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Contact us to license Latin music for tv & film.
Beyond Salsa Bass Vol3
Artist: Kevin Moore
|Night in Tunisia - fast
|Track 2-02a of 616 - Beyond Salsa Bass Volume 3
|Gandinga sandunga y mondongo
|Track 2-09a of 616 - Beyond Salsa Bass Volume 3
|Candela - fast
|Track 3-06a of 616 - Beyond Salsa Bass Volume 3
|Buscando América
|Track 4-85a of 616 - Beyond Salsa Bass Volume 3
|Déjala que baile sola 1 - fast
|Track 5-80a of 256 - Beyond Salsa Bass Volume 2
|Play All - Oir Todas
You will need Adobe Acrobat Reader. We recommend the Google Chrome browser to make eBook purchases.
|eBook Beyond Salsa Bass Vol3
|Bass - Bajo
Special notes about Beyond Salsa Bass Volume 3:
** Beyond Salsa Bass Volume 3 is the third in a series of instructional methods composed of an eBook with audio tracks. The eBook, audio tracks, and video clips are sold separately. The eBook is made available through our View to Print system.
** Audio: The Audio product includes a fast and slow file for each bass tumbao in the book as well as various example files corresponding to the text. Note that for every piano tumbao in two (2) of our sister volumes, Beyond Salsa Piano Vol.3 and 4, there is a corresponding bass tumbao in this Beyond Salsa Bass, Vol.3 book and audio product. In these cases, the piano audio is included in one channel. In other cases, the audio consists of just bass and clave. If this seems confusing, think of it this way: Beyond Salsa Piano Vol.3 and 4 are subsets of Beyond Salsa Bass Vol.3. Compatibility with Beyond Salsa Piano, however, only account for less than a third of Beyond Salsa Bass, Volume 3. It has additional chapters on Latin Jazz and the Cuban descargas, Puerto Rico, and New York (both pre-salsa and salsa) - new material not covered at all in the piano series. The audio tracks and eBook for Beyond Salsa Bass Volume 3 can be purchased on this page.
** Beyond Salsa Bass follows the same game plan as Beyond Salsa Piano: five volumes covering the history of Cuban bass playing - from changüí and son to songo and timba - followed by a series of books on individual star bass players. The eBook will take a few minutes to load so please be patient and thanks for all the support!
Doubling as a history and music appreciation course, each volume of the Beyond Salsa Bass series is significantly longer than the corresponding volume of Beyond Salsa Piano.
At 440 pages, Beyond Salsa Bass Vol. 3 is by far the longest of the 26 Beyond Salsa books and the first to extensively cover New York and Puerto Rican salsa and pre-salsa as well as Latin jazz. Its audio product (separate purchase) has 616 tracks (a generous selection of 60 free audio tracks is also available by download). The book includes a bass tumbao for every piano tumbao in each of Volumes 3 and 4 of the Beyond Salsa Piano series, but it also includes hundreds of bass tumbaos from and historical analyses of areas of Latin music not covered in the piano series: Puerto Rico, New York, Latin Jazz, the Cuban descargas and additional aspects of the Cuban music of 1959-1989, i.e., from the Cuban Revolution to the Fall of the Berlin Wall.
In addition to exercises in music notation, the bass series delves far more deeply into history and the biographies and discographies of individual artists than either the piano or percussion series. The bass series could be thought of as a thorough general history of Latin popular music, told from the perspective of the bass student.
Click here for a pdf sample of the Beyond Salsa Bass Volume 2 eBook.
Click here for more Beyond Salsa Bass samples. Email the author = kevin [at] timba [dot] com
To learn more about the BEYOND SALSA Series of musical instruction books, the leading source of Afro-Cuban music studies on the planet, please visit http://beyondsalsa.info.


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TOUR REPORT — 2017 ATT Pebble Beach Pro-Am
In 2016, the AT&T Pebble Beach Pro-Am presented the PGA TOUR field with warm weather, brilliant sunlight, and the steady ocean breeze one would expect along the sprawling rocky shores of the Monterey Peninsula. Thriving in those conditions was TaylorMade's Vaughn Taylor who shot 65 in the final round to secure his first PGA TOUR win in over 10 years. This year, however, Pebble Beach is revealing a different side of its two-faced nature, as high winds and sideways rain are projected to be a lasting presence throughout the event.
During Tuesday's practice round—near the peak of the downpour—the range was completely empty with the exception of one prominent PGA TOUR athlete. Dustin Johnson had spent enough time waiting around inside and chose to brave the wet conditions so he could work on his game—most importantly on the latest club he added to his bag: his all-new 2017 M2 driver.
As a player who dominated 2016 with M1, picking up a U.S. Open and PGA TOUR Player of the Year along the way, making a driver change took some time. With a week off during the Waste Management Phoenix Open, DJ took the opportunity to put the new M2 driver to the test. On the range and on the course, DJ immediately noticed increased accuracy and a tighter dispersion with the redesigned 2017 model. His typical miss (as infrequent as it may be) tends to be a bit off the toe—and as a result of the new M2's increased forgiveness, he experienced a much straighter ball flight, even when he missed the center of the face.
What's even more staggering is that he noticed his toe-miss was going up to 10 yards further than the 2016 M2 driver's toe hits. To test this, he put the two drivers head-to-head using Trackman to gather the exact performance data. After hitting a series of shots with each driver head, Dustin was able to verify that he was gaining an average of 2 mph of additional ball speed—likely the result of added ball speed preservation (forgiveness) across the entire face.
After a week of testing, his decision to put the all-new 2017 M2 driver in play was simple. And for DJ, his commentary on the improved performance was simple as well, "It's just the easiest driver to hit that we have every made." In competition, his impact of his equipment change was immediate. Ahead of Thursday's Round 1 weather suspension, Dustin had hit 91% of his fairways and averaged 313 yards off the tee, even in the wet and windy conditions.
In addition Dustin Johnson, several other celebrities, amateurs, and Tour players had new M products in their bags to improve their ability to navigate the courses of Pebble Beach.
· San Francisco Giants pitcher Matt Cain dialed in his own 2017 M1 driver. After testing out a few shaft options and adjusting the sliding weights of M1's T-Track, Matt was ripping drives out there with many of the Tour's long hitters.
· Musician Kenny G went with the all-new 2017 M1 driver as well. Giving DJ a serious run for "most dedicated golfer on the range," Kenny stuck it out through hours of frigid rain, meticulously working on his game. As a longtime player of TaylorMade equipment, he was adamant that the new M1 has a hotter trajectory and more penetrating ball flight than any driver he's ever hit.
· New TaylorMade staffer Pat Perez switched into the all-new 2017 M2 driver citing its "extreme forgiveness."
· Mike Weir is playing teed off on Thursday with a upgraded M Combination of 1-1-1-1 — an all-new 2017 M1 driver, M1 fairways (15° & 19°), and a 21° M1 Rescue.
· PGA Professional Rich Berberian earned six PGA TOUR exemptions following his win at the PGA Professional Championship and elected to use one of those exemptions for Pebble. He switched to a 2017 M1 driver (440) from his 2016 M1 (430), Rich commented that he loves the new and improved sound and feel and has found that the all-new M1 has significantly more forgiveness, which results in more consistency, especially on shots that would typically flair off to the right.
Contributing even more to this year's charitable donations is the TaylorMade aMateur Long Drive Challenge. Set up on the 6th tee box of Pebble Beach Golf Links, amateurs have the opportunity to win some serious cash for a charity of their choice. All they need to do is hit the fairway and TaylorMade will donate $500 to their charity. At the end of the week, the longest drive also earns an additional $5,000 donation.

subset: commoncrawl


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Jay Leno invited Eliot Spitzer to The Tonight Show Friday and asked him a question that has been on everyone's mind. "How can you be this stupid?"
Spitzer, who is currently working on a political comeback, resigned as Governor of New York after news broke that he had paid for sex with prostitutes.
"You seem to be the guy who crossed every T and dotted every I," Leno said. "How did you make this big blunder?"
Spitzer responded:
"When I used to speak about corporate governance back when I was, you know, the Attorney General and stuff, there was a phrase that I used that was 'Hubris is terminal.' People who fall prey to hubris, end up falling themselves. And that I think is something to which people in government are susceptible to."
Still, the point of Spitzer's comeback (he announced earlier this week that he will be running for New York City comptroller) is that people can learn from their mistakes.
"And the fall from grace is incredibly painful. It is something from which you learn. And hopefully you can then move on and contribute."
Spitzer's campaign hasn't been perfect, but he is currently leading Manhattan Borough President Scott Stringer, his main opponent, in the polls.
However, one of his key campaign organizers has quit, and a former Wall Street executive is suing Spitzer for defamation.
Do you think that Eliot Spitzer can make a comeback? Also, what did you think of Bill Hader's reaction in the Leno clip? Sound off!


