Combined bioremediation and enzyme production by Aspergillus sp. in olive mill and winery wastewaters

Olive mill wastewaters (OMW) and vinasses (VS) are effluents produced respectively by olive mills and wineries, both sectors are of great economic importance in Mediterranean countries. These effluents cause a large environmental impact, when not properly processed, due to their high concentration of phenolic compounds, COD and colour. OMW may be treated by biological processes but, in this case, a dilution is necessary, increasing water consumption. The approach here in proposed consists on the bioremediation of OMW and VS by filamentous fungi. In a screening stage, three fungi (Aspergillus ibericus, Aspergillus uvarum, Aspergillus niger) were selected to bioremediate undiluted OMW, two-fold diluted OMW supplemented with nutrients, and a mixture of OMW and VS in the proportion 1:1 (v/v). Higher reductions of phenolic compounds, colour and COD were achieved mixing both residues; with A. uvarum providing the best results. In addition, the production of enzymes was also evaluated during this bioremediation process, detecting in all cases lipolytic, proteolytic and tannase activities. A. ibericus, A. uvarum and A. niger achieved the highest value of lipase (1253.7 ± 161.2 U/L), protease (3700 ± 124.3 U/L) and tannase (284.4 ± 12.1 U/L) activities, respectively. Consequently, this process is an interesting alternative to traditional processes to manage these residues, providing simultaneously high economic products, which can be employed in the same industries.

2006 Winery Survey Summary, 2006

Survey Purpose: The purpose of the survey was to measure the grape consumption, production, and expected needs by cultivar. Survey Methodology: The Iowa Department of Agriculture and Land Stewardship (IDALS) Bureau of Horticulture provided USDA National Agricultural Statistics Service (NASS) Iowa Field office with a complete list of wineries expected to be in operation. The wineries were mailed a questionnaire and a telephone follow-up of non-respondents was conducted. The survey had an 87 percent response rate. The survey data was edited for reasonableness, and then summarized using statistical software.

Discrimination of Brazilian red wines according to the viticultural region, varietal, and winery origin

This work evaluated the physicochemical composition of 171 red Brazilian wines from the 2006 vintage, which were represented by 21 varietals. These wines were produced by 58 Brazilian wineries in different regions of the country, with latitudes varying from 9º to 31º South. Physicochemical wine analysis was performed in the same year and discrimination in the viticultural regions, varietal wines, and wineries was performed by means of the principal component analysis (PCA). The main results show that wines from São Joaquim had higher values of A420, A520, A620, color intensity, total phenolic compounds, anthocyanins, and dry extracts, while those from Toledo had lower values of these variables; those from Vale do São Francisco had higher values of potassium, pH, density, and volatile acidity; from Serra do Nordeste A, they had higher titratable acidity; and from Planalto Superior B, higher hue. Regarding the varietal wines, PCA mainly discriminated the wines produced from the varieties Ancellotta, Teroldego, Egiodola, Refosco, Marselan, Cabernet Sauvignon, Pinotage, Pinot Noir, Malbec, Arinarnoa, Barbera, and Alfrocheiro. In relation to wineries, twenty two of them were discriminated by their higher values of some variables, i.e., three were characterized by color intensity; three by hue; eight by alcohol content; six by potassium, dry extract, density, and pH; and two by titratablel acidity.

Barnes Wines: Canada’s Oldest Winery flyer. n.d.

In 1873 George Barnes, Andrew Skinner, James Skinner, John Young Reid, Charles Robert Murray, George Magan, Thomas Barnes and Robert Duncan applied for, and received a charter for a commercial winery which would be called The Ontario Grape Growing and Wine Manufacturing Company Limited. It opened in 1894 and became known as Barnes Wines Limited. In 1973 the company completed a merger with Reckitt and Coleman (Canada) Limited. The winery operated until 1988 and was located on the banks of the old Welland Canal in St. Catharines, Ontario. The company produced a complete line of table wines, dessert wines, sherries, ports, and both crackling and sparkling wines. Barnes Wines called itself “Canada’s oldest winery” at the time of the printing of this flyer.

Photograph - Inniskillin Winery

A photograph of the Inniskillin Wnery (undated).

Invitations - Two Book Launch parties for Anatomy of a Winery (Toronoto & Niagara on the Lake)

Two book launch party invitations for Donald Ziraldo's Anatomy of a Winery. The first party to take place at Inniskillin Winery on April 26, 1995, the second party at Indigo Books Music & More in Toronto on June 21st. Both invitations also mention the 25th anniversary of Inniskillin Winery.

Slide - Inniskillin Winery in Winter

A slide of Inniskillin winery in winter. The winery is in the distance and the focus is on the front gates and grapes covered in snow.

Yeast diversity isolated from grape musts during spontaneous fermentation from a brazilian winery

Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by ribosomal gene-sequencing analysis. A total of 130 yeast strains were isolated from grape surfaces and musts during alcoholic fermentation from Isabel, Bordeaux, and Cabernet Sauvignon varieties. Samples were submitted to PCR-RFLP analysis and genomic sequencing. Thirteen species were identified: Candida quercitrusa, Candida stellata, Cryptococcus flavescens, Cryptococcus laurentii, Hanseniaspora uvarum, Issatchenkia occidentalis, Issatchenkia orientalis, Issatchenkia terricola, Pichia kluyveri, Pichia guilliermondii, Pichia sp., Saccharomyces cerevisiae, and Sporidiobolus pararoseus. A sequential substitution of species during the different stages of fermentation, with a dominance of non-Saccharomyces yeasts at the beginning, and a successive replacement of species by S. cerevisiae strains at the final steps were observed. This is the first report about the yeast distribution present throughout the alcoholic fermentation in a Brazilian winery, providing supportive information for future studies on their contribution to wine quality. © 2013 Springer Science+Business Media New York.

Nebraska Winery and Grape Growers Forum and Trade Show

Good afternoon, everyone, and welcome to this 11th annual Nebraska Winery and Grape Growers Forum and Trade Show. I'm John Owens, University of Nebraska Vice President and Harlan Vice Chancellor of the Institute of Agriculture and Natural Resources. I'm delighted to be with you on this second day of a very fine and informative conference.

Winery

Given the proliferation of arbitrary forms in winery architecture in recent years, we propose the simplest form: a simple elongated metal box that sits on the ground like an artifact, like a machine. = Frente a la proliferación de formas arbitrarias que han surgido en los últimos años en la arquitectura de bodegas, proponemos la forma más sencilla: una simple caja metálica alargada que, como un artefacto, una máquina, se posa en el terreno.

Starting a winery in Illinois : profile and business plan workbook /

"Updated ... by Bradley Beam." -- p. [1].

Internationalization strategy of Quinta dos Termos to Brazil

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

Internationalization strategy of Quinta dos Termos to Canada

Quinta dos Termos, a Portuguese winery, currently faces the need to expand internationally due to difficulties in distributing its current production in Portugal. This work project will analyze the firm’s characteristics, its development in the Portuguese market and the value proposition it offers. A market analysis will also be performed prior to evaluating the internationalization need of Quinta dos Termos. The Canadian market will be assessed as an opportunity to expand internationally by evaluating factors supporting that strategy; namely the market attractiveness, the most adequate implementation plan and a competitive analysis to better understand the success expectations in the market.

A crescente internacionalização do setor do vinho português: o caso da Adega Cooperativa de Vila Real

Relatório de estágio de mestrado em Negócios Internacionais

O perfil e as motivações do visitante gastronómico e do enoturista de Guimarães

Dissertação de mestrado em Geografia (área de especialização em Planeamento e Gestão do Território)