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Journal articles on the topic 'Passiti wines'

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Author: Grafiati

Published: 11 March 2023

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1

Liu, Ruojin, Yaran Liu, Yuxuan Zhu, Maaria Kortesniemi, Baoqing Zhu, and Hehe Li. "Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation." Foods 11, no. 23 (November 24, 2022): 3789. http://dx.doi.org/10.3390/foods11233789.

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This study investigated the volatile composition and aromatic features of passion fruit wines using a combination of gas chromatography–quadrupole mass spectrometry (GC-qMS), gas chromatography–Orbitrap–mass spectrometry (GC-Orbitrap-MS), electronic nose (E-nose) and sensory evaluation. The results showed that these passion fruit wines possessed different aromatic features confirmed by E-nose. Seventeen sulfur compounds and seventy-eight volatiles were detected in these passion fruit wines using GC-Orbitrap-MS and GC-qMS, respectively. Forty-four volatiles significantly contributed to the overall wine aroma. These wines possessed passion fruit, mango, green apple, lemon and floral aromas confirmed by sensory evaluation. The partial least squares regression analysis indicated that sulfides, esters and terpenes, and terpenes mainly correlated to the passion fruit, mango and green apple aroma, respectively. Sulfur compounds significantly affected the aroma of passion fruit wine. The findings in this study could provide useful insight toward the quality control of passion fruit wine.

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2

Giordano, Manuela, Luca Rolle, Giuseppe Zeppa, and Vincenzo Gerbi. "Chemical and volatile composition of three italian sweet white Passito wines." OENO One 43, no. 3 (September 30, 2009): 159. http://dx.doi.org/10.20870/oeno-one.2009.43.3.796.

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<p style="text-align: justify;"><strong>Aims</strong>: This study was designed to gain knowledge of three Controlled Denomination of Origin (DOC) Italian sweet white Passito wines (Caluso Passito DOC, Cinque Terre Sciacchetrà DOC and Passito di Pantelleria DOC) produced in several areas of Italy from grapes dried with different systems and vinification techniques.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Physico-chemical and chromatic characteristics, sodium, potassium, gluconic acid, glucono-γ-lactone, acetaldehyde, sorbitol, laccase, organic acids and semi-quantitative free volatile profile were determined on these wines. Caluso Passito DOC wines presented higher contents of organic acids (above all, malic acid), main metabolites from noble Botrytis cinerea (laccase, glycerol, gluconic acid and benzaldehyde) and low contents of total polyphenols. Among the volatile components, normal fatty acid ethyl esters (ethyl hexanoate and ethyl octanoate), branched-chain esters (ethyl 2-methylpropanoate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate) and benzaldeyde characterized this Passito wine. Cinque Terre Sciacchetrà DOC wines showed the lowest total acidity with a lower amount of malic acid and a higher content of polyphenols. This wine was characterized by some predominant acetates (isoamyl acetate), alcohols, benzaldehyde and an isoprenoid, ß-damascenone. Passito di Pantelleria DOC wines presented higher amounts of ashes resulting in higher pH values compared to the other two Passito typologies. Due to its production from aromatic grapes, it showed several varietal components such as terpenes, while ethyl esters/acetates and alcohols were less represented.</p><p style="text-align: justify;"><strong>Conclusion</strong>: This survey provides information allowing the characterisation of three Passito dessert wines at high commercial value.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study provides oenological information to be utilised to protect and valorise the Controlled Denomination of Origin sweet wine production and contributes to the preservation of traditional and terroir productions and their commercialization.</p>

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Kowalczyk, Barbara, Monika Bieniasz, and Anna Kostecka-Gugała. "The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety ‘Hibernal’ as a Factor Determining the Method of Producing Straw Wines." Foods 11, no. 7 (April 1, 2022): 1027. http://dx.doi.org/10.3390/foods11071027.

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Sweet wines are appreciated worldwide; many are produced by fermenting the must of dehydrated (semi-dried) grapes, using methods that vary from region to region. The aim of this study was to evaluate the basic chemical and oenological characteristics of wines obtained by three technologies of production. The wines were made from a hybrid cultivar ‘Hibernal’, grown under cool climate conditions. ‘Hibernal’ is a hybrid variety. This ‘Hibernal’ variety is widely cultivated in central and eastern Europe, where it is of great economic importance. Wines produced from this variety are popular in local markets. In comparison with the production of varieties belonging to Vitis vinifera, a very small percentage of the ‘Hibernal’ variety is cultivated. The methods used in the experiment for the production of wines were: classical method in the Italian passito style, modification of the passito style with a seven-day maceration of grapes, and a method of production in the Tokaj wine style at five Puttonyos. Basic chemical parameters, acid profile, total phenolic content, antioxidant and antiradical capacities, and quantitative analysis of selected polyphenols was performed. The sensory features and quality of the wines was assessed using a sommelier analysis based on The Wine & Spirit Education Trust guidelines. The results indicated that the seven-day maceration of the dehydrated grapes resulted in the highest polyphenol content, as well as the largest antioxidant and antiradical contents. The oenological evaluation of wines produced by the Tokaj method and Italian passito method with seven-day maceration found that the wines were appreciated due to their rich taste, flavor, and overall quality. The present study confirms the promising opportunities to obtain special sweet wine with a valuable composition and oenological characteristics in regions with cooler climates.

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Van Rooyen, Rianco, Jeanne Brand, and Wessel Du Toit. "Varietal thiols levels and sensory effects in South African Colombard wines." OENO One 57, no. 1 (January 5, 2023): 33–40. http://dx.doi.org/10.20870/oeno-one.2023.57.1.7121.

