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36 results on '"cooperage"'

1. Take a handful of nuts in a bowl! Turned wooden vessel with hazelnuts from Czarnówko against the background of other finds from cemeteries of the Wielbark culture.

Author

Skóra, Kalina and Skrzyński, Grzegorz

Subjects
*LATHE work, *COPPER alloys, *HAZELNUTS, *PLANT remains (Archaeology), *CEMETERIES
Abstract

In 2009, during research of a cemetery of the Wielbark culture in Czarnówko (Lębork District, Pomerania), an inhumation grave was discovered, which contained the remains of a wooden bowl with copper alloy fittings. Inside it, several hazelnuts were preserved. This vessel, in the light of the analysis carried out, was made of alder wood using a turning technique. Discoveries of this type are not only rare in the area of the Wielbark culture, but also in the rest of Central European Barbaricum. This article presents the results of the archaeobotanical research and demonstrates the bowl in the broader context of Roman Period discoveries. [ABSTRACT FROM AUTHOR]

Published
2024
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2. Handicraft cooperation of the European North, the Urals, the Volga region by the beginning of the 20th century

Author

Konovalov, Ivan N.

Subjects
handicraft cooperation, woodworking, rope, sheepskin, down-knitting, cooperage, butter and tar artels, History (General), D1-2009
Abstract

The article discussesthemain areas of work ofthe handicraft cooperation ofthe European North, the Urals and the Volga region. First of all, the activity of trade artels, which was associated withthe processing of agricultural products,the production of agriculturaltools, wood processing, is investigated, the interaction of handicraft artels with agricultural and credit cooperatives is studied.

Published
2023
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3. Geometrical Study of the Barrel Stave in a Procedure of Restitution of the Original Flat Shape

Author

Fernández, A. Conde, de la Vega, E. Zurita, Lameiro, P. Vila, del Valle, P. Tato-Sánchez, Cavas-Martínez, Francisco, Series Editor, Chaari, Fakher, Series Editor, di Mare, Francesca, Series Editor, Gherardini, Francesco, Series Editor, Haddar, Mohamed, Series Editor, Ivanov, Vitalii, Series Editor, Kwon, Young W., Series Editor, Trojanowska, Justyna, Series Editor, Cavas Martínez, Francisco, editor, Peris-Fajarnes, Guillermo, editor, Morer Camo, Paz, editor, Lengua Lengua, Ismael, editor, and Defez García, Beatriz, editor

Published
2022
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4. Sources of variation in bourbon whiskey barrels: a review.

Author

Gollihue, Jarrad, Pook, Victoria G., and DeBolt, Seth

Subjects
*BOURBON whiskey, *MANUFACTURING processes, *BIOMASS, *FLAVOR
Abstract

Oak barrels serve two purposes in the production of distilled spirits: storage containers and reaction vessels. It is the latter function which bestows barrel aged spirits with their unique and highly sought after flavour profiles. However, achieving consistent flavour profiles between barrels is notoriously difficult as no two barrels are comprised of the same source of oak. Source variation is due to a range of factors, beginning with the genetic and topographical background of the oak tree from which the barrel staves originate, the spatial region of the tree from which the stave was taken and continuing through each step of the barrel production process. In this review, we detail each source of variation and highlight how this variation affects the reactants present in the barrel staves. The effect of pyrolysis on biomass is explored and how this knowledge relates to barrels that undergo the practices of toasting and charring is discussed. We also detail the significance of variation in the availability of reactants during the maturation process. The goal of writing this review is to identify areas of needed research, stimulate research and encourage investigation into the possibility of creating barrels with more consistent properties. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling. [ABSTRACT FROM AUTHOR]

Published
2021
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5. Produce, Repair, Reuse, Adapt, and Recycle: The Multiple Biographies of a Roman Barrel.

Author

Sands, Rob and Marlière, Elise

Subjects
*COOPERS & cooperage, *SILVER fir, *NORWAY spruce, *EUROPEAN larch, *BARRELS, ROMAN Period, Great Britain, 55 B.C.-449 A.D.
Abstract

By the time the Roman empire reached its greatest extent, in the early decades of the second century ad, wooden barrels were a key part of a trade network that supported a complex extended economy. These objects do not, however, routinely survive in the archaeological record and very few sites have yielded large, multi-phase, assemblages for study. Although relatively rare, individual finds and assemblages have been found sufficiently regularly to allow us to consider barrel production and use during the Roman period. These objects can have complex cultural biographies from their original production to their final deposition. Current and previous research at Vindolanda, a Roman fort in northern Britain at the edge of the Roman empire, provides a context for reflection on these objects and their biographies. Emphasis is given to whether this material demonstrates repeated, possibly habituated, practices of adaption and recycling. [ABSTRACT FROM AUTHOR]

Published
2020
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6. Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine

Author

Leonard Pfahl, Sofia Catarino, Natacha Fontes, António Graça, and Jorge Ricardo-da-Silva

Subjects
red wine, oak barrel aging, cooperage, barrel-to-barrel variation, phenolic composition, Chemical technology, TP1-1185
Abstract

Tangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest. A red wine was aged in 49 medium-toasted oak (Quercus petraea) barrels, from four cooperages, for 12 months. The resulting wines were evaluated for chromatic characteristics, anthocyanin-related parameters, total phenols, flavonoids and non-flavonoids phenols, flavanol monomers, and oligomeric and polymeric proanthocyanidins. PCA and ANOVA were applied to investigate the relationships between barrels and to assess cooperage and individual barrel effect. Three cooperages influenced the wine similarly during aging. Anthocyanin-related parameters showed the highest variation, 25–37%, other phenolics varied 3–8.5%, and with two exceptions, chromatic characteristics changed 1.7–3%. The relationship between the number of barrels and the expected variation for each analytical parameter was calculated, as reference for future measurements involving barrel lots, either in wine production or experimental design.

