Sulfate--a candidate for the missing essential factor that is required for the formation of protein haze in white wine

Protein haze formation in white wine is dependent on the presence of both wine protein and other unknown wine components, termed factor(s) X. The ability to reconstitute protein haze upon heating artificial model wine solutions (500 mg/L thaumatin, 12% ethanol, 4 g/L tartaric acid) to which candidate components were added was employed to identify factor(s) X. No protein haze was formed in the absence of additives. The individual or combined addition of caffeic acid, caftaric acid, epicatechin, epigallocatechin-O-gallate, gallic acid, or ferulic acid at typical white wine concentrations did not generate protein haze. However, PVPP fining of commercial wines resulted in a reduction in protein haze, suggesting that phenolic compounds may play a modulating role in haze formation. To elucidate the nature of the unknown factor(s) wine was fractionated and fractions were back-added to model wine and tested for their essentiality. Wine fractions were generated by ultrafiltration, reverse-phase chromatography, and mixed-mode anion-exchange and reverse-phase chromatography. The only purified fraction containing the essential component(s) was free of phenolic compounds, and analysis by mass spectrometry identified sulfate anion as the dominant component. Reconstitution with KHSO4 using either commercially available thaumatin or wine proteins confirmed the role of sulfate in wine protein haze formation. The two main wine proteins, thaumatin-like protein and chitinase, differed in their haze response in model wines containing sulfate. Other common wine anions, acetate, chloride, citrate, phosphate, and tartrate, and wine cations, Fe(2+/3+) and Cu(+/2+), when added at typical white wine concentrations were not found to be essential for protein haze formation.     

Inhibition of protease activities in discus Symphysodon spp. by three plant meals

Based on biochemical assays and electrophoretical methods, the inhibitory effects of three plant meals (soybean meal, wheat meal, winged bean meal) on digestive alkaline proteases of discus were investigated. Casein assays revealed that increasing levels of soybean meal caused a linear inhibitory effect on activity of protease. SDS-PAGE images revealed that trypsin and chymotrypsin were the inhibited enzymes. Soybean showed the lowest inhibition rate followed by wheat meal and raw winged bean. There was a quadratic relationship between wheat meal levels and its inhibition of protease acitivity. The highest inhibitory effect was obtained with the winged bean meal with inhibition of caseinolytic activities ranging from 3.6–98.6%. Results from this study showed the potential of both soybean meal and wheat meal as ingredients for practical diet for discus, while demonstrating the need for further improvement in processing method for winged bean meal.     

The impact of light intensity and algal-induced turbidity on first-feeding Seriola lalandi larvae

Feeding performance (intensity and incidence) of first‐feeding yellowtail kingfish larvae was evaluated under a range of light intensities and algal‐induced turbidities. Larvae were fed with varying degrees of success under all light intensities tested (0–17 μmol s^?1 m^?2), in both clearwater and greenwater (8 × 10⁴ cells mL^?1). There was a consistent trend for feeding performance to increase with larval age and light intensity in both clearwater and greenwater conditions, demonstrating that visual proficiency increases with larval age. Feeding intensity remained low over the first 3 days of first feeding across all light intensities tested. Days 6 and 7 post‐hatch larvae showed considerably higher feeding intensities particularly at 8 and 17 μmol s^?1 m^?2. This improvement indicates an ontogenetic shift in sensory or locomotor competence. First‐feeding larvae performed equally well in both clearwater and greenwater (8 × 10⁴ cells mL^?1) conditions, although at the lowest light intensity tested (0.1 μmol s^?1 m^?2) feeding performance was noticeably reduced. Feeding performance was severely diminished across all larval ages at an algal cell density of 32 × 10⁴ cells mL^?1, demonstrating that for this species algal‐induced turbidities >16 × 10⁴ cells mL^?1 adversely affect the ability to capture free‐swimming prey during the first‐feeding window.     

Investigations of the pore-size distribution of wood in the dry and wet state by means of mercury intrusion porosimetry

This paper deals with the determination of the pore-size distribution of untreated and thermally modified twin samples of Norway spruce (Picea abies (L.) Karst.) and sycamore maple (Acer pseudoplatanus L.) by means of mercury intrusion porosimetry. The investigations considered oven-dried and at 22 °C and 95 % relative humidity-conditioned samples. A special sample holder and a novel method for evacuation were developed for the measurements. This was necessary both to ensure that samples were positioned at a defined distance and the conditioned samples did not dry in an uncontrolled manner. The results clearly show that the climatic state influences the results. Thermal modification greatly alters the pore-size distribution of spruce. This can be largely attributed to the formation of intercellular spaces in the middle lamella as a result of cell-wall compression due to thermal modification. The alteration of the pore structure of maple due to thermal modification is not as pronounced as that of spruce.