DOCSLIB.ORG

Workforce Education Course Manual (WECM) Advisory Committee April 30, 2020 10:00 AM – 12:30 PM Teleconference Meeting

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Workforce Education Course Manual (WECM) Advisory Committee April 30, 2020 10:00 AM – 12:30 PM Teleconference Meeting TEXAS HIGHER EDUCATION COORDINATING BOARD Division of Academic Quality and Workforce 1200 E. Anderson Lane, Austin, Texas Workforce Education Course Manual (WECM) Advisory Committee April 30, 2020 10:00 AM – 12:30 PM Teleconference Meeting Key Staff Mindy Nobles, Assistant Director Duane Hiller, Program Director Agenda 1. Welcome, introductions, and call to order 2. Consideration and approval of minutes from the January 30, 2020 meeting 3. Public testimony on agenda items 4. Coordinating Board update regarding Perkins V and other legislative changes 5. Professional organization updates – TACE, TACTE, TACRAO 6. Report from WECM course review workshops subcommittee 7. Report from WECM Comments review subcommittee 8. Report from Special Topics and Local Need course review subcommittees 9. Reports from other subcommittees for WECM Advisory Committee 10. Future agenda items and resources required for next meeting 11. Timeline and future meeting dates 12. Adjournment This meeting will be web-cast through the Coordinating Board’s website at: http://www.thecb.state.tx.us Texas Penal Code Section 46.035(c) states: “A license holder commits an offense if the license holder intentionally, knowingly, or recklessly carries a handgun under the authority of Subchapter H, Chapter 411, Government Code, regardless of whether the handgun is concealed or carried in a shoulder or belt holster, in the room or rooms where a meeting of a governmental entity is held and if the meeting is an open meeting subject to Chapter 551, Government Code, and the entity provided notice as required by that chapter." Thus, no person can carry a handgun and enter the room or rooms where a meeting of the THECB is held if the meeting is an open meeting subject to Chapter 551, Government Code. Please Note that this governmental meeting is, in the opinion of counsel representing THECB, an open meeting subject to Chapter 551, Government Code and THECB is providing notice of this meeting as required by Chapter 551. In addition, please note that the written communication required by Texas Penal Code Sections 30.06 and 30.07, prohibiting both concealed and open carry of handguns by Government Code Chapter 411 licensees, will be posted at the entrances to this governmental meeting. TEXAS HIGHER EDUCATION COORDINATING BOARD Summary Notes/Minutes Workforce Education Course Manual Advisory Committee Meeting 1200 East Anderson Lane, Board Room Austin, Texas January 30, 2020 10:00 a.m. The webcast of this meeting is available at https://www.youtube.com/watch?v=qINgs0Xuyl0 1. Welcome, introductions, and call to order The Advisory Committee convened at 10:00 a.m. Joyce Williams, Chair, called the meeting to order. The following appointed Advisory Committee members were present: 1. Joe Arrington 2. James Chegwidden 3. Troy DeFrates 4. Ronda Dozier (via telephone) 5. Robin Garrett 6. Cynthia Griffith 7. Linda L. Head 8. Phillip Nicotera 9. D’ Wayne Shaw 10. Joyce Williams The following ex-officio members were present: 11. Lesley Keeling-Olson (TACTE) 12. Vernon Hawkins (TACE) The following members were not present: 13. Mary Adams (via telephone) 14. Rob Blair 15. Cynthia Casparis 16. Thera Celestine 17. Jennifer Myers 18. Olga Valerio 19. Vernell Walker 20. Denny Yarbrough (TACRAO) THECB Staff present: Mindy Nobles, Assistant Director Duane Hiller, Program Director 2. Consideration and approval of minutes from the September 27, 2019 meeting The minutes from the September 27, 2019 meeting were reviewed. Motion to approve the minutes as presented was made by Troy DeFrates and seconded by James Chegwidden. Motion passed. WECM Advisory Committee, Summary Notes January 30, 2020 1 3. Public testimony on agenda items There was no public testimony provided. 