Browsing by Subject "rikki"

Wines are treated to ensure their quality and preservation in the winemaking process. Treatments also have their drawbacks. Premium winemakers have often avoided filtration because it is supposed to cause a loss of taste. Sulfurization of wine is important, for example, for microbiological quality, but it is assumed to reduce the fruity aroma of wines. The purpose of the literature section was to investigate in general the effects of the wine-making process on the volatile compounds of wines. The interest was to find out what happens in winemaking and what compounds are formed at different stages of the process. The literature section also looked at volatile compounds, their analytics and SPME technology. The aim of the experimental part of the work was to develop a research method using headspace-solidphasemicroextraction-gaschromatography-massspectrometry (HS-SPME-GC-MS) technology and to find out the aroma composition and possible differences of the receiving sample and the bag-in box (BIB) -packaged wine. Indicator compounds for volatile compounds were determined from Chardonnay and Cabernet Sauvignon wines using the HS-SPME-GC-MS method developed for the study of Cabernet Sauvignon wine. In the optimization of the method, the functionality of SPME fibers, the GC temperature program and the sample preparation were studied. Receipt, tank, and BIB packaging samples were collected for examination of the wines. The samples were analyzed by HS-SPME-GC-MS and the results were processed by principal component analysis (PCA) as well as other statistical methods. Receipt and BIB packaging samples from Cabernet Sauvignon wine were not divided into clear groups based on PCA. The model best describing the changes in the compounds was achieved with the profile of volatile compounds: ethyl acetate, 1-propanol, isoamyl alcohol, 2-methylbutanol, butanoic acid ethyl ester, isoamyl acetate, hexanol, hexanoic acid, octanoic acid ethyl ester and octanoic acid. In Cabernet Sauvignon wine, almost all the amounts of volatile compounds remained fairly constant as the process progressed. In 1-propanol, ethyl ester of butanoic acid and ethyl ester of octanoic acid, a decrease in the amount was observed between the receipt sample and the BIB packaging sample. In contrast, the amount of 2-methylbutanol and octanoic acid increased when receiving and BIB packaging samples were compared. Receipt and BIB packaging samples of Chardonnay wine were distinguished by PCA. The model best describing the changes in the compounds was achieved with the profile of volatile compounds: ethyl acetate, isoamyl alcohol, 3-methylbutanol, 2-methylbutanol, butanoic acid ethyl ester, isoamyl acetate, hexanol, hexanoic acid, benzene alcohol, octanoic acid ethyl ester, octanoic acid ethyl ester, octanoic acid ethyl ester. The amounts of volatile compounds studied in Chardonnay wine remained fairly constant. Octanoic acid ethyl ester, benzyl alcohol and decanoic acid decreased as the process. The results of the study show that the wine processing process affects the flavorings of Cabernet Sauvignon and Chardonnay wine. The HS-SPME-GC-MS method showed a reduction in several compounds, but previous studies have shown that this change has not been detected by sensory evaluation.

Kivennäis- ja hivenaineet ovat lypsylehmälle välttämättömiä elintoimintojen ja tuotannon ylläpitoon. Härkäpavun siementä voidaan käyttää valkuaisen lähteenä ja koko kasvustoa säilörehuna, mutta niiden hivenainekoostumusta ei tunneta yhtä hyvin kuin rypsirouheen ja nurmisäilörehun. Tutkimuksessa verrattiin lypsylehmän kivennäis- ja hivenaineiden saantia ja sulavuutta härkäpapusäilörehusta ja härkäpavun siemenestä nurmisäilörehuun ja rypsirouheeseen. Tutkielmassa tarkasteltiin kahta koetta, jotka oli tehty Viikin opetus- ja tutkimustilalla vuosina 2014 ja 2015. Molemmissa kokeissa oli 8 Ayrshire-rotuista lypsylehmää. Kokeet toteutettiin kaksinkertaisina 4x4 latinalaisina neliöinä, joissa oli neljä ruokintaa neljänä kolmen viikon jaksona. Koeasetelmat olivat 2x2 faktoriaalisia. Ensimmäisessä kokeessa faktoreina olivat säilörehun kasvilaji (nurmi tai 1:1 nurmi+härkäpapu-kevätvehnä) ja väkirehun raakavalkuaispitoisuus (175 tai 200 g/kg ka). Toisessa kokeessa faktoreina olivat valkuaistäydennys eri lähteistä (rypsirouhe tai härkäpapu), sekä näiden osittainen korvaaminen Spirulina platensis mikrolevällä. Kokeen 2 koeruokinnat olivat isonitrogeenisiä valkuaisrehujen suhteen. Kokeessa 2 kaikissa koeruokinnoissa oli sama pitoisuus kaupallista kivennäisrehua ja kokeessa 1 kivennäislisä oli täysrehuissa. Härkäpapusäilörehuseos sisälsi enemmän kivennäisaineita, mutta vähemmän hivenaineita kuin nurmisäilörehu. Härkäpavun siemen sisälsi 70 % enemmän kuparia kuin rypsirouhe. Härkäpapusäilörehuseos lisäsi eri kivennäisaineiden saantia 1-6 %, mutta vähensi hivenaineiden, kuten raudan ja mangaanin saantia 5-7 % verrattuna nurmisäilörehuun. Härkäpavun siemen lisäsi kuparin saantia 9 %, mutta pienensi magnesiumin, rikin, raudan, mangaanin ja seleenin saanteja 2-14 % verrattuna rypsirouheeseen. Härkäpavun lisääminen ruokintaan kokoviljasäilörehuna tai kokonaisena siemenenä ei vaikuttanut kivennäis- tai hivenaineiden sulavuuteen. Härkäpapusäilörehu tai härkäpavun siemen eivät eronneet merkittävästi nurmirehusta tai rypsistä hivenaineiden lähteinä. Härkäpapu ei sisältänyt mitään kivennäis- tai hivenainetta haitallisen suurta tai hälyttävän pientä määrää.

Domesticity and the highest possible degree of domestication of food have attracted more and more people over the last couple of years. The protein solvency ratio is only 15% in Finland. Legumes are an important part of feeding in domestic animal production, but the use as a human food is also increasing. Because of the increasing use of protein, it would be important to take a note of the amount of sulfur in fertilizers. The sulfur affects plant growth directly through photosynthesis and the amount of chlorophyll. Plant growth, in turn, affects crop formation. The purpose of this thesis was to research the effect of sulfur on the yield formation of peas (Pisum sativum L.) and thereby on the yield level using an organic fertilizer or a mineral fertilizer. The study was conducted as field experiment during summer 2020 in Southwest Finland in cooperation with Biolan's contract farms and HKScan. In the field experiment, peas were cultivated, fertilized with either organic Novarbon Arvo 3-1-15-5 granular fertilizer made from chicken manure, or YaraMila Y3 (23-3-8-3) mineral fertilizer prepared by Yara. Novarbo Arvo is designed as a protein crop fertilizer due to the addition of potassium sulphate as well as YaraMila Y3. During the growing season, the SPAD value of the crops was measured and the dry matter (%), moisture content (%), biomass, nitrogen and sulfur content and yield components were determined six times. In addition, the protein content, moisture content (%), dry matter (%) and fresh weight were determined from a sample taken from the seeds in the yield. Protein crops need sulfur for their growth and for the formation of crop components. The results showed that sulfur affects the SPAD value, the sulfur content of the plant, and the nitrogen content in the crops during the growing season. The decrease in the sulfur content in the crop affects the decrease in the SPAD value and the nitrogen content. The SPAD value correlates with photosynthesis and nitrogen content. The organic fertilizer released nutrients more slowly than the mineral fertilizer, which was reflected in more steady growth of organic fertilized crops. In addition, the higher sulfur content of the organic fertilizer increased the SPAD value, sulfur content, and nitrogen content during the growing season. The amount of fertilizer sulfur can affect the sulfur content of pea crops. The higher sulfur content during the growing season resulted in a higher protein content in the seeds. The yield of peas with the organic fertilizer was slightly lower than the mineral fertilizer, but the protein content of the seeds was higher. The organic fertilizer granules proved to be a viable fertilizer alternative alongside the mineral fertilizer.