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So, this is the sequel to The Trip, a documentary from 2012 (or 2011?). The conceit is pretty simple; Steve Coogan and Rob Brydon, a couple of British comedians, travel around eating at restaurants. It's a road trip movie, essentially. Coogan and Brydon both play fictionalized versions of themselves; they're both often really obnoxious to each other in a way that they probably aren't in real life. They're both comedians, of course, and they both seem to think they're the funnier of the two, so the movie is really a game of comedic one-upmanship. The film is really ultimately, I think, about the difficulty of human connection and, in particular, the way these two characters stave off connection with each other and with other people through their comedic performances. As the film rolls on, it becomes darker and darker, really, as you see the existential isolation and loneliness of these two men. Finally, you begin to realize that they aren't even comfortable with themselves. There's a devastatingly dark scene where Rob Brydon is practicing telling his wife about a one-night stand he's had on the trip and he ends up doing it as Dustin Hoffman; he can't even live with himself and his own thoughts without a buffer. "Rob never recites poetry in his own voice," Coogan says after Brydon recites a poem as Richard Burton, "He lacks the self-confidence."
This isn't to say the film isn't funny. It is really funny, the journey to Pompeii is genuinely hilarious. Oh, I forgot to mention, they're tooling round Italy in this one and the scenery is gorgeously filmed. Later, a riff on Hamlet in a cemetery turns into a really haunting moment of genuine connection between the two, a disturbing meditation on death that really has stayed with me in a powerful way. The film isn't perfect. It's too long by a good twenty minutes, I'd say. I'd cut a subplot about Rob trying to get a part in an American movie; it takes up about that much of the movie and there's nothing either funny or insightful in those scenes. And occasionally the humor is a little too silly for me; British absurdity, you know. In particular, a scene about Tom Hardy on the set of The Dark Knight Rises isn't funny at all and seems to go on forever. But, on the whole, it's a really bleak comedy. The tone is pretty unique, I think, and the film actually gets deeply into these dark characters. On the whole, very good and I recommend it. 3 ½ stars.
tl;dr – While the film is certainly too long, Coogan & Brydon are fantastic in this mockumentary that is both existentially bleak and hilarious funny, occasionally at the same time. 3 ½ stars.


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Hervé Tullet & ILLUSTORIA at Bank Street Book Store
Illustoria is thrilled to be pairing up with Hervé Tullet to celebrate the release of issue 2 at Bank Street Book Store in New York City! Hervé is the internationally bestselling author behind Press Here, Mix It Up!, Let's Play!, Art Workshops for Children, and many more titles equally loved by grownups and kids.
Hervé will talk about his unique approach to storytelling, staying innovative, and what we can all learn from making art with kids. I'll be interviewing Hervé about his process and inspiration, his favorite medium, what music he listens to while he paints, and how to create stories that appeal across generations. I'm also excited to share highlights from issue 2: The Canvas Issue.
So calling all artists, writers, parents, kids, teachers, and librarians: Come join us for an afternoon of inspiration and fun, pick up a copy of the newly released issue 2 and any number of awesome Tullet books that may be missing from your home collection, and enjoy coloring, crafts, light snacks, and swag! For more information about the event, go to the Bank Street Book Store events page and RSVP here.
Bank Street Book Store
2780 Broadway
New York City
When: Saturday / November 19th / 1–2 pm


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Late one Friday night at a Matt Monday album release show, a lanky little chocolate boy with translucent heart shaped sunglasses and a baby pink hoodie awkwardly staggered onto the stage introducing himself. I remember being slightly intoxicated, not really paying attention, but being amused by this kid and his aura. 1 song into his set and I was drunk. Not from alcohol, but by the sheer essence of this person so sure of who he was and his sound that I had to find him afterwards and tell him I was in love. Some people know him as Contour, the experimental, multifaceted artist the city is buzzing around. Here, he sheds his stage name to give you Khari Lucas, the man behind the sound, as he curates the inside of his mind for this month's Moodboard. Enjoy.
When I started this process I agonized about finding things that were gonna reflect the totality of myself. As I thought more about it i realized that the self is incredibly fluid, and that to try and fully encapsulate myself with a set of pictures was futile, so I just decided to reflect where my head's been at as of late. My first two pictures are works of art by Bryant D Giles. I picked these because they, as well as his art style, resonate with the way I feel about my mind most times. I often struggle with feeling neurotic and one of the things i've learned to love about myself is the ability i've cultivated in dealing with the way my mind works. The artfully dysfunctional mind of the creative. I included a couple of stills from my current favorite music video director, Collin Tilley, because film/directing is currently one area of art i'm diving into. The first cap is for Kendrick Lamar's "Alright" and the second is for Flying Lotus's "Until the Quiet Comes". His attention to detail and ability to capture large concepts in short amounts of time inspire me. Then I included a picture of Sade and Patrice Rushen just as examples of the many women who have inspired me with their art. I look up to female artists more than male artists at times because their works connect to a more tender part of me in a way that's hard to find in a lot of work, especially today. I think it's important to remain connected to my tender side because society discourages me from doing so on a daily basis. Finally, I included a picture that represents a goal to me in quality in each aspect of my music setup. First is Shigeto's home studio, filled with instruments and gear (and also very tidy). Then is Dam Funk's record collection (watch his Boiler Room Collection's session if you haven't). Finally is Floating Points' live rig (watch his Thump Session as well). I look to all of these people to continue to motivate me to get where I see myself years from now in my craft.