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The levels of varietal thiols and the role these compounds play in Colombard wine have not been investigated in detail. This study assessed the levels of the varietal thiols 4-methyl-4-sulfanylpentan-2-one (4MSP), 3-sulfanylhexyl acetate (3SHA) and 3-sulfanylhexan-1-ol (3SH) and their sensory effects in 24 young South African Colombard wines. Levels of 3SHA and 3SH were, in general, in line with those previously reported in South African Chenin blanc and Sauvignon blanc wines. Levels of 4MSP were, in general, found at a narrower range than those reported for Sauvignon blanc wines. Twelve of these wines were also sensorially analysed by a panel of wine industry experts. Aroma descriptors, such as guava, passion fruit, sweat and tomato leaf, which have previously been linked to 3SH and 3SHA, were also found, especially in the wines containing higher levels of these two compounds. Good correlations between 3SHA and sweat and guava were found. This study contributes to the knowledge of varietal thiol levels and their role played in 24 Colombard white wines. It could also lead to wine producers adapting their winemaking g practices to increase levels of varietal thiols if the aroma characteristics linked to these compounds are sought after in this single cultivar wine.

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Sanmartin, Chiara, Margherita Modesti, Francesca Venturi, Stefano Brizzolara, Fabio Mencarelli, and Andrea Bellincontro. "Postharvest Water Loss of Wine Grape: When, What and Why." Metabolites 11, no. 5 (May 14, 2021): 318. http://dx.doi.org/10.3390/metabo11050318.

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In postharvest science, water loss is always considered a negative factor threatening fruit and vegetable quality, but in the wine field, this physical process is employed to provide high-quality wine, such as Amarone and Passito wines. The main reason for this is the significant metabolic changes occurring during wine grape water loss, changes that are highly dependent on the specific water loss rate and level, as well as the ambient conditions under which grapes are kept to achieve dehydration. In this review, hints on the main techniques used to induce postharvest wine grape water loss and information on the most important metabolic changes occurring in grape berries during water loss are reported. The quality of wines produced from dried/dehydrated/withered grapes is also discussed, together with an update on the application of innovative non-destructive techniques in the wine sector. A wide survey of the scientific papers published all over the world on the topic has been carried out.

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6

Simonato, Barbara, Marilinda Lorenzini, Michela Cipriani, Fabio Finato, and Giacomo Zapparoli. "Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine." Foods 8, no. 12 (December 4, 2019): 642. http://dx.doi.org/10.3390/foods8120642.

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Experimental passito wines with different percentages of naturally noble-rotten grapes of the Garganega variety were analyzed to evaluate key molecules and odorants related to the typical aroma and sensory profile of botrytized passito wine. Remarkable changes in the concentration of 1-octen-3-ol, 4-terpineol, benzaldehyde, N-(3-methylbutyl)acetamide, and sherry lactone 1 and 2 were observed between sound and noble-rotten wines. Wines were perceived to be different for floral, honey, figs, apricot, and caramel scents. By partial least square regression these descriptors were well correlated to samples. An important positive contribution of sherry lactones, N-(3-methylbutyl)acetamide, vanillin, benzaldehyde, and γ-butyrolactone to honey, apricot, and caramel was observed. It is conceivable that oxidative effects of Botrytis cinerea infection play an important role in the genesis of these chemical and sensory aroma markers. This study provides a predictive tool for winemakers that use natural grape withering to produce wines whose aroma profile is not standardized due to the seasonal variation of noble rot incidence.

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Teil, Geneviève. "Amateurs’ Exploration of Wine: A Pragmatic Study of Taste." Theory, Culture & Society 38, no. 5 (August 3, 2021): 137–57. http://dx.doi.org/10.1177/02632764211029347.

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Amateurs are neither regular consumers nor professionals. What makes them distinctive? To answer that question, this ethnographic study focuses on wine amateurs who show a distinctive feature compared to regular consumers: for them, wine is not a straightforward reality but a world to explore. Wine exploration drives an evolution that transforms both wine and amateurs’ disposition towards it. Amateurs usually start with the discovery of the wines and their tastes, which may turn into an ability to attune to and finally produce taste and good quality. Amateurs’ passion, initially fuelled by the discovery of unknown tastes, is then informed by the renewal of the taste experience itself. Following amateurs in their exploratory activity allows us to extend the analysis beyond scholars’ usual focus on one of its particularly normative stages, and to propose a renewed account of the amateur that is quite remote from the standard image of the ‘cultural prescriber’.

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8

Dini, Irene, Ritamaria Di Lorenzo, Antonello Senatore, Daniele Coppola, and Sonia Laneri. "Comparison between Mid-Infrared (ATR-FTIR) Spectroscopy and Official Analysis Methods for Determination of the Concentrations of Alcohol, SO2, and Total Acids in Wine." Separations 8, no. 10 (October 17, 2021): 191. http://dx.doi.org/10.3390/separations8100191.

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The determination of alcohol, SO2, and total acids in wine through conventional laboratory techniques have some limitations related to the amount of the samples, analytical preparation of laboratory staff, and time to carry out the analysis. In recent years, spectroscopic and chromatographic methods have been proposed to determinate simultaneously multiple analytical parameters. The new methods claim the speed of analysis and easy execution. However, they need a validation process that guarantees the reliability of the results to be used in official determinations. This study aimed to evaluate the usefulness of FT-infrared reflectance (FT-IR) to quantify total acid, alcohol, and SO2 concentration in the wines. For this purpose, 156 DOC Italian wines were tested with IR technology, and results were compared to those obtained by official analysis methods. The comparison was performed using two non-parametric statistical methods: the Bland & Altman test and Passing & Bablok regression. Our results showed that the spectrophotometric methods make errors due to interfering contaminants in the sample that can be corrected by blank determination. Therefore, the spectrophotometric methods that use the infrared region of the electromagnetic spectrum can be used by the wine industry and regulators for the wine routine as an alternative to official methodologies.

