Madeira wine vinification process: analysis and control

The present study was done in collaboration with J. Faria e Filhos company, a Madeira wine producer, and its main goal was to fully characterize three wines produced during 2014 harvest and identify possible improving points in the winemaking process. The winemaking process was followed during 4 weeks, being registered the amounts of grapes received, the fermentation temperatures, the time at which fermentation was stopped and evolution of must densities until the fortification time. The characterization of musts and wines was done in terms of density, total and volatile acidity, alcohol content, pH, total of polyphenol, organic acids composition, sugars concentration and the volatile profile. Also, it was developed and validated an analytical methodology to quantify the volatile fatty acids, namely using SPME-GC-MS. Briefly, the following key features were obtained for the latter methodology: linearity (R2=0.999) e high sensitivity (LOD =0.026-0.068 mg/L), suitable precision (repeatability and reproducibility lower than 8,5%) and good recoveries (103,11-119,46%). The results reveal that fermentation temperatures should be controlled in a more strictly manner, in order to ensure a better balance in proportion of some volatile compounds, namely the esters and higher alcohols and to minimize the concentration of some volatiles, namely hexanoic, octanoic and decanoic acids, that when above their odours threshold are not positive for the wine aroma. Also, regarding the moment to stop the fermentation, it was verified that it can be introduced changes which can also be benefit to guarantee the tipicity of Madeira wine bouquet.

Madeira wine vinification process: analysis and control

The present study was done in collaboration with J. Faria e Filhos company, a Madeira wine producer, and its main goal was to fully characterize three wines produced during 2014 harvest and identify possible improving points in the winemaking process. The winemaking process was followed during 4 weeks, being registered the amounts of grapes received, the fermentation temperatures, the time at which fermentation was stopped and evolution of must densities until the fortification time. The characterization of musts and wines was done in terms of density, total and volatile acidity, alcohol content, pH, total of polyphenol, organic acids composition, sugars concentration and the volatile profile. Also, it was developed and validated an analytical methodology to quantify the volatile fatty acids, namely using SPME-GC-MS. Briefly, the following key features were obtained for the latter methodology: linearity (R2=0.999) e high sensitivity (LOD =0.026-0.068 mg/L), suitable precision (repeatability and reproducibility lower than 8,5%) and good recoveries (103,11-119,46%). The results reveal that fermentation temperatures should be controlled in a more strictly manner, in order to ensure a better balance in proportion of some volatile compounds, namely the esters and higher alcohols and to minimize the concentration of some volatiles, namely hexanoic, octanoic and decanoic acids, that when above their odours threshold are not positive for the wine aroma. Also, regarding the moment to stop the fermentation, it was verified that it can be introduced changes which can also be benefit to guarantee the tipicity of Madeira wine bouquet.

Entwicklung und Evaluierung von Methoden zur zeitnahen Identifizierung weinrelevanter Mikroorganismen

