Готові списки джерел за темами / Base wines

Добірка наукової літератури з теми "Base wines"

Автор: Grafiati
Опубліковано: 28 вересня 2024

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Статті в журналах з теми "Base wines"

1

Joshi, Vinod K., Sanjeev K. Sharma, Ravinder K. Goyal, and Narayan S. Thakur. "Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 315–22. http://dx.doi.org/10.1590/s1516-89131999000300008.

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Анотація:
Plum base wines prepared with potassium metabisulphite or sodium benzoate were converted into sparkling wine, either by `Methode Champenoise' or tank method with artificially carbonated wine serving as a control. In both the secondary fermentation methods ethanol and low temperature acclimatized yeast; Saccharomyces cerevisiae UCD-595 with optimized sugar (1.5%) and di-ammonium hydrogen phosphate (0.2%) were used. Both methods of sparkling wine production and the type of base wine affected the physico-chemical and sensory characteristics of the sparkling wine produced. In the secondary fermented wines, most of the physico-chemical characteristics were altered compared to that of artificially carbonated wines except volatile acidity, methanol, propanol and ethanol. Furthermore, these wines contained lower proteins, minerals and amyl alcohol than the base wine. In general, the sparkling wines produced by either of the secondary fermentation method had lower sugar, more alcohol, higher macro elements but lower Fe and Cu contents than the artificially carbonated wines. An overview of the changes occurring in the sparkling wine in comparison to artificially carbonated wine revealed that most of the changes took place due to secondary fermentation. The bottle fermented wine recorded the highest pressure, low TSS and sugars. The secondary bottle fermented wine was the best in most of the sensory qualities but needed proper acid-sugar blend of the base wine before conducting secondary fermentation. Sparkling wine made from base wine with sodium benzoate was preferred to that prepared with potassium metabisulphite. The studies showed the potential of plum fruits for production of sparkling wine.
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Makarov, Aleksandr, Natalia Shmigelskaya, Igor Lutkov, Viktoria Maksimovskaya, and Galina Sivochoub. "Improving the criteria of assessing grapes and base wines in the production of sparkling wines." BIO Web of Conferences 53 (2022): 06001. http://dx.doi.org/10.1051/bioconf/20225306001.

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Анотація:
The production of high-quality sparkling wines consists in an integrated approach at all stages of production, taking into account the potential of grapes, soil and climatic conditions of its cultivation, etc. As a research result of 2016-2021, a comprehensive assessment in the system “grapes - base wine - sparkling wine” made it possible to establish additional indicators of grapes and base wines that allow obtaining high-quality sparkling wines. Based on the established criteria, significantly correlated with the quality of the finished product, promising grape varieties for the production of sparkling wines were identified. The results obtained will allow improving the quality of local sparkling wines, creating a great variety of products.
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Wilson, Andrew, Hannah Charnock, Shufen Xu, and Belinda Kemp. "Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines." OENO One 56, no. 2 (May 9, 2022): 125–34. http://dx.doi.org/10.20870/oeno-one.2022.56.2.4864.

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Анотація:
Traditional Method sparkling wine production requires a sugar addition to the base wine to initiate the second alcoholic fermentation in bottles. This study aimed to identify differences in “fruity” volatile aroma compounds (VOCs) in Traditional Method sparkling wines produced from the addition of either cane sugar or beet sugar to Auxerrois base wines. Wines underwent a second fermentation in bottles inoculated with IOC 18-2007 yeast and fermented at 15 °C. Standard chemical analysis was carried out on base wines and sparkling wines. The concentrations of fourteen “fruity” volatile aroma compounds representing five classes of compounds were analysed by Headspace-Solid-Phase Micro-Extraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Cane and beet sugars were analysed in de-aromatised wine and distilled water to establish the concentrations of VOCs present in the sugar products prior to addition to wine. Wines were analysed on the day of inoculation and bottling and again after the second fermentation. Beet sugar significantly (Pt < 0.05) increased the concentration of linear fatty acid-derived ethyl esters (ethyl octanoate, ethyl hexanoate, and ethyl butyrate) compared to cane sugar in sparkling wine. These results are attributed to higher concentrations of medium-chain fatty acids found in beet sugar due to the duration of sugar beet storage prior to processing. Recommended future research includes monitoring aroma compounds during ageing on lees, sensory analysis, and an investigation of a wider range of sugar products permitted for use in sparkling wine production.
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Shmigelskaya, Natalia, Alexander Makarov, Igor Lutkov, Victoria Maksimovskaya, and Galina Sivochoub. "Changes in the phenolic complex of red aboriginal grape varieties in the system “grapes – base wine sparkling wine”." BIO Web of Conferences 78 (2023): 06004. http://dx.doi.org/10.1051/bioconf/20237806004.

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Анотація:
Due to the increased consumer interest in domestic wine products, winemaking enterprises are paying special attention to the use of aboriginal grape varieties now, in order to give products with distinctive characteristics, enabling to take the rightful place in wine market. However, there is no sufficient information about changes in the phenolic complex of grapes in the process of producing sparkling wines from red aboriginal varieties. The phenolic complex of grapes, base wines and sparkling wines produced from them was assessed, followed by the correlation established between the content of total phenolic, including coloring, substances in base wines and sparkling wines with their initial content and macerating (extracting) ability of these grape components, with corresponding correlation coefficients, which can be used for targeted regulation of accumulating these components.
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Saltman, Yaelle, Julie A. Culbert, Trent E. Johnson, Renata Ristic, Kerry L. Wilkinson, and Susan E. P. Bastian. "Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines." Foods 9, no. 9 (September 1, 2020): 1208. http://dx.doi.org/10.3390/foods9091208.

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Анотація:
Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (n = 2) and Shiraz (n = 2) wines were compared at bottling, and then again after 12 months of bottle aging. Flavorings and flavored wines were also analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the key constituents responsible for changes to aroma and flavor profiles. However, many of the volatile compounds identified in flavor additives were not detected at appreciably higher concentrations in flavored wines, which was attributed to the very small quantities of flavorings that were added to base wines. The sensory profiles of control and flavored wines were determined by descriptive analysis, and the addition of flavorings to base wines significantly influenced the perception of some sensory attributes. Flavored Chardonnay wines exhibited enhanced fruit aromas and flavors, while fruit and developed attributes were enhanced in flavored Shiraz wines. Differences in sensory profiles were less apparent in Chardonnay wines following bottle aging, but depending on the flavorings added, flavored Shiraz wines could still be discriminated from their corresponding control wines after bottle aging. Results from this study demonstrate the potential for flavor additives to be used to enhance desirable attributes and/or mitigate wine sensory deficiencies.
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Geffroy, Olivier, Grégory Pasquier, Marielle Pagès, and Frédéric Violleau. "Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach." OENO One 56, no. 4 (November 14, 2022): 147–55. http://dx.doi.org/10.20870/oeno-one.2022.56.4.7112.

