Percorrer por autor "Barbosa, A."
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- Determination of Monoterpenes in Portuguese Wines VarietiesPublication . Barbosa, A.; Ferreira, A C. Silva; Pinho, P. Guedes de; Pessanha, M.; Vieira, M.; Franco, J. M. Soares
- Determination of free and bound terpenes and norisoprenoids during alcoholic fermentation of Port winePublication . Barbosa, A.; Ferreira, A C. Silva; Pinho, P. Guedes de; Graça, A R.; Franco, J. M. Soares; Hogg, T.
- Semi-automatic ambiance genereationPublication . Cano, P.; Fabig, L.; Gouyon, F.; Koppenberger, M.; Loscos, A.; Barbosa, A.Ambiances are background recordings used in audiovisual productions to make listeners feel they are in places like a pub or a farm. Accessing to commercially available atmosphere libraries is a convenient alternative to sending teams to record ambiances yet they limit the creation in different ways. First, they are already mixed, which reduces the flexibility to add, remove individual sounds or change its panning. Secondly, the number of ambient libraries is limited. We propose a semi-automatic system for ambiance generation. The system creates ambiances on demand given text queries by fetching relevant sounds from a large sound effect database and importing them into a sequencer multitrack project. Ambiances of diverse nature can be created easily. Several controls are provided to the users to refine the type of samples and the sound arrangement.
- A simple cultural method for the presumptive detection of the yeasts Brettanomyces/Dekkera in winesPublication . Couto, J. A.; Barbosa, A.; Hogg, T.The development of a simple and reliable procedure, compatible with routine use in wineries, for the presumptive detection of Brettanomyces/Dekkera from wine and wine-environment samples. Methods and Results: The method of detection of these yeasts employs a selective enrichment medium. The medium contains glucose (10 g l⁻¹1) as carbon and energy source, cycloheximide (20 mg l⁻¹1) to prevent growth of Saccharomyces, chloramphenicol (200 mg l⁻¹1) to prevent growth of bacteria and p-coumaric acid (20 mg l⁻¹1) as the precursor for the production of 4-ethyl-phenol. After the inoculation with wine, the medium is monitored by visual inspection of turbidity and by periodic olfactive analysis. Contaminated wines will develop visible turbidity in the medium and will produce the 4-ethyl-phenol off-odour, which can be easily detected by smelling. Conclusions: A selective enrichment liquid medium was developed to differentially promote the growth and activity of Brettanomyces/Dekkera. The method is simple to execute, employing a simple-to-prepare medium and a periodic olfactive detection. Significance and Impact of the Study: The characteristics of the procedure make it particularly applicable in a wine-making environment thus presenting important advantages to the wine industry.