4. Coordinating Board update regarding Perkins V and other legislative changes Mindy Nobles gave an update on Perkins V and Comprehensive Local Needs Assessment requirements, and announced that sample CLNA reports will be posted on the THECB website as well as the Perkins section of the TACTE website. The draft Perkins V State Plan is currently posted on the TEA website for public comment Duane Hiller reported on the proposed requirements and curriculum standards from the Texas Department of Licensing and Certification (TDLC) regarding licensure for cosmetologists and related occupations. The changes can be accommodated using the flexibility of current WECM courses, so no new courses or course changes will be necessary. Duane also reported on the 2020 CIP code changes and their effect on funding rates. The most dramatic change is that Veterinary Technology is moving from CIP 51, funded at the Critical Field rate of $3.59 per contact hour, to CIP 01, funded at the regular rate of $2.48 per contact hour. Coordinating Board staff will propose that an exception be made for Veterinary Technology to keep the funding rate the same. Duane announced that the Cloud Computing Program of Study had been approved by the Coordinating Board at its January 23 meeting, and will be posted on the web shortly. 5. Professional organization updates – TACE, TACTE, TACRAO The representatives from the professional organizations provided their updates. • TACE – Vernon Hawkins reported on plans for the 40th anniversary TACE conference scheduled to be held on April 15 at the Omni-Southpark. Additional information and registration is available on the TACE website at www.taceonline.org. • TACTE – Lesley Keeling-Olson reported on plans for the TACTE conference scheduled to be held on April 1-3 at the Omni Southpark. A pre-conference WECM Information session is scheduled for April 1. Lesley also announced the the TACTE website has been redesigned and includes information about the conference, Perkins, WECM, and other resources, as well as a link to subscribe. The website is at www.TACTE.org • TACRAO – Denny Yarborough was not present to give a report. 6. Consideration of recommendations from WECM course review workshops Robin Garrett and D’Wayne Shaw reported on the Cisco course review workshop held January 24 at the Coordinating Board offices. The workshop participants made a recommendation for the Cisco Exploration 1-4 courses to be archived, but additional information has been received since then that new courses might be developed, so these courses will not be archived at this time until further clarification is received. The four Cisco CCNA course have been revised and combined into three courses, with the content of CCNA 4 being incorporated into CCNA 2 and CCNA 3. As a result, the workshop participants recommended that the course ITCC 1x40 “CCNA 2” be changed to WECM Advisory Committee, Summary Notes January 30, 2020 2 ITCC 1x44, that the course ITCC 2x12 “CCNA 3” be changed to ITCC 2x20, and that the course ITCC 2x13 “CCNA 4” be archived. Future updates to the Cisco CCNP and Cisco Exploration courses will be reviewed when the changes are made available from Cisco. A motion was made by James Chegwidden and seconded by Lesley Keeling- Olson to approve the workshop recommendations for revisions to the Cisco CCNA courses, and to defer updating the Cisco CCNP and the Cisco Exploration courses until those changes are available. Motion passed. Robin also gave an update on plans for scheduling a virtual workshop to review the HRGY courses. 7. Report from WECM Comments review subcommittees Copies of the WECM comments received since the last meeting and a summary of those comments were distributed for review. The subcommittee will meet to review these comments and report to the committee at its next meeting. A cursory review of the comments indicated that some additional training for faculty on the use of the WECM would be useful. Regional training workshops or webinars could be used to explain what the WECM is, how to search the WECM, and how to submit Special Topics and Local Need courses. 8. Report from Special Topics and Local Need course review subcommittees Duane Hiller and Vernon Hawkins reported on the activities of the Special Topics and Local Need course review subcommittees. Courses received between September 1, 2018 and August 31, 2019 were sent to the subcommittees for review. The summary spreadsheets of the courses were presented to the Advisory Committee for review. Vernon presented the results of the subcommittee’s review of the CE courses. 9. Report from other subcommittees for WECM Advisory Committee The list of courses that have not been used in the past five years was presented to the committee to be considered for archival. The list indicated that new courses that were created in the past five years are not being recommended for archival, but courses that have been available for more than five years are recommended for archival. 