1,721,027 research outputs found
Decreasing Molecular SO2 Eliminated Sulfurous Off-Aroma in Wine Stored in Aluminum Beverage Cans
No full textCanned wine’s appeal stems from portability and sustainability, but aluminum can–wine interactions can catalyze hydrogen sulfide formation, causing off-aromas. This study examines the effect of molecular SO2 concentration on chemical stability and sensory quality in canned Riesling stored for three months at 20 ± 2◦C. Treatments at 0.5, 1.0, and 1.5 mg/L molecular SO2, plus a bottled control (1.0 mg/L), were evaluated for free, total, and molecular SO2, H2S release via gas detection tubes, and sensory profiles via trained Quantitative Descriptive Analysis. Results indicate that low-SO2 cans (0.5 mg/L) prevent H2S faults while maintaining antioxidant protection, whereas higher SO2 levels promote reductive sulfur off-aromas. Liner composition and oxygen management further influence fault development. These findings define an optimal SO2 window (0.5 mg/L) and packaging practices for shelf-stable canned wine
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe 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
IMPACT OF BEVERAGE COMPOSITION AND ALUMINUM CAN PACKAGING QUALITY ON BEVERAGE FAILURE
No full text121 pagesAluminum cans potentially offer many benefits compared to glass packaging including convenience, lower environmental impact, and lower cost of shipping (EPA, 2022; Jacoby, 2019). In the context of a standard 750 mL bottle of wine, a corkscrew and glasses are needed for consumption and the wine needs to be consumed within a few days to avoid undesirable characteristics caused by oxidation. Glass bottles can be up to 60% of the total package weight of bottled wines, leading to higher shipping costs and emissions during transit to the beverage producer and to the consumer (Zhang, 2021). Aluminum is infinitely recyclable and is recycled at a greater frequency than glass and plastic in the United States (EPA, 2022). To ensure a long shelf-life within aluminum cans, a polymeric liner is applied to the inside of the can to prevent the beverage from reacting with the aluminum, and vice versa (Robertson, 2013). Other work has looked at the corrosivity of compounds with bare aluminum, or has examined the corrosion resistance of polymeric liners, but little work has been done on the variability of package quality on both off-aroma formation (H2S generation in canned wine) and aluminum can corrosion (Grandle & Taylor, 1996; Soares et al., 2019). Both off-aroma formation and can corrosion shorten the shelf-life of canned beverages that are growing in popularity, such as wine, hard cider, ready-to-drink (RTD) cocktails, kombuchas, and energy drinks. This thesis investigates the level of variability within different polymeric liner types and across different can manufacturers. The relative impact of the package quality on product shelf-life is contrasted with the impact of differences in concentration of corrosive beverage components. By addressing the technical challenges of preventing aluminum-beverage interactions, this work hopes to provide valuable implications for the beverage packing industry, sustainability initiatives, and consumer satisfaction. Chapter 2 investigates the amount of H2S off-aroma produced in canned wines when stored in the current “gold-standard,” BPA epoxy lined cans versus a new alternative BPA-NI epoxy liner that exhibits much lower endocrine activity. A BPA-NI epoxy liner was used from two different can manufacturers to elucidate the variability within can manufacturer. Three different beverage solutions were used, building off previous work to identify whether free SO2 or molecular SO2 leads to H2S formation. In Chapter 3, a BPA-NI epoxy liner is compared to acrylic liners from two different producers. Beverage solutions with varying concentrations of potentially corrosive compounds were utilized to determine what components lead to high levels of can corrosion, leading to product failure. Future directions for work on aluminum canned beverage failure are proposed in Chapter 4
Ambient Cannabis Aroma and Potential Wine Taint
No full text55 pagesAirborne wine taint occurs when undesirable flavors and aromas are introduced to wine through exogenous sources. While the occurrence of environmental smoke taint and eucalyptus terpene uptake have been identified, the impact and risk of other common outdoor odors have not been extensively investigated. With the increasing prevalence of Cannabis sativa L. farms in New York, neighboring vineyard owners have expressed concern of a possible ‘Cannabis taint’ in finished wine. This study investigated the effect on wine aroma when flowering C. sativa plants were placed directly in a Traminette (Vitis spp.) vineyard, with grapes harvested at varying proximities (0 m , 2.7 m, 16.2 m) to the C. sativa plants. The resultant vinified wines showed no significant differences in the abundance of common cannabis aroma compounds following targeted analysis using solid phase microextraction (SPME) Arrow gas chromatography-mass spectrometry (GC-MS ). This suggests that white wine produced from vineyard sites neighboring C. sativa farms are unlikely to suffer from aroma uptake of known hemp compounds. Further, we determined the orthonasal aroma detection threshold of four of the most abundant odorous C. sativa compounds in white wine for the first time, which will assist winemakers with evaluating potential odor impacts in their wine
Variations on the Author
Get PDF“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
TARGETED TRACE LEVEL VOLATILE ANALYSIS OF AROMA COMPOUNDS TYPICALLY FOUND IN GRAPES
No full text46 pagesDespite nearly two centuries of grape vine propagation and cultivar breeding, little attention has been given to what chemical compounds work harmoniously within this complex matrix to produce the aromas and flavors consumers and producers alike have come to know and expect from each species. In this work, the analyses of seven common cultivars – V. acerifolia, V. aestavlis, V. amurensis, V. labrusca, V. riparia, V. rupestris, and V. vulpine - for sixteen volatile compounds are presented. Headspace solid-phase microextraction coupled with gas chromatography – mass spectrometry (HS-SPME-GC-MS) was utilized for the determination of analyte concentrations, which highlight the compounds at the foundation of grape smell and taste
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe 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
Post-Bottling Development Of Sulfur-Like Off Aromas In Flavored Wines
Get PDFVolatile sulfur-containing compounds are important contributors to wine aroma. These compounds have low sensory thresholds and can impact wine flavor even at low concentrations. Sulfur-like off aromas (SLOs) can develop during anaerobic wine storage. There are many reports in the literature of wine stored under low-oxygen conditions developing "rotten egg" and "reduced" aromas, but the appearance of this condition in flavored wines due to interactions between the wine and flavoring agent has not been previously reported. Sixteen flavoring agents were evaluated for their ability to form SLOs following their addition to wine and bottle storage. After three months, wines spiked with one of the flavoring agents exhibited an SLO described as "skunky/burnt rubber." GC-Olfactometry was used to identify 3-methyl-2-buten-1-thiol (3MBT) as the compound responsible for the "skunky/burnt rubber" aroma. 3-methylbut-2-en-1-ol, a likely precursor of 3-MBT, was quantified by GC-TOF-MS and determined to be significantly higher in the odorous flavor
- …