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Анотація:
Ethanol is one of the major components of wine, which has a substantial impact on its sensory characteristics. However, data concerning consumer response to ethanol or changes in ethanol remains limited. The aim of this study was to determine the threshold ethanol concentrations beyond which ethanol lowering becomes undesirable in Chardonnay and Syrah wines using the consumer rejection threshold (CRT) methodology. Base wines from these two cultivars were first dearomatised and fully dealcoholised using spinning cone column technology. Then, control wines with a similar ethanol content to the base wines (13.8 and 13.5 % v/v for Chardonnay and Syrah respectively) and wines with lower ethanol contents were reconstituted by mixing the final beverage, the aroma fraction, food grade ethanol and distilled water. CRT values were determined as 2.8 % v/v for Chardonnay and at 7.0 % v/v for Syrah. These particularly low and unexpected concentrations indicate that consumer sensory liking might not be necessarily driven by ethanol concentration, especially for white wines. However, the post-evaluation questionnaire showed that consumers were expecting a high minimal ethanol content for quality wines (10.9 % v/v ± 1.2 and 11.7 % v/v ± 1.5 for white and red wines respectively) and had a limited experience with low and dealcoholised wines. Overall, our data, which are still preliminary and deserve to be validated using different base wines with a larger number of consumers, show that consumers would not necessarily be refractory from a sensory standpoint to the consumption of low ethanol beverages made from wine. Our findings strongly encourage professionals from the wine industry and public authorities to raise awareness about the increase in quality of such products and their benefits for human health.
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Martínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández, and Manuel Ramírez. "Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts." Proceedings 70, no. 1 (November 10, 2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.

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Анотація:
The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.
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Domizio, Paola, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio, and Angelita Gambuti. "Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines." Molecules 28, no. 21 (November 3, 2023): 7423. http://dx.doi.org/10.3390/molecules28217423.

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Анотація:
Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often necessary. However, the impacts of the most important organic acids on the foam properties of sparkling wines are not yet well known. The impacts of the addition of tartaric, malic, citric, and lactic acid on the quality of Falanghina and Bombino sparkling wines were evaluated. Analyses were performed soon after the second fermentation and one year after aging sur lees. The addition of each different organic acid to the two base wines resulted in significant changes in the sparkling wines not only in terms of pH, titratable acidity, and buffering capacity but also in the content of total amino acids and, in some cases, in the height of the foam and its stability over time. For both grape varieties, acidified wines showed a lower content of total amino acids in comparison with the control wines. The addition of lactic acid determined a higher persistency of the foam even after one year of aging sur lees only in Falanghina wines. The results obtained herein highlight the importance of organic acids and the pH of the base wines for the content of amino acids in sparkling wines. No strict correlation between organic acid addition and the foamability of wines was observed.
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Blanco-Huerta, Coro, Encarnación Fernández-Fernández, Josefina Vila-Crespo, Violeta Ruipérez, Raúl Moyano, and José Manuel Rodríguez-Nogales. "Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine." Beverages 9, no. 1 (March 2, 2023): 23. http://dx.doi.org/10.3390/beverages9010023.

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Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. This study carries out a four month ageing on lees of a red sparkling base wine by the addition of lees sonicated at different amplitude levels: 30%, 60% and 90% for 10 min. The ageing on ultrasound-treated lees improved the quality of the red base wine, with a greater impact the higher the amplitude of the applied ultrasound. Sonicated lees at an amplitude of 90% enlarged the concentration of neutral polysaccharides in the wine and reduced its astringency, which was evaluated chemically. Furthermore, this treatment enhanced the concentration of some volatile compounds in the wine, mainly acetates, esters and terpenes with floral and fruity aromatic notes. This trend was also found for some fused alcohols, contributing to the aromatic complexity of wines, as well as for 2-phenylethanol, an alcohol with a rose-like aroma, and also for C6-alcohols with a green-herbaceous aroma. The results indicate that ultrasonication is a promising tool to increase the benefits of ageing on lees on the quality of red sparkling base wines.
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GROSARU, Dragoș Florin, Camelia Elena LUCHIAN, Elena Cristina SCUTARASU, Lucia Cintia COLIBABA, Cătălin Ioan ZAMFIR, and Valeriu COTEA. "STUDIES ON SOME STILL WINES OBTAINED BY THE BLANC DE NOIRS METHOD." Journal of Applied Life Sciences and Environment 55, no. 1(189) (2022): 11–19. http://dx.doi.org/10.46909/alse-551042.

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Consumer interest in innovative wines has increased in recent years in Romania, in correlation with the development of the wine sector. Nowadays, the winemaking technique proposed by Dom Perignon (blanc de noirs) with applicability to sparkling wines is increasingly used to obtain still wines. This research aimed to identify the most suitable technology for obtaining white wines from Fetească neagră and Busuioacă de Bohotin grapes. The resulting wines were analysed from physical chemical and chromatic points of view, and their sensory properties and volatile compounds content were also registered. The obtained samples had characteristics usually found in wines obtained from white grape varieties. Although frequently used in the production of base wine for sparkling wines, this technique can give original results in obtaining still wines as well. The use of activated carbon has led to the production of wines with a higher commercial value (improved colour characteristics). Given that red wines are significantly less consumed compared to white ones, this technique allows the use of black grape varieties and the production of innovative white wines.
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Дисертації з теми "Base wines"

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Cisilotto, Bruno. "Utilização de resina de troca iônica pré-fermentativa para elaborar vinhos base de espumantes." reponame:Repositório Institucional da UCS, 2017. https://repositorio.ucs.br/handle/11338/3023.

