scholarly journals Wine Storage at Cellar vs Room Conditions: Changes in the Aroma Composition of Riesling Wine

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6256
Author(s):  
Andrii Tarasov ◽  
Federico Garzelli ◽  
Christoph Schuessler ◽  
Stefanie Fritsch ◽  
Christophe Loisel ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Storage Temperature ◽  
Molecular Level ◽  
Low Molecular Weight ◽  
Factors Affecting ◽  
Similar Tendency ◽  
Wine Aging ◽  
Wine Color ◽  
Different Levels ◽  
Dissolved O2

Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO2 level and dissolved O2 in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory quality. At the same time, lowering of the SO2 level in wine has been a hot topic in recent years. In the current work, we investigated how Riesling wine evolved on the molecular level in warm (~25 °C) and cool (~15 °C) conditions depending on the SO2 level in the wine (low, medium and high), flushing of the bottle’s headspace with CO2 and three types of stoppers (Diam 30, Diam 30 origin and Diam 5) with different OIR levels (0.8–1.3 mg) and OTR levels (0.3–0.4 mg/year). It was demonstrated that the evolution of primary and secondary aromas, wine color and low molecular weight sulfur compounds (LMWSCs) during the two years of aging mainly depended on the storage temperature. Variation in the SO2 level and CO2 in the headspace affected mostly certain LMWSCs (H2S, MeSH) and β-damascenone. New aspects of C13-norisprenoids and monoterpenoids behavior in Riesling wine with different levels of SO2 and O2 were discussed. All three types of stoppers showed very close wine preservation properties during the two years of storage. The sensory analysis revealed that, after only six months, the warm stored wines with a low SO2 level were more oxidized and different from the samples with medium and high SO2 levels. A similar tendency was also observed for the cool stored samples.

The effect of post-harvest storage on the weight of Golden Delicious apples

2021 ◽  
Vol 13 (2) ◽  
pp. 7-11
Author(s):  
Salma Kassebi ◽  
Péter Korzenszky
Keyword(s):  
Relative Humidity ◽  
Storage Temperature ◽  
Extended Period ◽  
Food Products ◽  
Significant Loss ◽  
Loss Of Weight ◽  
Ambient Storage ◽  
Golden Delicious ◽  
Different Levels ◽  
Careful Management

Apples, like other fruits, are exposed to stress during their growth and development in the field, also during harvest and the postharvest environment (processing, storage, and transportation). The refrigeration system allows for bulk handling of food products from harvest to market, ensuring that food products are maintained in their freshness and integrity for an extended period through careful management of storage temperature and humidity. This study investigated the effects of storage on the weight loss of apples (Golden Delicious fruits harvested at maturity), under refrigerated conditions at a temperature of 5±0.5°C and relative humidity of 82% and under ambient storage at a temperature of 25 ±0.5 °C and relative humidity of 60 %, over 3 months. The findings revealed that the two groups of apples experienced weight reduction at different levels. Apples placed at cold storage presented a loss of weight between 3.31g and 4.49g; however, apples stored at ambient temperature showed a significant loss of weight between 21.9g and 31.76g.

scholarly journals Comparative investigations of nonlinear and linear observers for a highly manoeuvrable target in sliding mode guidance

2017 ◽  
Vol 65 (2) ◽  
pp. 233-245
Author(s):  
Y. Wang ◽  
M. Sun ◽  
S. Du ◽  
Z. Chen
Keyword(s):  
Sliding Mode ◽  
Guidance System ◽  
Key Factors ◽  
Factors Affecting ◽  
First Order ◽  
Guidance Law ◽  
Linear Observer ◽  
Overall Performance ◽  
Twisting Algorithm ◽  
Different Levels

Abstract Target manoeuvre is one of the key factors affecting guidance accuracy. To intercept highly maneuverable targets, a second-order sliding-mode guidance law, which is based on the super-twisting algorithm, is designed without depending on any information about the target motion. In the designed guidance system, the target estimator plays an essential role. Besides the existing higher-order sliding-mode observer (HOSMO), a first-order linear observer (FOLO) is also proposed to estimate the target manoeuvre, and this is the major contribution of this paper. The closed-loop guidance system can be guaranteed to be uniformly ultimately bounded (UUB) in the presence of the FOLO. The comparative simulations are carried out to investigate the overall performance resulting from these two categories of observers. The results show that the guidance law with the proposed linear observer can achieve better comprehensive criteria for the amplitude of normalised acceleration and elevator deflection requirements. The reasons for the different levels of performance of these two observer-based methods are thoroughly investigated.

