Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey.

PubMed

Bağder Elmacı, Simel; Özçelik, Filiz; Tokatlı, Mehmet; Çakır, İbrahim

2014-05-01

The purpose of this study was to evaluate the important technological and fermentative properties of wine yeast strains previously isolated from different wine producing regions of Turkey. The determination of the following important properties was made: growth at high temperatures; fermentative capability in the presence of high sugar concentration; fermentation rate; hydrogen sulfide production; killer activity; resistance to high ethanol and sulfur dioxide; foam production; and enzymatic profiles. Ten local wine yeast strains belonging to Saccharomyces, and one commercial active dry yeast as a reference strain were evaluated. Fermentation characteristics were evaluated in terms of kinetic parameters, including ethanol yield (YP/S), biomass yield (YX/S), theoretical ethanol yield (%), specific ethanol production rate (qp; g/gh), specific glucose uptake rate (qs; g/gh), and the substrate conversion (%). All tested strains were able to grow at 37 °C and to start fermentation at 30° Brix, and were resistant to high concentrations of sulfur dioxide. 60 % of the strains were weak H2S producers, while the others produced high levels. Foam production was high, and no strains had killer activity. Six of the tested strains had the ability to grow and ferment at concentrations of 14 % ethanol. Except for one strain, all fermented most of the media sugars at a high rate, producing 11.0-12.4 % (v/v) ethanol. Although all but one strain had suitable characteristics for wine production, they possessed poor activities of glycosidase, esterase and proteinase enzymes of oenological interest. Nine of the ten local yeast strains were selected for their good oenological properties and their suitability as a wine starter culture.

Influence of weather on the stable isotopic ratios of wines: Tools for weather/climate reconstruction?

NASA Astrophysics Data System (ADS)

Ingraham, Neil L.; Caldwell, Eric A.

1999-01-01

Precipitation, local ground water, soil water, atmospheric water vapor, grape leaf and grape berry water just prior to harvest, and grape must during the wine-making process, from the Napa Valley in northern California were collected for stable isotopic analysis. In addition, 27 red wines and 4 white wines produced in the Napa Valley, and 8 red wines produced in Livermore Valley located over 110 km to the southeast, were analyzed for both oxygen and hydrogen isotopic compositions. The isotopic compositions of the grape leaf water fall on a transpiration line with a slope of 2.1, while those of the grape berry water fall on a transpiration line with a slope of 2.8. The stable isotopic compositions of the 27 red wines from the Napa Valley range from -3 to +20‰ in δD and from +4.6 to + 10.2‰ in δ18O and plot along a line described by δD = 3.4 δ18O - 17.2. The maximum difference in the stable oxygen composition between two wineries 110 km apart is only 1.4‰, while the differences between the vintage years within each winery are 4.8 and 5.8‰ in δ18O. The stable isotopic composition of the grape water is controlled by transpiration in the weeks prior to harvest, overshadowing all other effects. As a result of the timing of harvest, the red wines are some 4 to 5‰ more enriched in δ18O than the white wines.

EPA Region 1 - Valley Depth in Meters

EPA Pesticide Factsheets

Raster of the Depth in meters of EPA-delimited Valleys in Region 1.Valleys (areas that are lower than their neighbors) were extracted from a Digital Elevation Model (USGS, 30m) by finding the local average elevation, subtracting the actual elevation from the average, and selecting areas where the actual elevation was below the average. The landscape was sampled at seven scales (circles of 1, 2, 4, 7, 11, 16, and 22 km radius) to take into account the diversity of valley shapes and sizes. Areas selected in at least four scales were designated as valleys.

The terroir of vineyards - climatic variability in an Austrian wine-growing region

NASA Astrophysics Data System (ADS)

Gerersdorfer, T.

2010-09-01

The description of a terroir is a concept in viticulture that relates the sensory attributes of wine to the environmental conditions in which the grapes grow. Many factors are involved including climate, soil, cultivar, human practices and all these factors interact manifold. The study area of Carnuntum is a small wine-growing region in the eastern part of Austria. It is rich of Roman remains which play a major role in tourism and the marketing strategies of the wines as well. An interdisciplinary study on the environmental characteristics particularly with regard to growing conditions of grapes was started in this region. The study is concerned with the description of the physiogeographic properties of the region and with the investigation of the dominating viticultural functions. Grape-vines depend on climatic conditions to a high extent. Compared to other influencing factors like soil, climate plays a significant role. In the framework of this interdisciplinary project climatic variability within the Carnuntum wine-growing region is investigated. On the one hand microclimatic variations are influenced by soil type and by canopy management. On the other hand the variability is a result of the topoclimate (altitude, aspect and slope) and therefore relief is a major terroir factor. Results of microclimatic measurements and variations are presented with focus on the interpretation of the relationship between relief, structure of the vineyards and the climatic conditions within the course of a full year period.

Assisting Wine Growers

NASA Technical Reports Server (NTRS)

1993-01-01

This video documents efforts at NASA Ames Research Center to assist wine growers in the Napa valley in their fight against a root parasite which is destroying millions of dollars worth of grape crops. NASA researchers are using airborne scanners and remote sensing equipment to detect the parasite before it becomes entrenched, so that growers can treat the harvest to resist infestation.

Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization.

PubMed

Sánchez-Palomo, E; Trujillo, M; García Ruiz, A; González Viñas, M A

2017-10-01

The aroma of La Mancha Malbec red wines over four consecutive vintages was characterized by chemical and sensory analysis. Solid phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS) were used to isolate and analyze free volatile compounds. Quantitative Descriptive Sensory Analysis (QDA) was carried out to characterize the sensory aroma profile. A total of 79 free volatile compounds were identified and quantified in the wines over these four vintages. Volatile aroma compounds were classified into seven aromatic series and their odour activity values were calculated in order to determine the aroma impact compounds in these wines. The aroma sensory profile of these wines was characterized by red fruit, fresh, prune, liquorice, clove, caramel, leather, tobacco and coffee aromas. This study provides a complete aroma characterization of La Mancha Malbec red wines and it is proposed that these wines can be considered as an alternative to wines from traditional grape varieties of this region. Copyright © 2017 Elsevier Ltd. All rights reserved.

Analysis of wine volatile profile by purge-and-trap-gas chromatography-mass spectrometry. Application to the analysis of red and white wines from different Spanish regions.

PubMed

Aznar, Margarita; Arroyo, Teresa

2007-09-21

The purge-and-trap extraction method, coupled to a gas chromatograph with mass spectrometry detection, has been applied to the determination of 26 aromatic volatiles in wine. The method was optimized, validated and applied to the analyses of 40 red and white wines from 7 different Spanish regions. Principal components analyses of data showed the correlation between wines of similar origin.

Delaware Valley Regional Planning Commission Philadelphia Metropolitan Region : planning for congestion

DOT National Transportation Integrated Search

2009-04-01

The Delaware Valley Regional Planning Commission uses a systematic process for managing traffic congestion and monitoring transportation system performance in the Philadelphia metropolitan region. Guided by an advisory team of stakeholders, the agenc...

Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock.

PubMed

Gutiérrez-Gamboa, G; Carrasco-Quiroz, M; Martínez-Gil, A M; Pérez-Álvarez, E P; Garde-Cerdán, T; Moreno-Simunovic, Y

2018-03-01

Nitrogen compounds play a key role on grape and wine quality. Their composition in grapes depends mainly on variety, viticultural management, and terroir, and affects fermentation kinetics and the volatile compound formation. The aim of this work was to study grape and wine amino acid composition of ungrafted or grafted onto cv. País Carignan grapevines growing under rainfed conditions in ten sites of the Maule Valley (Chile). The results showed that proline was the most abundant amino acid in grapes and wines. In general, Carignan noir grapevines grafted over País showed lower grape amino acid content respect to ungrafted vines. Cool night index (CI) was inversely correlated to several amino acids, showing that their plant synthesis or accumulation increased with lower minimum temperatures during the last month before harvest. Truquilemu (Tru) and Ciénaga de Name (Cdn) sites showed the highest concentration for several amino acids and total amino acid content in grapes, which led to a faster alcoholic fermentation. Copyright © 2017. Published by Elsevier Ltd.

Source regions and water release mechanisms of Martian Valley Networks

NASA Astrophysics Data System (ADS)

Jaumann, R.; Reiss, D.; Sander, T.; Gwinner, K.; Roatsch, T.; Matz, K.-D.; Hauber, E.; Mertens, V.; Hoffmann, H.; Neukum, G.; HRSC Co-Investigator Team

Martian valley networks have been cited as the best evidence that Mars maintained flow of liquid water across the surface. Although internal structures associated with a fluvial origin within valleys like inner channels, terraces, slip-off and undercut slopes are extremely rare on Mars (Carr and Malin, 2000) such features can be identified in high-resolution imagery (e.g. Malin and Edgett, 2001; Jaumann et al., 2005). However, besides internal features the source regions are an important indicator for the flow processes in Martian valleys because they define the drainage area and thus constrain the amount of available water for eroding the valley network. Furthermore, the morphology of the source regions and their topographic characteristics provide information about the origin of the water. On Mars valley networks are thought to be formed by retreating erosion where the water is supplied from the sub-surface. However, the mechanisms that are responsible for the release of ground water are poorly understood. The three dimensional highly resolved data of the High Resolution Stereo Camera (HRSC) on the Mars Express Mission (Neukum et al., 2004) allow the detailed examination of valley network source regions. A valley network in the western Lybia Montes region valley between 1.4°N to 3.5°N and 81.6°E to 82.5°E originates at a highland mountain region and drains down to Isidis Planitia over a distance of 400 km. Most of its distance the valley exhibits an interior channel that allows to constraint discharge and erosion budgets (Jaumann, et al., 2005). The valley was formed in the Noachian/Hesperian between 3.7 and 3.3 billion years. However, discharge and erosion budgets restrict the erosion time to a few million years in total, indicating single events rather than continuous flow over long periods. The source region of the valley is covered by a series of lava flows. Even the upstream part of the valley is covered by lava flows that cover the interior channel

40 CFR 81.48 - Champlain Valley Interstate Air Quality Control Region.

Code of Federal Regulations, 2010 CFR

2010-07-01

... (CONTINUED) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.48 Champlain Valley Interstate Air Quality Control Region. The Champlain Valley Interstate Air Quality Control Region (Vermont-New York) has been revised to consist of the...

40 CFR 81.48 - Champlain Valley Interstate Air Quality Control Region.

Code of Federal Regulations, 2014 CFR

2014-07-01

... (CONTINUED) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.48 Champlain Valley Interstate Air Quality Control Region. The Champlain Valley Interstate Air Quality Control Region (Vermont-New York) has been revised to consist of the...

40 CFR 81.48 - Champlain Valley Interstate Air Quality Control Region.

Code of Federal Regulations, 2011 CFR

2011-07-01

... (CONTINUED) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.48 Champlain Valley Interstate Air Quality Control Region. The Champlain Valley Interstate Air Quality Control Region (Vermont-New York) has been revised to consist of the...

40 CFR 81.48 - Champlain Valley Interstate Air Quality Control Region.

Code of Federal Regulations, 2013 CFR

2013-07-01

... (CONTINUED) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.48 Champlain Valley Interstate Air Quality Control Region. The Champlain Valley Interstate Air Quality Control Region (Vermont-New York) has been revised to consist of the...

40 CFR 81.48 - Champlain Valley Interstate Air Quality Control Region.

Code of Federal Regulations, 2012 CFR

2012-07-01

... (CONTINUED) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.48 Champlain Valley Interstate Air Quality Control Region. The Champlain Valley Interstate Air Quality Control Region (Vermont-New York) has been revised to consist of the...

Yeast diversity on grapes in two German wine growing regions.

PubMed

Brysch-Herzberg, Michael; Seidel, Martin

2015-12-02

The yeast diversity on wine grapes in Germany, one of the most northern wine growing regions of the world, was investigated by means of a culture dependent approach. All yeast isolates were identified by sequence analysis of the D1/D2 domain of the 26S rDNA and the ITS region. Besides Hanseniaspora uvarum and Metschnikowia pulcherrima, which are well known to be abundant on grapes, Metschnikowia viticola, Rhodosporidium babjevae, and Curvibasidium pallidicorallinum, as well as two potentially new species related to Sporidiobolus pararoseus and Filobasidium floriforme, turned out to be typical members of the grape yeast community. We found M. viticola in about half of the grape samples in high abundance. Our data strongly suggest that M. viticola is one of the most important fermenting yeast species on grapes in the temperate climate of Germany. The frequent occurrence of Cu. pallidicorallinum and strains related to F. floriforme is a new finding. The current investigation provides information on the distribution of recently described yeast species, some of which are known from a very few strains up to now. Interestingly yeasts known for their role in the wine making process, such as Saccharomyces cerevisiae, Saccharomyces bayanus ssp. uvarum, Torulaspora delbrueckii, and Zygosaccharomyces bailii, were not found in the grape samples. Copyright © 2015. Published by Elsevier B.V.

A Unique Laboratory to Explore Soil-Wine Relationships, North Canterbury, New Zealand

NASA Astrophysics Data System (ADS)

Harrison, R.; Tomasino, E.; Tonkin, P.; Webb, T.; Burns, S. F.; Weersing, M.

2012-12-01

The special character of North Canterbury is a reflection of its geological history - a region of oblique crustal convergence forming northeast striking folds, creating hill, valley and basin topography. Cretaceous to Tertiary glauconitic sediments, limestones, sandstones and weathered conglomerates overlie basement greywacke sandstones and siltstones. During the late Quaternary, erosion infilled valleys with locally sourced sediments, and basins with greywacke alluvium. Calcareous and noncalcareous loess mantles are locally sourced. Detailed soil mapping of vineyards planted between 1980 and 2000 reveal bedrock and colluvial hill slopes with clayey Haplustolls and Argiustolls, fans with deep silty Hapustalfs and terraces with deep alluvium forming clayey Calciusterts and gravels forming Haplustepts. Definitions of terroir variously include physical attributes such as climate, landscapes, soils and vines, together with cultural traditions represented by grape varieties and systems for canopy management, which come together in particular sensory attributes displayed by certain wines. We have recently begun to explore terroir in the context of New Zealand Pinot Noir (the variety considered by many as most able to communicate details of local geography and site). The assessment of wine sensory attributes is not a trivial task. Our experience is that scale is an important influence as ferment size decreases. We recommend the use of commercially produced wines for such studies. Our work has been carried out using statistically valid designs with expert but untrained panelists. In these circumstances the meaning ascribed to particular attributes may vary between panelists but there is evidence to support the contention that expert panelists tend to share a standard vocabulary and are likely to be familiar with appropriate conceptual models of the wines that allow their differentiation. Our results confirm that Pinot Noir wines from climatically differing regions of New

The influence of climate variability on chemical composition of European wines: a regional scale study (Italy and Slovenia)

NASA Astrophysics Data System (ADS)

Barbante, Carlo; Polo, Fabio; Cozzi, Giulio; Ogrinc, Nives; Turetta, Clara

2016-04-01

Climate change is having an increasing influence on vine phenology and grape composition, affecting vinifications, wine chemistry and the quality of productions. Wine grape cultivation provides a good test case for measuring indirect impacts mediated by changes in agriculture, because viticulture is sensitive to climate and is concentrated in Mediterranean climate regions that are global biodiversity hotspots. Moreover, on a regional level and on a shorter time scale, the seasonal weather conditions modify the quality of yields determining the final properties of wine. In the present research, we studied wines from Italy and Slovenia with the purpose of differentiating them by the different vintages (from 2009 to 2012), which are supposed to be influenced by temperature and rain during each year's growing season. Specific chemical techniques were used, in particular mass spectrometry (ICP-MS) and isotopic mass spectrometry (IRMS), both of which are usually employed to detect wine adulterations and to establish the geographical provenance of wines. In particular, we investigated the relationship between macro- and micro-elements, Rare Earth Elements and stable isotopes [δ13C, δ18O, (D/H)I, (D/H)II]. The datasets were examined via statistical techniques to show their relation to weather conditions as well as their mutual connection. Italian and Slovenian wines were distinguished, with the exception of few samples, by both TEs and REEs results. This separation, due to different elemental compositions, may be justified as being part of two distinct environmental and geographical belongings (terroir) but also to the processes of wine production, from the harvest to the bottling, which have certainly interfered and characterized the products. In the case of Italian wines the weather conditions were evidenced with an important separation of stable isotopes which they confirmed to be very sensitive Regarding Slovenian wines, the studied regions were characterized of

Climate variability and Port wine quality

NASA Astrophysics Data System (ADS)

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

Wine fermentation microbiome: a landscape from different Portuguese wine appellations

PubMed Central

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

2015-01-01

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

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

PubMed

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

2015-01-01

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

Responses of grape berry anthocyanin and titratable acidity to the projected climate change across the Western Australian wine regions

NASA Astrophysics Data System (ADS)

Barnuud, Nyamdorj N.; Zerihun, Ayalsew; Mpelasoka, Freddie; Gibberd, Mark; Bates, Bryson

2014-08-01

More than a century of observations has established that climate influences grape berry composition. Accordingly, the projected global climate change is expected to impact on grape berry composition although the magnitude and direction of impact at regional and subregional scales are not fully known. The aim of this study was to assess potential impacts of climate change on levels of berry anthocyanin and titratable acidity (TA) of the major grapevine varieties grown across all of the Western Australian (WA) wine regions. Grape berry anthocyanin and TA responses across all WA wine regions were projected for 2030, 2050 and 2070 by utilising empirical models that link these berry attributes and climate data downscaled (to ˜5 km resolution) from the csiro_mk3_5 and miroc3_2_medres global climate model outputs under IPCC SRES A2 emissions scenario. Due to the dependence of berry composition on maturity, climate impacts on anthocyanin and TA levels were assessed at a common maturity of 22 °Brix total soluble solids (TSS), which necessitated the determination of when this maturity will be reached for each variety, region and warming scenario, and future period. The results indicate that both anthocyanin and TA levels will be affected negatively by a warming climate, but the magnitude of the impacts will differ between varieties and wine regions. Compared to 1990 levels, median anthocyanins concentrations are projected to decrease, depending on global climate model, by up to 3-12 % and 9-33 % for the northern wine regions by 2030 and 2070, respectively while 2-18 % reductions are projected in the southern wine regions for the same time periods. Patterns of reductions in the median Shiraz berry anthocyanin concentrations are similar to that of Cabernet Sauvignon; however, the magnitude is lower (up to 9-18 % in southern and northern wine regions respectively by 2070). Similarly, uneven declines in TA levels are projected across the study regions. The largest reductions

Determination of authenticity, regional origin, and vintage of Slovenian wines using a combination of IRMS and SNIF-NMR analyses.

PubMed

Ogrinc, N; Kosir, I J; Kocjancic, M; Kidric, J

2001-03-01

The authenticity and geographical origin of wines produced in Slovenia were investigated by a combination of IRMS and SNIF-NMR methods. A total of 102 grape samples of selected wines were carefully collected in three different wine-growing regions of Slovenia in 1996, 1997, and 1998. The stable isotope data were evaluated using principal component analysis (PCA) and linear discriminant analysis (LDA). The isotopic ratios to discriminate between coastal and continental regions are the deuterium/hydrogen isotopic ratio of the methylene site in the ethanol molecule (D/H)(II) and delta(13)C values; including also delta(18)O values in the PCA and LDA made possible separation between the two continental regions Drava and Sava. It was found that delta(18)O values are modified by the meteorological events during grape ripening and harvest. The usefulness of isotopic parameters for detecting adulteration or watering and to assess the geographical origin of wines is improved only when they are used concurrently.

EPA Region 1 - Map Layers for Valley ID Tool (Hosted Feature Service)

EPA Pesticide Factsheets

The Valley Service Feature Layer hosts spatial data for EPA Region 1's Valley Identification Tool. These layers contain attribute information added by EPA R1 GIS Center to help identify populated valleys:- Fac_2011NEI: Pollution sources selected from the National Emissions Inventory (EPA, 2011).- NE_Towns_PopValleys: New England Town polygons (courtesy USGS), with Population in Valleys and Population Density in Valleys calculated by EPA R1 GIS, from 2010 US Census blocks. - VT_E911: Vermont residences (courtesy VT Center for Geographic Information E-911).

Field Trip 5: HYDROGEOLOGY OF BEER AND WINE IN THE YAKIMA VALLEY

DOE Office of Scientific and Technical Information (OSTI.GOV)

Last, George V.; Bachmann, Matthew P.; Bjornstad, Bruce N.

The climate and geology of eastern Washington are ideally suited to the production of hops and wine grapes. Nearly all of Washington’s hop and wine-grape production is located in the lower Yakima River Basin , which is one of the most intensively irrigated areas in the United States. Most of this irrigation water has been supplied by surface water reservoirs and canal systems drawing from the Yakima River. However, increasing demands for water has spurred the increased use of groundwater resources. This field trip guide explores many aspects of the geology and hydrogeology in the lower Yakima River Basin, particularlymore » as they relate to water resources that support the local beer and wine industries.« less

Characterization of tabique walls nails of the Alto Douro Wine Region

NASA Astrophysics Data System (ADS)

Cardoso, Rui; Pinto, Jorge; Paiva, Anabela; Lanzinha, João Carlos

2016-11-01

Tabique is one of the main Portuguese traditional building techniques which use raw materials as stone, earth andwood. In general, a tabique building component as a wall consist of a wooden structure made up of vertical boards connected to laths by metal nails and covered on both sides by an earth based material. This traditional building technology as an expressive incidence in the Alto Douro Wine Region located in the interior of Northern Portugal, added to the UNESCO's Word Heritage Sites List in December 2001 as an `evolved continuing cultural landscape'. Furthermore, previous research works have shown that the existing tabique construction, in this region, reveals a certain lack of maintenance partially justified by the knowledge loosed on that technique, consequently this construction technique present an advanced stage of deterioration. This aspect associated to the fact that there is still a lack of scientific studies in this field motivated the writing of this paper, the main objectives are to identify and characterize the nails used in the timber connections. The nails samples were collected from tabique walls included in tabique buildings located in LamegoMunicipality, near Douro River, in the Alto Douro Wine Region. This work also intends to give guidelines to the rehabilitation and preservation of this important legacy.

40 CFR 81.81 - Merrimack Valley-Southern New Hampshire Interstate Air Quality Control Region.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Designation of Air Quality Control Regions § 81.81 Merrimack Valley-Southern New Hampshire Interstate Air Quality Control Region. The Merrimack Valley Southern New Hampshire Interstate Air Quality Control Region (Massachusetts-New Hampshire) consists of the territorial area encompassed by the boundaries of the following...

40 CFR 81.81 - Merrimack Valley-Southern New Hampshire Interstate Air Quality Control Region.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Designation of Air Quality Control Regions § 81.81 Merrimack Valley-Southern New Hampshire Interstate Air Quality Control Region. The Merrimack Valley Southern New Hampshire Interstate Air Quality Control Region (Massachusetts-New Hampshire) consists of the territorial area encompassed by the boundaries of the following...

40 CFR 81.81 - Merrimack Valley-Southern New Hampshire Interstate Air Quality Control Region.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Designation of Air Quality Control Regions § 81.81 Merrimack Valley-Southern New Hampshire Interstate Air Quality Control Region. The Merrimack Valley Southern New Hampshire Interstate Air Quality Control Region (Massachusetts-New Hampshire) consists of the territorial area encompassed by the boundaries of the following...

40 CFR 81.81 - Merrimack Valley-Southern New Hampshire Interstate Air Quality Control Region.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Designation of Air Quality Control Regions § 81.81 Merrimack Valley-Southern New Hampshire Interstate Air Quality Control Region. The Merrimack Valley Southern New Hampshire Interstate Air Quality Control Region (Massachusetts-New Hampshire) consists of the territorial area encompassed by the boundaries of the following...

40 CFR 81.81 - Merrimack Valley-Southern New Hampshire Interstate Air Quality Control Region.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Designation of Air Quality Control Regions § 81.81 Merrimack Valley-Southern New Hampshire Interstate Air Quality Control Region. The Merrimack Valley Southern New Hampshire Interstate Air Quality Control Region (Massachusetts-New Hampshire) consists of the territorial area encompassed by the boundaries of the following...

Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of china.

PubMed

Jiang, Bao; Zhang, Zhenwen

2010-12-10

In order to elucidate the aroma components of wine produced in the Loess Plateau region of China, volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the new ecological region were investigated for the first time in this research. Among the volatile compounds analyzed by HS-SPME with GC-MS, a total of 45, 44 and 42 volatile compounds were identified and quantified in Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. In the volatiles detected, alcohols formed the most abundant group in the aroma compounds of the three wines, followed by esters and fatty acids. According to their odor active values (OAVs), 18 volatile compounds were always present in the three wines at concentrations higher than their threshold values, but ethyl octanoate, ethyl hexanoate, and isoamyl acetate were found to jointly contribute to 92.9%, 93.3%, and 98.7%, of the global aroma of Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. These odorants are associated with "fruity'' and ''ripe fruit'' odor descriptors.

Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history.

PubMed

Legras, Jean-Luc; Merdinoglu, Didier; Cornuet, Jean-Marie; Karst, Francis

2007-05-01

Fermented beverages and foods have played a significant role in most societies worldwide for millennia. To better understand how the yeast species Saccharomyces cerevisiae, the main fermenting agent, evolved along this historical and expansion process, we analysed the genetic diversity among 651 strains from 56 different geographical origins, worldwide. Their genotyping at 12 microsatellite loci revealed 575 distinct genotypes organized in subgroups of yeast types, i.e. bread, beer, wine, sake. Some of these groups presented unexpected relatedness: Bread strains displayed a combination of alleles intermediate between beer and wine strains, and strains used for rice wine and sake were most closely related to beer and bread strains. However, up to 28% of genetic diversity between these technological groups was associated with geographical differences which suggests local domestications. Focusing on wine yeasts, a group of Lebanese strains were basal in an F(ST) tree, suggesting a Mesopotamia-based origin of most wine strains. In Europe, migration of wine strains occurred through the Danube Valley, and around the Mediterranean Sea. An approximate Bayesian computation approach suggested a postglacial divergence (most probable period 10,000-12,000 bp). As our results suggest intimate association between man and wine yeast across centuries, we hypothesize that yeast followed man and vine migrations as a commensal member of grapevine flora.

Identification of spectral regions for the quantification of red wine tannins with fourier transform mid-infrared spectroscopy.

PubMed

Jensen, Jacob S; Egebo, Max; Meyer, Anne S

2008-05-28

Accomplishment of fast tannin measurements is receiving increased interest as tannins are important for the mouthfeel and color properties of red wines. Fourier transform mid-infrared spectroscopy allows fast measurement of different wine components, but quantification of tannins is difficult due to interferences from spectral responses of other wine components. Four different variable selection tools were investigated for the identification of the most important spectral regions which would allow quantification of tannins from the spectra using partial least-squares regression. The study included the development of a new variable selection tool, iterative backward elimination of changeable size intervals PLS. The spectral regions identified by the different variable selection methods were not identical, but all included two regions (1485-1425 and 1060-995 cm(-1)), which therefore were concluded to be particularly important for tannin quantification. The spectral regions identified from the variable selection methods were used to develop calibration models. All four variable selection methods identified regions that allowed an improved quantitative prediction of tannins (RMSEP = 69-79 mg of CE/L; r = 0.93-0.94) as compared to a calibration model developed using all variables (RMSEP = 115 mg of CE/L; r = 0.87). Only minor differences in the performance of the variable selection methods were observed.

South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina.

PubMed

Ramírez-Castrillón, Mauricio; Mendes, Sandra Denise Camargo; Valente, Patricia

2017-04-01

A comprehensive understanding of the presence and role of yeasts in bottled wines helps to know and control the organoleptic quality of the final product. The South Region of Brazil is an important wine producer, and the state of "Rio Grande do Sul" (RS) accounts for 90% of Brazilian wines. The state of "Santa Catarina" (SC) started the production in 1975, and is currently the fifth Brazilian producer. As there is little information about yeasts present in Brazilian wines, our main objective was to assess the composition of culturable yeasts associated to bottled wines produced in RS and SC, South of Brazil. We sampled 20 RS and 29 SC bottled wines produced between 2003 and 2011, and we isolated culturable yeasts in non-selective agar plates. We identified all isolates by sequencing of the D1/D2 domain of LSU rDNA or ITS1-5.8 S-ITS2 region, and comparison with type strain sequences deposited in GenBank database. Six yeast species were shared in the final product in both regions. We obtained two spoilage yeast profiles: RS with Zygosaccharomyces bailii and Pichia membranifaciens (Dekkera bruxellensis was found only in specific table wines); and SC with Dekkera bruxellensis and Pichia manshurica. Knowledge concerning the different spoilage profiles is important for winemaking practices in both regions.

A Preliminary Study of Aroma Composition and Impact Odorants of Cabernet Franc Wines under Different Terrain Conditions of the Loess Plateau Region (China).

PubMed

Jiang, Bao; Zhang, Zhen-Wen

2018-05-05

Due to its appropriate climate characteristics, the Loess Plateau region is considered to be one of the biggest optimal regions for producing high-quality mountain wine in China. However, the complex landform conditions of vineyards are conducive to the formation of mountainous microclimates, which ultimately influence the wine quality. This study aimed to elucidate the influences of three terrain conditions of the Loess Plateau region on the aroma compounds of Cabernet Franc wines by using solid phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS). A total of 40, 36 and 35 volatiles were identified and quantified from the flat, lower slope and higher slope vineyards, respectively. Esters were the largest group of volatiles, accounting for 54.6⁻56.6% of total volatiles, followed by alcohols. Wines from the slope lands had the higher levels of aroma compounds than that from flat land. According to their aroma-active values (OAVs), ethyl hexanoate, ethyl octanoate and isoamyl acetate were the most powerful compounds among the eight impact odorants, showing only quantitative but not qualitative differences between the three terrain wines. The shapes of the OAVs for three terrain wines were very similar.

Trends in wine microbiology.

PubMed

Ramón, D

1997-12-01

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

40 CFR 81.55 - Northeast Pennsylvania-Upper Delaware Valley Interstate Air Quality Control Region.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 17 2010-07-01 2010-07-01 false Northeast Pennsylvania-Upper Delaware... Designation of Air Quality Control Regions § 81.55 Northeast Pennsylvania-Upper Delaware Valley Interstate Air Quality Control Region. The Northeast Pennsylvania-Upper Delaware Valley Interstate Air Quality Control...

Modeling the Death Valley regional ground-water flow system

USGS Publications Warehouse

D'Agnese, F. A.; Faunt, C.C.; Hill, M.C.

2004-01-01

The development of a regional ground-water flow model of the Death Valley region in the southwestern United States is discussed in the context of the fourteen guidelines of Hill. This application of the guidelines demonstrates how they may be used for model calibration and evaluation, and to direct further model development and data collection.

Extracting Vegetation Coverage in Dry-hot Valley Regions Based on Alternating Angle Minimum Algorithm

NASA Astrophysics Data System (ADS)

Y Yang, M.; Wang, J.; Zhang, Q.

2017-07-01

Vegetation coverage is one of the most important indicators for ecological environment change, and is also an effective index for the assessment of land degradation and desertification. The dry-hot valley regions have sparse surface vegetation, and the spectral information about the vegetation in such regions usually has a weak representation in remote sensing, so there are considerable limitations for applying the commonly-used vegetation index method to calculate the vegetation coverage in the dry-hot valley regions. Therefore, in this paper, Alternating Angle Minimum (AAM) algorithm of deterministic model is adopted for selective endmember for pixel unmixing of MODIS image in order to extract the vegetation coverage, and accuracy test is carried out by the use of the Landsat TM image over the same period. As shown by the results, in the dry-hot valley regions with sparse vegetation, AAM model has a high unmixing accuracy, and the extracted vegetation coverage is close to the actual situation, so it is promising to apply the AAM model to the extraction of vegetation coverage in the dry-hot valley regions.

Imaging Radar in the Mojave Desert-Death Valley Region

NASA Technical Reports Server (NTRS)

Farr, Tom G.

2001-01-01

The Mojave Desert-Death Valley region has had a long history as a test bed for remote sensing techniques. Along with visible-near infrared and thermal IR sensors, imaging radars have flown and orbited over the area since the 1970's, yielding new insights into the geologic applications of these technologies. More recently, radar interferometry has been used to derive digital topographic maps of the area, supplementing the USGS 7.5' digital quadrangles currently available for nearly the entire area. As for their shorter-wavelength brethren, imaging radars were tested early in their civilian history in the Mojave Desert-Death Valley region because it contains a variety of surface types in a small area without the confounding effects of vegetation. The earliest imaging radars to be flown over the region included military tests of short-wavelength (3 cm) X-band sensors. Later, the Jet Propulsion Laboratory began its development of imaging radars with an airborne sensor, followed by the Seasat orbital radar in 1978. These systems were L-band (25 cm). Following Seasat, JPL embarked upon a series of Space Shuttle Imaging Radars: SIRA (1981), SIR-B (1984), and SIR-C (1994). The most recent in the series was the most capable radar sensor flown in space and acquired large numbers of data swaths in a variety of test areas around the world. The Mojave Desert-Death Valley region was one of those test areas, and was covered very well with 3 wavelengths, multiple polarizations, and at multiple angles. At the same time, the JPL aircraft radar program continued improving and collecting data over the Mojave Desert Death Valley region. Now called AIRSAR, the system includes 3 bands (P-band, 67 cm; L-band, 25 cm; C-band, 5 cm). Each band can collect all possible polarizations in a mode called polarimetry. In addition, AIRSAR can be operated in the TOPSAR mode wherein 2 antennas collect data interferometrically, yielding a digital elevation model (DEM). Both L-band and C-band can be

40 CFR 81.90 - Androscoggin Valley Interstate Air Quality Control Region.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Quality Control Region. 81.90 Section 81.90 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.90 Androscoggin Valley Interstate Air Quality Control Region. The...

