Characterisation and optimisation of the flavour of health-promoting, plantderived bitterants in functional beverages.

Flavour is a combination of taste, odour, and chemesthetic sensations. Close associations exist between these sensory modalities, and thus, the overall flavour of a food or beverage product can change when the intensity of one or more of these sensations is altered. Strategies to modify flavour are often utilized by the food industry, and are central to the engineering of new and reformulated products. For functional food and beverages, flavour modification is particularly important, as fortifying agents can elicit high levels of less than desirable sensations, such as bitterness and astringency. The application of various flavour modifying strategies can decrease the perceived intensity of these sensations, and in tum, improve the sensory profile of the product. This collection of studies describes the sensory characteristics of experimental functional beverages fortified with trans-resveratrol, (+)-catechin, and/or caffeine, and examines the impact of novel flavour modifying strategies on the perceived flavour of these beverages. In the first study, results demonstrate that the flavour profile of Cabemet Sauvignon wines fortified with 20 mglL and 200 mg/L of trans-resveratrol is not perceived as different compared to control wine (0 mglL). However, Riesling wine fortified with 200 mg/L is perceived as significantly higher in bitterness compared to 20 mglL and control. For some functional food formulations, alternative strategies for flavour modification are needed. Traditional methods, such as the addition of sucrose and sodium chloride, may decrease the perceived 'healthiness' of a product, and thus, may be sub-optimal. In a second study, high and low concentrations of five different bitter inhibiting compounds - 'bitter blockers' - (B-cyclodextrin, homoeridictyol sodium salt, carboxymethylcellulose - low viscosity, zinc sulfate, magnesium sulfate) were tested for their efficacy towards decreasing the bitterness of high and low concentrations of caffeine and (+)catechin - two health-relevant, plant-derived bitterants. B-cyclodextrin and homoeridictyol sodium salt were the most effective blockers at decreasing (+ )-catechin and caffeine, respectively. In addition to bitter blockers, additional flavour modifying strategies, either alone or in combination - may also be successful in functional food formulations. Both sucrose and rebaudioside A - a plant-derived sweetener - were effective at decreasing the bitterness of (+)catechin. When added to (+)-catechin along with B-cyc1odextrin, both sweeteners provided the most effective decrease in bitterness compared to binary, ternary, or quaternary mixtures of (+)catechin together with bitter blockers, sweeteners, andlor odourants. The perceived intensity of sensations elicited by sweeteners and odourants was not affected by the addition of bitter blockers, and thus, their impact within these complex matrices is minimal. In addition, withinmodal (taste-taste) compared to cross-modal (taste-odour) sensory interactions were more effective at decreasing the bitterness of (+ )-catechin. Overall, results from these studies demonstrate that certain novel, alternative flavour modifying approaches may be successful towards lowering the bitterness and astringency elicited by (+ )-catechin and caffeine in aqueous solutions.

Icewine fermentation by Saccharomyces cervisiae : fundamental stress responses and comparative fermentation dynamics

Please consult the paper edition of this thesis to read. It is available on the 5th Floor of the Library at Call Number: Z 9999.5 B63 P54 2007

Methoxypyrazine removal in grape juice: Development of a removal system using odorant and pheromone binding proteins coupled with bentonite fining