scholarly journals Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 185
Author(s):  
Jing Du ◽  
Yingxue Lin ◽  
Yuan Gao ◽  
Yanyan Tian ◽  
Jixiang Zhang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Relative Humidity ◽  
Early Warning ◽  
Storage Temperature ◽  
Starch Content ◽  
Protein Secondary Structure ◽  
Principal Component ◽  
Storage Conditions ◽  
Factors Affecting ◽  
Total Starch

Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content and the peak viscosity, mold colony number, protein secondary structure, and spatial structure of rice were monitored in order to propose the critical point of mildew during storage. In the process of rice from lively to moldy, the water content, fatty acid contents and the peak viscosity were increased. The total starch content decreased and then showed a slow increasing trend, while the microstructure of the powder particles changed from smooth and complete to loosen and hollow. With the increase in storage time, the vibration of the amide Ⅰ band of the rice samples decreased slightly, indicating that the total contents of β-fold, β-turn, α-helix, and random curl of the rice protein also changed. PCA (Principal Component Analysis) analysis showed that rice mildew index was closely related to temperature and humidity during storage. In our investigation, the best and most suitable temperature and relative humidity for rice storge is 20 °C and 40%, respectively. These results suggested that temperature and environmental humidity are vital factors affecting the physicochemical properties and nutrient changes, which provides a theoretical basis for the early warning of rice mildew during storage.

FACTORS AFFECTING RYE (SECALE CEREALE L.) UTILIZATION IN GROWING CHICKS. I. THE INFLUENCE OF RYE LEVEL, ERGOT AND PENICILLIN SUPPLEMENTATION

1978 ◽  
Vol 58 (4) ◽  
pp. 691-701 ◽  
Author(s):  
R. MISIR ◽  
R. R. MARQUARDT
Keyword(s):  
Dietary Protein ◽  
Feed Utilization ◽  
Broiler Chicks ◽  
Effective Response ◽  
Protein Supplements ◽  
Factors Affecting ◽  
Meat Meal ◽  
Secale Cereale L ◽  
Dose Response Study ◽  
Different Levels

Five experiments were conducted to evaluate the influence of rye level, ergot and penicillin on the utilization of rye by growing chicks. The effects of the following factors and/or treatments, respectively, were studied: increasing levels of rye replacing wheat in the diets for starting and finishing broiler chicks; ergot, pelleting and penicillin supplementation of rye diets; the cleaning of the beaks or vents of rye-fed chicks; and increasing levels of penicillin in rye diets containing different levels and types of protein supplements for Leghorn chicks. The results indicate that a diet containing 15% rye depressed the appetite and growth of young broiler chicks. Levels of rye higher than 15% in the diet depressed not only growth but also the efficiency of feed utilization in all chicks. The level of ergot in excess of three times that present in the uncleaned rye diet (0.11%) had no influence on chick performance. Wet excreta were produced by rye-fed but not by wheat-fed chicks. There was no relationship, however, between chick performance, and excreta "wetness," beak impaction and vent blockage. An improvement in chick performance was elicited by pelleting or penicillin supplementation of rye diets; the magnitude of the chick response to the latter treatment appeared to be influenced by the type and level of the dietary protein supplement. A dose-response study demonstrated that the maximum effective response to penicillin supplementation occurred when a rye–meat meal diet contained penicillin at or in excess of 160 mg/kg of diet; the corresponding maximum improvements in weight gain and the efficiency of feed utilization were 46 and 18%, respectively.

Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus

2016 ◽  
Vol 79 (1) ◽  
pp. 148-152 ◽  
Author(s):  
TIAN DING ◽  
YAN-YAN YU ◽  
CHENG-AN HWANG ◽  
QING-LI DONG ◽  
SHI-GUO CHEN ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Water Activity ◽  
Storage Temperature ◽  
Probability Model ◽  
Toxin Production ◽  
Factors Affecting ◽  
Model Predictions ◽  
And Storage ◽  
Storage Temperatures ◽  
Good Agreement

ABSTRACT The objectives of this study were to develop a probability model of Staphylococcus aureus enterotoxin A (SEA) production as affected by water activity (aw), pH, and temperature in broth and assess its applicability for milk. The probability of SEA production was assessed in tryptic soy broth using 24 combinations of aw (0.86 to 0.99), pH (5.0 to 7.0), and storage temperature (10 to 30°C). The observed probabilities were fitted with a logistic regression to develop a probability model. The model had a concordant value of 97.5% and concordant index of 0.98, indicating that the model satisfactorily describes the probability of SEA production. The model showed that aw, pH, and temperature were significant factors affecting the probability of toxin production. The model predictions were in good agreement with the observed values obtained from milk. The model may help manufacturers in selecting product pH and aw and storage temperatures to prevent SEA production.