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Considerando que os vinhos espumantes são produtos importantes para o setor vitivinícola brasileiro, pesquisas relacionadas com melhorias na elaboração deste produto são relevantes para a qualidade, diversificando os produtos. A acidez dos vinhos normalmente sofre correções durante o processo de elaboração com ácidos orgânicos, porém, atualmente, existem outras alternativas que estão sendo testadas e utilizadas com o intuito de melhorar a qualidade do produto. Dentre essas alternativas encontram-se as resinas de troca iônica recomendadas para aplicações enológicas que são formadas por uma matriz de poliestireno reticulado com divinilbenzeno. Essas resinas são encapsuladas em microesferas de 0,3 a 1,2 mm e possuem alta estabilidade físico-química. Depois de serem tratadas com ácido, estas resinas adquirem carga positiva com H+ e intercambiam estes cátions com K+, Ca2+ e outros cátions presentes no mosto, liberando ácido tartárico e outros ácidos, reduzindo o pH. Estas modificações químicas podem afetar a composição química dos mostos, vinhos e também o metabolismo das leveduras. Tendo isso em vista, o objetivo deste trabalho centrou-se em analisar, reunir e interpretar dados e informações avaliando o impacto da técnica na cinética fermentativa, nas características químicas dos mostos e nas características químicas e organolépticas dos vinhos resultantes, provenientes de um mesmo mosto, com diferentes tempos de passagem por uma resina de troca iônica (catiônica) comercial, específica para uso enológico. Para os experimentos, um mosto de Chardonnay (75 L) foi extraído com uma prensa pneumática e clarificado com sol de sílica/gelatina. O mosto passou pela coluna de resina tantas vezes quanto necessário para obter a redução de pH desejada. Os tratamentos do experimento incluíram um mosto controle com índice de pH 3,2, e mostos com pH 3,14, 3,07, 3,01 e 2,93, obtidos pelo tratamento com resina de troca catiônica. Todos os mostos foram inoculados com a mesma levedura selecionada (20g/hL), e as fermentações foram monitoradas através da redução de massa (liberação CO2 g/L). Os resultados da cinética dos processos fermentativos foram ajustados pela equação não linear sigmoidal de Gompertz e expressos como: duração da fase Lag (Lag=horas), liberação total de CO2 (Ymax=g/L), taxa máxima de liberação de CO2 (µmax=g/L/dia). As análises dos mostos incluíram medição do pH, acidez total, cor, polifenóis totais, ácido tartárico, nitrogênio amoniacal e metais (cátions). Nos vinhos foram realizadas análises básicas, de compostos voláteis, análise organoléptica e de oxidação ao longo do tempo (medida através da mudança de cor das amostras). Os parámetros cinéticos mostraram diferenças significativas entre o controle e os tratamentos, exceto para o tratamento com pH 2,93 o qual obteve maior liberação de CO2 total. As reduções dos três paramentros foram lineares (r>95) dentro da faixa de pH de 3,2 a 3,01. Por outro lado nos pHs mais baixos (3,01 e 2,93) as diferenças não foram significativas. As análises dos mostos apresentaram diferenças significativas seguindo a tendência do funcionamento das resinas, com redução dos cátions e aumento da acidez total e concentração de ácido tartárico livre. A quantidade de nitrogênio amoniacal teve uma redução significativa nos tratamentos. Alguns compostos volateis dos vinhos variaram sua concentração levando a um aumento na concentração dos álcoois superiores e uma redução nos acetatos e ésteres etílicos. A oxidação dos vinhos foi acompanhada ao longo do tempo e mostrou maior resistência nos vinhos com o pH alterado. Na análise organoléptica houve uma preferência pelo vinho controle e os vinhos com o pH mais próximo dele. Esse estudo mostrou que o tratamento com resinas catiônicas afeta a fermentação, mostos e vinhos, podendo contribuir de maneira positiva ou negativa, dependendo do tratamento, para a elaboração de vinhos base de espumante.
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Considering that sparkling wines are important products for the Brazilian wine sector, researches related to different elaboration techniques are relevant for the increase of enological options and product diversity. The acidity of wines is usually corrected during the process of elaboration with organic acids, but currently there are other alternatives that are being tested and used in order to improve the quality of the product. Among these alternatives are the cation exchange resins recommended for enological applications are constituted by a matrix of polystyrene reticulated with divinylbenzene. These resins are encapsulated in microspheres from 0.3 to 1.2 mm, and have high physic-chemical stability. After an acid treatment, the resins are positively charged with H+ and exchange these cations with K+, Ca2+ and other cations present in grape must, releasing tartaric and other acids, reducing the pH. These chemical modifications may affect the chemical composition of must, wines and also yeast metabolism. In view of this, the purpose of this work was to analyze, gather and interpret data and information evaluating the impact of the technique on fermentative kinetics, on the chemical characteristics of musts and on the chemical and organoleptic characteristics of the resulting wines, from a same must, with different times of passage through a commercial cation exchange resins, specific for enological use. For the experiments, a Chardonnay must (75 L) was obtained by pneumatic press extraction, and clarified with silica and gelatin. The must passed through a resin column, as many times as necessary to obtain the desired pH reductions. The experiment treatments included the control must with pH index 3.2, and must with pH 3.14, 3.07, 3.01, and 2.92, obtained by cation-exchange resin treatment. All the musts were inoculated with the same commercial yeast strain (20 g/hL), and fermentation was monitored by mass reduction (CO2 release (g/L)). Kinetic data were adjusted by a modified non-linear sigmoidal equation of Gompertz, and expressed as: Lag-phase duration (Lag=hours), total CO2 release (Ymax=g/L) and maximum rate of CO2 release (µmax=g/L/day). Musts analyses included the measured of pH, total acidity, color, total polyphenols, tartaric acid, ammoniacal nitrogen and metals (cations). There were basic analysis made in the wine and also volatile compounds, organoleptic and oxidation within time (measured by the samples’ color change). The kinetic parameters showed significant differences among the control and the other treatments, except for the treatment with pH of 2,93, which had a higher total CO2 release. The reductions of the three parameters was linear (r>95) on the pH range of 3,2 and 3,01. However, at the lowest pHs (3.01 and 2.93) the differences were not significant. Must analyses showed significant differences following the tendency from the resin’s operation for cation’s reduction, increase of total acidity, and concentration of free tartaric acid. The amount of ammoniacal nitrogen had a significant decrease on the treatments. Some wine volatile compounds concentration exhibited significant differences between treatments, leading to an increase in higher alcohols concentration, and a decrease in acetate and ethylic esters. The oxidation of wines was accompanied through time and showed a major resistance on the wines with altered pH. In the organoleptic analysis, there was a preference for the control wine and the wines with similar pH to the control. This study shows that the treatment with cationic resins affects the fermentation, must and wines and it can contribute in a positive or negative way, depending on the treatment, for base-wine production.
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2

López, Tamames Elvira. "Características organolépticas de los vinos base destinados a la elaboración del cava en función de tratamientos tecnológicos prefermentativos." Doctoral thesis, Universitat de Barcelona, 1993. http://hdl.handle.net/10803/673082.