Multicoloured Asian Lady Beetles (MALB) and 7-spot Lady Beetles that infect vineyards can secrete alkyl-methoxypyrazines when they are processed with the grapes, resulting in wines containing a taint. The main methoxypyrazine associated with this taint is 3-isopropyl-2-methoxypyrazine (IPMP). The wines are described as having aroma and flavours of peanut butter, peanut shells, asparagus and earthy which collectively, have become known as “ladybug taint”. To date, there are no known fining agents used commercially added to juice or wine that are effective in removing this taint. The goal of this project was to use previously identified proteins with an ability to bind to methoxypyrazines at low pH, and subsequently develop a binding assay to test the ability of these proteins to bind to and remove methoxypyrazines from grape juice. The piglet odorant binding protein (plOBP) and mouse major urinary protein (mMUP) were identified, cloned and expressed in the Pichia pastoris expression system. Protein expression was induced using methanol and the proteins were subsequently purified from the induction media using anion exchange chromatography. The purified proteins were freeze-dried and rehydrated prior to use in the methoxypyrazine removal assay. The expression and purification system resulted in yields of approximately 78% of purified plOBP and 62% of purified mMUP from expression to rehydration. Purified protein values were 87 mg of purified plOPB per litre of induction media and 19 mg of purified mMUP per litre of induction medium. In order to test the ability of the protein to bind to the MPs, an MP removal assay was developed. In the assay, the purified protein is incubated with either IPMP or 3-isobutyl-2-methoxypyrazine (IBMP) for two hours in either buffer or grape juice. Bentonite is then used to capture the protein-MP complex and the bentonite-protein-MP complex is then removed from solution by filtration. Residual MP is measured in solution following the MP removal assay and compared to that in the starting solution by Gas Chromatography Mass Spectrometry (GC/MS). GC/MS results indicated that the mMUP was capable of removing IBMP and IPMP from 300 ng/L in buffer pH 4.0, buffer pH 3.5 and Riesling Juice pH 3.5 down to the limit of quantification of the instrument, which is 6ng/L and 2ng/L for IBMP and IPMP, respectively. The results for the plOBP showed that although it could remove some IBMP, it was only approximately 50-70 ng/L more than bentonite treatment followed by filtration, resulting in approximately 100 ng/L of the MPs being left in solution. pIOBP was not able to remove IPMP in buffer pH 3.5 using this system above that removed by bentonite alone. As well, the pIOBP was not able to remove any additional MPs from Chardonnay juice pH 3.5 above that already removed by the bentonite and filtration alone. The mouse MUP was shown to be a better candidate protein for removal of MPs from juice using this system.

IMPACT OF CROP LEVEL AND HANG TIME ON THE COMPOSITION OF FOUR WINE GRAPE CULTIVARS FROM THE NIAGARA REGION

This study analyzed the use of two viticultural practices: “crop level” (half crop; HC, and full crop; FC) and “hang times”, and their impact on the composition of four grape cultivars; Pinot gris, Riesling, Cabernet Franc and Cabernet Sauvignon from the Niagara Region and wine volatile composition by GC-MS. It was hypothesized that keeping a full crop with a longer hang time would have a greater impact on wine quality than reducing the crop level. In all cultivars, a reduction of crop level induced reductions in yield, clusters per vine and crop load, with increases in Brix. Extended hang time also increased Brix related to desiccation. The climatic conditions at harvest had an impact on hang time effects. The GC-MS analysis detected the presence of 30 volatile components in the wine, with different odour activity values. Harvest time had a positive impact than crop reduction in almost all compounds.

Inniskillin fonds, 1970-2014, n.d.

Inniskillin Wines was founded by Karl Kaiser and Donald Ziraldo in 1975 in Niagara-on-the-Lake, Ontario. They had met the previous year, when Karl Kaiser, a winemaker and chemist, purchased some grapes from Donald Ziraldo, who owned and operated Ziraldo Nurseries. The two shared a vision of producing better quality Canadian wines and formed a partnership, with Kaiser making the wine and Ziraldo serving as company President. In 1975, they were granted a winery license by the LCBO, the first one granted since 1929. The company name Inniskillin was derived from the Inniskilling Fusilliers, an Irish regiment whose Colonel once owned the land that Ziraldo Nurseries occupied. This was the original site of the winery, although in 1978 the winery moved to the Brae Burn Estate, their current location. In 1982 the winery expanded by 50 acres with the addition of the Montague Vineyard, and another 50 acres was acquired in 1991. The Niagara-on-the-Lake vineyard produces single vineyards bottlings of Chardonnay, Pinot Noir, Merlot and Pinot Grigio/Pinot Gris. In 1984, Karl Kaiser began producing icewine from Vidal grapes frozen naturally on the vine. Inniskillin garnered international acclaim for the quality of their icewines, receiving the prestigious Grand Prix d’Honneur at VinExpo in 1991, for their 1989 Vidal icewine. This established Inniskillin as a producer of world class wines, while also raising the profile of Canadian wines in general. The company branched out their operations, first acquiring vineyards in the Napa Valley in 1989 to form Inniskillin Napa (producing wines under the Terra label), and in 1994 establishing Inniskillin Okanagan in the Okanagan Valley in British Columbia. The Napa valley venture ceased in the mid 90’s, while Inniskillin Okanagan continues to operate. In 2006, Karl Kaiser and Donald Ziraldo left Inniskillin. Kaiser retired, while Ziraldo became chair of the Vineland Research and Innovation Center (2006-2011), and remains involved in the wine industry. In 2007, Bruce Nicholson joined Inniskillin as winemaker. Nicholson continues to produce award-winning wines under the Inniskillin label, receiving the top award, the Premio Speciale Gran Award, at Vinitaly 2009 for his 2006 Gold Vidal and his 2006 Sparkling Vidal Icewine. In 2012, he received several awards for the 2008 Riesling Icewine, including gold at the International Wine and Spirits Competition in London, UK, the San Francisco International Wine Championships, and Selections Mondials des Vins Canada.

