Indusketako bigarren kanpainan, ardoa ekoizteko beste gela batzuk aurkitu dira; oraingoz lau espazio ageri dira: bi calcatoria eta bi lacus. Aurkikuntza horiei esker gehitu egin dira Nafarroan ...ardogintzako instalazioekin lotuta dauden erromatarren garaiko aztarna arkeologikoak.
The second excavation campaign has led to the discovery of new rooms dedicated to the production of wine, at the moment, with four rooms: two calcatoria and two lacus. This discovery increases the archaeological remains of the Roman era linked to the facilities for making wine in Navarre.
La segunda campaña de excavación ha deparado el descubrimiento de nuevas estancias dedicada a la producción de vino contando, por el momento, con cuatro espacios: dos calcatoria y dos lacus. Estos descubrimientos vienen a incrementar los restos arqueológicos de época romana vinculados con las instalaciones para la elaboración de vino en el territorio navarro.
The analysis of the wine market in the Republic of Belarus is presented; the issues of standardization and technical regulation of production and turnover of wine production are analyzed. The ...technology of production of natural fruit and berry wines is comprehensively and systematically developed and described. Theoretically grounded techniques of increasing the biological value of natural fruit and berry wines are substantiated. Medical and biological aspects of wine consumption are evaluated; wine market of the Republic of Belarus is analyzed. Scientific support of the development of wine industry is offered, standardization and technical regulations in the field of winemaking are outlined; classification of wine products is presented. The process of manufacturing of natural fruit and berry wines is described. Biochemical process of alcoholic fermentation, raw materials for the production of natural fruit and berry wines, chemical composition of fruits and berries, used for winemaking is analyzed. Technological potential of fruit materials is evaluated; the most important methods of processing of fruits and berries are enumerated. Modern technologies of processing of extractable natural fruit and berry wines are suggested; theoretical framework for the assessment of extract content of wines is developed. Recommendations of the increment of mass concentration of residual extract of natural fruit and berry wines are given; equipment for the manufacturing of natural fruit and berry wines and treated wine products is analyzed.
An HPLC/MS application to anthocyanic compounds of Vitis vinifera L. is described. A series of liquid-liquid and liquid-solid extractions yielded an extract containing anthocyanic compounds only. ...This extract was analyzed by HPLC/DAD and HPLC/MS, and UV-vis and MS spectra of each compound were obtained. An API ion-spray interface allowed coupling between the chromatographic system and a mass spectrometer. This interface allowed application of the chromatographic conditions normally used in the HPLC analysis of anthocyanic compounds, which led to the identification of the 3-glucosides, the 3-acetylglucosides, and the 3-p-coumaroylglucosides of delphinidin, cyanidin, petunidin, peonidin, and malvidin, already known in the literature. Two 3-caffeoylglucoside derivatives were identified too, and it has been possible to identify, for the first time, some 3,5-diglucosides that are known to be present in Vitis sp. but not in Vitis vinifera L. The investigated cultivars showed the same anthocyanic profile but dramatic quantitative differences
From the perspective of the Classic Philology, this is, from the analysis of Greek and Latin authors, as the De re coquinaria of Apicius, this paper shows the symbolic and material value that oil, ...wine and bread (known as the Mediterranean Triad of Food) has in Greco-Roman cul-ture in Antiquity.
Desde la perspectiva de la filología clásica, mediante el análisis de textos de autores griegos y latinos, y en especial de la revisión del De re coquinaria atribuido a Apicio, se expone el valor simbólico y material que tienen el aceite, el vino y el pan (llamados la tríada mediterránea de la alimentación), para la cultura grecorromana de la antigüedad.
Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation Balcerek, M., Technical Univ. of Lodz (Poland). Inst. of Fermentation Technology and Microbiology; Szopa, J., Technical Univ. of Lodz (Poland). Inst. of Fermentation Technology and Microbiology
Czech Journal of Food Sciences,
01/2012, Letnik:
30, Številka:
2
Journal Article
Recenzirano
Odprti dostop
The biosynthesis of ethanol and release of hydrocyanic acid are important factors characterising the fermentation process of fruit mashes. The aim of our study was to determine the effects of the ...fruit pretreatment and method of fermentation (with or without the addition of wine yeast) on the dynamics of ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation and its concentrations in the spirits obtained. Depending on the fermentation variants, the highest rate of ethanol biosynthesis was observed between the first and third days of plum mashes fermentation, and between the first and fourth days of chokeberry mashes fermentation. In the majority of fermented mashes, the maximum dynamics of HCN liberation was recorded on the first day of the process. Spontaneous fermentation of fruit pulp resulted in much higher amounts of HCN in the spirits obtained (10.5 mg/L of plum spirit 40%, v/v, and 28.90 mg/L of chokeberry spirit 40%, v/v) in relation to the contents observed in the distillates from the mashes fermented with the addition of S. bayanus wine yeast (2.80 mg/L of plum spirit 40%, v/v, and 12.46 mg/L of chokeberry spirit 40%,v/v). The treatment with the pectolytic preparation (PEKTOZYMETM POWERMash) had no significant effect on the concentration of HCN in fruit spirits, whereas the pressure/thermal treatment reduced HCN content, especially in chokeberry distillate, by ca. 71% as compared to the reference spirit (obtained from raw pulp).
PDF