40 CFR 81.90 - Androscoggin Valley Interstate Air Quality Control Region.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Quality Control Region. 81.90 Section 81.90 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.90 Androscoggin Valley Interstate Air Quality Control Region. The...

Phenolic Analysis and Theoretic Design for Chinese Commercial Wines' Authentication.

PubMed

Li, Si-Yu; Zhu, Bao-Qing; Reeves, Malcolm J; Duan, Chang-Qing

2018-01-01

To develop a robust tool for Chinese commercial wines' varietal, regional, and vintage authentication, phenolic compounds in 121 Chinese commercial dry red wines were detected and quantified by using high-performance liquid chromatography triple-quadrupole mass spectrometry (HPLC-QqQ-MS/MS), and differentiation abilities of principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were compared. Better than PCA and PLS-DA, OPLS-DA models used to differentiate wines according to their varieties (Cabernet Sauvignon or other varieties), regions (east or west Cabernet Sauvignon wines), and vintages (young or old Cabernet Sauvignon wines) were ideally established. The S-plot provided in OPLS-DA models showed the key phenolic compounds which were both statistically and biochemically significant in sample differentiation. Besides, the potential of the OPLS-DA models in deeper sample differentiating of more detailed regional and vintage information of wines was proved optimistic. On the basis of our results, a promising theoretic design for wine authentication was further proposed for the first time, which might be helpful in practical authentication of more commercial wines. The phenolic data of 121 Chinese commercial dry red wines was processed with different statistical tools for varietal, regional, and vintage differentiation. A promising theoretical design was summarized, which might be helpful for wine authentication in practical situation. © 2017 Institute of Food Technologists®.

Classification of wines according to their production regions with the contained trace elements using laser-induced breakdown spectroscopy

NASA Astrophysics Data System (ADS)

Tian, Ye; Yan, Chunhua; Zhang, Tianlong; Tang, Hongsheng; Li, Hua; Yu, Jialu; Bernard, Jérôme; Chen, Li; Martin, Serge; Delepine-Gilon, Nicole; Bocková, Jana; Veis, Pavel; Chen, Yanping; Yu, Jin

2017-09-01

Laser-induced breakdown spectroscopy (LIBS) has been applied to classify French wines according to their production regions. The use of the surface-assisted (or surface-enhanced) sample preparation method enabled a sub-ppm limit of detection (LOD), which led to the detection and identification of at least 22 metal and nonmetal elements in a typical wine sample including majors, minors and traces. An ensemble of 29 bottles of French wines, either red or white wines, from five production regions, Alsace, Bourgogne, Beaujolais, Bordeaux and Languedoc, was analyzed together with a wine from California, considered as an outlier. A non-supervised classification model based on principal component analysis (PCA) was first developed for the classification. The results showed a limited separation power of the model, which however allowed, in a step by step approach, to understand the physical reasons behind each step of sample separation and especially to observe the influence of the matrix effect in the sample classification. A supervised classification model was then developed based on random forest (RF), which is in addition a nonlinear algorithm. The obtained classification results were satisfactory with, when the parameters of the model were optimized, a classification accuracy of 100% for the tested samples. We especially discuss in the paper, the effect of spectrum normalization with an internal reference, the choice of input variables for the classification models and the optimization of parameters for the developed classification models.

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

PubMed

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.

Calcium isotopes in wine

NASA Astrophysics Data System (ADS)

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

Synchronous fluorescence spectroscopy for analysis of wine and wine distillates

NASA Astrophysics Data System (ADS)

Andreeva, Ya.; Borisova, E.; Genova, Ts.; Zhelyazkova, Al.; Avramov, L.

2015-01-01

Wine and brandies are multicomponent systems and conventional fluorescence techniques, relying on recording of single emission or excitation spectra, are often insufficient. In such cases synchronous fluorescence spectra can be used for revealing the potential of the fluorescence techniques. The technique is based on simultaneously scanning of the excitation and emission wavelength with constant difference (Δλ) maintained between them. In this study the measurements were made using FluoroLog3 spectrofluorimeter (HORIBA Jobin Yvon, France) and collected for excitation and emission in the wavelength region 220 - 700 nm using wavelength interval Δλ from 10 to 100 nm in 10 nm steps. This research includes the results obtained for brandy and red wine samples. Fluorescence analysis takes advantage in the presence of natural fluorophores in wines and brandies, such as gallic, vanillic, p-coumaric, syringic, ferulic acid, umbelliferone, scopoletin and etc. Applying of synchronous fluorescence spectroscopy for analysis of these types of alcohols allows us to estimate the quality of wines and also to detect adulteration of brandies like adding of a caramel to wine distillates for imitating the quality of the original product aged in oak casks.

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

PubMed

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.

Dependable water supplies from valley alluvium in arid regions.

PubMed

Van Haveren, Bruce P

2004-12-01

Reliable sources of high-quality water for domestic use are much needed in arid regions. Valley alluvium, coarse sand and gravel deposited by streams and rivers, provides an ideal storage medium for water in many regions of the world. However, river sediments will not accumulate in a valley without a natural or artificial barrier to slow the water. Sediments will deposit upstream of a barrier dam and form an alluvial deposit of relatively well-sorted material. The alluvium then acts as both an underground water-supply reservoir and a water filter, yielding a constant flow of high-quality water. Trap dams that store water in alluvial sediments and slowly release the filtered water represent an appropriate and inexpensive technology for combating desertification and mitigating the effects of drought at the community level. Small trap dams may be built as a community project using local materials and local labor.

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

PubMed

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.

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate.

PubMed

Bokulich, Nicholas A; Thorngate, John H; Richardson, Paul M; Mills, David A

2014-01-07

Wine grapes present a unique biogeography model, wherein microbial biodiversity patterns across viticultural zones not only answer questions of dispersal and community maintenance, they are also an inherent component of the quality, consumer acceptance, and economic appreciation of a culturally important food product. On their journey from the vineyard to the wine bottle, grapes are transformed to wine through microbial activity, with indisputable consequences for wine quality parameters. Wine grapes harbor a wide range of microbes originating from the surrounding environment, many of which are recognized for their role in grapevine health and wine quality. However, determinants of regional wine characteristics have not been identified, but are frequently assumed to stem from viticultural or geological factors alone. This study used a high-throughput, short-amplicon sequencing approach to demonstrate that regional, site-specific, and grape-variety factors shape the fungal and bacterial consortia inhabiting wine-grape surfaces. Furthermore, these microbial assemblages are correlated to specific climatic features, suggesting a link between vineyard environmental conditions and microbial inhabitation patterns. Taken together, these factors shape the unique microbial inputs to regional wine fermentations, posing the existence of nonrandom "microbial terroir" as a determining factor in regional variation among wine grapes.

Analysis of selected chemical parameters in Piemontese wines.

PubMed

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.

Ground-water modeling of the Death Valley Region, Nevada and California

USGS Publications Warehouse

Belcher, W.R.; Faunt, C.C.; Sweetkind, D.S.; Blainey, J.B.; San Juan, C. A.; Laczniak, R.J.; Hill, M.C.

2006-01-01

The Death Valley regional ground-water flow system (DVRFS) of southern Nevada and eastern California covers an area of about 100,000 square kilometers and contains very complex geology and hydrology. Using a computer model to represent the complex system, the U.S. Geological Survey simulated ground-water flow in the Death Valley region for use with U.S. Department of Energy projects in southern Nevada. The model was created to help address contaminant cleanup activities associated with the underground nuclear testing conducted from 1951 to 1992 at the Nevada Test Site and to support the licensing process for the proposed geologic repository for high-level nuclear waste at Yucca Mountain, Nevada.

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

PubMed Central

Bokulich, Nicholas A.; Thorngate, John H.; Richardson, Paul M.; Mills, David A.

2014-01-01

Wine grapes present a unique biogeography model, wherein microbial biodiversity patterns across viticultural zones not only answer questions of dispersal and community maintenance, they are also an inherent component of the quality, consumer acceptance, and economic appreciation of a culturally important food product. On their journey from the vineyard to the wine bottle, grapes are transformed to wine through microbial activity, with indisputable consequences for wine quality parameters. Wine grapes harbor a wide range of microbes originating from the surrounding environment, many of which are recognized for their role in grapevine health and wine quality. However, determinants of regional wine characteristics have not been identified, but are frequently assumed to stem from viticultural or geological factors alone. This study used a high-throughput, short-amplicon sequencing approach to demonstrate that regional, site-specific, and grape-variety factors shape the fungal and bacterial consortia inhabiting wine-grape surfaces. Furthermore, these microbial assemblages are correlated to specific climatic features, suggesting a link between vineyard environmental conditions and microbial inhabitation patterns. Taken together, these factors shape the unique microbial inputs to regional wine fermentations, posing the existence of nonrandom “microbial terroir” as a determining factor in regional variation among wine grapes. PMID:24277822

Estimating bird damage from damage incidence in wine grape vineyards

USGS Publications Warehouse

DeHaven, R.W.; Hothem, R.L.

1981-01-01

Bird damage was measured during 1977 and 1978 at 32 wine grape vineyards in the San Joaquin Valley and North Coastal Region of California. Both the percentage bird loss (PBL) and the percentage of bunches damaged (BDI = bird damage incidence) were determined during 55 total-damage assessments, and the resulting data pairs were used to develop a regression of PBL on BDI. The final prediction equation was loge (PBL + 1) = 0.0385 BDI, for which the SE = 9.6297 10-4, and it accounted for 97% of the observed variation. We conclude that by using that equation, reasonably accurate predictions of PBL can be obtained from relatively quick and inexpensive estimates of BDI. Guidelines for the use of the prediction method and the accuracy of some PBL predictions are discussed.

Erosional valleys in the Thaumasia region of Mars: Hydrothermal and seismic origins

USGS Publications Warehouse

Tanaka, K.L.; Dohm, J.M.; Lias, J.H.; Hare, T.M.

1998-01-01

Analysis of erosional valleys, geologic materials and features, and topography through time in the Thaumasia region of Mars using co-registered digital spatial data sets reveals significant associations that relate to valley origin. Valleys tend to originate (1) on Noachian to Early Hesperian (stages 1 and 2) large volcanoes, (2) within 50-100 km of stages 1 and 2 rift systems, and (3) within 100 km of Noachian (stage 1) impact craters >50 km in diameter. These geologic preferences explain observations of higher valley-source densities (VSDs) in areas of higher elevations and regional slopes (>1??) because the volcanoes, rifts, and craters form high, steep topography or occur in terrain of high relief. Other stage 1 and stage 2 high, steep terrains, however, do not show high VSDs. The tendency for valleys to concentrate near geologic features and the overall low drainage densities in Thaumasia compared to terrestrial surfaces rule out widespread precipitation as a major factor in valley formation (as is proposed in wann, wet climate scenarios) except perhaps during the Early Noachian, for which much of the geologic record has been obliterated. Instead, volcanoes and rifts may indicate the presence of shallow crustal intrusions that could lead to local hydrothermal circulation, melting of ground ice and snow, and groundwater sapping. However, impact-crater melt would provide a heat source at the surface that might drive away water, forming valleys in the process. Post-stage 1 craters mostly have low nearby VSDs, which, for valleys incised in older rocks, suggests burial by e??jecta and, for . younger valleys, may indicate desiccation of near-surface water and deepening of the cryosphere. Later Hesperian and Amazonian (stages 3 and 4) valleys originate within 100-200 km of three young, large impact craters and near rifts systems at Warrego Valle??s and the southern part of Coprates rise. These valleys likely developed when the cryosphere was a couple kilometers or

Royal Wine Corporation d/b/a/ Royal Kedem (Herzog Wine Cellars), Oxnard, CA; Consent Agreement and Final Order

EPA Pesticide Factsheets

Consent Agreement and Final Order (Proposed CA/FO), between the U.S. Environmental Protection Agency, Region 9 (EPA or Complainant), and Royal Wine Corporation, d/b/a Royal Kedem (Herzog Wine Cellars or Respondent). Docket Number CWA-09-2018-0004.

Oenology: red wine procyanidins and vascular health.

PubMed

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.

Target-specific digital soil mapping supporting terroir mapping in Tokaj Wine Region, Hungary

NASA Astrophysics Data System (ADS)

Takács, Katalin; Szabó, József; Laborczi, Annamária; Szatmári, Gábor; László, Péter; Koós, Sándor; Bakacsi, Zsófia; Pásztor, László

2016-04-01

Tokaj Wine Region - located in Northeast-Hungary, at Hegyalja, in Tokaj Mountains - is a historical region for botrityzed dessert wine making. Very recently the sustainable quality wine production in the region was targeted, which requires detailed and "terroir-based approach" characterization of viticultural land and the survey of the state of vineyards. Terroir is a homogeneous area that relates to both environmental and cultural factors, that influence the grape and wine quality. Soil plays dominant role determining the viticultural potential and terroir delineation. According to viticultural experts the most relevant soil properties are drainage, water holding capacity, soil depth and pH. Not all of these soil characteristics can be directly measured, therefore the synthesis of observed soil properties is needed to satisfy the requirements of terroir mapping. The sampling strategy was designed to be representative to the combinations of basic environmental parameters (slope, aspect and geology) which determine the main soil properties of the vineyards. Field survey was carried out in two steps. At first soil samples were collected from 200 sites to obtain a general view about the pedology of the area. In the second stage further 650 samples were collected and the sampling strategy was designed based on spatial annealing technique taking into consideration the results of the preliminary survey and the local characteristics of vineyards. The data collection regarded soil type, soil depth, parent material, rate of erosion, organic matter content and further physical and chemical soil properties which support the inference of the proper soil parameters. In the framework of the recent project 33 primary and secondary soil property, soil class and soil function maps were compiled. A set of the resulting maps supports to meet the demands of the Hungarian standard viticultural potential assessment, while the majority of the maps is intended to be applied for terroir

40 CFR 81.90 - Androscoggin Valley Interstate Air Quality Control Region.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Androscoggin Valley Interstate Air Quality Control Region (Maine-New Hampshire) consists of the territorial... New Hampshire: Cass County. ..., New Sharron Town, New Vineyard Town, Perkins Township, Phillips Town, Salem Township, Strong Town...

40 CFR 81.90 - Androscoggin Valley Interstate Air Quality Control Region.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Androscoggin Valley Interstate Air Quality Control Region (Maine-New Hampshire) consists of the territorial... New Hampshire: Cass County. ..., New Sharron Town, New Vineyard Town, Perkins Township, Phillips Town, Salem Township, Strong Town...

40 CFR 81.90 - Androscoggin Valley Interstate Air Quality Control Region.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Androscoggin Valley Interstate Air Quality Control Region (Maine-New Hampshire) consists of the territorial... New Hampshire: Cass County. ..., New Sharron Town, New Vineyard Town, Perkins Township, Phillips Town, Salem Township, Strong Town...

Documentation of the Santa Clara Valley regional ground-water/surface-water flow model, Santa Clara Valley, California

USGS Publications Warehouse

Hanson, R.T.; Li, Zhen; Faunt, C.C.

2004-01-01

The Santa Clara Valley is a long, narrow trough extending about 35 miles southeast from the southern end of San Francisco Bay where the regional alluvial-aquifer system has been a major source of water. Intensive agricultural and urban development throughout the 20th century and related ground-water development resulted in ground-water-level declines of more than 200 feet and land subsidence of as much as 12.7 feet between the early 1900s and the mid-1960s. Since the 1960s, Santa Clara Valley Water District has imported surface water to meet growing demands and reduce dependence on ground-water supplies. This importation of water has resulted in a sustained recovery of the ground-water flow system. To help support effective management of the ground-water resources, a regional ground-water/surface-water flow model was developed. This model simulates the flow of ground water and surface water, changes in ground-water storage, and related effects such as land subsidence. A numerical ground-water/surface-water flow model of the Santa Clara Valley subbasin of the Santa Clara Valley was developed as part of a cooperative investigation with the Santa Clara Valley Water District. The model better defines the geohydrologic framework of the regional flow system and better delineates the supply and demand components that affect the inflows to and outflows from the regional ground-water flow system. Development of the model includes revisions to the previous ground-water flow model that upgraded the temporal and spatial discretization, added source-specific inflows and outflows, simulated additional flow features such as land subsidence and multi-aquifer wellbore flow, and extended the period of simulation through September 1999. The transient-state model was calibrated to historical surface-water and ground-water data for the period 197099 and to historical subsidence for the period 198399. The regional ground-water flow system consists of multiple aquifers that are grouped

A Total Lightning Climatology for the Tennessee Valley Region

NASA Technical Reports Server (NTRS)

McCaul, E. W.; Goodman, S. J.; Buechler, D. E.; Blakeslee, R.; Christian, H.; Boccippio, D.; Koshak, W.; Bailey, J.; Hallm, J.; Bateman, M.

2003-01-01

Total flash counts derived from the North Alabama Lightning Mapping Array are being processed for 2002 to form a climatology of total lightning for the Tennessee Valley region. The data from this active and interesting period will be compared to data fiom the National Lightning Detection Network, space-based lightning sensors, and weather radars.

Miocene rapakivi granites in the southern Death Valley region, California, USA

USGS Publications Warehouse

Calzia, J.P.; Ramo, O.T.

2005-01-01

Rapakivi granites in the southern Death Valley region, California, include the 12.4-Ma granite of Kingston Peak, the ca. 10.6-Ma Little Chief stock, and the 9.8-Ma Shoshone pluton. All of these granitic rocks are texturally zoned from a porphyritic rim facies, characterized by rapakivi textures and miarolitic cavities, to an equigranular aplite core. These granites crystallized from anhydrous and peraluminous to metaluminous magmas that were more oxidized and less alkalic than type rapakivi granites from southern Finland. Chemical and isotope (Nd-Sr-Pb) data suggest that rapakivi granites of the southern Death Valley region were derived by partial melting of lower crustal rocks (possibly including Mesozoic plutonic component) with some mantle input as well; they were emplaced at shallow crustal levels (4 km) in an actively extending orogen.

Miocene rapakivi granites in the southern Death Valley region, California, USA

USGS Publications Warehouse

Calzia, James P.; Ramo, O.T.

2005-01-01

Rapakivi granites in the southern Death Valley region, California, include the 12.4-Ma granite of Kingston Peak, the ca. 10.6-Ma Little Chief stock, and the 9.8-Ma Shoshone pluton. All of these granitic rocks are texturally zoned from a porphyritic rim facies, characterized by rapakivi textures and miarolitic cavities, to an equigranular aplite core. These granites crystallized from anhydrous and peraluminous to metaluminous magmas that were more oxidized and less alkalic than type rapakivi granites from southern Finland. Chemical and isotope (Nd–Sr–Pb) data suggest that rapakivi granites of the southern Death Valley region were derived by partial melting of lower crustal rocks (possibly including Mesozoic plutonic component) with some mantle input as well; they were emplaced at shallow crustal levels (4 km) in an actively extending orogen.

Correlating wine quality indicators to chemical and sensory measurements.

PubMed

Hopfer, Helene; Nelson, Jenny; Ebeler, Susan E; Heymann, Hildegarde

2015-05-12

Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail price, vintage, and wine region-were correlated to sensory attributes, volatile compounds, and elemental composition. Wine quality is a multi-faceted construct, incorporating many different layers. Depending on the quality proxy studied, significant correlations between quality and attributes, volatiles and elements were found, some of them previously reported in the literature.

Fretted Terrain Valley in Coloe Fossae Region

NASA Technical Reports Server (NTRS)

2006-01-01

[figure removed for brevity, see original site] Figure 1 Click on image for larger version

The image in figure 1 shows lineated valley fill in one of a series of enclosed, intersecting troughs known as Coloe (Choloe) Fossae. Lineated valley fill consists of rows of material in valley centers that are parallel to the valley walls. It is probably made of ice-rich material and boulders that are left behind when the ice-rich material sublimates. Very distinct rows can be seen near the south (bottom) wall of the valley. Lineated valley fill is thought to result from mass wasting (downslope movement) of ice-rich material from valley walls towards their centers. It is commonly found in valleys near the crustal dichotomy that separates the two hemispheres of Mars. The valley shown here joins four other valleys with lineated fill near the top left corner of this image. Their juncture is a topographic low, suggesting that the lineated valley fill from the different valleys may be flowing or creeping towards the low area (movement towards the upper left of the image). The valley walls appear smooth at first glance but are seen to be speckled with small craters several meters in diameter at HiRISE resolution (see contrast-enhanced subimage). This indicates that at least some of the wall material has been stable to mass wasting for some period of time. Also seen on the valley wall are elongated features shaped like teardrops. These are most likely slightly older craters that have been degraded due to potentially recent downhill creep. It is unknown whether the valley walls are shedding material today. The subimage is approximately 140 x 400 m (450 x 1280 ft).

Image PSP_001372_2160 was taken by the High Resolution Imaging Science Experiment (HiRISE) camera onboard the Mars Reconnaissance Orbiter spacecraft on November 11, 2006. The complete image is centered at 35.5 degrees latitude, 56.8 degrees East longitude. The range to the target site was 290.3 km (181

Imaging Radar Applications in the Death Valley Region

NASA Technical Reports Server (NTRS)

Farr, Tom G.

1996-01-01

Death Valley has had a long history as a testbed for remote sensing techniques (Gillespie, this conference). Along with visible-near infrared and thermal IR sensors, imaging radars have flown and orbited over the valley since the 1970's, yielding new insights into the geologic applications of that technology. More recently, radar interferometry has been used to derive digital topographic maps of the area, supplementing the USGS 7.5' digital quadrangles currently available for nearly the entire area. As for their shorter-wavelength brethren, imaging radars were tested early in their civilian history in Death Valley because it has a variety of surface types in a small area without the confounding effects of vegetation. In one of the classic references of these early radar studies, in a semi-quantitative way the response of an imaging radar to surface roughness near the radar wavelength, which typically ranges from about 1 cm to 1 m was explained. This laid the groundwork for applications of airborne and spaceborne radars to geologic problems in and regions. Radar's main advantages over other sensors stems from its active nature- supplying its own illumination makes it independent of solar illumination and it can also control the imaging geometry more accurately. Finally, its long wavelength allows it to peer through clouds, eliminating some of the problems of optical sensors, especially in perennially cloudy and polar areas.

Late Cenozoic crustal extension and magmatism, southern Death Valley region, California

USGS Publications Warehouse

Calzia, J.P.; Rämö, O.T.

2000-01-01

The late Cenozoic geologic history of the southern Death Valley region is characterized by coeval crustal extension and magamatism. Crustal extension is accommodated by numerous listric and planar normal faults as well as right- and left-lateral strike slip faults. The normal faults sip 30°-50° near the surface and flatten and merge leozoic miogeoclinal rocks; the strike-slip faults act as tear faults between crustal blocks that have extended at different times and at different rates. Crustal extension began 13.4-13.1 Ma and migrated northwestward with time; undeformed basalt flows and lacustrine deposits suggest that extension stopped in this region (but continued north of the Death Valley graben) between 5 and 7 Ma. Estimates of crustal extension in this region vary from 30-50 percent to more than 100 percent. Magmatic rocks syntectonic with crustal extension in the southern Death Valley region include 12.4-6.4 Ma granitic rocks as well as bimodal 14.0-4.0 Ma volcanic rocks. Geochemical and isotopic evidence suggest that the granitic rocks get younger and less alkalic from south to north; the volcanic rocks become more mafic with less evidence of crustal interaction as they get younger. The close spatial and temporal relation between crustal extension and magmatism suggest a genetic and probably a dynamic relation between these geologic processes. We propose a rectonic-magmatic model that requires heat to be transported into the crust by mantle-derived mafic magmas. These magmas pond at lithologic or rheologic boundaries, begin the crystallize, and partially melt the surrounding crustal rocks. With time, the thermally weakened crust is extended (given a regional extensional stress field) concurrent with granitic magmatism and bimodal volcanism.

Investigation of the copper contents in vineyard soil, grape must and wine and the relationship among them in the Huaizhuo Basin Region, China: A preliminary study.

PubMed

Sun, Xiangyu; Ma, Tingting; Yu, Jing; Huang, Weidong; Fang, Yulin; Zhan, Jicheng

2018-02-15

The copper contents in vineyard soil, grape must and wine and the relationship among them in the Huaizhuo Basin Region, China, were investigated. The results showed that the copper pollution status in vineyard soils, grapes and wines in the investigated area in China is under control, with only 4 surface soil (0-20cm) samples over maximum residue limits (MRL) and no grape or wine samples over MRL. Different vineyards, grape varieties, vine ages, and training systems all significantly influenced the copper contents in the vineyard soils, grape and wines. Additionally, the copper levels in the vineyard soils, grapes and wines all had some correlation. In wine samples, the copper contents ranged from 0.52 to 663μg/L, which is only approximately one percent the level found in grapes and one ten-thousandth that found in soils. Of the wine samples, red wines showed a significantly higher copper content than white wines, while in the red/white grape and soil samples, no significant differences were observed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Interpretive geologic cross sections for the Death Valley regional flow system and surrounding areas, Nevada and California

USGS Publications Warehouse

Sweetkind, D.S.; Dickerson, R.P.; Blakely, R.J.; Denning, Paul

2001-01-01

This report presents a network of 28 geologic cross sections that portray subsurface geologic relations within the Death Valley regional ground-water system, a ground-water basin that encompasses a 3? x 3? area (approximately 70,000 km2) in southern Nevada and eastern California. The cross sections transect that part of the southern Great Basin that includes Death Valley, the Nevada Test Site, and the potential high-level nuclear waste underground repository at Yucca Mountain. The specific geometric relationships portrayed on the cross sections are discussed in the context of four general sub-regions that have stratigraphic similarities and general consistency of structural style: (1) the Nevada Test Site vicinity; (2) the Spring Mountains, Pahrump Valley and Amargosa Desert region; (3) the Death Valley region; and (4) the area east of the Nevada Test Site. The subsurface geologic interpretations portrayed on the cross sections are based on an integration of existing geologic maps, measured stratigraphic sections, published cross sections, well data, and geophysical data and interpretations. The estimated top of pre-Cenozoic rocks in the cross sections is based on inversion of gravity data, but the deeper parts of the sections are based on geologic conceptual models and are more speculative. The region transected by the cross sections includes part of the southern Basin and Range Province, the northwest-trending Walker Lane belt, the Death Valley region, and the northern Mojave Desert. The region is structurally complex, where a locally thick Tertiary volcanic and sedimentary section unconformably overlies previously deformed Proterozoic through Paleozoic rocks. All of these rocks have been deformed by complex Neogene ex-tensional normal and strike-slip faults. These cross sections form a three-dimensional network that portrays the interpreted stratigraphic and structural relations in the region; the sections form part of the geologic framework that will be

Influence of physical and chemical characteristics of wine grapes on the incidence of Penicillium and Aspergillus fungi in grapes and ochratoxin A in wines.

PubMed

Freire, Luísa; Passamani, Fabiana Reinis Franca; Thomas, Ariela Betsy; Nassur, Rita de Cássia Mirela Resende; Silva, Lais Mesquita; Paschoal, Fabiano Narciso; Pereira, Giuliano Elias; Prado, Guilherme; Batista, Luís Roberto

2017-01-16

The incidence of filamentous fungi and toxin levels in grapes and wines varies depending on the variety of grapes, the wine region, agricultural practices, weather conditions, the harvest and the winemaking process. In this sense, the objective of this study was to evaluate the diversity of Aspergillus and Penicillium fungi isolated from wine grapes of the semi-arid tropical region of Brazil, evaluate the presence of ochratoxin A (OTA) in the experimental wine and verify if there is a correlation between occurrence of these fungi and the physicochemical characteristics of the wine grapes grown in the region. For the isolation of fungi we used the direct plating technique. The presence of OTA in the experimental wine was detected by high-performance liquid chromatography. The species found were Aspergillus niger, A. carbonarius, A. aculeatus, A. niger Aggregate, A. flavus, A. sojae, Penicillium sclerotiorum, P. citrinum, P. glabrum, P. decumbens, P. solitum and P. implicatum. All isolates of A. carbonarius were OTA producers and all P. citrinum were citrinin producers. The highest concentration of OTA was found in red wine (0.29μg/L). All species identified in this study, except A. flavus, showed a positive correlation with at least one physicochemical parameter assessed, highlighting the pectin content, total sugar, total acidity and phenolic compounds. Copyright © 2016 Elsevier B.V. All rights reserved.

Geology of the Thaumasia region, Mars: Plateau development, valley origins, and magmatic evolution

USGS Publications Warehouse

Dohm, J.M.; Tanaka, K.L.

1999-01-01

We have constructed the complex geologic history of the Thaumasia region of Mars on the basis of detailed geologic mapping and relative-age dating of rock units and structure. The Thaumasia plateau dominates the region and consists of high lava plains partly surrounded by rugged highlands, mostly of Noachian and Hesperian age. Long-lived faulting centered near Syria Planum and at lesser sites produced radiating narrow grabens during the Noachian through Early Amazonian and concentric wrinkle ridges during the Late Noachian and Early Hesperian. Fault activity peaked during the Noachian and waned substantially during Late Hesperian and Amazonian time. Volcanism on the Thaumasia plateau was particularly active in comparison with other martian cratered highlands, resulting in fourteen volcanoes and numerous outcrops of smooth, ridged, and lobate plains materials. A particularly extensive set of overlapping lava-flow units was emplaced sequentially from Thaumasia Planum to Syria Planum, spanning from the Late Noachian to the Late Hesperian; lobate flows succeeded smooth flow at the beginning of the Late Hesperian. Deep crustal intrusion and a thickened, buoyant crust may have caused the uplift of the plateau during the Noachian and Early Hesperian, resulting in outward-verging fold-and-thrust plateau margins. This structural style appears similar to that of the young ranges of the Rocky Mountains in the western U.S. Within the plateau, several sites of volcanotectonic activity and valley erosion may be underlain by large and perhaps long-lived magmatic intrusions. One such site occurs at the headland of Warrego Valles. Here, at least two episodes of valley dissection from the Noachian to Early Hesperian occurred during the formation of two nearby rift systems. The site also is a locus of intersection for regional narrow grabens during the Late Noachian and Early Hesperian. However, at the site, such faults diverge or terminate, which suggests that a resistant body of

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

PubMed

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

2012-12-15

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

40 CFR 81.239 - Upper Rio Grande Valley Intrastate Air Quality Control Region.

Code of Federal Regulations, 2011 CFR

2011-07-01

.... The Upper Rio Grande Valley Intrastate Air Quality Control Region (New Mexico) consists of the... Quality Control Region. 81.239 Section 81.239 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of...

40 CFR 81.239 - Upper Rio Grande Valley Intrastate Air Quality Control Region.

Code of Federal Regulations, 2010 CFR

2010-07-01

.... The Upper Rio Grande Valley Intrastate Air Quality Control Region (New Mexico) consists of the... Quality Control Region. 81.239 Section 81.239 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of...

Wine phenolics.

PubMed

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.

Lineated Valley Fill and Lobate Debris Aprons in the Deuteronilus Mensae Region, Mars: Implications for Regional Glaciation

NASA Astrophysics Data System (ADS)

Kress, A.; Head, J. W.

2009-03-01

Studies of lineated valley fill and lobate debris aprons in the Deuteronilus Mensae region, Mars, reveal that they are endmembers of a continuum of morphologies with the same mode of origin, which is that of debris-covered glacier.

Yeast species associated with wine grapes in China.

PubMed

Li, Shuang-Shi; Cheng, Chao; Li, Zheng; Chen, Jing-Yu; Yan, Bin; Han, Bei-Zhong; Reeves, Malcolm

2010-03-31

Having more information on the yeast ecology of grapes is important for wine-makers to produce wine with high quality and typical attributes. China is a significant wine-consuming country and is becoming a serious wine-producer, but little has been reported about the yeast ecology of local ecosystems. This study provides the first step towards the exploitation of the yeast wealth in China's vine-growing regions. The aim of this study was to investigate the yeast population density and diversity on three grape varieties cultivated in four representative vine-growing regions of China. Yeast species diversity was evaluated by using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and sequence analysis of the 5.8S internal transcribed spacer (ITS) ribosomal DNA (rDNA) region of cultivable yeasts. The grapes harbored yeast populations at 10(2)-10(6)CFU/mL, consisting mostly of non-Saccharomyces species. Seventeen different yeast species belonging to eight genera were detected on the grape samples tested, including Hanseniaspora uvarum, Cryptococcus flavescens, Pichia fermentans, Candida zemplinina, Cryptococcus carnescens, Candida inconpicua, Zygosaccharomyces fermentati, Issatchenkia terricola, Candida quercitrusa, Hanseniaspora guilliermondii, Candida bombi, Zygosaccharomyces bailii, Sporidiobolus pararoseus, Cryptococcus magnus, Metschnikowia pulcherrima, Issatchenkia orientalis and Pichia guilliermondii. H. uvarum and C. flavescens were the dominant species present on the grapes. For the first time Sporidiobolus pararoseus was discovered as an inhabitant of the grape ecosystem. The yeast community on grape berries was influenced by the grape chemical composition, vine-variety and vine-growing region. This study is the first to identify the yeast communities associated with grapes in China using molecular methods. The results enrich our knowledge of wine-related microorganisms, and can be used to promote the development of the local wine

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

Code of Federal Regulations, 2010 CFR

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...

