Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes.

This study examines the feasibility of replacing SO2 in a New Zealand Sauvignon Blanc wine with a green tea extract. The treatments included the control with no preservatives (C), the addition of green tea extract at 0.1 and 0.2 g/L (T1 and T2), and an SO2 treatment at 50 mg/L (T3). Five monomeric phenolic compounds were detected in the green tea extract used for the experiment, and their concentrations ranged in the order (-)-epigallocatechin gallate > (-)-epigallocatechin > (-)-epicatechin > (-)-epicatechin gallate > gallic acid. At the studied addition rates, these green tea-derived phenolic compounds contributed to ∼70% of the antioxidant capacity (ABTS), ∼71% of the total phenolic index (TPI), and âˆ¼ 84% of tannin concentration (MCPT) of the extract dissolved in a model wine solution. Among wine treatments, T1 and T2 significantly increased the wine's colour absorbance at 420 nm, MCPT, gallic acid and total monomeric phenolic content. TPI and ABTS were significantly higher in wines with preservatives (i.e., T2 > T1 â‰… T3 > C, p < 0.05). These variations were observed both two weeks after the treatments and again after five months of wine aging. Additionally, an accelerated browning test and a quantitative sensory analysis of wine colour and mouthfeel attributes were performed after 5 months of wine aging. When exposed to excessive oxygen and high temperature (50 °C), T1 and T2 exhibited ∼29% and 24% higher browning capacity than the control, whereas T3 reduced the wine's browning capacity by ∼20%. Nonetheless, the results from sensory analysis did not show significant variations between the treatments. Thus, using green tea extract to replace SO2 at wine bottling appears to be a viable option, without inducing a negative impact on the perceptible colour and mouthfeel attributes of Sauvignon Blanc wine.

Exogenous abscisic acid and sugar induce a cascade of ripening events associated with anthocyanin accumulation in cultured Pinot Noir grape berries.

Fruit quality is dependent on various factors including flavour, texture and colour. These factors are determined by the ripening process, either climacteric or non-climacteric. In grape berry, which is non-climacteric, the process is signalled by a complex set of hormone changes. Abscisic acid (ABA) is one of the key hormones involved in ripening, while sugar availability also plays a significant role in certain ripening aspects such as anthocyanin production. To understand the relative influence of hormone and sugar signalling in situ can prove problematic due to the physiological and environmental (abiotic and biotic) factors at play in vineyards. Here we report on the use of in vitro detached berry culture to investigate the comparative significance of ABA and sugar in the regulation of Pinot noir berry anthocyanin production under controlled conditions. Using a factorial experimental design, pre-véraison berries were cultured on media with various concentrations of sucrose and ABA. After 15 days of in vitro culture, the berries were analysed for changes in metabolites, hormones and gene expression. Results illustrated a stimulatory effect of sucrose and ABA on enhancing berry colour and a corresponding increase in anthocyanins. Increased ABA concentration was able to boost anthocyanin production in berries when sucrose supply was low. The sucrose and ABA effects on berry anthocyanins were primarily manifested through the up-regulation of transcription factors and other genes in the phenylpropanoid pathway, while in other parts of the pathway a down-regulation of key proanthocyanindin transcription factors and genes corresponded to sharp reduction in berry proanthocyanidins, irrespective of sucrose supply. Similarly, increased ABA was correlated with a significant reduction in berry malic acid and associated regulatory genes. These findings suggest a predominance of berry ABA over berry sugar in coordinating the physiological and genetic regulation of anthocyanins and proanthocyanins in Pinot noir grape berries.

In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation.

We investigated perception of mouthfeel in Pinot noir wines and its physicochemical determinants. Seventeen wine professionals judged 18 Pinot noir wines via two tasting tasks, Descriptive Rating and Directed Sorting, the latter based on perception of in-mouth attributes. Selected chemical measures of the same 18 wines were determined. Sensory results demonstrated that mouthfeel attributes driving high quality were smoothness/silky/velvety, volume/fullness/roundness, overall body, and viscosity/mouth-coating, while the taste of bitterness and perceived tannin harshness drove low quality judgments. Perceived astringency and expressions of tannin (e.g., soft; harsh; fine) drove sorting behaviour of participants. Partial least squares regression (PLSR) was used to associate perceived in-mouth phenomena and chemical composition. The phenolic profile, in particular tannin concentration and structure, was the most important predictor of astringency and its sub-components. These results have important implications for wine producers aiming to enhance perceived quality in their Pinot noir wines.

Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters.

Quality and complexity are abstract terms employed frequently to describe a wine's overall attributes. In the present study, we investigated: (i) attributes driving wine professionals' judgments of quality and complexity in Pinot noir wines; (ii) the relation between these two abstract concepts; and (iii) association of each concept with varietal typicality. Twenty-two wine professionals evaluated 18 New Zealand Pinot noir wines in both clear and opaque glassware via two sensory tasks, a descriptive rating task and an 8-attribute, perceived complexity questionnaire. Sensory data were associated with wine UV-spectrophotometry colour measures to aid interpretation of the influence of tasting-glass colour. Results demonstrated the key drivers of perceived quality were descriptors varietal typicality, expressiveness, overall structure, and attractive fruit aromatics, along with complexity questionnaire attributes of harmony, balance and number of identifiable flavours. Reductive notes drove low-quality judgments. Data show that quality and complexity were positively associated concepts and that both were linked positively with varietal typicality. Visual influence was not a major driver of wine professionals' judgments but being able to see a wine's colour influenced tasters' judgments to wines at each end of the price/quality spectrum. We discuss the results in terms of cognitive phenomena associated with judgments by those with domain-specific expertise.

Motivação para aprender na formação superior em saúde / Motivation to learn in health college training / Motivación para aprender en educación superior en salud

Estudos têm demonstrado que a motivação para aprender está associada ao bom desempenho acadêmico. O presente estudo objetivou investigar se há diferenças na motivação para aprender entre os cursos de Fisioterapia, Educação Física e Enfermagem, e a influência do estágio supervisionado. Participaram deste estudo 500 universitários de ambos os sexos, entre 18 e 58 anos (m = 26,43; dp = 6,97), do primeiro ao décimo período, sendo que 279 (55,8%) já haviam realizado estágio curricular. A coleta de dados foi realizada por meio da Escala de Avaliação da Motivação para Aprender de Alunos Universitários. Os resultados mostraram que alunos dos cursos de Enfermagem e Fisioterapia eram mais motivados que os de Educação Física. Em nenhum dos cursos foram encontradas diferenças de motivação entre sexo masculino e feminino. A análise que comparou os alunos que fizeram estágio e não fizeram estágio também não foi significativa. (AU)

Studies have shown that motivation to learn is associated to good academic performance. Our goal was to investigate differences in learning motivation among the courses of physiotherapy, physical education, and nursery, and the influence of a supervised internship. Participants included 500 university students of both sexes, aged between 18 and 58 years (M = 26.43; SD =6.97), from the first to the tenth period, of which 279 (55.8%) had already completed a curricular internship. Data collection was conducted with the Scale for evaluation of motivation lo learn of university students. Results showed that the nursery and physiotherapy students were more motivated than those of physical education courses. No differences in motivation were not found between men and women in any of the courses. The analysis that compared the students who completed an internship and those who did not, showed no relevant significance. (AU)

Los estudios han demostrado que la motivación para aprender está asociada a un buen desempeño académico. El objetivo de este estudio fue investigar si hay diferencias de motivación entre los cursos de fisioterapia, educación física y enfermería, y la influencia de las pasantías supervisadas. Participaron en este estudio 500 estudiantes universitarios de ambos sexos, entre 18 y 58 años (m = 26,43; de = 6, 97), del primer al décimo período, y 279 (55,8%) ya habían realizado esas pasantías supervisadas. La recopilación de datos se llevó a cabo a través de la Escala de Evaluación de Motivación para aprender de los Alumnos Universitarios. Los resultados mostraron que los alumnos de los cursos de enfermería y fisioterapia estaban más motivados que los de educación física. En ninguno de los cursos se encontraron diferencias de motivación por causa del sexo. El análisis que comparó a los estudiantes que hicieron pasantías supervisadas y los que no hicieron tampoco fue significativo. (AU)

Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine.

