Relevant bibliographies by topics / Wine extracts

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Wine extracts'

Author: Grafiati
Published: 8 September 2021
Last updated: 12 February 2022

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Journal articles on the topic "Wine extracts"

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Fia, Giovanna, Ginevra Bucalossi, and Bruno Zanoni. "Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products." Foods 10, no. 7 (June 28, 2021): 1499. http://dx.doi.org/10.3390/foods10071499.

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Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.
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Fragopoulou, Elizabeth, Filio Petsini, Maria Choleva, Maria Detopoulou, Olga S. Arvaniti, Eftyhia Kallinikou, Eleni Sakantani, Ageliki Tsolou, Tzortzis Nomikos, and Yiannis Samaras. "Evaluation of Anti-Inflammatory, Anti-Platelet and Anti-Oxidant Activity of Wine Extracts Prepared from Ten Different Grape Varieties." Molecules 25, no. 21 (October 30, 2020): 5054. http://dx.doi.org/10.3390/molecules25215054.

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Inflammation, thrombosis and oxidative stress are rarely studied together when wine’s biological activity is concerned; hence the existing literature lacks a holistic point of view in the biological outcome. The scope of the present study is to parallel evaluate the effect of wine extracts on those mechanisms. Ten wine varieties and two different extraction methods were used leading to five extracts for each wine: total lipids (TL) and fractions with different phenolic compound classes (FI, FII, FIII and FIV). Their effect on oxidative stress, platelet aggregation and the secretion of cytokines from mononuclear cells was measured and a biological score was calculated. FII of white wines is the most potent extract and the extracts FIII and TL are following. Specifically, FII had higher anti-oxidant and anti-inflammatory score while all three fractions had a similar anti-platelet score. Furthermore, FII and FIII extracts were the most potent red wine extracts and revealed the highest anti-oxidant and anti-inflammatory scores. White wine FII extracts were more potent than the red wine ones while FI and FIV extracts of red wine were more potent than the white wine ones. In conclusion, the protective effect of a wine is independent of its color but is strongly associated with its microconstituents profile. FII extract revealed the highest biological score and further examination is needed in order to identify the compounds that are responsible for the aforementioned actions.
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Darıcı, B., and H. K. Yıldırım. "Chemometric properties of wines treated with natural extracts as an alternative of sulphur dioxide." BIO Web of Conferences 15 (2019): 04008. http://dx.doi.org/10.1051/bioconf/20191504008.

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Sulphur dioxide (SO2) is commonly used as an antioxidant and antimicrobial compound during wine production. Phenols naturally existence in plant extracts have been reported to possess antioxidative, antimicrobial activities, and as anti-inflammatory activities. Since few consumers preferred foods treated with natural preservatives, the aim of this study was to determine the effects of different natural plant extracts as an alternative of sulphur dioxide used in wines. Wine production was done according to the accepted conventional method for red wines (Cabernet sauvignon). The experimental design was achieved by using different plant extracts (grape pomace, rosemary, black blueberry) at different concentrations. As controls were used wine samples produced without natural extracts and second group samples produced without addition of sulphur dioxide (SO2). At the end of production basic analyzes (total acidity, volatile acidity, pH, dry matter, ash, free and total SO2), and colorimetric wine analyses (TWP, WC, CD, CI, %R, %Y, %B, Abs280, Abs420, Abs520, Abs620, %dA and tint values) were performed. Analyses on n-dimensional scale demonstrated that each used plant exact have different effects on required SO2 and wine quality parameters. The lowest concentrations of grape pomace extract caused reduction of SO2 and maintaining the required wine properties. The highest value of the end of first month of storage for TWP, WC, Abs280, Abs520, %R values were determined for grape pomace treatment wines. The highest value of the TPW were determined for samples treated with grape pomace (1 ml/L extract), rosemary (1 ml/L extract), and blue berry (1 ml/L extract with 25 mg/L SO2) 2.710, 2.550 and 2.520 respectively. Results emphasized the importance of used plant extracts and their concentrations. The study demonstrated the possibilities of SO2 optimization on the base of used natural plant extracts.
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Casquete, Rocío, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín, and María de Guía Córdoba. "Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality." International Journal of Environmental Research and Public Health 18, no. 5 (March 9, 2021): 2783. http://dx.doi.org/10.3390/ijerph18052783.

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This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO2 in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry.
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Josef, Balík, Híc Pavel, Kulichová Jana, Novotná Pavla, Tříska Jan, Vrchotová Naděžda, Strohalm Jan, and Houška Milan. "Wines with Increased Lignan Content by the Addition of Lignan Extracts." Czech Journal of Food Sciences 34, No. 5 (November 1, 2016): 439–44. http://dx.doi.org/10.17221/575/2015-cjfs.

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Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.
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Esparza, Irene, Blanca Martínez-Inda, María José Cimminelli, Maria Carmen Jimeno-Mendoza, José Antonio Moler, Nerea Jiménez-Moreno, and Carmen Ancín-Azpilicueta. "Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants." Biomolecules 10, no. 10 (September 25, 2020): 1369. http://dx.doi.org/10.3390/biom10101369.

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SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.
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Roussis, Ioannis G., Ioannis Lambropoulos, Panagiotis Tzimas, Anna Gkoulioti, Vasilios Marinos, Dimitrios Tsoupeis, and Ioannis Boutaris. "Antioxidant activities of some Greek wines and wine phenolic extracts." Journal of Food Composition and Analysis 21, no. 8 (December 2008): 614–21. http://dx.doi.org/10.1016/j.jfca.2008.02.011.

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Rodríguez-Bencomo, Juan J., Almudena García-Ruiz, Pedro J. Martín-Álvarez, M. Victoria Moreno-Arribas, and Begoña Bartolomé. "Volatile and Phenolic Composition of A Chardonnay Wine Treated with Antimicrobial Plant Extracts before Malolactic Fermentation." Journal of Agricultural Studies 2, no. 2 (July 16, 2014): 62. http://dx.doi.org/10.5296/jas.v2i2.5980.

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Previous studies have proven the potential of antimicrobial plant extracts to delay malolactic fermentation (MLF) in red wines. With the final end of extending their applicability in oenology, the aim of this study was to investigate whether the addition of antimicrobial extracts (from eucalyptus leaves and almond skins) to white wines (i.e., Chardonnay wine), as a way to control MLF, would affect wine organoleptic properties, in particular those related to their volatile and phenolic composition. Although addition of both extracts led to statistically significant changes (p<0.05) in the concentration of several volatile and phenolic compounds, only few of them showed contents higher than their sensory thresholds, meaning that the changes observed in their concentration could slightly affect the final wine aroma and astringency. However, use of the extracts in the elaboration of white wines needs to be assessed in future experiments at winery scale, including wine sensorial analysis.
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Carullo, Gabriele, Amer Ahmed, Fabio Fusi, Fabio Sciubba, Maria Enrica Di Cocco, Donatella Restuccia, Umile Gianfranco Spizzirri, Simona Saponara, and Francesca Aiello. "Vasorelaxant Effects Induced by Red Wine and Pomace Extracts of Magliocco Dolce cv." Pharmaceuticals 13, no. 5 (May 3, 2020): 87. http://dx.doi.org/10.3390/ph13050087.