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Identifying and nurturing talent is a challenge for virtually every organization, especially in retail. Now in its sixth year, VMSD's annual Designer Dozen makes that onus a bit easier by honoring the best and brightest of the industry's up-and-coming stars, ages 35 and younger.
The designers, retailers and visual merchandisers on the following pages are making a name for themselves largely because of their devotion to excellence and dedication to their craft, but also from a desire to continuously evolve their education, and in many cases, that of others.
From a Vancouver, British Columbia-based retailer who realized his dream to create the ultimate pop-up to an interior designer who hand-painted designs for a client's wallpaper when no suitable options could be found, our Designer Dozen honorees are working hard every day to make a positive impact on the experience of shopping in store.
We've watched past winners take their places among the most innovative and successful professionals in our industry, and we have no doubt this group will do the same.
Read on to meet the winners of VMSD's 2017 Designer Dozen Awards.
George Bevan
Age: 27 \ Visual Display Specialist
Kit and Ace \ Vancouver, B.C.
Why him?
Responsible for Kit and Ace's global window strategy, design and procurement, as well as all in-store display assets and fixture designs, George Bevan's ideas are incorporated across nearly 50 locations in the U.S., U.K., Canada, Japan and Australia. He and his team blend traditional design elements with more contemporary concepts that speak to the brand's advertising campaigns and other seasonal initiatives. Bevan credits his architectural background for the ability to view projects from small- and large-scale perspectives, a critical skill in window and display design.
What project are you most proud of?
"I've worked on a number of shipping container projects, and none ever came to fruition. The Kit and Ace container pop-up concept, Eh-Frame (featured in VMSD, August 2016), allowed me to bring my vision to life. We took a 20-foot container and outfitted the interior with Kit and Ace fixtures, including copper rails and a glass roof, and added a framing system above to reflect the design of a classic Canadian A-frame cabin. The whole thing can be packed up inside the container, making it easy to pop up wherever."
Kelsey Jacobucci
Age: 26 \ Interior Designer
Supervalu \ Eden Prairie, Minn.
Why her?
Kelsey Jacobucci applies her passion for design to her grocery environments to improve not only the customer experience, but the employee experience, as well. She believes that bringing community and history into a retail design project adds character to the space and helps customers better relate to it. Working on locations in the South, East Coast and Midwest U.S., Jacobucci uses a range of techniques, from hand sketches to computer-aided drafting.
What's the biggest challenge you face?
"Aggressive timelines and budgets; getting the most designs out in the limited time I have. Budgets are always getting cut, and often, design [or] decor is the first thing to go. Being able to keep the design intent while the budget is getting cut is often a challenge."
Andrew Lee
Age: 30 \ Senior Designer
MNA \ New York
Why him?
Andrew Lee thrives in the fast-paced world of retail: At architecture and design firm MNA, Lee works with a variety of brands and broadens his knowledge beyond architecture by collaborating with colleagues who practice visual merchandising and technology integration. His work includes the Patagonia store in New York's Meatpacking District and the Club Monaco flagship in Washington, D.C., as well as projects for Lucky Brand (Los Angeles), Everything But Water (Orlando) and Color Siete (Manizales, Colombia).
What is a signature design element in your work?
"During architecture school, studies in urban design imparted [to] me the importance of context. When given the opportunity, particularly for projects on street locations, I try to draw upon the local neighborhood and community through extensive research of not only the past, but also the present. Gathering historic information and photographs, and analyzing local patterns in behavior, arms us with a great resource of information to better inform our designs."
Ju-Chun Lo
Age: 29 \ Visual Merchandiser
Artifacts/Art Haus \ Taipei, Taiwan
Why her?
Ju-Chun Lo is tasked with creating seasonal and holiday windows for nine stores representing two brands. She began her career at Aesop (New York), where she learned both how to execute within corporate design guidelines and how and where she could apply her own creativity. Lo says she enjoys including humor in her designs and loves to evoke a wow factor in her work. If budget were no object, she says she'd build a multilevel transparent store.
Who has had the greatest influence on your work?
"My boss and my colleagues. Every time I encounter bottlenecks in my design process, I will chat with my colleagues, [and] often in the process of [discussing], there is a great idea there. My boss has always encouraged us to make the most impressive designs."
Beatrix Nemeth
Age: 33 \ Senior Designer
Tumi \ South Plainfield, N.J.
Why her?
Over the past four years, Beatrix Nemeth has designed and project managed 600 stores on time and on budget. Notable among those many stores is the recent Tumi flagship at the World Trade Center (New York), as well as concepts for two airport kiosks that reduced a typical 3000-square-foot store into a 200-square-foot, modular shop, without compromising customer flow, product showcases or point-of-sale features. Nemeth says she loves how working in retail constantly challenges her as a designer and allows her to step outside her comfort zone.
How did you get into retail design?
"[With the help of] my longtime architect friend and mentor, I had the opportunity to join the store planning and design team at Liz Claiborne. There, I received a great introduction and foundation of retail design by my superiors and a glimpse of the vast possibilities of the retail industry. From high budgets to low, we worked on many projects in the U.S. and abroad and learned a great deal of retail culture that made me love this field."
Sayoko Osada
Age: 26 \ Senior Experiential Designer
Team Epiphany \ New York
Why her?
Described by her peers as being passionate about narrative retail environments, Sayoko Osada believes in communicating the brand promise using multiple sensory experiences. She built, and now leads, the spatial design practice at Team Epiphany (New York). Osada describes her work as thematic and sequential, and says she enjoys creating drama around the product, beginning with display windows and continuing inside the store in a sequence of customer encounters.
Retail changes every day. What design trends have caught your eye recently?
"Since [Japanese artist] Yayoi Kusama's rise in popularity in 2012, mirrors and patterns have been utilized in myriad ways with a primary goal of optimizing Instagram shares. While this trend is still strong, monochrome is the new immersion technique, in my opinion. In a visually busy world, what is more immersive than a quiet, single hue? It not only envelopes you in one color, it brings clear focus to the products."
Meghan Pitt
Age: 31 \ Project Designer
Joey Restaurants \ Vancouver, B.C.
Why her?
Working in restaurant design was always the goal for Meghan Pitt. She says she's been consistently intrigued by design that impacts public spaces, and in her role as project designer for Joey Restaurants, Pitt creates environments unique to the brand. She mentions the Joey location in Woodland Hills, Calif., the first of the brand's restaurants to open in California, as the project of which she's most proud. The design team conquered a steep learning curve and were challenged with new building codes and a different climate, to make a strong first impression in the market.
What's the biggest challenge you face professionally?
"Finding a balance between the best design solution, the schedule and budget. I'm probably a rare breed of designer where I do have a strong left brain, as well. I am very interested in the practical management and execution of our projects. With that being said, the challenge then becomes working within these constraints without allowing them to hinder the best design solutions."
Jayme Schutt
Age: 32 \ Associate
CallisonRTKL \ Dallas
Why her?
As head of the color, materials and FF&E selection at Seattle-based CallisonRTKL's Dallas office, Jayme Schutt spends her days identifying and evaluating the critical tools that help designers set their environments apart. But what if the perfect finish or material is nowhere to be found? Schutt's solution when the design team at Bloomingdale's flagship in Honolulu's Ala Moana Center couldn't locate a suitable wallpaper was to design and hand-paint it herself, looking toward nature for inspiration.
What excites you most about retail design/visual merchandising?
"Creating an experience … with the hope of creating something memorable for the shopper. The way we shop has changed, [and] as designers, we are constantly battling the ease that online shopping brings to today's consumer. The challenge becomes, what can we do to create a draw into the retail store? There has to be an experience worth coming in for! That's why we design."
Susan Strauss
Age: 30 \ Lead Designer, Owner
Susan Strauss Design \ Lakewood, N.J.
Why her?
The integration of psychology in design drives Susan Strauss' desire to push boundaries in her own work. Among her notable projects, she counts the challenge of once designing a fish market on a shoestring budget as particularly satisfying: The design included more than 10,000 feet of fishing chain hanging from the ceiling that became the location's signature visual element.
What is a key design element in your work?
"The retail spaces I design are pristine and neat, with clean lines … those are the building blocks of visual design. These aspects are often relegated to be a mere afterthought in the excitement of working with colors, styles and building elements. It is of the utmost importance to bring them back to the forefront of our minds to make sure we get the simple things right before moving forward with the details. Like a lot of things in life, when something is done right, it becomes invisible to us, but when it's done badly, it becomes an annoyance. If the simple part of the design – the basic structure, layout, presentation – is not done properly, it leaves the consumer with a poor impression of the brand and product."
Holly Wadsworth
Age: 35 \ Creative Director
HWVisual \ London
Why her?
Holly Wadsworth discovered the retail design industry by accident, when she was recruited to join the visual merchandising design team at Louis Vuitton (Paris). That opportunity led to four years of designing its global window displays and in-store events. Ten years later, her focus is squarely on the future generation: Wadsworth is also an associate lecturer in visual merchandising and branding at the London College of Fashion.
If budget were no object, what would you design?
"Having worked on many projects for luxury brands where the budget was virtually limitless, I don't think having more of a budget necessarily makes a project easier or better. The higher the budget, the higher the expectations and demands. Sometimes a small budget can lead to the most creative solutions because you're forced to think outside the box."
Chad Webre
Age: 35 \ Director of Architectural Design
Freshii \ Toronto
Why him?
Overseeing the design and development of all 300 global Freshii restaurants means there is always something for Chad Webre to learn. He points to Freshii's green hedge wall, or "fedge," as it's known, as the single element that appears in various iterations at each location – whether it's on the ceiling, as a large-scale interior wall or as part of exterior signage. Webre believes that, through design, retailers can recapture emotions and build a strong connection with customers.
What design trends have caught your eye recently?
"One-size-fits-all approaches to design are no longer relevant within our industry, and consumers are becoming more sophisticated in their expectations. Working for a branded restaurant group, we learned early on that we had to take an individualized approach to the development and design of our restaurants. Even though customers want consistency in the product offerings, the experience of going to a restaurant needs to be unique and interesting. At Freshii, no two stores are exactly alike."
Jeff Wietrzykowski
Age: 34 \ Design Director, Brand Environments
Chute Gerdeman \ Columbus, Ohio
Why him?
A few interior drawing classes in college were all it took to get Jeff Wietrzykowski hooked on a career in design. His work usually includes pops of color, which Wietrzykowski believes not only add energy to an environment, but are also a powerful navigation tool. He says that given unlimited time and budget, he'd make working in a client's store or restaurant mandatory for the design team. The reason, he says, are the valuable insights they'd gain working side-by-side with employees and interacting one-on-one with customers.
Who has been the greatest influence on you in your work?
"My dad. He was the first person to encourage me to go to design school and always supported me along the way. Growing up, I saw how hard he worked as an engineer, but more importantly, I knew that he loved what he did. Once I realized this, I decided whatever career I chose, it needed to be something I loved. Fortunately, I became a designer."
Click here to view last year's winners.


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Tonight's gift from the sidewalk:
High Five
I say lengthen. You do more than lengthen. You lengthen with all the effort available to you. Your strength is on the rise. Your awareness heightens.
We open our hearts together. The corners of our mouths life skyward. Energy rises.
I feel it.
You feel it.
I say trikonasana. You take the most amazing trikonasana ever.
The call is too tempting for me to avoid. Inspired by you, I honor your effort in trikonasana with a high-five.


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Manhattan bred b boying legend Crazy Legs of the Rock Steady Crew who arrived in the country on Monday continued with his Mumbai safari yesterday by meeting fellow b boys/girls from the tougher parts of the city.
After a busy morning schedule attending meetings and radio interviews, the legendary President of Rock Steady Crew visited Battle Fort in Sion in Mumbai's Central suburbs. The fort which was erected by Maratha Warrior Shivaji also serves as some kind of hip hop cradle in the Mumbai, kind of a Mumbai Bronx. At the fort, Legs was clearly impressed by the unity and the passion on display when the local dancers hit the floor to exhibit their moves. He then proceeded to show his moves too, and then finished off with a discussion session with the local kids through a translator as many of them do not speak English. The dancer whose real name is Richard Colon also showed tremendous interest in the Battle Fort Jam that occurs annually at the venue. He inquired about trouble with law enforcers and advised the b boys present to find ways of getting cops on their side if they want their events to flourish.
After spending time at the Fort and soaking up its breath-taking view, Legs proceeded to Xavier Institute of Engineering in Mahim where he met kids from a nearby shanty town. The kids welcomed him with an orchestra playing only tins and drums. At this point, the dance icon seemed touched by the warmth and vigor displayed by the youngsters. He went on to narrate his own story, having grown up in similar pecuniary circumstances, but he gave them a word of encouragement telling them that they could become the agents of the change their people long for, just like in his case.
Today will be Crazy Leg's last day in Mumbai before he proceeds to Delhi where from there he will hold a workshop in Gurgaon and spin on Friday night at F Bar.


