1,720,968 research outputs found
Variation of some fermentative sulfur compounds in Italian "Millesime" classic sparkling wines during aging and storage on lees
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Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a "passito"-style wine
No full textThe influence of noble rot on the quality of Recioto di Soave, a "passito" sweet white wine, is greatly variable depending on the occurrence of favourable seasonal conditions for the mould infection. Botrytized wines were produced from grapes inoculated with conidia suspensions to evaluate the effects of noble rot on volatile compounds profile of Recioto di Soave wine. Different development stages of Botrytis cinerea and degree of grape withering were ascertained by must analysis. Several volatile components were involved in marked changes depending on the infection and grape withering level. Fruity esters, carbonyl compounds, phenols, lactones and acetamides greatly changed among botrytized wines. The results demonstrated that the level of B. cinerea infection and the degree of grape withering exert considerable influence on the volatile composition of this sweet wine. Strain-dependent effects were also preliminary ascertained. The process of induction of grape botrytization presented in this study could be recommendable for the industrial production of botrytized Recioto di Soave win
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine
No full textThe aim of this study is to evaluate the impact of Botrytis cinerea, a noble rot, on the
aroma components of Amarone, a dry red wine produced from withered grapes. A comparative
analysis of wines obtained from manually selected healthy and botrytized grapes
was done. Aroma analysis revealed that most compounds varied significantly according to
the percentage of botrytized berries utilized. Botrytized wines contained less fatty acids
and more fruity acetates than healthy wines. A positive correlation between the content of
N-(3-methylbutyl)acetamide, sherry lactone and an unidentified compound and the level
of fungal infection was also observed. The results indicate that noble rot can significantly
modify important aroma components of Amarone wine
Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine
No full textFrom harvest until wine arrives to the consumer, oxygen plays a crucial role in the definition of the final aroma.
In the present research, the effect of the model oxidative aging on a dry red Botrytis wine, such as Italian Amarone, was considered.
Amarone wine was submitted to model oxidative aging and then analyzed with two different approaches (SPE-GC-MS and HSSPME/
GC-MS). The same sampling plan was adopted to study the model aging of the same Amarone wine in anaerobic conditions.
The HS-SPME/GC-MS method was applied to investigate for the first time the effect of the oxidative aging on a vast number of
fermentative sulfur compounds. This research highlighted peculiar evolutions for several volatile compounds. In particular,
benzaldehyde showed a sensitive increment during the oxidative aging, with a rate much higher than that reported for non-Botrytis
red wines. On the other hand, several sulfides (dimethyl sulfide, 3-(methylthio)-1-propanol, etc.) disappeared after just 15 days of
oxidative aging. A wine oxidation marker such as 3-(methylthio)-propanal was not found in any of the oxidized wines; conversely
methionol-S-oxide was tentatively identified. This evidence has not been mentioned in the literature. A possible involvement of
grape withering process and Botrytis in these mechanisms was supposed: a dry red wine, produced from the same but without any
grape withering process and Botrytis infection (e.g., Bardolino wine), was submitted to oxidative aging and analysis. This red wine
showed an evolution similar to those reported in the literature for dry red wines but significantly different from the Amarone wine
Incidenza della muffa nobile sulle caratteristiche chimiche e sensoriali del vino Amarone
No full textLa vinificazione di uve appassite infettate da muffa nobile ha determinato nel vino Amarone una significativa variazione delle proprietà chimiche e sensoriali rispetto allo stesso vino ottenuto da uve apparentemente sane. Si discute sull'opportunità di utilizzare uve botritizzate in percentuale tale da conferire le desiderate caratteristiche chimico-sensoriali
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