scholarly journals New White Resistant Wine Grape Cultivars from Hybrid Family Rinot x BV-7-6-2

2016 ◽  
Vol 64 (5) ◽  
pp. 1569-1573
Author(s):  
Asia Khafizova ◽  
Miloš Michlovský
Keyword(s):  
High Resistance ◽  
White Wine ◽  
Quality Level ◽  
Vitis Amurensis ◽  
Wine Quality ◽  
Cross Combination ◽  
High Quality ◽  
Resistance Level ◽  
Grape Juices ◽  
Grape Cultivars

In this study we evaluated the hybrid family Rinot x BV-7-6-2 derived from different resistance donors, such as French-American hybrids and Vitis amurensis, in Czech Republic. The objective of this breeding program was to obtain white wine cultivar of high resistance and high quality level, suitable for high density plantations and production of sparkling wines, low-alcoholic or non-alcoholic wines, grape juices and concentrates. The cross combination was performed in 2003. In this population 54 seedlings were obtained. 13 promising genotypes with high resistance level to the main fungal diseases and high grape and wine quality were selected for further investigation. Genotype Markus was found to be the most interesting and is currently under registration in national catalogue. The new resistant cultivar is suitable for integrated and organic viticulture due to significantly reduced number of pesticide applications.

DISTRIBUSI DAN IDENTIFIKASI POPULASI SINTRONG (Crossocephalum crepidiodes.Benth) RESISTEN PARAKUAT PADA LAHAN JAGUNG (Zea mays) DI KABUPATEN DAIRI

2017 ◽  
Vol 4 (2) ◽  
pp. 149-161
Author(s):  
Berton Sianturi
Keyword(s):  
Zea Mays ◽  
Dose Response ◽  
High Resistance ◽  
Block Design ◽  
Recommended Dose ◽  
Second Step ◽  
Resistance Level ◽  
Susceptible Population ◽  
Randomized Complete Block Design ◽  
Susceptible Populations

Crassocephalum crepidioides on Cornfields in Dairi Regency had been reported tobecome more difficult to control using paraquat. The objective of the research was todetermine the characteristics and the distribution of C.crepidioides resistant to paraquatin cornfields. The experiment was carried out in two steps, the first step was screeningthe population of C. crepidioides with paraquat at the recommended dose, and the secondstep, dose-response experiment for the resistance level of C. crepidioides population withdose 0, 76, 152, 304,5, 609, 1218, and 2436 g.ai /ha. In the first step experiment, paraquatdichloride was applied at 280 g.ai/ha. The treatments were arranged in a randomized blockdesign with 3 replication. The second step experiment was that the resistant populationsconfirmed in the first experiment were sprayed for their dose-response. The treatmentswere arranged in a randomized complete block design (CRBD). The results showed thatof 30 populations of C. crepidiodes, 19 populations (63.3%) were categorized to beresistant with the mortality ranging from 10.84% to 52.08%, and 11 populations (36.7%),was categorized as high resistance with mortality of 0% to 9.21%. The level ofresistance (R/S) of R-C25, R-C27, and R-C30 populations of C. crepidioides were 12,3,14,86, and 24,83 times consecutively, compared with the susceptible population. Thenumber of C. crepidioides chlorophyl leaves in susceptible populations was significantlylower than that of a resistant populations.

scholarly journals Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1737
Author(s):  
Wendy Franco ◽  
Sergio Benavides ◽  
Pedro Valencia ◽  
Cristian Ramírez ◽  
Alejandra Urtubia
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Regional Growth ◽  
Starter Culture ◽  
Growth Conditions ◽  
Microbial Evolution ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Grape Juices ◽  
Grape Cultivars

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated Candida oleophila was selected for further sequential fermentations with Saccharomyces cerevisiae. The grape cultivars in the Maule showed a diversity of non-Saccharomyces yeasts, with a greater diversity observed at the beginning of the fermentation. However, species from the Hansenasporia, Metschnikowia, Torulaspora, Lachancea, and Candida genera were detected after 7 days, suggesting tolerance to environments rich in ethanol, capability may be associated to the terroir studied, which is characterized by torrid weather and antique and traditional vineyards. The alcoholic fermentation negatively impacted the LAB population, and after 7 days only Leuconostoc mesenteroides was isolated. In the sequential fermentations, C. oleophila was able to produce fermented grape juices with <1.5 g/L glucose, 12.5% (v/v) alcohol, and low concentrations of malic (<1.00 g/L) and succinic (2.05 g/L) acids, while acetic acid reached values >0.3 (g/L). To our knowledge this is the first time C. oleophila has been reported as a potential starter culture for wine production. However, more studies are necessary to fully characterize the potential of C. oleophila on wine attributes.

