dominique

2010-01-01

The objective of this work is measuring the effect of different volatile extract compositions on the perception of taste, astringency, global intensity and persistence of wine. Six Spanish wines, two from Chardonnay and four from Tempranillo grapes, all of them showing different chemical and sensory characteristics, were selected. Wines were separated into volatile and non-volatile fractions by solid phase extraction and lyophilisation and further liquid extraction, respectively. Eighteen "re...

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.

Chinook Salmon Adult Abundance Monitoring in Lake Creek, Idaho, 2002 Annual Report.

Energy Technology Data Exchange (ETDEWEB)

Faurot, Dave; Kucera, Paul

2003-11-01

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 stream under the Idaho Salmon Supplementation study. This project has successfully demonstrated the application of underwater video monitoring to accurately quantify chinook salmon abundance in Lake Creek in 1998, 1999, 2001 and 2002. The adult salmon spawner escapement into Lake Creek in 2002 was 410 fish. Jack salmon comprised 7.1 percent of the run. Estimated hatchery composition was 6.1 percent of the spawning run. The first fish passage on Lake Creek was recorded on June 26, 15 days after installation of the fish counting station. Peak net upstream movement of 41 adults occurred on July 8. Peak of total movement activity was August 18. The last fish passed through the Lake Creek fish counting station on September 2. Snow pack in the drainage was 91% of the average during the winter of 2001/2002. Video determined salmon spawner abundance was compared to redd count expansion method point estimates in Lake Creek in 2002. Expanded index area redd count and extensive area redd count point estimates in 2002, estimated from one percent fewer to 56 percent greater number of spawners than underwater video determined spawner abundance. Redd count expansion methods varied from two percent fewer to 55 percent greater in 2001, 11 to 46 percent fewer in 1999 and 104 to 214 percent greater in 1998. Redd count expansion values had unknown variation associated with the point estimates. Fish per redd numbers determined by video abundance and multiple pass redd counts of the larger extensive survey

Wine Polyphenols: Potential Agents in Neuroprotection

OpenAIRE

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, su...

Analysis of selected chemical parameters in Piemontese wines.

Science.gov (United States)

Stępień, Agnieszka E; Stawarczyk, Kinga; Bilek, Maciej; Kędziora, Katarzyna M

2015-01-01

Piemontese wines are well known and valued all over the world. The most popular of them are Barolo and Barbaresco wines. However, in Poland, they are still little known and only now are being gradually introduced to a wider range of consumers. The aim of this study was to evaluate the content of inorganic anions, minerals, sugars and glycerol of Piemontese wines from micro-region Langhe, classified as DOCG ("Denominazione di Origine Controllata e Garantita", ie. controlled designation of origin guaranteed) and DOC ("Denominazione di Origine Controllata", ie. controlled designation of origin) products. Seven types of red wines and one type of white wine were tested. High Performance Ion Chromatography with conductometric detection (HPLC-CD) was used to measure the content of inorganic anions, ie. fluorides, chlorides, sulfates and phosphates. Flame atomic absorption spectrometry (F-AAS) was used to measure the content of minerals, ie. magnesium, calcium, sodium, copper, potassium, zinc and iron, while High Performance Liquid Chromatography with charged aerosol detection (HPLC-CAD) was used to measure the content of glycerol and sugars, ie. fructose, glucose and sucrose. Our studies show that although Piemontese wines are characterized by a relatively low content of minerals in comparison with the wines from other regions, they contain a lot of ingredients that have beneficial effects for human health. Moreover, we observed that the studied wines contain particularly high concentration of inorganic ions--phosphates and fluorides. Furthermore, all tested red wines show far reaching similarities in their chemical properties, which is possibly a direct consequence of using in their production locally cultivated grape varieties. Analysis of the wines from the Piemont region, classified as DOCG, DOC, confirmed that these are dry wines of a high quality.

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

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

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...

27 CFR 24.290 - Removal of wine as distilling material.

Science.gov (United States)

2010-04-01

... or the distilled spirits plant. (b) Special natural wine. Unmarketable special natural wine may be removed to a distilled spirits plant for use as distilling material in the production of wine spirits (but... removal. If wine spirits produced from special natural wine contain any flavor characteristics of the...

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...

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.

Sulfites and the wine metabolome.