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WASHINGTON — As the Allies gathered in France on Friday to honor the Americans who stormed the beaches of Normandy 70 years ago, a final resting place for World War II veterans had just been carved out of fields of grasses and clover in upstate New York.
Last week the Department of Veterans Affairs completed the purchase of 132 acres of undeveloped farmland near the small town of Pembroke, about halfway between Buffalo and Rochester, for what is planned as the last national cemetery for veterans to be built for the next 40 years. The cemetery near Pembroke is the end of a nearly two-decade building spree, when veterans' burial grounds were built at a more rapid pace than at any time since the Civil War.
The cemetery building boom came during a period when the veterans of World War II started to reach their 70s, 80s and 90s in greater numbers. Those cemeteries will not only be the last to serve that generation, but will probably be the last for the generations of veterans who served in Korea and Vietnam.
Veterans deaths peaked in 2006, when 665,000 people died. Deaths have been declining since then, but the National Cemeteries Administration, which is part of the V.A., projects that 560,000 veterans will die in 2020.
The cemeteries administration anticipates that there will be enough burial space until around 2050, when 2.6 million veterans of the wars in Iraq and Afghanistan begin entering their twilight years.
The Pembroke cemetery was spurred by a 2011 Veterans Affairs policy that is intended to bring more cemeteries closer to areas with large populations of veterans. At this point, the closest national cemetery for veterans in Buffalo is 100 miles away, in Bath, N.Y.
"Having a national veterans cemetery within a drivable distance of a large number of vets, it's an honor," said Roger Woodworth, an Iraq war veteran who served in the Army and who now runs the Veterans One-Stop Center of Western New York, in Buffalo.
The families of veterans "will be able to pay their respects without having to travel over 100 miles," Senator Charles E. Schumer, Democrat of New York, said in a statement. "That can be a tremendous burden for many families."
The Pembroke cemetery, on land now shaded by willows, maples and pines, will be one of five national veterans cemeteries under construction, adding to six that were built in 2009. When the five cemeteries and other smaller projects are complete, the V.A. says that 96 percent of veterans in the United States will have a burial option at national, state or tribal burial grounds within 75 miles of where they live.
"Most of large veteran populations will be covered across the country," said Ronald E. Walters, the department's acting principal deputy under secretary for memorial affairs. "Our focus will more than likely become: What do we do for the remaining 4 percent?"
Currently, about 13 percent of veterans have chosen to be buried in a veterans cemetery, which they view as an honor. "Personally, I would love to be buried next to my brothers and sisters that wore the uniform," said Todd Baxter, an Army veteran and executive director of the Veterans Outreach Center in Rochester.
There are 3.2 million grave sites in the 131 national cemeteries run by the Department of Veterans Affairs, as well as 33 department-maintained lots in private or municipal cemeteries around the country.
This does not include Arlington National Cemetery, in Virginia, across the Potomac River from Washington. It is run by the Department of the Army, and more than 400,000 people are buried there. The largest Veterans Affairs graveyard is Long Island National Cemetery, in Farmingdale, N.Y., where more than 340,000 people are interred. Nearby Calverton National Cemetery, farther east on Long Island, has the most acreage and will someday overtake its neighbor with the most interments.
The veterans cemeteries offer a burial, headstone or marker, and care of the grave at no cost to veterans' families. Spouses and dependents of veterans are also eligible for these benefits.
The Department of Veterans Affairs determines the location for new cemeteries based on where large populations of veterans are unserved. Until 2011, there needed to be 170,000 veterans in a 75-mile radius of any new cemetery location. To expand access to national cemeteries, the population threshold was reduced to 80,000.
Beyond Pembroke, four other new cemeteries will be in Colorado Springs; Omaha; and two areas in Florida, one near Tallahassee and the other near Cape Canaveral.
For the 4 percent of veterans who will not have a veterans cemetery within 75 miles when the new ones are completed, the V.A. is exploring other options. In states like North Dakota and Wyoming, the department is acquiring smaller plots of land, sometimes in existing cemeteries. Cremation has also become a more common option in recent years, and the department is looking for locations, particularly near urban areas, where it can build columbariums, or structures designed to house cremated remains.