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Basa, Kalliopi, Seraphim Papanikolaou, Maria Dimopoulou, Antonia Terpou, Stamatina Kallithraka, and George-John E. Nychas. "Trials of Commercial- and Wild-Type Saccharomyces cerevisiae Strains under Aerobic and Microaerophilic/Anaerobic Conditions: Ethanol Production and Must Fermentation from Grapes of Santorini (Greece) Native Varieties." Fermentation 8, no. 6 (May 26, 2022): 249. http://dx.doi.org/10.3390/fermentation8060249.

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In modern wine-making technology, there is an increasing concern in relation to the preservation of the biodiversity, and the employment of “new”, “novel” and wild-type Saccharomyces cerevisiae strains as cell factories amenable for the production of wines that are not “homogenous”, expressing their terroir and presenting interesting and “local” sensory characteristics. Under this approach, in the current study, several wild-type Saccharomyces cerevisiae yeast strains (LMBF Y-10, Y-25, Y-35 and Y-54), priorly isolated from wine and grape origin, selected from the private culture collection of the Agricultural University of Athens, were tested regarding their biochemical behavior on glucose-based (initial concentrations ca 100 and 200 g/L) shake-flask experiments. The wild yeast strains were compared with commercial yeast strains (viz. Symphony, Cross X and Passion Fruit) in the same conditions. All selected strains rapidly assimilated glucose from the medium converting it into ethanol in good rates, despite the imposed aerobic conditions. Concerning the wild strains, the best results were achieved for the strain LMBF Y-54 in which maximum ethanol production (EtOHmax) up to 68 g/L, with simultaneous ethanol yield on sugar consumed = 0.38 g/g were recorded. Other wild strains tested (LMBF Y-10, Y-25 and Y-35) achieved lower ethanol production (up to ≈47 g/L). Regarding the commercial strains, the highest ethanol concentration was achieved by S. cerevisiae Passion Fruit (EtOHmax = 91.1 g/L, yield = 0.45 g/g). Subsequently, the “novel” strain that presented the best technological characteristics regards its sugar consumption and alcohol production properties (viz. LMBF Y-54) and the commercial strain that equally presented the best previously mentioned technological characteristics (viz. Passion Fruit) were further selected for the wine-making process. The selected must originated from red and white grapes (Assyrtiko and Mavrotragano, Santorini Island; Greece) and fermentation was performed under wine-making conditions showing high yields for both strains (EtOHmax = 98–106 g/L, ethanol yield = 0.47–0.50 g/g), demonstrating the production efficiency under microaerophilic/anaerobic conditions. Molecular identification by rep-PCR carried out throughout fermentations verified that each inoculated yeast was the one that dominated during the whole bioprocess. The aromatic compounds of the produced wines were qualitatively analyzed at the end of the processes. The results highlight the optimum technological characteristics of the selected “new” wild strain (S. cerevisiae LMBF Y-54), verifying its suitability for wine production while posing great potential for future industrial applications.

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10

Lao-Hakosol, Wilaiporn, and John Walsh. "The Village Farm Resort and Winery." South Asian Journal of Business and Management Cases 3, no. 2 (November 24, 2014): 179–86. http://dx.doi.org/10.1177/2277977914548337.

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The Village Farm Resort and Winery is an integrated winemaking vineyard with wine tasting house, restaurant, spa and guest house located in the north-east of Thailand. It has achieved success both through the quality of its Chateau des Brumes brand of wines and for the conviviality available at the country retreat. These market sectors have become feasible in Thailand because of large-scale social and economic changes which have completely disrupted the marketing environment in the country. The sector is rapidly developing based on an expanding market and the passion and enthusiasm of investor-entrepreneurs. However, there are certain to be new challenges to be faced as the market matures.

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11

Wohl, Robert. "A Passion For Wings." Art Book 2, no. 1 (January 1994): 32b. http://dx.doi.org/10.1111/j.1467-8357.1994.tb00397.x.

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Wohl, Robert. "A Passion For Wings." Art Book 2, no. 1 (January 1995): 32b. http://dx.doi.org/10.1111/j.1467-8357.1995.tb00397.x.

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13

Pinheiro, Ana Paula Guedes, Augusto Bücker, Ana Cláudia Cortez, John Edward Hallsworth, João Vicente Braga de Souza, and Érica Simplício de Souza. "Vinegar production from <i>Theobroma grandiflorum</i> SCHUM (cupuassu)." AIMS Bioengineering 8, no. 4 (2021): 257–66. http://dx.doi.org/10.3934/bioeng.2021022.

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<abstract> <p>The tropical fruit cupuassu comes from <italic>Theobroma grandiflorum</italic> (SCHUM), a close relative of cocoa. Cupuassu has a rich yet delicate flavour profile with notes of chocolate, pineapple, passion fruit and other fruits. Here, we produced a cupuassu-fruit wine using a <italic>Saccharomyces cerevisiae</italic> inoculum (and univariate analysis to determine conditions for optimum ethanol production) and then fermented this wine to produce a delicate and unique cupuassu vinegar using acid-acid bacteria. The cupuassu wine was produced by fermentation of juice chaptalized with sucrose, with a final ethanol concentration of 10% (v/v). Acetic-acid fermentations were carried out in both a bubble-column reactor and a mechanically non-aerated reactor (high-surface reactor), producing final concentrations of 4.5 and 3.3% (w/v) acetic acid, respectively. The ethanol- and acetic-acid yields obtained were comparable to those of other fruit wines and fruit vinegars. The cupuassu vinegar retained the rich flavor profile of the cupuassu. We believe that the production of flavorsome products from local plants can have benefits for conservation by promoting ecologically sustainable agriculture and may contribute to cultural identity of Amazon people.</p> </abstract>

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Fujii, Nobuo. "Method for passing interosseous wires." Journal of Oral and Maxillofacial Surgery 45, no. 6 (June 1987): 560. http://dx.doi.org/10.1016/s0278-2391(87)80024-1.

