Cold and Sparkling Ales.

Sensory and foaming properties of sparkling cider.

The effect of yeast strain and aging time on the chemical composition, analytical, and sensory foam properties of sparkling ciders has been studied. The analytical foam parameters (foamability, HM; Bikerman coefficient, sigma; and foam stability time, T(s)) were significantly influenced by aging and yeast strain. The sensory attributes (initial foam, foam area persistence, bubble size, foam col...

Natural time s ales for neural

Starter Cultures for Sparkling Wine

The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety. The increasing economic interest in the sector of sparkling wine has also implied a renewed interest in microb...

ALES: An innovative argument-learning environment

This paper presents the development of an Argument-Learning System (ALES). The idea is based on the AIF (argumentation interchange format) ontology using “Walton theory”. ALES uses different mining techniques to manage a highly structured arguments repository. This repository was designed, developed and implemented by the authors. The aim is to extend the previous framework proposed by developi...

an Argument Learning Environment Using Agent-Based ITS (ALES)

This paper presents an agent-based educational environment to teach argument analysis (ALES). The idea is based on the Argumentation Interchange Format Ontology (AIF) using ”Walton Theory”. ALES uses different mining techniques to manage a highly structured arguments repertoire. This repertoire was designed, developed and implemented by us. Our aim is to extend our previous framework proposed i...