10. Future agenda items and resources required for next meeting The committee members reviewed the agenda items proposed at the July meeting, and were asked if there were any incomplete or new items to suggest for the next Advisory Committee meeting. 11. Timeline and future meeting dates Future meetings have been scheduled for April 30, and July 30. Dates for meetings to be held in FY 2021 will need to be set. 12. Adjournment Chair Joyce Williams adjourned the meeting at 11:54 a.m. WECM Advisory Committee, Summary Notes January 30, 2020 3 Received 01/29/2020 3:39:00 PM From: Mary Lindsay Department Chair San Jacinto College [email protected] 281-413-8814 Category WECM Course Structure Subject BARB 1304 I would like to request assistance with a Barber course, BARB1304. This course is presently ARCHIVED. Our new Barber AAS needs this three hour course in order to stay within the 60 semester credit hours for our AAS. I would like to request that this be presented at the January 30, 2020 WECM Leadership Committee Meeting. Looking forward for approval of this request.
Load more

Recommended publications
  • Concepts in Wine Chemistry
    THIRD EDITION Concepts IN Wine Chemistry YAIR MARGALIT, Ph.D. The Wine Appreciation Guild San Francisco Contents Introduction ix I. Must and Wine Composition 1 A. General Background 3 B. Sugars 5 C. Acids 11 D. Alcohols 22 E. Aldehydes and Ketones 30 F. Esters 32 G. Nitrogen Compounds 34 H. Phenols 43 I. Inorganic Constituents 52 References 55 n. Fermentation 61 A. General View 63 B. Chemistry of Fermentation 64 C. Factors Affecting Fermentation 68 D. Stuck Fermentation 77 E. Heat of Fermentation 84 F. Malolactic Fermentation 89 G. Carbonic Maceration 98 References 99 v III. Phenolic Compounds 105 A. Wine Phenolic Background 107 B. Tannins 120 C. Red Wine Color 123 D. Extraction of Phenolic Compounds from Grapes 139 References 143 IV. Aroma and Flavor 149 A. Taste 151 B. Floral Aroma 179 C. Vegetative Aroma 189 D. Fruity Aroma 194 E. Bitterness and Astringency 195 F. Specific Flavors 201 References 214 V. Oxidation and Wine Aging 223 A. General Aspects of Wine Oxidation 225 B. Phenolic Oxidation 227 C. Browning of White Wines 232 D. Wine Aging 238 References 253 VI. Oak Products 257 A. Cooperage 259 B. Barrel Aging 274 C. Cork 291 References 305 vi VH. Sulfur Dioxide 313 A. Sulfur-Dioxide as Food Products Preservative 315 B. Sulfur-Dioxide Uses in Wine 326 References 337 Vm. Cellar Processes 341 A. Fining 343 B. Stabilization 352 C. Acidity Adjustment 364 D. Wine Preservatives 372 References 382 IX. Wine Faults 387 A. Chemical Faults 389 B. Microbiological Faults 395 C. Summary ofFaults 402 References 409 X.
    [Show full text]
  • Download Abstracts
    JUNE 17–20, 2019 Napa Valley Marriott Hotel Technical Abstracts Napa, California USA 70 YEARS th NATIONAL Science: A Platform 70 for Progress CONFERENCE ASEV AMERICAN SOCIETY FOR ENOLOGY AND VITICULTURE 70 Technical Abstracts YEARS Oral Presentation Abstracts Wednesday, June 19 Enology—Phenolic Extraction ......................................................................................................................48–50 Viticulture—Impact of Red Blotch on Grape and Wine Composition ............................................ 51–54 Science: A Platform A Platform Science: Progress for Enology—Microbiology of Wine .................................................................................................................. 54–56 Viticulture—Managing Pests and Weeds ..................................................................................................57–59 Enology—Wine Chemistry: Oxidations and Aging .................................................................................59-61 Viticulture—Fruit Composition and Yield ..................................................................................................61-63 Thursday, June 20 Enology—Wine Macromolecules ........................................................................................................................ 64 Viticulture—Crop Load Management .........................................................................................................65-66 Enology—Wine Stability ................................................................................................................................