Imperial Contradictions: Is the Valley a Watershed, Region, or Cyborg?

ERIC Educational Resources Information Center

Rudy, Alan P.

2005-01-01

Is California's Imperial Valley a watershed? If so, at what level and by what topographic logic? Is it a region? If so, at what level and by what geographic logic? Are its boundaries natural, political, or multivalent on different scales? In short, this essay looks at the special (re)production of environmental conditions within a cyborg world.…

Relationship between Menthiafolic Acid and Wine Lactone in Wine.

PubMed

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.

Narrating Regional Identity in Tourism--Sketches from the Austrian Danube Valley

ERIC Educational Resources Information Center

Ploner, Josef

2009-01-01

This article sketches the processes of regionalisation in the realm of present day tourism. By exploring issues of "regional culture" and "diversity" in Austria, and more particular, in the highly symbolic Danube valley "Wachau", the article shows how the imaginaries of contested cultural spaces--be they…

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

PubMed

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.

Electronic Nose For Measuring Wine Evolution In Wine Cellars

NASA Astrophysics Data System (ADS)

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

2009-05-01

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.

Determination of Metal Elements in Wine Using Laser-Induced Breakdown Spectroscopy (LIBS).

PubMed

Bocková, Jana; Tian, Ye; Yin, Hualiang; Delepine-Gilon, Nicole; Chen, Yanping; Veis, Pavel; Yu, Jin

2017-08-01

We developed a method for sensitive elemental analysis of wines using laser-induced breakdown spectroscopy (LIBS). In order to overcome the inefficiency of direct ablation of bulk wine (an organic liquid), a thin layer of wine residue was prepared on a metallic target according to an appropriated heating procedure applied to an amount of liquid wine dropped on the target surface. The obtained ensemble was thus ablated. Such a sample preparation procedure used a very small volume of 2 mL of wine and took only 30 min without reagent or solvent. The results show the detection of tens of metal and non-metal elements including majors (Na, Mg, K, Ca), minors, and traces (Li, B, Si, P, Ti, Mn, Fe, Cu, Zn, Rb, Sr, Ba, and Pb) in wines purchased from local supermarkets and from different production places in France. Commercially available wines were then spiked with certified standard solutions of Ti and Fe. Three series of laboratory reference samples were thus prepared using three different wines (a red wine and a white wine from a same production region and a red wine from another production region) with concentrations of Ti and Fe in the range of 1-40 mg/L. Calibration graphs established with the spiked samples allowed extracting the figures-of-merit parameters of the method for wine analysis such as the coefficient of determination ( R 2 ) and the limits of detection and quantification (LOD and LOQ). The calibration curves built with the three wines were then compared. We studied the residual matrix effect between these wines in the determination of the concentrations of Ti and Fe.

Simwe model application on susceptibility analysis to linear erosion: a case study in Alto Douro wine region.

NASA Astrophysics Data System (ADS)

Fernandes, Joana; Bateira, Carlos; Soares, Laura; Faria, Ana; Moura, Rui; Gonçalves, José

2016-04-01

The wine production in Alto Douro Wine Region - one of the world's oldest regulated and demarcated wine region - is based on a slope system organized in agricultural terraces once supported exclusively by dry stone walls. It has been undergoing the necessary changes for the introduction of technological innovations partially associated to the mechanization of vineyards work. In this sense, different forms of terrain framing have been implemented, namely the substitution of stone walls by earth embankments. This evolution raises a group of problems related to the hydric soil erosion and landscape preservation, since Alto Douro Wine Region is classified as UNESCO World Heritage Site since 2001. The study area is mostly occupied by vineyards planted in the agriculture terraces without continuous vegetation, the flow proceeds superficially influenced by the weak infiltration capacity and hydraulic conductivity. So, because of this conditioning factor the erosive features present non-significant depth, and the length thereof is limited essentially by the slope of the land, where was registered 64 gullies and 78 rills This paper focuses on the evaluation of susceptibility to linear erosion, through the application of SIMWE (SIMulated Water Erosion), (Mitas and Mitasova, 1998), using a digital elevation model, with pixel of one square meter of spatial resolution, created through detail aerial photographs, (side pixel of 50 cm), submitted to automatic stereo-correlation procedures in Agisoft PhotoScan software. The results provided by the model are compared with hydrological characteristics of the soil, (infiltration capacity, and hydraulic conductivity), soil texture, and soil structure parameters (identified by electrical resistivity measurement) where obtained from field monitoring. This approach demonstrates an association between the spatial distribution of erosive features with high values of soil saturation, and reduced water discharge (10-110 cm3/s), that are

Plant diversity and conservation status of Himalayan Region Poonch Valley Azad Kashmir (Pakistan).

PubMed

Khan, Muhammad Azam; Khan, Mir Ajab; Hussain, Mazhar; Mujtaba, Ghulam

2014-09-01

The plant diversity of Himalayan region has been reduced to greater extent due to environmental degradation and human exploitation. Anthropogenic disturbance was the major factor responsible for fragmentation of forest vegetation into small patches. Little research has been conducted in the Himalayan region of Poonch Valley of North eastern Pakistan with reference to plants biodiversity and its conservation. The present research was carried out to provide a checklist of vegetation for biodiversity conservation. A total of 430 vascular and 5 nonvascular plant species with 5 species of Bryophytes (5 families), 13 species of Pteridophytes (6 families), 4 species of Gymnosperms (1 family) and 413 species of angiosperms (95 families) were enumerated from the Poonch valley Azad Kashmir. The genera were classified into three categories according to the number of species. 25 plant communities with phytosociological parameters and diversity indices were reported. Present study revealed that there were 145 threatened, 30 endangered, 68 vulnerable and 47 rare species. It is recorded that extensive grazing, uprooting of plants and soil slope erosion intensify the environmental problems. Since there is maximum exploitation of vegetation, the valley showed a decline in plant diversity. The study was also indicated that the main threats to the biodiversity are expansion of settlement and army installations in the forest area of the valley. For sustainable use In-situ and Ex-situ conservation, controlled harvesting and afforestation may be the solution. Moreover, forest area should be declared prohibited for settlements and army installations.

Talking About Wine

ERIC Educational Resources Information Center

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)

Multidate remote sensing approaches for digital zoning of terroirs at regional scales: case studies revisited and perspectives

NASA Astrophysics Data System (ADS)

Vaudour, Emmanuelle; Carey, Victoria A.; Gilliot, Jean-Marc

2014-05-01

Geospatial technologies prove more and more useful for characterizing terroirs and this, not only at the within-field scale: amongst innovating technologies revolutionizing approaches for digitally zoning viticultural areas, be they managed by individual or cooperative grape growers, or even unions of grape growers, multispectral satellite remote sensing data have been used for 15 years already at either regional or whole-vineyard scale, starting from single date-studies to multi-temporal processings. Regional remotely-sensed approaches for terroir mapping mostly use multispectral satellite images in conjunction with a set of ancillary morphometric and/or geomorphological and/or legacy soil data and time series data on grape/wine quality and climate. Two prominent case-studies of regional terroir mapping using SPOT satellite images with medium spatial resolution (20 m) were carried out in the Southern Rhone Valley (Côtes-du-Rhône controlled Appelation of origin) in Southern France and in the Stellenbosch-Paarl region (including 5 Wine of Origin wards: Simonsberg-Stellenbosch, Simonsberg-Paarl, Jonkershoek Valley, Banghoek and Papegaaiberg and portions of two further wards, namely, Franschoek and Devon Valley) in the South Western Cape of South Africa. In addition to emphasizing their usefulness for operational land management, our objective was to develop, compare and discuss both approaches in terms of formalization, spatial data handling and processing, sampling design, validation procedures and/or availability of uncertainty information. Both approaches essentially relied on supervised image classifiers based on the selection of reference training areas. For the Southern Rhone valley, viticultural terroirs were validated using an external sample of 91 vineyards planted with Grenache Noir and Syrah for which grape composition was available over a large 17 years-period: the validation procedure highlighted a strong vintage effect for each specific terroir. The

Wine and maths: mathematical solutions to wine-inspired problems

NASA Astrophysics Data System (ADS)

Cadeddu, L.; Cauli, A.

2018-04-01

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 z0 of a wine cellar in order to attenuate the periodic temperature fluctuations. What follows is a kind of survey of wine-related and optimization problems which have been solved by means of powerful math tools.

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.

PubMed

Quaglieri, Cindy; Prieto-Perea, Noelia; Berrueta, Luis Angel; Gallo, Blanca; Rasines-Perea, Zurine; Jourdes, Michael; Teissedre, Pierre-Louis

2017-01-24

Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas-the Aquitaine (France) and Rioja (Spain) regions-in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and mass spectrometry using the electrospray ionization interface). Mean degree of polymerization (mDP) was determined. The influence of the wine-growing region and the predominance of the properties of some grape varieties used are confirmed by the significant differences observed between both regions. Rioja and Bordeaux "generic" (Bordeaux and Bordeaux-Supérieur appellations) red wines showed the highest anthocyanic content and the highest mDP, as these wines are in a majority made from Merlot (Bordeaux "generic") and Tempranillo (Rioja). On the contrary, Bordeaux "specific" regions (Blayais, Médoc, Graves, and Libournais) showed the red wines with the highest total phenolic content and tannin concentration, as the predominant grape variety used is Cabernet Sauvignon. A principal component analysis (PCA) and a hierarchical ascendant classification (HAC) suggesting patterns between the chemical parameters and the distribution of the red wines in three groups were proposed. The comparison of the two wine-growing areas also reveals some similarities between the various grape varieties used. A general effect of a progressive decrease in anthocyanins, anthocyanin-derived pigment and tannins is observed for older wines.

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.

PubMed

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

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

PubMed Central

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

The hydrogeochemistry of a heavily used aquifer in the Mexican wine-producing Guadalupe Valley, Baja California

NASA Astrophysics Data System (ADS)

Daesslé, L. W.; Mendoza-Espinosa, L. G.; Camacho-Ibar, V. F.; Rozier, W.; Morton, O.; van Dorst, L.; Lugo-Ibarra, K. C.; Quintanilla-Montoya, A. L.; Rodríguez-Pinal, A.

2006-10-01

The Guadalupe Valley aquifer is the only water source for one of the most important wine industries in Mexico, and also the main public water supply for the nearby city of Ensenada. This groundwater is monitored for major ion, N-NO3, P-PO4, Fe, As, Se, Mo, Cd, Cu, Pb, Zn and Sb concentrations, as well as TDS, pH, dissolved oxygen and temperature. High concentrations of N-NO3 (26 mg l-1), Se (70 μg l-1), Mo (18 μg l-1) and Cu (4.3 μg l-1) suggest that groundwater is being polluted by the use of fertilizers only in the western section of the aquifer, known as El Porvenir graben. Unlike the sites located near the main recharge area to the East of the aquifer, the water in El Porvenir graben has low tritium concentrations (<1.9 TU), indicating a pre-modern age, and thus longer water residence time. No significant variations in water quality (generally <10%) were detected throughout 2001-2002 in the aquifer, suggesting that reduced rainfall and recharge during this dry period did not significantly affect water quality. However, the wells nearest to the main recharge area in the Eastern aquifer show a slight but constant increase in TDS with time, probably as a result of the high (˜200 L S-1) uninterrupted extraction of water at this specific recharge site. Relatively high As concentrations for the aquifer (10.5 μg l-1) are only found near the northern limit of the basin associated with a geological fault.

Regional dust storm modeling for health services: The case of valley fever

NASA Astrophysics Data System (ADS)

Sprigg, William A.; Nickovic, Slobodan; Galgiani, John N.; Pejanovic, Goran; Petkovic, Slavko; Vujadinovic, Mirjam; Vukovic, Ana; Dacic, Milan; DiBiase, Scott; Prasad, Anup; El-Askary, Hesham

2014-09-01

On 5 July 2011, a massive dust storm struck Phoenix, Arizona (USA), raising concerns for increased cases of valley fever (coccidioidomycosis, or, cocci). A quasi-operational experimental airborne dust forecast system predicted the event and provides model output for continuing analysis in collaboration with public health and air quality communities. An objective of this collaboration was to see if a signal in cases of valley fever in the region could be detected and traced to the storm - an American haboob. To better understand the atmospheric life cycle of cocci spores, the DREAM dust model (also herein, NMME-DREAM) was modified to simulate spore emission, transport and deposition. Inexact knowledge of where cocci-causing fungus grows, the low resolution of cocci surveillance and an overall active period for significant dust events complicate analysis of the effect of the 5 July 2011 storm. In the larger context of monthly to annual disease surveillance, valley fever statistics, when compared against PM10 observation networks and modeled airborne dust concentrations, may reveal a likely cause and effect. Details provided by models and satellites fill time and space voids in conventional approaches to air quality and disease surveillance, leading to land-atmosphere modeling and remote sensing that clearly mark a path to advance valley fever epidemiology, surveillance and risk avoidance.

Using Data Mining for Wine Quality Assessment

NASA Astrophysics Data System (ADS)

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

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

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

PubMed

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.

Tannat grape composition responses to spatial variability of temperature in an Uruguay's coastal wine region

NASA Astrophysics Data System (ADS)

Fourment, Mercedes; Ferrer, Milka; González-Neves, Gustavo; Barbeau, Gérard; Bonnardot, Valérie; Quénol, Hervé

2017-09-01

Spatial variability of temperature was studied in relation to the berry basic composition and secondary compounds of the Tannat cultivar at harvest from vineyards located in Canelones and Montevideo, the most important wine region of Uruguay. Monitoring of berries and recording of temperature were performed in 10 commercial vineyards of Tannat situated in the southern coastal wine region of the country for three vintages (2012, 2013, and 2014). Results from a multivariate correlation analysis between berry composition and temperature over the three vintages showed that (1) Tannat responses to spatial variability of temperature were different over the vintages, (2) correlations between secondary metabolites and temperature were higher than those between primary metabolites, and (3) correlation values between berry composition and climate variables increased when ripening occurred under dry conditions (below average rainfall). For a particular studied vintage (2013), temperatures explained 82.5% of the spatial variability of the berry composition. Daily thermal amplitude was found to be the most important spatial mode of variability with lower values recorded at plots nearest to the sea and more exposed to La Plata River. The highest levels in secondary compounds were found in berries issued from plots situated as far as 18.3 km from La Plata River. The increasing knowledge of temperature spatial variability and its impact on grape berry composition contributes to providing possible issues to adapt grapevine to climate change.

Extreme heat reduces and shifts United States premium wine production in the 21st century

PubMed Central

White, M. A.; Diffenbaugh, N. S.; Jones, G. V.; Pal, J. S.; Giorgi, F.

2006-01-01

Premium wine production is limited to regions climatically conducive to growing grapes with balanced composition and varietal typicity. Three central climatic conditions are required: (i) adequate heat accumulation; (ii) low risk of severe frost damage; and (iii) the absence of extreme heat. Although wine production is possible in an extensive climatic range, the highest-quality wines require a delicate balance among these three conditions. Although historical and projected average temperature changes are known to influence global wine quality, the potential future response of wine-producing regions to spatially heterogeneous changes in extreme events is largely unknown. Here, by using a high-resolution regional climate model forced by the Intergovernmental Panel on Climate Change Special Report on Emission Scenarios A2 greenhouse gas emission scenario, we estimate that potential premium winegrape production area in the conterminous United States could decline by up to 81% by the late 21st century. While increases in heat accumulation will shift wine production to warmer climate varieties and/or lower-quality wines, and frost constraints will be reduced, increases in the frequency of extreme hot days (>35°C) in the growing season are projected to eliminate winegrape production in many areas of the United States. Furthermore, grape and wine production will likely be restricted to a narrow West Coast region and the Northwest and Northeast, areas currently facing challenges related to excess moisture. Our results not only imply large changes for the premium wine industry, but also highlight the importance of incorporating fine-scale processes and extreme events in climate-change impact studies. PMID:16840557

Polyphenols produced during red wine ageing.

PubMed

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

Contribution of yeast and base wine supplementation to sparkling wine composition.

PubMed

Martí-Raga, Maria; Martín, Valentina; Gil, Mariona; Sancho, Marta; Zamora, Fernando; Mas, Albert; Beltran, Gemma

2016-12-01

The differential characteristic of sparkling wine is the formation of foam, which is dependent, among other factors, on yeast autolysis, aging and oenological practices. In this study, we analyzed the effects of yeast strain, nutrient supplementation to the base wine and aging process on the sparkling wine composition and its foamability. We determined that the addition of inorganic nitrogen promoted nitrogen liberation to the extracellular medium, while the addition of inactive dry yeast to the base wine caused an increase in the polysaccharide concentration and foaming properties of the sparkling wine. The use of synthetic and natural base wines allowed us to discriminate that the differences in high-molecular-weight polysaccharides and oligosaccharides could be attributed to the yeast cells and that the higher nitrogen content in the natural wine could be due to external proteolysis. The practices of nitrogen addition and supplementation of inactive dry yeast could modulate the main characteristics of the sparkling wine and be a critical element for the design of this kind of wine. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Landslide susceptibility in the Tully Valley area, Finger Lakes region, New York

USGS Publications Warehouse

Jager, Stefan; Wieczorek, Gerald E.

1994-01-01

As a consequence of a large landslide in the Tully Valley, Onondaga County, New York, an investigation was undertaken to determine the factors responsible for the landslide in order to develop a model for regional landslide susceptibility. The April 27, 1993 Tully Valley landslide occurred within glacial lake clays overlain by till and colluvium on gentle slopes of 9-12 degrees. The landslide was triggered by extreme climatic events of prolonged heavy rainfall combined with rapid melting of a winter snowpack. A photoinventory and field checking of landslides within a 415 km2 study area, including the Tully Valley, revealed small recently-active landslides and other large dormant prehistoric landslides, probably Pleistocene in age. Similar to the larger Tully Valley landslide, the smaller recently-active landslides occurred in red, glacial lake clays very likely triggered by seasonal rainfall. The large dormant landslides have been stable for long periods as evidenced by slope denudational processes that have modified the landslides. These old and ancient landslides correspond with proglacial lake levels during the Pleistocene, suggesting that either inundation or rapid drainage was responsible for triggering these landslides. A logistic regression analysis was performed within a Geographic Information System (GIS) environment to develop a model of landslide susceptibility for the Tully Valley study area. Presence of glacial clays, slope angle, and glacial lake levels were used as explanatory variables for landslide incidence. The spatial probability of landsliding, categorized as low, moderate and high, is portrayed within 90-m square cells on the susceptibility map.

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.

PubMed

Belda, Ignacio; Ruiz, Javier; Esteban-Fernández, Adelaida; Navascués, Eva; Marquina, Domingo; Santos, Antonio; Moreno-Arribas, M Victoria

2017-01-24

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 of high quality wines are astounding. This review focuses on the current knowledge about the impact of microorganisms in wine aroma and flavour, and the biochemical reactions and pathways in which they participate, therefore contributing to both the quality and acceptability of wine. In this context, an overview of genetic and transcriptional studies to explain and interpret these effects is included, and new directions are proposed. It also considers the contribution of human oral microbiota to wine aroma conversion and perception during wine consumption. The potential use of wine yeasts and lactic acid bacteria as biological tools to enhance wine quality and the advent of promising advice allowed by pioneering -omics technologies on wine research are also discussed.

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

PubMed

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

2017-02-21

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

Effect of production phase on bottle-fermented sparkling wine quality.

PubMed

Kemp, Belinda; Alexandre, Hervé; Robillard, Bertrand; Marchal, Richard

2015-01-14

This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required.

High-resolution aeromagnetic survey of the Mono Basin-Long Valley Caldera region, California

NASA Astrophysics Data System (ADS)

Ponce, D. A.; Mangan, M.; McPhee, D.

2013-12-01

A new high-resolution aeromagnetic survey of the Mono Basin-Long Valley Caldera region greatly enhances previous magnetic interpretations that were based on older, low-resolution, and regional aeromagnetic data sets and provides new insights into volcano-tectonic processes. The surveyed area covers a 8,750 km2 NNW-trending swath situated between the Sierra Nevada to the west and the Basin and Range Province to the east. The surveyed area includes the volcanic centers of Mono Lake, Mono-Inyo Craters, Mammoth Mountain, Devils Postpile, and Long Valley Caldera. The NW-trending eastern Sierra frontal fault zone crosses through the study area, including the active Mono Lake, Silver Lake, Hartley Springs, Laurel Creek, and Hilton Creek faults. Over 6,000 line-kilometers of aeromagnetic data were collected at a constant terrain clearance of 150 m, a flight-line spacing of 400 m, and a tie-line spacing of 4 km. Data were collected via helicopter with an attached stinger housing a magnetic sensor using a Scintrex CS-3 cesium magnetometer. In the northern part of the survey area, data improve the magnetic resolution of the individual domes and coulees along Mono Craters and a circular shaped magnetic anomaly that coincides with a poorly defined ring fracture mapped by Kistler (1966). Here, aeromagnetic data combined with other geophysical data suggests that Mono Craters may have preferentially followed a pre-existing plutonic basement feature that may have controlled the sickle shape of the volcanic chain. In the northeastern part of the survey, aeromagnetic data reveal a linear magnetic anomaly that correlates with and extends a mapped fault. In the southern part of the survey, in the Sierra Nevada block just south of Long Valley Caldera, aeromagnetic anomalies correlate with NNW-trending Sierran frontal faults rather than to linear NNE-trends observed in recent seismicity over the last 30 years. These data provide an important framework for the further analysis of the

Tears of Wine

ERIC Educational Resources Information Center

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.

From Pinot to Xinomavro in the world's future wine-growing regions

NASA Astrophysics Data System (ADS)

Wolkovich, E. M.; García de Cortázar-Atauri, I.; Morales-Castilla, I.; Nicholas, K. A.; Lacombe, T.

2018-01-01

Predicted impacts of climate change on crops—including yield declines and loss of conservation lands—could be mitigated by exploiting existing diversity within crops. Here we examine this possibility for wine grapes. Across 1,100 planted varieties, wine grapes possess tremendous diversity in traits that affect responses to climate, such as phenology and drought tolerance. Yet little of this diversity is exploited. Instead many countries plant 70-90% of total hectares with the same 12 varieties—representing 1% of total diversity. We outline these challenges, and highlight how altered planting practices and new initiatives could help the industry better adapt to continued climate change.

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

NASA Astrophysics Data System (ADS)

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.

27 CFR 27.42 - Wines.

Code of Federal Regulations, 2014 CFR

2014-04-01

... TREASURY ALCOHOL 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 CFR 27.42 - Wines.

Code of Federal Regulations, 2013 CFR

2013-04-01

... TREASURY ALCOHOL 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 CFR 27.42 - Wines.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 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 CFR 27.42 - Wines.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 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...

Population analysis of biofilm yeasts during fino sherry wine aging in the Montilla-Moriles D.O. region.

PubMed

Marin-Menguiano, Miriam; Romero-Sanchez, Sandra; Barrales, Ramón R; Ibeas, Jose I

2017-03-06

Fino is the most popular sherry wine produced in southern Spain. Fino is matured by biological aging under a yeast biofilm constituted of Saccharomyces cerevisiae yeasts. Although different S. cerevisiae strains can be identified in such biofilms, their diversity and contribution to wine character have been poorly studied. In this work, we analyse the flor yeast population in five different wineries from the Montilla-Moriles D.O. (Denominación de Origen) in southern Spain. Yeasts present in wines of different ages were identified using two different culture-dependent molecular techniques. From 2000 individual yeast isolates, five different strains were identified with one of them dominating in four out of the five wineries analysed, and representing 76% of all the yeast isolates collected. Surprisingly, this strain is similar to the predominant strain isolated twenty years ago in Jerez D.O. wines, suggesting that this yeast is particularly able to adapt to such a stressful environment. Fino wine produced with pure cultures of three of the isolated strains resulted in different levels of acetaldehyde. Because acetaldehyde levels are a distinctive characteristic of fino wines and an indicator of fino aging, the use of molecular techniques for yeast identification and management of yeast populations may be of interest for fino wine producers looking to control one of the main features of this wine. Copyright © 2016 Elsevier B.V. All rights reserved.

27 CFR 27.42 - Wines.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wines. 27.42 Section 27.42... 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...

Wine and Maths: Mathematical Solutions to Wine-Inspired Problems

ERIC Educational Resources Information Center

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…

Lead Isotopes from the Upper Mississippi Valley District: A Regional Perspective

USGS Publications Warehouse

Millen, Timothy M.; Zartman, Robert E.; Heyl, Allen Van

1995-01-01

New lead isotopic data on galena from within and peripheral to the Upper Mississippi Valley lead-zinc district make it possible, by extending coverage to outlying locations, to trace the pathway traversed by the mineralizing fluids beyond the boundary of the main district. All but one of the samples exhibit elevated ratios of the radiogenic isotopes typical of the Upper Mississippi Valley ore deposits; 206PbP04Pb ranges from 19.38 to 24.46, 207PbP04Pb ranges from 15.73 to 16.24, and 208PbP04Pb ranges from 39.24 to 43.69. Galena from the Pints quarry near Waterloo, Iowa, has distinctly lower values of these ratios and may not be related paragenetically to the other samples. Otherwise, the lowest ratios are for samples in the southern part of the region in north-central Illinois, and the highest ratios are for samples to the northeast of the main district in the vicinity of Madison, Wisconsin. Thus, an isotopic pattern rather similar to that observed originally by Heyl and others (1966) prevails regionally, although the predominant fluid flow is now believed to have emanated from the Illinois Basin rather than from the Forest City Basin. Metal-bearing brines being driven northward out of the Illinois Basin probably played the key role in mineralization of the Upper Mississippi Valley district. Both the new and the previously reported lead ratios for the Upper Mississippi Valley district are plotted on 207PbP04Pb and Pb208/pb204Pb versus 206PbP04Pb diagrams, which permit their comparison and the calculation of refined slopes for the expanded data set. A two-stage model age for the time of mineralization can be determined from the 207PbP04Pb_Pb206/Pb204 slope, provided that the source age of the lead is known. With our limited know ledge of this source age, the time of mineralization cannot be tightly constrained but is permissive of a Permian or younger lateral secretion event, as suggested by other geochronological results.

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

PubMed

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

2008-11-01

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

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

Code of Federal Regulations, 2010 CFR

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...

Drosophila suzukii (Diptera: Drosophilidae) and its Potential Impact to Wine Grapes During Harvest in Two Cool Climate Wine Grape Production Regions.

PubMed

Ioriatti, C; Walton, V; Dalton, D; Anfora, G; Grassi, A; Maistri, S; Mazzoni, V

2015-06-01

Drosophila suzukii (Matsumura) is a global pest attacking various berry crops. D. suzukii lays eggs in damaged and in intact wine grape berries of the most soft-skinned varieties. Here, we describe the relative host utilization of different wine grape cultivars grown in Northern Italy and Oregon. Assessments of host berry utilization were performed in both field and laboratory settings. Results were correlated to physiological changes occurring during grape berry development starting at véraison and concluding during harvest. We found that oviposition increased with an increase in sugar content and a decrease of acidity levels. Oviposition increased with a decrease of penetration force. Penetration force, as a measure of skin hardness, is a critical component of host selection among the D. suzukii-exposed cultivars. We demonstrated that incised berries are more favorable for D. suzukii oviposition and as a nutrient substrate. Increased presence on wine grapes, as indicated by egg laying and increased longevity, was observed for flies that were exposed to incised berries as opposed to fully intact berries. D. suzukii flies can be found feeding on damaged wine grapes during the harvest period, especially when the skins of berries are negatively impacted due to cracking, disease, hail injury, and bird damage. Such an increase of feeding and oviposition may increase the likelihood of spoilage bacteria vectoring due to D. suzukii. © The Authors 2015. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

Regional hydrology of the Dixie Valley geothermal field, Nevada: preliminary interpretations of chemical and isotopic data

USGS Publications Warehouse

Nimz, Gregory; Janik, Cathy; Goff, Fraser; Dunlap, Charles; Huebner, Mark; Counce, Dale; Johnson, Stuart D.

1999-01-01

Chemical and isotopic analyses of Dixie Valley regional waters indicated several distinct groups ranging in recharge age from Pleistocene (1000a). Geothermal field fluids (~12-14 ka) appear derived from water similar in composition to non thermal groundwater observed today in valley artesian well (also ~14 ka). Geothermal fluid interaction with mafic rocks (Humboldt Lopolith) appears to be common, and significant reaction with granodiorite may also occur. Despite widespread occurrence of carbonate rocks, large scale chemical interaction appears minor. Age asymmetry of the range, more extensive interaction with deep seated waters in the west, and distribution of springs and artesian wells suggest the existence of a regional upward hydrologic gradient with an axis in proximity to the Stillwater range.

Sacramento Valley, CA, USA

NASA Technical Reports Server (NTRS)

1973-01-01

The Sacramento Valley (40.5N, 121.5W) of California is the northern extension of the Central Valley, main agriculture region of the state. Hundreds of truck farms, vineyards and orchards can be seen throughout the length and breadth of the valley which was reclaimed from the desert by means of intensive and extensive irrigation projects.

Development of a Sequence-Characterized Amplified Region Marker-Targeted Quantitative PCR Assay for Strain-Specific Detection of Oenococcus oeni during Wine Malolactic Fermentation▿

PubMed Central

Solieri, Lisa; Giudici, Paolo

2010-01-01

Control over malolactic fermentation (MLF) is a difficult goal in winemaking and needs rapid methods to monitor Oenococcus oeni malolactic starters (MLS) in a stressful environment such as wine. In this study, we describe a novel quantitative PCR (QPCR) assay enabling the detection of an O. oeni strain during MLF without culturing. O. oeni strain LB221 was used as a model to develop a strain-specific sequence-characterized amplified region (SCAR) marker derived from a discriminatory OPA20-based randomly amplified polymorphic DNA (RAPD) band. The 5′ and 3′ flanking regions and the copy number of the SCAR marker were characterized using inverse PCR and Southern blotting, respectively. Primer pairs targeting the SCAR sequence enabled strain-specific detection without cross amplification of other O. oeni strains or wine species of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeasts. The SCAR-QPCR assay was linear over a range of cell concentrations (7 log units) and detected as few as 2.2 × 102 CFU per ml of red wine with good quantification effectiveness, as shown by the correlation of QPCR and plate counting results. Therefore, the cultivation-independent monitoring of a single O. oeni strain in wine based on a SCAR marker represents a rapid and effective strain-specific approach. This strategy can be adopted to develop easy and rapid detection techniques for monitoring the implantation of inoculated O. oeni MLS on the indigenous LAB population, reducing the risk of unsuccessful MLF. PMID:20935116

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

PubMed

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.

Australian Wine Tourism: Establishing a Career Path at the Cellar Door

ERIC Educational Resources Information Center

Williams, Kim Marianne

2011-01-01

Wine tourism in Australia has grown substantially in recent years and contributes to employment opportunities in regional areas. To meet the requirements of this growing sector, workers need a considerable degree of skill-specific training; development of wine tourism personnel will be required. This article examines challenging human resource…

Whole Genome Analysis of a Wine Yeast Strain

PubMed Central

Hauser, Nicole C.; Fellenberg, Kurt; Gil, Rosario; Bastuck, Sonja; Hoheisel, Jörg D.

2001-01-01

Saccharomyces cerevisiae strains frequently exhibit rather specific phenotypic features needed for adaptation to a special environment. Wine yeast strains are able to ferment musts, for example, while other industrial or laboratory strains fail to do so. The genetic differences that characterize wine yeast strains are poorly understood, however. As a first search of genetic differences between wine and laboratory strains, we performed DNA-array analyses on the typical wine yeast strain T73 and the standard laboratory background in S288c. Our analysis shows that even under normal conditions, logarithmic growth in YPD medium, the two strains have expression patterns that differ significantly in more than 40 genes. Subsequent studies indicated that these differences correlate with small changes in promoter regions or variations in gene copy number. Blotting copy numbers vs. transcript levels produced patterns, which were specific for the individual strains and could be used for a characterization of unknown samples. PMID:18628902

Evaluation of Malolactic Bacteria Isolated from Oregon Wines †

PubMed Central

Henick-Kling, T.; Sandine, W. E.; Heatherbell, D. A.

1989-01-01

Oregon is a cool wine-producing region where grapes characteristically contain high concentrations of organic acids. To reduce the natural acidity and increase the microbiological stability and flavor complexity of the wine, malolactic fermentation is encouraged. In this study, strains of Leuconostoc oenos indigenous to Oregon wines were evaluated for their suitability to conduct malolactic fermentation in Oregon wines. Tests determined the malolactic activity of the Oregon isolates in comparison with commercial strains ML-34, PSU-1, MLT-kli, and ens 44-40 under various temperature and pH conditions. Sensitivities to sulfur dioxide, ethanol, and fumaric acid also were determined. Two Oregon strains, Er-1a and Ey-2d, were selected for commercial winemaking tests because they had greater malolactic activity under conditions of low pH (3.0) and low temperature (15 and 8°C), respectively. PMID:16347992

Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines.