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Several epidemiological studies demonstrate that moderate (red) wine consumption may afford protection against cardiovascular diseases. Protection is ascribed to the biological activity of wine components, many of which, however, are discarded during winemaking. In vitro rat thoracic aorta rings contracted with phenylephrine or KCl were used to assess the vasorelaxant activity of extracts from wine pomaces (seeds and skins) of the Calabrian autochthonous grape variety Magliocco dolce (Arvino). NMR spectroscopy was used to ascertain their chemical composition. Data demonstrate that seed and skin, but not must, extracts are capable of relaxing vascular preparations in an endothelium-dependent manner, similarly to the red wine extract, due to the presence of comparable amounts of bioactive constituents. In rings pre-contracted with 20–30 mM KCl, only seed extracts showed a moderate relaxation. The most efficacious vasodilating extract (wine) showed a good antioxidant profile in both [(2,2-diphenyl-1-picrylhydrazyl)acid] radical (DPPH) and [2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)] radical (ABTS) assays. In conclusion, winemaking from Magliocco dolce grape can provide potentially health-promoting by-products useful in cardiovascular disease management.
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DEL PRETE, VINCENZO, HECTOR RODRIGUEZ, ALFONSO V. CARRASCOSA, BLANCA de las RIVAS, EMILIA GARCIA-MORUNO, and ROSARIO MUÑOZ. "In Vitro Removal of Ochratoxin A by Wine Lactic Acid Bacteria." Journal of Food Protection 70, no. 9 (September 1, 2007): 2155–60. http://dx.doi.org/10.4315/0362-028x-70.9.2155.

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A study was carried out to determine the in vitro interaction between ochratoxin A (OTA) and wine lactic acid bacteria (LAB). Fifteen strains belonging to five relevant oenological LAB species were grown in liquid synthetic culture medium containing OTA. The portion of OTA removed during the bacterial growth was 8 to 28%. The OTA removed from the supernatants was partially recovered (31 to 57%) from the bacterial pellet. Cell-free extracts of three representative strains were produced by disrupting cells in a French pressure cell. The ability of crude cell-free extracts to degrade OTA was studied. OTA was not degraded by cell-free extracts of wine LAB strains, and no degradation products of OTA were detected in the high-performance liquid chromatograms of the methanol extract of the bacterial pellet. On the basis of these results, we conclude that OTA removal by wine LAB is a cell-binding phenomenon. The chemistry and the molecular basis of OTA binding to wine LAB remains unknown.
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Dissertations / Theses on the topic "Wine extracts"

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Suvac, Serghei. "Ensaios com alternativos de madeira e taninos enológicos em vinho tinto. Efeitos na composição química e análise sensorial." Master's thesis, ISA, 2013. http://hdl.handle.net/10400.5/6493.

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Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências e Tecnologia. Universidade do Porto
The aim of this study is to evaluate the effects of oak alternatives in red wine. The alternatives have been used: tannins of control enological tannin, tannin and extract of oak wood "Dialog", used doses were minimum, average and maximum. After one month aging in 10L bottles chemical composition and sensory analysis were evaluated. At the beginning of evaluation general analysis of wine were determined (% vol, pH, SO2, sugar, etc.) and analyzes which linked to phenolic compounds, (intensity and color tone, total anthocyanins, coloured anthocyanins, ionization index, polymeric pigments, total pigments, polymerization index, index of total polyphenols, total phenols, and CIELab analyze of color. Analyses showed that there are no major differences between samples, only the wine with concentration of oak extract 0.225 g/l have slightly higher values of total phenols, total polyphenols index and total anthocyanins. In terms of sensory analysis, in the tasting panel found no major differences in the overall assessment parameter, aroma and taste balance, some differences were found in wine with oak extract dose 0.225 g/l.
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Pereira, Ana Filipa Campos. "Potenciais alimentos funcionais com base em extratos de vinho de uva ou de videira." Master's thesis, [s.n.], 2014. http://hdl.handle.net/10284/4509.

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Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas
A mudança de hábitos e costumes da sociedade que tem vindo a acontecer, principalmente nos últimos anos, conduziu a uma alteração dos padrões de alimentação e a um maior sedentarismo, o que resultou numa preocupação generalizada, por parte dos cidadãos, em tentar minorar problemas de saúde decorrentes deste estilo de vida. Como resposta a esta situação, a indústria alimentar reforçou a sua política de investigação, surgindo um novo tipo de alimentos, denominados alimentos funcionais. O interesse por parte dos consumidores por estes alimentos tem vindo a crescer, pois para além da função nutricional básica que possuem, apresentam benefícios para a saúde humana, tornando-se portanto um mercado bastante promissor. No nosso país existe já uma variedade de alimentos funcionais, como ovos enriquecidos com ácidos gordos ómega-3, tomate rico em licopeno, leite ou iogurtes com cálcio adicionado, entre outros. Portugal é um importante produtor de vinho, com as exportações a aumentar, o que demonstra o dinamismo do setor. O vinho e a vinha têm, na sua constituição, compostos fortemente antioxidantes e com um amplo espetro de propriedades biológicas passíveis de serem extraídas. Os componentes fenólicos são um exemplo de compostos bioativos de grande relevância, apresentando uma variedade de propriedades fisiológicas, tais como antioxidante, cardioprotetora, anticarcinogénica, antiinflamatória, antienvelhecimento, antimicrobiana. Por conseguinte, o interesse por parte da indústria alimentar por estas propriedades tem vindo a aumentar, assim como o dos consumidores, que cada vez são mais exigentes. Desta forma, pretende-se, para além de realizar uma revisão bibliográfica sobre alimentos funcionais no geral, conhecer a composição dos constituintes extraídos do vinho de uva ou da videira, que possam ser incorporados em alimentos já existentes, de forma a trazer benefícios para a saúde e bem-estar do individuo. De acordo com isto e com o desafio final deste trabalho, propôs-se um alimento funcional, mais concretamente, uma massa enriquecida com antioxidantes extraídos do vinho de uva ou da videira, assim como toda a conjuntura associada à extração e à quantificação dos compostos fenólicos dos extratos, o processo de desenvolvimento da massa e a avaliação da sua composição. The changing habits and mores of society that has been happening, especially in recent years led to a change in the eating patterns and to a more sedentary way of life, which resulted in a widespread concern from the citizens who try to minimize the health problems caused by this lifestyle. In response to this situation, the food industry reinforced its research policy and a new type of food emerged, the so-called functional food. The consumers show an increasing interest for this kind of food because, apart from its basic nutritional function, it brings benefits to human health, thus becoming a very promising market. In our country there are already a variety of functional foods as eggs fortified with omega-3, tomato rich with lycopene, milk or yoghurt with calcium added, among others. Portugal is an important wine-producing country; the exports are increasing, hence demonstrating the sector’s dynamism. The wine and the vine have in their constitution strong antioxidant compounds and a broad spectrum of biological properties that can be extracted. The phenolic compounds are examples of highly relevant bioactive compounds, showing a variety of physiological properties, such as antioxidant, cardioprotective, anti-carcinogenic, anti-inflammatory, anti-aging, and antimicrobial properties. Therefore, the interest from both the food industry and the consumers - who are more and more demanding - is increasing. Overall, this dissertation aims not only at performing a bibliographic revision on functional food as a whole, but also at getting to know the composition of the compounds extracted from the grape wine or the vine which may be added into existing food, so to bring benefits for the individuals’ health and well-being. According to this purpose and to the ultimate challenge of this dissertation, a functional food is suggested, a pasta enriched with antioxidants extracted from grape wine or vine, as well as the whole circumstances associated with the extraction and the quantification of the phenolic compounds of the extracts, the process to develop the pasta and the evaluation of its composition.
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Romão, Ana Cristina Carvalheira Laranjo. "Efeito nas características físico-químicas de vinhos cv Touriga Nacional e Trincadeira de colagem com proteinas vegetais." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5254.

