187,457 research outputs found
Caracterização da cultivar de videira moscato branco.
No full textA videira―Moscato Branco‖ é cultivada na Serra Gaúcha, especialmente no município de Farroupilha-RS,desde os anos 1930. Análises moleculares já realizadas indicam que a cultivar difere de acessos do tipo moscatel mantidos no Banco Ativo de Germoplasma de Uva e também de outras cultivares de uva moscatel cultivadas na região. Onze acessos de ̳Moscato Branco?, coletados por sua potencialidade em apresentar diferenças clonais, estão sendo avaliados em nível agronômico, físico -químico e fenológico, juntamente com acessos de ̳Moscato Branco R2?(seis acessos), ̳Malvasia Bianca?, ̳Malvasia Aromática?, ̳Moscato Embrapa?, ̳BRS Lorena?, ̳Walsh Riesling?e ̳Pignoleto?, mantidos no Banco Ativo de Germoplasma de Uva. Os dados foram coletados no campo experimental na Embrapa Uva e Vinho, por quatro safras (2012/13 a 2015/16),com o objetivo de identificar clones de ̳Moscato Branco?, que apresentem cachos maissoltos, e também de caracterizar esta cultivar em relação a outras uvas cultivadas na região
Inquinamento biologico e allergopatie
No full textHouse dust mites, pets, microorganisms such as fungi and bacteria are the main causes of indoor allergens. The diseases correlated to the presence of these allergens are of increasing importance in public health as well as in occupational medicine. Indoor allergens are widespread in residential buildings as well as in public and in office buildings. Surveys conducted in Italian office buildings demonstrated detectable allergen concentrations in most of these buildings. In some cases, the concentrations were higher than the proposed risk threshold for allergenic sensitisation or for the elicitation of symptoms in allergic individuals. The health effects of exposure to indoor allergens mainly include allergic asthma and rhinoconjunctivitis caused by IgE reactions in predisposed subjects. Moreover, exposure to indoor biological agents can cause extrinsic allergic alveolitis or other effects such as the so-called "humidifier fever" due to contaminated humidifiers. Standardized methods for the measurement of indoor allergen levels are available, and may be useful for the diagnosis and treatment of individual allergic patients or for group studies in order to evaluate the relationship between allergen indoor levels and health effects or to assess indoor allergen levels in private or public buildings for preventative purposes
Estudo comparativo de vinhos fermentados com e sem maceração das uvas Moscato Poloski e Moscato Bailey
No full textTCC (graduação) - Universidade Federal de Santa Catarina, Campus Curitibanos, Agronomia.A vitivinicultura é muito importante para os pequenos produtores rurais, pois o vinho, além de
fazer parte da cultura de muitas famílias, é um produto com valor agregado que possibilita
melhorar a renda das mesmas. Contudo, existe uma dificuldade para os pequenos produtores
em vender sua produção de vinhos devido ao conhecimento insuficiente dos processos de
vinificação. Por isso, é importante saber quais processos de vinificação tem potencial para gerar
produtos com maior aceitação por parte do mercado consumidor, tendo em vista o fato dos
diversos benefícios atribuídos ao vinho, e o aumento do consumo deste produto nos últimos
anos. Diante desse aumento de consumo criou-se a necessidade de compreender a preferência
dos consumidores frente aos diferentes tipos de vinhos presentes no mercado, a fim de que o
produtor possa ser capaz de direcionar os métodos de produção para o público alvo. Vinhos
tintos e brancos se diferenciam principalmente quanto a sua forma de elaboração pois a
vinificação em tinto consiste em fermentar o vinho com a presença das cascas, enquanto que a
vinificação em branco consiste na fermentação sem a presença das cascas. Com base nisso,
esse trabalho tem como objetivo entender as preferências dos consumidores diante de diferentes
métodos de elaboração de vinhos. Serão analisadas duas variedades de uva, Moscato Poloski e
Moscato Bailey com distintos tratamentos em termos de fermentação, com maceração e sem
maceração. As amostras desses vinhos foram submetidas a análises físico químicas e também
a sensoriais realizadas com a comunidade em geral e também com degustadores treinados. As
análises sensoriais foram submetidas ao teste de proporções qui-quadrado a fim de verificar se
as proporções de notas dadas para cada parâmetro são diferentes entre os vinhos B1 e B2 e entre
