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Containers and Compositions for Sealing Them
Europaisches Patentamt J European Patent Office © Publication number: 0 599 356 A1 Office europeen des brevets © EUROPEAN PATENT APPLICATION © Application number: 93120774.0 © Int. CI.5: C09K 3/10, B65D 3/00, B21D 51/46 @ Date of filing: 05.06.91 This application was filed on 23 - 12 - 1993 as a © Applicant: W.R. Grace & Co.-Conn. divisional application to the application Grace Plaza, mentioned under INID code 60. 1114 Avenue of the Americas New York, New York 10036-7794(US) ® Priority: 28.09.90 GB 9021167 30.11.90 GB 9026053 @ Inventor: White, Steven Andrew Carl 1 8.01 .91 GB 91 01 1 00 1 Fox Grove, Godmanchester © Date of publication of application: Huntingdon, Cambridgeshire PE18 8BN(GB) 01.06.94 Bulletin 94/22 © Publication number of the earlier application in © Representative: Jones, Helen Marjorie accordance with Art.76 EPC: 0 478 110 Meredith Gill Jennings & Every, © Designated Contracting States: Broadgate House, AT BE CH DE DK ES FR GB GR IT LI LU NL SE 7 Eldon Street London EC2M 7LH (GB) © Containers and compositions for sealing them. © The sealing gasket in a beer bottle is formed of a thermoplastic composition that is a homogeneous blend of 20 to 60% by weight butyl rubber and 40 to 80% by weight other thermoplastic polymer. The use of the defined gasket prevents the ingress of volatile odours from the surrounding packaging, allows venting at high pressures and provides a good barrier to oxygen, thereby leading to good storage stability of the beer. CO m Oi Rank Xerox (UK) Business Services (3. -
Open Master Thesis Hungli Wang 071720.Pdf
Choose an item. The Pennsylvania State University The Graduate School CHARACTERIZATION OF MICROBIAL DYNAMICS AND VOLATILE METABOLOME CHANGES DURING FERMENTATION OF CHAMBOURCIN GRAPES IN TWO PENNSYLVANIA REGIONS A Thesis in Food Science by Hung Li Wang © 2020 Hung Li Wang Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science August 2020 The thesis of THEHung LiPURDUE Wang was UNIVERSITY reviewed and approved GRADUATE by the following: SCHOOL Josephine Wee STATEMENT OF COMMITTEE APPROVAL Assistant Professor of Food Science Thesis Advisor Helene Hopfer Assistant Professor of Food Science Darrell W. Cockburn Assistant Professor of Food Science Robert F. Roberts Professor of Food Science Head of the Department of Food Science Approved by: Dr. ii ABSTRACT Numerous studies have indicated that the wine microbiome could generate various volatile compounds which could lead to distinguishing and different wine characteristics. However, little research regarding the wine microbiome is investigating specific microorganisms and their role within the entire microbial community under a more comprehensive sampling method. Thus, in this study we conducted direct sampling from Central and Northeast PA wineries instead of using lab-scale production to study the effect of the wine microbiome on the wine metabolome. Resulting grape and wine samples were characterized by next-generation sequencing and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Collectively, the innovative sampling and experimental techniques provided a high-resolution picture of microbial dynamics and the resulting wine volatile profiles. Overall, we illustrated how microbial diversity and relative abundance of specific microorganisms change as fermentation progressed. Also, various wine volatile metabolites that are formed during the different fermentation stages were identified. -
Growing Grapes in Missouri