Hefen der Gattung Saccharomyces und Milchsäurebakterien sind bei der Weinbereitung von besonderer Bedeutung. Neben der alkoholischen Gärung sind Hefen an der Ausbildung von Aromastoffen beteiligt. Milchsäurebakterien spielen eine Rolle beim biologischen Säureabbau (malolaktische Fermentation), können jedoch aufgrund ihrer Stoffwechseleigenschaft weitere Aromamodifikationen bewirken. Die Zusammensetzung der mikrobiellen Flora zu verschiedenen Zeitpunkten der Weinbereitung hat einen direkten Einfluss auf die Qualität der Weine, welche sich sowohl positiv als auch negativ verändern kann. Daher ist die zuverlässige Identifizierung und Differenzierung verschiedener Mikroorganismen auf Art- aber auch Stamm-Ebene während der Vinifikation von Bedeutung.rnDer erste Teil dieser Arbeit beschäftigte sich mit der Differenzierung von Hefearten der Gattung Saccharomyces, welche mit Hilfe konventioneller Methoden nicht eindeutig identifiziert werden können. Unter Verwendung des DNA-Fingerprintverfahrens Specifically Amplified Polymorphic DNA (SAPD)-PCR sowie der Matrix-Assisted-Laser-Desorption/Ionization-Time-Of-Flight-Mass-Spectrometry (MALDI-TOF-MS) war eine Differenzierung dieser taxonomisch sehr nah verwandten Arten möglich. Weiterhin konnten interspezifische Hybridstämme detektiert werden. In diesem Zusammenhang wurde der Hybridcharakter des Stammes NCYC 3739 (S. cerevisiae x kudriavzevii) entdeckt. Um die Elternspezies eines Hybridstamms zuverlässig zu bestimmen, sind weiterführende Genanalysen notwendig. Hierzu konnte eine Restriktionsfragmentlängenpolymorphismus (RFLP)-Analyse verschiedener genetischer Marker erfolgreich herangezogen werden.rnIm Rahmen dieser Arbeit wurde weiterhin ein Schnellidentifizierungssystem zum Nachweis weinrelevanter Milchsäurebakterien entwickelt. Mit Hilfe der Sequence Characterized Amplified Region (SCAR)-Technik konnten artspezifische Primer generiert werden, welche auf der Grundlage charakteristischer Fragmente der SAPD-PCR abgeleitet wurden. Durch die Anwendung dieser Primer in einer Multiplex-PCR-Reaktion war die Detektion verschiedener, einerseits häufig in Wein vorkommender und andererseits potentiell an der Ausbildung von Weinfehlern beteiligter Milchsäurebakterien-Arten möglich. Die ermittelte Nachweisgrenze dieser Methode lag mit 10^4 - 10^5 Zellen/ml im Bereich der Zelltiter, die in Most und Wein anzutreffen sind. Anhand der Untersuchung verschiedener Weinproben von Winzern in Rheinhessen wurde die Praxistauglichkeit dieser Methode demonstriert. rnUm die gesamten Milchsäurebakterien-Population im Verlauf der Weinbereitung zu kontrollieren, kann die Denaturierende Gradienten-Gelelektrophorese herangezogen werden. Hierzu wurden in dieser Arbeit Primer zur Amplifikation eines Teilbereichs des rpoB-Gens abgeleitet, da dieses Gen eine Alternative zur 16S rDNA darstellt. Die DNA-Region erwies sich als geeignet, um zahlreiche weinrelevante Milchsäurebakterien-Arten zu differenzieren. In einigen ersten Versuchen konnte gezeigt werden, dass diese Methode für eine praktische Anwendung in Frage kommt.rnOenococcus oeni ist das wichtigste Milchsäurebakterien während der malolaktischen Fermentation und wird häufig in Form kommerzieller Starterkulturen eingesetzt. Da verschiedene Stämme unterschiedliche Eigenschaften aufweisen können, ist es von Bedeutung, die Identität eines bestimmten Stammes zweifelsfrei feststellen zu können. Anhand der Analyse verschiedener O. oeni-Stämme aus unterschiedlichen Weinbaugebieten konnte gezeigt werden, dass sowohl die nested SAPD-PCR als auch die MALDI-TOF-MS genügend Sensitivität aufweisen, um eine Unterscheidung auf Stamm-Ebene zu ermöglichen, wobei die mittels nSAPD-PCR ermittelten Distanzen der Stämme zueinander mit deren geographischer Herkunft korrelierte.rnDie in der vorliegenden Arbeit entwickelten Methoden können dazu beitragen, den Prozess der Weinherstellung besser zu kontrollieren und so eine hohe Qualität des Endproduktes zu gewährleisten.rn

