RESUMEN
This work studies, for the first time, the effect of the use of Cabernet Sauvignon vine-shoots as an enological additive (called "Shoot Enological Granule", SEG) in wines of the same variety. SEGs were added in two doses (12 and 24 g/L) at the end of malolactic fermentation, and after that, wines were bottled for six months. The phenolic and volatile composition and sensory profiles of wines were analyzed at bottling and after six months. The results showed a decrease in the total content of phenolic compounds with bottle time; however, stilbenesâspecifically trans-resveratrolâwere maintained at significant levels in SEG wines. In contrast, the total content of volatile compounds, mainly esters, increased with bottle aging. Finally, in terms of sensory profile, SEG wines showed a clear differentiation between the descriptors and the control, with more-integrated aromas after bottle time with more toasted, nutty vanilla notes, as well as silkier and less bitter tannins, compared to the control.
Asunto(s)
Vitis , Compuestos Orgánicos Volátiles , Vino , Vino/análisis , Compuestos Orgánicos Volátiles/análisis , Fenoles/análisis , Gusto , FermentaciónRESUMEN
The use of toasted vine shoots (SEGs) as an enological tool is a new practice that seeks to improve wines by differentiating between them and encouraging sustainable wine production. The sensorial impact during bottle aging of wines treated with SEGs is a key factor to consider. This paper studies the influence of SEGs on Tempranillo wines treated with their own SEGs in two different doses (12 and 24 g/L) at two differences moments (during alcoholic fermentation and after malolactic fermentation) throughout 1 year of bottle aging. The results indicate that addition moment is the factor that most affects the evolution of sensorial descriptors. The greatest evolution in the wines was observed during the first 4 months, wherein improved integration of the notes related to addition of SEGs occurred. A reduction in the perception of dryness and bitterness was observed in the treated wines, therefore, SEGs could be considered accelerators to eliminate these initial sensations from wines.
Asunto(s)
Vitis , Compuestos Orgánicos Volátiles , Vino , Vino/análisis , Compuestos Orgánicos Volátiles/análisis , Gusto , FermentaciónRESUMEN
For this study, Tempranillo wines were made by adding their own toasted vine-shoots (SEGs, "Shoot- Enological - Granule"). The SEGs were added in two doses (12 and 24 g/L) at three different times (before alcoholic fermentation, in the middle of alcoholic fermentation, and after fermentations) and phenolic, volatile, and mineral composition were analysed. Results showed a decrease in the total content of phenolic compounds but stilbenes, specifically trans-resveratrol, increased in all wines macerated with SEGs, as did total anthocyanins when these additives were added in the middle of fermentation. Furthermore, the ratios related to glycosylated monomeric anthocyanins were significantly higher in wines treated with SEGs. The use of SEGs did not affect the total content of volatile compounds. However, changes in terms of individual compounds resulted in an odorant series associated with SEGs, named "sweet woody", formed by compounds such as ethyl vanillate, ethyl cinnamate, and vanillin. Finally, the mineral composition of the wines was not affected using SEGs, whereby potassium was the most abundant in all the wines.
Asunto(s)
Vitis , Compuestos Orgánicos Volátiles , Vino , Antocianinas/análisis , Frutas/química , Fenoles/análisis , Vitis/química , Compuestos Orgánicos Volátiles/análisis , Vino/análisisRESUMEN
La osteoartropatía hipertrófica (OH) es un síndrome clínico en el que se desarrolla una periostitis crónica proliferativa de huesos largos, una deformación de los dedos de las manos y de los pies en palillo de tambor (dedos hipocráticos) y una sinovitis oligo o poliarticular. La forma secundaria generalizada se clasifica, etiopatogénicamente, en pulmonar, pleural, cardiovascular y gastrointestinal. La forma pulmonar se ha asociado al carcinoma broncogénico entre otras etiologías. Presentamos el caso de un síndrome paraneoplásico múltiple constituido por una OH, una crioglobulinemia mixta policlonal y una polineuropatía axonal en un paciente con un carcinoma broncogénico pulmonar con metástasis óseas. La excepcionalidad del caso está dada por la enfermedad paraneoplásica múltiple y metastásica asociadas. Revisamos la bibliografía al respecto y destacamos especialmente el singular patrón gammagráfico óseo constituido por una combinación de signos típicos de la OH y metástasis óseas (AU)
Asunto(s)
Masculino , Persona de Mediana Edad , Humanos , Síndromes Paraneoplásicos/complicaciones , Neoplasias Pulmonares/complicaciones , Polineuropatías/complicaciones , Metástasis de la Neoplasia , Neoplasias Óseas/secundario , Carcinoma de Células Grandes/secundarioRESUMEN
The aim of this study was to assess the effect of nasal continuous positive airway pressure (CPAP) breathing on patients with COPD when they are in respiratory failure during acute episodes of the disease. We studied 15 male patients with COPD who were in acute, unstable condition, without mechanical ventilatory support, before and during 4 h of nasal CPAP. The respiratory rate decreased (initial, 30 +/- 6; final, 25 +/- 6; p < 0.001), as did the subjective sensation of dyspnea (initial Borg index, 3 +/- 3; final, 2 +/- 2; p < 0.05). A significant decrease in the average PaCO2 (before, 73 +/- 10 mm Hg; after, 61 +/- 9 mm Hg; p < 0.001) and a significant increase in the PaO2 (before, 57 +/- 13 mm Hg; after 64 +/- 14 mm Hg; p < 0.05) were also observed. Nasal CPAP was generally well tolerated. According to these results, nasal CPAP should be considered as a possibility for treatment in patients with COPD who are in acute respiratory failure, in order to avoid mechanical ventilation.