    [Show full text]
  • Copyrighted Material
    1 Water and Ethanol 1.1 Introduction From a macroscopic perspective, wine is a mildly acidic hydroethanolic solution. As shown in Table 1.1, water and ethanol represent ~97% w/w of dry table wines. Ethanol is the major bioactive compound in wine and its presence renders wine and other alcoholic beverages inhospitable to microbial pathogens. Understanding the physiochemical properties of wine will first require a review of the basic properties of water and water–ethanol mixtures. More thorough discussions of the unique properties of water, including those specific to the food chemistry, can be found elsewhere [1]. 1.2 Chemical and physical properties of water Water is a hydride of oxygen, but has unique properties compared to other hydrides of elements nearby on the periodic table, as shown in Table 1.2. For example, the boiling point of water (100 °C) is far above that of hydrides of adjacent elements on the periodic table: HF (19.5 °C), H2S (–60 °C), and NH3 (–33 °C). Thus, water exists as a liquid at room temperature, while the other hydrides exist as gases. Similarly, water also has a higher heat of vaporization, heat capacity, and freezing point than would be expected as compared to nearby hydrides. The unique properties of water are largely due to its ability to engage in intermolecular hydrogen (H) bond- ing, which results in stronger molecule‐to‐molecule interactions than in related compounds. ●● Oxygen is more electronegativeCOPYRIGHTED than hydrogen and an O–H MATERIALbond is more polarized than N–H or S–H. ●● The geometry and symmetry of an H2O molecule allows for four concurrent H bonds per water molecule.
    [Show full text]
  • Ab-Initio Calculation of the Rates of the Reactions Between Volatile Organic Compounds in Wine and Cations for Mass Spectrometry
    Scuola di Dottorato in Fisica, Astrofisica e Fisica Applicata Dipartimento di Fisica Corso di Dottorato in Fisica, Astrofisica e Fisica Applicata Ciclo XXXIII Ab-initio Calculation of the Rates of the Reactions between Volatile Organic Compounds in Wine and Cations for Mass Spectrometry Settore Scientifico Disciplinare FIS/03 Supervisore: Prof. Nicola Manini Co-supervisore: Dr. Franco Biasioli Co-supervisore: Prof. Paolo Piseri Coordinatore: Prof. Matteo Paris Tesi di Dottorato di: Manjeet Kumar Anno Accademico 2019-2020 External Referees: Jonathan Beauchamp Giorgio Benedek Commission of the final examination: External Members: Saskia Van Ruth Luca Cappellin Internal Member: Nicola Manini Final examination: Date 18-12-2020 Università degli Studi di Milano, Dipartimento di Fisica, Milano, Italy Dedicated to my parents Cover illustration: Volatile Organic Compounds responsible for producing cork-taint in a bottle of wine. MIUR subjects: FIS/03, FIS/07, CHIM/01, CHIM/10 PACS: 82.20.Pm, 33.15.Ms, 31.15.Ar Abstract Wine is a complex mixture housing many aroma and flavor compounds giving it a unique texture and bouquet. These volatile organic compounds (VOCs), if present near the sensory threshold limits, may contribute positively to wine quality; however, excessive amounts can detract from quality, and are considered as a fault in wine. It is believed that nearly 10% of the world’s wine is affected from various types of faults. The most common and potent wine taint is 2,4,6-trichloroanisole (2,4,6-TCA), com- monly known as cork-taint molecule resulting from the cork stopper of wine bottles. 2,4,6- TCA produces intense ’musty’, ’mouldy’ ’earthy’ smelling in wine.
