User simulation in a stochastic dialog system

We present a new methodology of user simulation applied to the evaluation and refinement of stochastic dialog systems. Common weaknesses of these systems are the scarceness of the training corpus and the cost of an evaluation made by real users. We have considered the user simulation technique as an alternative way of testing and improving our dialog system. We have developed a new dialog manager that plays the role of the user. This user dialog manager incorporates several knowledge sources, combining statistical and heuristic information in order to define its dialog strategy. Once the user simulator is integrated into the dialog system, it is possible to enhance the dialog models by an automatic strategy learning. We have performed an extensive evaluation, achieving a slight but clear improvement of the dialog system.     

Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes

The transference and reactivity of proanthocyanidins is an important issue that affects the technological processing of some fruits, such as grapes and apples. These processes are affected by proanthocyanidins bound to cell wall polysaccharides, which are present in high concentrations during the processing of the fruits. Therefore, the effective extraction of proanthocyanidins from fruits to their juices or derived products will depend on the ability to manage these associations, and, in this respect, enzymes that degrade these polysaccharides could play an important role. The main objective of this work was to test the role of pure hydrolytic enzymes (polygalacturonase and cellulose) and a commercial enzyme containing these two activities on the extent of proanthocyanidin-cell wall interactions. The results showed that the modification promoted by enzymes reduced the amount of proanthocyanidins adsorbed to cell walls since they contributed to the degradation and release of the cell wall polysaccharides, which diffused into the model solution. Some of these released polysaccharides also presented some reactivity towards the proanthocyanidins present in a model solution.     

Grape seed removal: effect on phenolics,chromatic and organoleptic characteristics of red wine

Winemakers are interested in wines with low bitterness and astringency, and therefore, there is a preference for a higher presence of skin proanthocyanidins in wines. However, the information regarding the effect of reducing or eliminating seed proanthocyanidins from the must or fermenting wine on the characteristics of finished wines is scarce. For this reason, we elaborated a wine using Monastrell grapes from which the seeds had been removed and compared it with a control wine (CW) made from intact grapes. The anthocyanin and proanthocyanidin concentration and profile, and the chromatic and sensory characteristics were studied. The absence of seed proanthocyanidins did not affect anthocyanin concentration, although the proanthocyanidin concentration was 40% lower than in the CW. The copigmentation (CA) study showed that both wines had a similar extent of CA phenomena although colour intensity was higher when seed proanthocyanidins were present. The panellist evaluated the wines elaborated without seeds as being fruitier, less astringent and with an overall higher quality.     

Firming of starch gels and amylopectin retrogradation as related to dextrin production by α-amylase

 The effect of dextrins produced by α-amylase on the firming and amylopectin retrogradation of wheat starch gels was studied. Different gel samples were prepared and included several ingredients, for example, α-amylase, vital gluten and glucoamylase. Amylopectin retrogradation, gel firming and the dextrin profile were analysed throughout a 5-day storage period. Both processes, i.e. firming and starch retrogradation, increased with time, and were not affected by the incorporation of gluten into the mixture. The well-known effect of α-amylase to retard bread crumb firming was also found to be relevant to starch gels. From the results obtained in this work, it seems that this anti-firming effect is not due to modifications of the starch but to dextrins produced by starch hydrolysis, since the effect did not occur when dextrins were removed by glucoamylase. Received: 30 December 1996     

Influence of Dekkera bruxellensis on the contents of anthocyanins,organic acids and volatile phenols of Dão red wine

The anthocyanin, organic acid and volatile phenol compositions of red wine obtained from Touriga Nacional grapes growing in the Dão region (Portugal) were determined by HPLC/DAD, HPLC/UV and GC/FID, respectively. By these means, nine anthocyanic compounds (malvidin-3,5-O-diglucoside, cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside, delphinidin, cyanidin, pelargonidin and malvidin), six organic acids (ketoglutaric, tartaric, malic, quinic, lactic and shikimic acids) and two volatile phenols (4-ethylguaiacol and 4-ethylphenol) were identified and quantified. Malvidin-3-O-glucoside, the pair lactic plus shikimic acids and 4-ethylguaiacol were the main anthocyanin, organic acids and volatile phenol, respectively. The effects of nine different Dekkera bruxellensis strains on these chemical parameters were also evaluated. The results obtained indicate that some strains of D. bruxellensis yeast are able to cause deterioration of red wine from the Dão region during its maturation by the production of volatile phenols, namely 4-ethylphenol.     

Szenario: Die Universität im Jahre 2005

Szenario 2005 . Um sich auf dem Bildungsmarkt behaupten zu k?nnen, müssen Universit?ten und Fachhochschulen ihre St?rken herausstellen und sich auf die neue Konkurrenz vorbereiten, fordert die Schrift, die von dem Expertenkreis „Hochschulentwicklung durch neue Medien“ der Bertelsmann Stiftung und der Heinz Nixdorf Stiftung erarbeitet wurde.     

Corrosion behaviour and galvanic coupling of titanium and welded titanium in LiBr solutions

Corrosion resistance and galvanic coupling of Grade 2 commercially pure titanium in its welded and non-welded condition were systematically analyzed in LiBr solutions. Galvanic corrosion was evaluated through two different methods: anodic polarization (according to the Mixed Potential Theory) and electrochemical noise (using a zero-resistance ammeter). Samples have been etched to study the microstructure. The action of lithium chromate as corrosion inhibitor has been evaluated. Titanium and welded titanium showed extremely low corrosion current densities and elevated pitting potential values (higher than 1 V). The results of both methods, anodic polarization and electrochemical noise, showed that the welded titanium was always the anodic element of the pair titanium-welded titanium, so that its corrosion resistance decreases due to the galvanic effect.     

Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes

Numerous studies have reported on the use of enzymes in wineries to facilitate the extraction of grape phenolics and to aid colour stability, although no clear conclusions were reached. Information concerning the enzymatic activities of industrial preparations is very difficult to obtain despite its importance. The aim of this work was to characterise and quantify the activities of six macerating enzyme preparations to optimise their use, and to study their effect on the chromatic characteristics of a Monastrell wine. The results indicate that differences exist in the type of enzymatic activities present in the preparations and in their concentration. The chromatic characteristics of the resulting wines, both at the end of alcoholic fermentation and after 12 months of storage in stainless steel tanks, showed differences with the use of the different maceration enzymes when comparing with control wine, although very little differences were observed between the different enzyme treatments. The enzyme-treated wines showed, at the end of alcoholic fermentation, a higher OD₂₈₀ and tannin content, and after 12 months, a higher colour intensity too. The main effect of all the preparations was an increase in the total phenol content, probably by facilitating the release of skin tannins.