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.

Objetivo moderno. La fotografía de Julius Shulman y la construcción de la imagen de la arquitectura del sur de California

Objetivo moderno. La fotografía de Julius Shulman y la construcción de la imagen de la arquitectura del sur de California

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.

California pragmatista 1900-1960: proyecto doméstico como expresión y laboratorio del modo de vida

Esta tesis doctoral pretende desgranar una técnica de proyecto que la experiencia californiana ejemplifica y que puede ser descrita en términos pragmatistas. La arquitectura doméstica californiana fue la expresión tangible de una forma de ser y estar californiana pero también universal. El destinatario de esta arquitectura experimental y pragmática fue el individuo, tanto el gran mecenas como el liberal individualista de recursos moderados y aspiraciones infinitas; la gente corriente y, más tarde, la típica familia de clase media, fueron sin embargo el destinatario soñado en muchos ensayos de casa particular, frecuentemente en la casa del propio arquitecto. Arquitectos y clientes compartían el deseo común de un espacio doméstico involucrado en propiciar una vida sana, informal y hedonista, y en comunión con el aire, la naturaleza y el territorio, que satisficiera el espíritu independiente y emprendedor propio de una identidad libre y progresista. Participaron en ese sentido de la esperanza pragmatista de un futuro mejor, mediante la formulación de un modo de vida propio, moldeado por las distintas fuerzas motoras que definían el contexto. La principal de ellas fue la sensación de oportunidad: California se ofrecía como una tabula rasa con un clima paradisíaco; el paraíso soñado para generaciones sucesivas de recién llegados, que en la distancia con tradiciones preestablecidas en sus lugares de origen, encontraron el mayor estímulo para una actitud experimental que tomó el modo de vida como un material de proyecto para la formulación del espacio doméstico. Así, el proyecto doméstico californiano, fue un laboratorio cuyo trabajo mezclaba casos específicos con mitos e ilusiones, muchas veces cuestionadas; pero su interés reside en que puede ser, además de un referente estético y un icono visual, un ejemplo de una forma de proyectar que aborda el proyecto doméstico con talante indagador desde la receptividad al contexto físico, social y cultural; con capacidad para soñar y experimentar llevando los ideales a la práctica de los casos concretos; desde la atención al usuario, aunque sea anónimo; y usando un léxico llano, que devuelve toda la eficacia al vocabulario cotidiano. La experiencia californiana es por tanto, en este trabajo, sólo un ejemplo; un ejemplo paradigmático de una técnica de proyecto que puede ser de interés en otras circunstancias y contextos, y que concibe el espacio doméstico como la expresión, y también el laboratorio, del modo de vida. ABSTRACT This doctoral thesis aims to display a design’s technic that is exemplified by the Californian experience and can be described in pragmatic terms. The Californian domestic architecture was the tangible expression of a life style and way of being that was Californian but also universal. Home’s designed for the everyday experience attended the individual, both the rich sponsors of their own domestic design and the low income liberal individualists in search of an affordable but optimum home. But the dreamed target was ordinary people and the typical middle class family, as they represented the dream of a truly democratic society. Many domestic experiments for them took the form of particular cases, often in the house of the architect, which acted as a laboratory in search of general solutions. Architects and clients shared the common desire of a new domestic space, involved in promoting a healthy, casual and hedonistic lifestyle and in communion with the air, nature and territory, which satisfied the own independent and entrepreneurial spirit of a free and progressive identity. The way of life was therefore a design material, sensitive to the forces that shaped the region and its society through its domestic space. The main one was the feeling of opportunity: California offered itself as a tabula rasa with an exotic climate; the dreamed paradise for successive generations of newcomers who, in the distance with the pre-established traditions of their homelands, found the greatest incentive for an experimental attitude in which lifestyle was seen as project material to formulate the domestic space. Thus, the Californian domestic project can be more than an aesthetic reference and a visual icon; it is also an example of a design’s technic that approaches the domestic project with an inquisitive spirit sustained by these abilities: receptivity to the physical, social and cultural context; capacity to dream and to experiment, carrying ideals into practice; attention to the user, even when it’s anonymous; and use of a common lexicon that returns all the power to the everyday vocabulary. The Californian experience is therefore, in this dissertation, just an example; a paradigmatic example of a project technique that conceives domestic space as an expression, and also as a laboratory, of the way of life.

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.

An illustrated flora of the Pacific States: Washington, Oregon, and California.

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Occasional papers of the California Academy of Sciences.

no. 99 (1972)

Occasional papers of the California Academy of Sciences.

no. 62 (1967)

Occasional papers of the California Academy of Sciences.

no. 107 (1973)

Occasional papers of the California Academy of Sciences.

no. 110 (1974)

Occasional papers of the California Academy of Sciences.

no. 34 (1962)