Elemental sulfur is a fungicide traditionally used to control Powdery Mildew in the production of grapes. The presence of sulfur residues in grape juice has been associated with increased production of hydrogen sulfide during fermentation, which could take part in the formation of the varietal thiol 3-mercaptohexanol. This work examines whether elemental sulfur additions to Sauvignon blanc juice can increase the levels of sought-after varietal thiols. Initial trials were performed in South Africa and indicated a positive impact of sulfur on the levels of thiols. Further experiments were then carried out with New Zealand Sauvignon blanc and confirmed a positive relationship between elemental sulfur additions and wine varietal thiols. The formation of hydrogen sulfide was observed when the addition of elemental sulfur was made to clarified juice, along with an increase in further reductive sulfur compounds. When the addition of sulfur was made to pressed juice, prior to clarification, the production of reductive sulfur compounds was drastically decreased. Some mechanistic considerations are also presented, involving the reduction of sulfur to hydrogen sulfide prior to fermentation.

O estágio curricular como práxis pedagógica: representações sociais acerca da criança com deficiência físico-motora entre estudantes de Fisioterapia / The curriculum internship as pedagogical praxis: social representations regarding children with physical motor deficiency among physiotherapy students / La pasantía curricular como praxis pedagógica: representaciones sociales sobre los niños con deficiencia físico-motora entre estudiantes de Fisioterapia

O artigo analisa a transformação das representações sociais dos alunos de fisioterapia acerca da criança com deficiência físico-motora, influenciada pelo estágio em fisioterapia pediátrica. Consideramos, para a problematização, o modo estigmatizado como as pessoas com deficiência são representadas, e a influência do estágio curricular supervisionado na formação acadêmica em saúde. A pesquisa, de caráter qualitativo, contou com 24 alunos ingressantes e egressos do estágio em fisioterapia pediátrica, submetidos a entrevistas semiestruturadas e grupo focal. O estudo permitiu inferir que as representações são possibilitadas, fundamentalmente, pela experiência do estágio, embora as disciplinas teórico-conceituais forneçam subsídios técnicos para a intervenção. Dessa forma, o currículo deve enfatizar o estágio como conhecimento e práxis, uma vez que os ganhos extrapolam a mudança na forma de ver a deficiência, trazendo benefícios e recursos profissionais incomparáveis, além de valores pessoais essenciais para a formação humana.

This paper analyses the transformation of social representations among physiotherapy students, regarding children with physical motor deficiency, influenced by internships on pediatric physiotherapy. In posing this issue, we took into consideration the stigmatized manner in which people with deficiencies are represented and the influence of supervised curriculum internships on undergraduate healthcare training. This was a qualitative study on 24 students entering and leaving pediatric physiotherapy internships, who participated in semi-structured interviews and focus groups. This study made it possible to infer that the representations were fundamentally provided through the experience of the internship, although the theoretical and conceptual disciplines furnished technical support for the intervention. In this manner, the curriculum needs to emphasize the internship as knowledge and praxis, since the gains transcend the change in the way that deficiency is regarded, bringing incomparable benefits and professional resources, as well as personal values that are essential for shaping human character.

El artículo analiza la transformación de las representaciones sociales de los alumnos de fisioterapia sobre el niño con deficiencia físico-motora, influenciada por la pasantía en fisioterapia pediátrica. Para la problematización consideramos el modo estigmatizado en que las personas con deficiencias son representadas y la influencia de la pasantía curricular supervisada en la formación académica en salud. La encuesta, de carácter cualitativo, se realizó con 24 alumnos ingresados y formados en fisioterapia pediátrica que realizaron entrevistas semi-estructuradas y grupo focal. El estudio permitió la inferencia de que las representaciones son fundamentalmente posibilitadas por la experiencia de la pasantía, aunque las disciplinas teórico-conceptuales suministren subsidios técnicos para la intervención. De esa forma, el currículum debe dar énfasis a la pasantía como conocimiento y praxis, puesto que los beneficios extrapolan el cambio en la manera de ver la discapacidad, proporcionando beneficios y recursos profesionales incomparables, además de valores esenciales para la formación humana.

Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations.