Science.gov (United States)

Roullier-Gall, Chloé; Hemmler, Daniel; Gonsior, Michael; Li, Yan; Nikolantonaki, Maria; Aron, Alissa; Coelho, Christian; Gougeon, Régis D; Schmitt-Kopplin, Philippe

2017-12-15

In a context of societal concern about food preservation, the reduction of sulfite input plays a major role in the wine industry. To improve the understanding of the chemistry involved in the SO 2 protection, a series of bottle aged Chardonnay wines made from the same must, but with different concentrations of SO 2 added at pressing were analyzed by ultrahigh resolution mass spectrometry (FT-ICR-MS) and excitation emission matrix fluorescence (EEMF). Metabolic fingerprints from FT-ICR-MS data could discriminate wines according to the added concentration to the must but they also revealed chemistry-related differences according to the type of stopper, providing a wine metabolomics picture of the impact of distinct stopping strategies. Spearman rank correlation was applied to link the statistically modeled EEMF components (parallel factor analysis (PARAFAC)) and the exact mass information from FT-ICR-MS, and thus revealing the extent of sulfur-containing compounds which could show some correlation with fluorescence fingerprints. Copyright © 2017 Elsevier Ltd. All rights reserved.

Consumer demand for low-alcohol wine in an Australian sample

Directory of Open Access Journals (Sweden)

Saliba AJ

2013-03-01

Full Text Available Anthony J Saliba, Linda A Ovington, Carmen C MoranCharles Sturt University, Wagga Wagga, NSW, AustraliaBackground: The aim of this paper is to inform wine producers and marketers of those in the population who are interested in low-alcohol wine by describing the results of an Australian survey.Method: In the present study, 851 adult wine consumers completed an online questionnaire on their purchasing and consumption of wine, demographics, knowledge, and reasons for consuming wine. Reasons for consumption were defined using Brunner and Siegrist’s validated model. Self-reported interest in low-alcohol wine was used to determine the likely maximum possible market size.Results: The majority of respondents considered “low-alcohol wine” to contain around 3%–8% alcohol. Results indicated that those most likely to purchase low-alcohol wine were female and those who drink wine with food. Those who drank wine more frequently showed interest in wine sold in known-dose quantities, such as one standard drink. Reasons for preferring a low-alcohol wine included driving after drinking, to lessen the adverse effects of alcohol, and to consume more without the effects of a higher-alcohol wine. Finally, results pointed to the importance of taste as a driver of consumption.Conclusion: This is the first study to define the opportunity market for low-alcohol wine in Australia agnostic to intervening variables, thus defines the likely upper limit. Further, we showed what consumers currently define as low alcohol. Both of these findings allow wine companies to make a decision on the profitability of the low-alcohol market in Australia.Keywords: consumer demand, low alcohol, wine, consumer preference

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.

Self-reported consumption of wine and other alcoholic beverages in a German wine area

Directory of Open Access Journals (Sweden)

Fronk P

2013-06-01

Full Text Available Petra Fronk,1 Maria Blettner,2 Heinz Decker1 1Institute for Molecular Biophysics, Johannes Gutenberg University of Mainz, Mainz, Germany; 2Institute for Medical Biostatistics, Epidemiology and Informatics, Johannes Gutenberg University of Mainz, Mainz, Germany Purpose: To describe the consumption of alcoholic beverages in a German wine area, with special attention to the number of people drinking more than the tolerable upper alcohol intake level (TUAL. Methods: A cross-sectional study was conducted using a mailed questionnaire, to investigate the weekly consumption of wine, beer, and spirits during the preceding 12 months in Mainz, the state capital of Rhineland-Palatinate, Germany. The analysis included 948 responders aged 20–69 years. Results: A total of 948 respondents, with a mean age of 43.7 years, were included in the analysis. About 85% of the respondents consumed alcoholic beverages, with an average of about 13.5 g alcohol/day. Men drank about twice as much as women. In total, 30% of women and 24% of men reported drinking more than the TUAL, and 9.2% of women and 7.2% of men reported drinking more than twice as much as the TUAL. The highest proportion of persons drinking more than the TUAL was found among elderly people. The preferred beverage was wine, which contributed 74% (for women and 54% (for men to the total alcohol intake. On average, the respondents drank 2.8 glasses of wine per week, 1.4 bottles beer, and negligible amounts of spirits. Conclusion: Wine was the preferred alcoholic beverage in Mainz, which was expected for people living in a wine area. A rather large number of people, especially among the elderly, consumed alcohol in an amount higher than the TUAL which may be harmful to health. Keywords: beer, spirits, TUAL, Mainz

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...

27 CFR 19.26 - Tax on wine.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Tax on wine. 19.26 Section... THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Taxes Gallonage Taxes § 19.26 Tax on wine. (a) Imposition of tax. A tax is imposed by 26 U.S.C. 5041 or 7652 on wine (including imitation, substandard, or...