MS-29 June 2003 GrowingGrowing GrapesGrapes inin MissouriMissouri State Fruit Experiment Station Missouri State University-Mountain Grove Growing Grapes in Missouri Editors: Patrick Byers, et al. State Fruit Experiment Station Missouri State University Department of Fruit Science 9740 Red Spring Road Mountain Grove, Missouri 65711-2999 http://mtngrv.missouristate.edu/ The Authors John D. Avery Patrick L. Byers Susanne F. Howard Martin L. Kaps Laszlo G. Kovacs James F. Moore, Jr. Marilyn B. Odneal Wenping Qiu José L. Saenz Suzanne R. Teghtmeyer Howard G. Townsend Daniel E. Waldstein Manuscript Preparation and Layout Pamela A. Mayer The authors thank Sonny McMurtrey and Katie Gill, Missouri grape growers, for their critical reading of the manuscript. Cover photograph cv. Norton by Patrick Byers. The viticulture advisory program at the Missouri State University, Mid-America Viticulture and Enology Center offers a wide range of services to Missouri grape growers. For further informa- tion or to arrange a consultation, contact the Viticulture Advisor at the Mid-America Viticulture and Enology Center, 9740 Red Spring Road, Mountain Grove, Missouri 65711- 2999; telephone 417.547.7508; or email the Mid-America Viticulture and Enology Center at [email protected]. Information is also available at the website http://www.mvec-usa.org Table of Contents Chapter 1 Introduction.................................................................................................. 1 Chapter 2 Considerations in Planning a Vineyard ........................................................ -
Pyramid Cigarettes
** Pyramid Cigarettes ** Pyramid Red Box 10 Carton Pyramid Blue Box 10 Carton Pyramid Menthol Gold Box 10 Carton Pyramid Menthol Silver Box 10 Carton Pyramid Orange Box 10 Carton Pyramid Red Box 100 10 Carton Pyramid Blue Box 100 10 Carton Pyramid Menthol Gold Box 100 10 Carton Pyramid Menthol Silver Box 100 10 Carton Pyramid Orange Box 100 10 Carton Pyramid Non Filter Box 10 Carton ** E Cigarettes ** Logic Disposable E Cigarette Menthol Gold 24 Box Logic Disposable E Cigarette Menthol High 24 Box Logic Disposable E Cigarette Menthol Platinum 24 Box Logic Disposable E Cigarette Menthol Sterling 24 Box Logic Disposable E Cigarette Menthol Zero 24 Box Logic Disposable E Cigarette Gold 24 Box Logic Disposable E Cigarette High 24 Box Logic Disposable E Cigarette Sterling 24 Box Logic Disposable E Cigarette Platinum 24 Box Logic Disposable E Cigarette Zero 24 Box ** Premium Cigars ** Acid Krush Classic Blue 5-10pk Tin Acid Krush Classic Mad Morado 5-10pk Tin Acid Krush Classic Gold 5-10pk Tin Acid Krush Classic Red 5-10pk Tin Acid Kuba Kuba 24 Box Acid Blondie 40 Box Acid C-Note 20 Box Acid Kuba Maduro 24 Box Acid 1400cc 18 Box Acid Blondie Belicoso 24 Box Acid Kuba Deluxe 10 Box Acid Cold Infusion 24 Box Ambrosia Clove Tiki 10 Box Acid Larry 10-3pk Pack Acid Deep Dish 24 Box Acid Wafe 28 Box Acid Atom Maduro 24 Box Acid Nasty 24 Box Acid Roam 10 Box Antano Dark Corojo Azarosa 20 Box Antano Dark Corojo El Martillo 20 Box Antano Dark Corojo Pesadilla 20 Box Antano Dark Corojo Poderoso 20 Box Natural Dirt 24 Box Acid Liquid 24 Box Acid Blondie -
CHARDONEL – Still Wine Styles
CHARDONEL – Still Wine Styles MEETING NOTICE The topic for our January meeting is "Chardonel Still Wine Styles". Fifty-nine wineries in Missouri produce wine using the Chardonel grape (1) , making it one of the most popular regional wines. Amateur wine makers in Missouri are fortunate that high quality Chardonel grapes are available from local vineyards. Steve Brunkhorst will lead the meeting, and will share his 2014 vintage Chardonel wines. We will taste his Chardonel produced in glass without flavor or aroma modification, and compare it to the same base wine produced with malolactic fermentation as well the same base wine aged with American oak. We will also taste Chardonel wines from several Missouri wineries. (1) apellationamerica.com CHARDONEL Still Wine Styles Missouri Winemaking Society January 21, 2016 Steve Brunkhorst CHARDONEL – Still Wine Styles Chardonel a cross of Seyval x Chardonnay in 1953. Fruit first observed 1958 Original vine propagated in 1960 Distinguished by superior wine quality combined with high productivity Cold hardiness superior to parent Chardonnay The 4th wine grape cultivar to be named by the New York State Agricultural Experiment Station Cayuga White (1972) Horizon ( 1983) Melody (1986). SOURCE www.hort.cornell.edu CHARDONEL – Still Wine Styles “This hybrid grape is a cross of the famed Chardonnay grape with the popular Seyval Blanc. Chardonel can be fermented in oak or stainless steel barrels, and the grapes produce a dry and full bodied wine. Depending on aging techniques, this hybrid may exude notes -