In this work, we have used classical genetics techniques to find improved starter strains to produce cachaça with superior sensorial quality. Our strategy included the selection of yeast strains resistant to 5,5',5″-trifluor-D: ,L: -leucine (TLF) and cerulenin, since these strains produce higher levels of higher alcohols and esters than parental strains. However, no clear relationship was observed when levels of flavoring compounds were compared with the levels expression of the genes (BAT1, BAT2, ATF2, EEB1 genes) involved with the biosynthesis of flavoring compounds. Furthermore, we determined the stability of phenotypes considered as the best indicators of the quality of the cachaça for a parental strain and its segregants. By applying the principal component analysis, a cluster of segregants, showing a high number of characteristics similar to the parental strain, was recognized. One segregant, that was resistant to TLF and cerulenin, also showed growth stability after six consecutive replications on plates containing high concentrations of sugar and ethanol. "Cachaça" produced at laboratory scale using a parental strain and this segregant showed a higher level of flavoring compounds. Both strains predominated in an open fermentative process through seven cycles, as was shown by mitochondrial restriction fragment length polymorphisms analysis. Based on the physical chemical composition of the obtained products, the results demonstrate the usefulness of the developed strategies for the selection of yeast strains to be used as starters in "cachaça" production.

Desempenho de planos de amostragem de 2-classes e de 3-classes para avaliação da qualidade microbiológica de alimentos / Performance of 2-and 3-classes sampling schemes for assessing the food microbiologica quality

Os planos de amostragem em análise microbiológica auxiliam no monitoramento do processo e da qualidade da matéria-prima e do produto. Para estudar o desempenho dos planos na avaliação da qualidade microbiológica de alimentos, foram analisados os parâmetros de tamanho do lote (N), tamanho da amostra(n) e número de aceitação (c) para os planos de 2-classes, e o efeito da distribuição dos microrganismos no lote (σ e μ) e da diferença entre o logaritmo do limite microbiológico inaceitável (M) e marginal (m) para os planos de 3-classes. Verificou-se que o desempenho dos planos de 2-classes dependeu exclusivamente de n e c. Quanto maior o n, para um dado c e fração de unidades defeituosas (p), menor foi a probabilidade de aceitação (Pa) do lote, e maior o poder de discriminação dos planos. Para os planos de 3-classes, para um mesmo n e c, o risco do fornecedor ter seus lotes rejeitados a um determinado nível de qualidade foi maior, quanto menor a diferença (log M - log m). As análises da curva característica de operação (CCO) e o desempenho dos planos são fundamentais na definição do nível de confiança dos resultados da inspeção dos lotes de produtos.

Sampling schemes have been useful for monitoring the microbiological quality of food products and raw materials. For assessing the performance of 2-classes sampling schemes for food microbial quality control the lot size (N), sample size (n) and acceptance number (c) parameters were analyzed. The effectsof microorganism distribution in the lot (σ and μ) and of the difference between log of unacceptable count limit and log of marginal count limit (log M – log m) were evaluated for 3-classes schemes. Performance of 2-classes scheme was dependent on sample size (n) and acceptance number (c). The more n increases for a given c and defective units proportion (p), the less was the lot approval probability (Pa) and the higherwas the inspection discriminating power. For 3-classes scheme for a given n and c values, the higher wasthe risk of the samples lots with a certain quality level being rejected, and the less was the difference logM – log n value. The analyses on sampling scheme operating characteristic curve (OCC) and the scheme performance are crucial for defining the confidence level of the product lot inspection results.

Biochemical and molecular characterization of Saccharomyces cerevisiae strains obtained from sugar-cane juice fermentations and their impact in cachaça production.

Saccharomyces cerevisiae strains from different regions of Minas Gerais, Brazil, were isolated and characterized aiming at the selection of starter yeasts to be used in the production of cachaça, the Brazilian sugar cane spirit. The methodology established took into account the screening for biochemical traits desirable in a yeast cachaça producer, such as no H2S production, high tolerance to ethanol and high temperatures, high fermentative capacity, and the abilities to flocculate and to produce mycocins. Furthermore, the yeasts were exposed to drugs such as 5,5',5"-trifluor-D,L-leucine and cerulenin to isolate those that potentially overproduce higher alcohols and esters. The utilization of a random amplified polymorphic DNA-PCR method with primers based on intron splicing sites flanking regions of the COX1 gene, as well as microsatellite analysis, was not sufficient to achieve good differentiation among selected strains. In contrast, karyotype analysis allowed a clear distinction among all strains. Two selected strains were experimentally evaluated as cachaça producers. The results suggest that the selection of strains as fermentation starters requires the combined use of biochemical and molecular criteria to ensure the isolation and identification of strains with potential characteristics to produce cachaça with a higher quality standard.