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Original Research ARTICLE
Multistarter from organic viticulture for red wine Montepulciano d'Abruzzo production
- 1 Department of Food Science, University of Teramo, Teramo, Italy
- 2 Direzione Generale della Prevenzione e Repressione Frodi Roma, Ministero delle Politiche Agricole Alimentari e Forestali, Roma, Italy
In the last years the use of a multistarter fermentation process has been proposed to improve the organoleptic characteristics of wines. In the present study the fermentation performances and the interactions of mixed and sequential cultures of Hanseniaspora uvarum, Candida zemplinina, and a strain of Saccharomyces cerevisiae isolated from organic musts were investigated. To evaluate the oenological performances of the tested strains microvinifications in pasteurized red grape juice from Montepulciano d'Abruzzo cultivar were compared. The course of fermentation has been controlled through classical determinations (CO2 evolution, ethanol, glycerol, pH, total titratable acidity, sugar content, free sulfur dioxide (SO2), dry extract, sugars, organic acids, and volatile compounds). Moreover, the yeast population was determined by both culture-dependent and independent approaches. In particular, the pure culture of H. uvarum and C. zemplinina did not end the fermentation. On the contrary, when S. cerevisiae was added, fermentations were faster confirming that yeast interactions influence the fermentation kinetics. Moreover, C. zemplinina showed a good interaction with S. cerevisiae by increasing the fermentation kinetic in high gravity Montepulciano must, with low ethyl acetate and acetic acid production. This study confirmed that non-Saccharomyces yeasts play a crucial role also in organic wines and their activity could be modulated through the selection of appropriate strains that correctly interact with S. cerevisiae.
Over the last decade, the phenomenon of organic products has taken hold of large segments of consumers. At its most basic level, organic wine is made from grapes that have been grown with as little human impact as possible. Organic wine is a wine obtained from organically growing grapes without the help of or need for synthetic fertilizers, synthetic plant treatments, or herbicides (Trioli and Hofmann, 2009). Accurate studies have been carried out on soil and vineyard management in organic wine making whereas, as far as we know, no or few data are available on microbial populations of grape berries from organic vineyard as well as of those from organic wines. In a previous paper (Tofalo et al., 2011) the yeast populations present on grape berries and must from organic vineyards of red Montepulciano d'Abruzzo and white Trebbiano cultivars were studied. In particular non-Saccharomyces (NS) wine yeasts were identified at species level. Moreover the strains were typed and characterized for some oenological parameters. In recent years, a lot of studies evaluated the NS species present in wine ecosystem, and demonstrated the impact of grape conditions on NS populations (Fernández et al., 2000; Raspor et al., 2006; González et al., 2007). The role of NS yeasts in wine production has been debated extensively and several researchers have shown that NS yeasts survive during fermentation and could reach cell concentrations similar to those reached by Saccharomyces cerevisiae 106–108 cells/ml (Fleet et al., 1984; Gafner and Schultz, 1996). In fact, as suggested by several authors (Zironi et al., 1993; Gil et al., 1996; Lema et al., 1996; Toro and Vazquez, 2002; Ciani et al., 2006; Viana et al., 2008), there is growing evidence that NS yeasts play an important role in wine quality. Fleet (2008) discussed the possibilities of using yeasts other than those from the genus Saccharomyces for future wine fermentations and the commercial viability of mixed cultures, because NS species have great potential to introduce appealing characteristics to wine that may improve its organoleptic quality. Consequently, the impact of NS yeasts on wine fermentation cannot be ignored. The major NS yeasts present during organic must fermentation of Trebbiano and Montepulciano cultivars were Hanseniaspora uvarum, Metschnikowia fructicola and Candida zemplinina, representing 43, 31 and 11%, respectively, of the total NS population isolated. Although the population size of these species was reduced throughout the wine fermentations, their growth was not completely suppressed and NS yeasts were still present at the end of the fermentation process (Tofalo et al., 2011). These yeasts from organic wine shared many characteristics which suggest that the strong selection pressure exerted by farming system and vine variety could have generated variability at different levels. Knowledge about the biodiversity of native yeasts is essential for the preservation and exploitation of the oenological potential of wine grape growing regions. The use of a selected multistarter (controlled mixed cultures) was proposed several years ago. In the middle of the last century, to reduce the acetic acid content of wine, Cantarelli (1955), Castelli (1969) encouraged the sequential use of Torulaspora delbrueckii (formerly known as Saccharomyces rosei) and S. cerevisiae. Later on, mixed cultures were proposed also for other objectives such as the biological deacidification of must or increase the glycerol content but one of the most investigated uses of mixed cultures relates to confer greater complexity to a wine, enhancing its organoleptic profile (Ciani et al., 2010). Several studies on mixed fermentations containing S. cerevisiae and NS wine yeasts have been carried out to evaluate the possibility of using controlled multistarter cultures to improve wine quality (Mora et al., 1990; Zironi et al., 1993; Toro and Vazquez, 2002; Ciani et al., 2006; Andorrà et al., 2010). For this purpose different NS species were used to study mixed fermentation such as Hanseniaspora guilliermondii, H. uvarum, Candida pulcherrima (Metschnikowia), Pichia kluyveri, Pichia fermentans, Candida cantarellii, T. delbrueckii, Kluyveromyces thermotolerans, Candida stellata (recently reclassified as Starmerella bombicola). The yeasts present on grape berries and must from organic vineyards could have a unique composition and these indigenous yeasts impart distinct regional and desired characteristics to wines. In this context, autochthonous NS strains could be selected to conferment organic musts alongside S. cerevisiae.
The aim of this research is to evaluate the fermentation performance and the interactions of mixed and sequential cultures of H. uvarum and C. zemplinina and a strain of S. cerevisiae isolated from organic must. The results of fermentation kinetics, secondary compound formation and sensorial analysis could be useful to formulate mixed starter cultures.
Materials and Methods
Yeast Strains
Non-Saccharomyces strains (C. zemplinina STS12 and H. uvarum STS45) have been isolated in a previous study from spontaneous fermentation of organic Montepulciano d'Abruzzo and Trebbiano grapes (Tofalo et al., 2011). All of the strains have been previously analyzed by sequencing the approximately 600 bp D1/D2 region of the large (26S) ribosomal subunit using primers NL1 and NL4. These natural wine strains belong to the culture collection of the Food Science Department (University of Teramo, Italy). An autochthonous starter culture S. cerevisiae (STS1) was also used as starter culture (Tofalo et al., 2011). The strains were maintained at −80°C in glycerol 20% (v/v) and, in parallel, on agar slants under paraffin oil at 4°C.
To evaluate oenological performances, the strains were tested in microvinification trials using pasteurized must without grape skin from Montepulciano d'Abruzzo cultivar (280 g/l fermentable sugars, 7.4 g/l titratable acidity (TTA) and a pH 3.2). Fermentations were conducted using several combinations of the strain S. cerevisiae STS1 with strains C. zemplinina STS12 and H. uvarum STS45. The musts were inoculated with 106 cells/ml as follows: S. cerevisiae (S), C. zemplinina (C), H. uvarum (H), C. zemplinina/S. cerevisiae (CS), H. uvarum/S. cerevisiae (HS), C. zemplinina/H. uvarum/S. cerevisiae (CHS), moreover the must was inoculated with all the three strains as follows C. zemplinina/H. uvarum/S. cerevisiae (RCHS) ratios of 25:25:50. A sequential fermentation (QS) was inoculated with 106 cells/ml C. zemplinina/H. uvarum and after 48 h S. cerevisiae was added for each strain.
The must samples (95 ml) were inoculated with 5 ml of a pre-culture grown for 48 h in the same must, as described by Tofalo et al. (2011). Fermentations were carried out in duplicate for each strain at a controlled temperature of 25°C. The kinetic fermentations were monitored daily by gravimetric determinations, evaluating the loss of weight due to the production of CO2. When the CO2 evolution stopped (i.e., at constant weight), the samples were refrigerated for 2 days at 4°C, racked, and stored at −20°C until analysis. Non-inoculated must was used as negative control.
Determination of Microbial Growth and Differential Enumeration
From each flask, samples were taken along the fermentation process to evaluate viable cell counts of the inoculated species. One hundred microliters aliquots of serial dilutions of each sample were plated on Lysine Agar (LA medium; Oxoid Unipath, Hampshire, UK) and Wallerstein Laboratory nutrient agar medium (WLN medium; Oxoid; Pallmann et al., 2001) to estimate the NS yeast and the total yeast population, respectively. Moreover, a culture-independent approach was used. S. cerevisiae, H. uvarum, C. zemplinina specific quantitative PCR (qPCR) tests were carried out according Hierro et al. (2007) and Zott et al. (2010), respectively. DNA was extracted using the DNA PowerSoil® Isolation Kit (Mobio Laboratories, Inc.) according to the manufacturer's instructions.
Real-time amplifications were carried out in a 25 μl reaction volume, using 1× 2XIQ SYBR Green PCR Supermix (Bio-Rad, Hercules, CA, USA), 0.2 μM of each primer and 5 μl of DNA suspension. All amplifications were carried out in optical-grade 96-well plates on a Cycle IQ system (Bio-Rad). The qPCR threshold cycle (Ct) was determined automatically by the instrument. Samples with known quantities of yeast cells were prepared to generate standard curves. Sterilized grape juice was inoculated with the yeast strains, plated on WLN media for viable counts. The counted samples were immediately extracted (triplicate), as described above. The DNA obtained was used to prepare serial dilutions, from 108 to 10 cell/ml. The correlation coefficient between Ct and count values was analyzed and interpreted using the appropriate Microsoft Excel function. Each Ct was the average of four measures obtained by amplifying four DNA extracts from the same artificially inoculated sample. In all PCR runs, negative controls (sterilized water), positive controls, and samples were run in triplicate. Sensitivity of qPCR assays was evaluated with reference to other reports (Hierro et al., 2006).
Physico-Chemical Determinations
The main products (ethanol, glycerol, pH, TTA, sugar content, free sulfur dioxide (SO2) and dry extract of wine), and must under fermentation were determined on samples taken at the end of fermentation following the official International Organization of Vine and Wine (2011) methods of analysis. Organic acid, glucose, and fructose concentrations were determined according to Tofalo et al. (2011) and Lopez-Tamames et al. (1996), respectively. Biogenic amines production was determined according to Tofalo et al. (2007). All analyses were performed in triplicate.
Solid Phase Microextraction–Gas Chromatography Analysis of Volatile Compounds
Five milliliters of wine samples were placed in 10 ml glass vials with 1 g NaCl and 10 μl of 4-methyl-2-pentanol (final concentration 4 mg/l) were added as internal standard. Both equilibration and adsorption phases were carried out by stirring for 30 min at 40°C. A carboxen–polydimethylsiloxane-coated fiber (85 μm) was used (Sigma-Aldrich, St. Louis, MO, USA). Under the extraction conditions described above, the recovery of the volatile compounds was between 88.9 and 103.5%. For quantitative determination, a CP 380 capillary gas chromatograph equipped with a 8200 autosampler SPME III (Varian, Italy) was used. The fused silica capillary column was a CP-Wax 52 CB (50 m × 0.32 mm) by Crompack (Netherlands), coated with polyethylene glycol (film thickness 1.2 μm), as stationary phase. The injector and FID temperature was 250°C. After extraction, the fiber was placed in the injector of the GC for 15 min. The temperature program was the following: initial temperature (50°C) held for 2 min; first ramp, 1°C min to 65°C (0 min hold); second ramp, 10°C min to 150°C (10 min hold); third ramp 10°C min to 200°C (1 min hold). The carrier gas (N2) flow rate was 2.5 ml/min. The aroma compounds were identified by comparing the retention time of standards and their identification was confirmed by using GC–MS. GC–MS analysis was performed using a GC–mass spectrometer Finnigan Trace DSQ Quadrupole (Thermo Finnigan, San Jose, CA, USA). Mass spectrometer conditions were: Ion Source: electron ionization (EI), Ion Polarity: POS, Ion Source Temperature: 250°C, MS transfer line: 220°C, Turbomolecular Pump: 70 l/s, Acquisition: full Scan, Mass range: 30–400 m/z, Carrier gas: He. The data were processed using Xcalibur Data System Software 1.4.1 SP3 (Thermo Finnigan, San Jose, CA, USA). The quantitative analysis of wine aroma compounds was carried out on the basis of the relative peak area (Qi) calculated from head space SPME (HS/SPME) gas chromatograms after addition of know amounts of analyte standards, as well as the internal standard according to De la Calle-Garcia et al. (1998). The chemical analyses were carried out in the same period of the sensory analysis. Each determination was carried out in duplicate. The data presented are the means of three determinations. All reagents were purchased from Sigma-Aldrich (St. Louis, MO, USA), with a purity greater than 99%.
Statistical Analysis
The mean and SD were calculated for each experimental parameter. Principal component analysis (PCA) was performed using statistical software STATISTICA for Windows (STAT. version 8.0, StatSoft Inc., Tulsa, OK, USA).
Course of Fermentation and Development of Yeasts during Fermentations
The course of fermentation rates with pure, mixed, and sequential cultures is given in Figure 1. The pure culture of H. uvarum was unable to finish fermentation according to the poor fermentative capacity of this species, but also the pure culture of C. zemplinina did not end the fermentation. The yeast interactions had a clear impact on the fermentation kinetics and the presence of S. cerevisiae gave faster fermentations.
Figure 1. Fermentation kinetics of pure, mixed, and sequential starter cultures in Montepulciano d'Abruzzo musts. C, C. zemplinina; S, S. cerevisiae; H, H. uvarum; CS, C. zemplinina/S. cerevisiae; HS, H. uvarum/S. cerevisiae; CHS, C. zemplinina/H. uvarum/S. cerevisiae; RCHS, C. zemplinina/H. uvarum/S. cerevisiae; QS, sequential fermentation.
In fact, fermentation kinetics of mixed cultures, HS, CHS, RCHS were comparable to those of S. cerevisiae pure culture. Only the trial CS showed a great improvement of fermentation kinetic during the first 15 days of fermentation highlighting the good association between C. zemplinina and S. cerevisiae. The RCHS trial, characterized by the inoculum of C. zemplinina and H. uvarum together with S. cerevisiae, showed a worst fermentation kinetic than CS trial probably for the lower proportion of cells of the two NS with respect to S. cerevisiae. The sequential trial QS presented a dramatic decrease of fermentation rate probably because S. cerevisiae was inoculated 48 h after the inoculum of C. zemplinina and H. uvarum.
The viable counts of yeast populations of the eight trials are reported in Table 1. The yeast populations of pure cultures of S. cerevisiae and C. zemplinina were similar, reaching maximum population around 107 CFU/ml after 48 h. In the case of H. uvarum pure culture the maximum population (around 106 CFU/ml) was reached after 48 h, but starting from the 14th day it started to decrease at 105 CFU/ml and was not more countable on the 24th day. Regarding the mixed fermentations HS and CS, NS yeasts were not found at the 14th day, whereas S. cerevisiae delayed the reaching of maximum population. As regards the viable cells of the three species during mixed fermentation CHS and RCHS, differences were observed only in the latest one. In fact H. uvarum disappeared after 48 h, whereas C. zemplinina increased up to 105 CFU/ml and S. cerevisiae reached maximum population of about 107 CFU/ml on the 14th day. In general, S. cerevisiae quickly reached its maximum population and kept stable during the vinifications, with the exception of sequential fermentation QS during which S. cerevisiae was not able to grow after the 48 h growth of NS wine yeast. In fact, the number of viable cells of S. cerevisiae decreased up to 105 CFU/ml at 24th day. H. uvarum and C. zemplinina reached the maximum population of 107 CFU/ml instead after 48 h, but during the progress of fermentation the first one was not more countable whereas C. zemplinina decreased up to 106 CFU/ml.
Table 1. Yeast counts (log CFU/ml) and quantification by qPCR (in brackets) in pure, mixed, and sequential fermentation of organic Montepulciano d'Abruzzo musts.
Quantification of Multistarter Population during Fermentation by qPCR
As culture-dependent techniques can underestimate the size and the diversity of a given population because they do not account for non-cultivable populations, the data on S. cerevisiae and NS populations during mixed fermentation obtained by plating were compared with those obtained by qPCR, as reported in Section "Materials and Methods." In particular the trials CHS, RCHS, and QS were analyzed by real-time PCR and the obtained results are reported in Table 1. S. cerevisiae resulted to be always present at high level (106–107 cells/ml), but also H. uvarum and C. zemplinina were found at the end of fermentation, generally at about 104 cells/ml. In particular H. uvarum at the end of fermentation of trail CHS showed a Ct value of 25, corresponding to 104 cells/ml (data not shown).
Main Fermentation Products and Volatile Compounds
Table 2 reports some oenological parameters of the pure culture, mixed, and sequential fermentations. The pure cultures of H. uvarum and C. zemplinina did not finish the fermentations, leaving in the medium glucose and fructose, and only glucose, respectively. Also trial QS had 50 g/l of residual glucose, as expected by the analysis of fermentation kinetics. The highest ethanol concentration was determined in pure culture of S. cerevisiae. All the multistarter fermentations reached a lower ethanol concentration ranging from 8.34 to 9.38%. On the contrary the production of glycerol was greater by NS yeasts and in mixed cultures. Despite the high production of acetic acid in pure culture, H. uvarum did not increase volatile acidity in multistarter fermentations. No significant differences were found in the other compounds. Some discrepancies were found among ethanol, residual sugars, and other secondary metabolic compounds. What is stricking in our experiments was that all the strains showed an extremely poor ethanol yield from sugar consumed, which cannot be explained by the overproduction of any other metabolic products investigated in this study. Similar results have been previously obtained by Magyar and Toth (2011) and Tofalo et al. (2012).
Biogenic amines were detected at low levels in all eight microvinifications (Figure 2). In particular, the trial CS has the highest value of biogenic amines and QS has the lowest value. The pure cultures of H. uvarum, C. zemplinina, and S. cerevisiae did not produce cadaverine that was formed in all multistarter fermentations with the exception of QS. Tyramine, histamine, 2-phenylethylamine, spermidine, and methylamine were not detectable in any the samples analyzed.
Figure 2. Biogenic amines content in wines obtained with pure, mixed, and sequential starter cultures. C, C. zemplinina; S, S. cerevisiae; H, H. uvarum; CS, C. zemplinina/S. cerevisiae; HS, H. uvarum/S. cerevisiae; CHS, C. zemplinina/H. uvarum/S. cerevisiae; RCHS, C. zemplinina/H. uvarum/S. cerevisiae; QS, sequential fermentation.
Table 3 shows some volatile compounds that well discriminated the aromatic profiles of the three wine yeast species. Pure cultures of C. zemplinina and S. cerevisiae produced low quantities of ethyl acetate and acetoin and high amounts of isoamyl alcohols and β-phenylethanol, having C. zemplinina the highest productions with respect to S. cerevisiae. In this study H. uvarum pure culture produced high amounts of ethyl acetate and acetoin and very low amounts of isoamyl alcohols and β-phenylethanol. The fermentations of mixed cultures CS, HS, and RCHS presented low levels of ethyl acetate and decreased the quantity of isoamylic alcohols and 2-phenylethanol with respect to S. cerevisiae. The fermentation of mixed culture CHS presented the highest formation of isoamyl alcohols and ethyl acetate. The sequential fermentation QS showed a completely different situation among the multistarter fermentations, with the lowest content of ethyl acetate and isoamyl alcohols and the highest one of acetoin, 2-phenylethanol, and isobutyl alcohol.
Table 3. Aromatic compounds (mg/l) of the wines obtained with pure, mixed, and sequential starter cultures.
Principal component analysis has been used to obtain biochemical fingerprints of wines and to elucidate differences in the different components of wine fermented by different strains of Saccharomyces or by multistarter cultures (Nurgel et al., 2002; Howell et al., 2006).
Some compounds produced by the yeast pure and multistarter cultures were analyzed using PCA (Figures 3A,B). Firstly, the correlation matrix was computed in order to discriminate the variables, thus selecting 10 parameters (acetoin, 2,3 butanediol, ethanol, ethyl acetate, titratable and volatile acidity, glycerol, reducing sugars, phenylethyl alcohol and isoamyl alcohols). The PCA explained 70.6% of the total variance. PC 1 accounted for 53.55% of the variance and the negative segment of loading plot for this dimension (Figure 3B) was closely related to the levels of volatile acidity, whereas its positive counterpart was mainly related to ethanol. PC2 explained 17.05% of the variance; this dimension was mainly related positively with titratable acidity. Then, in score plot (Figure 3A) it is possible to distinguish three different groups of wines produced by strains. The fermentation carried out by H. uvarum was well differentiated from the others for the highest concentration of ethyl acetate, glycerol, acetoin, and volatile acidity; whereas C, CS, and CHS were very similar except for the concentration of isoamyl alcohols, 2,3 butanediol and reducing sugars (in C and CS, the values were higher than in CHS).
Figure 3. Score plot (A) and loading plot (B) of the first and second principal components (PC) after PC analysis by the yeast pure and multistarter cultures. C, C. zemplinina; S, S. cerevisiae; H, H. uvarum; CS, C. zemplinina/S. cerevisiae; HS, H. uvarum/S. cerevisiae; CHS, C. zemplinina/H. uvarum/S. cerevisiae; RCHS, C. zemplinina/H. uvarum/S. cerevisiae; QS, sequential fermentation.
One of the most studied technologically advances in wine making is the inoculation of grape juice with mixed cultures of S. cerevisiae and NS yeasts. In this study the fermentation kinetics and metabolic compounds produced by multistarters during fermentation of organic musts were compared. Generally the fermentation kinetics of pure cultures of S. cerevisiae, H. uvarum, and C. zemplinina were in agreement with those expected and reported in other studies (Egli et al., 1998; Toro and Vazquez, 2002; Zohre and Erten, 2002; Mendoza et al., 2007; Fleet, 2008; Ciani et al., 2010). The pure culture of H. uvarum was unable to finish fermentation according to the poor fermentative capacity of this species, but also the pure culture of C. zemplinina did not end the fermentation. These two strains were selected on the basis of their fermentative capacity in a must containing 180 g/l sugars (Tofalo et al., 2011) and probably the metabolic fermentative products from the high sugar Montepulciano must (280 g/l) affected their performances. In particular, C. zemplinina has been reported to complete fermentation of Macabeo must containing 180 g/l sugars (Andorrà et al., 2010) even if with a slight delay compared to the S. cerevisiae fermentation (Sipiczki et al., 2005; Tofalo et al., 2009, 2012). The yeast interactions had a clear impact on the fermentation kinetics and the presence of S. cerevisiae gave faster fermentations. However C. zemplinina and S. cerevisiae association (trial CS) showed a great improvement of kinetic during the first 15 days of fermentation. C. zemplinina is an osmotolerant and fructophilic yeast, generally producing low amounts of acetic acid and relevant quantities of glycerol from sugar fermentation (Sipiczki et al., 2005; Magyar and Toth, 2011; Tofalo et al., 2011), it could be suggested that it will be able to consume sugars at the very beginning of the fermentation, alleviating the S. cerevisiae from the osmotic stress, thereby improving also the fermentation kinetics (Rantsiou et al., 2012). As previously demonstrated for S. cerevisiae species, different strains of C. zemplinina can have a specific effect, as reported by Tofalo et al. (2012). Moreover this positive interaction on fermentation kinetics between S. cerevisiae and C. zemplinina can have an important application on must with high sugar contents or special wines such as icewine, "passito," botrytized wines (Rantsiou et al., 2012). On the contrary the inoculum of C. zemplinina and H. uvarum together with S. cerevisiae (RCHS) did not produce the same results of CS trial, probably for the lower proportion of cells of the two NS with respect to S. cerevisiae.
The inoculum of S. cerevisiae after 48 h since that of C. zemplinina and H. uvarum (trial QS) produced a stuck fermentation Similar results have been reported in other studies, even if the mechanisms of this performance reduction of S. cerevisiae have not yet been explained. When S. cerevisiae and C. cantarelli interact during fermentation, the maximum S. cerevisiae population decreases (Toro and Vazquez, 2002). This fact may be due to amino acid and vitamin consumption during the first days of fermentation that can disable the subsequent growth and fermentative capacity of S. cerevisiae (Fleet, 2003). On the other hand these data were confirmed by the plating counts. S. cerevisiae dominated all the multistarter fermentations a part trial QS in which C. zemplinina had its best performance. The higher ability of S. cerevisiae to withstand the stress conditions such as increasing ethanol, decreasing pH, nutrition depletion is generally considered to drive the wine yeast population dynamics (Pretorius, 2000). These selective pressures are currently questioned, whereas cell–cell interactions are being put forward as significant in affecting yeast succession (Ciani and Pepe, 2002; Fleet, 2003; Nissen et al., 2003). The early death of C. zemplinina and H. uvarum during mixed fermentation, even if with quantitative differences, appeared to be due to the antagonistic effect of S. cerevisiae as reported also by Andorrà et al. (2010) in the same species. The NS, in mixed fermentations, decreased as fermentation proceeded. On the contrary other authors (Ciani et al., 2006; Mendoza et al., 2007) reported that the presence of both Saccharomyces and NS yeasts promotes an increase in the persistence of NS yeasts during fermentation process. However it is clear that S. cerevisiae has a relevant antagonist effect upon C. zemplinina and H. uvarum, but also that the same NS can affect S. cerevisiae, depending on the sequence of growth, the number of viable cells and strain specificity. Few studies have been carried out to elucidate the mechanisms of these antagonistic phenomena (Nissen et al., 2003; Arneborg et al., 2005; Pérez-Nevado et al., 2006). During alcoholic fermentation yeasts can produce compounds that can have inhibitory effects against other yeast species or strains, such as short to medium-chain fatty acids (Ludovico et al., 2001; Fleet, 2003), killer toxins (Schmitt and Breinig, 2002), growth and nutritional conditions (Fleet, 2003). However in the above-mentioned studies, cell–cell contact-mediated mechanism appear to effect antagonism among yeasts. To confirm the data obtained by plating counts qPCR was used as culture-independent method. In fact sub lethally injured and/or viable but non-culturable (VBNC) cells, may fail to grow on plates and are common in wine (Millet and Lonvaud-Funel, 2000; Andorrà et al., 2011). The qPCR method used was previously developed to monitor the yeast evolution during alcoholic fermentations (Hierro et al., 2007; Andorrà et al., 2011). However, qPCR targeted at DNA quantifies also dead yeasts because of the DNA's stability (Hierro et al., 2006). Our data confirmed those of Andorrà et al. (2011) who found high populations of H. uvarum (up to 108 cells/ml) throughout the mixed fermentations by qPCR methods. Of course these findings do not resolve the question if these populations correspond to VBNC, injured and/or dead cells or how many of these cells are metabolically active and how these in turn can influence the final wines (Andorrà et al., 2011). This aspect needs further researches and advances. When some yeasts develop together under fermentation conditions, they do not passively coexist, but rather they interact and can produce different levels of fermentation products, which can affect the chemical and aromatic composition of wines (Howell et al., 2006; Anfang et al., 2009). Grape must fermentations performed by pure, mixed or sequential cultures of NS yeasts with S. cerevisiae can produce wines with significant differences in the chemical composition (Herraiz et al., 1990; Ciani and Picciotti, 1995; Gil et al., 1996; Lambrechts and Pretorius, 2000; Rojas et al., 2003; Romano et al., 2003; Moreira et al., 2008). A relevant consequence of the NS yeasts was the increased presence of glycerol in all the multistarter fermentations, due the intrinsic characteristic of C. zemplinina and H. uvarum. In similar way acetic acid production is considered as a common pattern in apiculate yeasts that for this reason have been considered for long time as spoilage yeasts (Romano et al., 2003). Despite the high production of acetic acid in pure culture, H. uvarum did not increase volatile acidity in multistarter fermentations. These results are in complete agreement with those reported by other authors (Ciani et al., 2006; Mendoza et al., 2007; Andorrà et al., 2010). As regards biogenic amines, few studies have been conducted on their formation by yeasts, comparing different yeast species and quantifying only histamine (Torrea and Ancín, 2002). Their presence in wine ranged from a few milligrams per liter to about 50 mg/l depending on the wine. This study confirmed the low amino-decarboxylase of wine yeasts, even if some differences were determined in the eight trials. Even if a number of authors suggest that yeasts do not appear to be responsible for the production of most amines found in industrial commercial red wines (Marcobal et al., 2006; Smit et al., 2008), the yeast contribution to biogenic amine production could therefore be indirect: yeasts can alter the composition of grape musts by using some amino acids and secreting others during alcoholic fermentation and autolysis, thereby changing the concentration of precursor amino acids in the wine that can be used by other microorganisms in subsequent fermentation steps (Soufleros et al., 1998). According to the intrinsic characteristic of the single species, the production of main aromatic compounds was well differentiated in the trials. Low quantities of ethyl acetate and acetoin and high amounts of isoamyl alcohols and β-phenylethanol were produced by pure cultures of C. zemplinina and S. cerevisiae, as similarly reported by Andorrà et al. (2010). In this study H. uvarum pure culture produced high amounts of ethyl acetate and acetoin and very low amounts of isoamyl alcohols and β-phenylethanol. The production of large quantities of ethyl acetate and acetic acid by H. uvarum has always been considered a negative characteristic (Ciani and Picciotti, 1995), whereas there is controversy concerning the production of higher alcohols. H. uvarum and K. apiculata were found to be the main producers of higher alcohols by Gil et al. (1996). However, some authors (Herraiz et al., 1990; Rojas et al., 2003; Romano et al., 2003) reported that apiculate yeasts were low producers of higher alcohols and can promote the esterification of various alcohols such as ethanol, geraniol, isoamyl alcohols, and 2-phenylethanol. Probably high production of higher alcohols could be a strain character dependent also in some NS wine yeasts (Capece et al., 2005). The secondary volatile compounds produced by mixed cultures were a combination of the different strains. PCA well highlighted these differences, indicating that the final wine characteristics can be modulated by different combinations or species and sequence of inoculum (Nurgel et al., 2002; Howell et al., 2006).
Candida zemplinina showed interesting features for mixed fermentation with S. cerevisiae, in particularly increasing the fermentation kinetic in high gravity Montepulciano must, with low ethyl acetate and acetic acid production. The combined use of three starter cultures (CSH and RCSH) could allow the improvement of the organoleptic characteristics of a wine. Further studies are needed to clarify the interaction among the different starters and to optimize the fermentation and the modalities of inoculation. Effectively the use of NS wine yeasts together with Saccharomyces strains in mixed fermentations might be recommended as a tool to obtain the advantages of spontaneous fermentation of organic wines such as those obtained with Montepulciano, while avoiding the risks of stuck fermentation (Rojas et al., 2003; Romano et al., 2003; Jolly et al., 2006; Ciani et al., 2010). Because of the NS yeast strains biodiversity about their production level of enzymatic activities (Manzanares et al., 1999, 2000; Mendes-Ferreira et al., 2001; Strauss et al., 2001) and fermentation metabolites (Romano et al., 1992, 2003; Capece et al., 2005) of enological importance, suitable strains should be selected in order to be able to design mixed starter able to provide beneficial contributions also for wine obtained by organic viticulture. In particular C. zemplinina showed a good interaction with S. cerevisiae by increasing the fermentation kinetic in high gravity Montepulciano must, with low ethyl acetate and acetic acid production.
Conflict of Interest Statement
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
This work is part of the project "Oenological microbiota: selection to identify the wine character and to improve the competitiveness of Montepulciano d'Abruzzo wineries" supported by grant from Cassa di Risparmio di Teramo.
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Keywords: non-Saccharomyces wine yeast, mixed fermentation, metabolic profile, multistarter
Citation: Suzzi G, Schirone M, Sergi M, Marianella RM, Fasoli G, Aguzzi I and Tofalo R (2012) Multistarter from organic viticulture for red wine Montepulciano d'Abruzzo production. Front. Microbio. 3:135. doi: 10.3389/fmicb.2012.00135
Received: 09 January 2012; Accepted: 21 March 2012;
Published online: 18 April 2012.
Edited by:Danilo Ercolini, Università degli Studi di Napoli Federico II, Italy
Reviewed by:Maurizio Ciani, Università Politecnica delle Marche, Italy
Sandra Torriani, Università degli Studi di Verona, Italy
Copyright: © 2012 Suzzi, Schirone, Sergi, Marianella, Fasoli, Aguzzi and Tofalo. This is an open-access article distributed under the terms of the Creative Commons Attribution Non Commercial License, which permits non-commercial use, distribution, and reproduction in other forums, provided the original authors and source are credited.
*Correspondence: Giovanna Suzzi, Department of Food Science, University of Teramo, 64023 Mosciano Sant'Angelo, Teramo, Italy. e-mail: firstname.lastname@example.com