1000 Best Wine Secrets Contains All the Information Novice and Experienced Wine Drinkers Need to Feel at Home Best in Any Restaurant, Home Or Vineyard
1000bestwine_fullcover 9/5/06 3:11 PM Page 1 1000 THE ESSENTIAL 1000 GUIDE FOR WINE LOVERS 10001000 Are you unsure about the appropriate way to taste wine at a restaurant? Or confused about which wine to order with best catfish? 1000 Best Wine Secrets contains all the information novice and experienced wine drinkers need to feel at home best in any restaurant, home or vineyard. wine An essential addition to any wine lover’s shelf! wine SECRETS INCLUDE: * Buying the perfect bottle of wine * Serving wine like a pro secrets * Wine tips from around the globe Become a Wine Connoisseur * Choosing the right bottle of wine for any occasion * Secrets to buying great wine secrets * Detecting faulty wine and sending it back * Insider secrets about * Understanding wine labels wines from around the world If you are tired of not know- * Serve and taste wine is a wine writer Carolyn Hammond ing the proper wine etiquette, like a pro and founder of the Wine Tribune. 1000 Best Wine Secrets is the She holds a diploma in Wine and * Pairing food and wine Spirits from the internationally rec- only book you will need to ognized Wine and Spirit Education become a wine connoisseur. Trust. As well as her expertise as a wine professional, Ms. Hammond is a seasoned journalist who has written for a number of major daily Cookbooks/ newspapers. She has contributed Bartending $12.95 U.S. UPC to Decanter, Decanter.com and $16.95 CAN Wine & Spirit International. hammond ISBN-13: 978-1-4022-0808-9 ISBN-10: 1-4022-0808-1 Carolyn EAN www.sourcebooks.com Hammond 1000WineFINAL_INT 8/24/06 2:21 PM Page i 1000 Best Wine Secrets 1000WineFINAL_INT 8/24/06 2:21 PM Page ii 1000WineFINAL_INT 8/24/06 2:21 PM Page iii 1000 Best Wine Secrets CAROLYN HAMMOND 1000WineFINAL_INT 8/24/06 2:21 PM Page iv Copyright © 2006 by Carolyn Hammond Cover and internal design © 2006 by Sourcebooks, Inc. -
2019 Beverage Industry Supplies Catalog Table of Contents
2019 Beverage Industry Supplies Catalog Table of Contents Barrels, Racks & Wood Products……………………………………………………………...4 Chemicals Cleaners and Sanitizers…………………………………………………………..10 Processing Chemicals……………………………………………………………..13 Clamps, Fittings & Valves……………………………………………………………………….14 Fermentation Bins…………………………………………………………………………………18 Filtration Equipment and Supplies……...…………………………………………………..19 Fining Agents………………………………………………………………………………………..22 Hoses…………………………………………………………………………………………………..23 Laboratory Assemblies & Kits…………………………………………………………………..25 Chemicals……………………………………………………………………………..28 Supplies………………………………………………………………………………..29 Testers………………………………………………………………………………… 37 Malo-Lactic Bacteria & Nutrients…………………………………………………………….43 Munton’s Malts……………………………………………………………………………………..44 Packaging Products Bottles, Bottle Wax, Capsules………………………………………………….45 Natural Corks………………………………………………………………………..46 Synthetic Corks……………………………………………………………………..47 Packaging Equipment…………………………………………………………………………….48 Pumps………………………………………………………………………………………………….50 Sulfiting Agents…………………………………………………………………………………….51 Supplies……………………………………………………………………………………………….52 Tanks…………………………………………………………………………………………………..57 Tank Accessories…………………………………………………………………………………..58 Tannins………………………………………………………………………………………………..59 Yeast, Nutrient & Enzymes……………………………………………………………………..61 Barrels, Racks & Wood Products Barrels Description Size Price LeRoi, New French Oak 59 gl Call for Pricing Charlois, New American Oak 59 gl Call for Pricing Charlois, New Hungarian Oak 59 gl Call for Pricing Used -
Matching Grape Varieties to Sites Are Hybrid Varieties Right for Oklahoma?
