Removal of hydrogen from Ti VT 1-0 under action of accelerated electrons

The process of hydrogen removal from titanium of VT1-0 grade under the action of accelerated electrons has been studied experimentally. The irradiation was carried out by an electron beam with energies of 25-40 keV during 15-60 min. The information on the hydrogen content in samples from titanium of VT1-0 grade has been obtained both before and after irradiation with accelerated electrons. The activation energy of hydrogen desorption from titanium has been calculated. It was found that the increase of the time and the energy of an irradiation lead to the decrease of the residual hydrogen content in the titanium samples

The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine

The flavour and the volatilome of apple wines made from the Austrian heritage variety Ilzer Rose was in the scope of this study. The apple wines were produced by adopting oenological practises that are not commonly used in fruit wine production. Different fermentation strategies including the addition of enzymes with β-glucosidase activity, addition of a fining agent, maceration of the mash along with mash fermentation were applied. The volatile compounds of the juices as intermediates and the resulting apple wines were analysed using headspace-SPME GC-MS. CATA technique with a well-trained panel was applied for sensory evaluation. The results show that the flavour of single-variety apple wine can be significantly altered by taking oenological measures. High correlations were found between the results of the analytical investigation and the sensory evaluation. Maceration of the mash leads to an increase in the fruity character of the products, also reflected by significantly higher fruit ester quantities in the wine. During mash fermentation, spontaneous malolactic fermentation was induced leading to a product with new, but thoroughly interesting sensory properties of the apple wine. The results of this study demonstrate that the integration of oenological measures may open a wide field to the development of a high diversity in apple wine flavour

The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine

The flavour and the volatilome of apple wines made from the Austrian heritage variety Ilzer Rose was in the scope of this study. The apple wines were produced by adopting oenological practises that are not commonly used in fruit wine production. Different fermentation strategies including the addition of enzymes with β-glucosidase activity, addition of a fining agent, maceration of the mash along with mash fermentation were applied. The volatile compounds of the juices as intermediates and the resulting apple wines were analysed using headspace-SPME GC-MS. CATA technique with a well-trained panel was applied for sensory evaluation. The results show that the flavour of single-variety apple wine can be significantly altered by taking oenological measures. High correlations were found between the results of the analytical investigation and the sensory evaluation. Maceration of the mash leads to an increase in the fruity character of the products, also reflected by significantly higher fruit ester quantities in the wine. During mash fermentation, spontaneous malolactic fermentation was induced leading to a product with new, but thoroughly interesting sensory properties of the apple wine. The results of this study demonstrate that the integration of oenological measures may open a wide field to the development of a high diversity in apple wine flavour.</jats:p

Grenzenlose Enthüllungen?

Der gegenwärtigen Medienlandschaft wird häufig eine Tendenz zur Offenlegung und Offenheit zugeschrieben. Social Network Sites lassen die Grenzen zwischen Privatem und Öffentlichem verschwimmen, Plattformen wie WikiLeaks und OpenLeaks veröffentlichen geheimes Material, über Filesharing-Netzwerke und open-content-Lizenzen werden vormals proprietäre Inhalte offen zugänglich gemacht. Verflochten sind diese Entwicklungen mit auf den ersten Blick gegenläufigen Tendenzen der Eingrenzung, der Kontrolle und der Schließung. Kommunikation im Internet bindet sich immer mehr an die Vermittlung einzelner privatwirtschaftlicher Akteure wie Google oder Facebook, online wie offline ermöglichen neue Informations- und Kommunikationstechnologien immer umfassendere Formen der Überwachung, während die Weiterverwendung von Daten unter Ausschluss der Öffentlichkeit stattfindet. Die Beiträge des vorliegenden Bandes befassen sich mit unterschiedlichen Aspekten dieses komplexen Spannungsfeldes

Grenzenlose Enthüllungen?

Der gegenwärtigen Medienlandschaft wird häufig eine Tendenz zur Offenlegung und Offenheit zugeschrieben. Social Network Sites lassen die Grenzen zwischen Privatem und Öffentlichem verschwimmen, Plattformen wie WikiLeaks und OpenLeaks veröffentlichen geheimes Material, über Filesharing-Netzwerke und open-content-Lizenzen werden vormals proprietäre Inhalte offen zugänglich gemacht. Verflochten sind diese Entwicklungen mit auf den ersten Blick gegenläufigen Tendenzen der Eingrenzung, der Kontrolle und der Schließung. Kommunikation im Internet bindet sich immer mehr an die Vermittlung einzelner privatwirtschaftlicher Akteure wie Google oder Facebook, online wie offline ermöglichen neue Informations- und Kommunikationstechnologien immer umfassendere Formen der Überwachung, während die Weiterverwendung von Daten unter Ausschluss der Öffentlichkeit stattfindet. Die Beiträge des vorliegenden Bandes befassen sich mit unterschiedlichen Aspekten dieses komplexen Spannungsfeldes