Researchers analyse the effect of C02pressure on the aroma of sparkling wines
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An UCO research team is studying the effect of carbon dioxide pressure on yeast metabolism during the second fermentation of sparkling wines
During alcoholic fermentation, yeasts turn sugar into ethanol and CO2gas. The gas forms the small bubbles which distinguish sparkling wines from “still” wines. High-quality sparkling wines are made using the traditional method, which requires a second alcoholic fermentation of a base wine – to which sugar and yeasts are added – in sealed bottles, followed by an interval of ageing in contact with yeast lees. This method was first described by the Benedictine monk Dom Pierre Pèrignon (1638-1715). When sugar is added to a wine and a second fermentation is carried out in an open container, the C02 produced is released into the atmosphere; however, when the second fermentation is carried out in a sealed container or bottle, the CO2overpressure released affects yeast metabolism.
A new method is being developed to assess the odorous impact of composting
According to some estimates, every year over 8,000 million tonnes of urban waste are generated worldwide, and there is every reason to believe that this figure will increase over the coming years due to population growth. One process that seeks to find a use for part of this huge amount of waste is composting, by which organic waste is converted into fertiliser.
Improved perovskite stability for third-generation solar cells
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Research at the University of Córdoba, published in Nature Energy, has led to the stabilisation of perovskite solar cells using guanidinium.
Increasing concern regarding the exhaustion of traditional energy sources has triggered a race to find alternatives. The development of solar cells, which convert sunlight into electricity, is constantly advancing.
A new technique uses wheat straw to replace plastic components in lithium batteries
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An UCO research group has proved that lignin could be used as an environmentally-sustainable, low-cost component in lithium batteries
Wheat straw could be turned into a component for lithium batteries, according to a study by a University of Córdoba research group coordinated by Alejandro Rodríguez Pascual, a lecturer at the Department of Inorganic Chemistry and Chemical Engineering. The team has succeeded in replacing toxic lithium-battery components by lignins, natural substances found in plant cell walls, including in wheat straw.
Scientists develop a new catalyst using glycerol produced during biodiesel manufacture
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The process uses a microwave heating technique
Due to its environmental benefits, the production of biodiesel as an alternative to fossil fuels has expanded exponentially over the last few years. Glycerol is among the by-products of the manufacturing process; for every ton of biodiesel produced, the process generates 100 kg of glycerol. Unfortunately, however, glycerol has few direct uses, since it contains high levels of impurities.
Research reveals the efficacy of a new antibiotic active against pneumonia
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A research group at the Department of Biochemistry and Molecular Biology, University of Córdoba, has studied the effects of rhodomyrtone on pneumococcal strains.
The emergence of antibiotic resistance in some of the most common pathogenic bacteria affecting humans has become a healthcare problem worldwide. Due to natural selection, the mere use of antibiotics against a pathogenic bacterial species eventually prompts them to develop resistance to those antibiotics.