Natural ventilation in underground wine cellars

The main objective of this research is to promote passive thermal design techniques in the construction of wineries. Natural ventilation in underground cellars is analyzed, focusing on the entrance tunnel, the ventilation chimney and the cave. A monitoring system was designed in order to detect changes in the indoor conditions and outdoor air infiltration. Monitoring process was carried out during one year. Results show the influence of outside temperature, ventilation chimney and access tunnel on the conditions inside the underground cellar. During hot periods, natural ventilation has a negligible influence on the indoor ambience, despite the permanently open vents in the door and chimney. The tunnel and ventilation chimney work as a temperature regulator, dampening outside fluctuations. Forced ventilation is necessary when a high air exchange ratio is needed. During cold periods, there is greater instability as a result of increased natural ventilation. The temperature differences along the tunnel are reduced, reflecting a homogenization and mixing of the air. The ventilation flow is sufficient to modify the temperature and relative humidity of the cave. Forced ventilation is not necessary in this period. During the intermediate periods --autumn and spring-- occurs different behaviors based on time of day.

Characterization of underground cellars in the Duero Basin by GNSS, LIDAR and GPR techniques

The underground cellars of the Duero River basin are part of spread and damaged agricultural landscape which is in danger of disappearing. These architectural complexes are allocated next to small towns. Constructions are mostly dug in the ground with a gallery down or "barrel" strait through which you access the cave or cellar. This wider space is used to make and store wine. Observation and detection of the winery both on the outside and underground is essential to make an inventory of the rural heritage. Geodetection is a non-invasive technique, suitable to determinate with precision buried structures in the ground. The undertaken works include LIDAR survey techniques, GNSS and GPR obtained data. The results are used to identify with centimetric precision construction elements forming the winery. Graphic and cartographic obtained documents allow optimum visualization of the studied field and can be used in the reconstruction of the place.

Tempranillo vine & wine.

La variedad Tempranillo es originaria de la zona limítrofe entre La Rioja y Burgos, se ha extendido siguiendo la ruta de los monasterios Cirtescienses por toda España, llegando así a Madrid, Valdepeñas, Cataluña, Extremadura y toda la ribera del río Duero, donde se ha extendido desde su nacimiento hasta Portugal. •La variedad Tempranillo es la variedad por excelencia dedicada en España a la producción de vinos de crianza y reserva. Actualmente es importante además de en España en Portugal y Argentina, y se esta empezando a cultivar en Australia, México y California para intentar imitar los grandes vinos de Rioja y Ribera de Duero que son los que dan más fama a esta variedad.

Transactional failure recovery for a distributed key-value store

With the advent of cloud computing, many applications have embraced the ensuing paradigm shift towards modern distributed key-value data stores, like HBase, in order to benefit from the elastic scalability on offer. However, many applications still hesitate to make the leap from the traditional relational database model simply because they cannot compromise on the standard transactional guarantees of atomicity, isolation, and durability. To get the best of both worlds, one option is to integrate an independent transaction management component with a distributed key-value store. In this paper, we discuss the implications of this approach for durability. In particular, if the transaction manager provides durability (e.g., through logging), then we can relax durability constraints in the key-value store. However, if a component fails (e.g., a client or a key-value server), then we need a coordinated recovery procedure to ensure that commits are persisted correctly. In our research, we integrate an independent transaction manager with HBase. Our main contribution is a failure recovery middleware for the integrated system, which tracks the progress of each commit as it is flushed down by the client and persisted within HBase, so that we can recover reliably from failures. During recovery, commits that were interrupted by the failure are replayed from the transaction management log. Importantly, the recovery process does not interrupt transaction processing on the available servers. Using a benchmark, we evaluate the impact of component failure, and subsequent recovery, on application performance.