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Анотація:
Se han realizado un total de 105 determinaciones químicas y sensoriales, relacionadas principalmente con el color, el gusto y el aroma de mostos y vinos blancos del Penedés y destinados a la elaboración de vino espumoso (Cava). Las muestras analizadas corresponden a un ensayo a escala piloto (vendimia de 1988), a cuatro vinificaciones realizadas a escala industrial (vendimias de 1990 y 1991) y a 28 vinos blancos industriales (vendimias de 1990 y 1991). Estas muestras pretenden poner de manifiesto la posible influencia de distintas tecnologias prefermentativas sobre las características sensoriales resultantes. Las tecnologías estudiadas han sido: el tipo de desfangado (estático y dinámico por filtración), la clarificación, el prensado y el conjunto de prácticas tecnológicas propias de las bodegas elaboradoras. Se ha observado que el desfangado por filtración al vacio produce mayores pérdidas en gran parte de los componentes del mosto, con respecto al desfangado estático por decantación. Estas pérdidas repercuten en las características de los vinos, siendo igualmente drásticas para aquellos parámetros considerados "a priori" positivos (aroma afrutado y floral), como para los negativos (aromas y gustos herbáceos). Asimismo, mediante análisis estadístico multivariante, se ha puesto de manifiesto la gran influencia que tienen el año de vendimia, la variedad de uva y la tecnología asociada a las bodegas elaboradoras (desfangado, prensado, levadura, etc.) sobre la calidad organoléptica de los vinos destinados a la obtención de cava.
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3

Maxe, Charlotte. "Impact d’un élevage en fût de chêne sur les caractéristiques physico-chimiques et organoleptiques des vins de base champenois." Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK026.

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Анотація:
Les caractéristiques environnementales du bois de chêne (origine géographique et espèce), ainsi que les pratiques de tonnellerie peuvent impacter les propriétés physico-chimiques et moléculaires des fûts de tonnellerie, et par conséquent des vins vinifiés et élevés dans ces fûts. Cet impact de l'élevage sous bois sur les vins de base champenois n'a quasiment jamais été étudié à ce jour, alors que cette pratique est mise en œuvre depuis plusieurs années par certaines maisons. Or, les caractéristiques de ces vins de base (acidité, degré alcoolique) ainsi que l'absence de recherche d'un boisé tel que pour les vins tranquilles, nécessitent d'approfondir les connaissances scientifiques sur les mécanismes qui peuvent contribuer par exemple à l'amélioration de la stabilité oxydative et de la complexité organoleptique de ces vins. Ainsi, ce projet de thèse a pour objectif de caractériser les impacts physico-chimiques et sensoriels de la vinification et de l'élevage en fût sur les vins de base champenois, en sélectionnant spécifiquement des bois originaires de forêts champenoises. Différentes approches analytiques physico-chimiques (capacité antioxydante, paramètres œnologiques), moléculaires (ellagitanins, métabolome) et sensorielles seront mises en œuvre en systèmes modèles et en conditions réelles d'élevage afin d'élaborer des outils d'adaptation du boisage des vins de base. Une attention particulière sera portée à la caractérisation des fractions moléculaires discriminantes des espèces et origines géographiques champenoises afin de donner une dimension écosystémique locale à ce projet
The environmental characteristics of oak wood (geographical origin and species), as well as the cooperage practices, can affect the physico-chemical and molecular properties of barrels, and consequently the wines vinified and aged in them. This impact of wood ageing on champagne base wines has hardly ever been studied to date, whereas this practice has been implemented for several years by some Champagne houses. However, the characteristics of these base wines (acidity, alcohol content) as well as the will to avoid woody aroma like for still wines, require further scientific knowledge on the mechanisms that can contribute, for example, to improve the oxidative stability and the organoleptic complexity of these wines. This thesis project is aimed at characterizing the physico-chemical and sensory impacts of barrel vinification and barrel ageing on champagne base wines, by specifically selecting woods originating from Champagne forests. Different physic-chemical analytical approaches (antioxidant capacity, oenological parameters…), molecular approaches (ellagitannins, metabolome) and sensory approaches will be implemented in model systems and in real conditions of wine ageing in order to develop tools for adapting wood ageing to base wines. Particular attention will be paid to the characterization of discriminant molecular fractions of species and geographical origins of woods from Champagne forests to give a local ecosystem dimension to this project
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4

Tôrres, Adamastor Rodrigues. "Determinação da acidez total de vinhos tintos empregando titulações baseadas em imagens digitais." Universidade Federal da Paraí­ba, 2010. http://tede.biblioteca.ufpb.br:8080/handle/tede/7168.

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Анотація:
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This work proposes the use of digital images captured by a Webcam for determination of total acidity in red wines by means of an acid-base titration without using an external indicator. Digital images present the colour of the emergent radiation, which is complementary to the radiation absorbed by molecules of anthocyanines presents in wines. Each image, generated according to RGB system, yields a matrix of the values of the R, G and B components whose averages define a the colour value obtained as: 2R ⋅2G ⋅2B. This value was adopted as analytical response to build titrations curves based on digital images (DIB). For a more precise localization of the end point, titrations curves were generated on the basis of the second derivative values of the analytical response. Anthocyanines present different colours according to medium pH and, from the variation of the colour values of the images obtained during the titration of the red wines, the end point could be detected with precision. The official method recommends the use of potenciometric titration for determination of total acidity in red wines. This method requires a dilution of the sample before the titration that must be carried out until a fixed value of pH (8.2 8.4). In order to illustrate the feasibility of the proposed method titrations involving the determination of total acidity in ten red wines samples were carried out. Results were compared to the ones obtained by potenciometric titration used as reference method. No statistic difference has been observed between the results by applying the paired t-test at 95% confidence level. The proposed method yielded results with a better precision than the official method. These advantageous characteristics are attributed to the trivariate nature of the measures associated to digital images.
Neste trabalho, propõe-se o uso de imagens digitais, capturadas com uma Webcam, para determinação da acidez total de vinhos tintos por meio de titulação ácido-base sem a utilização de indicador externo. As imagens digitais apresentam a cor da radiação emergente que é complementar à da radiação absorvida por moléculas de antocianinas presentes nos vinhos. Cada imagem, gerada de acordo com o sistema vermelho-verde-azul (RGB), fornece uma matriz de valores dos componentes R, G e B cujas médias definem o valor de cor obtido como: 2R ⋅2G ⋅2B. Esse valor foi adotado como resposta analítica para a construção das curvas de titulação baseadas em imagens digitais (DIB). Para a localização mais precisa do ponto final, foram geradas as curvas de titulação com base nos valores da segunda derivada da resposta analítica. As antocianinas apresentam diferentes cores de acordo com o pH do meio e, a partir das variações do valor de cor das imagens obtidas durante a titulação dos vinhos tintos, o ponto final pôde ser detectado com precisão. O método oficial recomenda o uso da titulação potenciométrica para a determinação da acidez total de vinhos tintos. Este método requer diluição da amostra antes da titulação que deve ser efetuada até um valor fixo de pH (8,2-8,4). A fim de ilustrar a viabilidade do método proposto, foram realizadas titulações envolvendo a determinação da acidez total em dez amostras de vinhos tintos. Os resultados foram comparados com os obtidos pela titulação potenciométrica usada como método de referência. Constatou-se que não há diferença sistemática estatisticamente significativa entre os resultados, aplicando-se o teste t emparelhado ao nível de 95% de confiança. O método proposto produziu resultados com uma precisão melhor que a do método oficial. Essas características vantajosas da titulação DIB são atribuídas à natureza trivariada das medidas associadas às imagens digitais.
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5

Sizhen, Lan, and Shen Lian. "Microwave Components Based on Magnetic Wires." Thesis, Högskolan i Halmstad, Sektionen för Informationsvetenskap, Data– och Elektroteknik (IDE), 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-13883.