Factors affecting the eating quality of pork

2000 ◽  
Vol 2000 ◽  
pp. 122-122
Author(s):  
M.J. Van Oeckel ◽  
N. Warnants ◽  
Ch.V. Boucqué
Keyword(s):  
Sensory Quality ◽  
Quality Parameters ◽  
Sensory Properties ◽  
Eating Quality ◽  
Factors Affecting ◽  
Pork Production ◽  
Belgian Study

A Belgian study shows that the five most important meat attributes for the consumers are as follows: quality, taste, freshness, absence of hormones and healthiness (Verbeke and Viaene, 1999). This corroborates with the results of a French survey by Touraille (1992), who found that sensory properties and security aspects (hormones) of meat are of paramount importance for the consumer. It is important to direct pork production towards an acceptable product adapted to the consumer's demand. The objective of this study is to evaluate in which way and how strong the sensory quality parameters are influenced by different factors.

FACTORS AFFECTING THE STORAGE OF DEHYDRATED PORK

1945 ◽  
Vol 23f (1) ◽  
pp. 9-21
Author(s):  
Jesse A. Pearce
Keyword(s):  
Storage Temperature ◽  
Storage Test ◽  
Factors Affecting ◽  
Accelerated Storage ◽  
Relative Value ◽  
Keeping Quality ◽  
P 16 ◽  
One Year ◽  
Accelerated Storage Test

In an accelerated storage test at 60 °C. fat levels of 20 and 30% were observed to have no effect on keeping quality of dehydrated pork. Measurements on dried product stored in paper-bodied containers for one year at temperatures from −17.8 °C. to 36.7 °C. showed 15.6 °C. to be less desirable than 23.9°, 0°, or −17.8 °C. Dehydrated pork was stored in tin-plate containers for periods of one year at 23.9 °C. and 36.7 °C. with little decrease in palatability. No difference in storage life was demonstrated between cured and uncured pork, or, as a result of differences in drying times, moisture content |or storage temperature. The product prepared on an atmospheric double-drum drier deteriorated a little more rapidly than vacuum–tray- or tunnel–tray-dried material. The effectiveness of container materials, tin-plate, Reynolds' metal A-10, Dewey and Almy P-16, and 300 MST cellophane, was evaluated and their relative value for dehydrated pork fell in that order.

scholarly journals Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese

2013 ◽  
Vol 2 (3) ◽  
pp. 44
Author(s):  
Carlo Spanu ◽  
Christian Scarano ◽  
Massimiliano Venusti ◽  
Daniela Sardo ◽  
Salvatore Serra ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Quality Factors ◽  
Factors Affecting ◽  
Fresh Cheese

scholarly journals Molecular variation among virulent and avirulent strains of the quarantine nematode Bursaphelenchus xylophilus

2020 ◽  
Author(s):  
Anna Filipiak ◽  
Tadeusz Malewski ◽  
Ewa Matczyńska ◽  
Marek Tomalak
Keyword(s):  
Molecular Level ◽  
Pine Wilt Disease ◽  
Bursaphelenchus Xylophilus ◽  
Wilt Disease ◽  
High Impact ◽  
Genomic Variation ◽  
Economic Losses ◽  
Pathogenesis Related ◽  
Nematode Virulence ◽  
Different Levels

Abstract Bursaphelenchus xylophilus is an emerging pathogenic nematode that is responsible for a devastating epidemic of pine wilt disease worldwide, causing severe ecological damage and economic losses to forestry. Two forms of this nematode have been reported, i.e., with strong and weak virulence, commonly referred as virulent and avirulent strains. However, the pathogenicity-related genes of B. xylophilus are not sufficiently characterized. In this study, to find pathogenesis related genes we re-sequenced and compared genomes of two virulent and two avirulent populations. We identified genes affected by genomic variation, and functional annotation of those genes indicated that some of them might play potential roles in pathogenesis. The performed analysis showed that both avirulent populations differed from the virulent ones by 1576 genes with high impact variants. Demonstration of genetic differences between virulent and avirulent strains will provide effective methods to distinguish these two nematode virulence forms at the molecular level. The reported results provide basic information that can facilitate development of a better diagnosis for B. xylophilus isolates/strains which present different levels of virulence and better understanding of the molecular mechanism involved in the development of the PWD.

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