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

Exergy analysis of wine production: Red wine production process as a case study

International Nuclear Information System (INIS)

Genc, Mahmut; Genc, Seda; Goksungur, Yekta

2017-01-01

Highlights: • Red wine production process was studied thermodynamically by exergy analysis method. • The first study on exergetic analysis of a red wine production process. • Energetic and exergetic efficiencies are calculated as 57.2 and 41.8%, respectively. • Cumulative exergy loss is computed as 2692.51 kW for 1 kg/s grape. • Specific exergy loss is found as 5080.20 kW/kg wine. - Abstract: This paper performs exergy analysis of a red wine production line and defines the exergy destruction rates to assess the system performance in terms of sustainability. A model study with necessary data is chosen for the calculations. The total exergy destruction rate of the overall system was determined to be 344.08 kW while the greatest destruction rate of the exergy in the whole system occurred in the open fermenter (333.6 kW). The system thermal efficiency was obtained to be 57.2% while the exergy efficiency was calculated as 41.8%. The total exergy destruction rate of the overall system increases with the increase both in the grape flow rate and the reference temperature when the reference pressure is assumed as 101.325 kPa. Furthermore, the chemical exergy of streams was found much higher than the physical exergy for each stream. The exergy results were illustrated through the Grassmann diagram. Furthermore, cumulative exergy loss and specific exergy loss values were determined as 2692.51 kW/1 kg/s grape processed and 5080.20 kW/kg wine, respectively.

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.

The palm wine trade: occupational and health hazards.

Science.gov (United States)

Mbuagbaw, L; Noorduyn, S G

2012-10-01

The palm wine trade is an important economic activity for many tropical rural areas worldwide. In West Africa, palm wine holds high sociocultural and traditional values. Wine tappers often climb very tall trees with rudimentary equipment to harvest palm sap and risk severe injuries in the event of a fall. Furthermore, the wine quickly ferments beyond the desired taste and alcohol content, reducing the market power of these tappers. Therefore, to maximize benefits or to enhance shelf life, a variety of components are added to the palm tree sap, introducing the possibility of deadly contaminants. This paper highlights the public health implications of uncontrolled palm wine production and the relative neglect of the wine tapper. We draw from the limited published literature and use Cameroon as a case study. The palm wine trade can be more productive and safe if tappers work in cooperatives to improve their market power. Public health authorities need to monitor the quality of this cheap and common source of alcohol and enact regulations to protect wine tappers from the current level of occupational hazards. There are varying levels of progress to control quality and ensure safety in different parts of the world. Legislation and collaboration with traditional structures may offer a framework for change.

The Palm Wine Trade: Occupational and Health Hazards

Directory of Open Access Journals (Sweden)

L Mbuagbaw

2012-08-01

Full Text Available The palm wine trade is an important economic activity for many tropical rural areas worldwide. In West Africa, palm wine holds high sociocultural and traditional values. Wine tappers often climb very tall trees with rudimentary equipment to harvest palm sap and risk severe injuries in the event of a fall. Furthermore, the wine quickly ferments beyond the desired taste and alcohol content, reducing the market power of these tappers. Therefore, to maximize benefits or to enhance shelf life, a variety of components are added to the palm tree sap, introducing the possibility of deadly contaminants. This paper highlights the public health implications of uncontrolled palm wine production and the relative neglect of the wine tapper. We draw from the limited published literature and use Cameroon as a case study. The palm wine trade can be more productive and safe if tappers work in cooperatives to improve their market power. Public health authorities need to monitor the quality of this cheap and common source of alcohol and enact regulations to protect wine tappers from the current level of occupational hazards. There are varying levels of progress to control quality and ensure safety in different parts of the world. Legislation and collaboration with traditional structures may offer a framework for change.

Radiological and microanalytical studies of fine Melnik wines

International Nuclear Information System (INIS)

Tonev, Dimiter; Geleva, Elena; Damianova, Anna; Grigorov, Todor; Goutev, Nikolai; Protohristov, Hristo; Stoyanov, Chavdar; Bashev, Vladimir; Popov, Evgeni; Tringovska, Ivanka; Kostova, Dimitrina

2016-01-01

Nuclear methods and chemical fingerprinting can help in the process of determination of the year of production (vintage) and the geographical provenance or designation of origin of high quality wines. For the first time we report results obtained for fine Bulgarian wines from Melnik region, as well as, vineyard soil, vine stems and grape leaves. The gamma-ray activity of the radioisotope 137 Cs has been measured also for the first time in wines from different vintages using low background, high resolution gamma-ray spectrometry. The specific concentrations of 16 elements have been measured in samples from soil, vine stems, grape leaves and fine wines from the type Shiroka Melnishka, which are grown in typical Melnik vineyard by means of Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES). The obtained radiological and chemical correlations can be used as initial data base in order to determinate the wine vintage back to 1986 and, eventually, as tool to establish the designation of origin of the Melnik fine wine and the quality of the wine

Wine, spirits and the lung: good, bad or indifferent?