    [Show full text]
  • Glossary of Terms
    Glossary of Terms Acceptable Daily Intake or Allowed Daily Intake (ADI) → Dose- Response Relationship/Curve Allergen The allergen is a material which triggers an allergic reaction. Allopathy The term allopathy was created by Christian Friedrich Samuel Hahnemann (1755– 1843) (from the Greek prefix άλλος, állos, “other”, “different” and the suffix πάϑος, páthos, “suffering”) in order to distinguish his technique (homeopathy) from the traditional medicine of his age. Today, allopathy means a medicine based on the principles of modern pharmacology. Anaphylactic shock Anaphylaxis (or an anaphylactic shock) is a whole-body, rapidly developing aller- gic reaction, which may lead to lethal respiratory and circulatory failure. Antibody Antibodies are proteins produced by the immune system to neutralize exogenous (external) substances. Chromatography, chromatogram Chromatography is the common name of different techniques used to separate mix- tures of compounds. HPLC stands for high-performance liquid chromatography. A chromatogram is the pattern of separated substances obtained by chromatography. Colloidal sol A colloidal sol is a suspension of very small solid particles in a continuous liquid medium. Colloidal sols are quite stable and show the Tyndall effect (light scatter- ing by particles in a colloid). They can be quite stable. Examples include blood, pigmented ink, and paint. Colloidal sols can change their viscosity quickly if they © Springer International Publishing Switzerland 2014 311 L. Kovács et al., 100 Chemical Myths, DOI 10.1007/978-3-319-08419-0 312 Glossary of Terms are thixotropic. Examples include quicksand and paint, both of which become more fluid under pressure. Concentrations: parts per notations In British/American practice, the parts-per notation is a set of pseudo-units to de- scribe concentrations smaller than thousandths: 1 ppm (parts per million, 10−6 parts) One out of 1 million, e.g.
    [Show full text]
  • Steven Shapin. the Tastes of Wine
    n.s., 51 (3/2012), anno LII wineworld. new essays on wine, taste, philosophy and aesthetics advisory editor Nicola Perullo wineworld Nicola Perullo, Wineworld: Tasting, making, drinking, being 3 Steven Shapin, The tastes of wine: Towards a cultural history 49 Cain Todd, Expression and objectivity in the case of wine: Defending the aesthetic terroir of tastes and smells 95 Ole Martin Skilleås, Douglas Burnham, Patterns of attention: “Project” and the phenomenology of aesthetic perception 117 Kevin Sweeney, Structure in wine 137 Giampaolo Gravina, A matter of taste. The semi-serious musings of a wine taster on the contentious prospects of professional tasting 149 Gabriele Tomasi, On wines as works of art 155 Andrea Borghini, On being the same wine 175 varia Felice Cimatti, Quel dolore che non deve sapersi. Il linguaggio e il problema dell’esperienza estetica 193 recensioni Marcella Tarozzi Goldsmith, Il problema della percezione nella filosofia di Nietzsche, di Tiziana Andina 215 Emanuele Crescimanno, La scrittura delle immagini. Letteratura e cultura visuale, di Michele Cometa 221 Steven Shapin THE TASTES OF WINE: TOWARDS A CULTURAL HISTORY Abstract How have people talked about the organoleptic characteristics of wines? How and why have descriptive and evaluative vocabularies changed over time? The essay shows that these vocabularies have shifted from the spare to the elaborate, from medical im- plications to aesthetic analyses, from a leading concern with “goodness” (authenticity, soundness) to interest in the analytic description of component flavors and odors. The causes of these changes are various: one involves the importance, and eventual disap- pearance, of a traditional physiological framework for appreciating the powers and qualities of different sorts of aliment, including wines; another concerns the develop- ment of chemical sciences concerned with flavor components; and still another flows from changing social and economic circumstances in which wine was consumed and the functions served by languages of connoisseurship.
