The importance of yeasts in determining the composition and quality of wines

From the wine makers' view point at present the advantages of the use of selected yeasts are the rapid and predictable onset of fermentation, its evenness and completion and the absence of undesirable aromas and flavours. However it is now apparent from our work that wine yeasts differ considerably in other characteristics which can also be of oenological importance. Compounds formed by yeasts which can directly affect the flavour of wines include hydrogen sulphide and mercaptans, iso-amyl alcohol, and ethyl and amyl acetate. Othex· aroma materials which are not reminiscent of pure compounds, but which affect wine quality, can also be produced. These may confer a quality improvement or, in the case of spoilage yeasts, a reduction in quality. Compounds which indirectly affect the quality of wines are those which bind sulphur dioxide and prevent it from carrying out its antioxidant and germicidal functions. The most important compounds in this connection in normal wines are acetaldehyde, pyruvic and a-ketoglutaric acid, and the amounts produced are influenced by the yeast strain.It is also possible to exercise control over reduction in acidity during the fermentation by controlling the amount of 1-malic acid metabolised by choice of a suitable yeast strain. Likewise some control is possible over the quantities of ethanol and higher alcohols produced and the prevention of off-flavours resulting from fermentation. One of the most important results of our work has been the prevention of hydrogen sulphide formation in wines. This formation is basically a microbiological reduction of elemental sulphur or sulphur-containing compounds during fermentation, and the control has been to carry out the fermentation with a yeast which is unable to produce hydrogen sulphide. Such yeasts exist naturally and may be selected on the basis of suitable laboratory tests. These yeasts need to have other desirable attributes such as high ethanol tolerance, the ability to carry out a regular and complete fermentation and to be able to grow fast enough to dominate the indigenous microflora.As a result of ·our investigations the use of selected yeasts has become widespread in Australian wine making, and the strain of yeast is now regarded as one of the controllable factors necessary to make wines of high and consistent quality

Diacetyl in Australian dry red wines and its significance in wine quality

The diacetyl content of 466 Australian dry red table wines ranged from less than 0.1 ppm to 7.5 ppm with a mean of 2.4 ppm. Malo-lactic fermentation had occurred in 71 per cent of the wines, which had a mean diacetyl level of 2.8 ppm. In wines which had not undergone malo-lactic fermentation the mean diacetyl level 1.3 ppm.Taste threshold tests showed that a difference of as little as 1 ppm could be detected in a light dry red wine containing 0.3 ppm diacetyl. In a full flavoured darker wine of higher quality containing 3 ppm the minimum detectable addition was 1.3 ppm.It is considered that diacetyl in amounts up to 2 to 4 ppm, depending on the wine, improved quality by adding complexity to the flavour. Above these levels the aroma of diacetyl became identifiable as such and resulted in a reduction in quality. The diacetyl content of a range of red table wines stored at 15° C showed a mean decrease of 19 per cent in diacetyl content in 4 months, 22 per cent in 8 months, 26 per cent in 12 months and 28 per c ent in 18 months

Media, racism and public health psychology

A growing literature has established that racism contributes to ill-health of migrants, minority group members and indigenous peoples. Racial discrimination has been shown to act at personal, institutional and societal levels, negatively affecting physical health as evidenced by heart disease and other stress related conditions and generally negating wellbeing, signalled by psychological and psychiatric disorders including depression. In our highly mediatized world, mass communications in diverse forms are decisive for people’s knowledge and understandings of the world and their place in it. From critical studies we know that the media consistently marginalize, denigrate and neglect particular ethnic and cultural groups. Where media do focus on such groups much of the reporting is negative and stereotyping. Achievements are ignored or minimized while representations of those groups as problems for and threats to the dominant are highlighted. In this paper we consider the particular case of media representations of the indigenous Maori of Aotearoa New Zealand. We review extant studies to argue that detailed and systematic study is necessary for the development of critical, local media scholarship. Such scholarship is necessary if the current media impact on Maori health and wellbeing is to be mitigated. While such considerations may not have been traditional concerns of health psychology we, following George Albee (2003), argue for them as affirming the need for critical public health psychology

Masonry dams : analysis of the historical profiles of Sazilly, Delocre and Rankine

The significant advances in masonry dam design that took place in the second half of the 19th century are analyzed and discussed within the context of the historical development of dam construction. Particular reference is made to the gravity dam profiles proposed by Sazilly, Delocre and Rankine, who pioneered the application of engineering concepts to dam design, basing the dam profile on the allowable stresses for the conditions of empty and full reservoir. These historical profiles are analyzed taking into consideration the present safety assessment procedures, by means of a numerical application developed for this purpose, based on limit analysis equilibrium methods, which considers the sliding failure mechanisms, the most critical for these structures. The study underlines the key role of uplift pressures, which was only addressed by Lévy after the accident of Bouzey dam, and provides a critical understanding of the original design concepts, which is essential for the rehabilitation of these historical structures.This work has been funded by FCT (Portuguese Foundation for Science and Technology) through the PhD grant SFRH/BD/43585/2008, for which the first author is grateful