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Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Universidade do Porto. Faculdade de Ciências
Currently, wine fining is still a common practice, in which, the mechanisms and consequences are not entirely defined. Considering the complexity of the phenomena and the difficulties related to the analysis of the main compounds involved (colloids, tannins, proteins), only a few authors cited proposed theories that explain these mechanisms. The main goal is the clarification and decrease of phenolic compounds, regarding in particular the excess of astringency in wines. Protein fining agents used in Enology present a varied physico-chemical composition subsequently, the distribution of molecular weight and charge density influence their properties. Meanwhile, the incresing problems during the 90s (last century) with the BSE desease, led the oenological industry, to a certain deal of concern, regarding the products used, particularly in fining agents used in wines. As a result, the subject of plant proteins for collage in wines followed the phases imposed by the OIV, Portuguese and European regulations. The present work studied the effect of fining agents from vegetable and microbiological proteins on the physico-chemichal composition in wines, in particular anthocyanins. The results were compared with the ones obtained by using bentonite and egg albumin. In the laboratory the following analyses had been made: measurements on the physico-chemical parameters of color, using Somers method, and assays of high pressure liquid chromatography (HPLC), to verify the effect of the finning treatment on total amount of anthocyanins. In all fining agents used, there was a decrease in color intensity, total anthocyanins, colored anthocyans and tannins, although was more pronounced in non-traditional fining agents. For the chromatograms it was verified a decrease in the anthocyanin concentrations. This results obtained with non conventional fining agents led to a smaller decrease then the results from the tradicional protein fining agents, concerning the anthocyanins parameters and the decreasing of tanins, involved in astringency.
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Pezzini, Vânia. "Produção de extratos enriquecidos com flavonoides a partir de co-produtos da elaboração de suco de uva." reponame:Repositório Institucional da UCS, 2017. https://repositorio.ucs.br/handle/11338/3325.

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Com o aumento da população e crescimento da produção industrial, há uma crescente quantidade de resíduos provenientes destas transformações. Neste estudo o foco são os coprodutos do processo de vinificação, conhecidos como bagaço. Anualmente são produzidas no mundo 60 milhões de toneladas de uva, das quais 80% são utilizadas no processo de vinificação, gerando toneladas de co-produtos orgânicos pouco aproveitados. Este é caracterizado por conter altas concentrações de compostos fenólicos, os quais podem ser reaproveitados como antioxidantes. Assim, o principal objetivo deste projeto foi apresentar a influência de diversos métodos de extração sobre a composição química e a atividade antioxidante destes extratos/frações. Para isso foram realizadas extrações por micro-ondas, ultrassom e líquido-líquido, com solventes de polaridades diferentes (etanol, água, metanol, hexano, clorofórmio e acetato de etila). Além disso, o extrato foi fracionado com auxílio de coluna aberta utilizando sílica como fase estacionária e como fase móvel solventes de diferentes polaridades. A caracterização química foi realizada através de Cromatografia Líquida de Alta Eficiência com detector UV-Vis (CLAE-UV) e Espectrometria de Massas de Alta Resolução (EMAR). Entre os principais compostos identificados estão os fenólicos como a rutina, o ácido gálico, a catequina, e alguns carboxilatos como o ácido linoleico e o ácido esteárico. Nas extrações realizadas podemos identificar que o solvente etanol, em todos os métodos de extração, obteve melhores resultados referente a qualificação e quantificação de compostos químicos em análise com CLAE-UV. A avaliação da capacidade antioxidante foi realizada através do método 2,2-difenil-1-picrilhidrazil (DPPH•). Os dados obtidos por extração micro-ondas mostraram uma maior porcentagem de varredura (2,44%±36,64), quando o solvente utilizado foi o etanol. Na extração por sonografia, os valores mais elevados 2,07%±74,22 foram observados utilizando-se acetato de etila. Na extração líquido-líquido o maior percentual de varredura (0,61±33,62) foi observado para o solvente acetato de etila. Em geral, os extratos obtidos por extração com micro-ondas apresentaram maior teor de compostos fenólicos (0,04±13,18 a 6,02mg±107,03 GAE/100g). Os resultados obtidos neste projeto indicam que este co-produto pode ser melhor aproveitado para a aplicação como uma fonte de ingredientes funcionais, como suplementos alimentares ou na indústria cosmética, por conterem compostos importantes (sic).
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With increasing population and industrial production growth, there is an increasing amount of waste coming from these transformations. The focus of this study will be on the co-products of the winemaking process, known as grape marc. Every year 60 million tons of grape are produced, 80% of which are used in the winemaking process, generating tons of underutilized organic co-products. This is characterized by its high concentrations of phenolic compounds which can be reused as antioxidants. Thus, the main goal of this project was to present the influence of different extraction methods on chemical composition and antioxidant activity of these extracts/fractions. For this, the extractions were performed by microwave, ultrasound and liquid-liquid, with different polarities solvents (ethanol, water, methanol, hexane, chloroform and ethyl acetate). Moreover, the extract was fractionated with the aid of an open column using silica as stationary phase and different polarities solvents as mobile phase. The chemical characterization was performed by High Performance Liquid Chromatography with UV-Vis detector (CLAE) and High Resolution Mass Spectrometry (HRMS). Among the main compounds identified are phenolics such as rutin, gallic acid, catechin, and some carboxylates such as linoleic acid and stearic acid. In the extracted extractions we can identify that the ethanol solvent, in all extraction methods, obtained better results regarding the qualification and quantification of chemical compounds in analysis with HPLC-UV. The evaluation of antioxidant capacity was carried out using the 2,2-diphenyl-1-picrylhydrazyl (DPPH •) method. The data obtained by microwave extraction showed a higher percentage of scanning (2,44%±36,64), when the solvent used was ethanol. In the extraction by sonography, the highest values 2,07%±74,22 were observed using ethyl acetate. In the liquid-liquid extraction the highest percentage of sweep (0,61±33,62) was observed for the solvent ethyl acetate. In general, the extracts obtained by extraction with microwaves presented higher levels of phenolic compounds (0,04±13,18 a 6,02mg±107,03 GAE/100g). The results obtained in this project indicate that this co-product can be better utilized for the application as a source of functional ingredients, as food supplements or in the cosmetic industry, because they contain important compounds (sic).
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Fernandes, Joana Pinto. "Wine & health: biotechnology tools to promote consumers'health." Doctoral thesis, Universidade de Aveiro, 2017. http://hdl.handle.net/10773/22660.