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With  the  continuous  advances  in  microwave  technology,  microwave  components  and  related magnetic materials become more important in industrial environment. In order to further develop the microwave components, it is of interest to find new kinds of technologies and materials. Here, we  introduce  a  new  kind  of  material  --  amorphous  metallic  wires  which  could  be  used  in microwave  components,  and  use  these  wires  to  design  new  kinds  of  attenuators.  Based  on  the fundamental  magnetic  properties  of  amorphous  wires  and  transmission  line  theory,  we  design  a series of experiments focusing on these wires, and analyze all the experimental results.    Experimental  results  show  that  incident  and  reflected  signals  produce  interference  and  generate standing  waves  along  the  wire.  At  given  frequency,  the  insertion  attenuation  S21 [dB]  of  an amorphous wire increases monotonically with dc bias current. The glass cover will influence the  magnetic  domain  structure  in  amorphous  metallic  wires.  Therefore,  it  will  affect  the circumference  permeability  and  change  the  signal  attenuation.  It  is  necessary  to  achieve  the impedance  matching  by  coupling  to  an  inductor  and  a  capacitor  in  the  circuit.  The  impedance matching  makes  the  load  impedance  close  to  the  characteristic  impedance  of  transmission  line. The magnetic wire-based attenuator designed in this thesis work are characterized and compared to conventional pin-diode attenuator.
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6

Atalay, Selcuk. "Magnetoelastic properties of iron-based amorphous wires." Thesis, University of Bath, 1992. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314564.

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7

Wivell, Simon K. "Processing of thallium based superconducting wires and tapes." Thesis, University of Oxford, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339089.

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8

Dziubinschi, Alexandru. "Analysis of finite-span wings based on velocity singularities." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0030/MQ64218.pdf.

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9

Dziubinschi, Alexandru. "Analysis of finite span wings based on velocity singularities." Thesis, McGill University, 1999. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=30242.

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Анотація:
The thesis presents the analysis, based on velocity singularities, of the upswept finite span wings of various planforms and distributions of incidence.
The method of velocity singularities has been first introduced by Mateescu for the analysis of the flow past airfoils, based on the singular behaviour of the fluid velocity near the leading edge and ridges.
In this work, the method of velocity singularities is extended to determine the solution of the flow in the Trefftz plane normal to the uniform stream.
Velocity singularities are used to obtain directly the complex expression of the perturbation velocity in the cross-flow coordinates. The spanwise variation of the circulation is obtained by integrating the real part of the complex conjugate velocity in the Trefftz plane, and then is related to the local intensity of the circulation on the wing.
Two methods of solutions were developed, one applicable only for wings with symmetrical distribution of incidence, and a more general one applicable for both symmetrical and non-symmetrical distribution of incidence.
Both methods have been validated by comparison with Carafoli's solutions for symmetrical wings. Then the more general method has been used to obtain solutions for various wings with non-symmetrical distribution of incidence, such as the case of wings with anti-symmetrically deflected ailerons.
The method was proven to be more efficient and accurate than the comparable methods that are currently employed.
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10

Scarth, Carl. "Robust and reliability-based aeroelastic design of composite wings." Thesis, University of Bristol, 2016. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.707752.

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Книги з теми "Base wines"

1

Tuttle, Dwight W. Sustaining the wings: A fifty-year history of Sheppard Air Force Base (1941-1991). Wichita Falls, Tex: Midwestern State University Press, 1991.

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2

Lewis, Peter. Dead in the dregs: A Babe Stern mystery. Berkeley, CA: Counterpoint, 2010.

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3

United States. Dept. of the Air Force., ed. Wings over the Rockies: The Lowry Air Force Base story. [Washington, D.C.?: Dept. of the Air Force, 1990.

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4

Monde, Bennet B. Wings over Sweetwater: The history of Avenger Field, Texas. [Sweetwater, Tex.]: B.B. Monde, 1995.

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5

Monde, Bennet B. Wings over Sweetwater: The history of Avenger Field, Texas. 2nd ed. [Sweetwater, Tex.?]: B.B. Monde, 2006.

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6

Adams, David. Feminist-based interventions for battering men. Ottawa, Ont: National Clearinghouse on Family Violence, 1988.

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7

Klink, Katherine. Space-time analysis of the surface wind field using vector-based principal components analysis. Elmer, N.J: C.W. Thornthwaite Associates, Laboratory of climatology, 1986.

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8

Klink, Katherine. Space-time analysis of the surface wind field using vector-based principal components analysis. Elmer, N.J: C.W. Thornthwaite Associates, Laboratory of Climatology, 1986.

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9

Su, Timothy Andrew. Structure-Conductivity Relationships in Group 14-Based Molecular Wires. [New York, N.Y.?]: [publisher not identified], 2016.

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10

Kamada, Ray. Preliminary review of flow models considered for use at Vandenberg Air Force Base. Monterey, Calif: Naval Postgraduate School, 1989.

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Частини книг з теми "Base wines"

1

Mamalis, Spyridon, Irene Kamenidou, Aikaterini Karampatea, Elisavet Bouloumpasi, and Adriana Skendi. "Exploring Awareness of Greek Protected Geographical Indication Regional Wines and Their Terroir: The Case of the Prefecture of Drama Greece." In Strategic Innovative Marketing and Tourism, 47–55. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-51038-0_6.