Published
2021
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7. Artificial Intelligence Methods for Constructing Wine Barrels with a Controlled Oxygen Transmission Rate

Author

Víctor Martínez-Martínez, Ignacio Nevares, and Maria del Alamo-Sanza

Subjects
genetic algorithm, active packaging, oxygen transmission rate, cooperage, process optimization, Organic chemistry, QD241-441
Abstract

Oxygen is an important factor in the wine aging process, and the oxygen transmission rate (OTR) is the parameter of the wood that reflects its oxygen permeation. OTR has not been considered in the cooperage industry yet; however, recent studies proposed a nondestructive method for estimating the OTR of barrel staves, but an efficient method to combine these staves to build barrels with a desired OTR is needed to implement it in the industry. This article proposes artificial intelligence methods for selecting staves for the construction of barrel heads or bodies with a desired target OTR. Genetic algorithms were used to implement these methods in consideration of the known OTR of the staves and the geometry of the wine barrels. The proposed methods were evaluated in several scenarios: homogenizing the OTR of the actual constructed barrels, constructing low-OTR and high-OTR barrels based on a preclassification of the staves and implementing the proposed method in real cooperage conditions. The results of these experiments suggest the suitability of the proposed methods for their implementation in a cooperage in order to build controlled OTR barrels.

Published
2020
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10. Experimental approach of micro-organism effect during cooperage wood drying

Author

Claudie Roulland, Guillaume Snakkers, and Roger Cantagrel

Subjects
cooperage, seasoning, staves, fungi, extractives, Agriculture, Botany, QK1-989
Abstract

The ecological study of flora carried out in five cooperages in the Charentes has enabled the isolation of four fungi generally found in the internal layers of staves (Candida sp., Paecilomyces variotii, Phialemonium sp., and strain E). Several experiments were performed to establish how these four species affected the analytical and qualitative characteristics of the wood. Their wood degradation ability is quantified by observing the mass loss of inoculated stick of wood. The mass loss is very small. Next we measured the ability of these moulds to degrade cellulose, xylan and aesculin. In a synthetic liquid medium the four fungal species degrade aesculin and xylan, only Phalemonium sp. shows a measurable growth rate for the cellulose medium. Afterwards, the effect of the moulds on the composition and sensorial qualities of the wood is studied by direct inoculation of wood shavings. After three months of incubation, shavings, eventually after heating, are soaking in white spirit of Cognac under standard conditions ; this enables, the production of extracts which may be analysed and tasted. When extracts are prepared from unheated shavings, development of the moulds results in a diminution of most of the dosed compounds : dry extract, ellagitanins, ellagic acid, sugars and volatile phenols. The action of heat erases differences previously observed in the sugars, volatile phenols and ellagic acid. However, we still notice a reduction, related to fungi action of the amounts of dry extract, ellagitanins, gallic acid and eugenol. The amounts of aromatic aldehydes including vanillin are not affected by the development of micro-organisms. A few shavings are studied separately, under the transmission electron microscope. These observations do not show any enzymatic degradation of the wood’s cell walls. Sensorial analysis of the extracts does not reveal any important differences between extracts coming from wood shavings and the blank. Under practical conditions, where fungi biomass is much less than that obtained from shavings, the fungi’s contribution towards final sensorial qualities of the wood, is therefore most probably negligible.

Published
1999
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11. Artificial Intelligence Methods for Constructing Wine Barrels with a Controlled Oxygen Transmission Rate

Author

Ignacio Nevares, Víctor Martínez-Martínez, and María del Alamo-Sanza

Subjects
Time Factors, Computer science, Pharmaceutical Science, Wine, 02 engineering and technology, 01 natural sciences, Article, Analytical Chemistry, lcsh:QD241-441, Oxygen transmission rate, lcsh:Organic chemistry, Artificial Intelligence, active packaging, process optimization, Drug Discovery, genetic algorithm, Physical and Theoretical Chemistry, oxygen transmission rate, cooperage, business.industry, 010401 analytical chemistry, Organic Chemistry, Food Packaging, 021001 nanoscience & nanotechnology, Barrel (unit), Wood, 0104 chemical sciences, Oxygen, Chemistry (miscellaneous), Molecular Medicine, Artificial intelligence, 0210 nano-technology, business, Oxidation-Reduction
Abstract

Oxygen is an important factor in the wine aging process, and the oxygen transmission rate (OTR) is the parameter of the wood that reflects its oxygen permeation. OTR has not been considered in the cooperage industry yet, however, recent studies proposed a nondestructive method for estimating the OTR of barrel staves, but an efficient method to combine these staves to build barrels with a desired OTR is needed to implement it in the industry. This article proposes artificial intelligence methods for selecting staves for the construction of barrel heads or bodies with a desired target OTR. Genetic algorithms were used to implement these methods in consideration of the known OTR of the staves and the geometry of the wine barrels. The proposed methods were evaluated in several scenarios: homogenizing the OTR of the actual constructed barrels, constructing low-OTR and high-OTR barrels based on a preclassification of the staves and implementing the proposed method in real cooperage conditions. The results of these experiments suggest the suitability of the proposed methods for their implementation in a cooperage in order to build controlled OTR barrels.

