162,264 research outputs found
Culbert L. Pearce papers, 1941-1956
No full textThis collection contains correspondence relating to the activities of Judge Culbert Lee Pearce (1877-1954) concerning revision of the Arkansas Statutes and the Arkansas Constitution.; Selected correspondents:; Campbell, Tom W.; Fulbright, J. W.; Laney, Ben; Laflar, Robert; Marshall, Terrell; Norton, Charles W.; Perkins, Duval L.; Reid, Max B.; Williamson, LamarCulbert L. Pearce papers, 1941-195
Marriage record of Harden, John T. and Culbert, Nellie
No full textMarriage license for John T. Harden and Nellie Culbert. John J. Navin was the officiant
[Report to Chief J. E. Curry, by an unknown author #1]
No full textReport to Chief J. E. Curry, by an unknown author. The report contains a list of officers who gave depositions to the United States Attorney
[Report to Chief J. E. Curry, by an unknown author #2]
No full textReport to Chief J. E. Curry, by an unknown author. The report contains a list of officers who gave depositions to the United States Attorney
Evaluation of red wine made on a small scale utilizing frozen must
No full textCopyright © 2007 American Chemical SocietyThis paper describes the use of frozen-stored red must as an alternative to fresh must to permit research fermentations outside the vintage period. Additionally, the fermentation size (20, 50, and 300 kg) was also compared. Chemical analyses of six wines showed little variation in color profiles and final ethanol and organic acid concentrations. More importantly from a winemaking point of view, a descriptive sensory analysis revealed that all wines across each treatment and fermentation scale compared very well to each other. Key differences were limited to more appealing characteristics (i.e., lower tannin hardness and burnt/smoky attributes and higher fresh/fruity and red berry attributes) in the wine made on a 300 kg scale from frozen must. This study therefore provides quantitative data on the effectiveness of freezing for fruit preservation as well as the ability of small volume fermentations (20 and 50 kg) to be representative of conditions approaching those found in industry.Frank Schmid, Yan Li, Briony Liebich, Julie Culbert, Chris Day, and Vladimir Jirane
Newsletter, Volume 23, Number 04, July - August 1978
No full textDr Clark Retires Nuclear Fallout Effects in the Marshall Islands, Steven J. Culbert, MD Newsletter Mailing List Conversion Metabolic Activation of Carcinogens Inhibited by Wheat Extracts, Chiu-Nan Lai, PhD Upton Speaks at Science Park Dedication Solid Tumor Service Activities Distinguished Service Awards Chemotherapy-Induced Stomatitis and Periodontal Diseasehttps://openworks.mdanderson.org/newsletter/1090/thumbnail.jp
Murder on the mountain: author talk with Peter J. Wosh
No full textAuthor talk by Peter J. Wosh on May 5th, 2022, on his book, "Murder on the Mountain: crime, passion, and punishment in gilded age New Jersey.
Mr. Melvin J. Collier, RWWL AUC, June 2011
No full textThis video is a conversation with Mr. Melvin J. Collier. Mr. Collier talks about his book, "From Mississippi to Africa: A Journey of Discovery". Daniel Le, AUC Woodruff Library, is the interviewer
Potential mitigation of smoke taint in wines by post-harvest ozone treatment of grapes
No full textPublished: 23 March 2021When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impart unpleasant smoky, ashy characters to wines made from smoke-affected grapes, leading to substantial revenue losses where wines are perceivably tainted. This study investigated the potential for post-harvest ozone treatment of smoke-affected grapes to mitigate the intensity of smoke taint in wine. Merlot grapevines were exposed to smoke at ~7 days post-veraison and at harvest grapes were treated with 1 or 3 ppm of gaseous ozone (for 24 or 12 h, respectively), prior to winemaking. The concentrations of smoke taint marker compounds (i.e., free and glycosylated volatile phenols) were measured in grapes and wines to determine to what extent ozonation could mitigate the effects of grapevine exposure to smoke. The 24 h 1 ppm ozone treatment not only gave significantly lower volatile phenol and volatile phenol glycoside concentrations but also diminished the sensory perception of smoke taint in wine. Post-harvest smoke and ozone treatment of grapes suggests that ozone works more effectively when smoke-derived volatile phenols are in their free (aglycone) form, rather than glycosylated forms. Nevertheless, the collective results demonstrate the efficacy of post-harvest ozone treatment as a strategy for mitigation of smoke taint in wine.Margherita Modesti, Colleen Szeto, Renata Ristic, WenWen Jiang, Julie Culbert, Keren Bindon, Cesare Catelli, Fabio Mencarelli, Pietro Tonutti and Kerry Wilkinso
- …