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A mum who blogs on the perils and pitfalls of parenthood is reaching out to others with a unique photography project.
Poppy Carter, 25, lives in Berryfields with her eight-month-old daughter Isla and her partner Barney, 34.
Since becoming a mum professional photographer Poppy has kept a blog at www.adventureswithisla.com which offers advice and support for other new mums.
The issue of breast feeding was a big one for Poppy in her own child rearing experience, and next week she will begin a photography project which captures breast feeding mums from all walks of life with children of ages up to four.
Poppy, who hosted a Breast Feeding Cafe event at her home today to raise awareness and create a talking shop for like-minded mums, said: "When I had Isla I found breast feeding very isolating and ended up expressing milk.
"Before I didn't know how difficult it would be. I think this can be the same for a lot of first time mums, and a lot of times advice from lots of different midwives can be conflicting.
"The Breast Feeding Cafe event was about sharing experiences and advice over a cup of tea and some cake and saying 'yes, it does suck sometimes'."
Poppy's blog, inline with her profession is very photography orientated, and the mum is looking forward to getting stuck in to her latest project.
She said: "The breast feeding photography project features mums with children all of ages, from newborn up to three or four years old.
"The thinking behind it is that the more people see things like this the less strange it will become. Breast feeding is wonderful and beautiful and completely normal, and so doing it in a public place be."
Since Isla was born Poppy has blogged for breast pump manufacturer Medela, which is behind the Breast feeding Cafe initiative.
Medela UK's education manager and in-house lactation consultant, Sioned Hilton said: "There is no doubt that breast feeding is the best way to feed however it is not easy and it can be challenging at times. Having a good, reassuring and supportive network around you is vital."
She added: "The Breast Feeding Cafe is an opportunity for mums to invite their mummy friends round to chat all things breast feeding – the challenges as well as those simply amazing moments. We hope the exciting event will be a wonderful celebration of breast feeding and incredible mum to mum support."