Donald Ziraldo Fonds, 1968-2012, n.d.

Donald J. P. Ziraldo, C.M., BSc., LLD was born in St. Catharines, Ontario on October 13, 1948 to Fredrick and Irma (Schiratti) Ziraldo. He graduated Denis Morris High School in St. Catharines in 1967, and received his B.Sc. in Agriculture at the University of Guelph in 1971. In 1974, Ziraldo was running Ziraldo Nurseries when he met Austrian born schoolteacher, chemist and winemaker Karl J. Kaiser. They realized that there was a gap in the premium varietal wine market and decided to plant a premium traditional European variety of grape vine species, the Vitis vinifera. This was an innovation in the Niagara region because the current wine producers were not using premium European grapes at the time. Ziraldo and Kaiser founded and then formally incorporated Inniskillin Wines Inc. in Niagara-on-the-Lake, Ontario on July 31, 1975. Ziraldo successfully lobbied General George Kitching, CEO of the LCBO, for a winery license. In 1975, Kitching granted him a winery license, the first in Ontario since Prohibition ended. From the beginning, there was a division of labour where Kaiser focused on the winemaking and Ziraldo focused on the marketing and promotion of the wines. Ziraldo also became president of the company. Ziraldo and Kaiser worked on improving their winemaking techniques and promoting their products and company. Ziraldo has been called ‘one of the founding fathers of the Canadian wine industry’, and it is widely acknowledged that both men played a large role in the success and growth of the Canadian wine industry. Together they pioneered the estate winery movement in Canada. A major turning point Inniskillin came in 1984 when Karl Kaiser successfully harvested the first Icewine crop from frozen grapes on the vine and bottled Eiswein Vidal (Icewine). In 1990, Inniskillin received worldwide recognition for this Icewine when their 1989 Vidal Icewine won the most prestigious award in the wine world, the Grand Prix d’Honneur, given at Vinexpo in France. This victory has been called ‘the award heard round the world’ and it launched Inniskillin into the international wine arena. At the same time, this helped lift the profile of Canadian wines in general. Inniskillin not only became Canada’s leading producer of Icewine, but it also became known for producing ‘one of the world’s great wines’. After the 1990 award, Ziraldo began a major public relations campaign to promote Inniskillin and build Icewine into a worldwide brand. He travelled broadly every year to promote the brand and products and networked extensively with politicians, celebrities, chefs, sommeliers, etc. To ensure worldwide and long-term success, Ziraldo introduced Icewine to Asia and the United States which were new markets. He developed a new Icewine glass with George Riedel. Tony Aspler has called Ziraldo ‘Canada’s Wine Ambassador’. Ziraldo was President of Inniskillin Wines Inc. (Niagara) from 1975 to 2006. In 1992, Inniskillin merged with Cartier Wines, and in 1993 Cartier Inniskillin Vintners Inc. merged with T.G. Bright & Co. Limited, forming the new company Vincor International Inc. Inniskillin wines was now a subsidiary of Vincor. Ziraldo became a Director at Vincor International Inc. from 1993 to 2004. From 1989 to the mid 1990s, Ziraldo also became President of Inniskillin Napa, in Napa Valley, California. Inniskillin purchased Napa Valley vineyards and produced wines under the Terra label. In 1994, Ziraldo set up a subsidiary estate winery of Inniskillin in Oliver, British Columbia which was called Inniskillin Okanagan Vineyards Inc. He became President of the winery. This started as a partnership between Inniskillin and the local Inkameep Indian Band in the Okanagan. In 2006, Ziraldo left Inniskillin and since that time he has been involved in other Icewine related ventures such as running Ziraldo Estate Winery and producing Ziraldo Riesling Icewine 2007. He also is in partnership with the Niagara based Equifera Estate Winery to produce Equifera Icewine. His most recent projects include planting Picolit grapes in his parent’s hometown, in a project called Picolit Di Fagagna and becoming Managing Director of the Senhora Do Convento Port Winery in Portugal. Donald Ziraldo was instrumental in the creation of the Vintners Quality Alliance (VQA) in Ontario and was its founding Chair from 1988-1995. The VQA was established as a regulatory and appellation system which secured the quality and origin of Canadian wines made under this system. The VQA designation and bottle label gave the consumer confidence that the wines they were purchasing were 100% local products. The VQA system was set up first in Ontario and then in British Columbia.