os vinhos P1 e P2. Os vinhos submetidos a análise com o público geral e elaborados com a uva
de Moscato Bailey (B1 e B2) apresentaram diferença estatística para os parâmetros aparência
(p-valor = 0.00020), aroma (p-valor = 0.0000000140439), sabor (p-valor = 0.00008781), cor
(p-valor = 0.000000000000000695) e aspecto global (p-valor = 0.0000007), já a Moscato
Poloski obteve diferença estatística apenas para o parâmetro sabor (p-valor = 0,04576). Com
isso, pode-se concluir que o vinho com mais aceitação foi o Moscato Bailey. Já para os
degustadores treinados a diferença estatística para o vinho Poloski foi nos parâmetros visual
aspecto (p-valor = 0,048), visual limpidez (p-valor = 0,008735663), olfato intensidade (p-valor
= 0,066), olfato nitidez (p-valor = 0,00750462) e olfato qualidade (0,00034693), onde os dois
tratamentos tiveram aceitabilidade semelhante, quanto ao vinho Bailey, nenhum parâmetro se
mostrou significativo, mostrando que não houve preferência entre os distintos tratamentos
Prove di appassimento dell'uva Moscato di Trani, confronto tra l'appassimento su pianta e su graticci
No full textIl vitigno bianco Moscato di Trani, meglio noto con il nome di Moscato Bianco, o Moscato Reale, è diffuso nella zona del nord barese ed entra come componente nella produzione di molti vini DOC italiani. In puglia questo vitigno è utilizzato per la produzione del DOC Moscato di Trani che può essere di due tipi, “Dolce Naturale” o “Liquoroso”. Per ottenere il Moscato di Trani Dolce Naturale DOC si realizza un processo di appassimento in campo unico metodo ammesso dal disciplinare. In questo studio è stato messo a confronto l’appassimento dell’uva in pieno campo con l’appassimento su graticci in ambiente controllato, mediante una caratterizzazione chimica delle uve, dei mosti e dei vini ottenuti. I risultati mostrano che l’appassimento dell’uva sulla pianta, seppur soggetta a maggiori rischi fitosanitari, permette di realizzare un passito con un’acidità titolabile significativamente più alta. Invece l’uva appassita sui graticci, caratterizzata da una maggiore concentrazione zuccherina, porta alla produzione di un passito eccessivamente dolciastro e meno fresco al palato. In conclusione l’appassimento sulla pianta permette di ottenere un vino passito più armonico al gusto per effetto di un miglior bilancio tra acidità e zuccheri residui
Memetic Algorithms for Business Analytics and Data Science: A Brief Survey
No full textThis chapter reviews applications of Memetic Algorithms in the areas of business analytics and data science. This approach originates from the need to address optimization problems that involve combinatorial search processes. Some of these problems were from the area of operations research, management science, artificial intelligence and machine learning. The methodology has developed considerably since its beginnings and now is being applied to a large number of problem domains. This work gives a historical timeline of events to explain the current developments and, as a survey, gives emphasis to the large number of applications in business and consumer analytics that were published between January 2014 and May 2018
Chemical composition and sensory evaluation of wines produced with different Moscato varieties
No full textMoscato grapes give very aromatic musts and wines, characterized by the presence of monoterpenoids. The Farroupilha region situated in the highlands of South Brazil, is responsible for 50% of Brazilian Moscato wines production, and obtained its Geographical Indication (GI) in 2015. Brazilian Moscato wines are produced with several varieties, mainly Moscato Branco, Moscato Bianco R2 and Moscato Giallo. The objective of this study was to characterize the aromatic profile of wines produced with the three varieties. Microvinifications were conducted with grapes collected in three vineyards located in Farroupilha. Volatile compounds were evaluated using gas chromatography, and sensory characteristics were determined by a panel of enologists using a specific descriptive chard. Moscato Giallo wines exhibited the highest concentrations of ethyl acetate, 2-phenylethanol, isoamyl acetate, linalool, and α-terpineol; Moscato R2 wines showed the highest concentrations of ethyl decanoate and nerol, while Moscato Branco wines, the most representative variety of Brazilian sparkling Moscato wines, exhibited the highest concentrations of ethanal and ethyl hexanoate, and intermediary concentrations of the other compounds. In sensory analysis, the three varieties exhibited pear, pitanga, rosemary, and citric fruits aromas, but in general, Moscato Giallo and Moscato R2 were more intense, while Moscato Branco showed the highest acidity