Published
2020
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12. Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO

Author

Pfahl, Leonard Maximilian and Catarino, Sofia

Subjects
barrel-to-barrel variation, red wine, oak barrel aging, cooperage, phenolic composition
Abstract

Vinifera Euromaster - European Master inViticulture and Oenology Engineering / Instituto Superior de Agronomia. Universidade de Lisboa / Institut National d' Études Superieurs Agronomiques de Montpellier In this study, we investigated the effect of oak barrel ageing on colour, pigments and phenolic composition of a red wine, with a specific focus on the variation in between the barrels with similar origin and characteristics, providing innovative information on this subject. A red wine of the grape variety Touriga Franca (Vitis vinifera L.), 2016 vintage, from the Portuguese PDO Douro, was aged for 12 months in new French oak (Quercus sessiliflora Salisb.) barrels (225 l) from four different cooperages, all with medium toasting level. For each cooperage, a high number of true replicates were used, always equal or higher than 9. A control sample was collected before filling barrels. The wines were sampled after 12 months of ageing and evaluated in terms of colour (CIE Lab, tonality, colour intensity, colour due to copigmentation) and wine phenolic composition (total phenols, flavonoids, non-flavonoids, catechins, proanthocyanidins fractions, tanning power, total and ionised- anthocyanins). General physical-chemical analysis was done by FTIR, namely alcoholic strength, density, total dry matter, reducing substances, total acidity, volatile acidity, sulfur dioxide (SO2), pH, ash, sulphates, and chloride. The wine developed for most parameters significantly different in the barrels, compared to the control wine. The cooperage of the barrels did not have a clear influence on the wine. All four cooperages shared overlapping results for most part of the analytical parameters, with the exception of total phenols. Three of four cooperages were never significantly different from each other for any parameter. One cooperage was occasionally different, while usually still staying in an overlap with at least one of the other cooperages. Parameters of wine colour showed lower variation than wine phenolics, like total phenols and non-flavonoids, while the highest variation was found for anthocyanins related parameters. Furthermore, was the sample number calculated, which is required to obtain results within a certain range of variation around the population mean. This allows to determine the precision achieved with a given number of barrel samples and is of importance for the planning of experimental designs and for the interpretation of results from barrel lot measurements N/A

Published
2020

13. Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine

Author

Jorge M. Ricardo-da-Silva, António Graça, Natacha Fontes, Leonard Pfahl, and Sofia Catarino

Subjects
barrel-to-barrel variation, Health (social science), TP1-1185, Plant Science, 01 natural sciences, Health Professions (miscellaneous), Microbiology, Article, oak barrel aging, chemistry.chemical_compound, 0404 agricultural biotechnology, Phenols, Food science, cooperage, Wine, biology, Chemistry, Chemical technology, 010401 analytical chemistry, red wine, 04 agricultural and veterinary sciences, Barrel (unit), biology.organism_classification, 040401 food science, 0104 chemical sciences, Proanthocyanidin, Composition (visual arts), Quercus petraea, phenolic composition, Food Science
Abstract

Tangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest. A red wine was aged in 49 medium-toasted oak (Quercus petraea) barrels, from four cooperages, for 12 months. The resulting wines were evaluated for chromatic characteristics, anthocyanin-related parameters, total phenols, flavonoids and nonflavonoids phenols, flavanol monomers, and oligomeric and polymeric proanthocyanidins. PCA and ANOVA were applied to investigate the relationships between barrels and to assess cooperage and individual barrel effect. Three cooperages influenced the wine similarly during aging. Anthocyaninrelated parameters showed the highest variation, 25–37%, other phenolics varied 3–8.5%, and with two exceptions, chromatic characteristics changed 1.7–3%. The relationship between the number of barrels and the expected variation for each analytical parameter was calculated, as reference for future measurements involving barrel lots, either in wine production or experimental design info:eu-repo/semantics/publishedVersion

Published
2021
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14. Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine.

Author

Pfahl, Leonard, Catarino, Sofia, Fontes, Natacha, Graça, António, and Ricardo-da-Silva, Jorge

Subjects
RED wines, ELLAGITANNINS, WINE aging, PROANTHOCYANIDINS, OLIGOMERIC proanthocyanidins, DURMAST oak, PHENOLS
Abstract

Tangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest. A red wine was aged in 49 medium-toasted oak (Quercus petraea) barrels, from four cooperages, for 12 months. The resulting wines were evaluated for chromatic characteristics, anthocyanin-related parameters, total phenols, flavonoids and non-flavonoids phenols, flavanol monomers, and oligomeric and polymeric proanthocyanidins. PCA and ANOVA were applied to investigate the relationships between barrels and to assess cooperage and individual barrel effect. Three cooperages influenced the wine similarly during aging. Anthocyanin-related parameters showed the highest variation, 25–37%, other phenolics varied 3–8.5%, and with two exceptions, chromatic characteristics changed 1.7–3%. The relationship between the number of barrels and the expected variation for each analytical parameter was calculated, as reference for future measurements involving barrel lots, either in wine production or experimental design. [ABSTRACT FROM AUTHOR]

Published
2021
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15. Detailed chemical composition of Cabernet Sauvignon wines aged in French oak barrels coopered with three different stave bending techniques.

Author

Casassa, L. Federico, Ceja, Gabriel M., Vega-Osorno, Armando, du Fresne, Fintan, and Llodrá, David

Subjects
*CABERNET wines, *FRENCH wines, *WINE aging, *ANTHOCYANINS, *WINE barrels, *PRINCIPAL components analysis, *CHARDONNAY
Abstract

