Evolution in the Bottling of Cabernet Sauvignon Wines Macerated with Their Own Toasted Vine-Shoots.

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, stilbenes─specifically trans-resveratrol─were 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.

Toasted Vine Shoots as an Alternative Enological Tool. Impact on the Sensory Profile of Tempranillo Wines during Bottle Aging.

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.

Pruned vine-shoots as a new enological additive to differentiate the chemical profile of wines.

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.

Virtual Simulation for Last-Year Nursing Graduate Students in Times of Covid-19: A Quasi-Experimental Study.

BACKGROUND: The COVID-19 pandemic has made it necessary to adapt university health-education. Virtual simulation has been proposed to be a suitable tool. METHODS: A quasi-experimental study was conducted on nursing students in the final year. The virtual simulation platform vSim® was used. Improvements in knowledge, skills during simulation, satisfaction and selfconfidence obtained through the training provided were analyzed, as well as satisfaction with the platform. RESULTS: Prepost training knowledge improved. Skill acquisition improved between the first and last attempts in all cases. The levels of selfconfidence and satisfaction with the training and the platform used were high. CONCLUSIONS: The vSim® was a useful solution during the pandemic. Knowledge improved and high selfconfidence was obtained.

Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality.

Non-aromatic vine-shoot extracts (Airén) has been recently proposed as "viticultural biostimulants" when applied to grapevine. In this paper, the application of extracts from non-toasted (MVS) and toasted (MVSToasted) vine-shoots from the well-known aromatic variety such Moscatel were applied on Airén grapevine leaves, observing an increased for grape yield and wines with a lower alcohol degree. All wines at the end of the alcoholic fermentation were characterized by their fruity and floral descriptors, especially MVS wines; and 4 months later, MSV and MVSToasted wines surprised by their higher spicy notes, which correspond with the highest OAVs values for compounds such as norisoprenoids (ß-damascenone), vanillin derivatives (vanillin, acetovanillone) and volatile phenols (guaiacol, syringol), compared to control wine. Wine phenolic composition was affected positively over all by MVS in case of phenolic acids. These results confirm that Moscatel vine-shoot extracts foliar application into Airén non-aromatic grapevines produce an interesting enhance on wine quality.

Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds.

Low molecular weight phenolic compounds (LMWPC), including non-volatile and volatile, of Airén and Moscatel vine-shoot cultivars waste submitted to different toasting conditions (light, 180°/15min; medium, 180°/30min; high 180°/45min) were studied in order to exploit them with oenological purposes. The LMWPC differences were mainly due to the toasting times rather than vine-shoot variety. In non-volatile LMWPC fraction, flavanols and almost all phenolic acids decreased by toasting. The presence of trans-resveratrol has a special relevance at light toasting: 14 times more concentrated in Airén and 6 times in Moscatel vine-shoots, than their respective non-toasted samples. The volatile LMWPC showed a significant increment with toasting, being vanillin the one with the highest difference respect to non-toasted samples at high conditions: more than 15 times in Airén and 11 in Moscatel. Although toasting reduced some LMWPC, particular characteristics of these vine-shoots must be taken into account when considering its future use.

Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile content.

The aim of this work was to study the influence of foliar applications of different wood aqueous extracts on the amino acid content of musts and wines from Airén variety; and to study their relationship with the volatile compounds formed during alcoholic fermentation. For this purpose, the foliar treatments proposed were a vine-shoot aqueous extract applied in one and two times, and an oak extract which was only applied once. Results obtained show the potential of Airén vine-shoot waste aqueous extracts to be used as foliar fertilizer, enhancing the wine amino acid content especially when they were applied once. Similar results were observed with the aqueous oak extract. Regarding wine fermentative volatile compounds, there is a close relationship between musts and their wines amino acid content allowing us to discuss about the role of proline during the alcoholic fermentation and the generation of certain volatiles.

[The prevalence of hepatitis B and C in blood donors in a 3rd-level hospital of Mexico City]. / Prevalencia de hepatitis B y C en donadores de sangre en un hospital de tercer nivel de la ciudad de México.

OBJECTIVE: To investigate the prevalence of the hepatitis C virus (HCV) and B virus (HBV) in blood donors attending Médica Sur Hospital. MATERIAL AND METHODS: A total of 9,099 blood donors were tested for hepatitis B and C viruses from 1994 to 1998. A questionnaire was used to collect data and HCV and HBV were detected in serum. We obtained percentages and assessed statistical significance using the chi 2 test. RESULTS: The prevalence of HCV and HBV carriers was 0.47 and 0.11 per cent. The main risk factors were dental procedures (11.6% for HCV and 20%, for HBV), and unsafe sexual practices (20%) for HBV. CONCLUSIONS: These results indicate a low prevalence of HCV and HBV infection in this population.

Potency assay of diphtheria antitoxin in Vero cell microcultures.

Laboratory conditions were established for the titration of diphtheria toxin and antitoxin in Vero Cell Cultures (CCT) and a comparison was made with the intradermal test (IDT) as currently used throughout the world. Working dilutions and cut off values were established by reading both the change in color of phenol red used as pH indicator and changes in cell viability in the microscope. CCT shows high reproducibility and higher detectability than IDT in the titration of both WHO Reference Standard and high titer horse antisera. In sera of guinea pigs immunized for potency testing of diphtheria toxoid the titre was approximately 10 times lower than in the IDT. The explanation is a subject of speculation. The Vero cell titration might be adopted as such for titration of diphtheria antitoxin. In the case of the toxoid potency test it could be used if the limit for the titration is adjusted to 0.2 IU considering the equivalence obtained between the two tests, by taking into account a ratio of 1:10 between CCT and IDT.