PubMed

Guzzon, Raffaele; Larcher, Roberto; Guarcello, Rosa; Francesca, Nicola; Settanni, Luca; Moschetti, Giancarlo

2018-03-01

Brettanomyces bruxellensis is an important wine spoilage agent. In this study a population of Brettanomyces strains isolated from Italian wines was thoroughly investigated to evaluate adaptability to wine conditions and spoilage potential. The presumptive isolates of Brettanomyces were identified at species level with 26S rRNA gene sequencing and species-specific PCR, and subsequently subjected to analysis of intra-species variability through the study of intron splice sites (ISS-PCR). Although, some strains were tracked in wines from different regions, extensive genetic biodiversity was observed within the B. bruxellensis population investigated. All strains were evaluated for their growth ability in the presence of ethanol, high sugar content, low pH, different temperatures and sulphur dioxide, using optical density and flow cytometry measurement. The ability of yeasts to produce ethyl phenols in red wines with different chemical compositions was evaluated by means of high performance liquid chromatography with electrochemical detection (HPLC-ECD). The results highlighted wide variability in B. bruxellensis in response to wine limiting factors and in terms of the accumulation of ethyl phenols. As regards this last aspect, the differences found among strains were closely related to chemical composition of wine and strain resistance to environmental stress factors, making a priori evaluation of risk of wine alteration quite difficult. These results suggest that strategies for the control of Brettanomyces should be tailored on the basis of strain distribution and wine characteristics. Copyright © 2017. Published by Elsevier Ltd.

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

PubMed

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 northwestern slope valleys (NSVs) region, Mars: A prime candidate site for the future exploration of Mars

USGS Publications Warehouse

Dohm, J.M.; Ferris, J.C.; Barlow, N.G.; Baker, V.R.; Mahaney, W.C.; Anderson, R.C.; Hare, T.M.

2004-01-01

The northwestern slope valleys region is a prime candidate site for future science-driven Mars exploration because it records Noachian to Amazonian Tharsis development in a region that encapsulates (1) a diverse and temporally extensive stratigraphic record, (2) at least three distinct paleohydrologic regimes, (3) gargantuan structurally controlled flood valleys that generally correspond with gravity and magnetic anomalies, possibly marking ancient magnetized rock materials exposed by fluvial activity, (4) water enrichment, as indicated by Mars Odyssey and impact crater analyses, (5) long-lived magma and ground water/ice interactions that could be favorable for the development and sustenance of life, and (6) potential paleosol development. This region has high probability to yield significant geologic, climatic, and exobiologic information that could revolutionize our understanding of Mars. ?? 2003 Elsevier Ltd. All rights reserved.

Cenozoic tectonic reorganizations of the Death Valley region, southeast California and southwest Nevada

USGS Publications Warehouse

Fridrich, Christopher J.; Thompson, Ren A.

2011-01-01

The Death Valley region, of southeast California and southwest Nevada, is distinct relative to adjacent regions in its structural style and resulting topography, as well as in the timing of basin-range extension. Cenozoic basin-fill strata, ranging in age from greater than or equal to 40 to approximately 2 million years are common within mountain-range uplifts in this region. The tectonic fragmentation and local uplift of these abandoned basin-fills indicate a multistage history of basin-range tectonism. Additionally, the oldest of these strata record an earlier, pre-basin-range interval of weak extension that formed broad shallow basins that trapped sediments, without forming basin-range topography. The Cenozoic basin-fill strata record distinct stratigraphic breaks that regionally cluster into tight age ranges, constrained by well-dated interbedded volcanic units. Many of these stratigraphic breaks are long recognized formation boundaries. Most are angular unconformities that coincide with abrupt changes in depositional environment. Deposits that bound these unconformities indicate they are weakly diachronous; they span about 1 to 2 million years and generally decrease in age to the west within individual basins and regionally, across basin boundaries. Across these unconformities, major changes are found in the distribution and provenance of basin-fill strata, and in patterns of internal facies. These features indicate rapid, regionally coordinated changes in strain patterns defined by major active basin-bounding faults, coincident with step-wise migrations of the belt of active basin-range tectonism. The regionally correlative unconformities thus record short intervals of radical tectonic change, here termed "tectonic reorganizations." The intervening, longer (about 3- to 5-million-year) interval of gradual, monotonic evolution in the locus and style of tectonism are called "tectonic stages." The belt of active tectonism in the Death Valley region has abruptly

Wine and endothelial function.

PubMed

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.

Sacramento Valley, CA, USA

NASA Image and Video Library

1973-06-22

SL2-04-179 (22 June 1973) --- The Sacramento Valley (40.5N, 121.5W) of California is the northern extension of the Central Valley, main agriculture region of the state. Hundreds of truck farms, vineyards and orchards can be seen throughout the length and breadth of the valley which was reclaimed from the desert by means of intensive and extensive irrigation projects. Photo credit: NASA

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wines. 27.59 Section 27.59... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

Climate change, wine, and conservation.

PubMed

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

2013-04-23

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

Climate change, wine, and conservation

PubMed Central

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

2013-01-01

Climate change is expected to impact ecosystems directly, such as through shifting climatic controls on species ranges, and indirectly, for example through changes in human land use that may result in habitat loss. Shifting patterns of agricultural production in response to climate change have received little attention as a potential impact pathway for ecosystems. Wine grape production provides a good test case for measuring indirect impacts mediated by changes in agriculture, because viticulture is sensitive to climate and is concentrated in Mediterranean climate regions that are global biodiversity hotspots. Here we demonstrate that, on a global scale, the impacts of climate change on viticultural suitability are substantial, leading to possible conservation conflicts in land use and freshwater ecosystems. Area suitable for viticulture decreases 25% to 73% in major wine producing regions by 2050 in the higher RCP 8.5 concentration pathway and 19% to 62% in the lower RCP 4.5. Climate change may cause establishment of vineyards at higher elevations that will increase impacts on upland ecosystems and may lead to conversion of natural vegetation as production shifts to higher latitudes in areas such as western North America. Attempts to maintain wine grape productivity and quality in the face of warming may be associated with increased water use for irrigation and to cool grapes through misting or sprinkling, creating potential for freshwater conservation impacts. Agricultural adaptation and conservation efforts are needed that anticipate these multiple possible indirect effects. PMID:23569231

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2014 CFR

2014-04-01

... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2013 CFR

2013-04-01

... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2012 CFR

2012-04-01

... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2011 CFR

2011-04-01

... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

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

PubMed

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

MedlinePlus

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 ...

Fingerprints for main varieties of argentinean wines: terroir differentiation by inorganic, organic, and stable isotopic analyses coupled to chemometrics.

PubMed

Di Paola-Naranjo, Romina D; Baroni, Maria V; Podio, Natalia S; Rubinstein, Hector R; Fabani, Maria P; Badini, Raul G; Inga, Marcela; Ostera, Hector A; Cagnoni, Mariana; Gallegos, Ernesto; Gautier, Eduardo; Peral-Garcia, Pilar; Hoogewerff, Jurian; Wunderlin, Daniel A

2011-07-27

Our main goal was to investigate if robust chemical fingerprints could be developed for three Argentinean red wines based on organic, inorganic, and isotopic patterns, in relation to the regional soil composition. Soils and wines from three regions (Mendoza, San Juan, and Córdoba) and three varieties (Cabernet Sauvignon, Malbec, and Syrah) were collected. The phenolic profile was determined by HPLC-MS/MS and multielemental composition by ICP-MS; (87)Sr/(86)Sr and δ(13)C were determined by TIMS and IRMS, respectively. Chemometrics allowed robust differentiation between regions, wine varieties, and the same variety from different regions. Among phenolic compounds, resveratrol concentration was the most useful marker for wine differentiation, whereas Mg, K/Rb, Ca/Sr, and (87)Sr/(86)Sr were the main inorganic and isotopic parameters selected. Generalized Procrustes analysis (GPA) using two studied matrices (wine and soil) shows consensus between them and clear differences between studied areas. Finally, we applied a canonical correlation analysis, demonstrating significant correlation (r = 0.99; p < 0.001) between soil and wine composition. To our knowledge this is the first report combining independent variables, constructing a fingerprint including elemental composition, isotopic, and polyphenol patterns to differentiate wines, matching part of this fingerprint with the soil provenance.

Regional Aquifer-System Analysis— Appalachian Valley and Piedmont

USGS Publications Warehouse

,

2004-01-01

The Regional Aquifer-System Analysis Program, RASA, represents a systematic effort to study a number of the Nation’s most important aquifer systems, which, in aggregate, underlie much of the country and which represent an important component of the Nation’s total water supply. In general, the boundaries of these studies are identified by the hydrologic extent of each system and, accordingly, transcend the political subdivisions to which investigations have often arbitrarily been limited in the past. The broad objective for each study is to assemble geologic, hydrologic, and geochemical information, to analyze and develop an understanding of the system, and to develop predictive capabilities that will contribute to the effective management of the system. The use of computer simulation is an important element of the RASA studies to develop an understanding of the natural, undisturbed hydrologic system and the changes brought about in it by human activities and to provide a means of predicting the regional effects of future pumping or other stresses.The final interpretive results of the RASA Program are presented in a series of U.S. Geological Survey Professional Papers that describe the geology, hydrology, and geochemistry of each regional aquifer system. Each study within the RASA Program is assigned a single Professional Paper number beginning with Professional Paper 1400.This paper, Professional Paper 1422, represents the Regional Aquifer-System Analysis— Appalachian Valley and Piedmont. It is published as several individual volumes over several years.

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

PubMed

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.

Antioxidant and Antihypertensive Effects of a Chemically Defined Fraction of Syrah Red Wine on Spontaneously Hypertensive Rats

PubMed Central

de Figueiredo, Eugênia Abrantes; Alves, Naiane Ferraz Bandeira; Monteiro, Matheus Morais de Oliveira; Cavalcanti, Clenia de Oliveira; da Silva, Tania Maria Sarmento; da Silva, Telma Maria Guedes; Braga, Valdir de Andrade; Oliveira, Eduardo de Jesus

2017-01-01

A particularly phenolic-rich fraction extracted from red wine from the São Francisco valley (Northeastern Brazil) was chemically characterized and its hypotensive and antioxidant effects on spontaneously hypertensive rats were studied both in vitro and in vivo. The liquid-liquid pH dependent fractionation scheme afforded a fraction with high content of bioactive phenolics such as flavonols, flavonol glycosides, phenolic acids and anthocyanins, whose identities were confirmed by liquid chromatography coupled to mass spectrometry analysis. Pretreatment of spontaneously hypertensive rats with this wine fraction at doses of 50 and 100 mg/kg by gavage for 15 days was able to decrease mean arterial pressure and heart rate as well as decrease serum lipid peroxidation. The fraction at concentrations of 0.01–1000 µg/mL induced concentration-dependent relaxation of isolated rat superior mesenteric artery rings pre-contracted with phenylephrine and this effect was not attenuated by endothelium removal. Our results demonstrate it is possible for phenolic constituents of red wine that are orally bioavailable to exert in vivo hypotensive and antioxidant effects on intact endothelial function. PMID:28587200

Wine yeasts for the future.

PubMed

Fleet, Graham H

2008-11-01

International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where winemakers can creatively engineer wine character and value through better yeast management and, thereby, strategically tailor wines to a changing market. This review considers the importance of yeast ecology and yeast metabolic reactions in determining wine quality, and then discusses new directions for exploiting yeasts in wine fermentation. It covers criteria for selecting and developing new commercial strains, the possibilities of using yeasts other than those in the genus of Saccharomyces, the prospects for mixed culture fermentations and explores the possibilities for high cell density, continuous fermentations.

Large mammals from the Upper Neopleistocene reference sections in the Tunka rift valley, southwestern Baikal Region

NASA Astrophysics Data System (ADS)

Shchetnikov, A. A.; Klementiev, A. M.; Filinov, I. A.; Semeney, E. Yu.

2015-03-01

This work presents the data on new finds of fossil macrotheriofauna in the reference sections of the Upper Neopleistocene sediments in the Tunka rift valley (southwestern Baikal Region). The osteological material of a number of Late Neopleistocene mammals including extinct species rare for the Baikal region such as Crocuta spelaea, Panthera spelaea, and Spirocerus kiakhtensis (?) was directly dated with a radiocarbon (AMS) method. The obtained 14C data (18000-35000 years) allow one to rejuvenate significantly the upper limit of the common age interval of habitat of these animals in southern part of Eastern Siberia. Cave hyena and spiral-horned antelope lived in the Tunka rift valley in the Baikal region in Late Kargino time (37-24 ka), and cave lion survived the maximum in the Sartan cryochron in the region (21-20 ka). The study of collected paleontological collections provides a basis for selection of independent Kargino (MIS 3) faunal assemblages to use them for regional biostratigraphic analysis of Pleistocene deposits. Radiocarbon age dating of samples allows one to attribute confidently all paleofaunal remains available to the second half of the Late Pleistocene.

Application of LC-MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region.

PubMed

Gordillo, B; Rodríguez-Pulido, F J; Mateus, N; Escudero-Gilete, M L; González-Miret, M L; Heredia, F J; de Freitas, V

2012-06-30

The study of the evolutions of different wine pigment families, copigmentation/polymerisation processes and colour characteristics during the first year of ageing in oak barrel has allowed the assessment of the ageing aptitude of Syrah wines from "Condado de Huelva D.O.", a warm climate region. A total of 32 anthocyanic pigments were identified, including 14 major compounds from grape and 18 minor derivatives formed during the vinification. The anthocyanin profile changed towards more chemical complexity, being vitisin-like pyranoanthocyanins the predominant minor pigments during the first month of ageing. As wine became older, a progressive increase on the content of 4-vinylcatechin, 4-vinylphenol and 4-vinylcatechol compounds took place. Results showed that copigmentation occurred during the whole process of ageing inducing visual perceptible colour effects. Simultaneously to the copigmentation decrease, the degree of polymerisation increased during ageing, being maximum at 9 months old wines (77%). The colour of wines evolved progressively in a positive way from 3 to 9 months of ageing, becoming darker and with more vivid colour. However, from 9 to 12 months of ageing, the chemical structure of wines was negatively affected resulting in lighter, with more red-orange hues and less vivid colours. The inclusion of the chemical and colorimetric information on the PCA model allows us to reach very good discriminations among the Syrah wines with different wood contact period. Copyright © 2012 Elsevier B.V. All rights reserved.

27 CFR 24.218 - Other wine.

Code of Federal Regulations, 2010 CFR

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...

Gravity and magnetic study of the Pahute Mesa and Oasis Valley region, Nye County, Nevada

USGS Publications Warehouse

Mankinen, Edward A.; Hildenbrand, Thomas G.; Dixon, Gary L.; McKee, Edwin H.; Fridrich, Christopher J.; Laczniak, Randell J.

1999-01-01

Regional gravity and aeromagnetic maps reveal the existence of deep basins underlying much of the southwestern Nevada volcanic field, approximately 150 km northwest of Las Vegas. These maps also indicate the presence of prominent features (geophysical lineaments) within and beneath the basin fill. Detailed gravity surveys were conducted in order to characterize the nature of the basin boundaries, delineate additional subsurface features, and evaluate their possible influence on the movement of ground-water. Geophysical modeling of gravity and aeromagnetic data indicates that many of the features may be related to processes of caldera formation. Collapse of the various calderas within the volcanic field resulted in dense basement rocks occurring at greater depths within caldera boundaries. Modeling indicates that collapse occurred along faults that are arcuate and steeply dipping. There are indications that the basement in the western Pahute Mesa - Oasis Valley region consists predominantly of granitic and/or fine-grained siliceous sedimentary rocks that may be less permeable to groundwater flow than the predominantly fractured carbonate rock basement to the east and southeast of the study area. The northeast-trending Thirsty Canyon lineament, expressed on gravity and basin thickness maps, separates dense volcanic rocks on the northwest from less dense intracaldera accumulations in the Silent Canyon and Timber Mountain caldera complexes. The source of the lineament is an approximately 2-km wide ring fracture system with step-like differential displacements, perhaps localized on a pre-existing northeast-trending Basin and Range fault. Due to vertical offsets, the Thirsty Canyon fault zone probably juxtaposes rock types of different permeability and, thus, it may act as a barrier to ground-water flow and deflect flow from Pahute Mesa along its flanks toward Oasis Valley. Within the Thirsty Canyon fault zone, highly fractured rocks may serve also as a conduit

27 CFR 4.27 - Vintage wine.

Code of Federal Regulations, 2010 CFR

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.

Code of Federal Regulations, 2010 CFR

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...

The influence of apical and basal defoliation on the canopy structure and biochemical composition of Vitis vinifera cv. Shiraz grapes and wine

NASA Astrophysics Data System (ADS)

Zhang, Pangzhen; Wu, Xiwen; Needs, Sonja; Liu, Di; Fuentes, Sigfredo; Howell, Kate

2017-07-01

Defoliation is a commonly used viticultural technique to balance the ratio between grapevine vegetation and fruit. Defoliation is conducted around the fruit zone to reduce the leaf photosynthetic area, and to increase sunlight exposure of grape bunches. Apical leaf removal is not commonly practiced, and therefore its influence on canopy structure and resultant wine aroma is not well studied. This study quantified the influences of apical and basal defoliation on canopy structure parameters using canopy cover photography and computer vision algorithms. The influence of canopy structure changes on the chemical compositions of grapes and wines was investigated over two vintages (2010-11 and 2015-16) in Yarra Valley, Australia. The Shiraz grapevines were subjected to five different treatments: no leaf removal (Ctrl); basal (TB) and apical (TD) leaf removal at veraison and intermediate ripeness, respectively. Basal leaf removal significantly reduced the leaf area index and foliage cover and increased canopy porosity, while apical leaf removal had limited influences on canopy parameters. However, the latter tended to result in lower alcohol level in the finished wine. Statistically significant increases in pH and decreases in TA was observed in shaded grapes, while no significant changes in the color profile and volatile compounds of the resultant wine were found. These results suggest that apical leaf removal is an effective method to reduce wine alcohol concentration with minimal influences on wine composition.

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

PubMed

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.

PubMed

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.

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

PubMed

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.

Geochemistry of Mesozoic plutons, southern Death Valley region, California: Insights into the origin of Cordilleran interior magmatism

USGS Publications Warehouse

Ramo, O.T.; Calzia, J.P.; Kosunen, P.J.

2002-01-01

Mesozoic granitoid plutons in the southern Death Valley region of southeastern California reveal substantial compositional and isotopic diversity for Mesozoic magmatism in the southwestern US Cordillera. Jurassic plutons of the region are mainly calc-alkaline mafic granodiorites with ??Ndi of -5 to -16, 87Sr/86Sri of 0.707-0.726, and 206Pb/204Pbi of 17.5-20.0. Cretaceous granitoids of the region are mainly monzogranites with ??Ndi of -6 to -19, 87Sr/86Sri of 0.707-0.723, and 206Pb/204Pbi of 17.4-18.6. The granitoids were generated by mixing of mantle-derived mafic melts and pre-existing crust - some of the Cretaceous plutons represent melting of Paleoproterozoic crust that, in the southern Death Valley region, is exceptionally heterogeneous. A Cretaceous gabbro on the southern flank of the region has an unuasually juvenile composition (??Ndi -3.2, 87Sr/86Sri 0.7060). Geographic position of the Mesozoic plutons and comparison with Cordillera plutonism in the Mojave Desert show that the Precambrian lithosphere (craton margin) in the eastern Mojave Desert region may consists of two crustal blocks separated by a more juvenile terrane.

Study of rheological behaviour of wines

NASA Astrophysics Data System (ADS)

Trávníček, Petr; Burg, Patrik; Krakowiak-Bal, Anna; Junga, Petr; Vítěz, Tomáš; Ziemiańczyk, Urszula

2016-10-01

This study deals with rheological properties of various wine varieties. Samples of the following wines were used for this experiment: André, Cabernet Moravia, Laurot, Saint Laurent, Gruner Veltliner, Pinot Blanc, Müller Thurgau, and Riesling Italico. These samples were obtained from wine produced from the grapes collected in the Czech Republic (Morava region, subregion Velke Pavlovice). In the first phase, the chemical composition of the samples was determined. The following chemical parameters were determined: total acidity, pH, content of the alcohol, reduced sugars, free SO2, total SO2, and volatile acids. In the second phase of the study, the physical properties of the samples were determined and the samples of the wines were subjected to rheological tests. These tests consisted in determination of apparent viscosity in relation to temperature, hysteresis loop tests, and apparent viscosity related to time. The dependence of the shear rate on the shear stress was described with the Herschel-Bulkley mathematical model. The experiment yielded the following findings: seven out of the eight samples behaved as non-Newtonian fluids at low temperature (5°C); non-Newtonian behaviour was changed into Newtonian at the temperature higher than 10°C; non-Newtonian behaviour was characterised as thixotropic behaviour; the degree of thixotropy is relatively small and reaches 1.85 Pa s-1 ml-1.

Microoxidation in wine production.

PubMed

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.

Geochemical Data on Waters, gases, scales, and rocks from the Dixie Valley Region, Nevada (1996-1999)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Goff, Fraser; Bergfeld, Deborah; Janik, C.J.

2002-08-01

This report tabulates an extensive geochemical database on waters, gases, scales, rocks, and hot-spring deposits from the Dixie Valley region, Nevada. The samples from which the data were obtained were collected and analyzed during 1996 to 1999. These data provide useful information for ongoing and future investigations on geothermal energy, volcanism, ore deposits, environmental issues, and groundwater quality in this region.

Early Neolithic wine of Georgia in the South Caucasus

PubMed Central

McGovern, Patrick; Jalabadze, Mindia; Batiuk, Stephen; Callahan, Michael P.; Smith, Karen E.; Hall, Gretchen R.; Kvavadze, Eliso; Maghradze, David; Rusishvili, Nana; Bouby, Laurent; Failla, Osvaldo; Cola, Gabriele; Mariani, Luigi; Boaretto, Elisabetta; Bacilieri, Roberto; This, Patrice; Wales, Nathan; Lordkipanidze, David

2017-01-01

Chemical analyses of ancient organic compounds absorbed into the pottery fabrics from sites in Georgia in the South Caucasus region, dating to the early Neolithic period (ca. 6,000–5,000 BC), provide the earliest biomolecular archaeological evidence for grape wine and viniculture from the Near East, at ca. 6,000–5,800 BC. The chemical findings are corroborated by climatic and environmental reconstruction, together with archaeobotanical evidence, including grape pollen, starch, and epidermal remains associated with a jar of similar type and date. The very large-capacity jars, some of the earliest pottery made in the Near East, probably served as combination fermentation, aging, and serving vessels. They are the most numerous pottery type at many sites comprising the so-called “Shulaveri-Shomutepe Culture” of the Neolithic period, which extends into western Azerbaijan and northern Armenia. The discovery of early sixth millennium BC grape wine in this region is crucial to the later history of wine in Europe and the rest of the world. PMID:29133421

Next-Generation Sequencing Reveals Significant Bacterial Diversity of Botrytized Wine

PubMed Central

Bokulich, Nicholas A.; Joseph, C. M. Lucy; Allen, Greg; Benson, Andrew K.; Mills, David A.

2012-01-01

While wine fermentation has long been known to involve complex microbial communities, the composition and role of bacteria other than a select set of lactic acid bacteria (LAB) has often been assumed either negligible or detrimental. This study served as a pilot study for using barcoded amplicon next-generation sequencing to profile bacterial community structure in wines and grape musts, comparing the taxonomic depth achieved by sequencing two different domains of prokaryotic 16S rDNA (V4 and V5). This study was designed to serve two goals: 1) to empirically determine the most taxonomically informative 16S rDNA target region for barcoded amplicon sequencing of wine, comparing V4 and V5 domains of bacterial 16S rDNA to terminal restriction fragment length polymorphism (TRFLP) of LAB communities; and 2) to explore the bacterial communities of wine fermentation to better understand the biodiversity of wine at a depth previously unattainable using other techniques. Analysis of amplicons from the V4 and V5 provided similar views of the bacterial communities of botrytized wine fermentations, revealing a broad diversity of low-abundance taxa not traditionally associated with wine, as well as atypical LAB communities initially detected by TRFLP. The V4 domain was determined as the more suitable read for wine ecology studies, as it provided greater taxonomic depth for profiling LAB communities. In addition, targeted enrichment was used to isolate two species of Alphaproteobacteria from a finished fermentation. Significant differences in diversity between inoculated and uninoculated samples suggest that Saccharomyces inoculation exerts selective pressure on bacterial diversity in these fermentations, most notably suppressing abundance of acetic acid bacteria. These results determine the bacterial diversity of botrytized wines to be far higher than previously realized, providing further insight into the fermentation dynamics of these wines, and demonstrate the utility of next

Geochemistry of waters in the Valley of Ten Thousand Smokes region, Alaska

USGS Publications Warehouse

Keith, T.E.C.; Thompson, J.M.; Hutchinson, R.A.; White, L.D.

1992-01-01

Meteoric waters from cold springs and streams outside of the 1912 eruptive deposits filling the Valley of Ten Thousand Smokes (VTTS) and in the upper parts of the two major rivers draining the 1912 deposits have similar chemical trends. Thermal springs issue in the mid-valley area along a 300-m lateral section of ash-flow tuff, and range in temperature from 21 to 29.8??C in early summer and from 15 to 17??C in mid-summer. Concentrations of major and minor chemical constituents in the thermal waters are nearly identical regardless of temperature. Waters in the downvalley parts of the rivers draining the 1912 deposits are mainly mixtures of cold meteoric waters and thermal waters of which the mid-valley thermal spring waters are representative. The weathering reactions of cold waters with the 1912 deposits appear to have stabilized and add only subordinate amounts of chemical constituents to the rivers relative to those contributed by the thermal waters. Isotopic data indicate that the mid-valley thermal spring waters are meteoric, but data is inconclusive regarding the heat source. The thermal waters could be either from a shallow part of a hydrothermal system beneath the 1912 vent region or from an incompletely cooled, welded tuff lens deep in the 1912 ash-flow sheet of the upper River Lethe area. Bicarbonate-sulfate waters resulting from interaction of near-surface waters and the cooling 1953-1968 southwest Trident plug issue from thermal springs south of Katmai Pass and near Mageik Creek, although the Mageik Creek spring waters are from a well-established, more deeply circulating hydrothermal system. Katmai caldera lake waters are a result of acid gases from vigorous drowned fumaroles dissolving in lake waters composed of snowmelt and precipitation. ?? 1992.

Wine Expertise Predicts Taste Phenotype.

PubMed

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.

River-damming, late-Quaternary rockslides in the Ötz Valley region (Tyrol, Austria)

NASA Astrophysics Data System (ADS)

Dufresne, A.; Ostermann, M.; Preusser, F.

2018-06-01

The Ötz Valley and adjacent regions in Tyrol (Austria) have been repeatedly affected by large rockslope failures following deglaciation. Six rockslides, each over 107 m3 in volume, were emplaced into the Ötz and Inn valleys, five of which formed persistent rockslide dams. Even though catastrophic rockslope failures are short-lived events (commonly minutes) they can have long-lasting impacts on the landscape. For example, large fans have built in the Ötz Valley and knickpoints persist at the former dam sites even though the Ötz River has eroded through the deposits during the past thousands of years; exact age-constraints of rockslide dam failure, however, are still scarce. Empirical, geomorphic stability indices from the literature successfully identified the least and the most stable dams of this group, whereas the rest remain inconclusive with some indices variably placing the dams in the stable, unstable, and uncertain categories. This shows (a) that further index calibrations and (b) better age constraints on dam formation and failure are needed, and (c) that the exact processes of dam failure are not always trivial to pinpoint for ancient (partially) breached dams. This study is a contribution towards better constraining the nature and landscape impact of dam formation following large rockslope failures.

27 CFR 24.294 - Destruction of wine.

Code of Federal Regulations, 2010 CFR

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...

Microchip electrophoresis for wine analysis.

PubMed

Gomez, Federico J V; Silva, M Fernanda

2016-12-01

The present critical review provides a summary of representative articles describing the analysis of wine by microchip electrophoresis. Special emphasis has been given to those compounds able to provide background information to achieve the differentiation of wines according to botanical origin, provenance, vintage and quality or assure wine authentication. This review focuses on capillary electrophoresis (CE) microchips dedicated to the analysis of wine covering all the contributions concerning this area. The most relevant compounds in wine analysis such as phenols, organic acids, inorganic species, aldehydes, sugars, alcohols, and neuroactive amines were considered. Moreover, a special section is dedicated to the potential of CE microchip for wine classification. Indeed, potential directions for the future are discussed.

27 CFR 24.218 - Other wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used to...

27 CFR 24.218 - Other wine.

Code of Federal Regulations, 2012 CFR

2012-04-01

... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used to...

27 CFR 24.218 - Other wine.

Code of Federal Regulations, 2013 CFR

2013-04-01

... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used to...

27 CFR 24.218 - Other wine.

Code of Federal Regulations, 2014 CFR

2014-04-01

... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used to...

27 CFR 24.292 - Exported wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Exported wine. 24.292....292 Exported wine. (a) General. Wine may be removed from a bonded wine premises without payment of tax... wine for export will be in accordance with the procedures in part 28 of this chapter. (b) Return of...

Genomic Evolution of Saccharomyces cerevisiae under Chinese Rice Wine Fermentation

PubMed Central

Li, Yudong; Zhang, Weiping; Zheng, Daoqiong; Zhou, Zhan; Yu, Wenwen; Zhang, Lei; Feng, Lifang; Liang, Xinle; Guan, Wenjun; Zhou, Jingwen; Chen, Jian; Lin, Zhenguo

2014-01-01

Rice wine fermentation represents a unique environment for the evolution of the budding yeast, Saccharomyces cerevisiae. To understand how the selection pressure shaped the yeast genome and gene regulation, we determined the genome sequence and transcriptome of a S. cerevisiae strain YHJ7 isolated from Chinese rice wine (Huangjiu), a popular traditional alcoholic beverage in China. By comparing the genome of YHJ7 to the lab strain S288c, a Japanese sake strain K7, and a Chinese industrial bioethanol strain YJSH1, we identified many genomic sequence and structural variations in YHJ7, which are mainly located in subtelomeric regions, suggesting that these regions play an important role in genomic evolution between strains. In addition, our comparative transcriptome analysis between YHJ7 and S288c revealed a set of differentially expressed genes, including those involved in glucose transport (e.g., HXT2, HXT7) and oxidoredutase activity (e.g., AAD10, ADH7). Interestingly, many of these genomic and transcriptional variations are directly or indirectly associated with the adaptation of YHJ7 strain to its specific niches. Our molecular evolution analysis suggested that Japanese sake strains (K7/UC5) were derived from Chinese rice wine strains (YHJ7) at least approximately 2,300 years ago, providing the first molecular evidence elucidating the origin of Japanese sake strains. Our results depict interesting insights regarding the evolution of yeast during rice wine fermentation, and provided a valuable resource for genetic engineering to improve industrial wine-making strains. PMID:25212861

Wine Expertise Predicts Taste Phenotype

PubMed Central

Hayes, John E; Pickering, Gary J

2011-01-01

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

Geomorphology and Geology of the Southwestern Margaritifer Sinus and Argyre Regions of Mars. Part 3: Valley Types and Distribution

NASA Technical Reports Server (NTRS)

Parker, T. J.; Pieri, D. C.

1985-01-01

Three major valley tapes were identified in the SW Margaritefer Sinus and Argyre regions. Two are restricted to specific geologic units while the third is independent of the geology. The first type (the small valley networks) are found within the channeled and subdued plains unit in the eastern half of the map, in the grooved and channeled plains unit north of Nirgal Vallis, and in scattered instances in the cratered plateau unit north of Argyre. The even smaller valleys just inside Argyre's rim and on the inner slopes of many large craters are not directly related to the processes which formed the small valleys but are a result, instead, of post-impact modification of the crater walls. The second type of valley network is represented by Nirgal Vallis and the similar, shorter continuation of it to the west. This type is found only in the smooth plains material west of Uzboi Vallis in the map area. The third type of valley network is that of the Uzbol-Holden-Ladon valles system. This system is related to catastrophic outflow from Argyre Basin and is topographically rather than geologically controlled.

