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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
Okarakterizacija pridelave grozdja in vina žlahtne vinske trte (Vitis vinifera L.) sorte \u27Zeleni sauvignon\u27 v vinorodnem okolišu Goriška brda
Full text linkThe ampelographic characteristic and the vineyard and wine production practices of grape and wine from the noble vine (Vitis vinifera L.) the `Modra Frankinja` variety
Full text linkSorta \u27Modra frankinja\u27 je po zadnjih nemških znanstvenih študijah nastala na območju ozemlja Slovenije, in sicer s spontanim križanjem sort \u27Mala modrina\u27 in \u27Debela belina\u27. Sorto ‘Modra frankinja’ se največ prideluje v Evropi, in sicer na Madžarskem, medtem ko je imamo v Sloveniji približno 678,6 ha, od tega 282,3 ha v vinorodnem okolišu Dolenjska, 160,3 ha v vinorodnem okolišu Bizeljsko-Sremič, 149,7 ha v okolišu Štajerska Slovenija, 70,3 ha v Beli krajini in 16,0 v Prekmurje. V Sloveniji se letno pridela približno 1.122.000 l vina modre frankinje. Sorta ni občutljiva na tip tal, priporoča pa se jo saditi na južne lege. Na začetku rastne dobe je občutljiva na peronosporo (Plasmopara viticola (Berk. et Curtis ex. de Bary) Berl. et de Toni). Primerna je za kodronsko gojitveno obliko t.i. nižji enoramni kordon. V fazi véraison se priporoča razlistanje, kar prispeva h kakovostnejšemu grozdju. Sorta običajno obilno in redno rodi, s povprečno maso grozda med 150-200 g in grozdja na trto 2,0 kg. Tehnološko zrelost grozdja sorte ’Modra frankinja’ se lahko opiše s povprečno vsebnostjo sladkorja 20 Brix, skupnih kislin 7,8 g/l ter pH 3,26. Pri pridelavi se priporoča okrog 9 dni maceracije. Vino sorte ima povprečno vsebnost alkohola 11,6 vol.%, skupnih kislin 6,5 g/l, pH 3,38 in se običajno kategorizira v razred kakovostnih vin.\u27Blaufränkisch\u27 is according to the latest reports by german researches a spontaneous cross of ‘Blauer Zimmettraube’ and ‘Heunisch weisse’ in the area of Slovenia. The \u27Blaufränkisch\u27 variety is most produced in Europe, especiall in Hungary. In Slovenia, in total it is around 678.6 ha, of which 282.3 ha in Dolenjska winegrowing district, 160.3 ha in Bizeljsko-Sremič, 149.7 ha in Štajerska Slovenija, 70.3 ha in Bela krajina and 16.0 ha in Prekmurje. Slovenia produces annual around 1.122.000 l of blaufränkisch wine. Variety is not senisitive to soil type but it is recommended to grow in southern exposures. At the beginnig of the growing season it is sensitive to downy mildew (Plasmopara viticola (Berk. et Curtis ex. de Bary) Berl. et de Toni). Recomended training system is single cordon. At the véraison is recommended the defoliation which leads to the better grape quality. The variety gives high and regular yield, with an average bunch weight 150-200 g, and around 2.0 kg per vine. The grape quality at the technological ripening could be characterised by sugar content of 20 Brix, total acidity of 7.80 g/l and pH 3.26. The grape maceration is recommended for nine days. The wine blaufränkisch has an average alcohol content 11.6 %, total acidity 6.5 g/l, pH 3.87, and it is usually classified as quality wine
Evaluation of clone candidates of grapevine variety \u27Kraljevina\u27 (Vitis vinifera L. cv. \u27Kraljevina\u27)
Full text linkArrangement of the vineyard for the mechanical harvest and its impact on the quantity and qualty of the grape and wine
No full textStrojno obiranje grozdja postaja vse pomembnejše zaradi pomanjkanja delovne sile in potrebe po večji učinkovitosti. Diplomsko delo obravnava ureditev vinograda za strojno trgatev in vpliv te na količino in kakovost grozdja in vina. Za strojno trgatev je ključna pravilna zasnova vinograda, ki vključuje optimalne sadilne razdalje, dolžino vrst in prilagojena obračališča. Dolžina vrst, ki običajno znaša med 80 in 130 m in medvrstni razmik vsaj 2,2 m omogočata nemoteno delovanje strojev. Obračališča morajo biti široka vsaj 5,5 m, da omogočajo varno obračanje strojev. Strojna trgatev, ki nadomesti do 42 delavcev, je bolj ekonomična, saj v povprečju traja le 3,2 h/ha, v primerjavi s 135 h/ha pri ročni trgatvi. Kljub temu strojno obiranje povzroči do 8,72 % izgub mase grozdja in do 3,43 % izgub volumna mošta. Optimalna frekvenca delovanja stroja, ki minimizira izgube je določena pri 440 udarcih na minuto. Mehanske poškodbe grozdja med strojnim obiranjem lahko povzročijo do 60 % poškodovanih jagod, kar vodi do oksidacije mošta in zmanjšanja vsebnosti fenolnih spojin, kar povzroča nezaželeno rjavenje in manjšo aromatsko kompleksnost vina. Po drugi strani se pa lahko zaradi mehanskih poškodb jagod rdečih sort sprosti več fenolnih spojin, kar lahko vodi do kompleksnejših vin. Za izboljšanje kakovosti strojno obranega grozdja je pomembno pravilno ravnanje z grozdjem po obiranju, vključno z uporabo optičnih sortirnikov in hladne predelave.Mechanical grape harvesting is becoming more and more important due to labour shortages and the need for greater operational efficiency. This thesis suggests vineyard design for mechanical harvesting and its impact on grape and wine quantity and quality. The key for mechanical