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Sunday, April 10, 2016
With This Ring?: A Novella Collection of Proposals Gone Awry
I love reading novella collections. And honestly, when I saw the authors in this collection I knew it would be great before I even started!! Overall I gave the collection 4 stars and highly recommend it to anyone looking for a fun, historical fiction, CLEAN romantic read!!
The Husband Maneuver by Karen Witemeyer
"...Like a glutton, she turned page after furious page, desperate for more..., even as she wished it would never end."
^^^ This is me when I read a Karen Witemeyer book! I loved reading about Daniel from A Worthy Pursuit So fun! Even with a novella, I didn't finish it feeling jipped. She packed a full punch into 89 pages. Loved it!!
Engaging the Competition by Melissa Jagears
I think the idea of this novella was cuter than the actual execution of it. I liked Harrison, but Charlie irritated me. I'm glad Harrison kind of "put her in her place." This was my least favorite of the novellas in the With This Ring?: A Novella Collection of Proposals Gone Awry. But it was still a fun read.
Runaway Bride by Mary Connealy
I enjoyed this novella a lot. Mary Connealy is a fun author! I've read several of her books, but as I read this novella I wished I had read more about the Kincaid brides! I felt a little lost with the introduction of characters from other books. But it made me curious and I've updated my "to read" list. I loved the Texas Ranger to the rescue aspect and was happy Carrie wasn't a whiney female. Cute read!
Her Dearly Unintended by Regina Jennings
Regina Jennings is such a great author. And this was a fun read. I liked Josiah a lot, but Katie Ella bugged me for a chunk of it. But the more you learn, the more you understand why she acted the way she did. Cute, quick read. :)
Posted by Tori :)
Labels: book review, books, bookworm, Karen witemeyer, mary connealy, melissa jagears, novellas, regina jennings