Possible future lakes resulting from continued glacier shrinkage in the Aosta Valley Region (Western Alps, Italy)

NASA Astrophysics Data System (ADS)

Viani, Cristina; Machguth, Horst; Huggel, Christian; Godio, Alberto; Perotti, Luigi; Giardino, Marco

2017-04-01

Aosta Valley (NW-Alps, Italy) is the region with the largest glaciarized area of Italy (133.73 km2). Like the other alpine regions it has shown a significant glacier retreat starting from the end of the Little Ice Age (LIA, ca. 1850 AD), by losing about 60% of its glaciarized area. As a direct consequence of glacier shrinkage, within glacially-sculpted landscapes, glacier-bed overdeepenings become exposed, offering suitable conditions for glacier lakes formation. In the Aosta Valley region, about 200 glacier lakes have been recognized in different time periods within LIA maximum extent boundaries, mainly dammed by bedrock landforms. With respect to human activities, glacier lakes represent both opportunities (e.g. Miage lake for tourism) and risks (e.g. outburst flood of the Gran Croux lake above Cogne in August 2016) in such a densely populated and developed region. The objective of this contribution is to assess locations of possible future glacier lakes in the Aosta Valley by using the GlabTop2 model (Glacier Bed Topography model version 2). Understanding where future lakes will appear is of fundamental importance for the identification of potential hazards and the interpretation of conditioning factors and dynamics. We first assessed ice thickness and consequently glacier bed topography over large glaciated areas of the region, by using both glaciers outlines related to 1999 (provided by the GlaRiskAlp project) and the regional DEM of 1990 (provided by the Aosta Valley Region) as input data. We performed several runs by varying different input parameters (e,g.: pixel size and basal shear stress). Then we compared modelled results on selected test glaciers (Rutor and Grand Etrèt) with available GPR data. As a validation, we also carried out a GPR survey during summer 2016 on the central area of Indren Glacier (Monte Rosa massif) where GlabTop2 shows the presence of a possible subglacial overdeepening morphology. We found that ice thickness and consequently the

A population genomics insight into the Mediterranean origins of wine yeast domestication.

PubMed

Almeida, Pedro; Barbosa, Raquel; Zalar, Polona; Imanishi, Yumi; Shimizu, Kiminori; Turchetti, Benedetta; Legras, Jean-Luc; Serra, Marta; Dequin, Sylvie; Couloux, Arnaud; Guy, Julie; Bensasson, Douda; Gonçalves, Paula; Sampaio, José Paulo

2015-11-01

The domestication of the wine yeast Saccharomyces cerevisiae is thought to be contemporary with the development and expansion of viticulture along the Mediterranean basin. Until now, the unavailability of wild lineages prevented the identification of the closest wild relatives of wine yeasts. Here, we enlarge the collection of natural lineages and employ whole-genome data of oak-associated wild isolates to study a balanced number of anthropic and natural S. cerevisiae strains. We identified industrial variants and new geographically delimited populations, including a novel Mediterranean oak population. This population is the closest relative of the wine lineage as shown by a weak population structure and further supported by genomewide population analyses. A coalescent model considering partial isolation with asymmetrical migration, mostly from the wild group into the Wine group, and population growth, was found to be best supported by the data. Importantly, divergence time estimates between the two populations agree with historical evidence for winemaking. We show that three horizontally transmitted regions, previously described to contain genes relevant to wine fermentation, are present in the Wine group but not in the Mediterranean oak group. This represents a major discontinuity between the two populations and is likely to denote a domestication fingerprint in wine yeasts. Taken together, these results indicate that Mediterranean oaks harbour the wild genetic stock of domesticated wine yeasts. © 2015 John Wiley & Sons Ltd.

Changes in Winegrape Phenology and Relationships with Climate and Wine Quality

NASA Astrophysics Data System (ADS)

Jones, G.

2004-12-01

During the phenological cycle of winegrapes, the timing of specific events and the length between the events are critical to the production of quality fruit and wine. In addition, winegrapes are typically grown in climates that optimize the ripening characteristics for specific varieties. These narrow geographical zones place the production of wine at a greater risk from climate variability and change than other more broadly based agricultural crops. To analyze the relationships between phenology, climate, and wine quality, data from three prominent regions in France-Bordeaux, Burgundy, and Champagne-are used. Long-term phenological data for bud break, flowering, veraison, and harvest dates for Pinot Noir in Burgundy and Champagne and for Merlot and Cabernet Sauvignon are examined for trends, climatic influences, and the general effects on wine quality. The results reveal significantly earlier events (6-14 days) with shorter intervals between events (5-12 days) across all regions. In addition, warmer growing seasons have clearly influenced these changes in the phenological cycle of winegrapes in France. Furthermore, changes in phenology and growing season temperatures are related to better fruit composition and increases in vintage ratings over the last 30-40 years. However, some of the warmest growing seasons, with very early phenology and short intervals, have resulted in lower quality. The results point to potential threshold issues whereby any further warming will likely compromise the phenological characteristics, ripening profiles, and wine quality of the varieties currently being grown.

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., 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... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false High fermentation wine. 24...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL 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... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false High fermentation wine. 24...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2014 CFR

2014-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL 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... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false High fermentation wine. 24...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2012 CFR

2012-04-01

..., 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... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false High fermentation wine. 24...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2010 CFR

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...

A grapevine cytochrome P450 generates the precursor of wine lactone, a key odorant in wine.

PubMed

Ilc, Tina; Halter, David; Miesch, Laurence; Lauvoisard, Florian; Kriegshauser, Lucie; Ilg, Andrea; Baltenweck, Raymonde; Hugueney, Philippe; Werck-Reichhart, Danièle; Duchêne, Eric; Navrot, Nicolas

2017-01-01

Monoterpenes are important constituents of the aromas of food and beverages, including wine. Among monoterpenes in wines, wine lactone has the most potent odor. It was proposed to form via acid-catalyzed cyclization of (E)-8-carboxylinalool during wine maturation. It only reaches very low concentrations in wine but its extremely low odor detection threshold makes it an important aroma compound. Using LC-MS/MS, we show here that the (E)-8-carboxylinalool content in wines correlates with their wine lactone content and estimate the kinetic constant for the very slow formation of wine lactone from (E)-8-carboxylinalool. We show that (E)-8-carboxylinalool is accumulated as a glycoside in grape (Vitis vinifera) berries and that one of the cytochrome P450 enzymes most highly expressed in maturing berries, CYP76F14, efficiently oxidizes linalool to (E)-8-carboxylinalool. Our analysis of (E)-8-carboxylinalool in Riesling × Gewurztraminer grapevine progeny established that the CYP76F14 gene co-locates with a quantitative trait locus for (E)-8-carboxylinalool content in grape berries. Our data support the role of CYP76F14 as the major (E)-8-carboxylinalool synthase in grape berries and the role of (E)-8-carboxylinalool as a precursor to wine lactone in wine, providing new insights into wine and grape aroma metabolism, and new methods for food and aroma research and production. © 2016 The Authors. New Phytologist © 2016 New Phytologist Trust.

Alcohol, wine and platelet function.

PubMed

Ruf, Jean-Claude

2004-01-01

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

Comprehensive Virus Detection Using Next Generation Sequencing in Grapevine Vascular Tissues of Plants Obtained from the Wine Regions of Bohemia and Moravia (Czech Republic)

PubMed Central

2016-01-01

Comprehensive next generation sequencing virus detection was used to detect the whole spectrum of viruses and viroids in selected grapevines from the Czech Republic. The novel NGS approach was based on sequencing libraries of small RNA isolated from grapevine vascular tissues. Eight previously partially-characterized grapevines of diverse varieties were selected and subjected to analysis: Chardonnay, Laurot, Guzal Kara, and rootstock Kober 125AA from the Moravia wine-producing region; plus Müller-Thurgau and Pinot Noir from the Bohemia wine-producing region, both in the Czech Republic. Using next generation sequencing of small RNA, the presence of 8 viruses and 2 viroids were detected in a set of eight grapevines; therefore, confirming the high effectiveness of the technique in plant virology and producing results supporting previous data on multiple infected grapevines in Czech vineyards. Among the pathogens detected, the Grapevine rupestris vein feathering virus and Grapevine yellow speckle viroid 1 were recorded in the Czech Republic for the first time. PMID:27959951

Comprehensive Virus Detection Using Next Generation Sequencing in Grapevine Vascular Tissues of Plants Obtained from the Wine Regions of Bohemia and Moravia (Czech Republic).

PubMed

Eichmeier, Aleš; Komínková, Marcela; Komínek, Petr; Baránek, Miroslav

2016-01-01

Comprehensive next generation sequencing virus detection was used to detect the whole spectrum of viruses and viroids in selected grapevines from the Czech Republic. The novel NGS approach was based on sequencing libraries of small RNA isolated from grapevine vascular tissues. Eight previously partially-characterized grapevines of diverse varieties were selected and subjected to analysis: Chardonnay, Laurot, Guzal Kara, and rootstock Kober 125AA from the Moravia wine-producing region; plus Müller-Thurgau and Pinot Noir from the Bohemia wine-producing region, both in the Czech Republic. Using next generation sequencing of small RNA, the presence of 8 viruses and 2 viroids were detected in a set of eight grapevines; therefore, confirming the high effectiveness of the technique in plant virology and producing results supporting previous data on multiple infected grapevines in Czech vineyards. Among the pathogens detected, the Grapevine rupestris vein feathering virus and Grapevine yellow speckle viroid 1 were recorded in the Czech Republic for the first time.

27 CFR 24.311 - Taxpaid wine record.

Code of Federal Regulations, 2010 CFR

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.

Code of Federal Regulations, 2010 CFR

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.

PubMed

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?

PubMed

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.

Further Highlighting on the Prevention of Oxidative Damage by Polyphenol-Rich Wine Extracts.

PubMed

Salucci, Sara; Burattini, Sabrina; Giordano, Francesco Maria; Lucarini, Simone; Diamantini, Giuseppe; Falcieri, Elisabetta

2017-04-01

Wine contains various polyphenols such as flavonoids, anthocyanins, and tannins. These molecules are responsible for the quality of wines, influencing their astringency, bitterness, and color and they are considered to have antioxidant activity. Polyphenols, extracted from grapes during the processes of vinification, could protect the body cells against reactive oxygen species level increase and could be useful to rescue several pathologies where oxidative stress represents the main cause. For that, in this study, red and white wine, provided by an Italian vinery (Marche region), have been analyzed. Chromatographic and morphofunctional analyses have been carried out for polyphenol extraction and to evaluate their protective effect on human myeloid U937 cells exposed to hydrogen peroxide. Both types of wines contained a mix of phenolic compounds with antioxidant properties and their content decreased, as expected, in white wine. Ultrastructural observations evidenced that wines, in particular red wine, strongly prevent mitochondrial damage and apoptotic cell death. In conclusion, the considered extracts show a relevant polyphenol content with strong antioxidant properties and abilities to prevent apoptosis. These findings suggest, for these compounds, a potential role in all pathological conditions where the body antioxidant system is overwhelmed.

Chinese wine classification system based on micrograph using combination of shape and structure features

NASA Astrophysics Data System (ADS)

Wan, Yi

2011-06-01

Chinese wines can be classification or graded by the micrographs. Micrographs of Chinese wines show floccules, stick and granule of variant shape and size. Different wines have variant microstructure and micrographs, we study the classification of Chinese wines based on the micrographs. Shape and structure of wines' particles in microstructure is the most important feature for recognition and classification of wines. So we introduce a feature extraction method which can describe the structure and region shape of micrograph efficiently. First, the micrographs are enhanced using total variation denoising, and segmented using a modified Otsu's method based on the Rayleigh Distribution. Then features are extracted using proposed method in the paper based on area, perimeter and traditional shape feature. Eight kinds total 26 features are selected. Finally, Chinese wine classification system based on micrograph using combination of shape and structure features and BP neural network have been presented. We compare the recognition results for different choices of features (traditional shape features or proposed features). The experimental results show that the better classification rate have been achieved using the combinational features proposed in this paper.

Yeast's balancing act between ethanol and glycerol production in low-alcohol wines.

PubMed

Goold, Hugh D; Kroukamp, Heinrich; Williams, Thomas C; Paulsen, Ian T; Varela, Cristian; Pretorius, Isak S

2017-03-01

Alcohol is fundamental to the character of wine, yet too much can put a wine off-balance. A wine is regarded to be well balanced if its alcoholic strength, acidity, sweetness, fruitiness and tannin structure complement each other so that no single component dominates on the palate. Balancing a wine's positive fruit flavours with the optimal absolute and relative concentration of alcohol can be surprisingly difficult. Over the past three decades, consumers have increasingly demanded wine with richer and riper fruit flavour profiles. In response, grape and wine producers have extended harvest times to increase grape maturity and enhance the degree of fruit flavours and colour intensity. However, a higher degree of grape maturity results in increased grape sugar concentration, which in turn results in wines with elevated alcohol concentration. On average, the alcohol strength of red wines from many warm wine-producing regions globally rose by about 2% (v/v) during this period. Notwithstanding that many of these 'full-bodied, fruit-forward' wines are well balanced and sought after, there is also a significant consumer market segment that seeks lighter styles with less ethanol-derived 'hotness' on the palate. Consumer-focussed wine producers are developing and implementing several strategies in the vineyard and winery to reduce the alcohol concentration in wines produced from well-ripened grapes. In this context, Saccharomyces cerevisiae wine yeasts have proven to be a pivotal strategy to reduce ethanol formation during the fermentation of grape musts with high sugar content (> 240 g l -1 ). One of the approaches has been to develop 'low-alcohol' yeast strains which work by redirecting their carbon metabolism away from ethanol production to other metabolites, such as glycerol. This article reviews the current challenges of producing glycerol at the expense of ethanol. It also casts new light on yeast strain development programmes which, bolstered by synthetic

Hydraulic-property estimates for use with a transient ground-water flow model of the Death Valley regional ground-water flow system, Nevada and California

USGS Publications Warehouse

Belcher, Wayne R.; Elliott, Peggy E.; Geldon, Arthur L.

2001-01-01

The Death Valley regional ground-water flow system encompasses an area of about 43,500 square kilometers in southeastern California and southern Nevada, between latitudes 35? and 38?15' north and longitudes 115? and 117?45' west. The study area is underlain by Quaternary to Tertiary basin-fill sediments and mafic-lava flows; Tertiary volcanic, volcaniclastic, and sedimentary rocks; Tertiary to Jurassic granitic rocks; Triassic to Middle Proterozoic carbonate and clastic sedimentary rocks; and Early Proterozoic igneous and metamorphic rocks. The rock assemblage in the Death Valley region is extensively faulted as a result of several episodes of tectonic activity. This study is comprised of published and unpublished estimates of transmissivity, hydraulic conductivity, storage coefficient, and anisotropy ratios for hydrogeologic units within the Death Valley region study area. Hydrogeologic units previously proposed for the Death Valley regional transient ground-water flow model were recognized for the purpose of studying the distribution of hydraulic properties. Analyses of regression and covariance were used to assess if a relation existed between hydraulic conductivity and depth for most hydrogeologic units. Those analyses showed a weak, quantitatively indeterminate, relation between hydraulic conductivity and depth.

Tears of Wine

NASA Astrophysics Data System (ADS)

Rathore, Prerana; Sharma, Vivek

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

Sensing Free Sulfur Dioxide in Wine

PubMed Central

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

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

PubMed

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.

Evaluation of the Impact of Storage Conditions on the Biogenic Amines Profile in Opened Wine Bottles.

PubMed

Płotka-Wasylka, Justyna; Simeonov, Vasil; Namieśnik, Jacek

2018-05-09

A survey of biogenic amine (BA) profiles in opened wine bottles has been established to monitor the level of biogenic amines (BAs) in opened bottles against time and other conditions. Bottles of red and white wine were submitted to different temperatures, stopper type (screw cap, cork), and use of vacuum devices. A total of six wines made from a variety of grapes were obtained from vineyards from regions across Poland. Dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (DLLME-GC-MS) procedure for BAs determination was validated and applied for wine sample analysis. The total content of BAs from the set of immediately opened wine samples ranged from 442 to 929 µg/L for white wines, and 669 to 2244 µg/L for red wines. The most abundant BAs in the analysed wines were histamine and putrescine. Considering the commercial availability of the analysed wines, there was no relationship between the presence of BAs in a given wine and their availability on the market. However, it was observed and confirmed by chemometric analysis that the different storage conditions employed in this experiment affect not only the BAs profile, but also the pH.

Progress in authentication of food and wine

USDA-ARS?s Scientific Manuscript database

Authentication of foods, wines and beverages for varietal, country- (or region-) of-origin, and processing conditions is becoming of increasing concern to consumers and regulators both in the U.S. and internationally. As markets become more globalized and foods and beverages are sourced from many lo...

Estimated Ground-Water Withdrawals from the Death Valley Regional Flow System, Nevada and California, 1913-98

USGS Publications Warehouse

Moreo, Michael T.; Halford, Keith J.; La Camera, Richard J.; Laczniak, Randell J.

2003-01-01

Ground-water withdrawals from 1913 through 1998 from the Death Valley regional flow system have been compiled to support a regional, three-dimensional, transient ground-water flow model. Withdrawal locations and depths of production intervals were estimated and associated errors were reported for 9,300 wells. Withdrawals were grouped into three categories: mining, public-supply, and commercial water use; domestic water use; and irrigation water use. In this report, groupings were based on the method used to estimate pumpage. Cumulative ground-water withdrawals from 1913 through 1998 totaled 3 million acre-feet, most of which was used to irrigate alfalfa. Annual withdrawal for irrigation ranged from 80 to almost 100 percent of the total pumpage. About 75,000 acre-feet was withdrawn for irrigation in 1998. Annual irrigation withdrawals generally were estimated as the product of irrigated acreage and application rate. About 320 fields totaling 11,000 acres were identified in six hydrographic areas. Annual application rates for high water-use crops ranged from 5 feet in Penoyer Valley to 9 feet in Pahrump Valley. The uncertainty in the estimates of ground-water withdrawals was attributed primarily to the uncertainty of application rate estimates. Annual ground-water withdrawal was estimated at about 90,000 acre-feet in 1998 with an assigned uncertainty bounded by 60,000 to 130,000 acre-feet.

Multi-element analysis of wines by ICP-MS and ICP-OES and their classification according to geographical origin in Slovenia.

PubMed

Selih, Vid S; Sala, Martin; Drgan, Viktor

2014-06-15

Inductively coupled plasma mass spectrometry and optical emission were used to determine the multi-element composition of 272 bottled Slovenian wines. To achieve geographical classification of the wines by their elemental composition, principal component analysis (PCA) and counter-propagation artificial neural networks (CPANN) have been used. From 49 elements measured, 19 were used to build the final classification models. CPANN was used for the final predictions because of its superior results. The best model gave 82% correct predictions for external set of the white wine samples. Taking into account the small size of whole Slovenian wine growing regions, we consider the classification results were very good. For the red wines, which were mostly represented from one region, even-sub region classification was possible with great precision. From the level maps of the CPANN model, some of the most important elements for classification were identified. Copyright © 2013 Elsevier Ltd. All rights reserved.

Genomic evolution of Saccharomyces cerevisiae under Chinese rice wine fermentation.

PubMed

Li, Yudong; Zhang, Weiping; Zheng, Daoqiong; Zhou, Zhan; Yu, Wenwen; Zhang, Lei; Feng, Lifang; Liang, Xinle; Guan, Wenjun; Zhou, Jingwen; Chen, Jian; Lin, Zhenguo

2014-09-10

Rice wine fermentation represents a unique environment for the evolution of the budding yeast, Saccharomyces cerevisiae. To understand how the selection pressure shaped the yeast genome and gene regulation, we determined the genome sequence and transcriptome of a S. cerevisiae strain YHJ7 isolated from Chinese rice wine (Huangjiu), a popular traditional alcoholic beverage in China. By comparing the genome of YHJ7 to the lab strain S288c, a Japanese sake strain K7, and a Chinese industrial bioethanol strain YJSH1, we identified many genomic sequence and structural variations in YHJ7, which are mainly located in subtelomeric regions, suggesting that these regions play an important role in genomic evolution between strains. In addition, our comparative transcriptome analysis between YHJ7 and S288c revealed a set of differentially expressed genes, including those involved in glucose transport (e.g., HXT2, HXT7) and oxidoredutase activity (e.g., AAD10, ADH7). Interestingly, many of these genomic and transcriptional variations are directly or indirectly associated with the adaptation of YHJ7 strain to its specific niches. Our molecular evolution analysis suggested that Japanese sake strains (K7/UC5) were derived from Chinese rice wine strains (YHJ7) at least approximately 2,300 years ago, providing the first molecular evidence elucidating the origin of Japanese sake strains. Our results depict interesting insights regarding the evolution of yeast during rice wine fermentation, and provided a valuable resource for genetic engineering to improve industrial wine-making strains. © The Author(s) 2014. Published by Oxford University Press on behalf of the Society for Molecular Biology and Evolution.

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

PubMed Central

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

2017-01-01

In this paper, we report measurements of wine viscosity, correlated to polarized laser speckle results. Experiments were performed on white wine samples produced with a single grape variety. Effects of the wine making cellar, the grape variety, and the vintage on wine Brix degree, alcohol content, viscosity, and speckle parameters are considered. We show that speckle parameters, namely, spatial contrast and speckle decorrelation time, as well as the inertia moment extracted from the temporal history speckle pattern, are mainly affected by the alcohol and sugar content and hence the wine viscosity. Principal component analysis revealed a high correlation between laser speckle results on the one hand and viscosity and Brix degree values on the other. As speckle analysis proved to be an efficient method of measuring the variation of the viscosity of white mono-variety wine, one can therefore consider it as an alternative method to wine sensory analysis. PMID:29027936

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

PubMed

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

2017-10-13

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

A moderate dose of red wine, but not de-alcoholized red wine increases coronary flow reserve.

PubMed

Kiviniemi, Tuomas O; Saraste, Antti; Toikka, Jyri O; Saraste, Markku; Raitakari, Olli T; Pärkkä, Jussi P; Lehtimäki, Terho; Hartiala, Jaakko J; Viikari, Jorma; Koskenvuo, Juha W

2007-12-01

Red wine consumption is associated with reduced cardiovascular disease mortality. Its cardioprotective properties may be partly related to its ability to improve endothelial function. The purpose of this randomized controlled cross-over study was to determine whether moderate doses of red wine and de-alcoholized red wine improve coronary flow velocity reserve (CFR). Using transthoracic Doppler echocardiography, 176 CFR measurements were made in 22 healthy men before and after ingestion of a moderate (4.0+/-0.4 dl) and an escalating high dose (total amount 8.1+/-0.9 dl) of alcohol-containing red wine and de-alcoholized red wine, which contained similar amounts of phenolic substances. The difference in plasma antioxidant capacity was determined by colorimetric assay kit. Red wine increased CFR from 3.8+/-1.4 to 4.5+/-1.4 (p<0.01) and 4.0+/-1.2 (p=NS) after moderate and high doses, respectively; whereas de-alcoholized red wine had no significant effects on CFR (4.0+/-0.7, 4.3+/-1.3 and 4.5+/-1.4, respectively). Plasma antioxidant capacity increased significantly after high dose of red wine (27.5+/-14.7%, p<0.001), but not after de-alcoholized red wine (0.5+/-10.5%, p=NS) despite similar amounts of phenolic substances. Differences between CFR and plasma antioxidant capacities before and after drinking had no significant association. A moderate dose of red wine, but not de-alcoholized red wine increases CFR. The increase of CFR is probably mediated by other than direct antioxidant properties of polyphenols, because the simultaneous increase of CFR and plasma antioxidant capacity were not associated.

Qualitative data analysis for an exploratory sensory study of Grechetto wine.

PubMed

Esti, Marco; González Airola, Ricardo L; Moneta, Elisabetta; Paperaio, Marina; Sinesio, Fiorella

2010-02-15

Grechetto is a traditional white-grape vine, widespread in Umbria and Lazio regions in central Italy. Despite the wine commercial diffusion, little literature on its sensory characteristics is available. The present study is an exploratory research conducted with the aim of identifying the sensory markers of Grechetto wine and of evaluating the effect of clone, geographical area, vintage and producer on sensory attributes. A qualitative sensory study was conducted on 16 wines, differing for vintage, Typical Geographic Indication, and clone, collected from 7 wineries, using a trained panel in isolation who referred to a glossary of 133 white wine descriptors. Sixty-five attributes identified by a minimum of 50% of the respondents were submitted to a correspondence analysis to link wine samples to the sensory attributes. Seventeen terms identified as common to all samples are considered as characteristics of Grechetto wine, 10 of which olfactory: fruity, apple, acacia flower, pineapple, banana, floral, herbaceous, honey, apricot and peach. In order to interpret the relationship between design variables and sensory attributes data on 2005 and 2006 wines, the 28 most discriminating descriptors were projected in a principal component analysis. The first principal component was best described by olfactory terms and the second by gustative attributes. Good reproducibility of results was obtained for the two vintages. For one winery, vintage effect (2002-2006) was described in a new principal component analysis model applied on 39 most discriminating descriptors, which globally explained about 84% of the variance. In the young wines the notes of sulphur, yeast, dried fruit, butter, combined with herbaceous fresh and tropical fruity notes (melon, grapefruit) were dominant. During wine aging, sweeter notes, like honey, caramel, jam, become more dominant as well as some mineral notes, such as tuff and flint. Copyright 2009 Elsevier B.V. All rights reserved.

Fretted Terrain Valleys

NASA Technical Reports Server (NTRS)

2004-01-01

30 October 2004 This Mars Global Surveyor (MGS) Mars Orbiter Camera (MOC) image shows shallow tributary valleys in the Ismenius Lacus fretted terrain region of northern Arabia Terra. These valleys exhibit a variety of typical fretted terrain valley wall and floor textures, including a lineated, pitted material somewhat reminiscent of the surface of a brain. Origins for these features are still being debated within the Mars science community; there are no clear analogs to these landforms on Earth. This image is located near 39.9oN, 332.1oW. The picture covers an area about 3 km (1.9 mi) wide. Sunlight illuminates the scene from the lower left.

27 CFR 24.302 - Effervescent wine record.

Code of Federal Regulations, 2010 CFR

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...

Cardioprotective abilities of white wine.

PubMed

Cui, Jianhua; Tosaki, Arpad; Cordis, Gerald A; Bertelli, Alberto A E; Bertelli, Aldo; Maulik, Nilanjana; Das, Dipak K

2002-05-01

To study if white wines, like red wine, can also protect the heart from ischemia reperfusion injury, ethanol-free extracts of three different white wines (WW1, WW2 and WW3) (100 mg/100 g body weight) were given orally to Sprague Dawley rats (200 g body weight) for three weeks. Control rats were given water only for the same period of time. After three weeks, rats were anesthetized and sacrificed, and the hearts excised for the preparation of isolated working rat heart. All hearts were subjected to 30 min global ischemia followed by two hours of reperfusion. The results demonstrated that among the three different white wines, only WW2 showed cardioprotection as evidenced by improved post-ischemic ventricular recovery compared to control. The amount of malonaldehyde production in white wine-fed rat hearts were lower compared to that found in control hearts indicating reduced formation of the reactive oxygen species. In vitro studies using chemiluminescence technique revealed that these white wines scavenged both superoxide anions and hydroxyl radicals. The results of our study demonstrated that only WW2 white wine provided cardioprotection as evidenced by the improved the post-ischemic contractile recovery and reduced myocardial infarct size. The cardioprotective effect of this white wine may be attributed, at least in part, from its ability to function as an in vivo antioxidant.

The health benefits of wine.

PubMed

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.

PubMed

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.

An update of the Death Valley regional groundwater flow system transient model, Nevada and California

USGS Publications Warehouse

Belcher, Wayne R.; Sweetkind, Donald S.; Faunt, Claudia C.; Pavelko, Michael T.; Hill, Mary C.

2017-01-19

Since the original publication of the Death Valley regional groundwater flow system (DVRFS) numerical model in 2004, more information on the regional groundwater flow system in the form of new data and interpretations has been compiled. Cooperators such as the Bureau of Land Management, National Park Service, U.S. Fish and Wildlife Service, the Department of Energy, and Nye County, Nevada, recognized a need to update the existing regional numerical model to maintain its viability as a groundwater management tool for regional stakeholders. The existing DVRFS numerical flow model was converted to MODFLOW-2005, updated with the latest available data, and recalibrated. Five main data sets were revised: (1) recharge from precipitation varying in time and space, (2) pumping data, (3) water-level observations, (4) an updated regional potentiometric map, and (5) a revision to the digital hydrogeologic framework model.The resulting DVRFS version 2.0 (v. 2.0) numerical flow model simulates groundwater flow conditions for the Death Valley region from 1913 to 2003 to correspond to the time frame for the most recently published (2008) water-use data. The DVRFS v 2.0 model was calibrated by using the Tikhonov regularization functionality in the parameter estimation and predictive uncertainty software PEST. In order to assess the accuracy of the numerical flow model in simulating regional flow, the fit of simulated to target values (consisting of hydraulic heads and flows, including evapotranspiration and spring discharge, flow across the model boundary, and interbasin flow; the regional water budget; values of parameter estimates; and sensitivities) was evaluated. This evaluation showed that DVRFS v. 2.0 simulates conditions similar to DVRFS v. 1.0. Comparisons of the target values with simulated values also indicate that they match reasonably well and in some cases (boundary flows and discharge) significantly better than in DVRFS v. 1.0.

27 CFR 24.307 - Nonbeverage wine record.

Code of Federal Regulations, 2010 CFR

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...

27 CFR 4.71 - Standard wine containers.

Code of Federal Regulations, 2010 CFR

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...

Wine, women, suspiciousness and advertising.

PubMed

Kohn, P M; Smart, R G

1987-03-01

Women college students (N = 66) viewed videotapes of a soap opera episode and a rock music program, ostensibly to evaluate the appeal of such material to college women. Different versions of the videotape included zero, three or nine wine commercials. Refreshments, including white wine, were available to the subjects. Suspiciousness about the experiment was evaluated through an open-ended questionnaire, responses to which were independently content-analyzed by two scorers. Major findings were as follows: Women exposed to nine wine commercials consumed more wine than those exposed to three. Twelve women were judged suspicious about the experiment, but none showed continued specific awareness of the study's true purpose. The differential consumption patterns of women in the three-wine-commercial and nine-wine-commercial conditions were exaggerated among suspicious women. These findings, in light of previous observations, suggest opposite reactions to soft-sell versus hard-sell persuasive appeals by men and women, notably ones predisposed to be suspicious about the purpose of experiments.

Deficit irrigation strategies and wine grape cold hardiness

USDA-ARS?s Scientific Manuscript database

Winter survival of winegrapes grown at northern latitudes depends upon the ability of dormant tissue to withstand low temperature exposure and acclimate to winter temperature fluctuations. Deficit irrigation is used extensively in arid wine grape production regions to manage growth for improved grap...

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

NASA Astrophysics Data System (ADS)

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

2011-09-01

). Changes in the AOC regulations would, for example, be imperative if different grape varieties were to be cultivated in response to climate change. Thus far, however, there has been little coordinated action to plan ahead. The third Climate Change and Wine conference organised by the wine industry (April 2011 in Marbella, Spain; www.climatechangeandwine.com), exemplifies this situation since it focused on observed impacts and sustainable production (mitigation), rather than on adaptation to cope with projected change. Awareness and understanding of potential change is crucial in raising adaptive capacity (Metzger et al 2008). Diffenbaugh et al (2011) have recently developed a novel method for communicating potential climate change impacts for the wine industry using climate adaptation wedges. These diagrams summarise projected climate change impacts over time and distinguish the net gain or loss in wine production under a range of adaptation strategies. The climate adaptation wedges form a strong synthesis, illustrating how some losses can be negated with continued autonomous adaptation, but that even with effective planned adaptation the quality of premium wine-grapes is likely to alter. Although the study focused on the western US, the adaptation wedges can be compiled fairly easily for other wine regions, or even individual producers. As such, they can form an important communication tool, but can also help guide longer term strategic planning. Adaptation wedges require careful interpretation and it is probably this interpretation process that will provide the most valuable insights. The climate change impacts in the diagrams are based on observed relationships between climate and wine production, which is assumed to stay unchanged in the future. However, rapid climate change will be a great stimulus for a complex and unprecedented transformation of the industry. Similarly, the potential contributions of the alternative adaptation strategies to cope with climate change

Port-wine stain

MedlinePlus

... Laser therapy is most successful in removing port-wine stains. It is the only method that can destroy the tiny blood vessels in the skin without causing much damage to the skin. The exact type ... on the person's age, skin type, and particular port-wine stain.

Estimation of dietary intake and target hazard quotients for metals by consumption of wines from the Canary Islands.

PubMed

Gutiérrez, Angel J; Rubio, Carmen; Moreno, Isabel M; González, A Gustavo; Gonzalez-Weller, Dailos; Bencharki, Naouel; Hardisson, Arturo; Revert, Consuelo

2017-10-01

This paper describes the impact of mineral content on wines and assesses the potential health risk from consuming these wines from Canary Islands. The metal content (B, Ca, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, Pb, Zn) of red wines belonging to different regions in the Canary Islands was determined by ICP-OES. The studied wine regions were Valle de la Orotava, Tacoronte-Acentejo, Ycoden-Daute-Isora, Abona and Valle de Güimar in Tenerife Island and only one in La Gomera and La Palma Islands. According to the content found, elements could be classified in two categories: the main group including Ca, K, Mg, Na, and the ''minor'' set consisting of B, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Pb and Zn. Once calculated the metal intake through red wines consumption, we can conclude that Canarian drinkers are not exposed to unsafe levels of the metals studied, actually, the safety intake limits (daily) ranges between 0.9% in Zn and 2% in Cu, for normal drinkers. And also it has been demonstrated the good quality of Canarian red wines and there is no reason for health concern through the THQ calculation being the highest values determined in La Gomera wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds.