Weinproteine - Allergenität und Trubbildung

Wein ist eine komplexe Lösung bestehend aus verschiedensten Komponenten wie Alkohol, Polyphenolen, Polysacchariden, Sulfiten und auch Proteinen. Auch wenn Proteine nur in geringen Mengen im Wein enthalten sind, beeinflussen sie die Qualität maßgeblich. Hier ist zum einen deren potentielle Unverträglichkeit bis hin zur Allergie zu nennen, und zum anderen der Einfluss der Weinproteine auf die Trübung. Im Rahmen einer epidemiologischen Studie der Arbeitsgruppe Fronk/Decker wurde festgestellt, dass es in der Weinregion Mainz ein starkes Interesse gibt die Ursache einer Weinunverträglichkeit zu untersuchen. Für weiterführende Untersuchungen wurde im Rahmen meiner Arbeit das Lipid Transfer Protein (LTP), welches als einziges Allergen der Traube bekannt ist, aus Trauben und Wein in hohem Reinheitsgrad isoliert. Es konnte gezeigt werden, dass dessen Struktur bei der Weinherstellung nicht maßgeblich verändert wurde. In einer klinischen Studie mit 29 Probanden wurde die potentielle Allergenität von Weinproteinen, im Besonderen des LTPs untersucht. Allerdings konnte bei den untersuchten Probanden keine echte IgE-Antikörper-vermittelte Allergie auf das LTP nachgewiesen werden. Daher wird die Ursache der beschriebenen Unverträglichkeiten bei anderen Weininhaltsstoffen oder auch auf pollenassoziierten Kreuzreaktionen vermutet. Bei der Entstehung einer Weintrübung sind zahlreiche Inhaltstoffe beteiligt. Die Rolle der Proteine ist in diesem Zusammenhang noch nicht abschließend geklärt. In dieser Arbeit wurde die Komplexität der Proteinzusammensetzung in Abhängigkeit von Lage, Jahrgang, Rebsorte sowie Behandlungsmaßnahmen gezeigt. Hinsichtlich der Stabilisierung und Trübungsrelevanz der Weinproteine konnte mittels biochemischer, bioinformatischer und biophysikalischer Methoden gezeigt werden, dass nur ein Teil der im Wein enthaltenen Thaumatin-ähnlichen Proteine und Chitinasen an der Trubbildung beteiligt sind. Die Invertase hingegen denaturiert erst ab einer Temperatur von ca. 83 °C und aggregiert in der Trübung. Somit führt dieses Protein bei Wärmetests zu Bentonitbedarfsermittlung in diesem Temperaturbereich zu einer Überschätzung. Die Versuche zur temperaturabhängigen Aggregation von Proteinen zeigen, wie wichtig die Berücksichtigung der Umgebungsfaktoren bei der Trubbildung ist. So konnten unterschiedliche Wechselwirkungen im Puffer- und realen Weinsystem von potentiell trübungsstabilisierenden Polysacchariden mit den Weinproteinen detektiert werden. Für das Arabinogalactan beispielsweise wurde in den Versuchen im Weinsystem eine destabilisierende Wirkung gefunden, während es bei den Versuchen im Puffersystem eine positive Wirkung auf die Stabilisierung der Probe zeigte. Es zeigte sich, dass die verschiedenen Weininhaltsstoffe in einer komplexen Wechselwirkung zueinander stehen und somit eine molekulare Interpretation erschweren.

Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines

The objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes were carried out: a traditional winemaking process and two novel winemaking processes, pre-drying and static pomace. Significant differences could be identified amongst the physicochemical properties of the wines (P<0.001). The sensory results showed greater acceptance of the wines made after pre-drying of the grapes or from the static pomace, as compared to commercial brands. Cluster analysis and Multidimensional Scaling were successfully applied and their results demonstrated the influence of the total phenolic content and color indexes on acceptance of the appearance of the wines. The odor was associated with the alcohol content, acidity, dry extract, total and reducing sugars and the body of the wines. The flavor was associated with several physicochemical properties which influenced the overall acceptance of the samples. © 2013 Elsevier Ltd.

Study of the components of quality in SO2-free wines obtained by innovative vinification protocols. Evaluation of the pre-fermentative addition of lysozyme and oenological tannins.