El verso saturnio : teorías sobre su origen y estructura.

El saturnio ha sido considerado como el verso nacional romano, pero actualmente su origen y forma están aún sin aclarar. El hecho de que en el siglo III antes de Cristo fuera desapareciendo es para algunos un prueba evidente de que se trataba de un verso muy antiguo del periodo latino itálico, que tendría una época de cultivo y un periodo de florecimiento. Hay quien opina que el saturnio, más que un verso era un tipo de versificación o composición rítmica intermedia entre el verso y la prosa. Cualquiera que sea la teoría adoptada para explicar la estructura del saturnio, se está de acuerdo en que existe una cesura aproximadamente situada en el centro del verso y que le divide en dos miembros. El primer miembro, como norma general, se compone de tres palabras y el segundo, de dos palabras.

O discurso de outrem em retextualizações

This work investigates features that speakers use to introduce different voices during retextualization of a literary work. It presents events revealing different resources used, characterizing the discursive heterogeneity, recognized through various brands such as quotation marks, italics, etc. The material analyzed, ie, the corpus of this research, consists of 65 essays from the reading of a literary work - Jealous of Card, Moacyr Scliar - produced by students of the 8th year of high school while in the classroom. The data revealed that the resource most used by students was the indirect discourse, although there also occurred the use of other resources such as free indirect discourse and modalizations in fewer redactions. Notably, the autonym connotation was noted through the use of quotation marks, and the use of parentheses. The recurrence of the parentheses seem to be justified by the need to make clearer sentences that could raise questions to the reader, since the protocol request retextualization established a thirty lines of text, which would certainly limit the possibilities of expansion of the text

Molekulargenetische Untersuchungen zur Reblausresistenz bei der Unterlagsrebe Börner

