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The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical–chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents (p < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a minor influence on the physical–chemical parameters was registered.

Vous avez des questions? Nous pouvons vous aider. Pour communiquer directement avec un auteur, consultez la première page de la revue dans laquelle son article a été publié afin de trouver ses coordonnées. Si vous n'arrivez pas à les repérer, communiquez avec nous à PublicationsArchive-ArchivesPublications@nrc-cnrc.gc.ca. Questions? Contact the NRC Publications Archive team atPublicationsArchive-ArchivesPublications@nrc-cnrc.gc.ca. If you wish to email the authors directly, please see the first page of the publication for their contact information. NRC Publications Archive Archives des publications du CNRCThis publication could be one of several versions: author's original, accepted manuscript or the publisher's version. / La version de cette publication peut être l'une des suivantes : la version prépublication de l'auteur, la version acceptée du manuscrit ou la version de l'éditeur. NRC Publications Record / Notice d'Archives des publications de CNRC:http://nparc.cisti-icist.nrc-cnrc.gc.ca/eng/view/object/?id=07269c67-f972-47fc-8946-f8fc5a78c40d http://nparc.cisti-icist.nrc-cnrc.gc.ca/fra/voir/objet/?id=07269c67-f972-47fc-8946-f8fc5a78c40d The material in this document is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without written permission. For more information visit http://laws.justice.gc.ca/en/showtdm/cs/C-42Les renseignements dans ce document sont protégés par la Loi sur le droit d'auteur, par les lois, les politiques et les règlements du Canada et des accords internationaux. Ces dispositions permettent d'identifier la source de l'information et, dans certains cas, d'interdire la copie de documents sans permission écrite. Pour obtenir de plus amples renseignements : http://lois.justice.gc.ca/fr/showtdm/cs/C-42 LIGNIN AND ITS POLYBLENDS ABSTRACTLignin, one of the most abundant biopolymers, is a renewable, cheap source with great possibilities for use as a component in polymeric systems. In spite of many research efforts, its potential hasn't been exploited. Recent developments in the domain of lignin and its derivatives focus on the possibilities of their use in polymeric systems. This paper shows some recent data obtained by using lignin in poIyblends with silicones, acrylics, polyurethanes, epoxy, and PVC.

The use of antioxidants and antibacterials in food industry has become increasingly necessary to ensure the high quality of food. Grape pomace is the main by-product of winemaking industry that concentrates bioactive metabolites with more studied antioxidant activity and possible antibacterial activity. The grape pomace contains fragmented skin, broken cells, pulp remains, stalks and seeds with high amount of phenolic compounds due to their poor extraction during the winemaking process. Anthocyanins, catechins, flavonol glycosides, phenolic acids, alcohols and stilbenes have been identified among the compounds present in grape pomace. In this study, antibacterial activity against different pathogens (Escherichia coli ATCC 25922, Candida albicansATCC 90028, Pseudomonas aeruginosa ATCC 27853 and Staphylococcus aureus ATCC 25923) was evaluated and the relation with polyphenols content and antioxidant activity of grape pomace from selected grapes from Iaşi vineyard was studied. The grape pomace samples were obtained after the fermentation process from the 2017 harvest of Sauvignon Blanc, Traminer, Busuioacă de Bohotin, Cabernet Sauvignon, Merlot, Fetească Neagră and Fetească Regală grape varieties. The antioxidant properties were evaluated using the DPPH method, FRAP assay and Folin Ciocalteu method. The content of resveratrol was quantified using an HPLC method. Samples with antioxidant activity showed the highest phenolics content. This study reveals that grape pomace is a potential source of natural antioxidant agents. The pomace extracts were tested to establish the effects on Gram-positive and Gram-negative bacteria. The analysed samples exhibited insignificant antibacterial activity and the method requires optimization. Grape marc represents an important source of resveratrol and other bioactive compounds that could be a valuable source of antioxidants for further utilization in food and pharmaceutical industry.

A bisphenol A-polyamine hardener based epoxy adhesive ( E P ) was modified by polyblending with Kraft lignin ( L ) . EP-L polyblends with an L content up to 40% by weight were cured at room temperature or above their glass transition temperature ( T,) . Previous data have shown that the thermal and viscoelastic properties, as well as adhesive performance of the EP-L polyblends, are influenced by the curing temperature and by the L content in thermally cured polyblends. A reasonable explanation for the different behavior of EP-L polyblends as function of the curing temperature and their L content could be the enhanced degree of bonding between L and the E P network taking place at elevated temperature. This bonding was specifically considered to take place between L and possible unreacted amine groups of the hardener. Characterization of the EP-L polyblends was performed to search for evidence of irreversible chemical bonding between L and the E P network in thermally cured EP-L polyblends. FTIR studies, L extractibility from the crosslinked polyblends, and quantitative data concerning the reactivity of L toward the polyamine hardener are discussed.