Desarrollo de una solución SaaS para una Enterprise Store

En el marco del proyecto europeo FI-WARE, en el CoNWet Lab (laboratorio de la ETSI Informáticos de la UPM) se ha implementado la plataforma Web Wstore que es una implementación de referencia del Store Generic Enabler perteneciente a dicho proyecto. El objetivo de FI-WARE es crear la plataforma núcleo del Internet del Futuro (IoF) con la intención de incrementar la competitividad global europea en el mundo de las TI. El proyecto introduce una infraestructura innovadora para la creación y distribución de servicios digitales en internet. WStore ofrece a los proveedores de servicios la plataforma donde publicar sus ofertas y desde la cual los clientes podrán acceder ellas. Estos proveedores ofrecen servicios Web, aplicaciones, widgets y data sets del mismo modo que Google ofrece aplicaciones en la tienda online Google Play o Apple en el App Store. WStore está implementada actualmente como una plataforma Web, por lo que una organización que desee ofrecer el servicio de la store necesita instalar el software en un servidor propio y disponer de un dominio para ofrecer sus productos. El objetivo de este trabajo es migrar WStore a un entorno de computación en la nube de manera que con una única instancia se ofrezca el servicio a las organizaciones que deseen disponer de su propia plataforma, de la cual tendrán total control como si se encontrase en su propia infraestructura. Para esto se implementa una versión de WStore que será desplegada en una infraestructura cloud y ofrecida como Software as a Service. La implementación incluye una serie de módulos de código que se podrán añadir opcionalmente en el proceso de instalación si se desea que la instancia instalada sea Multitenant. Además, en este trabajo se estudian y prueban las herramientas que ofrece MongoDB para desplegar la plataforma Wstore Multitenant en una infraestructura cloud. Estas herramientas son replica sets y sharding que permiten desplegar una base de datos escalable y de alta disponibilidad. ---ABSTRACT---In the context of the European project FI-WARE, the CoNWeT Lab (IT Lab from ETSIINF UPM university) has been implemented the web platform WStore. WStore is a reference implementation of the Generic Enabler Store from FI-WARE project. The FI-WARE goal is to create the core platform of the Future Internet (IoF) with the intention of enhancing Europe's global competitiveness in IT technologies. FI-WARE introduces an innovative infrastructure for the creation and distribution of digital services over the Internet. WStore offers to service providers a platform to publicate offerings and where customers can access them. The providers offer web services, applications, widgets and data sets in the same way that Google offers online applications on Google Play or Apple on App Store plataforms. WStore is currently implemented as a web platform, so if an organization wants to offer the store service, it need to install the software on it’s own serves and have a domain to offer their products. The objective of this paper is to migrate WStore to a cloud computing environment where a single instance of the WStore is offered as a web service to organizations who want their own store. Customers (tenants) of the WStore web service will have total control over the software and WStore administration. The implementation includes several code modules that can be optionally added in the installation process to build a Multitenant instance. In addition, this paper review the tools that MongoDB provide for scalability and high availability (replica sets and sharding) with the purpose of deploying multi-tenant WStore on a cloud infrastructure.