• Cabernet Sauvignon wines aged in oak barrels produced with three bending protocols. • Anthocyanins, color and polymeric pigments higher in wines aged in the new barrels. • Cis -oak lactone was the most relevant odor active compound across all treatments. • Eugenol was 10-fold higher in the water-bent wines. • Chemical parameters affected by the use of the barrels, less by bending protocols. Cabernet Sauvignon wines were aged for 15 months in used and new French 225 L oak barrels, followed by a period of 3 months in bottle. In addition to control barrels (3 years old), three bending/toasting protocols, including fire bent and fire toasted (fire-bent); water bent and fire toasted (water-bent); and a hybridized method based on fire bending and toasting followed by a 12 h fill with water at 80 °C (fire-bent + hot water), were trialed in triplicate. Parameters such as acetic acid and alcohol content (higher in control wines), and anthocyanins, color and polymeric pigments (higher in wines aged in the new barrels), were more affected by barrel use (new versus neutral) than by bending/toasting protocols. At the end of the study (day 602), only 4-vinyl-guaiacol, eugenol and cis -lactone showed odor activity values (OAV's) above 1, with the latter being the most relevant odor active compound across treatments whereas eugenol was 10-fold higher in the water-bent wines. Principal component analysis (PCA) including phenolics and volatile compounds suggested differences between wines aged in control and new barrels, but less clear-cut differences within wines aged in barrels produced with the different bending/toasting protocols. [ABSTRACT FROM AUTHOR]

Published
2021
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16. Artificial Intelligence Methods for Constructing Wine Barrels with a Controlled Oxygen Transmission Rate.

Author

Martínez-Martínez, Víctor, Nevares, Ignacio, del Alamo-Sanza, Maria, and Gómez-Plaza, Encarna

Subjects
*WINE barrels, *ARTIFICIAL intelligence, *GENETIC algorithms, *OXYGEN, *WINE aging
Abstract

Oxygen is an important factor in the wine aging process, and the oxygen transmission rate (OTR) is the parameter of the wood that reflects its oxygen permeation. OTR has not been considered in the cooperage industry yet; however, recent studies proposed a nondestructive method for estimating the OTR of barrel staves, but an efficient method to combine these staves to build barrels with a desired OTR is needed to implement it in the industry. This article proposes artificial intelligence methods for selecting staves for the construction of barrel heads or bodies with a desired target OTR. Genetic algorithms were used to implement these methods in consideration of the known OTR of the staves and the geometry of the wine barrels. The proposed methods were evaluated in several scenarios: homogenizing the OTR of the actual constructed barrels, constructing low-OTR and high-OTR barrels based on a preclassification of the staves and implementing the proposed method in real cooperage conditions. The results of these experiments suggest the suitability of the proposed methods for their implementation in a cooperage in order to build controlled OTR barrels. [ABSTRACT FROM AUTHOR]

Published
2020
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17. Development of the composition of oak wood during seasoning and its impact on wine

Author

Tullberg, Tobias Eric, Teissedre, Pierre-Louis, Silva, Jorge Manuel Ricardo, and Barbe, Jean-Christophe

Subjects
oak, seasoning, polysaccharides, cooperage
Abstract

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL The purpose of this study was to investigate the effect of the natural seasoning of oak wood on the chemical composition of the oak and the following potential impact it has on the wine. In this study two experimental plans were carried out. The first with objective to evaluate the impact of the time of seasoning on the chemical composition of the wood and the second was carried out to study the effect of the time of seasoning on the sensory aspects of the wine. A significant difference between the composition of fresh wood and seasoned wood was generally observed, however no significant difference was observed due to the time of seasoning after 18 months. Sensory analysis in form of triangular tests showed the same trend, leading to the questioning of the benefits of prolonged seasoning of oak wood

Published
2015

18. Real-time mass spectrometry monitoring of oak wood toasting: elucidating aroma development relevant to oak-aged wine quality

Author

Farrell, Ross R., Wellinger, Marco, Gloess, Alexia N., Nichols, David S., Breadmore, Michael C., Shellie, Robert A., Yeretzian, Chahan, Farrell, Ross R., Wellinger, Marco, Gloess, Alexia N., Nichols, David S., Breadmore, Michael C., Shellie, Robert A., and Yeretzian, Chahan

Abstract

We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the inlet of a proton-transfer-reaction time-of-flight mass spectrometer for online monitoring. Oak wood aroma compounds important for their sensory contribution to oak-aged wine were tentatively identified based on soft ionization and molecular mass. The time-intensity profiles revealed toasting process dynamics illustrating in real-time how different compounds evolve from the oak wood during toasting. Sufficient sensitivity was achieved to observe spikes in volatile concentrations related to cracking phenomena on the oak wood surface. The polysaccharide-derived compounds exhibited similar profiles; whilst for lignin-derived compounds eugenol formation differed from that of vanillin and guaiacol at lower toasting temperatures. Significant generation of oak lactone from precursors was evident at 225 (o)C. Statistical processing of the real-time aroma data showed similarities and differences between individual oak boards and oak wood sourced from the different origins. This study enriches our understanding of the oak toasting process and demonstrates a new analytical approach for research on wood volatiles.

Published
2015

19. Différentes variétés de chênes et leur répartition dans le monde

Author

René Keller

Subjects
oak, oak species, wood propertie, sylviculture, cooperage, Agriculture, Botany, QK1-989
Abstract

Il existe de nombreuses espèces de chênes dans le monde: quelques-unes d'entre elles sont présentes en France où deux ont une importance forestière considérable. Les propriétés du bois dépendent de l'espèce et des conditions de milieu dans lesquelles se développent les arbres. La sylviculture joue un rôle important sur la qualité du bois produit et donc sur ses utilisations. Certaines propriétés correspondent plus particulièrement à certains emplois, que ce soient des propriétés physiques, physicochimiques, chimiques, biologiques, anatomiques. L'ensemble de ces propriétés présente une variabilité souvent importante, comme c'est d'ailleurs le cas pour toutes les espèces ligneuses. Certaines de ces propriétés sont évoquées pour illustrer les questions liées à l'aptitude à l'emploi de certaines espèces de chênes, notamment en matière de tonnelerie. +++ Here is a lot of species of oaks in the world: some species are present in France, where two have a considerable forest importance. The wood properties of the oaks depend on the species and on the environ mental conditions in which the trees grow. The sylviculture plays an important part on the wood quality and then on the uses of the wood. Some properties suit more particularly to some uses: physical, chemical, biological, anatomical properties. All these properties often have an important variability: it is besides the case for all the species of trees. Some of these properties are called up in order to illustrate the questions related to the capacity of some oaks species to a given use, specially for the cooperage.