Matching Grape Varieties to Sites Are hybrid varieties right for Oklahoma? Bruce Bordelon Purdue University Wine Grape Team 2014 Oklahoma Grape Growers Workshop 2006 survey of grape varieties in Oklahoma: Vinifera 80%. Hybrids 15% American 7% Muscadines 1% Profiles and Challenges…continued… • V. vinifera cultivars are the most widely grown in Oklahoma…; however, observation and research has shown most European cultivars to be highly susceptible to cold damage. • More research needs to be conducted to elicit where European cultivars will do best in Oklahoma. • French-American hybrids are good alternatives due to their better cold tolerance, but have not been embraced by Oklahoma grape growers... Reasons for this bias likely include hybrid cultivars being perceived as lower quality than European cultivars, lack of knowledge of available hybrid cultivars, personal preference, and misinformation. Profiles and Challenges…continued… • The unpredictable continental climate of Oklahoma is one of the foremost obstacles for potential grape growers. • It is essential that appropriate site selection be done prior to planting. • Many locations in Oklahoma are unsuitable for most grapes, including hybrids and American grapes. • Growing grapes in Oklahoma is a risky endeavor and minimization of potential loss by consideration of cultivar and environmental interactions is paramount to ensure long-term success. • There are areas where some European cultivars may succeed. • Many hybrid and American grapes are better suited for most areas of Oklahoma than -
Official Journal of the European Communities No L 214/ 1
16 . 8 . 80 Official Journal of the European Communities No L 214/ 1 I (Acts whose publication is obligatory) COMMISSION REGULATION (EEC) No 2164/80 of 8 August 1980 amending for the seventh time Regulation ( EEC) No 1608/76 laying down detailed rules for the description and presentation of wines and grape musts THE COMMISSION OF THE EUROPEAN on an additional label placed in the same field of COMMUNITIES , vision as the other mandatory information ; Having regard to the Treaty establishing the European Economic Community, Whereas the nominal volume of containers with a volume of not less than 5 ml and not more than 10 1 suitable for putting up wines and grape musts which Having regard to Council Regulation (EEC) No are the subject of intra-Community trade is governed 337/79 of 5 February 1979 on the common organi by Council Directive 75/ 106/EEC of 19 December zation of the market in wine ('), as last amended by 1974 on the approximation of the laws of the Regulation (EEC) No 1988 / 80 (2 ), and in particular Member States relating to the making-up by volume Article 54 ( 5) thereof, of certain prepackaged liquids (8 ), as amended by Directive 79/ 1005 /EEC ( 9); whereas it is necessary, Whereas Council Regulation ( EEC) No 355 /79 of first, to adjust Regulation (EEC) No 1608 /76 in line 5 February 1979 laying down general rules for the with the amendments to that Directive and , secondly, description , and presentation of wines and grape in order to enable the wines and grape musts already musts (■'), as amended by Regulation (EEC) No -
Basic Guide to Bottle Identification Say You're Planting a New Tree in Your
Basic Guide to Bottle Age Identification Say you’re planting a new tree in your backyard, and you dig a hole deeper than you’ve had to dig before. In the hole you find a glass bottle that you didn’t put there. How can you identify the bottle? How can you tell if it is old or just a piece of modern recycling that the previous owner left behind? Below please find a basic guide to help you identify a bottle’s age. Bottle identification is a rabbit hole that I’ve found fun to fall into; one bottle can take hours to research, and sometimes, you can’t find anything on it at all! In addition, manufacturing technological advances were adopted over time, not all at once, so older techniques were used at the same time as newer ones. This makes determining exact age for a bottle that wasn’t machine-made a little