harvest is proper vineyard layout, which includes optimal planting distances, row lengths, and appropriately sized headlands. The row length, typically between 80 and 130 m, and the inter-row spacing of at least 2.2 m, ensure smooth operation of the machinery. Headlands must be at least 5.5 m wide to allow safe turning of equipment. Mechanical harvesting, which can replace up to 42 workers, is more cost-effective, requiring only 3.2 h/ha compared to 135 h/ha for manual harvesting. However, mechanical harvesting can result in grape weight losses of up to 8.72% and must volume losses of up to 3.43%. The optimal shaker frequency, minimizing these losses, is determined to be 440 beats per minute. Physical damage during harvesting can result in up to 60% of the berries being injured, leading to oxidation of the must and a decrease in phenolic content, potentially causing undesirable browning and reduced aromatic complexity in the wine. Conversely, physical damage can also release more phenolic compounds at red grape varieties, which may contribute to greater wine complexity. To enhance the quality of mechanicaly harvested grapes, it is crucial to handle the grapes properly post-harvest, including the use of optical sorters and cold processing techniques
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
Heitage and characteristics of Metliška črnina wine prodution
Full text linkMetliška črnina je tradicionalno, suho, mirno vino rdeče rubinaste barve, s primarno aromo po rdečih sadežih, ki z leti negovanja vina preide v aromo po zrelih sadežih značilnih za sortni sestav in poreklo vina. Vino se lahko prideluje izključno na območju Bele krajine in prva ustekleničena metliška črnina je bila leta 1968. Največja pridelovalka omenjenega vina je že od nekdaj Vinska klet Metlika. Leta 2008 se je vino metliška črnina zaščitilo kot vino s priznanim tradicionalnim poimenovanjem oziroma Metliška črnina PTP. V obdobju od leta 2008 do leta 2019 se je letno povprečno pridelalo 213125 l vina metliška črnina. Vino Metliška črnina PTP se prideluje iz sort 벌Modra Frankinja벌, 벌Žametovka벌, 벌Portugalka벌, 벌Šentlovrenka벌, 벌Gamay벌, 벌Modri pinot벌 in 벌Zweigelt벌. Po deležu sort, ki so zastopane v vinu, največji delež zavzema sorta 벌Modra Frankinja벌, sledi sorta 벌Žametovka벌 in nato preostale sorte, delež katerih zavisi od kakovosti pridelanega grozdja. Povprečno največjo vsebnost skupnih sladkorjev (79,8 °Oe) je v obdobju od leta 2008 do 2019 dosegalo grozdje sorte \u27Modra Frankinja\u27, sledi sorta \u27Šentlovrenka\u27 s 73 °Oe in najmanj \u27Žametovka\u27 s 71,4 °Oe. Povprečni pH grozdja sorte 벌Šentlovrenka벌 je v omejenem obdobju od 3,03 do 3,27, sorte \u27Modra Frankinja\u27 od 2,97 do 3,27 in sorte \u27Žametovka\u27 od 2,93 do 3,25. Metliška črnina je zvrst vina s vsebnostjo alkohola od 10,5 do 12,0 vol. %, titracijskih kislin od 4,5 do 7,0 g/l in reducirajočih sladkorjev do 3 g/l. Vino metliška črnina je najbolj znana vinska blagovna znamka v Beli krajini, ki je hkrati tudi temelj belokranjskega vinogradništva.Metliška črnina is a traditional, dry, still wine with a red ruby colour, primary aroma reminiscence of red fruits, which with wine aging turns into aroma reminiscence of mature fruit characterised by varietal composition and wine origin. The wine can be produced exclusively in the area of Bela krajina winegrowing district, where the first bottled metliška črnina wine was in the year 1968. The largest metliška črnina wine producer has always been the winery Vinska klet Metlika. In 2008, the metliška črnina wine was protected as a wine with recognised traditional denomination Metliška črnina PTP. In the period from 2008 to 2019, approximately 213.125 liters of metliška črnina wine has been produced annually. Metliška črnina PTP wine is produced from the grapevine varieties 벌Modra Frankinja벌, 벌Žametovka벌, 벌Portugalka벌, 벌Šentlovrenka벌, 벌Gamay벌, 벌Modri pinot벌 and 벌Zweigelt벌. According to the propotion of the sort represented in the wine, the largest share is occupied by the variety 벌Modra Frankinja벌, followed by the variety 벌Žametovka벌 and then the remaining varieties, the share of which depends on the quality of the produced grapes. On average, the highest content of total sugars (79.8 °Oe), in the period from 2008 to 2019, was achieved by grapes of the variety \u27Modra Frankinja\u27, followed by the variety \u27Šentlovrenka\u27 with 73 °Oe and the lowest \u27Žametovka\u27 with 71.4 °Oe. The average pH value of 벌Šentlovrenka벌 grapes in the studied period varied from 3.03 to 3.27, of \u27Modra Frankinja\u27 from 2.97 to 3.27 and of \u27Žametovka\u27 from 2.93 to 3.25. Metliška črnina is a type of wine with an average alcohol content of 10.5 to 12.0 vol.%,, titratable acidity from 4.5 to 7.0 g/l and reducing sugars content up to 3 g/l. Wine Metliška črnina is the most famous wine brand of Bela krajina, which is also a foundation of Bela krajina viticulture
Vpliv vinogradniških ukrepov na dinamiko izbranih sekundarnih metabolitov grozdja žlahtne vinske trte (Vitis vinifera L.) \u27Sauvignon blanc\u27
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