Published
1987
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20. Interest of near infrared spectrometry for assessment of cooperage oak wood quality

Author

Giordanengo, Thomas, Charpentier, Jean-Paul, Michel, Julien, Roussel, Sylvie, Roger, Jean-Michel, Chaix, Gilles, Jourdes, Michael, Teissedre, Pierre Louis, Mourey, Nicolas, Tonnellerie Radoux, Unité de recherche Amélioration, Génétique et Physiologie Forestières (AGPF), Institut National de la Recherche Agronomique (INRA), Œnologie, Institut National de la Recherche Agronomique (INRA)-Université Victor Segalen - Bordeaux 2, Ondalys, Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Universidade de São Paulo (USP), FUTUROL project funded by OSEO Innovation, and Institut National de Recherche en Sciences et Technologies pour l'Environnement et l'Agriculture (IRSTEA). Montpellier, FRA.

Subjects
K50 - Technologie des produits forestiers, Vegetal Biology, [SDV.BIO]Life Sciences [q-bio]/Biotechnology, composition chimique, qualité du bois, F60 - Physiologie et biochimie végétale, oakscan, Biotechnologies, NIRS, oak, cooperage, polyphénol, critère de sélection qualité du bois, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, spectroscopie proche infrarouge, quercus, U30 - Méthodes de recherche, Biologie végétale, ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2013

21. Efeito do tratamento térmico nas modificações térmicas e quimicas das madeiras de carvalho e de castanheiro utilizadas no envelhecimento de aguardentes

Author

Canas,S., Belchior,A.P., Falcão,A., Gonçalves,J.A., Spranger,M. I., and Bruno-de-Sousa,R.

Subjects
heat treatment, chestnut, castanheiro, carvalho, tratamento termico, heath treatment, modificações térmicas e químicas, aguardente, modificações termicas e quimicas, oak, thermal and chemical modifications, tratamento térmico, brandy, cooperage
Abstract

The effects of temperature and frequency of moistening during the first phase of the heat treatment (bending phase) on the simultaneous response of different kinds of wood (Portuguese chestnut, Rumanian and American oak wood) used in brandy ageing were studied. The evolution of the wood temperature was measured by K thermocouple probes. The wood extractable compounds (phenolic acids, phenolic aldehydes, coumarins and furanic derivatives) were analysed by HPLC. The results showed that the thermal distribution along the thickness of the stave is influenced by the temperature and frequency of moistening, and also by the botanical species. It was verified that the bending phase is of great importance for the barrel quality not only for its impact on the physical and mechanical properties of the wood but also for its effect on the wood chemical composition. No presente trabalho são estudados os efeitos da temperatura de vergatura e da frequência do humedecimento durante a primeira fase do tratamento térmico (fase de vergatura) na resposta simultânea, do ponto de vista térmico e químico, de diferentes madeiras (castanheiro português, carvalho americano e carvalho romeno) usadas no envelhecimento de aguardentes vínicas Para a determinação da temperatura da madeira recorreu-se a termopares do tipo K. Os compostos extraíveis da madeira (ácidos fenólicos, aldeídos fenólicos, cumarinas e aldeídos furânicos) foram analisados por HPLC. Os resultados evidenciam que a distribuição da temperatura ao longo da espessura da aduela e a composição química da madeira são influenciadas pela temperatura de vergatura e pela frequência do humedecimento, bem como pela espécie botânica da madeira. É demonstrado que a fase de vergatura é de extrema importância para a qualidade da vasilha não apenas pelo seu impacto nas propriedades físicas e mecânicas da madeira, mas por constituir também uma etapa determinante da composição química da mesma.

Published
2007

22. Les Emballages en bois. Modernité et réactivité face à des marchés très concurrentiels

Author

Moncel, Didier and Chanrion, Patrice

Subjects
Bois feuillu, Hardwood, Food industry, Evolution, Importance économique, Pays producteur, Réactivité, Cooperage, Goods services market, Packing case, State of the art, 2000-2010, Tonnellerie, Industrie bois, Débouché, Tendance, Trend, Bois résineux, Type, Packaging industry, Use, Marché biens services, Monde, Palette, Wood industry, Economic importance, Industrie emballage, World, Reactivity, Filière bois, Modernisation -- Economie industrielle, Pallet, Softwood, Europe, Etat actuel, Modernization -- Industrial economy, Packaging, Perspective, Utilisation, Secteur économique, [SDE]Environmental Sciences, Caisse, Industrie alimentaire, France, Outlet, Wood line, Economic sector, Emballage, Producing country
Abstract

International audience; Les emballages en bois, bien que passant inaperçus aux yeux du grand public, sont en fait omniprésents dans des usages qui se déclinent en familles différentes. Débouché majeur de différentes essences de la forêt française, l'emballage en bois est un secteur générateur d'emplois, de savoir-faire et de richesses. Les marchés évoluent et de nouveaux défis apparaissent auxquels ce type de produit doit faire face.