scholarly journals A Pro-Environmental Method of Sample Size Determination to Predict the Quality Level of Products Considering Current Customers’ Expectations

2021 ◽  
Vol 13 (10) ◽  
pp. 5542
Author(s):  
Dominika Siwiec ◽  
Andrzej Pacana
Keyword(s):  
Sample Size ◽  
Population Based ◽  
Mean Value ◽  
Sample Size Determination ◽  
Quality Level ◽  
High Quality ◽  
Test Power ◽  
The Mean ◽  
Potential Customers ◽  
Main Factor

The main factor that conditions the success of organizations is the development of products oriented toward customer satisfaction. An additional attribute of organizations is the use of sustainable development rules. The use of these rules and the simultaneous desire to create high-quality products encourage organizations to apply different methods to, for example, eliminate waste. This study aimed to develop a method to determine the research sample size required to predict a product’s quality level, taking into account current customers’ expectations. This method was developed by modifying a procedure to determine the research sample size as part of the calculated estimator of the mean value in the general population. Based on the concept of product sustainability development, the goal of the developed method was to determine the number of potential customers (respondents) needed to provide product requirements, which were then processed and used to predict the quality level of the product. This method was applied to simultaneously test a number of hypotheses, determine the test power, and detect statistically significant differences for several relationships of the sample sizes and the test power. This was achieved using universal hypotheses and the popular alternative-punctual (MAP) method. Testing of the proposed method showed that it was able to predict the quality level of products based on current expectations of customers.

Monitoring of yeast population isolated during spontaneous fermentation of Moravian wine

2012 ◽  
Vol 66 (9) ◽  
Author(s):  
Hana Šuranská ◽  
Dana Vránová ◽  
Jiřina Omelková ◽  
Renáta Vadkertiová
Keyword(s):  
Fermentation Process ◽  
Rhodotorula Glutinis ◽  
Its Region ◽  
White Wine ◽  
Rapid Identification ◽  
Wine Quality ◽  
Spontaneous Fermentation ◽  
Grape Berries ◽  
Yeast Population ◽  
Sporidiobolus Salmonicolor

AbstractIn enology, yeasts play an important role in the characteristics of the final product. They are predominant in the biochemical interaction with components of must. Rapid identification of the yeast population is necessary for fermentation process monitoring and for obtaining a good quality wine. The main goal of this study was the isolation and characterisation of the yeast microbial community naturally present on grape berries, leaves and occurring during the spontaneous fermentation process of the white wine Veltlin green from the South Moravian region, Czech Republic. The results, based on PCR-RFLP of the 5.8S-ITS region of rDNA, PCR-fingerprinting using microsatellite oligonucleotide primers (GAG)5, (GTG)5, (GAC)5, and M13 primer, showed great diversity of the yeast population. Including grape berries and fermented must, the following yeast species were identified: Hanseniaspora uvarum, Aureobasidium pullulans, Metschnikowia pulcherrima, Torulaspora delbrueckii, a number of Pichia species such as P. fermentans, P. membranifaciens, P. kluyveri, also Sporidiobolus salmonicolor, Rhodosporidium toruloides, Rhodotorula mucilaginosa, Rhodotorula glutinis as well as Saccharomyces cerevisiae and Saccharomyces bayanus. Monitoring of the yeast strains during the wine fermentation process of traditional Moravian wine can contribute to the improvement of wine quality.

scholarly journals High-quality hybrid TDM/DWDM-based fiber optic sensor array with extremely low crosstalk based on wavelength-cross-combination method

2017 ◽  
Vol 25 (23) ◽  
pp. 28870 ◽  
Author(s):  
Zhongjie Ren ◽  
Ke Cui ◽  
Jianxin Li ◽  
Rihong Zhu ◽  
Qing He ◽  
...  
Keyword(s):  
Sensor Array ◽  
Fiber Optic ◽  
Fiber Optic Sensor ◽  
Combination Method ◽  
Cross Combination ◽  
High Quality ◽  
Optic Sensor

scholarly journals Comparison of grape harvesting and sorting methods on factors affecting the must quality

