Descriptive sensory analysis of wines produced from Iowa-grown La Crescent grapes

The La Crescent grape, a cross of St. Pepin and an unnamed Swenson selection (Vitis riparia x Muscat Hamburg), is a cold-hardy cultivar gaining popularity throughout the Midwest. Due to its recent introduction, there is a considerable amount to be learned about the characteristics of wines made from the grape. To investigate the aromas specific to the wine, research lots of wine were produced from La Crescent juice contributed by a commercial Iowa winery over two vintages (years 1 and 2). Juice and wines were analyzed chemically by HPLC and bench-top methods. Descriptive sensory analysis was conducted by a trained sensory panel following each vintage. Samples evaluated were dry and off-dry versions of the research La Crescent wines, a commercial La Crescent wine from the contributing winery, and a commercial Moscato wine, included for comparison. Aroma and flavor attribute intensities were measured separately in year 1 and as a combined response for aroma in year 2. Sweetness and acidity were also evaluated. Six descriptors were identified in year 1, and 7 in year 2. Grapefruit, lychee, pineapple and rose attributes were common to the sensory panels for both vintages. Apricot (year 1) and peach (year 2) were also useful in describing La Crescent wines however, variations in panel make-up or training likely led to their interchangeable in the study. In year 1, grapefruit and pineapple were the most intense aromas in all La Crescent wines. In the Moscato wine, rose and lychee were the most intense aromas. Grapefruit flavors were more intense in research wines than in commercial wines, while apricot flavors were more intense in commercial wines than in research wines. Flavor ratings were affected by sweetness and acidity perceptions. In year 2, all wines were best characterized by rose and lychee. Principal component analysis (PCA) accounted for 59 and 63 percent of the variability in years 1 and 2, respectively. Wines were mainly separated by sweetness and acidity on the first principal component. Grapefruit, pineapple, rose and lychee were the most intense aromas/flavors expressed in dry, off-dry and commercial La Crescent wines and are important descriptors for these wines

On a new multivariate IFR ageing notion based on the standard construction

Many criteria of ageing for random variables or vectors have been proposed in the literature over many years. For instance, a random variable is increasing in failure rate (IFR) if, and only if, it can be ordered with an exponentially distributed random variable in the classical univariate convex transform order. A new multivariate generalization of the convex transform order has recently been proposed in the literature. In this work, we propose a new multivariate IFR notion for multivariate distributions based on comparisons in this new order with a properly defined exponentially distributed random vector. Properties, applications, and illustrations of this new notion are given as well.Félix Belzunce and Julio Mulero acknowledge the support received from the Ministerio de Economía y Competitividad (Spain) under grant MTM2012-34023-FEDER. Alfonso Suárez-Llorens and Antonio Arriaza acknowledge the support received from the Ministerio de Economía y Competitividad (Spain) under grant MTM2014-57559-P

2002-2003 Second Annual Klezmer Concert

https://spiral.lynn.edu/conservatory_otherseasonalconcerts/1079/thumbnail.jp

A Summer Full of Science: Creating Summer Science Education Opportunities for Elementary Children

Science learning shouldn\u27t stop when school is out for the summer. Opportunities abound to build a presence for science during the summer months (Hymer, 2005). Distances and finances to offer minds-on, hands-on science instruction sometimes restrict those living in rural communities. This article addresses how one small, rural school district successfully developed, planned and carried out a one-day summer science camp by enlisting the help of local high school volunteers. This summer science camp serves as an example of how an idea can grow and touch the lives of many others. This article promotes National Science Education Content Standard A and the Iowa Teaching Standards 1 and 4

2001-2002 Concert featuring Tradition

https://spiral.lynn.edu/conservatory_otherseasonalconcerts/1095/thumbnail.jp

Descriptive sensory analysis of wines produced from Iowa-grown La Crescent grapes

The La Crescent grape, a cross of St. Pepin and an unnamed Swenson selection (Vitis riparia x Muscat Hamburg), is a cold-hardy cultivar gaining popularity throughout the Midwest. Due to its recent introduction, there is a considerable amount to be learned about the characteristics of wines made from the grape. To investigate the aromas specific to the wine, research lots of wine were produced from La Crescent juice contributed by a commercial Iowa winery over two vintages (years 1 and 2). Juice and wines were analyzed chemically by HPLC and bench-top methods. Descriptive sensory analysis was conducted by a trained sensory panel following each vintage. Samples evaluated were dry and off-dry versions of the research La Crescent wines, a commercial La Crescent wine from the contributing winery, and a commercial Moscato wine, included for comparison. Aroma and flavor attribute intensities were measured separately in year 1 and as a combined response for aroma in year 2. Sweetness and acidity were also evaluated. Six descriptors were identified in year 1, and 7 in year 2. Grapefruit, lychee, pineapple and rose attributes were common to the sensory panels for both vintages. Apricot (year 1) and peach (year 2) were also useful in describing La Crescent wines however, variations in panel make-up or training likely led to their interchangeable in the study. In year 1, grapefruit and pineapple were the most intense aromas in all La Crescent wines. In the Moscato wine, rose and lychee were the most intense aromas. Grapefruit flavors were more intense in research wines than in commercial wines, while apricot flavors were more intense in commercial wines than in research wines. Flavor ratings were affected by sweetness and acidity perceptions. In year 2, all wines were best characterized by rose and lychee. Principal component analysis (PCA) accounted for 59 and 63 percent of the variability in years 1 and 2, respectively. Wines were mainly separated by sweetness and acidity on the first principal component. Grapefruit, pineapple, rose and lychee were the most intense aromas/flavors expressed in dry, off-dry and commercial La Crescent wines and are important descriptors for these wines.</p

Some statistical applications of Faa di Bruno

AbstractThe formula of Faa di Bruno is used to calculate higher order derivatives of a composition of functions. In this paper, we first review the multivariate version due to Constantine and Savits [A multivariate Faa di Bruno formula with applications, Trans. AMS 348 (1996) 503–520]. We next derive some useful recursion formulas. These results are then applied to obtain both explicit expressions and recursive formulas for the multivariate Hermite polynomials and moments associated with a multivariate normal distribution. Finally, an explicit expression is derived for the formal Edgeworth series expansion of the distribution of a normalized sum of iid random variables