The research performed during the PhD candidature was intended to evaluate the quality of white wines, as a function of the reduction in SO2 use during the first steps of the winemaking process. In order to investigate the mechanism and intensity of interactions occurring between lysozyme and the principal macro-components of musts and wines, a series of experiments on model wine solutions were undertaken, focusing attention on the polyphenols, SO2, oenological tannins, pectines, ethanol, and sugar components. In the second part of this research program, a series of conventional sulphite added vinifications were compared to vinifications in which sulphur dioxide was replaced by lysozyme and consequently define potential winemaking protocols suitable for the production of SO2-free wines. To reach the final goal, the technological performance of two selected yeast strains with a low aptitude to produce SO2 during fermentation were also evaluated. The data obtained suggested that the addition of lysozyme and oenological tannins during the alcoholic fermentation could represent a promising alternative to the use of sulphur dioxide and a reliable starting point for the production of SO2-free wines. The different vinification protocols studied influenced the composition of the volatile profile in wines at the end of the alcoholic fermentation, especially with regards to alcohols and ethyl esters also a consequence of the yeast’s response to the presence or absence of sulphites during fermentation, contributing in different ways to the sensory profiles of wines. In fact, the aminoacids analysis showed that lysozyme can affect the consumption of nitrogen as a function of the yeast strain used in fermentation. During the bottle storage, the evolution of volatile compounds is affected by the presence of SO2 and oenological tannins, confirming their positive role in scaveging oxygen and maintaining the amounts of esters over certain levels, avoiding a decline in the wine’s quality. Even though a natural decrease was found on phenolic profiles due to oxidation effects caused by the presence of oxygen dissolved in the medium during the storage period, the presence of SO2 together with tannins contrasted the decay of phenolic content at the end of the fermentation. Tannins also showed a central role in preserving the polyphenolic profile of wines during the storage period, confirming their antioxidant property, acting as reductants. Our study focused on the fundamental chemistry relevant to the oxidative phenolic spoilage of white wines has demonstrated the suitability of glutathione to inhibit the production of yellow xanthylium cation pigments generated from flavanols and glyoxylic acid at the concentration that it typically exists in wine. The ability of glutathione to bind glyoxylic acid rather than acetaldehyde may enable glutathione to be used as a ‘switch’ for glyoxylic acid-induced polymerisation mechanisms, as opposed to the equivalent acetaldehyde polymerisation, in processes such as microoxidation. Further research is required to assess the ability of glutathione to prevent xanthylium cation production during the in-situ production of glyoxylic acid and in the presence of sulphur dioxide.

[meanings Of The Sickening Process For Patients With Systemic Lupus Erythematosus: A Review Of The Literature.]

Systemic lupus erythematosus is an autoimmune disease that causes many psychological repercussions that have been studied through qualitative research. These are considered relevant, since they reveal the amplitude experienced by patients. Given this importance, this study aims to map the qualitative production in this theme, derived from studies of experiences of adult patients of both genders and that had used as a tool a semi-structured interview and/or field observations, and had made use of a sampling by a saturation criterion to determine the number of participants in each study. The survey was conducted in Pubmed, Lilacs, Psycinfo e Cochrane databases, searching productions in English and Portuguese idioms published between January 2005 and June 2012. The 19 revised papers that have dealt with patients in the acute phase of the disease showed themes that were categorized into eight topics that contemplated the experienced process at various stages, from the onset of the disease, extending through the knowledge of the diagnosis and the understanding of the manifestations of the disease, drug treatment and general care, evolution and prognosis. The collected papers also point to the difficulty of understanding, of the patients, on what consists the remission phase, revealing also that this is a clinical stage underexplored by psychological studies.

[in Process Citation].

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O aluno com deficiência visual nas aulas de educação física : análise do processo inclusivo = The student with visual impairments : analysis of inclusive process

Universidade Estadual de Campinas . Faculdade de Educação Física

Hegemonia e contra-hegemonia na construção de políticas de esporte e lazer : a experiência do Consórcio Brasília = Hegemony and counter-hegemony in the process of sport and leisure policy-making : the experience of the Consortium Brasilia

Universidade Estadual de Campinas . Faculdade de Educação Física

Effects of the condylar process fracture on facial symmetry in rats submitted to protein undernutrition

PURPOSE: To investigate the facial symmetry of rats submitted to experimental mandibular condyle fracture and with protein undernutrition (8% of protein) by means of cephalometric measurements. METHODS: Forty-five adult Wistar rats were distributed in three groups: fracture group, submitted to condylar fracture with no changes in diet; undernourished fracture group, submitted to hypoproteic diet and condylar fracture; undernourished group, kept until the end of experiment, without condylar fracture. Displaced fractures of the right condyle were induced under general anesthesia. The specimens were submitted to axial radiographic incidence, and cephalometric mensurations were made using a computer system. The values obtained were subjected to statistical analyses among the groups and between the sides in each group. RESULTS: There was significative decrease of the values of serum proteins and albumin in the undernourished fracture group. There was deviation of the median line of the mandible relative to the median line of the maxilla, significative to undernutrition fracture group, as well as asymmetry of the maxilla and mandible, in special in the final period of experiment. CONCLUSION: The mandibular condyle fracture in rats with proteic undernutrition induced an asymmetry of the mandible, also leading to consequences in the maxilla.