2015 ◽  
Vol 46 (1) ◽  
pp. 19 ◽  
Author(s):  
Alessandro Parenti ◽  
Paolo Spugnoli ◽  
Piernicola Masella ◽  
Lorenzo Guerrini ◽  
Stefano Benedettelli ◽  
...  
Keyword(s):  
Quality Standards ◽  
Wine Quality ◽  
High Quality ◽  
Factors Affecting ◽  
Post Harvest ◽  
Harvesting Technique ◽  
Manual Sorting ◽  
Harvesting Techniques ◽  
Two Parameters

This study compared two harvesting techniques (manual and mechanical) and three grape sorting methods (no sorting, manual, and densimetric) in attempts to obtain high-quality must. The trials were carried out in 2009 and 2010 in Tuscany, Italy. The effectiveness of the harvest-sorting chain was assessed on two parameters. Substandard berries (SSB) is the percentage of berries, which do not meet quality standards that enter the winemaking process, and material other than grape (MOG) is a measure of the cleanliness of the berries entering the process. In the two years the trial was run the grape maturation level was widely different; in 2009 the vintage was more far mature than in 2010. With respect to SSB content and harvesting methods, in 2009 (more mature grapes) hand-picking reduced SSB content, while in 2010 there were no differences between the two harvesting methods. In both years, densimetric sorting reduced SSB content, while there were no significant differences between no sorting and manual sorting. In terms of MOG content, both harvesting and sorting results were inconsistent. In 2009, MOG was lower in mechanically harvested grapes; while in 2010 it was lower in hand-picked grapes. As for sorting methods, in 2009 there were no differences in MOG, while in 2010 mechanical sorting produced better results. Our results question whether the post-harvest sorting techniques used by many estates are effective; particularly as the question has received little attention and no previous research has compared methods. Secondly, our study contributes to the debate on the effects of harvesting technique on wine quality.

scholarly journals Directions for Improving the Quality of Products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl»

2020 ◽  
Vol 10 (513) ◽  
pp. 197-203
Author(s):  
O. I. Garafonova ◽  
◽  
I. F. Nechai ◽  
Keyword(s):  
Product Quality ◽  
Product Life Cycle ◽  
Quality Parameters ◽  
Quality Level ◽  
Business Organization ◽  
High Quality ◽  
The World ◽  
Developing Directions ◽  
Quality Of Products

In the world, product quality has long been one of the major instruments for ensuring the economic development of companies. Achieving high quality parameters, in turn, is an important part of the economic strategy of any success-oriented business organization. The article is aimed at developing directions for improving products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl». The object of the research is the quality of beer produced by PJSC «Beer and Non-Alcoholic Plant «Radomyshl». The assessment of the quality level of the selected product in accordance with the requirements of DSTU 3888:2015 was carried out using the following groups of indicators: microbiological, organoleptic and physic-chemical. The process of assessing the product quality parameters is presented, which consists of seven consecutive stages and is carried out throughout the product life cycle. The factors under the influence of which the quality of products are formed and which may cause deviation from the specified quality parameters are analyzed and structured. The defects that appear due to these factors have been identified. The basis for improving the quality of products is primarily a thorough study of changes in demand for the business organization products. Three groups of measures are singled out, with the help of which one can achieve the desired level of product quality, namely: technological, organizational and socio-economic. A complex of priority measures to improve the quality of products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl» is proposed. The element of scientific novelty is the development of an algorithm for the implementation of measures to improve the quality of products. During the implementation of measures to improve the quality, it is necessary to carry out systematic monitoring and generate reports on the implementation of the project in order to make possible an adjustment of the final result.

scholarly journals Artistic Skills and Scientific Abilities in Architectural Education

2020 ◽  
pp. 143-152
Author(s):  
Adil Zamil Manshad Al-Saidi
Keyword(s):  
The Other ◽  
Architectural Education ◽  
Quality Level ◽  
High Quality ◽  
Art And Science ◽  
Educational Method ◽  
Other Hand ◽  
The Impact

The integration between art and science is required for the student in the department of architecture. This paper concentrates on the importance of integration between artistic skills and scientific abilities for the student to achieve high quality level of learning in the department of architecture in Iraq. It analyses the criteria of the architectural education and the educational method used. It demonstrates the integration relationship between art, science and architecture. It follows a descriptive analyses methodology to investigate the skills and abilities required for the student to cope with the criteria of architectural education. It conducted a case study on students in the department of architecture in Iraq to explore the impact of having these skills and abilities on the student’s progression. It explains why a few students only graduate with high grades. The results obtained showed that the integration between artistic skills and scientific abilities is very important for the students. On the other hand, developing the artistic skills is harder than developing the scientific abilities in architectural education.

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