Effect of varying node number per bearer on yield and juice composition of Cabernet Sauvignon grapevines

1989 ◽  
Vol 29 (5) ◽  
pp. 701 ◽  
Author(s):  
PR Clingeleffer
Keyword(s):  
Linear Relationship ◽  
Grape Juice ◽  
Higher Order ◽  
Cabernet Sauvignon ◽  
Node Number ◽  
Order Polynomial ◽  
Node Position ◽  
Polynomial Regressions

Cabernet Sauvignon vines were pruned so that bearers of varying node number ranging from 2-node spurs to 14-node canes were retained on the same vine. Studies of factors that determine production and grape juice composition were made. A linear relationship between yield per bearer and nodes per bearer was established, a result of more bunches from increased shoot numbers. Bunch weight and yield per node decreased linearly as node number per cane increased. The effect of node position along bearers on time of budburst, shoots per node and bunches per shoot were described with linear or higher order polynomial regressions for each treatment. Juice composition was largely unaffected by a 5-fold difference in yield between the pruning treatments.

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

scholarly journals On the existence of higher order polynomial lattices based on a generalized figure of merit

2007 ◽  
Vol 23 (4-6) ◽  
pp. 581-593 ◽  
Author(s):  
Josef Dick ◽  
Peter Kritzer ◽  
Friedrich Pillichshammer ◽  
Wolfgang Ch. Schmid
Keyword(s):  
Figure Of Merit ◽  
Higher Order ◽  
Order Polynomial

Polynomial Definiteness and Semidefiniteness

1970 ◽  
Vol 92 (2) ◽  
pp. 394-397 ◽  
Author(s):  
Chiou-Shiun Chen ◽  
Edwin Kinnen
Keyword(s):  
Quadratic Form ◽  
Sufficient Conditions ◽  
Higher Order ◽  
Real Polynomial ◽  
Reduction Procedure ◽  
Sign Definiteness ◽  
Order Polynomial ◽  
The Individual ◽  
New Variables ◽  
Engineering Stability

A reduction procedure is described for determining the sign definiteness and semidefiniteness of an mth order, n dimensional real polynomial. The higher order polynomial is reduced to a quadratic form in new variables such that conditions can be obtained on the coefficients of the individual terms of the original polynomial. The procedure presents sufficient conditions only. It has been found, however, to be a relatively systematic technique for engineering stability problems where alternate effective methods for determining sign definiteness are unknown.

scholarly journals PHYSICOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF WHOLE JUICE EXTRACTED FROM GRAPES IRRADIATED WITH ULTRAVIOLET C

2017 ◽  
Vol 39 (3) ◽  
Author(s):  
TAÍSA CERATTI TREPTOW ◽  
FERNANDA WOUTERS FRANCO ◽  
LAURA GIZELE MASCARIN ◽  
LUISA HELENA RYCHECKI HECKTHEUER ◽  
CLÁUDIA KAEHLER SAUTTER
Keyword(s):  
Phenolic Compounds ◽  
Ultraviolet Irradiation ◽  
Storage Period ◽  
Grape Juice ◽  
Cabernet Sauvignon ◽  
Physicochemical Composition ◽  
Beneficial Effects ◽  
Red Grape Juice ◽  
Red Grape ◽  
Uv C

ABSTRACT Grape juice has been widely studied due to the presence of phenolic compounds and its beneficial effects on human health. Ultraviolet irradiation C (UV-C) can increase the content of phenolic compounds and anthocyanins and contribute to sensory acceptability. The aim of this study was to evaluate the effect of different doses of ultraviolet irradiation C (UV-C) on ‘Trebbiano’, ‘Niagara Branca’, ‘Isabel’ and ‘Cabernet Sauvignon’ grapes, as well as effect of the storage period. Juices were elaborated and evaluated for physicochemical analyses, and for the sensorial analysis in irradiated samples. In ‘Niagara Branca’ and ‘Trebbiano’ cultivars, storage and irradiation promoted few physicochemical alterations, and sensorially, irradiation reduced the intensity of flavor and color attributes. In juices from ‘Isabel’ and ‘Cabernet Sauvignon’ cultivars, the storage period led to the concentration of sugars and irradiation influenced physicochemical parameters and increased the intensity of aroma attribute at dose of 2 kJ m-2. Thus, UV-C irradiation contributes little for the improvement of white grape juices; however, it favors some sensory attributes in red grape juice, requiring further studies to elucidate the influence of UV-C irradiation on the phenolic and volatile composition of grape juice.

Higher Order Polynomial Demosaicing

2014 ◽  
Author(s):  
Jose-Juan Hernandez-Lopez ◽  
M. Magali Flores-Barranco ◽  
Mario Alberto Ibarra-Manzano ◽  
Sergio Eduardo Ledesma-Orozco ◽  
Dora Luz Almanza-Ojeda
Keyword(s):  
Higher Order ◽  
Order Polynomial
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