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If there are deities in the car world, the Ford Mustang and Ferrari Enzo might be candidates for the top job. Both have reached legendary status, have legions of fans and have spawned many years of devotional writings and devout followers.
Both the Mustang and the Enzo are about to undergo changes and reveal all-new versions, and both have been spotted in cloaked disguises on the streets of their respective countries.
Like hidden sentinels, these gods of all things automotive will surely redefine their categories… as soon as the cloaks come off.
For 2015, the Mustang will go through its biggest change in at least a decade, if not ever. It will lose its retro styling in favor of a more modern design with cues from the stunning Ford Evos concept. Expect a rounded front end and, finally, an independent rear suspension. The Mustang's new face should take on a more European flair, with a bit of Aston Martin class, as the 2013 Fusion has. In this spy photo, everything behind the A-pillar wears current bodywork, but it's pretty clear the rest is radically different.
While rumors of a 4-cylinder Ecoboost still ring true, all signs point to the return of a 5.0-liter V8, too. Prayers answered, Mustang fans?
A little more sinister, check out this cloaked Ferrari Enzo-replacing F70.
Looks straight from the underworld, doesn't it?
We reported on a rumor last month that the F70 would debut at the Detroit Auto Show this January. Well, that turned out not to be the case, and now we expect the debut to happen in Geneva in March. Ferrari, though, doesn't tend to operate on the same level of common sense as auto writers, so really we have no idea. Judging by the fact the car is testing in camo, Geneva seems like a reasonable timeline for the ruler of all things powerful to finally show itself.
My one request to the auto gods: If the world is scheduled to end next month, please hold off until this car receives its introduction. Thank you.
Are you ready to see the 2015 Mustang and the Ferrari F70 without cloaking?
Find Used Cars in Your Area at CarGurus


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Child insurance
Child Insurance provides families with the means to adapt to new challenges in the event of serious illness or accidents, and ensures your child the best possible prospect of living an independent life as an adult.
If you have any questions, please call us at 21 49 24 00 and we will be happy to help you.
You can choose between three different levels
Basic child insurance
- Grants financial first aid in the event of selected illnesses and injuries.
- Compensation in the event of disability, i.e. medical impairment, resulting from an accident or an illness. Ranging between NOK 500 000-2 million, compensation is calculated depending on the impairment rating. We double compensation in cases where medical impairment exceeds 50%.
Standard child insurance – Disability Lump Sum
- Includes the same as Basic, but adds a one-off payout in the event that the child is declared disabled, i.e. unable to work. The incapacity to work must be permanent and of at least 40%.
Super child insurance – Disability Pension
- Adds a monthly payout in the event of disability. Payouts start following 12 months of coherent sick leave after the child has turned 18 years, and continue for as long as the child is unable to work.
Regardless of chosen coverage, your family will have free access to our 24/7 medical advice service, Helsetelefonen.


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CMHC has published a document that helps home buyers identify sutainable communities and highlights the benefits of these communities.
Understanding Energy Labeling and Policy Internationally
Building labeling has been a passion for the past 9 years. In my view, labeling of buildings of all types allows regional societies to be more economically powerful. Two key outcomes result from labeling; 1) labeling is the market mechanism to drive valuation of building efficiency delivers lower cost of living to workforce; 2) the efficiencies of regional energy markets are shared reducing the cost of energy for production of goods and services driving economic prosperity and competitive advantage.
As the cost of hydrocarbon energy sources rises the value of efficiency increases. The cost of making buildings efficient will rise with increase in hydrocarbon energy costs. Greater efficiency relates to lasting economic competitiveness measured in liveability and cost of goods produced. Regions seeking future competitiveness and economic stability should serve self interest and implement aggressive building labelling strategies built on these and other international learnings.
Multi Family Energy Rating In Chicago
European Building Labelling Study
Urban Green NY Energy & Water Use Benchmarking
Alex Steffen Provides a Compelling View of Urban Development @TED
Alex clearly reflects a progressive perspective of the future of cities and the opportunities for humanity to do better. This is a stark contrast to the dream revealled in the latest Toronto Life issue "Escape to the Burbs" and in the current perspectives of Toronto Mayor Rob Ford and his 'visionary' brother who chase shortseighted waterfront revitalization strategies intensive on energy, water and tax dollars rather than those gearred to enriching the quality of life of Toronto residents and visitors near and long term.
Transcripts: Standing Committee on General Government - April 20, 2009
Tom Heintzman BullFrog Power - 5 years of Market Transformation
Chris Chopik speaks with Tom about business putting green power in the hands of consumers.
A simple proposition for Canadians to choose www.BullFrogPower.com.
Tom also discusses his passion for the sustainable busienss sector.
PS - I shot this with my Iphone 4 holding the camera in my hand!
Miller Discusses Green Roof By Law
Toronto's Green Roof bylaw create opportunities in Green Real Estate.
Toronto Mayor David Miller discusses the origins of his environmental passion and his sense of social justice. Chris Chopik interviews Mayor Miller during the first Cities Alive, the World Green Roof Infrastructure Congress in Toronto.
Toronto's unique Green Roof bylaw will have a positive effect on the quality of life of Torontonians, relating to air quality, storm water management and urban heat island effect.
Property owners will benefit from a longer roof life expectancy compared with contemporary bitumen products, in addition to building performance gains. The integration of Ontario's Green Energy Act, with Solar PV and the already-proven Solar Thermal technologies make the industrial roof renovation one of the most interesting green building marketplaces in Toronto and other Ontario markets.
Realtor Supports Green Energy Act and House Labelling
B150 is an important piece of legislation.
The time of sale energy label is of particular importance to achieving the
13.8% energy production target from conservation.
I teach Realtors all over the province about climate change and energy
inflation. The consistent feedback regarding energy efficiency is that the
market is apathetic or uneducated about energy issues when purchasing.
Bill150 has the power to enable Ontario Realtors to put a value on home energy
efficiency, from insulated walls to GeoThermal heating systems, disclosure of
household energy performance is paramount to monetising energy efficiency at
time of sale.
Myriad objections have been asserted by industry associations such as OREA and
TREB. In reviewing their objections, many of the points are based on lack of
clear information, misunderstanding, or resistance to change.
An objection which has been raised is that Home Inspections are not mandatory.
The reality is that the market force of litigation is the reason for the
success of Home Inspection. Home Inspection is unlike energy performance. There
is no market force that will generate accelerated adoption of retrofit and
conservation with the same efficacy as mandatory time of sale energy labelling.
Finally, the feed in tariff program will benefit Ontario home owners, land
owners and other residents. The electricity grid stability and the future
quality of life of Ontarians will improve with rapid development of renewable
energy in Ontario. The entire act is an exceptional piece of public policy that
shows competent and forward thinking leadership by Premier McGuinty and
Minister Smitherman.