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15

Ingrassia, Marzia, Luca Altamore, Pietro Columba, Simona Bacarella, and Stefania Chironi. "The communicative power of an extreme territory – the Italian island of Pantelleria and its passito wine." International Journal of Wine Business Research 30, no. 3 (August 20, 2018): 292–308. http://dx.doi.org/10.1108/ijwbr-06-2017-0039.

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Purpose This paper aims to examine how Pantelleria’s wineries communicate the extreme territory of Pantelleria through its passito wine and whether this may be a value added for consumers. Specifically examines which dimensions of communication are effectively used by wineries to stimulate, in wine consumers, emotions that link passito wine with the territory of Pantelleria. Design/methodology/approach All websites of wineries producing passito wine in Pantelleria were analyzed using the adaptation, goal-attainment, integration and latent pattern maintenance (AGIL) scheme for measuring communication dimensions. Findings Results suggest that wineries and stakeholders should apply territory-based marketing strategies to add value to passito wine, the symbol of the island. Synergistically, Pantelleria, through the use of its symbolic product, may enhance its touristic activities. This approach provides useful elements to evaluate the potential of communication in other regions with extreme agriculture, with other agro-food products to promote, due to the replicability of the method. Research limitations/implications A limitation of this study is the application of the AGIL method to a population of wineries located in a small wine region; however, regions where heroic agriculture is practiced are generally small. Practical implications The findings demonstrate a unique approach that provides an alternative form of wine communication strategy, in which the extreme territory becomes the communication tool of the product linked to it, adding value, regardless of the brand, while, simultaneously, the product becomes the symbol of the territory. Originality/value It contributes to the literature by providing the first application of the AGIL scheme to the wine sector, and it shows a new approach for communication strategies in wine marketing.

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Perini, Matteo, Luca Rolle, Pietro Franceschi, Marco Simoni, Fabrizio Torchio, Vincenzo Di Martino, Rosa Maria Marianella, Vincenzo Gerbi, and Federica Camin. "H, C, and O Stable Isotope Ratios of Passito Wine." Journal of Agricultural and Food Chemistry 63, no. 25 (May 21, 2015): 5851–57. http://dx.doi.org/10.1021/acs.jafc.5b02127.

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17

Gambuti, Angelita, Luigi Picariello, Alessandra Rinaldi, Maurizio Ugliano, and Luigi Moio. "Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines." OENO One 54, no. 3 (September 28, 2020): 623–36. http://dx.doi.org/10.20870/oeno-one.2020.54.3.3527.

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Aim: This study aims at understanding the impact of the initial phenolic composition on the evolution of red wines after long bottle aging.Materials and results: three different red wines rich in tannins, Aglianico, Casavecchia and Pallagrello, bottled with the same amount of total sulfur dioxide and different amounts of free sulfur dioxide, were analysed after 5 years of bottle aging under controlled exposure to oxygen passing through the closure. Acetaldehyde and monomeric anthocyanins were determined by HPLC, the chromatic characteristics and the main phenolic classes by spectrophotometry, the saliva precipitation index (SPI) by CHIP electrophoresis, and the astringency subqualities by sensory analysis. The results confirmed that during aging there is an increase in polymerisation reactions. A higher amount of acetaldehyde was detected in wines which were bottled with a lower content of free SO2 and were less rich in anthocyanins and tannins; a significant closure effect was observed for these wines. Regarding the influence of closure on tannins, significant slight differences in vanilline reactive flavans and SPI content were observed for Pallagrello wines only, which were characterised by higher values for tannins at bottling. Astringency subqualities differed with closures for each wine.Conclusion: this study indicates that the amount of initial free and combined sulfur dioxide, as well as that of anthocyanins and tannins, are key factors in driving polymerisation reactions and the aging of red wines. After five years of bottle aging the influence of closure could still be observed.Significance of the study: this study provides new insights into the parameters that need to be evaluated before bottling in order to avoid the wrong evolution of red wines after long bottle aging.

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18

Sokolov, Denis, and Alexander Agunov. "THE ANALYSIS OF POWER LOSS IN THE CATENARY SYSTEM UNDER SHUNT CAPACITIVE COMPENSATION." Bulletin of scientific research results, no. 4 (December 17, 2017): 199–207. http://dx.doi.org/10.20295/2223-9987-2017-4-199-207.

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Objective: To analyze the loss of power in cable wires of the railroad alternate current catenary system both in the presence and in the absence of equalizing gear in the middle of inter-substation zone, taking into account train traffic. Methods: Passing of one train and two others following each other along the inter substation zone was considered. The comparison of power losses in cable wires of the catenary system was conducted both in the presence and in the absence of equalizing gear. The difference of losses was determined. The simulation of one train passing along the inter-substation zone was fulfilled in the environment of MATLAB-Simulink. Results: It was shown, that the average values of power losses in cable wires of the catenary system were equal with one train passing along the inter substation zone both in the presence and in the absence of equalizing gear. In case of two trains passing along the inter substation zone, following each other with equalizing gear capacity, selected by the average idle current of one train, the losses of power in cable wires of the catenary system decreased with equalizing gear installation, however, in that case, reactive power was partially compensated. The simulation of one train passing along the inter-substation zone in the environment of MATLAB-Simulink, taking into account power losses in the catenary system and railroad substations resistance, substantiates the assumptions taken in the analytical estimation. Practical importance: Despite the fact, that active development of filter compensating devices is conducted in the sphere of reactive power compensation on the railroad transport, capacitor banks are still used on alternate current railroads. The given study is aimed at the improvement of the current procedure of selecting optimum power of equalizing gears.

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De Filippis, Francesca, Maria Aponte, Paola Piombino, Maria Tiziana Lisanti, Luigi Moio, Danilo Ercolini, and Giuseppe Blaiotta. "Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines." Food Research International 120 (June 2019): 740–47. http://dx.doi.org/10.1016/j.foodres.2018.11.033.