Published
2004
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23. Evaluation Of Common And Novel Sanitizers Against Spoilage Yeasts Found In Wine Environments

Author

Aguilar Solis, Maria

Subjects
sanitation, wine spoilage yeasts, cooperage
Abstract

Wine is subjected to many sources of microbial contamination throughout the wine making process, including but not limited to fermentation, barrel maturation, bottling, etc. In wineries, sanitation protocols should consider not only the type of microorganisms that need to be challenged, but also the type of surface that is going to be sanitized, since contact surfaces need to be treated differently according to physical and chemical properties. In the past, chlorinated compounds were used as sanitizers in wine industry, however we now know that they can be involved in the formation of trichloroanisoles (TCA), resulting in wine defects. Chlorine dioxide unlike other chlorinated compounds does not form TCA, or at least at very low levels. However, this research concluded its poor efficacy to sanitize wine barrels, likely due to the organic nature of the barrels. Alternative sanitizers in wine industry also include: sulfur dioxide, peroxyacetic acid, hot water, steam, ozone, etc. On the other hand, Velcorin ® (Dimethyl dicarbonate or DMDC) is currently used as a wine sterilant, however, due to its high disinfection effectiveness against yeast, we investigated its potential as a sanitizer for wine contact surfaces. None of the sanitizers mentioned here have been evaluated under strict controlled and/or standardized conditions (concentration, time, kind of surface, etc.) against common wine spoilage microorganisms. This is of utmost importance for wine industry, since instituted changes should be implemented for the improvement of winery sanitation practices. We evaluated the majority of these sanitizers under both in vitro and in vivo conditions in order to validate their effective parameters. Other sanitizers were only evaluated for their in vitro or in vivo effectiveness, due to regulatory restrictions for the currently unapproved applications. Of all the sanitizers evaluated, steam treatment for 10 minutes and peroxyacetic acid at 200 mg/L for one week exposure were the most effective. During this research, an important observation was made, that Brettanomyces bruxellensis displays unique colony morphology when isolated from different sources. This wine spoilage yeast is known to cause off aromas in wines and the varying colony morphology may suggest varying susceptibilities to sanitizers, depending on morphology type.

Published
2014

26. Différentes variétés de chênes et leur répartition dans le monde

Author

R. Keller

Subjects
oak species, lcsh:Agriculture, Geography, oak, wood propertie, lcsh:Botany, lcsh:S, Forestry, Horticulture, sylviculture, Food Science, cooperage, lcsh:QK1-989
Abstract

Il existe de nombreuses espèces de chênes dans le monde: quelques-unes d'entre elles sont présentes en France où deux ont une importance forestière considérable.Les propriétés du bois dépendent de l'espèce et des conditions de milieu dans lesquelles se développent les arbres. La sylviculture joue un rôle important sur la qualité du bois produit et donc sur ses utilisations. Certaines propriétés correspondent plus particulièrement à certains emplois, que ce soient des propriétés physiques, physicochimiques, chimiques, biologiques, anatomiques. L'ensemble de ces propriétés présente une variabilité souvent importante, comme c'est d'ailleurs le cas pour toutes les espèces ligneuses. Certaines de ces propriétés sont évoquées pour illustrer les questions liées à l'aptitude à l'emploi de certaines espèces de chênes, notamment en matière de tonnelerie.+++Here is a lot of species of oaks in the world: some species are present in France, where two have a considerable forest importance.The wood properties of the oaks depend on the species and on the environ mental conditions in which the trees grow. The sylviculture plays an important part on the wood quality and then on the uses of the wood. Some properties suit more particularly to some uses: physical, chemical, biological, anatomical properties. All these properties often have an important variability: it is besides the case for all the species of trees. Some of these properties are called up in order to illustrate the questions related to the capacity of some oaks species to a given use, specially for the cooperage.

Published
1987

28. Food field trip.

Author

Tamara Palmer

Abstract

Lafayette's Mt. Diablo Boulevard and neighboring Lafayette Circle provide an unexpectedly fun field trip for food adventurers who may not be hip to this suburban secret. Step off at BART's Lafayette Station, and you'll step into loads of food options. [ABSTRACT FROM PUBLISHER]

Published
2015

30. Stavba v krajině - Winery

Author

Urbášková, Hana, Dýr, Petr, Tonyková, Daniela, Urbášková, Hana, Dýr, Petr, and Tonyková, Daniela

Abstract

Hlavní myšlenkou projektu je umístění vinařského závodu spolu s řemeslnou výrobou do jednoho jasně vymezeného objektu, který umožní velmi jednoduché provozní vazby za co nejmenších plošných nároků a s co nejmenšími hospodářskými dvory. Vlastní výroba vína je zde schována v jednoduchém kvádru pod povrch pozemku. Nad zemi se pak propisují tři kvádry, jež se postupně na sever zmenšují a mezi nimi jsou větru prostupné dvory. Největším objektem pohledově navazujícím na Pálavu je prostor věnovaný návštěvníkům. Je zde umístěný sál pro degustace a pro různé akce a zároveň sloužící k prezentaci vína a jeho prodeji. Přes malý dvůr určený pro návštěvníky a různé kulturní akce navazuje kvádr potřebný pro vinařský závod – import hroznů, export a umístění veškeré malé mechanizace potřebné pro pěstování vinné révy. Tento prostřední objekt je možno obsluhovat pro pěší ze strany jižní a pro navážení révy a pro stroje ze strany severní. Zde je také hospodářský dvůr zároveň sloužící i bednářství. Všechny objekty jsou materiálově propojeny a k rozbití jednoduchých kvádrů pomáhá i použití dřevo-ocelové konstrukce před fasádami, které je popnuté psím vínem, které v ročním období krásně mění barvu., The idea behind the project is the location of the wine factory, together with the craft in one clearly defined object, which allows a very simple operational links for the smallest area and farmyards. The production of wine is hidden in a simple blocks below the surface of the land. Above the ground are visible three blocks, which gradually diminishes to the north, and among them are wind permeable courtyards. The largest object, in the visual communication with Pálava, is building on the side devoted to visitors. There is located room for tasting and for a variety of events and also for the presentations and sale of wine. Over the small court dedicated for visitors and various cultural events consequents block needed for the winery - grapes import, export and the location of all small machinery needed for the cultivation of the vine. The middle building is to use for pedestrians from the south and for the machinery from the north. There is also the farmyard serving for the cooperage. All objects are linked by materials and helps of the wood-steel construction to break down simple blocks, which is covered with the wild wine that in the season beautifully change color.