Dass Pflanzen gegen phytopathogene Infektionen resistent sind, ist das Ergebnis von multip-len Abwehrreaktionen. Eine solche ist auch die Hypersensitivitätsreaktion (HR). Sie ist die Folge eines Befalls von Börner mit Rebläusen und zeigt sich an Blättern und Wurzeln der resistenten Unterlagsrebe in Form von lokalen Nekrosen. Die Erzeugung von neuen, trans-genen reblausresistenten Unterlagsreben verlangt präzise Kenntnisse über die Mechanismen der Reblausresistenz. Um Resistenzgene zu identifizieren, wurden im Rahmen dieser Arbeit differenzielle Genexpressionsanalysen eingesetzt. Diese waren die Microarray Analyse mit der Geniom one Technik und die real time (RT) -PCR. Sie erlaubten eine Gegenüberstellung der Genexpression in behandeltem Wurzelgewebe mit der Expression im Normalgewebe der Unterlagsrebe Börner. Als experimenteller Induktor der HR in Börner diente die Indol-3-Essigsäure (IES), ein Bestandteil des Reblausspeichels. Frühere Untersuchungen zur Reb-lausresistenz zeigten, dass bei einer Behandlung mit IAA an Wurzeln von Börner Nekrosen entstehen, nicht jedoch an Wurzeln von der reblaustoleranten Unterlagssorte SO4 oder dem reblausanfälligem Edelreis. Das war der Grund, SO4 und Riesling als Vergleichsobjekte zu Börner für diese Studie auszuwählen. So sollte die Bedeutung der Rolle von IES als Auslö-ser der Resistenzmechanismen in Börner erklärt werden. Insgesamt konnten deutliche Unter-schiede in den Reaktionen der drei Rebsorten auf die IES Behandlung aufgedeckt werden. Während in Börner eine hohe Anzahl an Genen und diese intensiv auf den IES Reiz reagiert, fallen die Gene bei SO4 und Riesling zahlenmäßig kaum ins Gewicht und die Reaktionen der beiden Sorten auf IES zudem eher schwach aus. In der Summe waren es 27 Gene, die für die Reblausresistenz in Börner verantwortlich sein könnten. So konnte eine IES bedingte Aktivierung von Genen beobachtet werden, die bei der Produktion von Phytoalexinen be-deutsam sind, wie z.B. die phenylalanine ammonia-lyase, die lipoxygenase und die stilbene synthase. Weiter ließ sich eine Regulation von allgemein Stress assoziierten Genen und von Zellwandproteinen und eine Induktion von Signalkomponenten, etwa des Transkriptionsfak-tors ethylene response factor, nachweisen. Eine deutliche Hochregulation von Au-xintransportern in den IES behandelten Börnerwurzeln gab zudem Anhaltspunkte auf sorten-spezifische Unterschiede in der zellulären Aufnahme und Abgabe der IES. Durch die Ausar-beitung des Zusammenspiels der durch IES regulierten Gene konnten in dieser Arbeit wert-volle Hinweise auf die Mechanismen der Reblausresistenz in Börner gewonnen werden.

Proteine im Wein

Untersucht wird die Proteinzusammensetzung verschiedener Weinsorten der Anbaugebiete Rheinhessen, Rheingau und Pfalz. Es erfolgt erstmalig die Identifizierung der Proteine eines Rotweins (Portugieser 2005 aus der Pfalz). Hierzu werden die Proteine mittels Dialyse und Gefriertrocknung konzentriert, auf einer SDS-PAGE aufgetrennt und mittels ESI-Q-TOF-Massenspektrometrie identifiziert. Von den identifizierten Proteinen des Rotweins stammen zwölf aus der Weinbeere und sechs werden im Laufe der Weinbereitung durch die Hefe ein-gebracht. Der Großteil der über die Weinbeere in den Wein gelangten Proteine ist der Gruppe der Pathogenese bezogenen Proteine zuzuordnen. Ein Vergleich der Proteinzusammensetzung verschiedener Rotweine, Weißweine und Rosé-weine zeigt, dass ein gemeinsames Proteinspektrum in allen Weinsorten enthalten ist, es je-doch auch Unterschiede hinsichtlich der Proteinzusammensetzung und Konzentration der ein-zelnen Proteine zwischen den Rebsorten, insbesondere roten und weißen, gibt. In Portugieser Rotwein des Jahrgangs 2005 aus der Pfalz sowie in Dornfelder Rotwein der Jahrgänge 2002, 2003, 2004 und 2005 kann das als Allergen beschriebene Lipid Transfer Pro-tein (Isoform 4) nachgewiesen werden. In den untersuchten Weißweinsorten Riesling, Sau-vignon Blanc, Morio Muskat sowie Gewürztraminer ist dieses nicht bzw. nur in sehr geringen Mengen enthalten. Ebenfalls nur in Rotwein wird eine Klasse IV Endochitinase identifiziert, die als Allergen in jungem Rotwein bereits beschrieben wurde. Außerdem bedingen Chitin-asen zusammen mit den Thaumatin-ähnlichen Proteinen die Proteininstabilität. Thaumatin-ähnliche Proteine stellen in allen Weinsorten den größten Anteil der Proteine dar. Viele der Weinproteine liegen in glykosylierter Form vor, was durch die Perjodsäurefärbung und den Lektinblot gezeigt werden kann. Mit der Detektion von Thaumatin-ähnlichen Proteinen, Lipid Transfer Proteinen sowie einer Endochitinase werden potentielle Allergene im Wein nachgewiesen sowie strukturell mit be-kannten Allergenen verglichen. Die Kenntnis der Proteinzusammensetzung im Wein bildet die Grundlage für weiterführende Untersuchungen zur Weinstabilität und zur Allergenität von Weinproteinen.