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20

Santos, Renata Torres dos Santos e., Luis Henrique Pereira Sá Torres, Aline Camarão Telles Biasoto, Sérgio Tonetto de Freitas, Natoniel Franklin de Melo, and Flávio Luiz Honorato da Silva. "Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach." Research, Society and Development 11, no. 5 (March 31, 2022): e14511528088. http://dx.doi.org/10.33448/rsd-v11i5.28088.

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The Passiflora cincinnata Mast. has high flavor and potential for wine and other alcoholic beverages production. However, for wine production, the presence of pectin becomes undesirable, as it influences the efficiency of the fermentation process and the clarity of the final product. The objective of this study was to optimize the pectin hydrolysis process in Caatinga passion fruit must for wine production with pectinolytic enzymes, using a Central Composite Rotatable Design (CCRD). The 2³ factorial CCRD, E01 to E17 assays, was applied with six axial tests and three replications in the central point. Caatinga passion fruit must was obtained with pulp and distilled water (40:60 proporcion). Commercial enzyme with high concentration of pectinase was tested. Concentration of enzyme (0.014-0.056 g L-1), working temperature (43-57°C) and reaction time (12-139min) were the independent variables in the optimization process; and the soluble pectin content (mg 100g-1) corresponded to a process-dependent variable. Prior to the beginning of the assays, in order to provide the optimum working pH range for the pectinase, correction of the must pH to 3.9. The initial Caatinga passion fruit wine must had 24.06 mg 100g-1 of soluble pectin in its composition. After the optimization using CCRD, the treatments presented pectin contents ranging from 6.81 (E16: 0.014g L-1/50°C/75min) to 0.00 mg 100 g-1 (E05: 0.05 g L-1/45°C/ 30min and E06: 0.05 g L-1/45°C/120min). According to the results, to a satisfactory process of pectin hydrolysis in Caatinga passion fruit wine must be added 0.05 g L-1 of pectinase at 45°C for 30min.

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Hwang, Kun, and Hong Sik Lee. "Technique of Making Holes and Passing Wires in Subcondylar Fractures." Journal of Craniofacial Surgery 23, no. 4 (July 2012): 1115–16. http://dx.doi.org/10.1097/scs.0b013e31824e7128.

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22

Rodrigues, JN, and T. Halsey. "Ergonomic handling of electric pen drill for passing K-wires." Annals of The Royal College of Surgeons of England 101, no. 8 (November 2019): 617–18. http://dx.doi.org/10.1308/rcsann.2019.0093.

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Masuda, S., K. Komatsu, Y. Takemura, T. Yamada, and K. Kakuno. "Magnetoelastic Waves and Magnetization Processes in Amorphous FeSiB Wires Magnetized by Current Passing through the Wires." Journal of the Magnetics Society of Japan 20, no. 2 (1996): 549–52. http://dx.doi.org/10.3379/jmsjmag.20.549.

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Nzabuheraheza, FD, and AN Nyiramugwera. "Golden wine produced from mixed juices of passion fruit (Passiflora edulis), mango (Mangifera indica) and pineapple (Ananas comosus)." African Journal of Food, Agriculture, Nutrition and Development 14, no. 64 (July 7, 2014): 9104–16. http://dx.doi.org/10.18697/ajfand.64.13450.

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An attempt to produce yellow/golden wine was done in the laboratory using a mixture of fruits (3 3.3% each) as golden must extracted from Passiflora edulis (passion fruit ), Mangifera indica (mango) and Ananas comosus (pineapple ). After extraction of three juices, physic al and chemical parameters were determined before and during fermentation of the must. These parameters were: wild yeast colony forming units per milliliter (CFU/ml) of fermenting must, total soluble solids (degrees Brix) , pH, alcohol content, titratable acidity in percent , fermentation temperature, sugar content (g/l) , and specific gravity. The fermentation of a mixture of juices was done at room temperature, i.e., at 22 o C, and the wild yeast used was Saccharomyces cerevisiae , a strain called “musanzeensis” isolated from local traditional banana wine. During substantial must fermentation, the pH decreased from 5.5 for fresh juice to 3.2 for wine, total soluble solids from 20 o Brix to 2 o Brix, titratable acidity increased from 0.68% to 1.4%, sugar content decreased from 85 g/l to 32 g/l, specific gravity decreased from 1.040 to 1.002, yeast growth increased from 3 to 18 log CFU/ml, and alcohol content increased from 0.0 to 12% alcohol by volume. After twelve days of fermentation, the color of wine remained yellow, the flavor was enhanced, sweetness diminished and the acidity (sourness) increased slightly. These chemical changes could be due to the Saccharomyces cerevisiae activity , which was characterized by a remarkable foam and intensive production of carbon dioxide in the fermenting wine . The mixture of the three juices from Passiflora edulis, Mangifera indica and Ananas comosus produced an alcoholic beverage with a wonderful flavor that was generally delicious and acceptable to 40 trained and blind panelists during sensory evaluation using as 9 –point Hedonic scale. Each panelist sipped once 100ml of sample taken from wine. Thus, the obtained yellow wine should be promoted for adding value to local fruits, imported wine reduction, job creation, income generation and rural development.

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Cwikla, Malgorzata, and Beata Jalocha. "Unspread wings." International Journal of Managing Projects in Business 8, no. 4 (September 7, 2015): 626–48. http://dx.doi.org/10.1108/ijmpb-11-2014-0078.

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Purpose – The purpose of this paper is to show the potential of cultural projects which could become a source of inspiration in terms of refreshing and adjusting traditional project management to modern times and making it more flexible. However, as research indicates, this potential is limited by cultural policies forcing artists and cultural managers to implement project-related techniques which have been already identified as inefficient and faulty in the progressive discourses on project management, mainly in the for-profit area. Design/methodology/approach – The analysis is based on three case studies of Polish and Polish-German theatrical co-productions. The research was conducted in Poland and Germany in 2012-2014. It involved 21 individual in-depth interviews with artists, managers and administrative staff working on projects as well as an analysis of project documentation. Findings – It has been found that project management could draw a lot of inspiration from cultural projects in terms of, e.g. the processual nature of activities, motivating project teams and inclusive leadership. Based on the research, the authors also argue that it is worth considering spectators/other stakeholders as part of project teams, which will help build a non-oppressive social mechanism of control. Originality/value – Advantages of replacing the just-in-time approach to project management with the work-in-progress approach; increased motivation and commitment of project teams to their work; building a unique team spirit; inclusive leadership based on passion.