31. The Skuse Family and Their Contributions to Rochester

Author

Ricci, Erin and Ricci, Erin

Abstract

Report prepared as part of the coursework required for REL 167, Speaking Stones., Research on the life and relations of Francis N. Skuse, Irish immigrant and later Rochester business owner. Included are detailed findings of the three Skuse plots in Mount Hope along with descriptions of the people buried there or their close relatives. Includes: Francis Newman Skuse (1817-1872) Father; Elizabeth Gosnell (1815-1886) Mother; Richard Nicholas Skuse (1903-1962) Grandson; Richard Henry Skuse (1926-2007) Great Grandson; Virginia Neel Skuse (-present) Wife of Richard H.; William Francis Skuse (1886-1956) Grandson; John J. Skuse (1883-1935) Grandson; and family.

32. The Skuse Family and Their Contributions to Rochester

Author

Ricci, Erin and Ricci, Erin

Abstract

Report prepared as part of the coursework required for REL 167, Speaking Stones., Research on the life and relations of Francis N. Skuse, Irish immigrant and later Rochester business owner. Included are detailed findings of the three Skuse plots in Mount Hope along with descriptions of the people buried there or their close relatives. Includes: Francis Newman Skuse (1817-1872) Father; Elizabeth Gosnell (1815-1886) Mother; Richard Nicholas Skuse (1903-1962) Grandson; Richard Henry Skuse (1926-2007) Great Grandson; Virginia Neel Skuse (-present) Wife of Richard H.; William Francis Skuse (1886-1956) Grandson; John J. Skuse (1883-1935) Grandson; and family.

33. Stavba v krajině - Winery

Author

Urbášková, Hana, Dýr, Petr, Urbášková, Hana, and Dýr, Petr

Abstract

Hlavní myšlenkou projektu je umístění vinařského závodu spolu s řemeslnou výrobou do jednoho jasně vymezeného objektu, který umožní velmi jednoduché provozní vazby za co nejmenších plošných nároků a s co nejmenšími hospodářskými dvory. Vlastní výroba vína je zde schována v jednoduchém kvádru pod povrch pozemku. Nad zemi se pak propisují tři kvádry, jež se postupně na sever zmenšují a mezi nimi jsou větru prostupné dvory. Největším objektem pohledově navazujícím na Pálavu je prostor věnovaný návštěvníkům. Je zde umístěný sál pro degustace a pro různé akce a zároveň sloužící k prezentaci vína a jeho prodeji. Přes malý dvůr určený pro návštěvníky a různé kulturní akce navazuje kvádr potřebný pro vinařský závod – import hroznů, export a umístění veškeré malé mechanizace potřebné pro pěstování vinné révy. Tento prostřední objekt je možno obsluhovat pro pěší ze strany jižní a pro navážení révy a pro stroje ze strany severní. Zde je také hospodářský dvůr zároveň sloužící i bednářství. Všechny objekty jsou materiálově propojeny a k rozbití jednoduchých kvádrů pomáhá i použití dřevo-ocelové konstrukce před fasádami, které je popnuté psím vínem, které v ročním období krásně mění barvu., The idea behind the project is the location of the wine factory, together with the craft in one clearly defined object, which allows a very simple operational links for the smallest area and farmyards. The production of wine is hidden in a simple blocks below the surface of the land. Above the ground are visible three blocks, which gradually diminishes to the north, and among them are wind permeable courtyards. The largest object, in the visual communication with Pálava, is building on the side devoted to visitors. There is located room for tasting and for a variety of events and also for the presentations and sale of wine. Over the small court dedicated for visitors and various cultural events consequents block needed for the winery - grapes import, export and the location of all small machinery needed for the cultivation of the vine. The middle building is to use for pedestrians from the south and for the machinery from the north. There is also the farmyard serving for the cooperage. All objects are linked by materials and helps of the wood-steel construction to break down simple blocks, which is covered with the wild wine that in the season beautifully change color.

34. Stavba v krajině - Winery

Author

Urbášková, Hana, Dýr, Petr, Urbášková, Hana, and Dýr, Petr

Abstract

Hlavní myšlenkou projektu je umístění vinařského závodu spolu s řemeslnou výrobou do jednoho jasně vymezeného objektu, který umožní velmi jednoduché provozní vazby za co nejmenších plošných nároků a s co nejmenšími hospodářskými dvory. Vlastní výroba vína je zde schována v jednoduchém kvádru pod povrch pozemku. Nad zemi se pak propisují tři kvádry, jež se postupně na sever zmenšují a mezi nimi jsou větru prostupné dvory. Největším objektem pohledově navazujícím na Pálavu je prostor věnovaný návštěvníkům. Je zde umístěný sál pro degustace a pro různé akce a zároveň sloužící k prezentaci vína a jeho prodeji. Přes malý dvůr určený pro návštěvníky a různé kulturní akce navazuje kvádr potřebný pro vinařský závod – import hroznů, export a umístění veškeré malé mechanizace potřebné pro pěstování vinné révy. Tento prostřední objekt je možno obsluhovat pro pěší ze strany jižní a pro navážení révy a pro stroje ze strany severní. Zde je také hospodářský dvůr zároveň sloužící i bednářství. Všechny objekty jsou materiálově propojeny a k rozbití jednoduchých kvádrů pomáhá i použití dřevo-ocelové konstrukce před fasádami, které je popnuté psím vínem, které v ročním období krásně mění barvu., The idea behind the project is the location of the wine factory, together with the craft in one clearly defined object, which allows a very simple operational links for the smallest area and farmyards. The production of wine is hidden in a simple blocks below the surface of the land. Above the ground are visible three blocks, which gradually diminishes to the north, and among them are wind permeable courtyards. The largest object, in the visual communication with Pálava, is building on the side devoted to visitors. There is located room for tasting and for a variety of events and also for the presentations and sale of wine. Over the small court dedicated for visitors and various cultural events consequents block needed for the winery - grapes import, export and the location of all small machinery needed for the cultivation of the vine. The middle building is to use for pedestrians from the south and for the machinery from the north. There is also the farmyard serving for the cooperage. All objects are linked by materials and helps of the wood-steel construction to break down simple blocks, which is covered with the wild wine that in the season beautifully change color.

