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Journal articles on the topic 'Cellar'

Author: Grafiati

Published: 4 June 2021

Last updated: 24 January 2023

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1

Zhou, Fan, Shi Rao Li, Jin Dong Huo, Hong Tao Peng, Zhi Hong Li, and Xin Ping Zhang. "Analysis of Concrete Water Cellar Structure in Qingshuihe County, Inner Mongolia, China." Applied Mechanics and Materials 455 (November 2013): 216–19. http://dx.doi.org/10.4028/www.scientific.net/amm.455.216.

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Concrete water cellar is an important facility to collect rainfall in Qingshuihe County of the Inner Mongolia Autonomous Region, China. The numerical simulation was carried out for the typical concrete water cellar structure using ABAQUS. Simulation results show that the maximum tensile stress and strain of cellar decrease with the cellar wall thickness increasing, and the strength of concrete C15 can meet the structural requirements of cellars with 10cm, 15cm, 20cm or 25cm wall respectively under the most unfavorable condition. The wall of cellar is thinner, its construction is more difficult in quality assurance. The wall of cellar is thicker, and its construction cost will increase. The construction of concrete cellar with 10cm wall is more difficult than those with thicker walls. It is suggested that the concrete water cellar with 15cm wall thickness is more suitable for being built in Qingshuihe County of the Inner Mongolia Autonomous Region, China.

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Maslakov, Alexey A., Kelsey E. Nyland, Nina N. Komova, Fedor D. Yurov, Kenji Yoshikawa, and Gleb N. Kraev. "Community Ice Cellars In Eastern Chukotka: Climatic And Anthropogenic Influences On Structural Stability." GEOGRAPHY, ENVIRONMENT, SUSTAINABILITY 13, no. 3 (October 2, 2020): 49–56. http://dx.doi.org/10.24057/2071-9388-2020-71.

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The large community ice cellar designs in eastern Chukotka are unique within the Arctic due to the mixed influences from the indigenous Chukchi people and western industry. Community ice cellars here were designed and constructed in the 1950s-60s to accommodate both food stores for local indigenous residents and feed stores for Arctic fox fur farms. Like much of the Arctic, this region is undergoing unprecedented climate change. Air temperatures within the study area have been increasing at an average rate of 0.7°C per decade since the 1950s. Exacerbating the adverse effects of the warming climate is the lack of ice cellar maintenance in communities where the fur industry did not survive the transition to a market economy. Today, all but two community ice cellars in eastern Chukotka have flooded or collapsed. Presented in this work are thermal records from two cellars in the region that allow for both climatic and anthropogenic influences on the cellars’ structural integrity to be evaluated. Particularly effective ice cellar maintenance practices utilized in the community of Lorino were 1) wintertime ventilation, and 2) placing large blocks of river ice in the cellar in spring to mitigate spring and summer warming.

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Kiss, Klára. "The past and present of Érmellék wine region." Acta Agraria Debreceniensis, no. 53 (May 6, 2013): 49–52. http://dx.doi.org/10.34101/actaagrar/53/2126.

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Érmellék is an area of the Partium. It is situated between Szilágy and Bihar counties and between River Kraszna and Berettyó. Its name is from Ér, the small brook, which crosses the area. Érmellék is famous for its wine production, because its climate is favourable for this kind of trade. Only a few information sheets of the small Partium-belonging micro-region, Érmellék are published nowadays. Érmellék has extremely picturesque architectural wine cellar rows, of which ”szalacsi” wine cellar row (wine cellar row system) with its unique structure consists of about a thousand cellars.

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Azevedo, Joana, Joana Pinto, Natércia Teixeira, Joana Oliveira, Miguel Cabral, Paula Guedes de Pinho, Paulo Lopes, Nuno Mateus, and Victor de Freitas. "The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine." Foods 11, no. 18 (September 8, 2022): 2770. http://dx.doi.org/10.3390/foods11182770.

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This work evaluates the influence of the cellar conditions and bottle orientation, on the phenolic and volatile composition of a Vintage Port wine, sealed with natural cork stoppers, for 44 months post-bottling. The storage was performed in two different cellars, namely a cellar A with controlled temperature and humidity, and a cellar B, representing a traditional cellar, with uncontrolled temperature and humidity. The impact of bottle orientation was studied in cellar A, where the bottles were stored in horizontal and vertical positions. The phenolic and volatile composition of the bottled Vintage Port wine were analyzed after 6, 15 and 44 months. The results unveiled that the cellar conditions and bottle orientation had an impact in Port wine composition which was higher at 44 months post-bottling. The samples stored in the traditional cellar unveiled significantly higher yellow tones, lower tannin specific activity, and higher levels of furfural and 5-methylfurfural. Furthermore, the samples stored in the horizontal position revealed significant higher levels of total proanthocyanidins and higher tannin specific activity than the samples stored in the vertical position. Interestingly, for the first time to our knowledge, an ellagitannin-derived compound (Corklin) was detected in Vintage Port wines stored in the horizontal position, which results from the reaction of cork constituents with phenolic compounds present in wines.