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AbstractThis research explores if wine consumers are aware of the wines of the Greek prefecture of Drama and, in particular, its wines with Protected Geographical Indication (PGI), and if they have previously experienced them. It also investigates where do consumers search online for wine information, and which of the 17 directly related to wine terroir attributes they seek information for. Lastly, it explores if the male and female wine consumers have the same level of awareness and experience with these PGI wines, and if they seek the same terroir elements on the online information channels. An online questionnaire was used to collect 917 valid responses. The data analysis showed that all participants were aware of the wines of Drama Prefecture, and as for the PGI wines (PGI wines of Drama, Hadriani, and Agora), about one half of the sample knows the Drama PGI wines and 48% has had previous experience, 29% knows Hadriani PGI wines and 24.3% has previous experience, and 23.3% knows PGI Agora wines and 20.2% has previous experience with these wines. Main online information search channels are the winery’s website, Google + and Facebook. The terroir elements most searched for information is “area of wine production”, “grape varieties”, and “wine authenticity”. No gender differences were found in knowledge and previous experience with PGI wines of the prefecture of Drama, while for four out of 17 terroir elements that consumers were seeking information of in their online search, gender differences were observed: Place attachment, vineyard terrain, winery landscape architecture, and grape harvesting. Results are discussed and provide suggestions for terroir-based marketing. Results provide insight to consumer behaviour and may lead wineries to implement programs for wine tourism and education on wine terroir characteristics and wine choice connected to gastronomy.
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2

Fabbris, Luigi, and Alfonso Piscitelli. "Wine preferences based on intrinsic attributes: A tasting experiment in Alto Adige/Südtirol province." In Proceedings e report, 129–34. Florence: Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-304-8.26.

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Different methods have been developed by researchers in modelling wine consumers purchase behaviour. The quality of a food product is described by a set of characteristics ascribable to the intrinsic and extrinsic product attributes (Olson and Jacoby, 1972). Price, brand, region of origin, grapes and gained awards are the key extrinsic attributes and physical characteristics of the wine such as taste and flavour are intrinsic attributes. This paper addresses the problem of measuring the intrinsic attributes that characterise the wine, based on specific characteristics and the impact on consumers in terms of preferences. To this end, a fractional factorial experiment held on a selection of white wines of the Alto Adige/Südtirol province in Italy. The sensorial experiment involved a voluntary sample of 33 mild wine consumers and concerned 6 grape varieties typical of that territory. For each variety, two producing cellars were selected for a total of 12 evaluated wines. The experiment followed a double-blind administration procedure to the sample and a paper questionnaire was used to elicit the consumers’ opinions on the tasted wines. The results show that intrinsic attributes, such as taste-olfactory intensity, harmony and olfactory complexity, are the drivers used in combination by consumers to rank wines in order of preference.
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3

Spring, Leah K., and Andrew C. Krakowski. "Port-Wine Birthmark and Hemangioma." In Evidence-Based Procedural Dermatology, 1003–31. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-02023-1_57.

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4

Zarco-Tejada, Mª Ángeles. "From wine description to wine formalization." In Text and Wine, 242–57. Amsterdam: John Benjamins Publishing Company, 2023. http://dx.doi.org/10.1075/ivitra.38.16zar.

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In this paper we address the problem of formalizing content of the wine domain within a more general ontological context and concentrate on the adjective-noun constructions. For our research we have selected data from the web and have faced the recent evaluative adjectives introduced to describe wine these days. We show how some language uses convey aspects of meaning that should be coded as part of the lexical semantics of the noun “wine”, since understanding some metaphors is only possible if some conventional activities related to wine are considered. For this purpose, we have chosen Pustejovsky’s Qualia Structures and have suggested Conventionalized Attributes (CA) as a means to represent hidden meanings that are the bases for the correct interpretation of new metaphorical uses.
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5

Jia, Wangcun, Carol Cheng, Wenbin Tan, Martin C. Mihm, and J. Stuart Nelson. "Angiogenesis and Pathogenesis of Port Wine Stain and Infantile Hemangiomas." In Angiogenesis-Based Dermatology, 145–71. London: Springer London, 2017. http://dx.doi.org/10.1007/978-1-4471-7314-4_8.

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6

Merino Ferradá, María del Carmen. "Non-expert wine discourse interpretation." In Text and Wine, 113–30. Amsterdam: John Benjamins Publishing Company, 2023. http://dx.doi.org/10.1075/ivitra.38.09mer.

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Analyses of how wine experts use language to describe wine experience abound in academic works from different perspectives. However, little attention has been devoted to understanding the processes underlying wine discourse interpretation by general consumers, a large segment of the wine community that often lacks essential specific lexical and conceptual knowledge of the field. In this paper a proposal is built about how non-expert wine discourse interpretation develops. Based on Relevance theory together with a close analysis non-expert preferences and the specific design of the linguistic stimuli, we construct a hypothesis about the inferential nature of wine discourse interpretation and the lines along which this process could develop.
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7

Pankhurst, Q. A. "Iron-based Amorphous Ribbons and Wires." In Mössbauer Spectroscopy Applied to Magnetism and Materials Science, 59–83. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4899-1763-8_3.

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8

Ayai, Naoki, Munetsugu Ueyama, Takeshi Kato, Shin-ichi Kobayashi, Akira Mikumo, Tetsuyuki Kaneko, Takeshi Hikata, Kazuhiko Hayashi, and Hiromi Takei. "Development of Bi Based Superconducting Wires." In Advances in Superconductivity XII, 631–36. Tokyo: Springer Japan, 2000. http://dx.doi.org/10.1007/978-4-431-66877-0_189.

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9

Wada, Y. "A Proposal of Atom Electronics Based on Atom/Molecule Switching Devices." In Atomic and Molecular Wires, 193–202. Dordrecht: Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-011-5882-4_18.

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10

Carpita, Maurizio, and Silvia Golia. "Prediction of wine sensorial quality: a classification problem." In Proceedings e report, 235–38. Florence: Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-461-8.44.

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When dealing with a wine, it is of interest to be able to predict its quality based on chemical and/or sensory variables. There is no agreement on what wine quality means, or how it should be assessed and it is often viewed in intrinsic (physicochemical, sensory) or extrinsic (price, prestige, context) terms (Jackson, 2017). In this paper, the wine quality was evaluated by experienced judges who scored the wine on the base of a 0-10 scale, with 0 meaning very bad and 10 excellent, so, the resulting variable was categorical. The models applied to predict this variable provide the prediction of the occurrence probabilities of each of its categories. Nevertheless, jointly with this probabilities’ record, the practitioners need the predicted value (category) of the variable, so the statistical problem to be covered refers to the way in which this probabilities’ record is transformed into a single value. In this paper we compare the predictive performances of the default method (Bayes Classifier - BC), which assigns a unit to the most likely category, and other two methods (Maximum Difference Classifier and Maximum Ratio Classifier). The BC is the optimal criterion if one is interested in the accuracy of the classification, but, given that it favors the prevalent category most, when there is not a category of interest, it cannot be the best choice. The data under study concern the quality of the red variant of the Portuguese "Vinho Verde" wine (Cortez et al., 2009), measured on a 0-10 scale. Nevertheless, only 6 scores were used, with 2 scores with a very few number of observations, so this is the right context for predictive performance comparisons. In the study, we investigated different merging of categories and we used 11 explanatory variables to estimate the probabilities’ record of the wine quality variable.
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Тези доповідей конференцій з теми "Base wines"

1

Azambuja, Rogério Xavier de, A. Jorge Morais, and Vítor Filipe. "X-Wines: Dados sobre Vinhos para Ampla Utilização." In Escola Regional de Banco de Dados. Sociedade Brasileira de Computação - SBC, 2024. http://dx.doi.org/10.5753/erbd.2024.238852.