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Doutoramento em Biologia
O vinho é uma mistura complexa de uma vasta gama de metabolitos, os quais impactam a saúde humana de uma forma sinergística. A multiplicidade de possíveis combinações metabólicas depende de muitos fatores, desde a variedade de uva e terroir até aos processos de vinificação, envelhecimento e armazenamento. Muitos dos constituintes do vinho foram estudados nas últimas décadas, pelo que é atualmente aceite que, principalmente devido ao alto teor de antioxidantes, o consumo regular e moderado de vinho pode proteger contra certos tipos de cancro, doenças cardiovasculares e neuronais. Apesar dessas descobertas notáveis, algumas preocupações surgiram recentemente no setor em termos da segurança e saúde, devido a reações alérgicas de consumidores que são suscetíveis a certos aditivos enológicos de origens exógenas, frequentemente aplicados durante a vinificação. Por outro lado, é atualmente necessária uma pesquisa sobre os benefícios associados a moléculas específicas que existem no vinho e com que eficácia estas atingem órgãos-alvo em humanos, após a sua passagem através da extensa via digestiva. De modo a superar as preocupações do consumidor relacionadas com a ampla aplicação de aditivos exógenos, estudámos novos agentes de colagem proteicos obtidos a partir de estirpes enológicas de Saccharomyces cerevisiae. Os resultados demonstraram que os extratos proteicos de levedura são especialmente eficazes na clarificação e estabilização de vinhos brancos, devido à sua superior capacidade de prevenir e tratar fenómenos de oxidação, quando comparadas com proteínas de origem animal. Por outro lado, investigámos os potenciais benefícios dos componentes antioxidantes do vinho, através do estudo de diferentes misturas de polifenóis e suas potenciais sinergias a partir de um modelo celular de envelhecimento inovador, baseado em células de Progeria. Os resultados obtidos indicaram que a matriz completa dos vinhos causa maior redução de stress oxidativo, em comparação com polifenóis individuais, como sendo o resveratrol. Além disso, através de um ensaio in vivo, explorámos a biodisponibilidade de metabolitos derivados de um polifenol do vinho em amostras de plasma, confirmando a existência de possíveis formas bioativas após 6 semanas de intervenção. Em geral, ao combinar os três eixos i) o desenvolvimento de tratamentos de levedura alternativos para a colagem de vinho, que substituem aditivos exógenos; (ii) as novas descobertas sobre o potencial antioxidante de diferentes tipos de vinhos; e (iii) o estudo dos potenciais benefícios anticancerígenos dos constituintes bioativos do vinho para a saúde dos consumidores, esta tese abre novos horizontes sobre como um conhecimento mais generalizado sobre o vinho e a saúde podem contribuir para uma indústria vinícola mundial melhorada, mais segura e com maior conscientização sobre a saúde do consumidor
Wine is a complex mixture of a vast range of metabolites that synergistically impact human health. The vast array of possible metabolic combinations depends on many factors, from the grape variety and terroir influence to the winemaking processes, aging and storage. Many of these wine constituents have been studied over the last decades, so it is currently accepted that mostly due to a high antioxidant content, a regular and moderated consumption of wine may protect against certain types of cancer, cardiovascular and neuronal diseases. Despite these remarkable findings, some safety and health concerns have been recently raised among the sector due to allergic reactions of susceptible consumers to some oenological additives from exogenous sources that are frequently applied during winemaking. On the other hand, further research is necessary on the benefits of specific wine bioactive molecules and to what extend they reach the target organs in humans after their passage through an extensive digestive pathway. In order to overcome the consumer’s concerns on the extensive application of exogenous additives, we have studied novel proteinaceous fining agents obtained from oenological Saccharomyces cerevisiae strains. Results exposed that these yeast protein extracts are especially efficient for white wines clarification and stabilization, due to their superior capacity to prevent and cure oxidation phenomena when compared to animal fining proteins. On the other hand, we have investigated the potential benefits of wine antioxidant components by studying different polyphenolic mixtures and their potential synergies in an innovative aging cell model based in Progeria cells. Results demonstrated that the whole wine matrix increases oxidative stress reduction when compared to individual polyphenols, such as resveratrol. Further, through a human study we explored the bioavailability of polyphenolic metabolites in plasma samples and confirmed their existence in possible bioactive forms after 6 weeks of intervention. Overall, by combining the three axis i) the development of alternative yeast-based treatments for wine fining that substitute exogenous additives; ii) the findings on the potential antioxidant of different types of wines; and iii) the study of the potential anti-carcinogenic benefits of wine bioactive constituents to consumers’ health, this thesis sheds new lights on how an extended knowledge on Wine&Health may contribute for a better and safer global wine industry, with a raised awareness on the consumer’s health.
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Myers, David. "Characterization of Bi2Sr2CaCu2Ox/Ag-alloy conductor samples extracted from wind and react solenoids." Tallahassee, Florida : Florida State University, 2009. http://etd.lib.fsu.edu/theses/available/etd-07312009-162815/.

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Thesis (M.S.)--Florida State University, 2009.
Advisors: David Larbalestier and Justin Schwartz, Florida State University, College of Engineering, Dept. of Mechanical Engineering. Title and description from dissertation home page (viewed on May 11, 2010). Document formatted into pages; contains viii, 55 pages. Includes bibliographical references.
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Pradit, Tungskul Katz Alan J. "Genotoxicity of five nitrosamines and their inhibition by moist snuff extract in the Drosophila wing spot assay." Normal, Ill. Illinois State University, 1993. http://wwwlib.umi.com/cr/ilstu/fullcit?p9416872.

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Thesis (Ph. D.)--Illinois State University, 1993.
Title from title page screen, viewed March 10, 2006. Dissertation Committee: Alan J. Katz (chair), Herman E. Brockman, David F. Weber, Brian J. Wilkinson, Marjorie A. Jones. Includes bibliographical references (leaves 146-159) and abstract. Also available in print.
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Pessenti, Isabela Leticia. "Desfolha, aplicação de ácido abscísico e de extratos vegetais na qualidade de uvas para vinificação." Universidade Estadual de Ponta Grossa, 2017. http://tede2.uepg.br/jspui/handle/prefix/2425.