Oval Domes: History, Geometry and Mechanics

An oval dome may be defined as a dome whose plan or profile (or both) has an oval form. The word Aoval@ comes from the latin Aovum@, egg. Then, an oval dome has an egg-shaped geometry. The first buildings with oval plans were built without a predetermined form, just trying to close an space in the most economical form. Eventually, the geometry was defined by using arcs of circle with common tangents in the points of change of curvature. Later the oval acquired a more regular form with two axis of symmetry. Therefore, an “oval” may be defined as an egg-shaped form, doubly symmetric, constructed with arcs of circle; an oval needs a minimum of four centres, but it is possible also to build polycentric ovals. The above definition corresponds with the origin and the use of oval forms in building and may be applied without problem until, say, the XVIIIth century. Since then, the teaching of conics in the elementary courses of geometry made the cultivated people to define the oval as an approximation to the ellipse, an “imperfect ellipse”: an oval was, then, a curve formed with arcs of circles which tries to approximate to the ellipse of the same axes. As we shall see, the ellipse has very rarely been used in building. Finally, in modern geometrical textbooks an oval is defined as a smooth closed convex curve, a more general definition which embraces the two previous, but which is of no particular use in the study of the employment of oval forms in building. The present paper contains the following parts: 1) an outline the origin and application of the oval in historical architecture; 2) a discussion of the spatial geometry of oval domes, i. e., the different methods employed to trace them; 3) a brief exposition of the mechanics of oval arches and domes; and 4) a final discussion of the role of Geometry in oval arch and dome design

lnfluence of grape variety, climate and soil on grape composition and on the composition and quality of table wines

The influence of grape variety, soil type, climatic area and year of vintage on grape composition and wine quality was studied over a six-year period with three grape varieties in a eo-operative investigation. The wines were made under carefully controlled conditions to eliminate, as far as possible, any effect of winemaking technique. All viticultural and oenological treatments were replicated so that the data could be analysed statistically. When grapes from different viticultural areas were made into table wines, the quality of the wines was most closely related to grape variety, followed by climatic area and least of all by soil type.Reproducible differences in grape and wine composition were found for the grape varieties studied. For fhe same sugar content Riesling grapes and wine contained more acidity and a higher tartaric acid/malic acid ratio than Clare Riesling grapes and wine. They also contained less nitrogen, phosphorus and potassium. Shiraz grapes were relatively high in malic acid.The year of vintage strongly influenced the tartaric acid/malic acid ratio, particularly for Riesling and Clare Riesling, and also certain other constituents. Certain years could be designated as either high or low malic acid years for a particular grape variety.The soil type influenced the amounts of certain of the constituents of grapes and wine, but had no significant effects on the wine quality. Wines from the same varieties grown on two widely different soils in the same area could not be differentiated in replicated taste tests. The soil depth, drainage and waterholding capacity appeared to be more important than composition per se.Wines made from irrigated vineyards in the warm River Murray viticultural region, contained similar amounts of tartaric and malic acids, but were higher in pH, than wines made from the same grape varieties in the cooler non-irrigated Barossa Valley. Wines from irrigated grapes were generally of somewhat lower quality than those made from grapes of the same variety grown without irrigation in a cooler area. The time of harvesting irrigated grapes appeared to be critical to achieve the necessary balance between sugar, acid and flavour. Shiraz grapes grown under irrigation contained considerably less colour than grapes of the same variety grown without irrigation.Aroma was correlated with flavour in assessing wine quality, but numerical values ascribed to these parameters did not correlate generally with the wine constituents measured. A positive correlation existed between high tasting scores and high Ball/acid ratio

IF Estimation for Multicomponent Signals Using Image Processing Techniques in the Time-Frequency Domain

This paper presents a method for estimating the instantaneous frequency (IF) of multicomponent signals. The technique involves, firstly, the transformation of the one dimensional signal to the two dimensional time-frequency domain using a reduced interference quadratic time-frequency distribution. IF estimation of signal components is then achieved by implementing two image processing steps: local peak detection of the time--frequency (TF) representation followed by an image processing technique called component linking. The proposed IF estimator is tested on noisy synthetic monocomponent and multicomponent signals exhibiting linear and nonlinear laws. For low signal to noise ratio (SNR) environments, a time-frequency peak filtering preprocessing step is used for signal enhancement. Application of the IF estimation scheme to real signals is illustrated with newborn EEG signals. Finally, to illustrate the potential use of the proposed IF estimation method in classifying signals based on their TF components' IFs, a classification method using least squares data-fitting is proposed and illustrated on synthetic and real signals

New developments in imaging idiopathic pulmonary fibrosis with hyperpolarized xenon magnetic resonance imaging

Idiopathic pulmonary fibrosis (IPF) is a progressive pulmonary disease that is ultimately fatal. Although the diagnosis of IPF has been revolutionized by high-resolution computed tomography, this imaging modality still exhibits significant limitations, particularly in assessing disease progression and therapy response. The need for noninvasive regional assessment has become more acute in light of recently introduced novel therapies and numerous others in the pipeline. Thus, it will likely be valuable to complement 3-dimensional imaging of lung structure with 3-dimensional regional assessment of function. This challenge is well addressed by hyperpolarized (HP) Xe magnetic resonance imaging (MRI), exploiting the unique properties of this inert gas to image its distribution, not only in the airspaces, but also in the interstitial barrier tissues and red blood cells. This single-breath imaging exam could ultimately become the ideal, noninvasive tool to assess pulmonary gas-exchange impairment in IPF. This review article will detail the evolution of HP Xe MRI from its early development to its current state as a clinical research platform. It will detail the key imaging biomarkers that can be generated from the Xe MRI examination, as well as their potential in IPF for diagnosis, prognosis, and assessment of therapeutic response. We conclude by discussing the types of studies that must be performed for HP Xe MRI to be incorporated into the IPF clinical algorithm and begin to positively impact IPF disease diagnosis and management