Influence of specimens' design and manufacturing process on microtensile bond strength to enamel: laboratory and FEA comparison

This study evaluated the effect of specimens' design and manufacturing process on microtensile bond strength, internal stress distributions (Finite Element Analysis - FEA) and specimens' integrity by means of Scanning Electron Microscopy (SEM) and Laser Scanning Confocal Microscopy (LCM). Excite was applied to flat enamel surface and a resin composite build-ups were made incrementally with 1-mm increments of Tetric Ceram. Teeth were cut using a diamond disc or a diamond wire, obtaining 0.8 mm² stick-shaped specimens, or were shaped with a Micro Specimen Former, obtaining dumbbell-shaped specimens (n = 10). Samples were randomly selected for SEM and LCM analysis. Remaining samples underwent microtensile test, and results were analyzed with ANOVA and Tukey test. FEA dumbbell-shaped model resulted in a more homogeneous stress distribution. Nonetheless, they failed under lower bond strengths (21.83 ± 5.44 MPa)c than stick-shaped specimens (sectioned with wire: 42.93 ± 4.77 MPaª; sectioned with disc: 36.62 ± 3.63 MPa b), due to geometric irregularities related to manufacturing process, as noted in microscopic analyzes. It could be concluded that stick-shaped, nontrimmed specimens, sectioned with diamond wire, are preferred for enamel specimens as they can be prepared in a less destructive, easier, and more precise way.

Effect of nitric oxide inhibitor and donor substances on the infammatory process caused by endodontic irrigants

Nitric oxide (NO) has been considered a key molecule in infammation. OBJECTIVE: The aim of this study was to evaluate the effect of treatment with L-NAME and sodium nitroprussiate, substances that inhibit and release NO, respectively, on tissue tolerance to endodontic irrigants. MATERIAL AND METHODS: The vital dye exudation method was used in a rat subcutaneous tissue model. Injections of 2% Evans blue were administered intravenously into the dorsal penial vein of 14 male rats (200-300 g). The NO inhibitor and donor substances were injected into the subcutaneous tissue in the dorsal region, forming two groups of animals: G1 was inoculated with L-NAME and G2 with sodium nitroprussiate. Both groups received injections of the test endodontic irrigants: acetic acid, 15% citric acid, 17% EDTA-T and saline (control). After 30 min, analysis of the extravasated dye was performed by light absorption spectrophotometry (620 nm). RESULTS: There was statistically signifcant difference (p<0.05) between groups 1 and 2 for all irrigants. L-NAME produced a less intense infammatory reaction and nitroprussiate intensifed this process. CONCLUSIONS: Independently of the administration of NO inhibitors and donors, EDTA-T produced the highest irritating potential in vital tissue among the tested irrigating solutions.

Dependence of the crossover exponent with the diffusion rate in the generalized contact process model

We study how the crossover exponent, phi, between the directed percolation (DP) and compact directed percolation (CDP) behaves as a function of the diffusion rate in a model that generalizes the contact process. Our conclusions are based in results pointed by perturbative series expansions and numerical simulations, and are consistent with a value phi = 2 for finite diffusion rates and phi = 1 in the limit of infinite diffusion rate.

Screening process for activity determination of conductive oxide electrodes for organic oxidation

A modified method for the calculation of the normalized faradaic charge (q fN) is proposed. The method involves the simulation of an oxidation process, by cyclic voltammetry, by employing potentials in the oxygen evolution reaction region. The method is applicable to organic species whose oxidation is not manifested by a defined oxidation peak at conductive oxide electrodes. The variation of q fN for electrodes of nominal composition Ti/RuX Sn1-X O2 (x = 0.3, 0.2 and 0.1), Ti/Ir0.3Ti0.7O2 and Ti/Ru0.3Ti0.7O2 in the presence of various concentrations of formaldehyde was analyzed. It was observed that electrodes containing SnO2 are the most active for formaldehyde oxidation. Subsequently, in order to test the validity of the proposed model, galvanostatic electrolyses (40 mA cm-2) of two different formaldehyde concentrations (0.10 and 0.01 mol dm-3) were performed. The results are in agreement with the proposed model and indicate that this new method can be used to determine the relative activity of conductive oxide electrodes. In agreement with previous studies, it can be concluded that not only the nature of the electrode material, but also the organic species in solution and its concentration are important factors to be considered in the oxidation of organic compounds.