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Littlefield-Chabaud, Martha A. "On Angel's Wings: Personal Stories About the Passing Away of Beloved Animal Companions:On Angel's Wings: Personal Stories About the Passing Away of Beloved Animal Companions." Journal of the American Veterinary Medical Association 224, no. 12 (June 2004): 1927–28. http://dx.doi.org/10.2460/javma.2004.224.1927.

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Torelli, Emanuela, Giuseppe Firrao, Romano Locci, and Emanuela Gobbi. "Ochratoxin A-producing strains of Penicillium spp. isolated from grapes used for the production of “passito” wines." International Journal of Food Microbiology 106, no. 3 (February 2006): 307–12. http://dx.doi.org/10.1016/j.ijfoodmicro.2005.09.006.

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Huang, Ningli, Zheqing Fang, and Fei Liu. "Application of Buoy Observations in Determining Characteristics of Several Typhoons Passing the East China Sea in August 2012." Advances in Meteorology 2013 (2013): 1–6. http://dx.doi.org/10.1155/2013/357497.

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The buoy observation network in the East China Sea is used to assist the determination of the characteristics of tropical cyclone structure in August 2012. When super typhoon “Haikui” made landfall in northern Zhejiang province, it passed over three buoys, the East China Sea Buoy, the Sea Reef Buoy, and the Channel Buoy, which were located within the radii of the 13.9 m/s winds, 24.5 m/s winds, and 24.5 m/s winds, respectively. These buoy observations verified the accuracy of typhoon intensity determined by China Meteorological Administration (CMA). The East China Sea Buoy had closely observed typhoons “Bolaven” and “Tembin,” which provided real-time guidance for forecasters to better understand the typhoon structure and were also used to quantify the air-sea interface heat exchange during the passage of the storm. The buoy-measured wind and pressure time series were also used to correct the intensity of “Damrey” initially determined by CMA.

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Fritzsche, Peter, and Robert Wohl. "A Passion for Wings: Aviation and the Western Imagination 1908-1918." American Historical Review 101, no. 2 (April 1996): 457. http://dx.doi.org/10.2307/2170411.

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Jakab, Peter L., and Robert Wohl. "A Passion for Wings: Aviation and the Western Imagination, 1908-1918." Journal of Military History 60, no. 4 (October 1996): 779. http://dx.doi.org/10.2307/2944675.

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31

Pisano, Dominick A., and Robert Wohl. "A Passion for Wings: Aviation and the Western Imagination, 1908-1918." Technology and Culture 37, no. 1 (January 1996): 194. http://dx.doi.org/10.2307/3107223.

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32

Kenner, Hugh. "A Passion For Wings: Aviation and the Western Imagination, 1908-1918." Modernism/modernity 2, no. 1 (1995): 190–92. http://dx.doi.org/10.1353/mod.1995.0003.

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33

Masuda, Sumio, Toshinobu Kashiwabara, and Toshio Fujisawa. "On single layer routing with no wires passing between adjacent pins." Electronics and Communications in Japan (Part I: Communications) 68, no. 7 (1985): 8–16. http://dx.doi.org/10.1002/ecja.4410680702.

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34

Ashley, Walker S., and Alan W. Black. "Fatalities Associated with Nonconvective High-Wind Events in the United States." Journal of Applied Meteorology and Climatology 47, no. 2 (February 1, 2008): 717–25. http://dx.doi.org/10.1175/2007jamc1689.1.

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Abstract A database was compiled for the period 1980–2005 to assess the threat to life in the conterminous United States from nonconvective high-wind events. This study reveals the number of fatalities from these wind storms, their cause, and their unique spatial distributions. While tornadoes continue to cause the most wind-related fatalities per year, nonconvective high winds (defined as phenomena such as downslope and gap winds, gradient winds, dust storms, and winds associated with midlatitude cyclones) have the potential to fatally injure more people than thunderstorm or hurricane winds. Nonconvective wind fatalities occur more frequently in vehicles or while boating. Fatalities are most common along the West Coast and Northeast in association with passing extratropical cyclones, with fewer fatalities observed in the central United States despite this region’s susceptibility for high-wind gusts. A combination of physical and social vulnerabilities is suggested as the cause for the unique fatality distribution found. More than 83% of all nonconvective wind fatalities are associated with the passage of extratropical cyclones.

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35

Santos, Bielinski M., and James P. Gilreath. "Influence of Nitrogen Fertilization and Support Systems on Passion Fruit Yield and Economic Feasibility." HortTechnology 16, no. 1 (January 2006): 43–45. http://dx.doi.org/10.21273/horttech.16.1.0043.

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A 2-year field study was conducted in two locations in the Dominican Republic to determine the influence of various support systems and nitrogen fertilization programs on passion fruit (Passiflora edulis var. flavicarpa) yield and economic returns. Three trellis systems were used: 1) single line, where a single wire was placed along the planting rows at 2 m high; 2) double lines, where two wires were established along the planting rows at 2 and 1 m high, respectively; and 3) crossed lines, with wires at 2 m high, allowing the vines to grow both along and across the planting rows. Nitrogen (N) fertilization rates were 13, 26, and 52 g/plant of N every 20 days. Plants trained with the single- and double-line support systems combined with 52 g/plant of N had higher marketable yield and had the lowest proportion of non-marketable fruit/plant per year. Partial budget analysis indicated that the single-line support system had a marginal return rate of 36% compared to the double-line support system.