    [Show full text]
  • Analytical Methods and Procedures in the Small Winery Laboratory
    Appendix A Analytical Methods and Procedures in the Small Winery Laboratory 1. Acetaldehyde Determination 2. Agar Slant Preparation 3. Alcohol Determination by Distillation 4. Alcohol Determination by Salleron-DuJardin Ebulliometer 5. Balling Determination 6. Brix Determination by Hydrometer '7. Brix Determination by Refractometer 8. Carbon Dioxide Determination by Piercing Device 9. Copper and Iron Determination by Spectrophotometry 10. Differential Stain Procedure 11. Extract Determination by Hydrometer 12. Extract Determination by Nomograph-Dessert Wines 13. Extract Determination by Nomograph-Table Wines 14. Gram Stain Procedure 15. Light Transmission (Color Intensity) by Spectrophotometry 16. Malo-Lactic Fermentation Determination by Paper Chromatography 17. Microscopy 18. Organoleptic Analysis 19. Oxygen Determination 20. pH Determination 21. Plating Procedure 22. Sulfur Dioxide-Free 23. Sulfur Dioxide-Total 24. Total Acidity Determination by Titration 25. Total Acidity Determination by Titration-pH Meter 26. Viable Microorganisms in Bottled Wines-Millipore Method 27. Viable Yeasts in Bottled Wines-Rapid Method of Detection 28. Volatile Acidity Determination by Cash Volatile Acid Apparatus Courtesy of Champagne News and Information Bureau 311 312 COMMERCIAL WINEMAKING 1. ACETALDEHYDE DETERMINATION When analyzing wines for total acetaldehyde content, a small percentage (3-4% in wines containing 20% ethanol and less than 1% in table wine containing 12% ethanol) is bound as acetal. This is not recovered in the usual procedures. The procedure given below is that of Jaulmes and Ham­ elle as tested by Guymon and Wright and is an official method of the AOAC. Modifications to consider the acetal concentration can be made. The air oxidative changes taking place during the alkaline titration step are pre­ vented by addition of a chelating agent (EDTA) to bind copper present.
    [Show full text]
  • Wine Chemistry Composition of Wine
    2/25/2014 Chemistry of Juice & Wine We will begin with the composition of must/grape juice and then cover the Wine Chemistry composition of wine. Constituents are covered in highest to lowest Wine 3 concentrations. Introduction to Enology 2/25/2014 1 4 Tonight: Exam # 1 Old English Money vs. US Use Scantron and #2 Pencil Leave one empty seat between you and your 2 farthings = 1 halfpenny neighbor. 2 halfpence = 1 penny (1d) 3 pence = 1 thruppence (3d) All backpacks, bags, and notebooks on floor. 6 pence = 1 sixpence (a 'tanner') 12 pence = 1 shilling (a bob) OR 100 pennies = 1 Dollar You will have 20 minutes to complete the test. 2 shillings = 1 florin ( a 'two bob bit') When your finished hand in your test face down 2 shillings and 6 pence = 1 half crown by section and wait quietly at your desk or 5 shillings = 1 Crown 20 shillings = 1 Pound outside the classroom. Write name on both Scantron & Test 2 5 Tonight's Lecture Metric System Wine chemistry The preferred method of measurement world Juice composition wide (except for the US, Burma & Liberia) Acid and sugar adjustments Look over handout and get comfortable with Wine composition converting US to Metric & vice versa. Units change by factors of 10 Use the handout on conversions of a website to help you out. 3 6 Wine Chemistry 1 2/25/2014 Metric Units Composition of Must Water, 70 to 80%, the sweeter the grapes, the lower the % of water. Most important role is as a solution in which all other reactions take place.