tricky. But, by looking at a few basic characteristics, you can learn if you want to toss your find in the recycling bin or place it at the center of your mantle. If you are interested in discovering more, I’ve listed some helpful web sites at the end. If you just want a basic guide, hope this helps! How was the bottle made? The first thing that I do when I handle a bottle is look at the construction – the sides, the top or lip, and the base. Free-Blown - Bottles were blown by hand in antiquity, and free-blown bottles were the main manufacturing technique used before the mid-1800s for utilitarian bottles. -
2014 Midwest Small Fruit and Grape Spray Guide Contents Foreword
2 014 Midwest Small Fruit and Grape Arkansas Spray Guide University of Arkansas Cooperative Extension Service AG1281 Illinois University of Illinois Extension ICSG3-14 Indiana Purdue Extension ID-169 Iowa Iowa State University Extension and Outreach PM 1375 Kansas K-State Research and Extension Kentucky University of Kentucky Cooperative Extension Service ID-94 Missouri University of Missouri Missouri State University MX377 Nebraska University of Nebraska — Lincoln Extension Ohio Ohio State University Extension 506B2 Oklahoma Oklahoma State University Oklahoma Cooperative Extension Service E-987 West Virginia West Virginia University Extension Service Publication 865 Wisconsin University of Wisconsin-Extension A3899 2014 Midwest Small Fruit and Grape Spray Guide Contents Foreword .......................................................................................................................................6 Tips on Using This Spray Guide .................................................................................................13 Grape Spray Schedule .................................................................................................................15 Blueberry Spray Schedule ...........................................................................................................37 Raspberry and Blackberry Spray Schedule .................................................................................42 Strawberry Spray Schedule .........................................................................................................49 -
Guide H-309: Grape Varieties for North-Central New Mexico
COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES Grape Varieties for North-central New Mexico Revised by William “Gill” Giese and Kevin Lombard1 aces.nmsu.edu/pubs • Cooperative Extension Service • Guide H-309 The College of Agricultural, Consumer and Environmental Sciences is an engine for economic and community development in New © Alika1712 | Dreamstime.com INTRODUCTION Mexico, improving Grapes (Vitis spp.) are the most widely grown perennial fruit crop in the world. They are grown in home gardens for fruit and landscape the lives of New purposes or commercially for wine, raisins, or fresh consumption as “table” grapes. A cultivated variety, or “cultivar,” is a formal term for Mexicans through variety. Variety is the more common term, and will be used in this publication. Selecting grape varieties that are adapted to prevailing academic, research, climatic and soil conditions is an important step before planting. Very few locations above 6,000 feet in elevation are successful grape pro- and Extension duction sites. Suitable growing conditions at lower elevations are still very site-specific due to the major threat to grape culture: winter or programs. frost injury. Winter injury occurs at subfreezing temperatures during vine dormancy when no green tissue is present. Frost injury occurs at subfreezing temperatures when green tissue is present. A variety’s win- ter hardiness, or ability to withstand cold temperatures, depends on its genetic makeup or “type.” In addition to winter hardiness, other considerations when selecting a variety are its fruit characteristics, number of frost-free days required for ripening, disease susceptibility, yield potential, growth habit, and other cultural requirements.