Science.gov (United States)

Kamholz, Stephan L

2006-01-01

The putative cardiovascular risks and benefits of the ingestion of wine and alcohol-containing spirits have been well publicized; however, less attention has been focused upon the health effects of wine and spirits consumption on the respiratory system. This paper will highlight epidemiologic, clinical and experimental data on the effects of wine and distilled spirits [and the chemical components thereof] on lung function, chronic obstructive pulmonary disease progression, lung cancer risk, risk of developing acute respiratory distress syndrome, high altitude pulmonary edema and wine [sulfite] associated asthma. Several studies have demonstrated a positive [beneficial] effect of light-to-moderate wine consumption on pulmonary function, while chronic ingestion of distilled spirits may have either no effect, or a negative effect. Studies in Scandinavia, Europe and South America have suggested a possible protective effect of wine ingestion against lung cancer, especially adenocarcinoma. Resveratrol [3,5,4'-trihydroxystilbene] a polyphenolic compound found in red wine, has anti-oxidant, anti-inflammatory and estrogen agonist effects and may be responsible for some of the health benefits of wine. The spectrum of potentially beneficial clinical effects of resveratrol and other wine-derived compounds is discussed.

Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition.

Science.gov (United States)

Carrascón, Vanesa; Bueno, Mónica; Fernandez-Zurbano, Purificación; Ferreira, Vicente

2017-11-01

This Article addresses the study of O 2 and SO 2 consumption rates of white and rosé wines, their relationship to the initial chemical composition, and their effects on the chemical changes experienced by wine during oxidation. Eight wines were subjected to five consecutive air-saturation cycles. O 2 was monitored periodically; SO 2 , color, and antioxidant indexes were determined after each cycle, and the initial and final compositions of the wines were thoroughly determined. Wines consumed oxygen at progressively decreasing rates. In the last cycles, after a strong decrease, consistent increases of oxygen levels were seen. Oxygen consumption rates were satisfactorily modeled, being proportional to wine copper, quercetin, and kaempherol contents and negatively proportional to cinnamic acids. SO 2 consumption rates were highly diverse between wines and were positively related to free SO 2 , Mn, and pH, among others. In the last saturations, SO 2 consumption took place regardless of O 2 consumption, implying that SO 2 should reduce chemical species oxidized in previous saturations. Some volatile phenols seem to be the end point of radical-mediated oxidation of polyphenols taking place preferably in the first saturation.

Investigation of Phenolic Components of Hungarian Wines

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László Márk

2007-09-01

Full Text Available Ninety-two wines from the southernmost wine-producing region in Hungary(Villány were analyzed for their polyphenolic content by high performance liquidchromatography (HPLC. Our results show that wine variety or vintage year could not bedistinguished based on polyphenol content, but winery origin could be. Resveratrolconcentration is mainly dependent on variety and vintage year. The “human factor” (i.e.,winemaking style and technology seems to be more decisive for the polyphenoliccomposition of red wines than other factors, such as variety and vintage year.

Cashew wine vinegar production: alcoholic and acetic fermentation

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M. E. Silva

2007-06-01

Full Text Available Cashew wine of demi-sec grade was produced in a stirred batch reactor. The kinetic parameters obtained for cashew wine fermentation were Y X/S=0.061, Y P/S=0.3 and µmax=0.16 h-1. The yield and the productivity of cashew wine were 57.7% and 0.78 g/Lh respectively. A 2² factorial experimental design was used for the cashew wine vinegar fermentation optimization study. The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent variables were 4.8 to 6.0% and 1.0 to 1.3% respectively.

Effect of wine inhibitors on free pineapple stem bromelain activity in a model wine system.

Science.gov (United States)

Esti, Marco; Benucci, Ilaria; Liburdi, Katia; Garzillo, Anna Maria Vittoria

2011-04-13

The influence of potential inhibitors, naturally present in wine, on the activity of stem bromelain was investigated in order to evaluate the applicability of this enzyme for protein stabilization in white wine. Bromelain proteolytic activity was tested against a synthetic substrate (Bz-Phe-Val-Arg-pNA) in a model wine system after adding ethanol, sulfur dioxide (SO(2)), skin, seed, and gallic and ellagic tannins at the average range of their concentration in wine. All the inhibitors of stem bromelain activity tested turned out to be reversible. Ethanol was a competitive inhibitor with a rather limited effect. Gallic and ellagic tannins have no inhibitory effect on stem bromelain activity, while both seed and skin tannins were uncompetitive inhibitors. The strongest inhibition effect was revealed for sulfur dioxide, which was a mixed-type inhibitor for the enzyme activity. This study provides useful information relative to a future biotechnological application of stem bromelain in winemaking.

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...

27 CFR 24.244 - Use of acid to stabilize standard wine.

Science.gov (United States)

2010-04-01

... standard wine. 24.244 Section 24.244 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.244 Use of acid to stabilize standard wine. Standard wine other than citrus wine, regardless of the fixed...

27 CFR 27.42a - Still wines containing carbon dioxide.

Science.gov (United States)

2010-04-01

... carbon dioxide. 27.42a Section 27.42a Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... On Imported Distilled Spirits, Wines, and Beer Wines § 27.42a Still wines containing carbon dioxide. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine; except...