La historia de amor de la Sibila y las dinámicas narrativas de Metamorfosis 14

El episodio del encuentro entre Eneas y la Sibila de Cumas en Metamorfosis 14.102157 forma parte de la "Eneida ovidiana", aquella sección del poema (13.62314.608) en la cual se narran las aventuras de Eneas desde su partida de Troya hasta su asentamiento definitivo en el suelo itálico. En este trabajo proponemos un análisis del pasaje teniendo en cuenta aquellos rasgos que permiten estudiarlo en relación con las demás historias de amor del poema. Emplearemos para ello las categorías de "repetición", "continuidad narrativa" y "cierre" enunciadas por S. Wheeler en Narrative Dynamics in Ovid's Metamorphoses (2000).

¿Fue Ovidio un poeta latino de la Edad de Plata?

Este artículo busca establecer cómo las características más sobresalientes de las Metamorfosis de Ovidio, consideradas por muchos estudiosos como el modelo por excelencia de los poetas latinos del siglo I d.C. no resultan tan influyentes en la praxis poética de los autores neronianos y flavianos. Aun considerando los numerosos paralelismos formales y estilísticos existentes en estos autores, tal como el uso de la paradoja, la sobreexplicitación visual y la acumulación de detalles, resulta claro que el propósito y el uso de los diferentes topoi literarios que estos poetas hacen son completamente distintos. Un análisis de los motivos de la nekya y la tempestad en Ovidio, Lucano, Silio Itálico, Valerio Flaco y Estacio muestra cuánto más a menudo los poetas latinos del siglo I d.C. recurren a la obra de Virgilio que a la de Ovidio

¿Fue Ovidio un poeta latino de la Edad de Plata?

Este artículo busca establecer cómo las características más sobresalientes de las Metamorfosis de Ovidio, consideradas por muchos estudiosos como el modelo por excelencia de los poetas latinos del siglo I d.C. no resultan tan influyentes en la praxis poética de los autores neronianos y flavianos. Aun considerando los numerosos paralelismos formales y estilísticos existentes en estos autores, tal como el uso de la paradoja, la sobreexplicitación visual y la acumulación de detalles, resulta claro que el propósito y el uso de los diferentes topoi literarios que estos poetas hacen son completamente distintos. Un análisis de los motivos de la nekya y la tempestad en Ovidio, Lucano, Silio Itálico, Valerio Flaco y Estacio muestra cuánto más a menudo los poetas latinos del siglo I d.C. recurren a la obra de Virgilio que a la de Ovidio

La historia de amor de la Sibila y las dinámicas narrativas de Metamorfosis 14

El episodio del encuentro entre Eneas y la Sibila de Cumas en Metamorfosis 14.102157 forma parte de la "Eneida ovidiana", aquella sección del poema (13.62314.608) en la cual se narran las aventuras de Eneas desde su partida de Troya hasta su asentamiento definitivo en el suelo itálico. En este trabajo proponemos un análisis del pasaje teniendo en cuenta aquellos rasgos que permiten estudiarlo en relación con las demás historias de amor del poema. Emplearemos para ello las categorías de "repetición", "continuidad narrativa" y "cierre" enunciadas por S. Wheeler en Narrative Dynamics in Ovid's Metamorphoses (2000).

La historia de amor de la Sibila y las dinámicas narrativas de Metamorfosis 14

El episodio del encuentro entre Eneas y la Sibila de Cumas en Metamorfosis 14.102157 forma parte de la "Eneida ovidiana", aquella sección del poema (13.62314.608) en la cual se narran las aventuras de Eneas desde su partida de Troya hasta su asentamiento definitivo en el suelo itálico. En este trabajo proponemos un análisis del pasaje teniendo en cuenta aquellos rasgos que permiten estudiarlo en relación con las demás historias de amor del poema. Emplearemos para ello las categorías de "repetición", "continuidad narrativa" y "cierre" enunciadas por S. Wheeler en Narrative Dynamics in Ovid's Metamorphoses (2000).