Prototipo de e-store para un ecosistema y un framework de provisión de servicios

El trabajo realizado se encuentra enmarcado dentro del proyecto de I+D+I del 7o programa marco de la Comisión Europea Fi-WARE: The future Internet core platform que forma parte de la iniciativa Future Internet PPP. En concreto, se ha desarrollado la especificación de un Generic Enabler con funcionalidad de tienda virtual que de soporte a la publicación y adquisición o subscripción de aplicaciones y servicios dentro del denominado Business Framework Ecosystem (BFE), además de una implementación de referencia de este Generic Enabler (GE) que ha sido utilizada para la realización de una prueba de concepto con el objetivo de comprobar la adecuación del comportamiento de la especificación dentro del BFE. La primera tarea realizada ha consistido en un estudio de otras stores (o tiendas digitales) existentes, mirando aspectos tales como la funcionalidad proporcionada, la información mostrada de los distintos productos ofrecidos o la organización de la interfaz de usuario y la metáfora visual. Este estudio ha tenido como objetivo establecer un punto de partida desde el que empezar a analizar las distintas funcionalidades que deberá proveer el sistema.Utilizando como base el estudio anterior y las necesidades concretas de la plataforma Fi-WARE se paso a la educación de los requisitos generales del sistema en los cuales se especifica a grandes rasgos la funcionalidad que debe proveer esta tienda digital así como algunos aspectos concretos de la experiencia de usuario. Una vez definida la funcionalidad de la store se ha abordado el diseño del sistema. Para realizar este diseño se ha trabajado en dos tareas principales: La primera de estas tareas ha consistido en realizar el diseño de la arquitectura del Store GE, en el que se especifican todos los módulos que debe contener el sistema para poder satisfacer los requisitos, así como las distintas conexiones del Store GE con otros componentes del proyecto Fi-Ware y de sus interrelaciones con el resto de componentes de dicho proyecto. Esto ofrece una visión global de la ubicación del Store GE dentro de la arquitectura general del proyecto Fi-Ware. La segunda tarea ha consistido en el desarrollo de la especicación abierta (Open specication) del Store GE. Esta tarea es probablemente la más relevante de cara a cumplir con los objetivos del proyecto Fi-Ware, ya que Fi-Ware se propone como objetivo principal proporcionar las especificaciones de una plataforma tecnológica abierta para la Internet del futuro, formada por un conjunto de componentes (denominados Generic Enablers), entre los que se encuentra el Store GE. En este documento ha quedado descrito con todo detalle en que consiste el Store GE y cuales son sus APIs, sobre las que se construirán las aplicaciones de la futura Internet basadas en Fi-Ware, de manera que sea posible que cualquier empresa pueda realizar una implementación diferente a la que se está desarrollando en este proyecto (si bien ésta será su implementación de referencia). Para esta Open specication se han desarrollado un modelo de gestión de usuarios y roles, un modelo de datos, diagramas de interacción que definen todas las posibles comunicaciones de la store con otros Generic Enablers del proyecto Fi-Ware, la definición del ciclo de vida de una oferta y las APIs REST del Store GE, incluyendo el contenido de las peticiones y los tipos MIME soportados. En este punto se pudo comenzar a trabajar en la implementación de referencia del Store GE. La primera tarea ha consistido en realizar la integración con el Marketplace GE, otro de los Generic Enablers del proyecto Fi-Ware, para ello se definieron unos requisitos específicos y se realizó un diseño de bajo nivel de este móodulo seguido de la propia implementación y un conjunto exhaustivo de pruebas unitarias para comprobar su correcto funcionamiento. A continuación se pasó a realizar la integracióon con el Repository GE siguiendo los mismos pasos que con la integración con el Marketplace GE. La siguiente tarea realizada ha consistido en la realización de los móodulos necesarios para permitir crear nuevas ofertas en la implementación de referencia de Store GE incluyendo nuevamente una fase de educación de requisitos específicos, un diseño de bajo nivel, la propia implementación y una serie de pruebas unitarias. Una vez implementada la creación de nuevas ofertas, se pasó a la realización de la funcionalidad necesaria para la recuperación y visualizacion de estas ofertas así como a la realización del soporte necesario para el registro de recursos y para la vinculación de estos a determinadas ofertas, siguiendo nuevamente la metodología antes mencionada. Finalmente se ha dado el soporte para la publicación y la adquisición de ofertas. En este caso la adquisición de ofertas se ha realizado tan solo en la parte servidora de la aplicación y no se ha llegado a dar soporte a esta funcionalidad en la interfaz Web al no ser necesaria para la realización de la prueba de concepto prevista. No obstante esta funcionalidad será implementada junto con otras funcionalidades como el soporte de características sociales, ya fuera del ámbito de este Trabajo de fin de grado. Como paso previo a la realización de la prueba de concepto se ha trabajado en la plataforma Wirecloud, que es una implementación de referencia del denominado Application Mashup GE, modicando su funcionalidad para integrarla con la API de compras realizada dentro de la implementación de referencia del Store GE. La úultima tarea realizada para este Trabajo de fin de grado ha consistido por fin en la realización de la prueba de concepto del Store GE integrando su implementación de referencia con las del resto de Generic Enablers, lo cual ha permitido comprobar así el fucionamiento de la arquitectura y modelo propuestos.

Processing of grapes by high hydrostatic pressure. Influence on wine quality

The aim of this work is to evaluate the influence of S. pombe and T. delbrueckii species on the sensory quality of red wine when used in sequential and mixed fermentations with S. cerevisiae.

Impact on agronomic parameters in Vines and wine quality of foliar treatments with specific fractions of yeast derivatives

In hot Spanish climate, Toledo, Syrah and Sauvignon blanc Vineyard were treated in pre veraison with yeast derivatives RD-LM and RD- LA to stimulate phenolic and aromatic maturity respectively (application of yeast derivatives specifically designed to be used with the patent foliar application technology WO/2014/024039, Lallemand Inc. Canada). For studied effects in berry and wine composition three harvest time had been done. Experimented yeast derivatives had no significant effects on yield components and vegetative growth in both varieties. The Syrah RD-LM variety presented higher total and extractable anthocyanins and also more amount of tannins, although this last ones are not evident in the sensory analysis. The sensory analysis of wine has given very similar results in both varieties but with significant results in favored by phenols and tannins derived RD- LM and RD-LA respectively.