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36

Paranin, Alexander Viktorovich, Andrey Borisovich Batrashov, and Konstantin Gennadyevich Shumakov. "Assessment of possibility to use KS-400 high-speed catenary suspension for direct current traction systems with increased voltage." Transport of the Urals, no. 3 (2020): 76–81. http://dx.doi.org/10.20291/1815-9400-2020-3-76-81.

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The paper considers the possibility to use KS-400 high-speed catenary suspension for direct current traction systems with increased voltage of 12, 18 and 24 kV. It also presents the temperature of catenary wires at tractive rolling stock passing with maximum possible current. It is established that the passage of a current collector under the worst conditions of heat release is insignificant for catenary wires even at a voltage of 12 kV. According to the results of calculations at voltage of 12 kV and 18 kV, the current collector is the limiting element in the standby and traction modes with maximum current.

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37

Naresh, Suman. "Passing-Off, Goodwill and False Advertising: New Wine in Old Bottles." Cambridge Law Journal 45, no. 1 (March 1986): 97–125. http://dx.doi.org/10.1017/s0008197300115788.

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Commentators upon the English common law relating to the protection of trade symbols have frequently remarked the uncertainty concerning the true scope of the action for passing-off: its place in the scheme of English tort law has been said not to have been finally determined, and its capacity for growth not to have been exhausted. It is true that this uncertainty has not prevented greatly increased use of the action in recent years; but this is no reason to be complacent, for the judicial extensions of liability under this head owe more to the manipulation of verbal formulae than to a clarification of its foundations. Inconsequence, as passing-off has come to be employed as the vehicle for novel assertions of right-such as those of groups to a shared symbol, of foreign traders to international reputations that have preceded them to these shores, or of pop stars and other ephemera of our culture to the value of their names and likenxsesses in the marketplace—the risk of important interests being ignored, simply through failing to be recognised, has increased rather than decreased.

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Bellincontro, A., D. Cozzolino, and F. Mencarelli. "Application of NIR-AOTF Spectroscopy to Monitor Aleatico Grape Dehydration for Passito Wine Production." American Journal of Enology and Viticulture 62, no. 2 (February 23, 2011): 256–60. http://dx.doi.org/10.5344/ajev.2010.10041.

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39

Torriani, Sandra, Marilinda Lorenzini, Elisa Salvetti, and Giovanna E. Felis. "Zygosaccharomyces gambellarensis sp. nov., an ascosporogenous yeast isolated from an Italian ‘passito’ style wine." International Journal of Systematic and Evolutionary Microbiology 61, no. 12 (December 1, 2011): 3084–88. http://dx.doi.org/10.1099/ijs.0.031146-0.

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Yeast strains were isolated from Vin Santo of Gambellara, a sweet white wine with the specificity of Controlled Designation of Origin produced from off-vine overripened grapes in the Veneto region (Italy). Comparative sequence analysis of the 26S rRNA gene revealed that three representative strains (ZO03-5T, CA06-8 and ME06-9) constitute a taxon related to, but distinct from, Zygosaccharomyces machadoi. Similarity between the 26S rRNA gene domain D1/D2 sequence of the three isolates and Z. machadoi was 97.9 %; moreover, the morphological characteristics and the physiological behaviour also supported recognition of a novel taxon of osmophilic non-psychrophilic yeast showing a flower-like arrangement of budding cells that remain attached to each other. The name Zygosaccharomyces gambellarensis is proposed for the novel species, with ZO03-5T ( = CBS 12191T = MUCL 53393T) as the type strain.

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Loizzo, Monica R., Marco Bonesi, Giuseppe Di Lecce, Emanuele Boselli, Rosa Tundis, Alessandro Pugliese, Francesco Menichini, and Natale Giuseppe Frega. "Phenolics, Aroma Profile, andIn VitroAntioxidant Activity of Italian Dessert Passito Wine from Saracena (Italy)." Journal of Food Science 78, no. 5 (April 10, 2013): C703—C708. http://dx.doi.org/10.1111/1750-3841.12110.

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41

Dong, Xiu Ping, Ya Ting Huang, and Ming Ji Huang. "Mechanism Analysis and Dairy Filtration Experimental Research on Porous 1Cr18Ni9 Stainless Steel Components." Advanced Materials Research 668 (March 2013): 902–6. http://dx.doi.org/10.4028/www.scientific.net/amr.668.902.

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Cool-drawn 1Cr18Ni9 stainless steel wires of 0.1~0.5 mm can be woven and punched to prepare porous metal filters. There is certain amount of connected micron pores in the transformable components. Filtration mechanism of this porous material is investigated and three series of samples with different diameter of wires, porosities and filtrating ranges are prepared. Filtration performances compares experiments are carried out on a kind of chocolate milk with the brand of Sanyuan. Three-dimensional microscopy, KEYENCE VHX-600, is applied to investigate the diaphragms before and after filtrating. Portable contamination analysis kit, HPCA-2, is chosen to identify the degree of contaminating. Results indicate that these kind of porous metal filters have valid solid/fluid separating effects. Wires diameters and other preparation parameters will identify the porosity. Thinner wires contribute to more and tinier porous and will block particles effectively. Thickness of filters plays the similar role of filtration layer. Higher porosity will increase the cleanliness of the passing fluid and decrease the filtering efficiency. The data in this paper provide technical support to the application in dairy filtration industry.

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42

Prichard, I. T., L. Thomas, and R. M. Worthington. "The characteristics of mountain waves observed by radar near the west coast of Wales." Annales Geophysicae 13, no. 7 (July 31, 1995): 757–67. http://dx.doi.org/10.1007/s00585-995-0757-9.