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5

Huo, Jin Dong, Qi Zhang, Hong Tao Peng, Jun Wang, and Xiao Feng Peng. "Mechanical Analysis of Water Cellar Structure." Advanced Materials Research 507 (April 2012): 231–36. http://dx.doi.org/10.4028/www.scientific.net/amr.507.231.

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Water cellar is an important facility to collect rainfall at the arid and semi-arid areas in China. The numerical simulation was carried out for one type of common cellar structure with concrete cellar wall, bottom floor and brick-arch roof using ABAQUS. Elastoplastic damage constitutive model was adopted to simulate the form and location of cellar cracking under different loads. Simulation results show that the circumferential cracks occures at the out side of the cellar bottom floor and the vertical cracks occures at the top of the cellar wall without water in cellar. In addition, vertical cracks also likely occures at the top of the cellar wall when full of water in cellar. Additional circle beam at the top of the cellar wall can reduce the principal tensile stress of the cellar wall and causing stress redistribution to uniform in the cross-section of cellar wall. Numerical analysis of the different locations of the reinforced concrete wall of water cellar shows that the additional circumferential steel bars at the top of the cellar wall are effective in reducing concrete cellar wall cracks.

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Maslakov, Alexey, Ksenia Sotnikova, Gleb Gribovskii, and Dmitry Evlanov. "Thermal Simulation of Ice Cellars as a Basis for Food Security and Energy Sustainability of Isolated Indigenous Communities in the Arctic." Energies 15, no. 3 (January 28, 2022): 972. http://dx.doi.org/10.3390/en15030972.

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Underground storage facilities dug in permafrost, or ice cellars, are a natural means of preserving food in conditions of transport isolation and total energy dependence on imported fuel. In the context of rapidly changing natural conditions, such storage facilities become unstable due to warming and degradation of permafrost. Monitoring and modeling the thermal regime of permafrost soils around ice cellars will help assess the impact of predicted climatic changes and the effectiveness of engineering solutions to sustain these facilities. In this paper, we made an attempt to simulate and predict the thermal regime of permafrost around an ice cellar, located in the community of Lorino, NE Russia. We found out that by 2050 the depth of seasonal thawing of the soil above the storage facility will increase from 1.12–1.74 m to 1.19–2.53 m, while the mean annual ground temperature will increase by only 0.5 °C, regardless of the climatic scenario. Results of the predictive simulation demonstrate significant but not critical changes of the thermal state of permafrost around the ice cellar. In fact, incorrect maintenance of the facility may have higher impact to its stability than climate changes. Some recommendations on preventive measures on increasing the ice cellar stability were provided.

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Capece, Pietrafesa, Siesto, Romaniello, Condelli, and Romano. "Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine." Fermentation 5, no. 4 (September 26, 2019): 87. http://dx.doi.org/10.3390/fermentation5040087.

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Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogeneous wines. The use of indigenous selected starters represents a useful tool to control alcoholic grape must fermentation, safeguarding the typical sensory characteristics of wine produced from specific regions. In this study, we selected three indigenous S. cerevisiae strains among 16 indigenous strains previously isolated from the spontaneous fermentation of Primitivo grapes, which were collected from the vineyards of three different cellars. The three selected starters (one for each cellar) were tested during fermentations at pilot scale by performing in each cellar two trials: one with an indigenous starter (specific for the winery), and one with the commercial starter AWRI796 (common to all the cellars). Starter dominance ability and influence on aromatic quality of the wine were used as criteria to test the suitability of these indigenous starters to be used at the cellar scale. The results obtained in this study showed that the indigenous strains were characterized by very high dominance ability, and the aromatic quality of wine was strongly influenced both by the inoculated strain and the interaction strain/grape must.

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Tao, Yong, Jiabao Li, Junpeng Rui, Zhancheng Xu, Yan Zhou, Xiaohong Hu, Xiang Wang, Menghua Liu, Daping Li, and Xiangzhen Li. "Prokaryotic Communities in Pit Mud from Different-Aged Cellars Used for the Production of Chinese Strong-Flavored Liquor." Applied and Environmental Microbiology 80, no. 7 (January 31, 2014): 2254–60. http://dx.doi.org/10.1128/aem.04070-13.

