Social-ecological features of set nets small-scale fisheries in the context of Mediterranean marine protected areas

The small-scale fisheries (SSF) sector has attracted considerable attention over the last decade due to its major importance in sustaining the livelihoods of coastal communities worldwide, poverty alleviation, food security, social wealth and traditions. Despite this importance, quantitative and qualitative information on SSF is still largely lacking and when available, it tends to be scattered or very localized. SSF are also among the very few professional extractive activities generally allowed within Marine Protected Areas (MPAs), and are therefore expected to acquire further momentum in the near future in light of the projected increase of protected marine surface area due to international commitments. However, SSF associated with areas including MPAs may differ from those operating in unprotected contexts with regard to a range of socio-ecological aspects, thus potentially making management strategies currently in force unsuitable, and requiring the development of ad hoc local and regional policies. Here, we assessed the socio-ecological dimension of SSF operating within and around 11 Mediterranean MPAs, in six EU countries, with the aim of identifying relevant patterns that could inform policy and management relative to this fishing sector in view of the forthcoming increase of the marine surface area under protection. To do so, we have adopted a collaborative approach with fishers and combined a photo-sampling survey of 1,292 set net (mainly trammel-nets) fishing operations at landing with 149 semi-structured interviews with fishers, to gather information on features and catches of SSF fleets (e.g. vessel characteristics, gears, catch composition, catch and revenue per unit of effort). Overall, results highlighted: 1) multiple shared features emerging at regional level (i.e. among the 11 study areas), such as the predominant use of set nets, the major contribution of a limited number of species to the overall catch and revenue, the occurrence in the catch of threatened species and/or undersized individuals; 2) a variety of distinctive socio-ecological features differentiating local SSF communities such as the species mainly contributing to catch and revenue, species size distribution and fleet characteristics. In addition to presenting elements to inform common policies and strategies for SSF management in the context of MPAs, our study provides guidance for the development of a standard methodology for the full documentation of SSF in the Mediterranean Sea

Investigation of the formation of volatile phenols and fatty acids by Dekkera and Brettanomyces yeast

http://www.hsn.csiro.au/YPD/sessions.htm

GC-MS finds off-flavor in wine

Please see 6th page of Elsevier PDF for this short article.Paul Grbinhttp://www.elsevier.com/wps/find/journaldescription.cws_home/502695/description#descriptio

Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts

The ability of four known species of Dekkera and Brettanomyces yeasts to produce mousy off-flavour in grape juice and wine was investigated for the first time. Using a sensory assessment technique the twelve type strains of Dekkera and Brettanomyces, representing four species, were found to grow and to be capable of producing mousy off-flavour in a grape juice medium; however, differences between strains were apparent. Four strains representing the two species of Dekkera (D. bruxellensis and D. anomala) known to be associated with the spoilage of wine and other fermented beverages were further investigated for mousy off-flavour production in a red and white wine supplemented with nutrients. D. anomala and only one of the three D. bruxellensis strains tested grew in both wines and generally produced a moderate level of off-flavour, whereas the remaining two strains of D. bruxellensis, despite slowly losing viability (10- to 100-fold) over the 52-55 day period, produced detectable off-flavour. This work demonstrates the general ability of Dekkera and Brettanomyces yeasts to produce mousy off-flavour and confirms the importance of these yeasts for off-flavour production in grape juice and wine

Development and evaluation of an iPad application as an e-learning tool for technical wine assessment

Objective training in technical wine evaluation is a critical component of wine education and the ability to recognise and describe wine sensory attributes using formal descriptive language is a key learning outcome for viticulture/oenology and wine business students alike. Wine evaluation is taught and assessed during formal sensory practicals, however, a significant proportion of students’ tasting experience occurs outside the classroom, and thus, is never evaluated. Furthermore, diversity in the backgrounds and life experiences of students studying wine-related courses also presents several unique learning and teaching challenges; with significant differences observed between domestic and international students’ participation in and perceptions of wine sensory evaluation. This paper describes the development and evaluation of My Wine World, an iPad application designed specifically for technical wine assessment. The development process and evaluation results are reported here. The application’s capacity to develop and demonstrate students’ sensory skills and experiences is also discussed.Kerry Wilkinson, Paul R Grbi

Molecular characterisation of the wine spoilage yeast - Dekkera (Brettanomyces) bruxellensis

http://www.awri.com.au/about_us/staff/?member=3

A survey of lactic acid bacteria for enzymes of interest to oenology

Copyright © 2008 Australian Society of Viticulture and Oenology Inc.Isolates from wine-associated genera of lactic acid bacteria (LAB), including Lactobacillus, Oenococcus and Pediococcus, were examined for enzymatic properties that could be of value in the production and processing of wine. Up to 438 combinations of bacterial isolates and substrates were examined. Across the 50 isolates investigated, all were found to hydrolyse esters, with the greatest activity being seen amongst the oenococci followed by the lactobacilli and pediococci. Lipase activity was restricted to three Lactobacillus isolates, while all tested isolates displayed tannase activity. Cellulase, Β-glucanase and lichenase activities were observed for almost all Pediococcus and Lactobacillus isolates, while such activities were seen for only a minority of oenococci. No degradation of the xylan substrate was detected. Once confirmed under wine-like conditions, our findings will help define potentially interesting genera of LAB for winemaking.Angela Matthews, Paul R. Grbin and Vladimir Jirane