Ammonium concentration in stream sediments resulting from decades of discharge from a wastewater treatment plant.

A study of ammonium pollution in the sediments of a stream that receives wastewater treatment plant (WWTP) discharge has been carried out. It is urgently necessary to find environmental indicators that can help prevent and detect potential contamination of water, as water is an increasingly scarce resource. To understand the behaviour of ammonium ions introduced by a historical (50-year) contamination process, vertical boreholes were drilled in the stream banks to depths between 30 and 120 cm. Moisture, pH, ammonium (soluble and exchangeable), and clay fraction content were analysed. The variation profile of these parameters was evaluated as a function of depth to determine factors related to the distribution of ammonium in several locations along the stream banks. The ammonium concentration was asymmetrically distributed among samples collected in near-surface locations, with ammonium concentrations between 0.3048 mmol/kg soil and 0.0007 mmol/kg soil. Ammonium was typically concentrated at sediment depths of 30-40 cm, which also exhibited the highest clay fraction content. High positive correlations were detected (r > 0.8; p < 0.0001) among the different ammonium variables (exchanged and dissolved species). No contamination effect was observed below 60-70 cm depth, which was due to ammonium retention in a natural barrier layer of clayey sediment. The clays in our study area (previously identified as smectite, a 2:1 sheet silicate) were able to control the contamination by retaining ammonium in the interlayers, which retarded nitrification. It is suggested that clay could serve as a geo-indicator of ammonium pollution evolution.

Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine.

Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in under 60 days in all bottles, regardless of the strain used and the way they were inoculated in wine. Deposition of lees was 3-fold faster in the bottles containing immobilised cells than in those with free cells; no addition of adjuvants was necessary. The analysis of the volatile compounds of the finished sparkling wines showed significant differences in the formation of esters, acids, alcohols, aldehydes and lactones according to the yeast and the immobilisation support used. Oak chips were the more appropriate support for yeast immobilisation. No significant differences in the sensorial analysis of the sparkling wines produced by the different strategies were found.

Biogenic amines in wines from three Spanish regions.

One hundred and sixty-three wines from La Rioja, Utiel-Requena, and Tarragona were analyzed to determine if there were any differences in the concentrations of six biogenic amines that are found in these three regions. The influence of grape variety, type of vinification, wine pH, malolactic fermentation, and storage in bottle on biogenic amine concentrations was studied. Results show important differences in putrescine and histamine concentrations among regions, varieties of grape, and type of wine; differences were less appreciable for the remaining biogenic amines studied. Low pH prevented biogenic amine formation. Malolactic fermentation and short storage periods in bottle (3-6 months) showed increases in histamine concentration, whereas longer periods of storage led to a general decrease in histamine. Several strains of lactic acid bacteria were isolated in this work, and their ability to form biogenic amines was assayed in synthetic media, grape must, and wine. Grape varieties, different types of winemaking, pH, and lactic acid bacteria may be responsible for the differences observed in the biogenic amine concentrations of the wines analyzed.