Aging and finishing

A fractional blending system similar to that in sherry maturation is used. For this oak puncheons or small tanks are employed. In the system, a fraction of the matured wine is taken and added to the lesser matured wine and so on. During the process no more than 50% of the wine is removed in a year which maintains the continuity of wine s character. 

Sweet vermouth is ultrafiltrated just prior to bottling. Spoilage by the bacterium L. trichodes can also be controlled by maintaining the sulfur dioxide content above 75 ppm (Amerine et al., 1967). 

---

A further development in the process is the use of universal refrigerant-cooled tanks, designed to ferment, age, and finish beer in a single tank without the usual transfers. The Uni-Tank has a shallow cone bottom rather than the typical steep cone shape of usual fermenting tanks. Fermentation and maturation of the beer within a single vessel take approximately two to three weeks. 

Excessive or insufficient acid development during manufacture can produce variability in the moisture content of cheese and defects in flavor, body, texture, color, and finish (Van Slyke and Price 1952). The rate of lactose fermentation varies with the type of cheese, but the conversion to lactic acid is virtually complete during the first weeks of aging (Van Slyke and Price 1952 Turner and Thomas 1980). Very small amounts of lactose and galactose may be found in cheese months after manufacture. (Huffman and Kristoffersen 1984 Turner and Thomas 1980 Harvey et al. 1981 Thomas and Pearce 1981). Turner and Thomas (1980) showed that the fermentation of residual lactose in Cheddar cheese is affected by the storage temperature, the salt level in the cheese and the salt tolerance of the starter used. 

Table 6.5 Efficacy of added microbial phytase in broiler grower and finisher diets control versus treatment comparisons at six weeks of age.

In this review an original and unique approach was undertaken to unite the notions "heterocycles" and "wine principles." Indeed, it is astonishing that natural wines contain numerous heterocyclic principles in varying quantities (as low as nanograms ) that contribute to flavor, smell, taste, and aftertaste ("finish") sensations, all of which are characteristic of the different grape types. During aging and maturation of the wines in barrels and bottles, manifold additional heterocycles are formed or extracted. The odor threshold plays an important role in all cases, which is ultimately dependent on the chirality centers of the isomers involved in aroma. 

The next problem was to find internally constitent values of physical parameters of stellar populations of different age and composition. For this purpose I developed a model of physical evolution of stellar populations (Einasto 1971). When I started the modelling of physical evolution of galaxies I was not aware of similar work by Beatrice Tinsley (1968). When my work was almost finished I had the opportunity to read the PhD thesis by Beatrice. Both studies were rather similar, in some aspects my model was a bit more accurate (evolution was calculated as a continuous function of time whereas Beatrice found it for steps of 1 Gyr, also some initial parameters were different). Both models used the evolutionary tracks of stars of various composition (metallicity) and age, and the star formation rate by Salpeter (1955). I accepted a low-mass limit of star formation, Mo 0.03 Msun, whereas Beatrice used a much lower mass limit to get higher mass-to-luminosity ratio for elliptical galaxies. My model... 

Blending can be done at any time from the grapes to the finished wine. The author prefers to make the final blend after the wine has had its period of wood age and before finishing the wine for bottling. 

White wines that are to be aged may be put into oak barrels and tanks at this point or they may be chilled to 28° F (-2.22° C) for ten to fourteen days, rough filtered through nonasbestos pads with a diatomaceous earth body feed, then aged in oak containers. White wines that are to be bottled without aging are blended and finished at this point. 

Surhice detetiotation is not a reliable indication of the nature of the material as both plastic and horn dull with age and both scratch easily. Fiqu6 work, good workmanship, or a good finish would all be indicators that an item is made from horn or tortoiseshell, rather than plastic. 

Primal [Rohm Haas]. TM for aqueous dispersions of acrylic resins, supplied in various grades that differ in hardness and flexibility and produce finishes that are water insoluble, require no plasticizer for flexibility, are unimpaired by aging, and adhere tenaciously to leather and lacquer coats. 

The actual size of the roughness elements on any surface will vary with the material, age and usage, deposits, dirt, scale, rust, etc. Typical values for various materials are given in Table 5.3. The most common pipe material—clean, new, commercial steel—has an effective roughness of about 0.0018 in. (0.045 mm). Other surfaces, such as concrete, may vary as much as several orders of magnitude, depending upon the nature of the surface finish. 

---