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ABSTRACTChinese strong-flavored liquor (CSFL) accounts for more than 70% of all Chinese liquor production. Microbes in pit mud play key roles in the fermentation cellar for the CSFL production. However, microbial diversity, community structure, and cellar-age-related changes in pit mud are poorly understood. Here, we investigated the prokaryotic community structure and diversity in pit-mud samples with different cellar ages (1, 10, 25, and 50 years) using the pyrosequencing technique. Results indicated that prokaryotic diversity increased with cellar age until the age reached 25 years and that prokaryotic community structure changed significantly between three cellar ages (1, 10, and 25 years). Significant correlations between prokaryotic communities and environmental variables (pH, NH4+, lactic acid, butyric acid, and caproic acid) were observed. Overall, our study results suggested that the long-term brewing operation shapes unique prokaryotic community structure and diversity as well as pit-mud chemistry. We have proposed a three-phase model to characterize the changes of pit-mud prokaryotic communities. (i) Phase I is an initial domestication period. Pit mud is characterized by abundantLactobacillusand high lactic acid and low pH levels. (ii) Phase II is a transition period. WhileLactobacillusabundance decreases dramatically, that ofBacteroidetesand methanogens increases. (iii) Phase III is a relative mature period. The prokaryotic community shows the highest diversity and capability to produce more caproic acid as a precursor for synthesis of ethyl caproate, the main flavor component in CSFL. This research provides scientific evidence to support the practical experience that old fermentation cellars produce high-quality liquor.

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Shunchang, Pu, and Yan Shoubao. "Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit." Foods 11, no. 22 (November 8, 2022): 3544. http://dx.doi.org/10.3390/foods11223544.

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Pit mud, a specific fermented soil, is an essential material for the fermentation of Chinese strong-flavour liquor. However, few studies to date have sought to characterize the spatial profiles of pit mud fungal communities in fermentation cellars from Chinese strong-flavour liquor distilleries. In this analysis, differences in fungal community structures and physicochemical properties in pit mud samples from different spatial positions within fermentation cellars were analyzed, revealing unique characteristic multidimensional pit mud fungal community profiles. Penicillium roqueforti, Pichia kudriavzevii, Aotearoamyces nothofagi, Penicillium robsamsonii, Alternaria arborescens, Trichosporon insectorum, Seltsamia ulmi, Trichosporon coremiiforme, Malassezia restricta were dominant in the pit mud samples form the upper cellar wall, whereas Metarhizium frigidum, Calonectria pseudoreteaudii, Penicillium clavigerum, Fusarium equiseti, Simplicillium chinense, Aspergillus intermedius, Trichosporon coremiiforme, Fusarium circinatum, Alternaria radicina, Aspergillus heterocaryoticus were predominant in the middle cellar wall. Alternaria radicina, Cladosporium chasmanthicola, Alternaria helianthiinficiens, Penicillium argentinense, Antarctomyces psychrotrophicus, and Trichosporon inkin are majorly present in the down cellar wall layer. Bipolaris axonopicola, Ramgea ozimecii, Penicillium argentinense, Calonectria queenslandica, Metarhizium robertsii, and Penicillium roqueforti were identified as the dominant fungi in pit mud samples from the cellar bottom. Additionally, Alternaria destruens and Alternaria doliconidium are present at notably high levels in all layers of pit mud samples. Moisture, pH, PO43-, acetic acid, humus, K+, Mg2+, Ca2+, butyric acid, and caproic acid levels in these different pit mud positions exhibited a rising incremental pattern from the upper wall layer to the bottom layer, whereas lactic acid levels were significantly lower in the bottom pit mud layer relative to these other layers. Moisture, pH, and NH4+-N were identified as the three most significant factors associated with fungal community composition through a redundancy analysis. Overall, these findings may offer a theoretical foundation for future efforts to improve or standardize artificial pit mud.

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10

Nesic, Dragan. "The results of the speleological and speleoclimatic explorations of the great ice-cellar on Devica and of the ice-cellars of Rtanj and Tupiznica." Glasnik Srpskog geografskog drustva 82, no. 2 (2002): 45–54. http://dx.doi.org/10.2298/gsgd0202045n.