A conceptual model of flow to the Waikoropupu Springs, NW Nelson, New Zealand, based on hydrometric and tracer (18O, Cl,3H and CFC evidence

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J. T. Thomas

2008-01-01

Full Text Available The Waikoropupu Springs, a large karst resurgence 4 km from the coast, are supplied by the Arthur Marble Aquifer (AMA underlying the Takaka Valley, South Island, New Zealand. New evidence on the recharge sources in the catchment, combined with previous results, is used to establish a new recharge model for the AMA. Combined with the oxygen-18 mass balance, this yields a quantitative description of the inputs and outputs to the aquifer. It shows that the Main Spring is sourced mainly from the karst uplands (74%, with smaller contributions from the Upper Takaka River (18% and valley rainfall (8%, while Fish Creek Spring contains mostly Upper Takaka River water (50%. In addition, much of the Upper Takaka River contribution to the aquifer (58% bypasses the springs and is discharged offshore via submarine springs. The chemical concentrations of the Main Spring show input of 0.5% of sea water on average, which varies with flow and derives from the deep aquifer. Tritium measurements spanning 40 yr, and CFC-11 measurements, give a mean residence time of 8 yr for the Main Spring water using the preferred two-component model. Our conceptual flow model, based on the flow, chloride, oxygen-18 and age measurements, invokes two different flow systems with different recharge sources to explain the flow within the AMA. One system contains deeply penetrating old water with mean age 10.2 yr and water volume 3 km3, recharged from the karst uplands. The other, at shallow levels below the valley floor, has much younger water with mean age 1.2 yr and water volume 0.4 km3, recharged by Upper Takaka River and valley rainfall. The flow systems contribute in different proportions to the Main Spring, Fish Creek Springs and offshore springs. Their very different behaviours, despite being in the same aquifer, are attributed to the presence of a diorite intrusion below the surface of the lower valley, which diverts the deep flow towards the Waikoropupu Springs and allows

Effect of wine pH and bottle closure on tannins.

Science.gov (United States)

McRae, Jacqui M; Kassara, Stella; Kennedy, James A; Waters, Elizabeth J; Smith, Paul A

2013-11-27

The impact of wine pH and closure type on color, tannin concentration, and composition was investigated. A single vintage of Cabernet Sauvignon wine was divided into three batches, the pH was adjusted to 3.2, 3.5 or 3.8, and the wines were bottled under screw caps with either SaranTin (ST) or Saranex (Sx) liners. After 24 months, the tannin concentration, tannin percent yield (relating to the proportion of acid-labile interflavan bonds), and the mean degree of polymerization (mDp) had decreased significantly, all of which can contribute to the softening of wine astringency with aging. The higher pH wines contained less percent (-)-epicatechin 3-O-gallate subunits, whereas the Sx pH 3.2 wines were significantly lower in percent yield and mDp than the other wines. Overall, the tannin structure and wine color of the lower pH wines (pH 3.2) bottled under Sx screw caps changed more rapidly with aging than those of the higher pH wines (pH 3.8) bottled under ST screw caps.

Wine consumption and intestinal redox homeostasis

Directory of Open Access Journals (Sweden)

Fiorella Biasi

2014-01-01

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.

27 CFR 24.233 - Addition of spirits to wine.

Science.gov (United States)

2010-04-01

... 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 in tanks approved for the addition of spirits. The...

Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming-Review.

Science.gov (United States)

Drappier, Julie; Thibon, Cécile; Rabot, Amélie; Geny-Denis, Laurence

2017-10-24

Weather conditions throughout the year have a greater influence than other factors (such as soil and cultivars) on grapevine development and berry composition. Temperature affects gene expression and enzymatic activity of primary and secondary metabolism which determine grape ripening and wine characteristics. In the context of the climate change, temperatures will probably rise between 0.3°C and 1.7°C over the next 20 years. They are already rising and the physiology of grapevines is already changing. These modifications exert a profound shift in primary (sugar and organic acid balance) and secondary (phenolic and aromatic compounds) berry metabolisms and the resulting composition of wine. For example, some Bordeaux wines have a tendency toward reduced freshness and a modification of their ruby color. In this context it is necessary to understand the impact of higher temperatures on grape development, harvest procedures, and wine composition in order to preserve the typicity of the wines and to adapt winemaking processes.

Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera).