    [Show full text]
  • Radio Guest List
    iWineRadio℗ Wine-Centric Connection since 1999 Wine, Food, Travel, Business Talk Hosted and Produced by Lynn Krielow Chamberlain, oral historian iWineRadio is the first internet radio broadcast dedicated to wine iWineRadio—Guest Links Listen to iWineRadio on iTunes Internet Radio News/Talk FaceBook @iWineRadio on Twitter iWineRadio on TuneIn Contact Via Email View My Profile on LinkedIn Guest List Updated February 20, 2017 © 1999 - 2017 lynn krielow chamberlain Amy Reiley, Master of Gastronomy, Author, Fork Me, Spoon Me & Romancing the Stove, on the Aphrodisiac Food & Wine Pairing Class at Dutton-Goldfield Winery, Sebastopol. iWineRadio 1088 Nancy Light, Wine Institute, September is California Wine Month & 2015 Market Study. iWineRadio1087 David Bova, General Manager and Vice President, Millbrook Vineyards & Winery, Hudson River Region, New York. iWineRadio1086 Jeff Mangahas, Winemaker, Williams Selyem, Healdsburg. iWineRadio1085a John Terlato, “Exploring Burgundy” for Clever Root Summer 2016. iWineRadio1085b John Dyson, Proprietor: Williams Selyem Winery, Millbrook Vineyards and Winery, and Villa Pillo. iWineRadio1084 Ernst Loosen, Celebrated Riesling Producer from the Mosel Valley and Pfalz with Dr. Loosen Estate, Dr. L. Family of Rieslings, and Villa Wolf. iWineRadio1083 Goldeneye Winery's Inaugural Anderson Valley 2012 Brut Rose Sparkling Wine, Michael Fay, Winemaker. iWineRadio1082a Douglas Stewart Lichen Estate Grower-Produced Sparkling Wines, Anderson Valley. iWineRadio1082b Signal Ridge 2012 Anderson Valley Brut Sparkling Wine, Stephanie Rivin. iWineRadio1082c Schulze Vineyards & Winery, Buffalo, NY, Niagara Falls Wine Trail; Ann Schulze. iWineRadio1082d Ruche di Castagnole Monferrato Red Wine of Piemonte, Italy, reporting, Becky Sue Epstein. iWineRadio1082e Hugh Davies on Schramsberg Brut Anderson Valley 2010 and Schramsberg Reserve 2007. iWineRadio1082f Kristy Charles, Co-Founder, Foursight Wines, 4th generation Anderson Valley.
    [Show full text]
  • Future Farms
    Strategies to maintain productivity and quality in a changing environment-Impacts of global warming on grape and wine production FINAL REPORT to GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORATION Project Number: DPI 09/01 Principal Investigator: Mark Downey i Research Organisation: Department of Primary Industries Date: June 2012 Published by: Future Farming Systems Research Irymple, Victoria, 3498 Australia June 2012 ©The State of Victoria, 2012 This publication is copyright. No part may be reproduced by any process in accordance with the pro- vision of the Copyright Act 1968 Authorised by: Victorian Government 1 Treasury Place Melbourne, Victoria, 3000 Australia Printed by: Future Farming Systems Research Division, DPI, Mildura, PO Box 905 ISBN: xxxxx Disclaimer This publication may be of assistance to you but the State of Victoria and its employees do not guarantee that the publication is without flaw of any kind or is wholly appropriate for your particular purpose and therefore disclaims all liability for any error, loss or other consequence that may arise from you relying on any information in this publication. Front cover: The effect of warming by 2 °C above ambient on veraison of Cabernet Sauvignon grapes at Irymple, Victoria in the 2011–2012 growth period. ii Authors: Dr Karl J Sommer Dr Everard Edwards Dale Unwin Marica Mazza Dr Mark Downey Corresponding Author: Dr Mark Downey Research Manager Future Farming Systems Research Division Irymple, Victoria, 3498 Australia Tel: +61 (0)3 5051 4500 Fax: +61 (0)3 5051 4523 Email: [email protected] iii Contents Contents vi Executive Summary................................... x Background....................................... xii Objectives.......................................
