Combine use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production

Most red wines commercialized in the market use the malolactic fermentationprocess in order to ensure stability from a microbiological point of view. In this secondfermentation, malic acid is converted into L-lactic acid under controlled setups. Howeverthis process is not free from possible collateral effects that on some occasions produceoff-flavors, wine quality loss and human health problems. In warm viticulture regions suchas the south of Spain, the risk of suffering a deviation during the malolactic fermentationprocess increases due to the high must pH. This contributes to produce wines with highvolatile acidity and biogenic amine values. This manuscript develops a new red winemakingmethodology that consists of combining the use of two non-Saccharomyces yeast strains asan alternative to the traditional malolactic fermentation. In this method, malic acid is totallyconsumed by Schizosaccharomyces pombe, thus achieving the microbiological stabilizationobjective, while Lachancea thermotolerans produces lactic acid in order not to reduce andeven increase the acidity of wines produced from low acidity musts. This technique reducesthe risks inherent to the malolactic fermentation process when performed in warm regions.The result is more fruity wines that contain less acetic acid and biogenic amines than thetraditional controls that have undergone the classical malolactic fermentation.

Launching the Vicario Viaduct: Andalucia, Spain

The Vicario Viaduct is located in the A-44 motorway, in the South-East part of Spain. It crosses a natural gorge, near the town of Ízbor in the province of Granada. A single continuous steel concrete composite deck, 24 m wide and 175 m long, divided in two 87,5 m spans, has been built. The cross section is a single structural steel box, 8,00 m wide and 4,52 m deep. The total width of 24 m is reached adding a strut and tie system each 4,375 m on both sides of the box. The steel parts of the deck were entirely constructed in the workshop and then they were erected on site just behind one of the abutments. Finally a 27.5 m long steel nose was connected to launch the deck. The main problems have been the curved shape of the deck (1420 m radius in plan) producing a non symmetric transverse distribution of reactions on each support and the cantilever reaching 87,5 m long, producing a maximum deflection of 1500 mm

Understanding social enterprise country models: Spain

Purpose – The purpose of this paper is to describe the historical institutional context of Spain in the past 40 years and to analyze the influence of institutional factors in the current model of social enterprise existing in the country. Design/methodology/approach – This study draws on the theory of historical institutionalism, national-level empirical data and Kerlin conceptual framework (2013) that informs models of social enterprise. Findings – This paper describe some traits of Spain’s social enterprise that can be explained by the evolution of its institutional context in the past 40 years. It helps to validate, from a historical institutionalistic perspective, aspects of the Kerlin framework for social enterprise models. It also begins to show that the analysis of regional differences in the context should be taken into consideration when examining a country’s social enterprise space. Research limitations/implications – This discussion paper encourages academics to analyze regional differences in the emergence of social enterprise within a country. The main limitation of the paper is the lack of an “official” definition of social enterprise in Spain. Originality/value – This paper applies a valuable framework to a country with a unique political and economic history in the past 40 years. It contributes to enrich the research on the emergence and development of social enterprises in a variety of contexts and advances understanding of how regional differences inside a country influence the development of social enterprises.

Yield and sugar accumulating capacities of Airén cultivar. A preliminary study

Airén is the most worldwide spread white grape cultivar, high yielding, well adapted to hot, dry conditions, and not very sensitive to fungal diseases. Its largest growing region is La Mancha, where Airén has been traditionally bush trained, spur pruned and grown with no irrigation. However, grape growing has evolved to meet the need for higher yields and harvest mechanization; and modern cultural practices train grape vines to simple multi-wire trellis systems, cane pruned, and usually irrigated. The aim of the present study was to evaluate the yield and sugar accumulating capacities of Airén cultivar with regard to leaf area, and to assess the influence that different yield components have on yield. In 2014, five commercial irrigated vineyards, located in La Mancha, of different ages, and grafted onto different rootstocks were selected for this study. Canopy surface area (SA) was measured at maturity. Berry weight and sugar concentration were measured during ripening on a weekly basis. Yield and yield components were determined at harvest. Values for shoot density ranged 2.3-5.1 shoots/m2; SA, 0.6-1.1 m2/m2; yield, 20-40 t/ha; fertility, 1.1-1.7 bunches/shoot; bunch weight, 450-650 g; berry weight, 2.5-2.9 g; and sugar concentration, 17-21 ºBrix. The number of bunches per shoot was the yield component that had the greatest influence on yield. The number of berries was the main contributing factor to bunch weight. A lineal relationship between SA/yield and sugar concentration was observed, with values of SA/yield ranging from 0.20 to 0.45 m2/kg. A ratio SA/yield of approximately 0.4 m2/kg was needed to reach a value of 20 ºBrix. Hence it would be necessary a SA of 12000 m2/ha, under the conditions of this study, to achieve a 30 t/ha yield, and a sugar concentration of 20 ºBrix. These results are a step forward in the study of the Airén cultivar, being of help for grape growers in the center area of Spain in order to maximize crop yield and sugar accumulation.