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No atual cenário de crescimento tecnológico, à semelhança da maioria dos produtos agrícolas, o vinho apresenta um volume de dados disponibilizado muito reduzido ou com poucos elementos, o que limita a exploração científica, como é o caso nos sistemas de recomendação. Este artigo apresenta e avalia uma nova base de dados denominada X-Wines no seu primeiro ano de publicação. Ela é constituída por 100.646 rótulos de vinhos produzidos em 62 países e 21 milhões de classificações reais dos consumidores encontrados na Web aberta em 2022. X-Wines é disponibilizada para ser livremente utilizada em sistemas de recomendação, aprendizado de máquina e uso geral, como uma contribuição à ciência de dados.
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2

Man, Carmen Mihaela, and Camelia Slave. "The Wine Routes in France." In 8th International Scientific Conference ERAZ - Knowledge Based Sustainable Development. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2022. http://dx.doi.org/10.31410/eraz.2022.269.

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Wine is much more than a simple agricultural product or a vague raw material that is traded on the markets of London or Chicago. Wine ac­companies, enhances, completes and sometimes sublimates our table. How­ever, it cannot be confined to the gastronomy sector alone because it is much more than that. Wine has a cultural, historical and heritage dimension, it also occupies a decisive place in the economic and social fields. France and wine… A long story that has caused a lot of “ink to flow”. It was the Greeks who, around 600 BC. AD, planted the first vines in southern Gaul. From the 2nd century BC. AD, the Romans and then the Gallo-Romans gradually de­veloped wine production throughout the territory of present-day France. Dur­ing the Middle Ages and the centuries that followed, the wines were perfected. This movement resulted in the emergence of very different beverages, which current producers continue to improve.
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3

Дубинина, Елена Васильевна, Варвара Алексеевна Захарова, Ирина Андреевна Ротару, and Александра Александровна Чистова. "EVALUATION CRITERIA OF WINE MATERIALS INTENDED FOR THE PRODUCTION OF RED SPARKLING WINES." In Сборник избранных статей по материалам научных конференций ГНИИ "Нацразвитие" (Санкт-Петербург, Февраль 2021). Crossref, 2021. http://dx.doi.org/10.37539/feb295.2021.27.48.005.

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На основании комплексного исследования физико-химических показателей красных виноматериалов для игристых вин, в том числе состава фенольных соединений и хроматических характеристик цвета, научно обоснована целесообразность использования дополнительных физико-химических показателей при оценке виноматериалов, предназначенных для производства красных игристых вин. Based on a comprehensive study of the physical and chemical parameters of red wine materials for sparkling wines, including the composition of phenolic compounds and chromatic color characteristics, the feasibility of using additional physical and chemical indicators in the evaluation of wine materials intended for the production of red sparkling wines is scientifically justified.
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4

Efimenko, G. A., K. V. Inkola, Yu V. Shokina, and P. E. Balanov. "Creating and improving the technology of wine drinks based on wild berries of the Kola Peninsula." In Problems of the Arctic region. FRC KSC RAS, 2023. http://dx.doi.org/10.37614/978.5.91137.510.2.009.

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The article presents the results of scientific substantiation of a technological solution aimed at strengthening berry notes in the bouquet of a previously developed wine drink based on berry puree of blueberries and crowberries. The effectiveness of introducing dried berry pulp powder (blueberries) into the wine wort as a source of polyphenol compounds responsible for the formation of a bouquet of wines and wine drinks has been experimentally confirmed. Using the fuzzy sets method implemented in the MatLab software package, optimal technological parameters of preparation and application of berry pulp were found, namely, the method and temperature of drying blueberry pulp collected at the stage of obtaining berry puree and then subjected to shock freezing in order to preserve and prolong the shelf life of valuable secondary food raw materials; the duration of infusion of wort on berry pulp and the mass fraction of dried pulp powder added to the wort to enhance the typical berry notes in the bouquet of the developed wine drink.
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5

Holste, Claudia. "Coupling G-Wires To Metal Nanoparticles." In DNA-BASED MOLECULAR ELECTRONICS: International Symposium on DNA-Based Molecular Electronics. AIP, 2004. http://dx.doi.org/10.1063/1.1805378.

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6

Marinov, Georgi, Teodoro Gallucci, Vesselina Dimitrova, and Petyo Boshnakov. "Clustering of Customer Attitudes Towards Eco-Innovations - Evidence from Bulgaria." In 9th BASIQ International Conference on New Trends in Sustainable Business and Consumption. Editura ASE, 2023. http://dx.doi.org/10.24818/basiq/2023/09/050.

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The research objective of the paper is twofold: firstly, to investigate how the adoption of innovative practices in the wine industry from the environmental, social, and conventional points of view influences consumers' choices in Bulgaria, and secondly, what is the connection between eco-innovation and consumer attitudes. Based on the results from the previous research study, we calculate index values for different types of innovations and we use the k-means clustering procedure to explore consumers’ attitudes towards eco-innovations in Bulgaria by determining an optimal number of clusters. Bulgarian young consumers (<26 age) are environmentally friendly and orientated towards eco-innovations in the wine industry with special emphasis on recycling (water, energy) and replacing materials. Our findings confirm other recent studies that preferences for eco-innovations in the wine industry are correlated with a willingness to pay more for organic wines. In the present paper, eco-innovation in the wine industry is studied from the demand side, which is traditionally neglected. To our knowledge, clustering analysis for customer attitudes regarding eco-innovations in the wine industry is applied for the first time in Bulgaria. The results of the study can be helpful for wine managers, technical specialists, and wine-producing companies to prioritize their green efforts for the youth generation in Bulgaria.
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7

Han, Min-Woo, Hugo Rodrigue, Seunghyun Cho, Sung-Hyuk Song, Won-Shik Chu, Haecheon Choi, and Sung-Hoon Ahn. "Design and Performance Evaluation of Soft Morphing Car-Spoiler." In ASME 2014 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/detc2014-34915.