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As condições climáticas apresentam forte influência na cultura da videira. O alto índice de precipitação e a baixa amplitude térmica, por exemplo, podem fazer com que as uvas não alcancem índices adequados de maturação. Com o objetivo de verificar o efeito da desfolha, da aplicação do ácido abscisico e de extratos vegetais na qualidade de uvas, dois experimentos foram conduzidos em vinhedo comercial com as cvs. Primitivo e Malbec, respectivamente, em Água Doce–SC. Os tratamentos foram os seguintes para o experimento 1: 1) testemunha (sem tratamento); 2) desfolha manual no início da maturação (estádio “pintor”); 3) desfolha manual 15 dias após a primeira desfolha; 4) ácido abscísico 200 mg L-1; 5) ácido abscísico 400 mg L-1; 6) ácido abscísico 600 mg L-1. Para o experimento 2 foram incluídos dois tratamentos adicionais: 7) extrato de gervão 100 g L-1, 8) extrato de capim limão 100 g L-1. Foram realizadas as seguintes avaliações: massa e diâmetro de bagas, diâmetro e comprimento de ramos, massa de cachos, teor de sólidos solúveis, acidez titulável, relação sólidos solúveis/acidez, pH, teor de antocianinas, polifenóis totais, teor de flavonoides, intensidade de cor, radiação fotossinteticamente ativa, índice de clorofila, índice de desfolha e de clorose, luminosidade, croma, tonalidade, índice de coloração para bagas vermelhas e teor de álcool para o vinho. A desfolha e a aplicação de S-ABA não apresentou efeitos sobre as características químicas dos cachos e bagas nas duas cultivares. Houve maior radiação fotossinteticamente ativa nos tratamentos de desfolha e S-ABA. A aplicação de S-ABA proporcionou clorose nas folhas, seguido de baixo teor de clorofila, ocasionando a senescência, seguido de desfolha. A desfolha e a aplicação de ácido abscísico proporcionaram níveis aumentados de polifenóis totais, antocianinas, flavonoides e intensidade de cor, tanto na uva Primitivo, quanto na Malbec e no vinho. Os extratos vegetais aplicados não influenciaram nas análises físico-químicas, no teor de antocianinas e polifenóis totais, apenas no teor de flavonoides e intensidade de cor na cv Malbec.
Climatic conditions have a strong influence on grapevine cultivation. The high rate of rainfall and low temperature range, for example, can cause the grapes do not reach adequate maturation indexes. In order to check the effect of defoliation, the application of abscisic acid and application of plant extracts on the quality of grapes, two experiments were conducted in commercial vineyard with the cvs. Primitivo and Malbec, respectively, in Água Doce – SC. The treatments were as follows for experiment 1: 1) control (no treatment); 2) manual defoliation in early maturation (‘veraison’); 3) defoliation 15 days after the first manual defoliation; 4) abscisic acid 200 mg L-1; 5) abscisic acid 400 mg L-1; 6) abscisic acid 600 mg L-1. For experiment 2 were included two additional treatments: 7) gervão extract 100 g L-1, 8) extract lemon grass 100 g L-1. The following reviews were carried out: mass and berry diameter, diameter and length of branches, number and mass of branches, soluble solids, titratable acidity, soluble solids/acidity, pH, anthocyanins, total polyphenols, flavonoids, color intensity, photosynthetically active radiation, chlorophyll index, index of defoliation and chlorosis, lightness, chroma, hue, color index for red berries and alcohol content for wine. Defoliation and application of S-ABA showed no effects on the chemical characteristics of the bunches and berries in the two cultivars. There was a higher photosynthetically active radiation treatments of defoliation and S-ABA. The application of S-ABA provided chlorosis in leaves, followed by low chlorophyll content, causing the senescence, followed by defoliation. Defoliation and application of abscisic acid have provided increased levels of total polyphenols, anthocyanins, flavonoids and color intensity, both in Primitivo grape as the Malbec and wine. The plant extracts applied did not influence on the physical and chemical analyses, the anthocyanins and total polyphenols, flavonoids content only and intensity of color in cv Malbec.
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Bürfent, Benedikt [Verfasser]. "The immunomodulatory capacity of helminths on inflammation: Impact of eosinophils on E. coli-induced sepsis and genome-wide transcriptome profiling of human monocytes stimulated with helminth extract and LPS implicate immune functions and diseases / Benedikt Bürfent." Bonn : Universitäts- und Landesbibliothek Bonn, 2017. http://d-nb.info/1149154284/34.

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Menon, K. Rajalakshmi. "Application Of High Frequency Natural Resonances Extracted From Electromagnetic Scattering Response For Discrimination Of Radar Targets With Minor Variations." Thesis, Indian Institute of Science, 2001. http://hdl.handle.net/2005/159.

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Radars, as the name suggests, were traditionally used for Radio Detection and Ranging. Nevertheless, advances in high resolution electromagnetic simulations, Ultra Wide-Band sources, signal processing and computer technologies have resulted in a possible perception of radars as sensors for target discrimination. In this thesis, the feasibility of discrimination between targets even with minor variations in structure and material composition on the basis of radar echoes is effectively demonstrated. It is well-known that the echoes from any target are affected by its natural frequencies which are dependent only on the shape and material composition of the target, and independent of the aspect angle or the incident waveform. The E-pulse technique is based on the fact that incident waveforms can be designed that uniquely annihilate the echoes from chosen regions of a target, and forms the basis of the method of discrimination proposed in this thesis. Earlier methods reported in the literature, effectively discriminated only between different classes of targets with substantial variations in the overall dimensions of the body. Discrimination of targets of the same class with a minor structural modification or with a material coating on specific areas was rather difficult. This thesis attempts and successfully validates a method which comprehensively addresses this problem. The key idea of this method is to use the higher frequency resonances (which characterise the finer details of a target) in the E-pulse technique. An obviously important aspect of target discrimination is therefore that of precisely estimating the natural frequencies for each target and understanding the changes in these frequencies, and their associations with the changes in structure and material composition. Current approaches to determine these frequencies are either based In the time or frequency domains. While the latter approach comprises the computation of the roots of a related determinantal equation, in the time domain, the natural frequencies are extracted from the response of a target to an impulse. Such a response can either be generated from actual experiments or by simulating the scattering response using Computational Electromagnetic (CEM) techniques. In this work, the impulse response is obtained from the frequency response of the scatterers in the frequency range of interest. Since no single CEM technique can effectively cover the entire range of frequencies needed for the E-Pulse synthesis. The Method of Moments and Physical Optics have been used for low and high frequency scattering respectively. The results obtained using the latter technique are validated by comparing with those obtained using Method of Moments at the transition frequencies and Geometrical Theory of Diffraction (GTD). The natural frequencies (i.e., poles of a corresponding transfer function) are extracted from the impulse response using Prony's algorithm. One of the parameters in this method is the number of such poles (i.e.. the order of the transfer function) present in the response, and the accuracy of the computed pole values depends on this assumed order. Here, the Hankel singular values of a transfer function is used to estimate the number of poles. This in turn implies that a specific norm of the error between a transfer function corresponding to the frequency response generated earlier, and a transfer function with an assumed order obtained using Prony's method is minimised. In the thesis, a wide range of target shapes are considered for purposes of illustration: wires, cylinders, spheres, plates and complex bodies such as aircraft, and the discrimination capability is demonstrated by introducing minor perturbations in their shape and/or material composition. .The following cases are considered here: (a) Wires: Conducting wires with a protrusion in one segment; conducting wire from another coated with a dielectric in a segment, (b) Cylinders: Conducting cylinders with one perturbed; conducting cylinders with a portion scrapped off in the middle, (c) Plates: Conducting plates with a elongation on one comer; conducting plate with another one with a hole in the centre, (d) Spheres: Conducting spheres with different radii; conducting spheres with Radar Absorbing Material coated spheres with different coating thickness; conducting spheres with chiral coated spheres with varying coating thickness, (e) Aircraft: Canonical model of MiG-29 aircraft from a similar one with stores placed under the wing.
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Books on the topic "Wine extracts"

1

Geisler, Beth. Resveratrol: Unleashing the benefits of red wine. Summertown, Tenn: Healthy Living Publications, 2011.