Science.gov (United States)

Hanlin, Rachel L; Kelm, Mark A; Wilkinson, Kerry L; Downey, Mark O

2011-12-28

The distribution of proanthocyanidin (PA) polymer lengths, proanthocyanidin concentration at each polymer length, and polymer composition were determined in the seed, skin, and wine of Shiraz and Cabernet Sauvignon grape berries grown in southeast Australia. PA was fractionated by semipreparative high performance liquid chromatography (HPLC) and analyzed by phloroglucinolysis and HPLC to report the degree of polymerization (DP), concentration, and composition at 11 DP values in seed and wine and 21 DP values in skin. In skin, the highest PA concentration was observed at a DP of 31 in Shiraz and 29 in Cabernet Sauvignon representing 15% of the total PA in both varieties. The distribution of seed PA had the highest concentration at a DP of 7 in Shiraz and 6 in Cabernet Sauvignon representing around 30% of the total PA. In the wine PA distribution, the highest concentration was observed at a DP of 11 in Shiraz and 9 in Cabernet Sauvignon representing around 26 and 32% of the distribution, respectively. A second peak in wine PA concentration was observed at the largest DP of 18 in Shiraz and 15 in Cabernet Sauvignon representing around 20% of the distribution. The composition in wine did not vary at different DP, but the proportion of epicatechin gallate varied in seed PA less than 4 DP. The proportion of epigallocatechin increased with increasing DP in skin PA. Wine PA had a DP range and composition similar to the distribution of skin PA between DP 4 and 18 suggesting that larger skin PAs are not extracted into wine. This study provides information that could be used to target the important PA fractions in grapes that need to be measured to understand (or predict) PA extraction into wine and eventual mouthfeel.

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...

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 tax on wine withdrawn without payment of tax under this part and which is lost during transportation...

Soil-plant water status and wine quality: the case study of Aglianico wine (the ZOViSA project)

Science.gov (United States)

Bonfante, Antonello; Manna, Piero; Albrizio, Rossella; Basile, Angelo; Agrillo, Antonietta; De Mascellis, Roberto; Caputo, Pellegrina; Delle Cave, Aniello; Gambuti, Angelita; Giorio, Pasquale; Guida, Gianpiero; Minieri, Luciana; Moio, Luigi; Orefice, Nadia; Terribile, Fabio

2014-05-01

The terroir analysis, aiming to achieve a better use of environmental features with respect to plant requirement and wine production, needs to be strongly rooted on hydropedology. In fact, the relations between wine quality and soil moisture regime during the cropping season is well established. The ZOViSA Project (Viticultural zoning at farm scale) tests a new physically oriented approach to terroir analysis based on the relations between the soil-plant water status and wine quality. The project is conducted in southern Italy in the farm Quintodecimo of Mirabella Eclano (AV) located in the Campania region, devoted to quality Aglianico red wine production (DOC). The soil spatial distribution of study area (about 3 ha) was recognized by classical soil survey and geophysics scan by EM38DD; then the soil-plant water status was monitored for three years in two experimental plots from two different soils (Cambisol and Calcisol). Daily climate variables (temperature, solar radiation, rainfall, wind), daily soil water variables (through TDR probes and tensiometers), crop development (biometric and physiological parameters), and grape must and wine quality were monitored. The agro-hydrological model SWAP was calibrated and applied in the two experimental plots to estimate soil-plant water status in different crop phenological stages. The effects of crop water status on crop response and wine quality was evaluated in two different pedo-systems, comparing the crop water stress index with both: crop physiological measurements (leaf gas exchange, leaf water potential, chlorophyll content, LAI measurement), grape bunches measurements (berry weight, sugar content, titratable acidity, etc.) and wine quality (aromatic response). Finally a "spatial application" of the model was carried out and different terroirs defined.

Application of insoluble fibers in the fining of wine phenolics.

Science.gov (United States)

Guerrero, Raúl F; Smith, Paul; Bindon, Keren A

2013-05-08

The application of animal-derived proteins as wine fining agents has been subject to increased regulation in recent years. As an alternative to protein-based fining agents, insoluble plant-derived fibers have the capacity to adsorb red wine tannins. Changes in red wine tannin were analyzed following application of fibers derived from apple and grape and protein-based fining agents. Other changes in wine composition, namely, color, monomeric phenolics, metals, and turbidity, were also determined. Wine tannin was maximally reduced by application of an apple pomace fiber and a grape pomace fiber (G4), removing 42 and 38%, respectively. Potassium caseinate maximally removed 19% of wine tannin, although applied at a lower dose. Fibers reduced anthocyanins, total phenolics, and wine color density, but changes in wine hue were minor. Proteins and apple fiber selectively removed high molecular mass phenolics, whereas grape fibers removed those of both high and low molecular mass. The results show that insoluble fibers may be considered as alternative fining agents for red wines.