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Automotive wings are considered to be aerodynamic devices which have a significant effect on the driving, braking and cornering performances by influencing the flow of fluids around the vehicle without changing the weight of the vehicle. The wings have developed from having a fixed shape to multi-sectional wings in order to amplify the advantages of their aerodynamic effect in specific situations such as cornering and braking. However, the multi-sectional wings based on flaps, ailerons, and slats have to modify their surface or camber using hinged parts. These discrete sections create aerodynamic losses during shape changes. In this paper, a morphing car-spoiler based on a reinforced elastomer capable of continuous self-actuation throughout its surface was applied to a small-scale vehicle without slotted parts or mechanical elements. The designed morphing car-spoiler consists of a woven type Smart Soft Composite (SSC) which was made by weaving Shape Memory Alloy (SMA) wires and glass fibers embedded in a polydimethylsiloxane (PDMS) polymeric soft matrix. The phase transformation from martensite to austenite of the SMA wires creates an axial load in the longitudinal direction resulting in symmetric bending of the spoiler. Using an open-blowing type wind tunnel, tests were conducted on the stand-alone spoiler to verify its aerodynamic effects. Furthermore, to evaluate its performance in practice, the morphing car-spoiler was mounted on a small-scale vehicle and tested in a closed-type wind tunnel. Results show that the morphing car-spoiler generates a downforce which increases the normal tire adhesion and that it is possible to adapt its shape for various situations such as cornering and braking.
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8

Sondermann, Anett. "Assembly Of G-Quartet Based DNA Superstructures (G-Wires)." In DNA-BASED MOLECULAR CONSTRUCTION: International Workshop on DNA-Based Molecular Construction. AIP, 2002. http://dx.doi.org/10.1063/1.1520081.

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9

Kashikhin, Vadim. "Accelerator Magnet Development Based on COMB Technology with STAR® Wires." In Accelerator Magnet Development Based on COMB Technology with STAR® Wires. US DOE, 2023. http://dx.doi.org/10.2172/1993249.

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10

Boisier, Bertrand, Alamin Mansouri, Pierre Gouton, and Philippe Trollat. "Wine Color Characterization and Classification for Nuances Reproduction." In Internet-Based Systems (SITIS 2009). IEEE, 2009. http://dx.doi.org/10.1109/sitis.2009.25.

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Звіти організацій з теми "Base wines"

1

Hara, Tetsu, and Stephen E. Belcher. Physics-based Parameterizations of Air-sea Fluxes at High Winds. Fort Belvoir, VA: Defense Technical Information Center, September 2003. http://dx.doi.org/10.21236/ada630027.

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2

Hara, Tetsu, and Stephen E. Belcher. Physics-Based Parameterizations of Air-Sea Fluxes at High Winds. Fort Belvoir, VA: Defense Technical Information Center, September 2001. http://dx.doi.org/10.21236/ada625395.

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3

Hara, Tetsu, and Stephen E. Belcher. Physics-Based Parameterizations of Air-Sea Fluxes at High Winds. Fort Belvoir, VA: Defense Technical Information Center, September 2002. http://dx.doi.org/10.21236/ada627361.

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4

Warne, Larry, Salvatore Campione, and William Langston. Multipole-based Cable Braid Magnetic Penetration Model for Conducting Wires. Office of Scientific and Technical Information (OSTI), October 2023. http://dx.doi.org/10.2172/2430894.

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5

Shanahan, John N. Shock-Based Operations. New Wine in an Old Bottle. Fort Belvoir, VA: Defense Technical Information Center, May 2001. http://dx.doi.org/10.21236/ada445375.

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6

Hara, Tetsu, Isaac Ginis, and Stephen E. Belcher. Physics-based Parameterizations of Air-sea Fluxes at High Winds Extension of CBLAST. Fort Belvoir, VA: Defense Technical Information Center, September 2007. http://dx.doi.org/10.21236/ada541535.

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7

Lindner, Douglas K. Energy Based Topology Optimization of Morphing Wings a Multidisciplinary Global/Local Design Approach. Fort Belvoir, VA: Defense Technical Information Center, December 2006. http://dx.doi.org/10.21236/ada480198.

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8

Wilson, D., Michael Shaw, Vladimir Ostashev, Michael Muhlestein, Ross Alter, Michelle Swearingen, and Sarah McComas. Numerical modeling of mesoscale infrasound propagation in the Arctic. Engineer Research and Development Center (U.S.), October 2022. http://dx.doi.org/10.21079/11681/45788.

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The impacts of characteristic weather events and seasonal patterns on infrasound propagation in the Arctic region are simulated numerically. The methodology utilizes wide-angle parabolic equation methods for a windy atmosphere with inputs provided by radiosonde observations and a high-resolution reanalysis of Arctic weather. The calculations involve horizontal distances up to 200 km for which interactions with the troposphere and lower stratosphere dominate. Among the events examined are two sudden stratospheric warmings, which are found to weaken upward refraction by temperature gradients while creating strongly asymmetric refraction from disturbances to the circumpolar winds. Also examined are polar low events, which are found to enhance negative temperature gradients in the troposphere and thus lead to strong upward refraction. Smaller-scale and topographically driven phenomena, such as low-level jets, katabatic winds, and surface-based temperature inversions, are found to create frequent surface-based ducting out to 100 km. The simulations suggest that horizontal variations in the atmospheric profiles, in response to changing topography and surface property transitions, such as ice boundaries, play an important role in the propagation.
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9

Gore, Tim, Mira Alestig, Sabita Banerji, and Giorgia Ceccarelli. The Workers Behind Sweden's Italian Wine: An illustrative Human Rights Impact Assessment of Systembolaget's Italian wine supply chains. Oxfam, September 2021. http://dx.doi.org/10.21201/2021.7703.

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This paper reports on an illustrative human rights impact assessment (HRIA) of the Italian wine supply chains of Systembolaget, the Swedish monopoly alcohol retailer. The HRIA aimed to evaluate the actual and potential human rights impacts at the production stage of the value chain in Italy, to identify their root causes, and to provide recommendations to relevant stakeholders concerning their prevention, mitigation and/or remediation. The assessment took just over a year and consisted of five phases of analysis using a methodology aligned with the UN Guiding Principles on Business and Human Rights (UNGPs). However, the onset of Italy’s severe first wave of coronavirus in 2020 meant that the assessment team was unable to conduct the field study phase with the full rigour required of an HRIA. The field phase started in September 2019, with an initial assessment phase based on a literature review and a round of stakeholder interviews from September 2019 to March 2020. Further, limited, worker interviews were conducted from October 2020 to January 2021. The result is an illustration of the human rights risks that are present in the areas of Italy from which Systembolaget sources its wine.
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10

Warne, Larry, Salvatore Campione, William Langston, and Johnny Himbele. Magnetic Properties of Cables with Meandering Wires through a Multipole-based Cable Braid Electromagnetic Penetration Model. Office of Scientific and Technical Information (OSTI), July 2023. http://dx.doi.org/10.2172/2430887.

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