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Geisler, Beth, and Beth Geisler. Resveratrol: Unleashing the benefits of red wine. Summertown, Tenn: Healthy Living Publications, 2011.

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Gustave, Flaubert. Madame Bovary: Extraits. Paris: Larousse, 1992.

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Gustave, Flaubert. Madame Bovary: Extraits. Paris: Bordas, 1987.

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Vijaychander. Response of Trichogramma minutum Riley (Hymenoptera: Trichogrammatidae) to extracts of conifer foliage and host wing scales. Ottawa: National Library of Canada, 1995.

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Norbert, Graf, and ebrary Inc, eds. Beginning OpenVPN 2.0.9: Build and integrate virtual private networks using OpenVPN. Birmingham: Packt Publishing Ltd., 2009.

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Steve, Pretty, ed. Designing the total area network: Intranets, VPN's, and enterprise networks explained. Chichester: John Wiley, 1999.

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N, Senné Jeffrey, ed. Net income: Cut costs, boost profits, and enhance operations online. New York: Van Nostrand Reinhold, 1997.

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Cortazzi, Hugh, ed. Carmen Blacker. GB Folkestone: Amsterdam University Press, 2017. http://dx.doi.org/10.5117/9781898823568.

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Carmen Blacker was an outstanding scholar of Japanese culture, known internationally for her writings on religion, myth and folklore – her most notable work being The Catalpa Bow: A Study of Shamanistic Practices in Japan. Importantly, a third of the volume comprises significant extracts from the author’s diaries covering a period of more than forty years, together with a plate section drawn from her extensive photographic archive, thus providing a rare opportunity to gain a personal insight into the author’s life and work. The volume includes a wide selection of writings from distinguished scholars such as Donald Keene and her former pupil Peter Kornicki in celebration of her work and legacy, together with various essays and papers by Carmen Blacker herself that have hitherto not been widely available. In addition to her scholarship, Carmen Blacker was also highly regarded for her work in promoting Japanese Studies at Cambridge and played a vital role in helping to re-establish The Japan Society, London, post-war.
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Frahim, Jazib. SSL and Remote Access VPNs: An introduction to designing and configuring SSL virtual private networks. Indianapolis, IN: Cisco Systems, 2008.

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Book chapters on the topic "Wine extracts"

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Zoecklein, Bruce W., Kenneth C. Fugelsang, Barry H. Gump, and Fred S. Nury. "Extract." In Production Wine Analysis, 64–70. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4615-8146-8_3.

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Zoecklein, Bruce W., Kenneth C. Fugelsang, Barry H. Gump, and Fred S. Nury. "Alcohol and Extract." In Wine Analysis and Production, 97–114. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6967-8_6.

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Zoecklein, Bruce W., Kenneth C. Fugelsang, Barry H. Gump, and Fred S. Nury. "Alcohol and Extract." In Wine Analysis and Production, 97–114. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-6978-4_6.

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Nakamura, Satoshi, and Katsumi Tanaka. "Video Search by Impression Extracted from Social Annotation." In Web Information Systems Engineering - WISE 2009, 401–14. Berlin, Heidelberg: Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-642-04409-0_40.

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Ferreira, V., R. López, and M. Aznar. "Olfactometry and Aroma Extract Dilution Analysis of Wines." In Analysis of Taste and Aroma, 89–122. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/978-3-662-04857-3_6.

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Zhang, Shuhan, Shengluan Hou, and Chaoqun Fei. "Cpriori: An Index-Based Framework to Extract the Generalized Center Strings." In Web Information Systems Engineering – WISE 2018, 468–82. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-02922-7_32.

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Sleiman, Hassan A., and Rafael Corchuelo. "An Unsupervised Technique to Extract Information from Semi-structured Web Pages." In Web Information Systems Engineering - WISE 2012, 631–37. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-35063-4_46.

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Malloci, Francesca Maridina, Laura Portell Penadés, Ludovico Boratto, and Gianni Fenu. "A Text Mining Approach to Extract and Rank Innovation Insights from Research Projects." In Web Information Systems Engineering – WISE 2020, 143–54. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-62008-0_10.

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Marcengo, Alessandro, and Amon Rapp. "GeoDrinking: How to Extract Value from an Extended Social Wine Drinking Experience." In Lecture Notes in Computer Science, 56–65. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-21666-4_7.

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Eliyahu, Erez, Daniel Melamed, and Yoav Arava. "Genome-Wide Analysis of RNA Extracted from Isolated Mitochondria." In Methods in Molecular Biology, 287–99. Totowa, NJ: Humana Press, 2011. http://dx.doi.org/10.1007/978-1-61779-005-8_18.

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Conference papers on the topic "Wine extracts"

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"Different Polarity Extracts of Semen Astragali Complanati Wine in Vivo Antioxidant Activity." In 2018 International Conference on Medicine, Biology, Materials and Manufacturing. Francis Academic Press, 2018. http://dx.doi.org/10.25236/icmbmm.2018.03.

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Mallem, Y., I. Guinobert, M. Thomas, C. Faivre, and JC Desfontis. "Red Wine and Ginkgo Biloba extracts induce vasorelaxant and antioxidant effects on the digital veins of healthy horses." In 67th International Congress and Annual Meeting of the Society for Medicinal Plant and Natural Product Research (GA) in cooperation with the French Society of Pharmacognosy AFERP. © Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-3400079.

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Mladenovic, Jelena, Veronika Markovic, Ljiljana Boskovic-Rakocevic, Milena Đuric, and Nenad Pavlovic. "ISPITIVANJE EKSTRAKATA ORIGANA DOBIJENIH RAZLIČITIM METODAMA." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.407m.