    [Show full text]
  • Download Abstracts
    2004 ASEV 55th Annual Meeting Abstracts – 295A Abstracts Papers and Posters Presented at the ASEV 55th Annual Meeting 30 June – 2 July 2004, San Diego, California Wine Composition Effects of Closure Type on Wine Quality The purpose of this work was to evaluate ferric chloride for use Characteristics as a colorimetric reagent to measure total phenolics in wines. We tested representatives from the most abundant classes of Jordan Ferrier,* David Forsyth, and Barbara Zimmermann phenolics found in grapes and wines for their reactivity with fer- Hogue Cellars, P.O. Box 31, Prosser, WA 99350. [Fax: 509-786-1166; ric chloride. We found that caffeic acid, caftaric acid, catechins, email: [email protected]] quercetin, kaempherol, and gallic acid were all iron reactive. The impact of different closure types on the analytical and sen- However, anthocyanins, the second most abundant class of sory properties of wines has been the subject of much conjec- phenolics in red grapes and wines, were not detected with ferric ture, but little has been quantified. This study explores the ef- chloride. Assessment of the different phenolic classes with the fects of time on commercial Chardonnay and Merlot wines ferric chloride reagent demonstrated that all phenolics contain- stored with five different closures: natural cork, two synthetic ing vicinal dihydroxyls gave a positive reaction, with the excep- cork stopper alternatives, and two screw-cap closure liners. We tion of the flavonol kaempherol. Twenty-six wines were ana- commenced with the hypothesis that there would be no lyzed by both FC and ferric chloride methods to determine how discernable difference among closure treatments.
    [Show full text]
  • The Physical and Chemical Mechanisms Behind Wine Induced Superconductivity in Fete Se
    Faculty of Science Radboud University Nijmegen 2015-2016 The physical and chemical mechanisms behind wine induced superconductivity in FeTe0.9Se0.1 Bryan Advocaat Roel Bienenmann Roemer Hinlopen Michiel Maij Matthijs Vernooij Supervised by Dr. M. Haverkorn May 23, 2016 Radboud Honours Academy Contents 1 Details 3 1.1 Details of proposal . .3 1.2 Details of applicants . .3 1.3 Supervisor . .3 2 Abstracts 4 2.1 Abstract for scientists . .4 2.2 Abstract for broad scientific committee . .4 2.3 Abstract for general public . .5 3 Introduction 6 4 Research Question 6 5 Scientific Background 7 5.1 Crystal Structure . .7 5.2 Oxygen and Pnictogen Annealing . .8 5.3 Enhanced superconductivity by alcoholic beverages . .9 6 Methodology 11 6.1 Outline . 11 6.2 Expected reaction types . 12 6.3 Investigating the separate reaction types . 12 6.4 Measurement methods . 13 6.4.1 Mass spectrometry . 13 6.4.2 Magnetometer . 14 6.4.3 Magnetic force microscopy . 14 6.4.4 Nuclear Magnetic Resonance . 15 6.4.5 X-ray photoelectron spectroscopy . 15 6.4.6 Gas Chromatography . 15 6.4.7 X-ray diffraction . 16 6.4.8 Raman spectroscopy . 16 6.4.9 Electron probe micro-analyzer . 16 6.5 Materials . 17 7 Timetable and Funding 18 8 Relevance 18 9 Knowledge Utilisation 19 10 Statements by the applicants 19 11 Acknowledgements 19 12 References 20 2 1 Details 1.1 Details of proposal Title: The physical and chemical mechanisms behind wine induced superconductivity in FeTe0.9Se0.1 Area: Condensed matter physics Keywords: Iron-based superconductor, FeTe0:9Se0:1, red wine treatment, superconductiv- ity, alcoholic beverages, wine-induced superconductivity, type-II superconductor, chemical induction of superconductivity.
    [Show full text]