The effect of pH and ethanol on the astringent sub-qualities of red wine, and the implications for optimum grape maturity /

The first objective of this study was to identify appropriate sensory descriptors to assess the astringent sub-qualities of red wine. The influence of pH and ethanol on the sensation of astringency in red wine was evaluated, using a de-alcoholized red wine. A portion of the wine was adjusted to the pH values of 3.2, 3.4, 3.6 and 3.8, and another portion was adjusted to ethanol concentrations of 0%, 6%, 12%, and 15%. In addition, the pH 3.4 and 3.6 treatments were adjusted to an ethanol concentration of 12% and 15% all wines were then assessed sensorially and seventeen terms were identified, through panel discussion, to describe the mouth-feel and taste qualities: velvet, aggressive, silk/satin, dry, fleshy, unripe, pucker viscosity, abrasive, heat, chewy, acidity, grippy/adhesive, bitter, balance, overall astringency, and mouth-coat. Descriptive analysis profiling techniques were used to train the panel and measure the intensity of these attributes. It was found that decreasing pH values (averaged across all ethanol concentrations) showed an increase in the overall astringency of the wine. The combined treatments of ethanol and pH, real wine parameters (pH 3.4 and 3.6; 12% and 15% ethanol) did not have an effect on the perception of the astringent sub-qualities of the wine. A time intensity study was also included using the pH and ethanol adjusted wines, which showed that as the ethanol level of the wines increased so did the time to maximum intensity. The second objective was to identify appropriate sensory descriptors to evaluate the influence of grape maturity and maceration technique (grape skin contact) on the astringency sub-qualities of red vinifera wines from Niagara. The grapes were harvested across two dates, representing an early harvest and a late harvest. A portion of the Cabernet Sauvignon grapes wine was divided into three maceration treatments of oneweek maceration, standard two-week maceration, three-week maceration, and MCM. Another portion of both the early and late harvest Cabernet Sauvignon grapes were chaptalized to yield a final ethanol concentration of 14.5%. The wines were assessed sensorially and thirteen terms were identified, through panel discussion, to describe the mouth-feel and taste qualities: carbon dioxide, pucker, acidity, silk/chamois, dusty/chalky/powdery, sandpaper, numbing, grippy/adhesive, dry, mouthcoat, bitter, balance and, overall astringency. Descriptive analysis techniques were used to train the panel and measure the intensity of these attributes. The data revealed few significant differences in the mouth-feel of the wines with respect to maturity; which included differences in overall astringency and balance. There were varietal differences between Cabernet Sauvignon, Cabernet Franc, and Pinot Noir and differences for Cabernet Sauvignon wines due to the length and manner of maceration and as a result of chaptalization. Statistical analysis revealed a more complex mouth-feel for the Pinot Noir wines; and an increase in the intensity of the astringent sub-qualities as a result of the addition of sugar to the wines. These findings have implications for how processing decisions, such as optimum grape maturity and vinification methods may affect red wine quality.

The red book of Niagara : a comprehensive guide to the scientific, historical and scenic aspects of Niagara for the use of travellers /

Includes bibliographical references and index.

Carling Red Cap Poster

Poster from the 1960s campaign "Carling Red Cap Ale Society"

All of My Blood is Red: Contemporary Metis Visual Culture and Identity

This thesis explores notions of contemporary Metis identity through the lens of visual culture, as articulated in the works of three visual artists of Metis ancestry. I discuss the complexities of being Metis with reference to specific art works by Christi Belcourt, David Garneau and Rosalie Favell. In addition to a visual culture analysis of these three Metis artists, I supplement my discussion of Metis identity with a selection of autoethnographic explorations of my identity as a Metis woman through out this thesis. The self-reflexive aspect of this work documents the ways in which my understanding of myself as a Metis woman have been deepened and reworked in the process of conducting this research, while also offering an expanded conception of contemporary Metis culture. I present this work as an important point of departure for giving a greater presence to contemporary Metis visual culture across Canada:

Place Card - Girl in Red Dress on Yellow Chest

A place card with an illustration of a girl in a red dress sitting on a yellow chest.

Red Cross Pin

Life Member pin of the Red Cross Society

Diagram of Lot 142 and Lot 186 showing the line of the road in red

Diagram of Lot 142 and Lot 186 showing the line of the road in red, Dec.10, 1856.

Sistema de información geográfica para el manejo de información de accidentes, en la red carretera federal del estado de Nuevo León

Tesis (Maestría en Ciencias con Especialidad en Ingeniería de Tránsito) UANL

Diseño de una red de comunicaciones para la monitorización de disturbios eléctricos en sistemas de potencia por Marco Antonio Escobar Vera

Tesis (Maestría en Ciencias de la Ingeniería en Telecomunicaciones) U.A.N.L.

Análisis de los factores de retardo de red que afectan el transporte de la voz sobre redes públicas de frame relay [por] María Virginia Flores González

Tesis (Maestría en Ciencias Computacionales con Especialidad en Teleinformática) U.A.N.L.

Mercadotecnia de relaciones los portales de la red como herramienta que permite la personalización masiva de la relación empresa-cliente por Sandra Verónica Treviño García.

Tesis (Maestría en Administración de Empresas con Especialidad en Mercadotecnia) U.A.N.L.

Estudio de fluctuaciones de tensión en una red eléctrica industrial por operación de cargas de gran tamaño y de las alternativas para controlarlas

Tesis (Maestro en Ciencias de la Ingeniería Eléctrica con Especialidad en Potencia) UANL, 2001.

Comparación de casos de avance maxilar utilizando la máscara facial de Petit y el Red (Distracción rígida externa) en pacientes con secuela de labio y paladar hendido

Tesis ( Maestría en Ciencias Odontológicas con Especialidad en Ortodoncia) U.A.N.L.

Sistema de red de tierras en subestaciones eléctricas de potencia

Tesis ( Maestro en Ciencias de la Ingeniería Eléctrica con Especialidad en Potencia) - U.A.N.L, 2002