35. Stavba v krajině - Winery

Author

Urbášková, Hana, Dýr, Petr, Urbášková, Hana, and Dýr, Petr

Abstract

Hlavní myšlenkou projektu je umístění vinařského závodu spolu s řemeslnou výrobou do jednoho jasně vymezeného objektu, který umožní velmi jednoduché provozní vazby za co nejmenších plošných nároků a s co nejmenšími hospodářskými dvory. Vlastní výroba vína je zde schována v jednoduchém kvádru pod povrch pozemku. Nad zemi se pak propisují tři kvádry, jež se postupně na sever zmenšují a mezi nimi jsou větru prostupné dvory. Největším objektem pohledově navazujícím na Pálavu je prostor věnovaný návštěvníkům. Je zde umístěný sál pro degustace a pro různé akce a zároveň sloužící k prezentaci vína a jeho prodeji. Přes malý dvůr určený pro návštěvníky a různé kulturní akce navazuje kvádr potřebný pro vinařský závod – import hroznů, export a umístění veškeré malé mechanizace potřebné pro pěstování vinné révy. Tento prostřední objekt je možno obsluhovat pro pěší ze strany jižní a pro navážení révy a pro stroje ze strany severní. Zde je také hospodářský dvůr zároveň sloužící i bednářství. Všechny objekty jsou materiálově propojeny a k rozbití jednoduchých kvádrů pomáhá i použití dřevo-ocelové konstrukce před fasádami, které je popnuté psím vínem, které v ročním období krásně mění barvu., The idea behind the project is the location of the wine factory, together with the craft in one clearly defined object, which allows a very simple operational links for the smallest area and farmyards. The production of wine is hidden in a simple blocks below the surface of the land. Above the ground are visible three blocks, which gradually diminishes to the north, and among them are wind permeable courtyards. The largest object, in the visual communication with Pálava, is building on the side devoted to visitors. There is located room for tasting and for a variety of events and also for the presentations and sale of wine. Over the small court dedicated for visitors and various cultural events consequents block needed for the winery - grapes import, export and the location of all small machinery needed for the cultivation of the vine. The middle building is to use for pedestrians from the south and for the machinery from the north. There is also the farmyard serving for the cooperage. All objects are linked by materials and helps of the wood-steel construction to break down simple blocks, which is covered with the wild wine that in the season beautifully change color.

36. Stavba v krajině - Winery

Author

Urbášková, Hana, Dýr, Petr, Tonyková, Daniela, Urbášková, Hana, Dýr, Petr, and Tonyková, Daniela

Abstract

Hlavní myšlenkou projektu je umístění vinařského závodu spolu s řemeslnou výrobou do jednoho jasně vymezeného objektu, který umožní velmi jednoduché provozní vazby za co nejmenších plošných nároků a s co nejmenšími hospodářskými dvory. Vlastní výroba vína je zde schována v jednoduchém kvádru pod povrch pozemku. Nad zemi se pak propisují tři kvádry, jež se postupně na sever zmenšují a mezi nimi jsou větru prostupné dvory. Největším objektem pohledově navazujícím na Pálavu je prostor věnovaný návštěvníkům. Je zde umístěný sál pro degustace a pro různé akce a zároveň sloužící k prezentaci vína a jeho prodeji. Přes malý dvůr určený pro návštěvníky a různé kulturní akce navazuje kvádr potřebný pro vinařský závod – import hroznů, export a umístění veškeré malé mechanizace potřebné pro pěstování vinné révy. Tento prostřední objekt je možno obsluhovat pro pěší ze strany jižní a pro navážení révy a pro stroje ze strany severní. Zde je také hospodářský dvůr zároveň sloužící i bednářství. Všechny objekty jsou materiálově propojeny a k rozbití jednoduchých kvádrů pomáhá i použití dřevo-ocelové konstrukce před fasádami, které je popnuté psím vínem, které v ročním období krásně mění barvu., The idea behind the project is the location of the wine factory, together with the craft in one clearly defined object, which allows a very simple operational links for the smallest area and farmyards. The production of wine is hidden in a simple blocks below the surface of the land. Above the ground are visible three blocks, which gradually diminishes to the north, and among them are wind permeable courtyards. The largest object, in the visual communication with Pálava, is building on the side devoted to visitors. There is located room for tasting and for a variety of events and also for the presentations and sale of wine. Over the small court dedicated for visitors and various cultural events consequents block needed for the winery - grapes import, export and the location of all small machinery needed for the cultivation of the vine. The middle building is to use for pedestrians from the south and for the machinery from the north. There is also the farmyard serving for the cooperage. All objects are linked by materials and helps of the wood-steel construction to break down simple blocks, which is covered with the wild wine that in the season beautifully change color.

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