New Uses of Hawthorn Fruits in Tonic Wines Technology

Directory of Open Access Journals (Sweden)

Andruţa Elena MUREŞAN

2016-11-01

Full Text Available Tonic wines are true natural elixirs, having the property to fortify the organism. To achieve a complex product and to supplement the antioxidant properties of the wine, the hawthorn fruits were added. They completed the product by maceration, so that the tonic wine got major active substances which have great medicinal value being effective in treating cardiovascular diseases. The content of polyphenols of tonic wine is about six times higher than in simple wine, the hawthorn representing a product rich in polyphenols (510.2 mg GAE/100g. Antioxidant capacity increased when hawthorn fruits were added, as they have an important contribution in terms of new product antioxidant properties. Hawthorn, honey and rosemary added extra minerals in the total dry extract. The relative density increased due to the substances present in hawthorn. The concentration of alcohol slightly increased due to the fermentation which triggers during maceration. The acidity of the new tonic wine developed here was higher, as compared to the simple wine. Higher acidity also contributed to the palatability, the new tonic wine showing a pleasant refreshing taste.

Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study

OpenAIRE

Zhang, Quing An; Shen, Yuan; Fan, Xue-Hui; García-Martín, Juan Francisco; Wang, Xi; Song, Yun

2015-01-01

© 2015 Published by Elsevier B.V. Direct evidence for the formation of 1-hydroxylethyl radicals by ultrasound in red wine and air-saturated model wine is presented in this paper. Free radicals are thought to be the key intermediates in the ultrasound processing of wine, but their nature has not been established yet. Electron paramagnetic resonance (EPR) spin trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of hydroxyl free radicals and 1-hydroxylethyl free radic...

Wine and Words: A Trilingual Wine Dictionary for South Africa

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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

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

Science.gov (United States)

Pickering, Gary J; Hayes, John E

2016-01-01

Background and Aims 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. Methods and Results 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)variables examined. Taste phenotype also contributes significantly to variation in wine liking. Significance of the Study Ontario wine consumers fall into one of three wine liking clusters, which differ in experiential, biological, psychological and demographic features that can be targeted through branding and marketing strategies. PMID:28579910

Wine and culinary tourism: Preferences of experiential consumers

Directory of Open Access Journals (Sweden)

Schamel Guenter H.

2017-01-01

Full Text Available We explore the key components of consumer demand for the development of a successful wine and culinary tourism segment. In particular, we investigate the demand preferences that are important to consumers interested in a wine and culinary related hotel stay in South Tyrol. Conceptually, we utilize the 4E-Model of experiential consumption by Pine & Gilmore [1, 2] and propose that the four realms of an experience (i.e., entertainment, education, escapist, and aesthetic relate to the principal components of consumer preferences. We survey potential tourists to gain a better understanding of their demand preferences for culinary and wine related hotel stays. Using an exploratory factor analysis, we identify the principal components of consumer demand preferences. The most preferred demand feature of a culinary wine experience relates to informative entertainment. The second feature relates to social-cultural activities that are educating. The third are escapist wine and food-specific activities and the forth relates to the aesthetics of accommodation traits and style in the culinary and wine domain. Moreover, we study the current supply attributes of wine and culinary related hotel offer in South Tyrol and their pricing using a hedonic model. Attributes that provide an entertainment experience form the basis of any offer in the wine and culinary domain. Attributes that provide an educational experience are highly relevant and add will a significant price premium. Matching demand preferences and supply conditions is crucial in developing a successful culinary and wine related tourism segment.

Fruit Wines Inhibitory Activity Against α-Glucosidase.

Science.gov (United States)

Cakar, Uros; Grozdanic, Nada; Petrovic, Aleksandar; Pejin, Boris; Nastasijevic, Branislav; Markovic, Bojan; Dordevic, Brizita

2017-01-01

Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Potential α-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. In order to increase the alcohol content due to enriched extraction of total phenolics, sugar was added in the fruit pomace of the half of the examined fruit wine samples. Compared with acarbose used as a positive control (IC50 = 73.78 µg/mL), all fruit wine samples exhibited higher α-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 µg/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 µg/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to α-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent α-glucosidase inhibitor possessing a planar structure, only slightly affected the activity of the blueberry wine samples, due to the lower concentration. In addition to this, molecular docking study of chlorogenic acid pointed out the importance of binding energy (-8.5 kcal/mol) for the inhibition of the enzyme. In summary, fruit wines made from blueberry should be primarily taken into consideration as a medicinal food targeting diabetes mellitus type 2 in the early stage, if additional studies would confirm their therapeutic potential for the control of postprandial hyperglycemia. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

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

27 CFR 26.264 - Determination of tax on wine.

Science.gov (United States)

2010-04-01

... wine. 26.264 Section 26.264 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Procedure at Port of Entry From the Virgin Islands § 26.264 Determination of tax on wine. If the certificate prescribed in § 26.205 covers wine, the wine tax will be collected at the rates imposed by section 5041...