An Introduction to Proximity Graphs
No full textProximity graphs are one of the combinatorial data-miner’s frontline tools. They allow expression of complex proximity relationships and are the basis of many other algorithms. Here we introduce the concept of proximity graphs, present basic definitions and discuss some of the most common types of proximity graphs
Biomimetic wings for micro air vehicles
No full textIn this work, micro air vehicles (MAVs) equipped with bio-inspired wings are investigated experimentally in wind tunnel. The starting point is that insects such as dragonflies, butterflies and locusts have wings with rigid tubular elements (corrugation) connected by flexible parts (profiling). So far, it is important to understand the specific aerodynamic effects of corrugation and profiling as applied to conventional wings for the optimization of low-Reynolds-number aerodynamics. The present study, in comparison to previous investigations on the topic, considers whole MAVs rather than isolated wings. A planform with a low aperture-to-chord ratio is employed in order to investigate the interaction between large tip vortices and the flow over the wing surface at large angles of incidence. Comparisons are made by measuring global aerodynamic loads using force balance, specifically drag and lift, and detailed local velocity fields over wing surfaces, by means of particle image velocimetry (PIV). This type of combined global-local investigation allows describing and relating overall MAV performance to detailed high-resolution flow fields. The results indicate that the combination of wing corrugation and profiling gives effective enhancements in performance, around 50%, in comparison to the classical flat-plate configuration. These results are particularly relevant in the framework of low-aspect-ratio MAVs, undergoing beneficial interactions between tip vortices and large-scale separation
Role of density ratio on particle dispersion in a turbulent jet
No full textThe behavior of dispersed particles in a turbulent round jet is experimentally investigated. The role of particle-to-fluid density ratio rho(p)/rho(f) is analyzed by inspecting particle velocity fields and preferential concentration at four different ratios, from 0.7 to 19.3. The jet near-field region, i.e., up to X/D = 11, is analyzed and compared to the unladen case. Particle-to-fluid density ratio is reported to have a strong impact on particle velocity field structure, in terms of jet transition and self-similar region as well as on turbulent fluctuations. Concentrations of particles show that increasing particle density corresponds to larger departure from uniformity. This occurrence is limited to the region X / D < 5, where also the largest differences of average and fluctuating velocities with respect to the unladen case are measured
Deriphat 2-DE to visualize polyphenol oxidase in Moscato and Prosecco grape
No full textThe Deriphat 2-DE was used to visualize polyphenol oxidase (PPO) isoforms of Moscato and Prosecco grape extracts, partially purified and characterized. Catecholase has similar
values in the two varieties, whereas Moscato cresolase data are almost 54% higher. In the first dimension, the PPO of both varieties may be detected by SDS-PAGE, but native PAGE
(N-PAGE) gave negative results. For this reason, the samples were solubilized in the zwitteronic detergent Deriphat, which was also included in the gel and the cathodic buffer.
Deriphat migrated together with the cathodic buffer, maintaining protein solubility and revealing the PPO profiles of Moscato and Prosecco extracts in native conditions. The
combination of Deriphat-PAGE (D-PAGE) and SDS-PAGE (2-DE) also resulted in improved separation efficiency in resolving PPO and specialized stains in evaluating PPO activities. The control, represented by IEF for the first-dimensional separation, had a lower number of spots, demonstrating the higher capacity of Deriphat 2-DE to isolate PPO isoforms from grape extracts. The Deriphat 2-DE method described here is simple but powerful,
and the resulting information will be a useful tool for further proteomic research
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