1,104 research outputs found
The structure of supervision and pay in hospitals
No full textAn examination of the intensity of supervision in the workplace and its effect on the pay of nonsupervisory employees through the use a wage survey of the hospital industry.Wages ; Medical care, Cost of
Effect of interspecific yeast hybrids for secondary in-bottle alcoholic fermentation of English sparkling wines
No full textAIM: In sparkling winemaking several yeasts can be used to perform the primary alcoholic fermentation that leads to the elaboration of the base wine. However, only a few Saccharomyces cerevisiae yeast strains are regularly used for the secondary in-bottle alcoholic fermentation 1. Recently, advances in yeast development programs have resulted in new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavours and aromas 2. In this work, sparkling wines produced using interspecific yeast hybrids for the secondary in-bottle alcoholic fermentation have been chemically and sensorially characterized.
METHODS: Three commercial English base wines have been prepared for secondary in-bottle alcoholic fermentation with different yeast strains, including two commercial and several novel interspecific hybrids derived from Saccharomyces species not traditionally used in sparkling winemaking. After 12 months of lees ageing, the 14 wines produced were analysed for their chemical and macromolecular composition 3,4, phenolic profile 5, foaming and viscosity properties [6]. The analytical data were supplemented with a sensory analysis.
RESULTS: The use of different strains on the three base wines resulted in differences in macromolecular content and sensory characteristics of wines. The foamability was mostly unaffected by the strain used, however some effect on foam stability was noticeable, likely due to the differences in polysaccharides released into the wines by the yeast strains. Chemically, the yeast strains did not result in significant differences upon on the main wine parameters, while the wines exhibited different sensory characteristics in terms of effervescence and pleasantness.
CONCLUSIONS: Novel interspecific yeast hybrids can be used for the elaboration of sparkling wines as they provided wines with novel flavour and aroma attributes which affected sensory characteristics while retaining wine chemical characteristics similar to those of commonly used commercial Saccharomyces cerevisiae strains
Fig. 1 in Study of some European wild hybrids of Erica L. (Ericaceae), with descriptions of a new nothospecies: Erica nelsonii Fagúndez and a new nothosubspecies: Erica veitchii nothosubsp. asturica Fagúndez
No full textFig. 1. – Erica ×nelsonii Fagúndez. A. Synflorescence of upper left fragment (typus); B. General view of upper right fragment. [P. F. Hunt 1636, K] [Drawn by the author]Published as part of Fagúndez, Jaime, 2012, Study of some European wild hybrids of Erica L. (Ericaceae), with descriptions of a new nothospecies: Erica nelsonii Fagúndez and a new nothosubspecies: Erica veitchii nothosubsp. asturica Fagúndez, pp. 51-57 in Candollea 67 (1) on page 53, DOI: 10.15553/c2012v671a7, http://zenodo.org/record/576238
Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines
No full textIn sparkling winemaking, only a few yeast strains are regularly used for the secondary in-bottle alcoholic fermentation (SiBAF). Recently, advances in yeast development programs have yielded new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavors and aromas. In this work, the chemical and sensorial impacts of the use of interspecific yeast hybrids for SiBAF were studied using three commercial English base wines prepared for SiBAF using two commercial and four novel interspecific hybrids. After 12 months of lees aging, the chemical and macromolecular composition, phenolic profile, foaming, viscosity and sensory properties of the resulting 13 wines were assessed. Chemically, the yeast strains did not result in significant differences in the main wine parameters, while some differences in their macromolecular contents and sensory characteristics were noticeable. The foamability was mostly unaffected by the strain used; however, some effect on the foam stability was noticeable, likely due to the differences in polysaccharides released into the wines by the yeast strains. The wines exhibited different sensory characteristics in terms of aroma and bouquet, balance, finish, overall liking and preference, but these were mostly attributable to the differences in the base wines rather than the strain used for SiBAF. Novel interspecific yeast hybrids can be used for the elaboration of sparkling wines, as they provided wines with chemical characteristics, flavor and aroma attributes similar to those of commonly used commercial Saccharomyces cerevisiae strains
Rand, Erica - 2022 Follow Up
No full textErica Rand is a professor of Arts and Visual Culture at Bates College, an adult figure skater, author and activist. This is a follow-up interview to her previous interview for Querying the Past in 2017. Erica Rand was heavily involved with ACT- UP Portland and more specifically the branch of ACT UP called: Pissed Off Dyke Cell and Women’s Health Action Crew. But more recently she has been involved with a new form of activism through sports and writing. At Bates, she is pushing the importance of trans-inclusion policies in sports and even testing the gender limitations put in place in figure skating.https://digitalcommons.usm.maine.edu/querying_ohproject/1095/thumbnail.jp
Veterinary science : humans, animals and health
No full textThis living book is a collection of open access materials bringing scientific papers to a humanities audienc
Interview with Erica Jolly - teacher, author and founding member of SA Social Studies Teachers Association
No full textErica is a teacher and author who was a founding member of the SA Social Studies Teachers Association (contributing to its text books) and the SA History Teachers Association. She took her Masters in English Literature at Flinders University and taught in Girls and Boys Technical Colleges for 40 years. Erica's published works include a history of vocational education in South Australia from 1897 - 2001, We Came to Marion 1955 - 1995 (1995), A Broader Vision: Voices of Vocational Education in SA (2001), Challenging the Divide: Approaches to Science and Poetry (2010), and Making a Stand (2015)
Employment and wage trends in Oregon's green building and development sector
No full textby Erica Thatcher.Title from PDF caption (viewed on July 13, 2020).Converted from HTML.This archived document is maintained by the State Library of Oregon as part of the Oregon Documents Depository Program. It is for informational purposes and may not be suitable for legal purposes.Mode of access: Internet from the Oregon Government Publications Collection.Text in English
How to 'Escape from Model Land': an interview with Erica Thompson
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<div>Author Erica Thompson talks to Real World Data Science about the 'social element' of mathematical modelling, how it manifests, and what to do about it. Published online at <a href="https://realworlddatascience.net/viewpoints/interviews/posts/2023/01/25/erica-thompson.html">https://realworlddatascience.net/viewpoints/interviews/posts/2023/01/25/erica-thompson.html</a></div>
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Green tasks of water treatment workers
No full textby Erica Thatcher.Title from PDF caption (viewed on July 13, 2020).Converted from HTML.This archived document is maintained by the State Library of Oregon as part of the Oregon Documents Depository Program. It is for informational purposes and may not be suitable for legal purposes.Mode of access: Internet from the Oregon Government Publications Collection.Text in English
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