Reducing pesticide level in wine by selective filtration

Directory of Open Access Journals (Sweden)

Lempereur Valérie

2014-01-01

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

Marketing research into wine consumption determinants in Vojvodina

Directory of Open Access Journals (Sweden)

Salai Suzana

2013-01-01

Full Text Available Until a few decades ago, the market of Vojvodina as a segment of the Serbian market played a crucial role in wine production. Wine consumption in the 1970s amounted to thirty litres per capita, whereas forty years later, it has been reduced to about three litres. The development of technology in the modernday conditions tends to make a positive impact on daily life, which, however, is not the case with viticulture, wine production and consumption - a sphere where development trends have had the opposite direction. Consequently, the centuries-old tradition of viticulture is almost extinct, substituted by other drinks and cultures. The economic and cultural development and wine production have been, so to say, neglected. In the meantime, producers of beer and soft drinks took over the domination, and these intensely promoted beverages have been widely adopted by the consumers of younger generations. Wine, as 'the divine drink, is the symbol of happiness, wisdom, health and life', is well known in most cultures, which should enable the return of the old glory. The potentials of wine are yet to be researched so that wine production can reach, or even exceed its earlier place in society. The aim of this article is to research the geographic, demographic, economic, sociological and psychological determinants predominantly shaping the behaviour of wine consumers and traditional producers in Vojvodina.

Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: prediction of antioxidant activities and classification of wines using artificial neural networks.

Science.gov (United States)

Hosu, Anamaria; Cristea, Vasile-Mircea; Cimpoiu, Claudia

2014-05-01

Wine is one of the most consumed beverages over the world containing large quantities of polyphenolic compounds. These compounds are responsible for quality of red wines, influencing the antioxidant activity, astringency, bitterness and colour, their composition in wine being influenced by the varieties, the vintage and the wineries. The aim of the present work is to build software instruments intended to work as data-mining tools for predicting valuable properties of wine and for revealing different wine classes. The developed ANNs are able to reveal the relationships between the concentration of total phenolic, flavonoids, anthocyanins, and tannins content, associated to the antioxidant activity, and the wine distinctive classes determined by the wine variety, harvesting year or winery. The presented ANNs proved to be reliable software tools for assessment or validation of the wine essential characteristics and authenticity and may be further used to establish a database of analytical characteristics of wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

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.

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...

Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L. Cultivar.

Directory of Open Access Journals (Sweden)

Olufemi J Alabi

Full Text Available Grapevine leafroll disease (GLD is an economically important virus disease affecting wine grapes (Vitis vinifera L., but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease.

Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar.

Science.gov (United States)

Alabi, Olufemi J; Casassa, L Federico; Gutha, Linga R; Larsen, Richard C; Henick-Kling, Thomas; Harbertson, James F; Naidu, Rayapati A

2016-01-01

Grapevine leafroll disease (GLD) is an economically important virus disease affecting wine grapes (Vitis vinifera L.), but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS) and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease.

Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar

Science.gov (United States)

Gutha, Linga R.; Larsen, Richard C.; Henick-Kling, Thomas; Harbertson, James F.; Naidu, Rayapati A.

2016-01-01

Grapevine leafroll disease (GLD) is an economically important virus disease affecting wine grapes (Vitis vinifera L.), but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS) and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease. PMID:26919614

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

The Palm Wine Trade: Occupational and Health Hazards

OpenAIRE

L Mbuagbaw; SG Noorduyn

2012-01-01

The palm wine trade is an important economic activity for many tropical rural areas worldwide. In West Africa, palm wine holds high sociocultural and traditional values. Wine tappers often climb very tall trees with rudimentary equipment to harvest palm sap and risk severe injuries in the event of a fall. Furthermore, the wine quickly ferments beyond the desired taste and alcohol content, reducing the market power of these tappers. Therefore, to maximize benefits or to enhance shelf life, a v...

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…

Surface-water and ground-water quality in the Powell Creek and Armstrong Creek Watersheds, Dauphin County, Pennsylvania, July-September 2001

Science.gov (United States)

Galeone, Daniel G.; Low, Dennis J.

2003-01-01

Powell Creek and Armstrong Creek Watersheds are in Dauphin County, north of Harrisburg, Pa. The completion of the Dauphin Bypass Transportation Project in 2001 helped to alleviate traffic congestion from these watersheds to Harrisburg. However, increased development in Powell Creek and Armstrong Creek Watersheds is expected. The purpose of this study was to establish a baseline for future projects in the watersheds so that the effects of land-use changes on water quality can be documented. The Pennsylvania Department of Environmental Protection (PADEP) (2002) indicates that surface water generally is good in the 71 perennial stream miles in the watersheds. PADEP lists 11.1 stream miles within the Armstrong Creek and 3.2 stream miles within the Powell Creek Watersheds as impaired or not meeting water-quality standards. Siltation from agricultural sources and removal of vegetation along stream channels are cited by PADEP as likely factors causing this impairment.

27 CFR 27.140 - Certification requirements for wine.

Science.gov (United States)

2010-04-01