PubMed

Kontoudakis, Nikolaos; Smith, Mark; Guo, Anque; Smith, Paul A; Scollary, Geoffrey R; Wilkes, Eric N; Clark, Andrew C

2017-08-01

A variety of techniques have been developed with the ability to measure different forms of metals in wine with the ultimate aim of providing a more accurate indicator of metal induced spoilage of wine. This study was conducted in order to identify which wine components influence the measurement of Cu and Fe in their fractionated and/or electrochemically active forms. The measurement techniques involved detection of labile Cu by stripping potentiometry and fractionation of Cu and Fe by sequential solid phase extraction, with detection by inductively coupled plasma-optical emission spectroscopy. The wine components assessed included those extracted from wine (red wine tannin, white wine protein, white wine polysaccharide, red wine polyphenol, white wine polyphenol), and commercially available monomeric compounds, including phenolic compounds and sulfur-containing compounds. For Cu, only hydrogen sulfide, which is known to induce the formation of Cu(I) sulfide, showed any appreciable influence on the fractionation and electrochemical detection of Cu. This form of Cu was also identified as the major component of red and white wines. For Fe, the fractionation was different for red versus white wine, and influenced significantly by extracted red wine polyphenol, (-)-epicatechin, gallic acid and tartaric acid. The wine components showed more influence on Fe at pH4.00 compared to pH3.25. These results enable a targeted use of these techniques in the assessment of metal-induced spoilage of wine. Copyright © 2016 Elsevier Ltd. All rights reserved.

A Laboratory Classroom Where ?Wining? Is Encouraged

ERIC Educational Resources Information Center

Gibbs, Hope

2004-01-01

A wine analysis for most is: take a sip, and either like it or don't. Not so for the students taking wine analysis courses at California Polytechnic State University in San Luis Obispo, California. In the college's new Wine Analysis Laboratory, students learn how to run chemical analyses of wines and compare chemical profiles of wines. Professor…

The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiae.

PubMed

García-Ríos, Estéfani; Morard, Miguel; Parts, Leopold; Liti, Gianni; Guillamón, José M

2017-02-14

Low-temperature growth and fermentation of wine yeast can enhance wine aroma and make them highly desirable traits for the industry. Elucidating response to cold in Saccharomyces cerevisiae is, therefore, of paramount importance to select or genetically improve new wine strains. As most enological traits of industrial importance in yeasts, adaptation to low temperature is a polygenic trait regulated by many interacting loci. In order to unravel the genetic determinants of low-temperature fermentation, we mapped quantitative trait loci (QTLs) by bulk segregant analyses in the F13 offspring of two Saccharomyces cerevisiae industrial strains with divergent performance at low temperature. We detected four genomic regions involved in the adaptation at low temperature, three of them located in the subtelomeric regions (chromosomes XIII, XV and XVI) and one in the chromosome XIV. The QTL analysis revealed that subtelomeric regions play a key role in defining individual variation, which emphasizes the importance of these regions' adaptive nature. The reciprocal hemizygosity analysis (RHA), run to validate the genes involved in low-temperature fermentation, showed that genetic variation in mitochondrial proteins, maintenance of correct asymmetry and distribution of phospholipid in the plasma membrane are key determinants of low-temperature adaptation.

Chinese yellow wine and red wine inhibit matrix metalloproteinase-2 and improve atherosclerotic plaque in LDL receptor knockout mice.

PubMed

Guo, Hangyuan; Liu, Longbin; Shi, Yafei; Sun, Aijing; Xu, Fukang; Chi, Jufang; Huang, Dilai

2010-06-01

Our previous study found that Chinese yellow wine could inhibit the production of homocysteine (HCY) induced extracellular matrix metalloproteinase-2 (MMP-2) in the cultured rat vascular smooth muscle cells. Little is known about the relationship between Chinese yellow wine and atherosclerosis or MMP-2 in vivo. Thirty-two LDL Receptor knockout mice on a high-fat and L-methionine diet developed plasma hyperhomocysteinemia and atherosclerosis. They were randomly divided into yellow wine group (n = 8), red wine group (n = 8), ethanol group (n = 8), and control group (n = 8), they were sacrificed after 14 weeks. There were no significant differences with plasma total cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C), alanine aminotransferase (ALT), and aspartate aminotransferase (AST) levels in the four groups. Plasma HCY was significantly decreased in the yellow wine group compared to the other three groups (P < 0.01). Yellow wine and red wine groups significantly reduced the atherosclerosis lesion area compared to ethanol and control groups (P < 0.001). However, there was no significant discrepancy between the yellow wine group and red wine group. Compared to the control group and ethanol group, the production of MMP-2 reduced 26.8% and 23.6% in the aortic sinus and the activation of MMP-2 reduced 32.6% and 27.3% in the aortic arch in the yellow wine group; the production of MMP-2 reduced 25.7% and 22.4% in the aortic sinus and the activation of MMP-2 reduced 30.2% and 26.6% in the aortic arch in the red wine group. These results suggest that Chinese yellow wine and red wine can inhibit MMP-2 and improve atherosclerosis, and maybe both Chinese yellow wine and red wine have beneficial effects on cardiovascular disease by inhibiting MMP-2.

The mouthfeel of white wine.

PubMed

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.

Code of Federal Regulations, 2010 CFR

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...

Earthquake processes in the Rainbow Mountain-Fairview Peak-Dixie Valley, Nevada, region 1954-1959

NASA Astrophysics Data System (ADS)

Doser, Diane I.

1986-11-01

The 1954 Rainbow Mountain-Fairview Peak-Dixie Valley, Nevada, sequence produced the most extensive pattern of surface faults in the intermountain region in historic time. Five earthquakes of M>6.0 occurred during the first 6 months of the sequence, including the December 16, 1954, Fairview Peak (M = 7.1) and Dixie Valley (M = 6.8) earthquakes. Three 5.5≤M≤6.5 earthquakes occurred in the region in 1959, but none exhibited surface faulting. The results of the modeling suggest that the M>6.5 earthquakes of this sequence are complex events best fit by multiple source-time functions. Although the observed surface displacements for the July and August 1954 events showed only dip-slip motion, the fault plane solutions and waveform modeling suggest the earthquakes had significant components of right-lateral strike-slip motion (rakes of -135° to -145°). All of the earthquakes occurred along high-angle faults with dips of 40° to 70°. Seismic moments for individual subevents of the sequence range from 8.0 × 1017 to 2.5 × 1019 N m. Stress drops for the subevents, including the Fairview Peak subevents, were between 0.7 and 6.0 MPa.

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

PubMed

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.

PubMed

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.

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL 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...

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., 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...

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2012 CFR

2012-04-01

..., 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...

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2014 CFR

2014-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL 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...

High Incidence and Levels of Ochratoxin A in Wines Sourced from the United States.

PubMed

De Jesus, Christopher Lawrence; Bartley, Amanda; Welch, Aaron Z; Berry, John P

2017-12-21

Ochratoxin A (OTA) is one of the most prevalent mycotoxin contaminants of food crops. Among the agricultural products consequently contaminated by OTA is wine. In the present study, a sample of wines sourced from the United States was assessed for OTA. Wines were primarily analyzed by high-performance liquid chromatography with fluorescence detection (HPLC-FD) coupled to a liquid-liquid extraction (LLE) technique which was developed and validated as a simplified sample preparation approach. More than 85% of the wines evaluated were found to contain OTA, at levels above the limit-of-detection (LOD = 0.1 µg L -1 ), and 76% were above the limit-of-quantitation (LOQ = 0.3 µg L -1 ) for the LLE/HPLC-FD method. More than two-thirds of the wines above the LOQ were found to exceed 1 µg L -1 . Complementary analysis by HPLC coupled to tandem mass spectrometry (HPLC-MS/MS) confirmed OTA in 74% of the OTA-positive wines (i.e., >LOQ by HPLC-FD). Overall, both the occurrence and measured levels of OTA were generally high, specifically relative to previous assessments of OTA in wine, and two of the wines were above the only current (European Union) regulatory limit of two parts-per-billion (ppb, ~2 µg L -1 ). Possible trends with respect to geographical region and/or growing climate are noted. As the first assessment of U.S. wines in more than a decade, the overall high occurrence and levels of OTA in wine, and possible geographic and climatic trends, point to a need for regular surveillance of wines, as well as investigation of the relevant contributors to OTA occurrence toward mitigating contamination and exposure risks.

Transport of regional pollutants through a remote trans-Himalayan valley in Nepal

NASA Astrophysics Data System (ADS)

Dhungel, Shradda; Kathayat, Bhogendra; Mahata, Khadak; Panday, Arnico

2018-01-01

Anthropogenic emissions from the combustion of fossil fuels and biomass in Asia have increased in recent years. High concentrations of reactive trace gases and light-absorbing and light-scattering particles from these sources form persistent haze layers, also known as atmospheric brown clouds, over the Indo-Gangetic plains (IGP) from December through early June. Models and satellite imagery suggest that strong wind systems within deep Himalayan valleys are major pathways by which pollutants from the IGP are transported to the higher Himalaya. However, observational evidence of the transport of polluted air masses through Himalayan valleys has been lacking to date. To evaluate this pathway, we measured black carbon (BC), ozone (O3), and associated meteorological conditions within the Kali Gandaki Valley (KGV), Nepal, from January 2013 to July 2015. BC and O3 varied over both diurnal and seasonal cycles. Relative to nighttime, mean BC and O3 concentrations within the valley were higher during daytime when the up-valley flow (average velocity of 17 m s-1) dominated. BC and O3 concentrations also varied seasonally with minima during the monsoon season (July to September). Concentrations of both species subsequently increased post-monsoon and peaked during March to May. Average concentrations for O3 during the seasonally representative months of April, August, and November were 41.7, 24.5, and 29.4 ppbv, respectively, while the corresponding BC concentrations were 1.17, 0.24, and 1.01 µg m-3, respectively. Up-valley fluxes of BC were significantly greater than down-valley fluxes during all seasons. In addition, frequent episodes of BC concentrations 2-3 times higher than average persisted from several days to a week during non-monsoon months. Our observations of increases in BC concentration and fluxes in the valley, particularly during pre-monsoon, provide evidence that trans-Himalayan valleys are important conduits for transport of pollutants from the IGP to the

Selenium speciation profiles in biofortified sangiovese wine.

PubMed

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

2017-09-01

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

The Long Valley Caldera GIS database

USGS Publications Warehouse

Battaglia, Maurizio; Williams, M.J.; Venezky, D.Y.; Hill, D.P.; Langbein, J.O.; Farrar, C.D.; Howle, J.F.; Sneed, M.; Segall, P.

2003-01-01

This database provides an overview of the studies being conducted by the Long Valley Observatory in eastern California from 1975 to 2001. The database includes geologic, monitoring, and topographic datasets related to Long Valley caldera. The CD-ROM contains a scan of the original geologic map of the Long Valley region by R. Bailey. Real-time data of the current activity of the caldera (including earthquakes, ground deformation and the release of volcanic gas), information about volcanic hazards and the USGS response plan are available online at the Long Valley observatory web page (http://lvo.wr.usgs.gov). If you have any comments or questions about this database, please contact the Scientist in Charge of the Long Valley observatory.

Extensive Copy Number Variation in Fermentation-Related Genes Among Saccharomyces cerevisiae Wine Strains.

PubMed

Steenwyk, Jacob; Rokas, Antonis

2017-05-05

Due to the importance of Saccharomyces cerevisiae in wine-making, the genomic variation of wine yeast strains has been extensively studied. One of the major insights stemming from these studies is that wine yeast strains harbor low levels of genetic diversity in the form of single nucleotide polymorphisms (SNPs). Genomic structural variants, such as copy number (CN) variants, are another major type of variation segregating in natural populations. To test whether genetic diversity in CN variation is also low across wine yeast strains, we examined genome-wide levels of CN variation in 132 whole-genome sequences of S. cerevisiae wine strains. We found an average of 97.8 CN variable regions (CNVRs) affecting ∼4% of the genome per strain. Using two different measures of CN diversity, we found that gene families involved in fermentation-related processes such as copper resistance ( CUP ), flocculation ( FLO ), and glucose metabolism ( HXT ), as well as the SNO gene family whose members are expressed before or during the diauxic shift, showed substantial CN diversity across the 132 strains examined. Importantly, these same gene families have been shown, through comparative transcriptomic and functional assays, to be associated with adaptation to the wine fermentation environment. Our results suggest that CN variation is a substantial contributor to the genomic diversity of wine yeast strains, and identify several candidate loci whose levels of CN variation may affect the adaptation and performance of wine yeast strains during fermentation. Copyright © 2017 Steenwyk and Rokas.

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

PubMed

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.

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

PubMed

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.

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

PubMed

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.

New geologic mapping of the northwestern Willamette Valley, Oregon, and its American Viticultural Areas (AVAs)—A foundation for understanding their terroir

USGS Publications Warehouse

Wells, Ray E.; Haugerud, Ralph A.; Niem, Alan; Niem, Wendy; Ma, Lina; Madin, Ian; Evarts, Russell C.

2018-04-10

A geologic map of the greater Portland, Oregon, metropolitan area is planned that will document the region’s complex geology (currently in review: “Geologic map of the greater Portland metropolitan area and surrounding region, Oregon and Washington,” by Wells, R.E., Haugerud, R.A., Niem, A., Niem, W., Ma, L., Evarts, R., Madin, I., and others). The map, which is planned to be published as a U.S. Geological Survey Scientific Investigations Map, will consist of 51 7.5′ quadrangles covering more than 2,500 square miles, and it will represent more than 100 person-years of geologic mapping and studies. The region was mapped at the relatively detailed scale of 1:24,000 to improve understanding of its geology and its earthquake hazards. More than 100 geologic map units will record the 50-million-year history of volcanism, sedimentation, folding, and faulting above the Cascadia Subduction Zone. The geology contributes to the varied terroir of four American Viticultural Areas (AVAs) in the northwestern Willamette Valley: the Yamhill-Carlton, Dundee Hills, Chehalem Mountains, and Ribbon Ridge AVAs. Terroir is defined as the environmental conditions, especially climate and soils, that influence the quality and character of a region’s crops—in this case, grapes for wine.On this new poster (“New geologic mapping of the northwestern Willamette Valley, Oregon, and its American Viticultural Areas (AVAs)—A foundation for understanding their terroir”), we present the geologic map at a reduced scale (about 1:175,000) to show the general distribution of geologic map units, and we highlight, discuss, and illustrate six major geologic events that helped shape the region and form its terrior. We also discuss the geologic elements that contribute to the character of each of the four AVAs in the northwestern Willamette Valley.

Fun with Singing Wine Glasses

ERIC Educational Resources Information Center

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…

New York State Department of Transportation, Lower Hudson Valley, Region 8 : intelligent transportation systems early deployment planning study

DOT National Transportation Integrated Search

1998-11-01

The purpose of this study is to provide the framework for future implementation of Intelligent Transportation Systems (ITS) in the Lower Hudson Valley area. The focus of the planning study is the regional freeway system, major arterial routes and the...

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region.

PubMed

Liu, Shuang Ping; Mao, Jian; Liu, Yun Ya; Meng, Xiang Yong; Ji, Zhong Wei; Zhou, Zhi Lei; Ai-lati, Aisikaer

2015-12-01

Shaoxing rice wine is one of the most typical representatives of Chinese rice wine. It is brewed under non-sterile condition with various microorganism growing at the same time and forms a special flavor. The aims of this study was to monitor the bacterial succession by MiSeq pyrosequencing and the volatile compound dynamics by HS-SPME/GC–MS during brewing process. Moreover, the volatile compounds and bacterial community were analyzed by partial least squares regression to evaluate the effect of bacteria on volatile compounds formation. The results showed that there were ten dominating genera during Shaoxing rice wine fermentation process. Ten genera, Bacillus, Leuconostoc, Lactococcus, Weissella, Thermoactinomyces, Pseudomonas, Saccharopolyspora, Staphylococcus, Enterobacter and Lactobacillus, were identified as the main bacteria. The Bacillus and Lactobacillus dominated the Chinese rice wine ecosystems. In addition, a total of 64 volatile compounds were identified, mainly esters, alcohols, carbonyl compound and phenols. Pseudomonas were involved in synthesis of a wide variety of volatile compounds. Thermoactinomyces, Bacillus and Lactococcus also played critical roles in the formation of volatile compounds.

Geologic map of the upper Arkansas River valley region, north-central Colorado

USGS Publications Warehouse

Kellogg, Karl S.; Shroba, Ralph R.; Ruleman, Chester A.; Bohannon, Robert G.; McIntosh, William C.; Premo, Wayne R.; Cosca, Michael A.; Moscati, Richard J.; Brandt, Theodore R.

2017-11-17

This 1:50,000-scale U.S. Geological Survey geologic map represents a compilation of the most recent geologic studies of the upper Arkansas River valley between Leadville and Salida, Colorado. The valley is structurally controlled by an extensional fault system that forms part of the prominent northern Rio Grande rift, an intra-continental region of crustal extension. This report also incorporates new detailed geologic mapping of previously poorly understood areas within the map area and reinterprets previously studied areas. The mapped region extends into the Proterozoic metamorphic and intrusive rocks in the Sawatch Range west of the valley and the Mosquito Range to the east. Paleozoic rocks are preserved along the crest of the Mosquito Range, but most of them have been eroded from the Sawatch Range. Numerous new isotopic ages better constrain the timing of both Proterozoic intrusive events, Late Cretaceous to early Tertiary intrusive events, and Eocene and Miocene volcanic episodes, including widespread ignimbrite eruptions. The uranium-lead ages document extensive about 1,440-million years (Ma) granitic plutonism mostly north of Buena Vista that produced batholiths that intruded an older suite of about 1,760-Ma metamorphic rocks and about 1,700-Ma plutonic rocks. As a result of extension during the Neogene and possibly latest Paleogene, the graben underlying the valley is filled with thick basin-fill deposits (Dry Union Formation and older sediments), which occupy two sub-basins separated by a bedrock high near the town of Granite. The Dry Union Formation has undergone deep erosion since the late Miocene or early Pliocene. During the Pleistocene, ongoing steam incision by the Arkansas River and its major tributaries has been interrupted by periodic aggradation. From Leadville south to Salida as many as seven mapped alluvial depositional units, which range in age from early to late Pleistocene, record periodic aggradational events along these streams that are

A guide for using the transient ground-water flow model of the Death Valley regional ground-water flow system, Nevada and California

USGS Publications Warehouse

Blainey, Joan B.; Faunt, Claudia C.; Hill, Mary C.

2006-01-01

This report is a guide for executing numerical simulations with the transient ground-water flow model of the Death Valley regional ground-water flow system, Nevada and California using the U.S. Geological Survey modular finite-difference ground-water flow model, MODFLOW-2000. Model inputs, including observations of hydraulic head, discharge, and boundary flows, are summarized. Modification of the DVRFS transient ground-water model is discussed for two common uses of the Death Valley regional ground-water flow system model: predictive pumping scenarios that extend beyond the end of the model simulation period (1998), and model simulations with only steady-state conditions.

Wine consumption and intestinal redox homeostasis

PubMed Central

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

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

PubMed Central

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

Wine Polyphenols: Potential Agents in Neuroprotection

PubMed Central

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

Wine polyphenols: potential agents in neuroprotection.

PubMed

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.

Influence of polysaccharides on wine protein aggregation.

PubMed

Jaeckels, Nadine; Meier, Miriam; Dietrich, Helmut; Will, Frank; Decker, Heinz; Fronk, Petra

2016-06-01

Polysaccharides are the major high-molecular weight components of wines. In contrast, proteins occur only in small amounts in wine, but contribute to haze formation. The detailed mechanism of aggregation of these proteins, especially in combination with other wine components, remains unclear. This study demonstrates the different aggregation behavior between a buffer and a model wine system by dynamic light scattering. Arabinogalactan-protein, for example, shows an increased aggregation in the model wine system, while in the buffer system a reducing effect is observed. Thus, we could show the importance to examine the behavior of wine additives under conditions close to reality, instead of simpler buffer systems. Additional experiments on melting points of wine proteins reveal that only some isoforms of thaumatin-like proteins and chitinases are involved in haze formation. We can confirm interactions between polysaccharides and proteins, but none of these polysaccharides is able to prevent haze in wine. Copyright © 2016. Published by Elsevier Ltd.

Proton-beam technique dates fine wine

NASA Astrophysics Data System (ADS)

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.

The Antarctic yeast Candida sake: Understanding cold metabolism impact on wine.

PubMed

Ballester-Tomás, Lidia; Prieto, Jose A; Gil, Jose V; Baeza, Marcelo; Randez-Gil, Francisca

2017-03-20

Current winemaking trends include low-temperature fermentations and using non-Saccharomyces yeasts as the most promising tools to produce lower alcohol and increased aromatic complexity wines. Here we explored the oenological attributes of a C. sake strain, H14Cs, isolated in the sub-Antarctic region. As expected, the cold sea water yeast strain showed greater cold growth, Na + -toxicity resistance and freeze tolerance than the S. cerevisiae QA23 strain, which we used as a commercial wine yeast control. C. sake H14Cs was found to be more sensitive to ethanol. The fermentation trials of low-sugar content must demonstrated that C. sake H14Cs allowed the cold-induced lag phase of growth to be eliminated and also notably reduced the ethanol (-30%) and glycerol (-50%) content in wine. Instead C. sake produced sorbitol as a compatible osmolyte. Finally, the inspection of the main wine volatile compounds revealed that C. sake produced more higher alcohols than S. cerevisiae. In conclusion, our work evidences that using the Antarctic C. sake H14Cs yeast improves low-temperature must fermentations and has the potential to provide a wine with less ethanol and also particular attributes. Copyright © 2017 Elsevier B.V. All rights reserved.

27 CFR 24.101 - Bonded wine premises.

Code of Federal Regulations, 2010 CFR

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.

Code of Federal Regulations, 2010 CFR

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...

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

PubMed

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 24.135 - Wine premises alternation.

Code of Federal Regulations, 2010 CFR

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.

Code of Federal Regulations, 2010 CFR

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...

Chemo-sensory approach for the identification of chemical compounds driving green character in red wines.

PubMed

Sáenz-Navajas, María-Pilar; Arias, Ignacio; Ferrero-Del-Teso, Sara; Fernández-Zurbano, Purificación; Escudero, Ana; Ferreira, Vicente

2018-07-01

The present work seeks to define the "green character" of red wines and characterise the groups of molecules potentially involved in that perception. Fifty-four wines were screened by wine experts for different levels of green character. Six different phenolic fractions were obtained by liquid chromatography (LC) and further submitted to sensory and chemical characterisation. The volatile fraction was screened by semipreparative LC, Gas Chromatography-Olfactometry (GC-O) and quantitative analysis. The green character was linked to vegetal aroma, astringency, green and dry tannins according to experts of the Somontano region. Non-volatile fractions containing tannins with mean degree of polymerisation of ten and smaller anthocyanin-derivative pigments (wines, however the wines contained significantly higher levels of fusel alcohols. The interaction between isoamyl alcohol and the anthocyanin-derivative fraction and/or tannins is suggested to be involved in the formation of green character in red wines. Copyright © 2018 Elsevier Ltd. All rights reserved.

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

PubMed

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

27 CFR 26.97 - Marking containers of wine.

Code of Federal Regulations, 2010 CFR

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...

27 CFR 24.256 - Bottle aging wine.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

27 CFR 24.256 - Bottle aging wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

27 CFR 24.256 - Bottle aging wine.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

27 CFR 24.256 - Bottle aging wine.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

Isolation, Identification and Characterization of Yeasts from Fermented Goat Milk of the Yaghnob Valley in Tajikistan

PubMed Central

Qvirist, Linnea A.; De Filippo, Carlotta; Strati, Francesco; Stefanini, Irene; Sordo, Maddalena; Andlid, Thomas; Felis, Giovanna E.; Mattarelli, Paola; Cavalieri, Duccio

2016-01-01

The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to maintain a unique culture and lifestyle. Their fermented goat milk constitutes one of the staple foods for the Yaghnob population, and is produced by backslopping, i.e., using the previous fermentation batch to inoculate the new one. This study addresses the yeast composition of the fermented milk, assessing genotypic, and phenotypic properties. The 52 isolates included in this study revealed small species diversity, belonging to Kluyveromyces marxianus, Pichia fermentans, Saccharomyces cerevisiae, and one Kazachstania unispora. The K. marxianus strains showed two different genotypes, one of which never described previously. The two genetically different groups also differed significantly in several phenotypic characteristics, such as tolerance toward high temperatures, low pH, and presence of acid. Microsatellite analysis of the S. cerevisiae strains from this study, compared to 350 previously described strains, attributed the Yaghnobi S. cerevisiae to two different ancestry origins, both distinct from the wine and beer strains, and similar to strains isolated from human and insects feces, suggesting a peculiar origin of these strains, and the existence of a gut reservoir for S. cerevisiae. Our work constitutes a foundation for strain selection for future applications as starter cultures in food fermentations. This work is the first ever on yeast diversity from fermented milk of the previously unexplored area of the Yaghnob Valley. PMID:27857705

Characteristics of traditional Chinese shanlan wine fermentation.

PubMed

Yang, Dongsheng; Luo, Xianqun; Wang, Xinguang

2014-02-01

Shanlan rice wine is made by a unique method by removing the saccharified liquid from wine mash constantly since it appeared during saccharification and fermentation. The objective of this study is to find the advantages of this technique of wine making by analyzing data of shanlan wine fermentation. Since the liquid was removed, the mash (rice) bed was fluffier than immersed in the saccharified liquid, under ambient condition constantly and it is favorable for starch degradation. This technique made shanlan rice wine tasted sweet and slightly acidic, lower content of alcohol and higher alcohol than in other non-distilled rice wines. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Extraction optimization of polysaccharides from Chinese rice wine from the Shaoxing region and evaluation of its immunity activities.

PubMed

Shen, Chi; Mao, Jian; Chen, Yongquan; Meng, Xiangyong; Ji, Zhongwei

2015-08-15

Chinese rice wine is well known for its unique flavor and high nutritional value. It is of interest to investigate the functional components of Chinese rice wine and their health benefits. Response surface design of three factors - pH, ethanol concentration and precipitation time - at three levels was utilized to optimize the extraction of Chinese rice wine polysaccharide (CRWP). The results indicated that the CRWP yield was 77.287% at the optimal levels for pH 8.4, ethanol concentration 88% and precipitation time 23 h. In addition, immune activity of CRWP was investigated by measuring body weight, spleen index and thymus index. Furthermore, immunity activity of CRWP was investigated by measuring lymphocyte proliferation, phagocytic index and phagocytic percentage of immunosuppressed mice. Compared with the control mice and model mice, it was found that CRWP has beneficial immune activities in vivo. These findings indicate that CRWP has immune activities in vivo by modulating the immune response, and implies full development and utilization of the nutritional value of Chinese rice wine. However, further work will be conducted in the future to elucidate the structure-bioactivity relationship for CRWP. © 2014 Society of Chemical Industry.

Detection of Traces of Ovalbumin and Casein in White and Red Wines by Quantitative Western Blotting.

PubMed

Meyer, Philippe; Zanetti, Simone

2015-09-01

Fining of wine with agents containing cow's milk or hen's egg white is a common and traditional procedure. In light of increasing food allergies all over the world, the presence of fining residues has been subject of intense debate. Switzerland does not make exception, and since 2009 the Federal Department of Home Affairs has modified its food regulations stating that the labels must show if traces of fining agents are present. Nevertheless, the application of this regulation is not based on an official analytical method. In this study we show that immunoblotting is an efficient technique to detect and quantify ovalbumin and casein residues in bottled wine. We showed that final filtration is an essential step to remove finings in red wine, and that overfining of white wine may result in fining residues in finished products. Finally, for the first time in Switzerland, 22 samples were taken by food safety inspectors and officially analyzed for the regional food control authority of the Canton of Vaud. These samples were allergen free, but a larger study is currently planned in collaboration with other regional authorities of Switzerland to complete these results and make a complete picture of the Swiss wine production. © 2015 Institute of Food Technologists®

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.

NASA Astrophysics Data System (ADS)

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

21st Century jobs initiative - Tennessee`s Resource Valley. Progress report 1995

DOE Office of Scientific and Technical Information (OSTI.GOV)

NONE

1995-12-20

Tennessee`s Resource Valley, a regional economic development organization, was asked to facilitate a two-year, $750,000 grant from the Department of Energy. The grant`s purpose is to make the East Tennessee region less dependent on federal funds for its economic well-being and to increase regional awareness of the advantages of proximity to the Department of Energy facilities in Oak Ridge. Tennessee`s Resource Valley`s mission is to market the mid-East Tennessee region`s business location advantages to corporate decision makers and to facilitate regional initiatives that impact the creation of quality job opportunities. Tennessee`s Resource Valley represents the following fifteen (15) counties inmore » East Tennessee: Anderson, Blount, Campbell, Claiborne, Cocke, Grainger, Jefferson, Knox, Loudon, Monroe, Morgan, Scott, Sevier, and Union.« less

Earth-based construction material field tests characterization in the Alto Douro Wine Region

NASA Astrophysics Data System (ADS)

Cardoso, Rui; Pinto, Jorge; Paiva, Anabela; Lanzinha, João Carlos

2017-12-01

The Alto Douro Wine Region, located in the northeast of Portugal, a UNESCO World Heritage Site, presents an abundant vernacular building heritage. This building technology is based on a timber framed structure filled with a composite earth-based material. A lack of scientific studies related to this technology is evident, furthermore, principally in rural areas, this traditional building stock is highly deteriorated and damaged because of the rareness of conservation and strengthening works, which is partly related to the non-engineered character of this technology and to the knowledge loosed on that technique. Those aspects motivated the writing of this paper, whose main purpose is the physical and chemical characterization of the earth-based material applied in the tabique buildings of that region through field tests. Consequently, experimental work was conducted and the results obtained allowed, among others, the proposal of a series of adequate field tests. At our knowledge, this is the first time field tests are undertaken for tabique technology. This information will provide the means to assess the suitability of a given earth-based material with regards to this technology. The knowledge from this study could also be very useful for the development of future normative documents and as a reference for architects and engineers that work with this technology to guide and regulate future conservation, rehabilitation or construction processes helping to preserve this important legacy.

Bitterness in wine.

PubMed

Noble, A C

1994-12-01

Bitterness in wine is elicited primarily by flavonoid phenols, which are bitter and astringent, and by ethanol. Monomeric flavonoid phenols are primarily bitter but as the molecular weight increases upon polymerization, astringency increases more rapidly than bitterness. The chiral difference between the two wine flavan-3-ol monomers produces a significant difference in temporal perception of bitterness: (-)-epicatechin is significantly more bitter and had significantly longer duration of bitterness than (+)-catechin. Ethanol enhances bitterness intensity and duration, whereas varying wine pH has little or no effect on perceived bitterness. Whereas PROP status had no significant effect on temporal perception of bitterness or astringency, subjects with low salivary flow rates took longer to reach maximum bitterness and astringency intensity and reported longer persistence of both attributes than high-flow subjects.

27 CFR 31.232 - Wine bottling.

Code of Federal Regulations, 2010 CFR

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...

The Health Valley: Global Entrepreneurial Dynamics.

PubMed

Dubuis, Benoit

2014-12-01

In the space of a decade, the Lake Geneva region has become the Health Valley, a world-class laboratory for discovering and developing healthcare of the future. Through visionary individuals and thanks to exceptional infrastructure this region has become one of the most dynamic in the field of innovation, including leading scientific research and exceptional actors for the commercialization of academic innovation to industrial applications that will improve the lives of patients and their families. Here follows the chronicle of a spectacular expansion into the Health Valley.

Regional-scale controls on the spatial activity of rockfalls (Turtmann Valley, Swiss Alps) - A multivariate modeling approach

NASA Astrophysics Data System (ADS)

Messenzehl, Karoline; Meyer, Hanna; Otto, Jan-Christoph; Hoffmann, Thomas; Dikau, Richard

2017-06-01

In mountain geosystems, rockfalls are among the most effective sediment transfer processes, reflected in the regional-scale distribution of talus slopes. However, the understanding of the key controlling factors seems to decrease with increasing spatial scale, due to emergent and complex system behavior and not least to recent methodological shortcomings in rockfall modeling research. In this study, we aim (i) to develop a new approach to identify major regional-scale rockfall controls and (ii) to quantify the relative importance of these controls. Using a talus slope inventory in the Turtmann Valley (Swiss Alps), we applied for the first time the decision-tree based random forest algorithm (RF) in combination with a principal component logistic regression (PCLR) to evaluate the spatial distribution of rockfall activity. This study presents new insights into the discussion on whether periglacial rockfall events are controlled more by topo-climatic, cryospheric, paraglacial or/and rock mechanical properties. Both models explain the spatial rockfall pattern very well, given the high areas under the Receiver Operating Characteristic (ROC) curves of > 0.83. Highest accuracy was obtained by the RF, correctly predicting 88% of the rockfall source areas. The RF appears to have a great potential in geomorphic research involving multicollinear data. The regional permafrost distribution, coupled to the bedrock curvature and valley topography, was detected to be the primary rockfall control. Rockfall source areas cluster within a low-radiation elevation belt (2900-3300 m a.s.l,) consistent with a permafrost probability of > 90%. The second most important factor is the time since deglaciation, reflected by the high abundance of rockfalls along recently deglaciated (< 100 years), north-facing slopes. However, our findings also indicate a strong rock mechanical control on the paraglacial rockfall activity, declining either exponentially or linearly since deglaciation. The study

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

PubMed

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.