Assessment of Underground Wine Cellars Using Geographic Information Technologies

Geographic information technologies (GIT) are essential to many fields of research, such as the preservation and dissemination of cultural heritage buildings, a category which includes traditional underground wine cellars. This article presents a methodology based on research carried out on this type of rural heritage building. The data were acquired using the following sensors: EDM, total station, close-range photogrammetry and laser scanning, and subsequently processed with a specific software which was verified for each case, in order to obtain a satisfactory graphic representation of these underground wine cellars. Two key aspects of this work are the accuracy of the data processing and the visualization of these traditional constructions. The methodology includes an application for geovisualizing these traditional constructions on mobile devices in order to contribute to raising awareness of this unique heritage.

Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine

The aim of this work is to evaluate the influence of S. pombe and T. delbrueckii species on the sensory quality of red wine when used in sequential and mixed fermentations with S. cerevisiae.

Yield, nutrient utilization and soil properties in a melon crop amended with wine-distillery waste

In Spain, large quantities of wine are produced every year (3,339,700 tonnes in 2011) (FAO, 2011) with the consequent waste generation. During the winemaking process, solid residues like grape stalks are generated, as well as grape marc and wine lees as by-products. According to the Council Regulation (EC) 1493/1999 on the common organization of the wine market, by-products coming from the winery industry must be sent to alcohol-distilleries to generate exhausted grape marc and vinasses. With an adequate composting treatment, these wastes can be applied to soils as a source of nutrients and organic matter. A three-year field experiment (2011, 2012 and 2013) was carried out in Ciudad Real (central Spain) to study the effects of wine-distillery waste compost application in a melon crop (Cucumis melo L.). Melon crop has been traditionally cultivated in this area with high inputs of water and fertilizers, but no antecedents of application of winery wastes are known. In a randomized complete block design, four treatments were compared: three compost doses consisted of 6.7 (D1), 13.3 (D2) and 20 t compost ha-1 (D3), and a control treatment without compost addition (D0). The soil was a shallow sandy-loam (Petrocalcic Palexeralfs) with a depth of 0.60 m and a discontinuous petrocalcic horizon between 0.60 and 0.70 m, slightly basic (pH 8.4), poor in organic matter (0.24%), rich in potassium (410 ppm) and with a medium level of phosphorus (22.1 ppm). During each growing period four harvests were carried out and total and marketable yield (fruits weighting <1 kg or visually rotten were not considered), fruit average weight and fruit number per plant were determined. At the end of the crop cycle, four plants per treatment were sampled and the nutrient content (N, P and K) was determined. Soil samplings (0-30 cm depth) were carried before the application of compost and at the end of each growing season and available N and P, as well as exchangeable K content were analyzed. With this information, an integrated analysis was carried out with the aim to evaluate the suitability of this compost as organic amendment.

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.

Influence of sequential fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

Torulaspora delbrueckii is a non-Saccharomyces yeast with interesting metabolic and physiological properties of potential use in oenology. This work examines the fermentative behaviour of five strains of T. delbrueckii in sequential fermentations with Saccharomyces cerevisiae, analysing the formation of aromatic compounds, polyalcohols and pigments. The fermentative power of these five strains ranged between 7.6 and 9.0% v/v ethanol; the associated volatile acidity was 0.2e0.7 g/l acetic acid. The production of glycerol was inferior to that of S. cerevisiae alone. The mean 2,3-butanediol concentration reached in single-culture S. cerevisiae fermentations was 73% higher than in the five sequential T. delbrueckii/S. cerevisiae fermentations. However, these fermentations produced larger quantities of diacetyl, ethyl lactate and 2-phenylethyl acetate than single-culture S. cerevisiae fermentation. 3-ethoxy propanol was produced only in the sequential fermentations. The five sequential fermentations produced smaller quantities of vitisin A and B than single-culture S. cerevisiae fermentation. In tests performed prior to the addition of the S. cerevisiae in the sequential fermentations, none of the T. delbrueckii strains showed any extracellular hydroxycinnamate decarboxylase activity. They therefore produced no vinyl phenolic pyranoanthocyanins.

Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semi-industrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semi-industrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii.