Impact of type of winemaking vessel on the chemical composition of Sauvignon blanc wines

Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular (Rubio-Bretón et al., Nevares et al., Gil i Cortiella et al.), but little is known about their impact on the chemical composition of the final wines. To address this issue, a Sauvignon blanc wine was produced using cylindrical stainless-steel tanks, egg shape concrete vessels, egg shape polyethylene vessels and clay jars. The wines were fermented and aged on their lees for six months and chemically characterised as described hereafter.

Investigation of parameters of leakage of toxic and explosive substances and gases under the action of high pressure from tanks of the special purpose during

Tanks for the storage of oil products and toxic substances in warehouses are the main ones. They can be in the form of separate tanks or a group of tanks. The most widespread are vertical steel tanks with a stationary roof that a placed in open areas. The tanks heat up, and the intensity of evaporation of the oil product increases in case of fire. If there is a permanent roof, the pressure in the tank will increase. If the capacity of the breathing valves is less than the intensity of evaporation then there is a risk of explosion. Explosions in the tank often lead to the separation of the bottom, and the side cylindrical surface and the roof fly away instantly, spilling oil on neighboring tanks and the territory of the tank’s park. Then the combustion area increases intensively. The destruction of the integrity of the tank, due to the separation of the bottom, contributes to temperature and power stresses, the value of which increases with increasing temperature of their heating and increasing pressure, respectively. The values of temperature stresses are added to the power stresses caused by pressure, and when the critical value is reached, destruction occurs. In the article by the method of mathematical modeling using the laws of thermodynamics and mechanics of liquids and gases, analytical dependences for research of parameters of leakage of toxic substances and gases at action of high pressure from capacities at their storage are received. Saint-Venant’s principle was used to model the gas flow rate process. The dependence of the duration of gas leakage from special purpose tanks at the change of the area of the emergency hole and the pressure drop is obtained. The obtained results allow determining the velocity and mass flow rate of the gas depending on the area of the hole, the time flow, and the difference of pressure. Therefore, the task of research the emergency situations of engineering cylindrical tanks under the influence of temperature and pressure, which leads to the spillage of toxic substances and gassiness is actual. The researches results are presented graphically.

Design of cylindrical steel liquid tanks with stepped walls using One-foot method

Cylindrical steel tanks are used in most countries to store bulk volumes of both solid and liquid products such as water, oil, gasoline and grain. Such steel tanks are prone to buckling when subjected to external pressure either due to vacuum or due to wind. These types of shell structures are generally controlled by elastic buckling failure because of the thin wall thickness. Cylindrical shells are commonly constructed with stepwise variable wall thickness due to economic reasons. The thickness of the tank shell wall is designed to increase from top to bottom because the stress resultants on the tank wall gradually increase towards the base of the tank. For open-top tanks, a primary stiffening ring is required at or near the top to maintain roundness under all loads. Stress resultants in a primary stiffening ring were previously identified by the Author for uniform wall thick tanks. In this new study, the applicability of this hand calculation method in stepped wall tanks has been investigated. Pursuant to this goal, a specified tank shell was designed considering One-foot method. Then, the stepped wall tank was transformed into an equivalent 1-course tank for hand calculation. Using the previously developed hand calculation method by Author, a test for the in-plane bending moment in the ring was conducted to achieve an acceptable value for stepped wall tanks. The analysis results show that the previously proposed method for uniform wall thick tanks may also be used for stepped wall tanks considering an equivalent thickness. On the other hand, using Linear Buckling Analysis (LBA), the buckling mode was obtained for two different stepped wall tanks in the study.

Mine surveying technique and steel storage tank base deformation removal

Introduction. Vertical steel tanks are extensively used in oil fields to hold crude oil and other liquids. Their construction requires continuous surveying control. However, measurement procedures, data processing, and deviations and documentation correction are not universal and cannot be applied for tanks with a capacity of less than 3000 m3. Moreover, the process of correcting the detected bottom irregularities is poorly substantiated and intuitive. Research objective is to improve the as-built survey accuracy and reliability of the low-capacity steel tank bottom, substantiate the minimum height of its irregularities, increase the objectivity and productivity of measurement processing, develop an unambiguous method for time-predictable correction of bottom irregularities, and substantiate the optimal contents of its relief’s as-built scheme. Methods of research. Geometric leveling for the bottom profile survey failed to provide adequate accuracy and was therefore replaced by the method of trigonometric leveling. A method has been developed for determining the deviations of the existent tank bottom profile from the design position by means of algebraic actions with surfaces of a topographic order. The accuracy of determining the smallest height of bottom irregularities has been estimated under the tacheometric survey. A method has been proposed for controlling the correction of tank bottom irregularities based on evaluation calculations of bottom deformations by the finite element method. Research results. All the development results are exemplified by a specific production example. It was found that for a full completion of work, two iterations of tank bottom irregularities correction are enough. Methods of optimal design for the facility’s as-built schemes are presented. Conclusions. A simple, accurate, low-cost, productive, and time-predictable method of mine surveying, mathematical processing and correction of deviations in the tank bottom profile has been developed. This technique reduces the construction period and increases the operating time of the facility.

Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii

Inoculation of selected non-Saccharomyces yeasts with Saccharomyces cerevisiae as means to produce Merlot wines with reduced ethanol contents was investigated. Fermentations of grape musts (25.4° Brix, pH 3.50, and 4.23 g/L titratable acidity) were conducted in stainless steel tanks inoculated with Metschnikowia pulcherrima strains P01A016 or NS-MP or Meyerozyma guilliermondii P40D002 with S. cerevisiae Syrah added after three days. After fermentation, wines with Mt. pulcherrima contained 13.8% (P01A016) or 13.9% (NS-MP) v/v ethanol, respectively, amounts which were lower than in wines with S. cerevisiae alone (14.9% v/v). Delayed inoculation of must with S. cerevisiae (day 3) or musts with My. guilliermondii contained elevated concentrations of ethyl acetate (145 and 148 mg/L, respectively), concentrations significantly higher than those with S. cerevisiae inoculated on day 0 or with either strain of Mt. pulcherrima. Descriptive sensory analysis revealed a significant effect due to panelist but not due to Mt. pulcherrima or My. guilliermondii. This research indicates the potential for commercial application of these yeasts towards the production of reduced alcohol wines but without imparting negative sensory attributes.