Wine consumption and intestinal redox homeostasis.

PubMed

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.

Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.

PubMed

García-Carpintero, Eva Gómez; Sánchez-Palomo, Eva; Gómez Gallego, Manuel A; González-Viñas, Miguel A

2011-10-01

The effect of winemaking using blends of red grape varieties cultivated in La Mancha region (Spain) on the aroma profile of wines was researched by chemical characterization. Free and glycosidically bound aroma compounds were isolated by solid phase extraction using dichloromethane and ethyl acetate, respectively, as solvents in elution and then analyzed by gas chromatography-mass spectrometry. Free and bound volatile compounds were analyzed in Cencibel, Bobal, and Moravia Agria monovarietal wines, and in 3 wines obtained with the blending of grapes: Cencibel (50%) + Bobal (50%); Cencibel (50%) + Moravía Agria (50%); Cencibel (33%) + Bobal (33%) + Moravía Agria (33%). Aroma compounds were studied in terms of odor activity values (OAVs). Ninety free aroma compounds and sixty-five bound aroma compounds were identified and quantified. The odor activity values for the different compounds were classified into 7 odorant series. The fruity and sweet series contributed most strongly to the aroma profile of all wines, independently of the winemaking technique used. In general, co-winemaking wines present a more complex chemical profile than monovarietal wines. Practical Application: Some grape varieties could benefit from this process with the presence of other varieties that might have an excess of aroma compounds. In this study, the wines were elaborated by blending different grape varieties together; this process implies co-maceration and co-fermentation steps. The co-winemaking technique could benefit from additional molecules provided by the other varieties, which results in a more complex formation than in the case of monovarietal wines. This technique provides a viable alternative to traditional winemaking methods for improving and enhancing the sensory profile of elaborated wines. © 2011 Institute of Food Technologists®

Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines.

PubMed

Garaguso, Ivana; Nardini, Mirella

2015-07-15

Wine exerts beneficial effects on human health when it is drunk with moderation. Nevertheless, wine may also contain components negatively affecting human health. Among these, sulfites may induce adverse effects after ingestion. We examined total polyphenols and flavonoids content, phenolics profile and antioxidant activity of eight organic red wines produced without sulfur dioxide/sulfites addition in comparison to those of eight conventional red wines. Polyphenols and flavonoids content were slightly higher in organic wines in respect to conventional wines, however differences did not reach statistical significance. The phenolic acids profile was quite similar in both groups of wines. Antioxidant activity was higher in organic wines compared to conventional wines, although differences were not statistically significant. Our results indicate that organic red wines produced without sulfur dioxide/sulfites addition are comparable to conventional red wines with regard to the total polyphenols and flavonoids content, the phenolics profile and the antioxidant activity. Copyright © 2015 Elsevier Ltd. All rights reserved.

Climate Change Decouples Drought from Early Wine Grape Harvests in France

NASA Technical Reports Server (NTRS)

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.

Regional variations in water quality and relationships to soil and bedrock weathering in the southern Sacramento Valley, California, USA

USGS Publications Warehouse

Wanty, R.B.; Goldhaber, M.B.; Morrison, J.M.; Lee, L.

2009-01-01

Regional patterns in ground- and surface-water chemistry of the southern Sacramento Valley in California were evaluated using publicly available geochemical data from the US Geological Survey's National Water Information System (NWIS). Within the boundaries of the study area, more than 2300 ground-water analyses and more than 20,000 surface-water analyses were available. Ground-waters from the west side of the Sacramento Valley contain greater concentrations of Na, Ca, Mg, B, Cl and SO4, while the east-side ground-waters contain greater concentrations of silica and K. These differences result from variations in surface-water chemistry as well as from chemical reactions between water and aquifer materials. Sediments that fill the Sacramento Valley were derived from highlands to the west (the Coast Ranges) and east (the Sierra Nevada Mountains), the former having an oceanic provenance and the latter continental. These geologic differences are at least in part responsible for the observed patterns in ground-water chemistry. Thermal springs that are common along the west side of the Sacramento Valley appear to have an effect on surface-water chemistry, which in turn may affect the ground-water chemistry.

Wine Flavonoids in Health and Disease Prevention.

PubMed

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

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

PubMed

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.

1H nuclear magnetic resonance-based metabolomic characterization of wines by grape varieties and production areas.

PubMed

Son, Hong-Seok; Kim, Ki Myong; van den Berg, Frans; Hwang, Geum-Sook; Park, Won-Mok; Lee, Cherl-Ho; Hong, Young-Shick

2008-09-10

(1)H NMR spectroscopy was used to investigate the metabolic differences in wines produced from different grape varieties and different regions. A significant separation among wines from Campbell Early, Cabernet Sauvignon, and Shiraz grapes was observed using principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The metabolites contributing to the separation were assigned to be 2,3-butanediol, lactate, acetate, proline, succinate, malate, glycerol, tartarate, glucose, and phenolic compounds by PCA and PLS-DA loading plots. Wines produced from Cabernet Sauvignon grapes harvested in the continental areas of Australia, France, and California were also separated. PLS-DA loading plots revealed that the level of proline in Californian Cabernet Sauvignon wines was higher than that in Australian and French Cabernet Sauvignon, Australian Shiraz, and Korean Campbell Early wines, showing that the chemical composition of the grape berries varies with the variety and growing area. This study highlights the applicability of NMR-based metabolomics with multivariate statistical data sets in determining wine quality and product origin.

Regional origin assignment of red wines from Valencia (Spain) by (2)H NMR and (13)C IRMS stable isotope analysis of fermentative ethanol.

PubMed

Giménez-Miralles, J E; Salazar, D M; Solana, I

1999-07-01

The use of the stable hydrogen and carbon isotope ratios of fermentative ethanol as suitable environmental fingerprints for the regional origin identification of red wines from Valencia (Spain) has been explored. Monovarietal Vitis vinifera L. cvs. Bobal, Tempranillo, and Monastrell wines have been investigated by (2)H NMR and (13)C IRMS for the natural ranges of site-specific (2)H/(1)H ratios and global delta(13)C values of ethanol over three vintage years. Statistically significant interregional and interannual (2)H and (13)C abundance differences have been noticed, which are interpreted in terms of environmental and ecophysiological factors of isotope content variation. Multivariate discriminant analysis is shown to provide a convenient means for integration of the classifying information, high discriminating abilities being demonstrated for the (2)H and (13)C fingerprints of ethanol. Reasonable differentiation results are achieved at a microregional scale in terms of geographic provenance and even grapevine genotypic features.

Preliminary estimates of spatially distributed net infiltration and recharge for the Death Valley region, Nevada-California

USGS Publications Warehouse

Hevesi, J.A.; Flint, A.L.; Flint, L.E.

2002-01-01

A three-dimensional ground-water flow model has been developed to evaluate the Death Valley regional flow system, which includes ground water beneath the Nevada Test Site. Estimates of spatially distributed net infiltration and recharge are needed to define upper boundary conditions. This study presents a preliminary application of a conceptual and numerical model of net infiltration. The model was developed in studies at Yucca Mountain, Nevada, which is located in the approximate center of the Death Valley ground-water flow system. The conceptual model describes the effects of precipitation, runoff, evapotranspiration, and redistribution of water in the shallow unsaturated zone on predicted rates of net infiltration; precipitation and soil depth are the two most significant variables. The conceptual model was tested using a preliminary numerical model based on energy- and water-balance calculations. Daily precipitation for 1980 through 1995, averaging 202 millimeters per year over the 39,556 square kilometers area of the ground-water flow model, was input to the numerical model to simulate net infiltration ranging from zero for a soil thickness greater than 6 meters to over 350 millimeters per year for thin soils at high elevations in the Spring Mountains overlying permeable bedrock. Estimated average net infiltration over the entire ground-water flow model domain is 7.8 millimeters per year.To evaluate the application of the net-infiltration model developed on a local scale at Yucca Mountain, to net-infiltration estimates representing the magnitude and distribution of recharge on a regional scale, the net-infiltration results were compared with recharge estimates obtained using empirical methods. Comparison of model results with previous estimates of basinwide recharge suggests that the net-infiltration estimates obtained using this model may overestimate recharge because of uncertainty in modeled precipitation, bedrock permeability, and soil properties for

Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine.

PubMed

Wu, Yan-Yan; Xing, Kai; Zhang, Xiao-Xu; Wang, Hui; Wang, Yong; Wang, Fang; Li, Jing-Ming

2017-06-02

Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon ( Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content. This technique increased ester contents, as well as decreasing the amount of volatile acids. Higher alcohol contents were also increased, but within an acceptable content range. All taken into consideration, the freeze concentration treated wine showed better fragrance characters according to sensory evaluation. The non-anthocyanin composition was altered by this application, however, the difference disappeared after the aging process. Fortunately, sensory evaluation showed that the treated wine possessed better mouthfeel properties. Anthocyanin contents were enhanced, and effectively stabilized the fresh wine color attributes, resulting in an improvement in appearance of the treated wine. All results considered, it can be concluded that freeze concentration treatment could be a good choice to improve wine quality.

[Eulogy of wine?].

PubMed

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.

Tracing changes in atmospheric sources of lead contamination using lead isotopic compositions in Australian red wine.

PubMed

Kristensen, Louise Jane; Taylor, Mark Patrick; Evans, Andrew James

2016-07-01

Air quality data detailing changes to atmospheric composition from Australia's leaded petrol consumption is spatially and temporally limited. In order to address this data gap, wine was investigated as a potential proxy for atmospheric lead conditions. Wine spanning sixty years was collected from two wine regions proximal to the South Australian capital city, Adelaide, and analysed for lead concentration and lead and strontium isotopic composition for source apportionment. Maximum wine lead concentrations (328 μg/L) occur prior to the lead-in-air monitoring in South Australia in the later 1970s. Wine lead concentrations mirror available lead-in-air measurements and show a declining trend reflecting parallel reductions in leaded petrol emissions. Lead from petrol dominated the lead in wine ((206)Pb/(207)Pb: 1.086; (208)Pb/(207)Pb: 2.360) until the introduction of unleaded petrol, which resulted in a shift in the wine lead isotopic composition closer to vineyard soil ((206)Pb/(207)Pb: 1.137; (208)Pb/(207)Pb: 2.421). Current mining activities or vinification processes appear to have no impact with recent wine samples containing less than 4 μg/L of lead. This study demonstrates wine can be used to chronicle changes in environmental lead emissions and is an effective proxy for atmospherically sourced depositions of lead in the absence of air quality data. Copyright © 2016 Elsevier Ltd. All rights reserved.

27 CFR 24.108 - Bonded wine warehouse application.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine warehouse... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Application § 24.108 Bonded wine warehouse application. A warehouse company or other person desiring to establish a bonded wine...

Guidelines for model calibration and application to flow simulation in the Death Valley regional groundwater system

USGS Publications Warehouse

Hill, M.C.; D'Agnese, F. A.; Faunt, C.C.

2000-01-01

Fourteen guidelines are described which are intended to produce calibrated groundwater models likely to represent the associated real systems more accurately than typically used methods. The 14 guidelines are discussed in the context of the calibration of a regional groundwater flow model of the Death Valley region in the southwestern United States. This groundwater flow system contains two sites of national significance from which the subsurface transport of contaminants could be or is of concern: Yucca Mountain, which is the potential site of the United States high-level nuclear-waste disposal; and the Nevada Test Site, which contains a number of underground nuclear-testing locations. This application of the guidelines demonstrates how they may be used for model calibration and evaluation, and also to direct further model development and data collection.Fourteen guidelines are described which are intended to produce calibrated groundwater models likely to represent the associated real systems more accurately than typically used methods. The 14 guidelines are discussed in the context of the calibration of a regional groundwater flow model of the Death Valley region in the southwestern United States. This groundwater flow system contains two sites of national significance from which the subsurface transport of contaminants could be or is of concern: Yucca Mountain, which is the potential site of the United States high-level nuclear-waste disposal; and the Nevada Test Site, which contains a number of underground nuclear-testing locations. This application of the guidelines demonstrates how they may be used for model calibration and evaluation, and also to direct further model development and data collection.

A three-dimensional numerical model of predevelopment conditions in the Death Valley regional ground-water flow system, Nevada and California

USGS Publications Warehouse

D'Agnese, Frank A.; O'Brien, G. M.; Faunt, C.C.; Belcher, W.R.; San Juan, C.

2002-01-01

In the early 1990's, two numerical models of the Death Valley regional ground-water flow system were developed by the U.S. Department of Energy. In general, the two models were based on the same basic hydrogeologic data set. In 1998, the U.S. Department of Energy requested that the U.S. Geological Survey develop and maintain a ground-water flow model of the Death Valley region in support of U.S. Department of Energy programs at the Nevada Test Site. The purpose of developing this 'second-generation' regional model was to enhance the knowledge an understanding of the ground-water flow system as new information and tools are developed. The U.S. Geological Survey also was encouraged by the U.S. Department of Energy to cooperate to the fullest extent with other Federal, State, and local entities in the region to take advantage of the benefits of their knowledge and expertise. The short-term objective of the Death Valley regional ground-water flow system project was to develop a steady-state representation of the predevelopment conditions of the ground-water flow system utilizing the two geologic interpretations used to develop the previous numerical models. The long-term objective of this project was to construct and calibrate a transient model that simulates the ground-water conditions of the study area over the historical record that utilizes a newly interpreted hydrogeologic conceptual model. This report describes the result of the predevelopment steady-state model construction and calibration. The Death Valley regional ground-water flow system is situated within the southern Great Basin, a subprovince of the Basin and Range physiographic province, bounded by latitudes 35 degrees north and 38 degrees 15 minutes north and by longitudes 115 and 118 degrees west. Hydrology in the region is a result of both the arid climatic conditions and the complex geology. Ground-water flow generally can be described as dominated by interbasinal flow and may be conceptualized as

Simulation of net infiltration and potential recharge using a distributed-parameter watershed model of the Death Valley region, Nevada and California

USGS Publications Warehouse

Hevesi, Joseph A.; Flint, Alan L.; Flint, Lorraine E.

2003-01-01

This report presents the development and application of the distributed-parameter watershed model, INFILv3, for estimating the temporal and spatial distribution of net infiltration and potential recharge in the Death Valley region, Nevada and California. The estimates of net infiltration quantify the downward drainage of water across the lower boundary of the root zone and are used to indicate potential recharge under variable climate conditions and drainage basin characteristics. Spatial variability in recharge in the Death Valley region likely is high owing to large differences in precipitation, potential evapotranspiration, bedrock permeability, soil thickness, vegetation characteristics, and contributions to recharge along active stream channels. The quantity and spatial distribution of recharge representing the effects of variable climatic conditions and drainage basin characteristics on recharge are needed to reduce uncertainty in modeling ground-water flow. The U.S. Geological Survey, in cooperation with the Department of Energy, developed a regional saturated-zone ground-water flow model of the Death Valley regional ground-water flow system to help evaluate the current hydrogeologic system and the potential effects of natural or human-induced changes. Although previous estimates of recharge have been made for most areas of the Death Valley region, including the area defined by the boundary of the Death Valley regional ground-water flow system, the uncertainty of these estimates is high, and the spatial and temporal variability of the recharge in these basins has not been quantified. To estimate the magnitude and distribution of potential recharge in response to variable climate and spatially varying drainage basin characteristics, the INFILv3 model uses a daily water-balance model of the root zone with a primarily deterministic representation of the processes controlling net infiltration and potential recharge. The daily water balance includes precipitation

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

PubMed

Ugliano, Maurizio

2016-12-01

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

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

PubMed

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.

PubMed

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.

ERIC Educational Resources Information Center

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…

Assessment of regional change in nitrate concentrations in groundwater in the Central Valley, California, USA, 1950s-2000s

USGS Publications Warehouse

Burow, Karen R.; Jurgens, Bryant C.; Belitz, Kenneth; Dubrovsky, Neil M.

2013-01-01

A regional assessment of multi-decadal changes in nitrate concentrations was done using historical data and a spatially stratified non-biased approach. Data were stratified into physiographic subregions on the basis of geomorphology and soils data to represent zones of historical recharge and discharge patterns in the basin. Data were also stratified by depth to represent a shallow zone generally representing domestic drinking-water supplies and a deep zone generally representing public drinking-water supplies. These stratifications were designed to characterize the regional extent of groundwater with common redox and age characteristics, two factors expected to influence changes in nitrate concentrations over time. Overall, increasing trends in nitrate concentrations and the proportion of nitrate concentrations above 5 mg/L were observed in the east fans subregion of the Central Valley. Whereas the west fans subregion has elevated nitrate concentrations, temporal trends were not detected, likely due to the heterogeneous nature of the water quality in this area and geologic sources of nitrate, combined with sparse and uneven data coverage. Generally low nitrate concentrations in the basin subregion are consistent with reduced geochemical conditions resulting from low permeability soils and higher organic content, reflecting the distal portions of alluvial fans and historical groundwater discharge areas. Very small increases in the shallow aquifer in the basin subregion may reflect downgradient movement of high nitrate groundwater from adjacent areas or overlying intensive agricultural inputs. Because of the general lack of regionally extensive long-term monitoring networks, the results from this study highlight the importance of placing studies of trends in water quality into regional context. Earlier work concluded that nitrate concentrations were steadily increasing over time in the eastern San Joaquin Valley, but clearly those trends do not apply to other

27 CFR 24.241 - Decolorizing juice or wine.

Code of Federal Regulations, 2010 CFR

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...

27 CFR 24.255 - Bottling or packing wine.

Code of Federal Regulations, 2010 CFR

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...

Magmatic-Tectonic Interactions: Implications for Seismic Hazard Assessment in the Central Walker Lane and Long Valley Caldera Regions

NASA Astrophysics Data System (ADS)

Chacko, R.; Hammond, W. C.; Blewitt, G.; Bormann, J. M.

2014-12-01

Accurate estimates of fault slip rates based on geodetic data rely on measurements that represent the long-term deformation of the crust. In the Central Walker Lane/Sierra Nevada transition, the Long Valley Caldera region has experienced multiple episodes of uplift and subsidence during the last four decades. The latest episode began in late 2011 and is detectable as a transient signal in the time series of GPS stations around the caldera. These transient signals become more apparent and reveal the extent of the impact on the ambient crustal deformation field of the Walker Lane when the velocity vectors are transformed to a Sierra-Nevada reference frame. Estimating contemporary slip-rates on faults for the purpose of seismic hazard assessment in the region around Long Valley requires detecting and subtracting the transient signals caused by the uplift and subsidence in the caldera. We estimate the geographic extent to which the ambient crustal deformation field is significantly perturbed by ongoing magmatic activity in Long Valley. We present a time variable 3D deformation field constrained by InSAR and GPS observations, and discuss the implications that tectonic-magmatic interaction have for estimates of present-day fault slip-rate. We model the time dependent deformation at Long Valley by analyzing InSAR time series from Envisat and ERS interferograms spanning a period of more than 19 years. We use an analytical volcano deformation source model derived from vertical (GPS) and line of site (InSAR) component of geodetic observations to estimate the horizontal component of the signals associated with magmatic activity beneath the caldera. Previous studies showed that the latest episode of uplift can be modeled with a Mogi source located at a depth of ~6 km with a volume change of 0.03 km3 beneath the resurgent dome. This model predicts a perturbation to the ambient crustal deformation field extending as far as 60 km from the center of the resurgent dome. Thus the

Plant protection product residues in white grapes and wines of "Malvasia Istriana" produced in Istria.

PubMed

Baša Česnik, Helena; Velikonja Bolta, Špela; Bavčar, Dejan; Radeka, Sanja; Lisjak, Klemen

2016-12-01

Monitorting of plant protection product residues was performed in 12 grape and 66 wine samples of "Malvasia Istriana" variety, produced in Istria winegrowing region of Croatia and Slovenia. The samples were analysed for the presence of 169 different active compounds using two multiresidual analytical methods: gas chromatography coupled with mass spectrometry and liquid chromatography coupled with tandem mass spectrometry. Residues were found in 58.3% of all the inspected grape samples and in 28.8% of all the inspected wine samples. Beside that contents of residues in grapes were below 10% of maximum residue level values and they should not represent any risk for "Malvasia Istriana" grape or wine consumers.

27 CFR 24.193 - Conversion into still wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Conversion into still wine. 24.193 Section 24.193 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Effervescent Wine § 24.193 Conversion into still wine...

27 CFR 24.193 - Conversion into still wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Conversion into still wine. 24.193 Section 24.193 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Effervescent Wine § 24.193 Conversion into still wine...

Valley-symmetric quasi-1D transport in ballistic graphene

NASA Astrophysics Data System (ADS)

Lee, Hu-Jong

We present our recent studies on gate-defined valley-symmetric one-dimensional (1D) carrier guiding in ballistic monolayer graphene and valley-symmetry-protected topological 1D transport in ballistic bilayer graphene. Successful carrier guiding was realized in ballistic monolayer graphene even in the absence of a band gap by inducing a high distinction ( more than two orders of magnitude) in the carrier density between the region of a quasi-1D channel and the rest of the top-gated regions. Conductance of a channel shows quantized values in units of 4e2/ h, suggesting that the valley symmetry is preserved. For the latter, the topological 1D conduction was realized between two closely arranged insulating regions with inverted band gaps, induced under a pair of split dual gating with polarities opposite to each other. The maximum conductance along the boundary channel showed 4e2/ h, again with the preserved valley symmetry. The 1D topological carrier guiding demonstrated in this study affords a promising route to robust valleytronic applications and sophisticated valley-associated functionalities based on 2D materials. This work was funded by the National Research Foundation of Korea.

Knickpoints and Hanging Valleys of Licus Vallis, Mars

NASA Astrophysics Data System (ADS)

Goudge, T. A.; Fassett, C.

2016-12-01

Licus Vallis is a 350 km long valley system located along the dichotomy boundary on Mars. The main trunk of the valley is incised 200-700 m into the surrounding terrain. The valley heads at an outlet breach of a shallow, 30 km diameter impact crater, and is also fed by a system of tributaries incised into the plateau surrounding Licus Vallis. Many of the tributary valleys, as well as the main stem of the valley fed by the paleolake outlet, have profiles that are not smoothly graded, but rather have distinct reaches with concave downward topography. These sections are either knickpoints or hanging valleys that develop in response to changes in the effective local base level, changes in climate conditions during incision of the valley, or lithologic boundaries in the substrate. Here we present remote sensing observations from images and topography to test these competing hypotheses and further characterize the evolution of this large valley system. Slope-watershed area relationships for the tributaries and main trunk valley are used to distinguish between knickpoints and hanging valleys. Analysis of orbital images does not reveal any distinct layer above which knickpoints develop, and the elevation of knickpoints show no systematic trends that might be expected of a regional lithologic unit(s). Our preliminary results suggest that the distance of knickpoint retreat is correlated with the position of the tributary valley and not the watershed area. Downstream valleys have retreated the most, suggesting they have had the most time to adjust to lowering of the local base level associated with incision of the main valley. These results are most consistent with a wave of incision sweeping up the valley system as it adjusts to a low base level in the northern plains. This conclusion is also consistent with observations of the incision depth of Licus Vallis, which increases approximately linearly downstream. Understanding this signature of base level control on the incision

Characterization of wines according the geographical origin by analysis of isotopes and minerals and the influence of harvest on the isotope values.

PubMed

Dutra, S V; Adami, L; Marcon, A R; Carnieli, G J; Roani, C A; Spinelli, F R; Leonardelli, S; Vanderlinde, R

2013-12-01

We studied Brazilian wines produced by microvinification from Cabernet Sauvignon and Merlot grapes, vintages 2007 and 2008, from the Serra Gaúcha, Campanha and Serra do Sudeste regions, in order to differentiate them according to geographical origin by using isotope and mineral element analyses. In addition, the influence of vintage production in isotope values was verified. Isotope analysis was performed by isotope ratio mass spectrometry (IRMS), and the determination of minerals was by flame atomic absorption (FAA). The best parameters to classify the wines in the 2008 vintage were Rb and Li. The results of the δ(13)C of wine ethanol, Rb and Li showed a significant difference between the varieties regardless of the region studied. The δ(18)O values of water and δ(13)C of ethanol showed significant differences, regardless of the variety. Discriminant analysis of isotope and minerals values allowed to classify approximately 80% of the wines from the three regions studied. Copyright © 2013 Elsevier Ltd. All rights reserved.

Geochemistry and Minerality of Wine

NASA Astrophysics Data System (ADS)

Oze, C.; Horton, T. W.; Beaman, M.

2010-12-01

Kaolinite (Al2Si2O5(OH)4) and gibbsite (Al(OH)3) are capable of forming in a variety of environments including anthropogenic solutions such as wine. Here, we evaluate the geochemistry of twelve white wines in order to assess the potential relationship between kaolinite/gibbsite saturation and minerality, a common wine descriptor used to express the rock and/or soil character in the aromas and flavors of wines. Aluminum and Si concentrations ranged from 228-1,281 µg L-1 and 6,583-19,746 µg L-1, respectively, where Si and Al are the only elements to demonstrate positive covariance with minerality scores. Sulfur levels varied from 25,013-167,383 µg L-1 and show the strongest negative covariance with minerality scores. However, like all of the elements studied (Al, Si, Na, Mg, S, K, Ca, and Fe), these trends were not significantly different than random at the 95% confidence level. In contrast, the relative degrees of gibbsite/kaolinite saturation display strong positive covariance with minerality scores and these trends are not random at the greater than 95% confidence level. Overall, our tasters were able to accurately assess the degree of gibbsite/kaolinite saturation amongst the twelve wines based on the objective of assessing minerality. Although the wines were undersaturated with respect to gibbsite/kaolinite, geochemical modeling reveals that increasing the wines’ pHs from ~3.3 to 4.1-4.6 (which is achievable on the palate where saliva has a pH of 7.4) results in gibbsite/kaolinite oversaturation. By considering that minerality is a function of gibbsite/kaolinite saturation and decreasing S, the origin of minerality’s taste and chemical origin in wine with known physical standards becomes increasingly crystalline.

Model for voluntary wine and alcohol consumption in rats.

PubMed

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.

Vascular effects of wine polyphenols.

PubMed

Dell'Agli, Mario; Buscialà, Alessandra; Bosisio, Enrica

2004-09-01

Moderate consumption of red wine has been putatively associated with lowering the risk of developing coronary heart disease. This beneficial effect is mainly attributed to the occurrence of polyphenol compounds such as anthocyanosides (ACs), catechins, proanthocyanidins (PAs), stilbenes and other phenolics in red wine. This review focuses on the vascular effects of red wine polyphenols (RWPs), with emphasis on anthocyanosides and proanthocyanidins. From in vitro studies, the effect of red wine polyphenols on the vascular tone is thought to be due to short- and long-term mechanisms. NO-mediated vasorelaxation represents the short-term response to wine polyphenols, which exert the effect by increasing the influx of extracellular Ca(2+), and the mobilization of intracellular Ca(2+) in endothelial cells. Polyphenolic compounds may also have long-term properties, as they increase endothelial NO synthase expression acting on the promoter activity. In addition, they decrease the expression of adhesion molecules and growth factors, involved in migration and proliferation of vascular smooth muscle cells. Moreover, they inhibit platelet aggregation. However, a paucity of data as regards the bioavailability and metabolism of these compounds in human studies is a limiting factor to proving their efficacy in vivo.

Microbial terroir for wine grapes

DOE Office of Scientific and Technical Information (OSTI.GOV)

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

2013-12-05

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

Patterns of genomic and phenomic diversity in wine and table grapes

PubMed Central

Migicovsky, Zoë; Sawler, Jason; Gardner, Kyle M; Aradhya, Mallikarjuna K; Prins, Bernard H; Schwaninger, Heidi R; Bustamante, Carlos D; Buckler, Edward S; Zhong, Gan-Yuan; Brown, Patrick J; Myles, Sean

2017-01-01

Grapes are one of the most economically and culturally important crops worldwide, and they have been bred for both winemaking and fresh consumption. Here we evaluate patterns of diversity across 33 phenotypes collected over a 17-year period from 580 table and wine grape accessions that belong to one of the world’s largest grape gene banks, the grape germplasm collection of the United States Department of Agriculture. We find that phenological events throughout the growing season are correlated, and quantify the marked difference in size between table and wine grapes. By pairing publicly available historical phenotype data with genome-wide polymorphism data, we identify large effect loci controlling traits that have been targeted during domestication and breeding, including hermaphroditism, lighter skin pigmentation and muscat aroma. Breeding for larger berries in table grapes was traditionally concentrated in geographic regions where Islam predominates and alcohol was prohibited, whereas wine grapes retained the ancestral smaller size that is more desirable for winemaking in predominantly Christian regions. We uncover a novel locus with a suggestive association with berry size that harbors a signature of positive selection for larger berries. Our results suggest that religious rules concerning alcohol consumption have had a marked impact on patterns of phenomic and genomic diversity in grapes. PMID:28791127

Patterns of genomic and phenomic diversity in wine and table grapes.

PubMed

Migicovsky, Zoë; Sawler, Jason; Gardner, Kyle M; Aradhya, Mallikarjuna K; Prins, Bernard H; Schwaninger, Heidi R; Bustamante, Carlos D; Buckler, Edward S; Zhong, Gan-Yuan; Brown, Patrick J; Myles, Sean

2017-01-01

Grapes are one of the most economically and culturally important crops worldwide, and they have been bred for both winemaking and fresh consumption. Here we evaluate patterns of diversity across 33 phenotypes collected over a 17-year period from 580 table and wine grape accessions that belong to one of the world's largest grape gene banks, the grape germplasm collection of the United States Department of Agriculture. We find that phenological events throughout the growing season are correlated, and quantify the marked difference in size between table and wine grapes. By pairing publicly available historical phenotype data with genome-wide polymorphism data, we identify large effect loci controlling traits that have been targeted during domestication and breeding, including hermaphroditism, lighter skin pigmentation and muscat aroma. Breeding for larger berries in table grapes was traditionally concentrated in geographic regions where Islam predominates and alcohol was prohibited, whereas wine grapes retained the ancestral smaller size that is more desirable for winemaking in predominantly Christian regions. We uncover a novel locus with a suggestive association with berry size that harbors a signature of positive selection for larger berries. Our results suggest that religious rules concerning alcohol consumption have had a marked impact on patterns of phenomic and genomic diversity in grapes.

Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels.

PubMed

Ye, Dong-Qing; Zheng, Xiao-Tian; Xu, Xiao-Qing; Wang, Yun-He; Duan, Chang-Qing; Liu, Yan-Lin

2016-07-01

The evolution of volatile sulfur compounds (VSCs) in Cabernet Sauvignon wines from seven regions of China during maturation in oak barrels was investigated. The barrels were made of different wood grains (fine and medium) and toasting levels (light and medium). Twelve VSCs were quantified by GC/FPD, with dimethyl sulfide (DMS) and methionol exceeding their sensory thresholds. Most VSCs tended to decline during the aging, while DMS was found to increase. After one year aging, the levels of DMS, 2-methyltetrahy-drothiophen-3-one and sulfur-containing esters were lower in the wines aged in oak barrels than in stainless steel tanks. The wood grain and toasting level of oak barrels significantly influenced the concentration of S-methyl thioacetate and 2-methyltetrahy-drothiophen-3-one. This study reported the evolution of VSCs in wines during oak barrel aging for the first time and evaluated the influence of barrel types, which would provide wine-makers with references in making proposals about wine aging. Copyright © 2016 Elsevier Ltd. All rights reserved.

Characterization of Phenolic Compounds in Wine Lees

PubMed Central

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 < 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. PMID:29587406

Characterization of Phenolic Compounds in Wine Lees.

PubMed

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 < 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.

Code of Federal Regulations, 2010 CFR

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

PubMed

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.

Increased resveratrol production in wines using engineered wine strains Saccharomyces cerevisiae EC1118 and relaxed antibiotic or auxotrophic selection.

PubMed

Sun, Ping; Liang, Jing-Long; Kang, Lin-Zhi; Huang, Xiao-Yan; Huang, Jia-Jun; Ye, Zhi-Wei; Guo, Li-Qiong; Lin, Jun-Fang

2015-01-01

Resveratrol is a polyphenolic compound with diverse beneficial effects on human health. Red wine is the major dietary source of resveratrol but the amount that people can obtain from wines is limited. To increase the resveratrol production in wines, two expression vectors carrying 4-coumarate: coenzyme A ligase gene (4CL) from Arabidopsis thaliana and resveratrol synthase gene (RS) from Vitis vinifera were transformed into industrial wine strain Saccharomyces cerevisiae EC1118. When cultured with 1 mM p-coumaric acid, the engineered strains grown with and without the addition of antibiotics produced 8.249 and 3.317 mg/L of trans-resveratrol in the culture broth, respectively. Resveratrol content of the wine fermented with engineered strains was twice higher than that of the control, indicating that our engineered strains could increase the production of resveratrol during wine fermentation. © 2015 American Institute of Chemical Engineers.

Wine oxidation and the role of cork.

PubMed

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.

27 CFR 24.293 - Wine for Government use.

Code of Federal Regulations, 2010 CFR

2010-04-01

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

27 CFR 24.293 - Wine for Government use.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Wine for Government use... § 24.293 Wine for Government use. (a) General. Wine may be removed from bonded wine premises, free of tax, for use of the Government of the United States, or any agency thereof, upon receipt of a proper...