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Abstract. Radar observations at 46.5 MHz of vertical-velocity perturbations at Aberystwyth (52.4°N, 4.1°W) have been used to examine the incidence of mountain waves and their dependence on local topography and the wind vector at low heights. A contrast is drawn between the effects of easterly winds passing over major topographical features to the east of the radar site and those of westerly winds crossing low coastal topographical features to the west. Estimates are made of the vertical flux of horizontal momentum associated with mountain waves, and the general influence of mountain-wave activity on vertical-velocity measurements at the site is assessed.

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43

Shimada, Teruhisa, Masahiro Sawada, Weiming Sha, and Hiroshi Kawamura. "Low-Level Easterly Winds Blowing through the Tsugaru Strait, Japan. Part I: Case Study and Statistical Characteristics Based on Observations." Monthly Weather Review 138, no. 10 (October 1, 2010): 3806–21. http://dx.doi.org/10.1175/2010mwr3354.1.

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Abstract This study has investigated structures and diurnal variations of the easterly surface winds blowing throughout the east–west passage comprising the Tsugaru Strait, Mutsu Bay, and circumjacent terrestrial gaps in northern Japan during the summer months. Based on observational and reanalysis data, a representative case study in June 2003 and supplemental statistical analyses are presented. The cool easterly winds accompanied by clouds and fog are blocked by the central mountain range. This condition increases an along-strait sea level pressure (SLP) gradient, which induces strong winds in the west of the strait. The along-strait SLP gradient is enhanced by the developed Okhotsk high and by low pressure systems passing along the southern coast of Japan or over the Japan Sea. Stronger (weaker) and easterly (east-northeasterly) winds are observed during the nighttime (daytime), corresponding to the cool air intrusion from the east (retreat from west). Differences in SLP observed at meteorological observation stations on the east and west can be a good indicator of wind speed in the west of the strait. Meanwhile, the winds over the land also show diurnal variations specific to the times of the prevailing cool easterly winds. The easterly winds over the land are stronger and more divergent across the strait during the daytime than nighttime. This indicates the possibility that the diurnal wind variations are thermally induced. Reduction of diurnal air temperature changes in the east increases east–west thermal contrast. Additionally, the cool air over the strait and the bay can enhance land–sea thermal contrast across the coast.

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44

Jewell, Paul W. "Morphology and paleoclimatic significance of Pleistocene Lake Bonneville spits." Quaternary Research 68, no. 3 (November 2007): 421–30. http://dx.doi.org/10.1016/j.yqres.2007.07.004.

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AbstractPleistocene Lake Bonneville of western Utah contains a variety of spits associated with shorelines and other features that formed between 21,000 and 12,000 14C yr BP. Field studies in the low-lying mountain ranges of the central portion of Lake Bonneville identified 17 spits of various types. The spits are connected to small mountain ranges and islands, vary in size from 0.02 to 0.5 km2, and are composed of coarse-grained, well-rounded, poorly-sorted sedimentary material. Sixteen of the 17 spits have a northeasterly to southwesterly orientation implying that winds were from the northwest to northeast, approximately 180° out of phase with modern winds in the eastern Great Basin. Lake Bonneville spit orientation is best explained as the result of persistent northerly winds caused by the high atmospheric pressure cell of the continental ice sheet and passage of low pressure extratropical storms south of the lake. Similar, strong persistent winds are a common feature of modern continental ice sheets and passing low pressure systems. If so, the North American jet stream tracked south of Lake Bonneville as recently as 12,000 14C yr BP, well past the height of the last glacial maximum.

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45

Godin, Emmanuel. "Wine Drinking Culture in France: A National Myth or a Modern Passion?" Modern & Contemporary France 19, no. 4 (November 2011): 523–24. http://dx.doi.org/10.1080/09639489.2011.622535.

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46

Swinburn, Robert. "Wine Drinking Culture in France: A National Myth or a Modern Passion." Australian Journal of Anthropology 22, no. 3 (December 2011): 427–29. http://dx.doi.org/10.1111/j.1757-6547.2011.00159.x.

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47

Summerfield, Michael. "Wine drinking culture in France: a national myth or a modern passion?" Journal of Wine Research 24, no. 1 (March 2013): 81–82. http://dx.doi.org/10.1080/09571264.2013.764665.

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48

Shoseyov, Oded, Ben Ami Bravdo, Dan Siegel, Alexander Goldman, Shlomo Cohen, Lisa Shoseyov, and Raphael Ikan. "Immobilized endo-.beta.-glucosidase enriches flavor of wine and passion fruit juice." Journal of Agricultural and Food Chemistry 38, no. 6 (June 1990): 1387–90. http://dx.doi.org/10.1021/jf00096a019.

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Kaufmann, Anton. "Fully Automated Determination of Pesticides in Wine." Journal of AOAC INTERNATIONAL 80, no. 6 (November 1, 1997): 1302–7. http://dx.doi.org/10.1093/jaoac/80.6.1302.

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Abstract A fully automated solid-phase extraction gas chromatographic/mass spectrometric (SPE/GC/MS) method was developed for determination of pesticides in wine. All steps from aspiration of infiltrated wine to printout of the integrated chromatogram were performed without human interaction. A dedicated robot performed addition of internal standard, application of wine onto the SPE cartridge, elution of analytes, drying and concentrating of eiuate, and passing of concentrate to the GC sampler. All steps were performed in standard liquid chromatography/GC vials, using a minimum of organic solvent. The method permits determination of 21 different pesticides. Individual detection limits were 0.005–0.01 mg/L. The regression coefficients relating to linearity were > 0.99; only 4,4-dichloro-benzphenone and dicofol showed lower coefficients. The recoveries for 17 pesticides ranged from 80 to 115%.

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Torriani, Sandra, Marilinda Lorenzini, Elisa Salvetti, and Giovanna E. Felis. "Corrigendum: Zygosaccharomyces gambellarensis sp. nov., an ascosporogenous yeast isolated from an Italian ‘passito’ style wine." International Journal of Systematic and Evolutionary Microbiology 70, no. 12 (December 1, 2020): 6540. http://dx.doi.org/10.1099/ijsem.0.004571.

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