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Oregano is used in the production of specific aromatic cheeses, meat products and dough dishes, for the production of medicinal preparations, fragrant soaps, colognes and perfumes. Special interest in oregano in recent years is related to the results of a study of its biological activities, which indicate a wide range of antibacterial, fungicidal, antiviral and antioxidant properties. The subject of this paper is the examination of extracts of plant species of oregano (Origanum vulgare), with the aim of determining the method that is most popular for extracting this plant species and which gives the best yields of extracts. The content of extracted substances in each extract, the content of vitamin C as well as the content of organic acids were determined.
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Гладкая, Алла, and Тудор Настас. "Исследование фитостимулирующих свойств растительных экстрактов." In International Scientific Symposium "Plant Protection – Achievements and Prospects". Institute of Genetics, Physiology and Plant Protection, Republic of Moldova, 2020. http://dx.doi.org/10.53040/9789975347204.10.

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We have investigated the phytostimulating properties of Rheum officinale Baill. (Polygonaceae) root and leaves water-ethanol extracts and Azadirachta indica A. Juss. (Meleaceae) seed oil extract, which contain a wide range of bioactive substances. Experiments to determine the effect of treatment with extracts of Cucumis sativus seedlings were carried out in laboratory conditions. The composition V6 (1%R + 0,5%L) showed the maximum phytostimulating effect, which increased the plant height by 34,5%, and the number of flowers by 89,6%.
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VOJEVODA, Lidija, Anita OSVALDE, Gunta ČEKSTERE, and Andis KARLSONS. "ASSESSMENT OF THE IMPACT OF VERMICOMPOST AND PEAT EXTRACTS ON NUTRIENT ACCUMULATION IN TUBERS AND POTATO YIELD." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.166.

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Investigations on the potential beneficial effect of humic substances on crop plant cultivation under extremely diverse soil and climatic conditions is of global character, thereby knowledge obtained on the basis of local investigations are of great importance world-wide. The aim of the research was to evaluate the effect of different application methods (seed tuber treatment and foliar application) of commercially-produced peat and vermicompost extracts on nutrient uptake in tubers and yield of potato (Solanum tuberosum L.) using field experiments in organic farming system with potato variety ‘Borodjanskij Rozovij’. The tested extracts from the organic products included: peat extract (K45) and vermicompost extract (B45) obtained at +45°C by cavitation. The investigation was carried out at Stende Research Centre (Institute of Agro-resources and Economics) from 2011 to 2012. The chemical composition (N, P, K, Ca, Mg, S, Fe, Mn, Zn, Cu, Mo, B) of potato tubers was determined. The application of organic extract from vermicompost had a stimulating effect on mineral nutrient as N, P, K, Mg, and S accumulation in potato tubers, but 50% of cases showed reduction in Ca and Cu content that could influence the storage of tubers. The use of peat extract was significantly effective when the tubers were treated before planting. On average, tuber treatment and foliar spray with organic extracts contributed to 10% of tuber yield increase.
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Mladenovic, Jelena, Nebojsa Markovic, Ljiljana Boskovic-Rakocevic, Milena Đuric, and Nenad Pavlovic. "ODREĐIVANJE HEMIJSKOG SASTAVA RAZLIČITIH EKSTRAKATA ČUVARKUĆE." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.413m.

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Sempervivum tectorum has a similar effect as aloe vera, which is known in the treatment of various skin diseases. This herb is considered one of the safest remedies for a wide range of skin diseases. Due to its anti-inflammatory and antiseptic properties, it also serves as an excellent first aid for burns, stings and bites, because it provides quick relief and calming. Freshly squeezed juice from the leaves of the houseplant is used in the treatment of nervous disorders, epilepsy and restless dreams. The leaves are edible and can be used as an addition to salads or stews. They are not particularly tasty, but as they are rich in water, they can be put in a juicer together with other fruits or vegetables and become a refreshing drink. It is used in folk herbal medicine and as a medicine. The aim of this study was to determine the moisture content, total extracted substances, extract density, vitamin C, organic acids and proteins in house extracts.
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Konovalov, Alexander, Benjamin Strauss, Alan Ritter, and Brendan O'Connor. "Learning to Extract Events from Knowledge Base Revisions." In WWW '17: 26th International World Wide Web Conference. Republic and Canton of Geneva, Switzerland: International World Wide Web Conferences Steering Committee, 2017. http://dx.doi.org/10.1145/3038912.3052646.

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Kosaraju, Srinivas, and Rob Hovsapian. "Performance Evaluation of Experimental Rim-Drive Wind Turbine." In ASME 2012 6th International Conference on Energy Sustainability collocated with the ASME 2012 10th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/es2012-91286.

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The current paper discusses an on-going research effort in the performance evaluation and optimization of rim-drive wind turbines (RDWT). Unlike conventional aerofoil wind turbines, the RDWTs are designed to extract power directly from the outer rim instead of central hub. A RDWT with 25ft rotor diameter is tested for performance evaluation and maximum power extracted. The experiment is conducted at Wind Science and Engineering research center, located in Lubbock, Texas. The wind turbine is coupled to a variable speed direct drive electric generator. The induction current in the generator is optimized for different wind speeds in order to extract maximum power from the wind turbine. The experimental results are compared with two commercial aerofoil wind turbines of similar design specifications using performance evaluation data published by National Renewable Energy Laboratory. It is observed that RDWT can extract comparable and often higher amount of energy when compared with aerofoil wind turbines. The results also show that RDWT has an average power coefficient of 0.3 and can operate in wider spectrum of wind speeds than aerofoil wind turbines.
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Perera, Lokukaluge P., Brage Mo, and Matthias P. Nowak. "Visualization of Relative Wind Profiles in Relation to Actual Weather Conditions of Ship Routes." In ASME 2017 36th International Conference on Ocean, Offshore and Arctic Engineering. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/omae2017-61120.

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Ship performance and navigation data are collected by vessels that are equipped with various supervisory control and data acquisition systems (SCADA). Such information is collected as large-scale data sets, therefore various analysis tools and techniques are required to extract useful information from the same. The extracted information on ship performance and navigation conditions can be used to implement energy efficiency and emission control applications (i.e. weather routing type applications) on these vessels. Hence, this study proposes to develop data visualizing methods in order to extract ship performance and navigation information from the respective data sets in relation to weather conditions. The relative wind (i.e. apparent wind) profile (i.e. wind speed and direction) collected by onboard sensors and absolute weather conditions, which are extracted from external data sources by using position and time information a selected vessel (i.e. from the recorded ship routes), are considered. Hence, the relative wind profile of the vessel is compared with actual weather conditions to visualize ship performance and navigation parameters relationships, as the main contribution. It is believed that such relationships can be used to develop appropriate mathematical models to predict ship performance and navigation conditions under various weather conditions.
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Das, Tuhin K., Ranjan Mukherjee, Rahulram Sridhar, and Aren Hellum. "Two Dimensional Modeling and Simulation of a Tethered Airfoil System for Harnessing Wind Energy." In ASME 2011 Dynamic Systems and Control Conference and Bath/ASME Symposium on Fluid Power and Motion Control. ASMEDC, 2011. http://dx.doi.org/10.1115/dscc2011-6135.

