Practical implementation of new P2P streaming systems requires a lot of coding and is often tedious and costly, slowing down the technology transfer from the research community to real users. GRAPES aims at relieving this burden, and speed-up application development, by providing a set of open-source components conceived as basic building blocks for building new P2P streaming applications. GRAP...

Case report We report the case of a 28-year-old female who developed acute generalized urticaria and facial angioedema one hour after ingesting grapes of several varieties. The reaction was treated at Emergency Room level with parenteral administration of corticoids and anti-histamines. She previously ingested grapes and other fresh fruits with no reaction and denied rhinitis complaints. Skin p...

The aim of this study was to investigate the effect of storage at -4 0 C on the ascorbic acid (vitamin C) content of grapes (Vitis vinifera) for 1, 2, 5 and 8 months. A sensitive UV-VIS spectrometric method based on Prussian Blue reaction was applied for vitamin C determination and some kinetic calculations were presented. The varieties of red and white grapes used were from Murfatlar vineyard:...

Wine aroma strongly influences wine quality, yet its composition and its evolution during the winemaking process are poorly understood. Volatile compounds that constitute wine aroma are traditionally divided into three classes according to their origin: grape, fermentation, and maturation aroma. We challenge this view with meta-analysis and review of grape and wine volatiles and their precursor...

Utilization of grapes for juice concentrate production is an important market for grape growers in the San Joaquin Valley. Approximately 536,000 tons of grapes were crushed during the 2001 season for juice concentrate production. The majority of fruit crushed for this purpose was from Thompson Seedless cultivar, In addition, red cultivars such as Royality and Rubired were also used to produce h...

AIMS In order to assess the potential for producing mycotoxins, fungi were isolated from wine producing grapes. METHODS AND RESULTS The isolates were identified and Penicillium expansum, the most well recognized mycotoxin producer, was analysed for mycotoxin production by TLC. Many of the strains produced patulin and/or citrinin, often depending on whether they were grown on a grape or yeast ...

Objective: Due to rich resources of phenolic components such as anthocyanin and flavonoids, grape has grabbed lots of attention. Antioxidants are the frontline of the human immune system against free radicals and they are of high importance for the human health. Methods: In order to determine antioxidant activities, the amount of phenols, anthocyanin and ascorbic acid of 2 grapes’ varieties ("w...

This study investigated the potential to improve wine aroma by applying two inactive dry yeast products (IDYs) at the onset of ripening on Sauvignon Blanc grapes. Both products led to increased reduced glutathione concentrations in the grape juice and corresponding wines, as well as differences in individual higher alcohol acetates (HAAs) and ethyl esters of straight chain fatty acids (EEFAs) a...

Carménère is the emblematic grape of Chile. Recent studies indicate that it has a different polyphenolic profile than other commercial varieties of grape among other factors, due to its long maturation period. The grape and wine of Carménère stand out for having high concentrations of anthocyanins (malvidin), flavonols (quercetin and myricetin) and flavanols (catechin, epicatechin and epigalloc...