The Influence of the Variety, Vineyard, and Vintage on the Romanian White Wines Quality

PubMed Central

Hosu, Anamaria; Floare-Avram, Veronica; Feher, Ioana; Inceu, Mihai

2016-01-01

The wine is one of the most consumed drinks over the world, being subjected to falsification or adulteration regarding the variety, vintage, and geographical region. In this study, the influence of different characteristics of wines (type, production year, and origin) on the total phenolic content, total flavonoids content, antioxidant activity, total sugars content, pH, and 18O/16O isotopic ratio was investigated. The differentiation of selected wines on the basis of tested parameters was investigated using chemometric techniques, such as analysis of variance, cluster analysis, and principal component analysis. The experimental results are in agreement with other outcomes and allow concluding that variety and vineyard have the major influence on the studied parameters, but, also, statistical interaction effect between year and vineyard and year and variety is observed in some cases. The obtained results have demonstrated that these parameters together with chemometric techniques show a significant potential to be used for discrimination of white wines. PMID:27840767

Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.

PubMed

Kennison, Kristen R; Wilkinson, Kerry L; Williams, Hannah G; Smith, Jeanette H; Gibberd, Mark R

2007-12-26

Although smoke exposure has been associated with the development of smoke taint in grapes and subsequently in wine, to date there have been no studies that have demonstrated a direct link. In this study, postharvest smoke exposure of grapes was utilized to demonstrate that smoke significantly influences the chemical composition and sensory characteristics of wine and causes an apparent 'smoke taint'. Verdelho grapes were exposed to straw-derived smoke for 1 h and then fermented according to two different winemaking treatments. Control wines were made by fermenting unsmoked grapes. Sensory studies established a perceivable difference between smoked and unsmoked wines; smoked wines were described as exhibiting 'smoky', 'dirty', 'earthy', 'burnt' and 'smoked meat' characteristics. Quantitative analysis, by means of gas chromatography-mass spectrometry, identified guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, eugenol, and furfural in each of the wines made from smoked grapes. However, these compounds were not detected in the unsmoked wines, and their origin is therefore attributed to the application of smoke. Increased ethanol concentrations and browning were also observed in wines made from grapes exposed to smoke.

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

PubMed

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.

Gene movement and genetic association with regional climate gradients in California valley oak (Quercus lobata Née) in the face of climate change

USGS Publications Warehouse

Sork, Victoria L.; Davis, Frank W.; Westfall, Robert; Flint, Alan L.; Ikegami, Makihiko; Wang, Hongfang; Grivet, Delphine

2010-01-01

Rapid climate change jeopardizes tree populations by shifting current climate zones. To avoid extinction, tree populations must tolerate, adapt, or migrate. Here we investigate geographic patterns of genetic variation in valley oak, Quercus lobata N??e, to assess how underlying genetic structure of populations might influence this species' ability to survive climate change. First, to understand how genetic lineages shape spatial genetic patterns, we examine historical patterns of colonization. Second, we examine the correlation between multivariate nuclear genetic variation and climatic variation. Third, to illustrate how geographic genetic variation could interact with regional patterns of 21st Century climate change, we produce region-specific bioclimatic distributions of valley oak using Maximum Entropy (MAXENT) models based on downscaled historical (1971-2000) and future (2070-2100) climate grids. Future climatologies are based on a moderate-high (A2) carbon emission scenario and two different global climate models. Chloroplast markers indicate historical range-wide connectivity via colonization, especially in the north. Multivariate nuclear genotypes show a strong association with climate variation that provides opportunity for local adaptation to the conditions within their climatic envelope. Comparison of regional current and projected patterns of climate suitability indicates that valley oaks grow in distinctly different climate conditions in different parts of their range. Our models predict widely different regional outcomes from local displacement of a few kilometres to hundreds of kilometres. We conclude that the relative importance of migration, adaptation, and tolerance are likely to vary widely for populations among regions, and that late 21st Century conditions could lead to regional extinctions. ?? 2010 Blackwell Publishing Ltd.

Gene movement and genetic association with regional climate gradients in California valley oak (Quercus lobata Née) in the face of climate change.

PubMed

Sork, Victoria L; Davis, Frank W; Westfall, Robert; Flint, Alan; Ikegami, Makihiko; Wang, Hongfang; Grivet, Delphine

2010-09-01

Rapid climate change jeopardizes tree populations by shifting current climate zones. To avoid extinction, tree populations must tolerate, adapt, or migrate. Here we investigate geographic patterns of genetic variation in valley oak, Quercus lobata Née, to assess how underlying genetic structure of populations might influence this species' ability to survive climate change. First, to understand how genetic lineages shape spatial genetic patterns, we examine historical patterns of colonization. Second, we examine the correlation between multivariate nuclear genetic variation and climatic variation. Third, to illustrate how geographic genetic variation could interact with regional patterns of 21st Century climate change, we produce region-specific bioclimatic distributions of valley oak using Maximum Entropy (MAXENT) models based on downscaled historical (1971-2000) and future (2070-2100) climate grids. Future climatologies are based on a moderate-high (A2) carbon emission scenario and two different global climate models. Chloroplast markers indicate historical range-wide connectivity via colonization, especially in the north. Multivariate nuclear genotypes show a strong association with climate variation that provides opportunity for local adaptation to the conditions within their climatic envelope. Comparison of regional current and projected patterns of climate suitability indicates that valley oaks grow in distinctly different climate conditions in different parts of their range. Our models predict widely different regional outcomes from local displacement of a few kilometres to hundreds of kilometres. We conclude that the relative importance of migration, adaptation, and tolerance are likely to vary widely for populations among regions, and that late 21st Century conditions could lead to regional extinctions.

27 CFR 19.256 - Tax on wine.

Code of Federal Regulations, 2014 CFR

2014-04-01

... OF THE TREASURY ALCOHOL DISTILLED SPIRITS PLANTS Distilled Spirits Taxes Additional Tax Provisions... wine, and compounds sold as wine) produced in or imported into or brought into the United States is....S.C. 5362(b)(3) for wine that is transferred in bond to the proprietor's distilled spirits plant...

27 CFR 19.256 - Tax on wine.

Code of Federal Regulations, 2013 CFR

2013-04-01

... OF THE TREASURY ALCOHOL DISTILLED SPIRITS PLANTS Distilled Spirits Taxes Additional Tax Provisions... wine, and compounds sold as wine) produced in or imported into or brought into the United States is....S.C. 5362(b)(3) for wine that is transferred in bond to the proprietor's distilled spirits plant...

27 CFR 19.256 - Tax on wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

... OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Distilled Spirits Taxes Additional Tax Provisions... wine, and compounds sold as wine) produced in or imported into or brought into the United States is....S.C. 5362(b)(3) for wine that is transferred in bond to the proprietor's distilled spirits plant...

27 CFR 19.256 - Tax on wine.

Code of Federal Regulations, 2012 CFR

2012-04-01

... OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Distilled Spirits Taxes Additional Tax Provisions... wine, and compounds sold as wine) produced in or imported into or brought into the United States is....S.C. 5362(b)(3) for wine that is transferred in bond to the proprietor's distilled spirits plant...

Antioxidant activity of selected Spanish wines in corn oil emulsions.

PubMed

Sánchez-Moreno, C; Satué-Gracia, M T; Frankel, E N

2000-11-01

Wines contain phenolic compounds that may be useful for preventing lipid oxidation as dietary antioxidants. This study was aimed at evaluating the antioxidant activity in corn oil emulsions of seventeen selected Spanish wines and two California wines. The inhibition of hydroperoxide formation at 10 microM gallic acid equivalents (GAE) varied from 8.4% to 40.2% with the red wines, from 20.9% to 45.8% with the rosé wines, and from 6.5% to 47.0% with the white wines. The inhibition of hydroperoxide formation at 20 microM GAE varied from 11.9% to 34.1% with the red wines, from 0.1% to 34. 5% with the rosé wines, and from 3.3% to 37.2% with the white wines. The inhibition of hexanal formation at 10 microM GAE varied from 23. 6% to 64.4% with the red wines, from 42.7% to 68.5% with the rosé wines, and from 28.4% to 68.8% with the white wines. The inhibition of hexanal formation at 20 microM GAE varied from 33.0% to 46.3% with the red wines, from 11.3% to 66.5% with the rosé wines, and from -16.7% to +21.0% with the white wines. The antioxidant effect decreased with increasing concentration. This antioxidant activity was related to the five main groups of phenolic compounds identified in wines by HPLC. The relative antioxidant activity correlated positively with the total phenol content of wines (by the Folin-Ciocalteu method and by HPLC), benzoic acids, anthocyanins, flavan-3-ols, and flavonols, for the inhibition of hydroperoxides and hexanal at 10 and 20 microM GAE.

High Resolution Melting (HRM) applied to wine authenticity.

PubMed

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.

Wine microbiome: A dynamic world of microbial interactions.

PubMed

Liu, Youzhong; Rousseaux, Sandrine; Tourdot-Maréchal, Raphaëlle; Sadoudi, Mohand; Gougeon, Régis; Schmitt-Kopplin, Philippe; Alexandre, Hervé

2017-03-04

Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.

Preparation and Antioxidant Activity of Purple Potato Wine

PubMed Central

Zhong-hua, Liu; Jie, Guo

2015-01-01

Purple potatoes were used as raw material to study the purple potato wine production process and antioxidant activity. This paper analyzed different fermentation time, fermentation temperature, yeast inoculum, initial pH, the initial sugar content on alcohol and anthocyanin contents of purple potato wine by single factor experiments and response surface methodology(RSM). The results showed that the optimum fermentation conditions of purple potato wine were as follows: fermentation temperature was 26oC, yeast inoculum was 0.15%, fermentation time was 7 d, initial pH was 3.0 and initial sugar content was 11 %. Under these conditions the alcohol and anthocyanin contents of purple potato wine could reach 10.55%/Vol and 6.42 μg/mL, respectively. The purple potato wine was purple, bright in colour, pleasant fragrance and pure taste. Prepared purple potato wine had the ability of reducing Fe3+ and scavenging superoxide anion radicals, which meant that purple potato wine had certain antioxidant activity. PMID:26998173

Climate Signal Detection in Wine Quality Using Gridded vs. Station Data in North-East Hungary

NASA Astrophysics Data System (ADS)

Mika, Janos; Razsi, Andras; Gal, Lajos

2017-04-01

The grapevine is one of the oldest cultivated plants. Today's viticultural regions for quality wine production are located in relatively narrow geographical and therefore climatic niches. Our target area, the Matra Region in NE Hungary is fairly close to the edge of optimal wine production concerning its climate conditions. Fifty year (1961-2010) wine and quality (natural sugar content, in weight % of must) data are analysed and compared to parallel climate variables. Two sets of station-based monthly temperature, sunshine duration and precipitation data, taken from neighbouring stations, Eger-Kőlyuktető (1961-2010) and Kompolt (1976-2006) are used in 132 combinations, together with daily grid-point data provided by the CarpatClim Project (www.carpatclim-eu.org/pages/home). By now it is clear that (1) wine quality, is in significant negative correlation with the annual precipitation and in positive correlation with temperature and sunshine duration. (2) Applying a wide combination of monthly data we obtain even stronger correlations (higher significance according to t-tests) even from the station-based data, but it is difficult to select and optimum model from the many proper combinations differing in performance over the test sample just slightly. (3) The interpolated site-specific areal averages from the grid-point data provide even better results and stronger differences between the best models and the few other candidates. (4) Further improvement of statistical signal detection capacity of the above climate variables by using 5-day averages, point at the strong vulnerability of wine quality on climate anomalies of some key phenological phases of the investigated grapevine-mixes. Enhanced spatial and temporal resolution provides much better fit to the observed wine quality data. The study has been supported by the OTKA-113209 national project.

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

PubMed

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.

27 CFR 24.301 - Bulk still wine record.

Code of Federal Regulations, 2014 CFR

2014-04-01

.... 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...

27 CFR 24.301 - Bulk still wine record.

Code of Federal Regulations, 2012 CFR

2012-04-01

.... 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...

27 CFR 24.301 - Bulk still wine record.

Code of Federal Regulations, 2011 CFR

2011-04-01

.... 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...

27 CFR 24.301 - Bulk still wine record.

Code of Federal Regulations, 2013 CFR

2013-04-01

.... 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...

27 CFR 24.301 - Bulk still wine record.

Code of Federal Regulations, 2010 CFR

2010-04-01

.... 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...

Adsorption of Wine Constituents on Functionalized Surfaces.

PubMed

Mierczynska-Vasilev, Agnieszka; Smith, Paul A

2016-10-18

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

Wine pH Prevails over Buffering Capacity of Human Saliva.

PubMed

Obreque-Slier, Elías; Espínola-Espínola, Valeria; López-Solís, Remigio

2016-11-02

Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly by the carbonate/bicarbonate pair (pK a = 6.1). Few data are available on whether the buffering capacity of saliva may alter the pH of wine and thus its sensorial properties. In this study both in vitro and in vivo approaches were conducted to measure pH in mixtures of representative red and white wines with human saliva. Continuous additions of microvolumes of either wine to a definite volume (3 mL) of saliva in vitro resulted in a progressive and steep decline in the pH of the wine/saliva mixture. Thus, a few microliters of either wine (<0.27 mL) was sufficient to reduce the pH of saliva by 1 pH unit. Further additions of wine to saliva lowered the pH to that of the corresponding wine. In the in vivo assay, definite volumes (1.5-18 mL) of either wine were mixed for 15 s with the mouth saliva of individual healthy subjects before pH determination in the expectorated wine/saliva mixtures. Compared to saliva, pronounced decreases in pH were observed, thus approaching the pH of wine even with the smallest volume of wine in the assay. Altogether, these results demonstrate that the buffering capacity of wine prevails over that of saliva and that during degustation the pH of the wine/saliva mixture in the mouth is, at least temporarily, that of the corresponding wine.

Genomic signatures of adaptation to wine biological ageing conditions in biofilm-forming flor yeasts.

PubMed

Coi, A L; Bigey, F; Mallet, S; Marsit, S; Zara, G; Gladieux, P; Galeote, V; Budroni, M; Dequin, S; Legras, J L

2017-04-01

The molecular and evolutionary processes underlying fungal domestication remain largely unknown despite the importance of fungi to bioindustry and for comparative adaptation genomics in eukaryotes. Wine fermentation and biological ageing are performed by strains of S. cerevisiae with, respectively, pelagic fermentative growth on glucose and biofilm aerobic growth utilizing ethanol. Here, we use environmental samples of wine and flor yeasts to investigate the genomic basis of yeast adaptation to contrasted anthropogenic environments. Phylogenetic inference and population structure analysis based on single nucleotide polymorphisms revealed a group of flor yeasts separated from wine yeasts. A combination of methods revealed several highly differentiated regions between wine and flor yeasts, and analyses using codon-substitution models for detecting molecular adaptation identified sites under positive selection in the high-affinity transporter gene ZRT1. The cross-population composite likelihood ratio revealed selective sweeps at three regions, including in the hexose transporter gene HXT7, the yapsin gene YPS6 and the membrane protein coding gene MTS27. Our analyses also revealed that the biological ageing environment has led to the accumulation of numerous mutations in proteins from several networks, including Flo11 regulation and divalent metal transport. Together, our findings suggest that the tuning of FLO11 expression and zinc transport networks are a distinctive feature of the genetic changes underlying the domestication of flor yeasts. Our study highlights the multiplicity of genomic changes underlying yeast adaptation to man-made habitats and reveals that flor/wine yeast lineage can serve as a useful model for studying the genomics of adaptive divergence. © 2017 John Wiley & Sons Ltd.

27 CFR 24.77 - Experimental wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... Experimental wine. (a) General. Any scientific university, college of learning, or institution of scientific research may, without payment of tax, produce, receive, blend, treat, and store wine for experimental or...

27 CFR 24.77 - Experimental wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

... Experimental wine. (a) General. Any scientific university, college of learning, or institution of scientific research may, without payment of tax, produce, receive, blend, treat, and store wine for experimental or...

Rorschach inkblot port-wine stain.

PubMed

Coots, N V; Elston, D M

1997-01-01

We present an infant born with bilaterally symmetric, anterior and posterior port-wine stains. These lesions presented a striking resemblance to Rorschach inkblots, a phenomenon not previously reported. A discussion of the case as well as a discussion of syndromes associated with port-wine stains is provided.

A Quantitative Analysis of the Fretted Terrain Valleys, Arabia Terra, Mars

NASA Astrophysics Data System (ADS)

Mason, Kelsey Anne

Fretted terrain describes regions on Mars with low-lying, flat valleys separated by steep cliffs that often form polygonal-shaped mesas. The fretted terrain valleys have a morphology distinct from other valleys found on Mars, and their unknown origin may hold insights into critical questions about Mars' tectonic, magmatic, and hydrologic history. Current hypothesis for the formation of the fretted terrain include fracturing as well as hydrological flow processes such as fluvial or glacial erosion. The region for this study is located in eastern Arabia Terra and is the type-location for fretted terrain. By qualitatively and quantitatively documenting the planform, or map-view, valley geometries and orientations throughout the fretted terrain, this study better constrains the origin of the valleys. Valleys were mapped using automated routines in ArcGIS including the D8 flow direction algorithm. Valleys were then grouped geographically into basins and also by Strahler order. The valleys were then segmented every 50 km and the azimuth of each segment was calculated. The resulting valley azimuths were analyzed using rose diagrams to quantitatively describe the planform geometries of the valleys. Qualitatively, the majority of basins were found to have rectangular valley geometries. The downslope direction was calculated for each basin, and it was compared to the corresponding valley azimuths. The basins with rectangular valley geometries had valleys with an azimuth mode nearly parallel to the downslope direction and another azimuth mode perpendicular to the downslope direction. The valley azimuth mode parallel to the downslope direction is attributed to hydrological flow processes while the mode perpendicular to the downslope direction is attributed to fracturing related to the formation or existence of the Mars global dichotomy boundary.

27 CFR 24.91 - Conveyance of untaxpaid wine or spirits.

Code of Federal Regulations, 2010 CFR

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...

Sulfites and the wine metabolome.

PubMed

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.

27 CFR 24.86 - Essences produced on wine premises.

Code of Federal Regulations, 2010 CFR

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.

Code of Federal Regulations, 2010 CFR

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...

The palm wine trade: occupational and health hazards.

PubMed

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.

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

PubMed

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.

Ozone Laminae and Their Entrainment Into a Valley Boundary Layer, as Observed From a Mountaintop Monitoring Station, Ozonesondes, and Aircraft Over California's San Joaquin Valley

NASA Astrophysics Data System (ADS)

Faloona, I. C.; Conley, S. A.; Caputi, D.; Trousdell, J.; Chiao, S.; Eiserloh, A. J., Jr.; Clark, J.; Iraci, L. T.; Yates, E. L.; Marrero, J. E.; Ryoo, J. M.; McNamara, M. E.

2016-12-01

The San Joaquin Valley of California is wide ( 75 km) and long ( 400 km), and is situated under strong atmospheric subsidence due, in part, to the proximity of the midlatitude anticyclone of the Pacific High. The capping effect of this subsidence is especially prominent during the warm season when ground level ozone is a serious air quality concern across the region. While relatively clean marine boundary layer air is primarily funneled into the valley below the strong subsidence inversion at significant gaps in the upwind Coast Range mountains, airflow aloft also spills over these barriers and mixes into the valley from above. Because this transmountain flow occurs under the influence of synoptic subsidence it tends to present discrete, laminar sheets of differing air composition above the valley boundary layer. Meanwhile, although the boundary layers tend to remain shallow due to the prevailing subsidence, orographic and anabatic venting of valley boundary layer air around the basin whips up a complex admixture of regional air masses into a "buffer layer" just above the boundary layer (zi) and below the lower free troposphere. We present scalar data of widely varying lifetimes including ozone, methane, NOx, and thermodynamic observations from upwind and within the San Joaquin Valley to better explain this layering and its subsequent erosion into the valley boundary layer via entrainment. Data collected at a mountaintop monitoring station on Chews Ridge in the Coast Range, by coastal ozonesondes, and aircraft are analyzed to document the dynamic layering processes around the complex terrain surrounding the valley. Particular emphasis will be made on observational methods whereby distal ozone can be distinguished from the regional ozone to better understand the influence of exogenous sources on air quality in the valley.

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

PubMed

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.

27 CFR 24.291 - Removal of wine for vinegar production.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removal of wine for... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.291 Removal of wine for vinegar production. (a) General. Still wine may be...

27 CFR 24.290 - Removal of wine as distilling material.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removal of wine as... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.290 Removal of wine as distilling material. (a) General. Still wine may be...

Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species

PubMed Central

Belda, Ignacio; Ruiz, Javier; Alastruey-Izquierdo, Ana; Navascués, Eva; Marquina, Domingo; Santos, Antonio

2016-01-01

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-Saccharomyces yeast species

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

PubMed

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.

Code of Federal Regulations, 2010 CFR

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...

Air flow analysis in the upper Río Negro Valley (Argentina)

NASA Astrophysics Data System (ADS)

Cogliati, M. G.; Mazzeo, N. A.

2006-06-01

The so called Upper Río Negro Valley in Argentina is one of the most important fruit and vegetable production regions of the country. It comprises the lower valleys of the Limay and Neuquén rivers and the upper Negro river valley. Out of the 41,671 cultivated hectares, 84.6% are cultivated with fruit trees, especially apple, pear and stone fruit trees. Late frosts occurring when trees are sensitive to low temperatures have a significant impact on the regional production. This study presents an analysis of air flow characteristics in the Upper Río Negro Valley and its relationship with ambient air flow. To such effect, observations made when synoptic-scale weather patterns were favorable for radiative frosts (light wind and clear sky) or nocturnal temperature inversion in the lower layer were used. In the Negro river valley, both wind channeling and downward horizontal momentum transport from ambient wind were observed; in nighttime, very light wind events occurred, possibly associated with drainage winds from the nearby higher levels of the barda. In the Neuquén river valley, the prevailing effect appeared to be forced channeling, consistent with the results obtained in valleys where the synoptic scale wind crossed the axis of the valley. In the Limay river valley, the flow was observed to blow parallel to the longitudinal valley axis, possibly influenced by pressure gradient and forced channeling.

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

Code of Federal Regulations, 2010 CFR

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...

The McMurdo Dry Valleys: A landscape on the threshold of change

NASA Astrophysics Data System (ADS)

Fountain, Andrew G.; Levy, Joseph S.; Gooseff, Michael N.; Van Horn, David

2014-11-01

Field observations of coastal and lowland regions in the McMurdo Dry Valleys suggest they are on the threshold of rapid topographic change, in contrast to the high elevation upland landscape that represents some of the lowest rates of surface change on Earth. A number of landscapes have undergone dramatic and unprecedented landscape changes over the past decade including, the Wright Lower Glacier (Wright Valley) - ablated several tens of meters, the Garwood River (Garwood Valley) has incised > 3 m into massive ice permafrost, smaller streams in Taylor Valley (Crescent, Lawson, and Lost Seal Streams) have experienced extensive down-cutting and/or bank undercutting, and Canada Glacier (Taylor Valley) has formed sheer, > 4 meter deep canyons. The commonality between all these landscape changes appears to be sediment on ice acting as a catalyst for melting, including ice-cement permafrost thaw. We attribute these changes to increasing solar radiation over the past decade despite no significant trend in summer air temperature. To infer possible future landscape changes in the McMurdo Dry Valleys, due to anticipated climate warming, we map ‘at risk’ landscapes defined as those with buried massive ice in relative warm regions of the valleys. Results show that large regions of the valley bottoms are ‘at risk’. Changes in surface topography will trigger important responses in hydrology, geochemistry, and biological community structure and function.

Effect of wine pH and bottle closure on tannins.

PubMed

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.

Nuclear and analytical methods for investigation of high quality wines

NASA Astrophysics Data System (ADS)

Tonev, D.; Geleva, E.; Grigorov, T.; Goutev, N.; Protohristov, H.; Stoyanov, Ch; Bashev, V.; Tringovska, I.; Kostova, D.

2018-05-01

Nuclear and analytical methods can help to determine the year of production – vintage and the geographical provenance of high quality wines. A complex analytical investigation of Melnik fine wines from “Artarkata” vineyards, Vinogradi village near Melnik in Southwest Bulgaria using different methods and equipment were performed. Nuclear methods, based on measured gamma-ray activity of 137Cs and specific activity of 3H can be used to determine the year of wine production. The specific activity of 137Cs was measured in wines from different vintages using Low-Background High-Resolution Gamma-Spectrometry. Tritium measurements in wine samples were carried out by using a low level liquid scintillation counting in a Packard Tri-Carb 2770 TR/SL liquid scintillation analyzer. The identification of the origin of wines using their chemical fingerprints is of great interest for wine consumers and producers. Determination of 16 chemical elements in samples from soil, wine stems, wine leaves and fine wine from the type Shiroka Melnishka, which are grown in typical Melnik vineyard was made, using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES).

Geologic history of the Yosemite Valley

USGS Publications Warehouse

Matthes, Francois E.

1930-01-01

Projection of the longitudinal profiles of these hanging valleys forward to the axis of the Merced Canyon shows that they are closely accordant in height. Their profiles indicate a series of points on a former profile of the Merced with respect to which the side streams had graded their courses prior to the last uplift. This old profile can be extended upward into the glaciated part of the Merced Canyon above El Portal and even into the profoundly glaciated Yosemite Valley, accordant points being furnished by a number of hanging side valleys (due allowance being made for glacial erosion suffered by those valleys). However, not all the hanging valleys of the Yosemite region are accordant with this set. Several of them, including the upland valley of Yosemite Creek, constitute a separate set indicating another old profile of the Merced at a level 600 to 1,000 feet higher than the first. Others, including the hanging gulch of lower Bridalveil Creek, point to an old profile of the Merced about 1,200 feet lower than the first. There are thus three distinct sets of hanging valleys produced in three cycles of stream erosion. The valleys of the upper set, like those of the middle set, were left hanging as a result of rapid trenching by the Merced induced by an uplift of the range, there having been two such uplifts. Only the valleys of the lower set hang because of glacial deepening and widening of the Yosemite Valley, the cycle in which they were cut having been interrupted by the advent of the Pleistocene glaciers. They consequently indicate the preglacial depth of the Yosemite Valley. That depth, measured from the brow of El Capitan, was about 2,400 feet; measured from the rim at Glacier Point it was about 2,000 feet.

Robust Ultraviolet-Visible (UV-Vis) Partial Least-Squares (PLS) Models for Tannin Quantification in Red Wine.

PubMed

Aleixandre-Tudo, José Luis; Nieuwoudt, Helené; Aleixandre, José Luis; Du Toit, Wessel J

2015-02-04

The validation of ultraviolet-visible (UV-vis) spectroscopy combined with partial least-squares (PLS) regression to quantify red wine tannins is reported. The methylcellulose precipitable (MCP) tannin assay and the bovine serum albumin (BSA) tannin assay were used as reference methods. To take the high variability of wine tannins into account when the calibration models were built, a diverse data set was collected from samples of South African red wines that consisted of 18 different cultivars, from regions spanning the wine grape-growing areas of South Africa with their various sites, climates, and soils, ranging in vintage from 2000 to 2012. A total of 240 wine samples were analyzed, and these were divided into a calibration set (n = 120) and a validation set (n = 120) to evaluate the predictive ability of the models. To test the robustness of the PLS calibration models, the predictive ability of the classifying variables cultivar, vintage year, and experimental versus commercial wines was also tested. In general, the statistics obtained when BSA was used as a reference method were slightly better than those obtained with MCP. Despite this, the MCP tannin assay should also be considered as a valid reference method for developing PLS calibrations. The best calibration statistics for the prediction of new samples were coefficient of correlation (R 2 val) = 0.89, root mean standard error of prediction (RMSEP) = 0.16, and residual predictive deviation (RPD) = 3.49 for MCP and R 2 val = 0.93, RMSEP = 0.08, and RPD = 4.07 for BSA, when only the UV region (260-310 nm) was selected, which also led to a faster analysis time. In addition, a difference in the results obtained when the predictive ability of the classifying variables vintage, cultivar, or commercial versus experimental wines was studied suggests that tannin composition is highly affected by many factors. This study also discusses the correlations in tannin values between the methylcellulose and protein

27 CFR 24.233 - Addition of spirits to wine.

Code of Federal Regulations, 2010 CFR

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...

27 CFR 26.52 - Still wines containing carbon dioxide.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Still wines containing... ISLANDS Formulas for Products From Puerto Rico § 26.52 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine; except...

27 CFR 26.222 - Still wines containing carbon dioxide.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Still wines containing... ISLANDS Formulas for Products From the Virgin Islands § 26.222 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine...

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.

PubMed

Liu, Jing; Arneborg, Nils; Toldam-Andersen, Torben B; Petersen, Mikael A; Bredie, Wender Lp

2017-08-01

There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines. The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola in sequential fermentation with S. cerevisiae resulted in richer berry and fruity flavours in wines. The sensory plot showed a more clear separation among wine samples by grape cultivars compared with yeast strains. Knowledge on the influence of indigenous non-Saccharomyces strains and grape cultivars on the flavour generation contributed to producing diverse wines in cool-climate wine regions. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption.

PubMed

Rousseva, Michaela; Kontoudakis, Nikolaos; Schmidtke, Leigh M; Scollary, Geoffrey R; Clark, Andrew C

2016-07-15

Copper and iron in wine can influence oxidative, reductive and colloidal stability. The current study utilises a solid phase extraction technique to fractionate these metals into hydrophobic, cationic and residual forms, with quantification by ICP-OES. The impact of aspects of wine production on the metal fractions was examined, along with the relationship between metal fractions and oxygen decay rates. Addition of copper and iron to juice, followed by fermentation, favoured an increase in all of their respective metal fractions in the wine, with the largest increase observed for the cationic form of iron. Bentonite fining of the protein-containing wines led to a significant reduction in the cationic fraction of copper and an increase in the cationic form of iron. Total copper correlated more closely with oxygen consumption in the wine compared to total iron, and the residual and cationic forms of copper provided the largest contribution to this impact. Copyright © 2016 Elsevier Ltd. All rights reserved.

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

PubMed

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.

Death Valley regional groundwater flow system, Nevada and California-Hydrogeologic framework and transient groundwater flow model

USGS Publications Warehouse

Belcher, Wayne R.; Sweetkind, Donald S.

2010-01-01

A numerical three-dimensional (3D) transient groundwater flow model of the Death Valley region was developed by the U.S. Geological Survey for the U.S. Department of Energy programs at the Nevada Test Site and at Yucca Mountain, Nevada. Decades of study of aspects of the groundwater flow system and previous less extensive groundwater flow models were incorporated and reevaluated together with new data to provide greater detail for the complex, digital model. A 3D digital hydrogeologic framework model (HFM) was developed from digital elevation models, geologic maps, borehole information, geologic and hydrogeologic cross sections, and other 3D models to represent the geometry of the hydrogeologic units (HGUs). Structural features, such as faults and fractures, that affect groundwater flow also were added. The HFM represents Precambrian and Paleozoic crystalline and sedimentary rocks, Mesozoic sedimentary rocks, Mesozoic to Cenozoic intrusive rocks, Cenozoic volcanic tuffs and lavas, and late Cenozoic sedimentary deposits of the Death Valley regional groundwater flow system (DVRFS) region in 27 HGUs. Information from a series of investigations was compiled to conceptualize and quantify hydrologic components of the groundwater flow system within the DVRFS model domain and to provide hydraulic-property and head-observation data used in the calibration of the transient-flow model. These studies reevaluated natural groundwater discharge occurring through evapotranspiration (ET) and spring flow; the history of groundwater pumping from 1913 through 1998; groundwater recharge simulated as net infiltration; model boundary inflows and outflows based on regional hydraulic gradients and water budgets of surrounding areas; hydraulic conductivity and its relation to depth; and water levels appropriate for regional simulation of prepumped and pumped conditions within the DVRFS model domain. Simulation results appropriate for the regional extent and scale of the model were provided

27 CFR 28.315 - Loss of wine in transit.

Code of Federal Regulations, 2010 CFR

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...

Update to the Ground-Water Withdrawals Database for the Death Valley Regional Ground-Water Flow System, Nevada and California, 1913-2003

USGS Publications Warehouse

Moreo, Michael T.; Justet, Leigh

2008-01-01

Ground-water withdrawal estimates from 1913 through 2003 for the Death Valley regional ground-water flow system are compiled in an electronic database to support a regional, three-dimensional, transient ground-water flow model. This database updates a previously published database that compiled estimates of ground-water withdrawals for 1913-1998. The same methodology is used to construct each database. Primary differences between the 2 databases are an additional 5 years of ground-water withdrawal data, well locations in the updated database are restricted to Death Valley regional ground-water flow system model boundary, and application rates are from 0 to 1.5 feet per year lower than original estimates. The lower application rates result from revised estimates of crop consumptive use, which are based on updated estimates of potential evapotranspiration. In 2003, about 55,700 acre-feet of ground water was pumped in the DVRFS, of which 69 percent was used for irrigation, 13 percent for domestic, and 18 percent for public supply, commercial, and mining activities.

Application of insoluble fibers in the fining of wine phenolics.

PubMed

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.

Fruit Wines Inhibitory Activity Against α-Glucosidase.

PubMed

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