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A novel wind machine is described in which an airfoil-like kite is tethered to a moving base; the non-conservative nature of the wind loads over a cycle of the kite allows energy to be extracted at the base. A dynamic model for the kite-tether system is derived which models the tether as a series of point masses connected by massless rods. The lift and drag characteristics of the kite are determined from airfoil calculations. The system has been found to be stable via simulation at several wind speeds of interest. A sample base motion which extracts energy from the oncoming wind is also presented.
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Reports on the topic "Wine extracts"

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MicroBooNE. A Method to Extract the Charge Distribution Arriving at the TPC Wire Planes in MicroBooNE. Office of Scientific and Technical Information (OSTI), July 2016. http://dx.doi.org/10.2172/1573049.

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Bauer, Andrew, James Forsythe, Jayanarayanan Sitaraman, Andrew Wissink, Buvana Jayaraman, and Robert Haehnel. In situ analysis and visualization to enable better workflows with CREATE-AV™ Helios. Engineer Research and Development Center (U.S.), June 2021. http://dx.doi.org/10.21079/11681/40846.

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The CREATE-AV™ Helios CFD simulation code has been used to accurately predict rotorcraft performance under a variety of flight conditions. The Helios package contains a suite of tools that contain almost the entire set of functionality needed for a variety of workflows. These workflows include tools customized to properly specify many in situ analysis and visualization capabilities appropriate for rotorcraft analysis. In situ is the process of computing analysis and visualization information during a simulation run before data is saved to disk. In situ has been referred to with a variety of terms including co-processing, covisualization, coviz, etc. In this paper we describe the customization of the pre-processing GUI and corresponding development of the Helios solver code-base to effectively implement in situ analysis and visualization to reduce file IO and speed up workflows for CFD analysts. We showcase how the workflow enables the wide variety of Helios users to effectively work in post-processing tools they are already familiar with as opposed to forcing them to learn new tools in order post-process in situ data extracts being produced by Helios. These data extracts include various sources of information customized to Helios, such as knowledge about the near- and off-body grids, internal surface extracts with patch information, and volumetric extracts meant for fast post-processing of data. Additionally, we demonstrate how in situ can be used by workflow automation tools to help convey information to the user that would be much more difficult when using full data dumps.
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Michalski, A,, D. Andersson, R. Rossi, and C. Soriano. D7.1 DELIVERY OF GEOMETRY AND COMPUTATIONAL MODEL. Scipedia, 2021. http://dx.doi.org/10.23967/exaqute.2021.2.020.

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This document describes the industrial application, on which the developments of the project are implemented, and the CFD set-up. The developments are implemented over six analysis cases with increasing complexity starting from a 2D geometry with mean wind inflow to a 3D geometry with turbulent inflow and real-time shape optimization. The application represents the CAARC tall building model, which has served as a benchmark model for many studies since the 1970’s when it was first developed. Base moments (bending and torsional moments) of the building are extracted for validation by comparison of the results with the benchmark study. Page 3 of 19 Deliverable 7.1
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Badia, S., A. Martín, J. Principe, C. Soriano, and R. Rossi. D3.1 Report on nonlinear domain decomposition preconditioners and release of the solvers. Scipedia, 2021. http://dx.doi.org/10.23967/exaqute.2021.2.021.

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This document describes the industrial application, on which the developments of the project are implemented, and the CFD set-up. The developments are implemented over six analysis cases with increasing complexity starting from a 2D geometry with mean wind inflow to a 3D geometry with turbulent inflow and real-time shape optimization. The application represents the CAARC tall building model, which has served as a benchmark model for many studies since the 1970’s when it was first developed. Base moments (bending and torsional moments) of the building are extracted for validation by comparison of the results with the benchmark study. Page 3 of 19 Deliverable 7.1
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Bates, C. Richards, Melanie Chocholek, Clive Fox, John Howe, and Neil Jones. Scottish Inshore Fisheries Integrated Data System (SIFIDS): Work package (3) final report development of a novel, automated mechanism for the collection of scallop stock data. Edited by Mark James and Hannah Ladd-Jones. Marine Alliance for Science and Technology for Scotland (MASTS), 2019. http://dx.doi.org/10.15664/10023.23449.

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[Extract from Executive Summary] This project, aimed at the development of a novel, automated mechanism for the collection of scallop stock data was a sub-part of the Scottish Inshore Fisheries Integrated Data Systems (SIFIDS) project. The project reviewed the state-of-the-art remote sensing (geophysical and camera-based) technologies available from industry and compared these to inexpensive, off-the -shelf equipment. Sea trials were conducted on scallop dredge sites and also hand-dived scallop sites. Data was analysed manually, and tests conducted with automated processing methods. It was concluded that geophysical acoustic technologies cannot presently detect individual scallop but the remote sensing technologies can be used for broad scale habitat mapping of scallop harvest areas. Further, the techniques allow for monitoring these areas in terms of scallop dredging impact. Camera (video and still) imagery is effective for scallop count and provide data that compares favourably with diver-based ground truth information for recording scallop density. Deployment of cameras is possible through inexpensive drop-down camera frames which it is recommended be deployed on a wide area basis for further trials. In addition, implementation of a ‘citizen science’ approach to wide area recording is suggested to increase the stock assessment across the widest possible variety of seafloor types around Scotland. Armed with such data a full, statistical analysis could be completed and data used with automated processing routines for future long-term monitoring of stock.
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Kirby, Stephen F. An Examination of the Quality of Television Infrared Observation Satellite (TIROS) Operational Vertical Sounder (TOVS) Extracted Wind and Temperature Data over Oklahoma Using the Computer-Assisted Artillery Meteorology BattleScale Forecast Model (CAAM BFM). Fort Belvoir, VA: Defense Technical Information Center, August 2000. http://dx.doi.org/10.21236/ada381091.

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Orr, Kyla, Ali McKnight, Kathryn Logan, and Hannah Ladd-Jones. Scottish Inshore Fisheries Integrated Data System (SIFIDS): work package 7 final report engagement with inshore fisheries to promote and inform. Edited by Mark James. Marine Alliance for Science and Technology for Scotland (MASTS), 2020. http://dx.doi.org/10.15664/10023.23453.

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[Extract from Executive Summary] This report documents Work Package 7 of the Scottish Inshore Fisheries Integrated Data Systems (SIFIDS) Project, which was designed to facilitate engagement with the key stakeholders including; inshore fishers, their representative bodies, Regional Inshore Fisheries Groups, Marine Scotland including Policy, Compliance and Science. The SIFIDS Project focused on 12 metre and under inshore fisheries vessels, of which around 1,500 are registered in Scotland including those that work part-time or seasonally. The facilitation team was set various targets for engagement based on the requirements of other work packages. The success of the overall project was dependent to a significant extent on securing voluntary engagement and input from working fishers. Previous experience has shown that having a dedicated project facilitation team is an extremely effective model for establishing the necessary trust to encourage industry-participation in projects such as this. The WP7 facilitation team comprised three individuals who have significant marine and fisheries related experience and wide-ranging skills in communications and stakeholder engagement. They worked together flexibly on a part-time basis, ensuring staffing cover over extended hours where required to match fishers’ availability and geographical coverage over Scotland.
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