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The Great ice-cellar on Devica and the ice-cellars of Rtanj and Tupiznica are karst pits of the Karpatho-Balkan mountain system of the Eastern Serbia. These are specific speleological objects with the static ice-cellar characteristics and that implies the permanent retaining of the cold pit air without any circulation and also periodical duration of ice and snow. The climatic features of these pits are conditioned by their morphological characteristics and by the mountain climate. Our speleoclimatic explorations have pointed out to some smaller daily and somewhat bigger annual swayings of pit air temperature. These annual swaying influence the appearance and melting of ice and the absence of the air circulation between the pit and the outside in the warmer part of the year, while during the winter this circulation is present. Morphologically, these ice-cellars belong to the type of common oblique pits, while morphogenetically they are of tectonic-karst base.

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Kossakowski, Paweł. "The Historic Root Cellars in Pierzchnica." Budownictwo i Architektura 12, no. 3 (September 11, 2013): 263–70. http://dx.doi.org/10.35784/bud-arch.2054.

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Paper presents a rather unusual object which is historic root cellars in Pierzchnica. It is a complex of 82 cellars located on the Cellar Hill. The grouping of cellars in one place is unique in the country. The article describes the architecture, design and condition of the cellars. The current inventory of the object made in 2013 is presented, comparing it with the results of the work carried out by the author in 1997. It also presents the concept of adaptation of cellars in terms of opportunities of development in the region.

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12

Glicenstein, Jérôme. "Cellar Door." Marges, no. 08 (October 15, 2008): 120–21. http://dx.doi.org/10.4000/marges.582.

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Cuerva, Eva, Judith Urbano, and Còssima Cornadó. "Recovering Industrial Heritage: Restoration of the Wine Cellar Cooperative in Falset (Catalonia, Spain)." Buildings 9, no. 12 (December 11, 2019): 243. http://dx.doi.org/10.3390/buildings9120243.

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Awareness regarding conservation of industrial heritage is recent. Several policies have been adopted to start protecting these buildings because of their historic, artistic and scientific values. Wine cellars are an important example of industrial heritage in Catalonia due to the tradition of this product in the territory and the influence of Art Nouveau and Catalan ‘Noucentisme’ in their construction and style. The wine cellar in Falset, built by Cèsar Martinell in 1919, has recently been restored and still maintains its original function. This article analyses its history, its architectonic and construction characteristics, as well as the restoration process carried out in 2009, which consisted of recovering its original appearance and allowed to emphasize the architectural value of the building. This restoration is a prototypical example whose experience can be applied in other cases of restoration of wine cellars both for the characteristics of the building and for its good restoration practices. This restoration enabled the wine cellar to continue carrying out its original industrial function, providing suitable conditions to add a new cultural use as well.

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Zhang, Guo-zhen, Jia-hui Sun, Ya-ting Mu, Fu-ping Wu, Ke Ma, and Hao Yang. "Desorption behavior of ammonia nitrogen from sediment in cellar rainfall collection in a typical village in Northwest China." Water Supply 18, no. 5 (December 27, 2017): 1775–82. http://dx.doi.org/10.2166/ws.2017.238.

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Abstract The desorption behavior of ammonia nitrogen (NH3-N) in cellar sediment was studied to illustrate the influence of sediment on the quality of water in cellar rain collection. The impacts of three factors on the ability of cellar sediment to desorb NH3-N were analyzed, which include the concentration of the cellar sediment, temperature and the degree of disturbance. In addition, the isothermal balance and kinetics fitting were studied. The results show that sediment concentration, temperature, and the disturbance degree greatly affect the NH3-N desorption process. The pseudo-first-order and pseudo-second-order kinetics equations are suitable for describing the desorption process (R2 > 0.86) under the different conditions of cellar sediment concentration. The Langmuir isothermal model is more suitable for describing the equilibrium desorption of the different sediment concentrations than the Freundlich isothermal model. Ultimately, the NH3-N desorption process has a significant influence on cellar water quality. Such results could be a theoretical basis for collection, treatment, and maintenance of cellar water.

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Van Gemert, Dionys, Kris Brosens, Sven Ignoul, Caroline Vandegehuchte, and Michel Janssen. "Impact of Environmental Exposure on Historical Building Materials in the Archaeological Cellar of Our Lady’s Basilica in Tongeren (B)." Restoration of Buildings and Monuments 22, no. 4-6 (February 23, 2018): 121–39. http://dx.doi.org/10.1515/rbm-2017-0001.

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Abstract An archaeological cellar has been excavated under the Basilica of Our Lady in Tongeren, as part of an extensive restoration and revitalization campaign that started in 1999, Figure 1. The cellar will enable to descend to the early Roman history of the site under and surrounding the basilica. The excavation and construction of the archaeological cellar were finished in 2007. After that the air-conditioning system and the accessibility of the cellar were installed In successive phases. At present, the integration of the archaeological cellar under the basilica with the archaeological field around the basilica is under construction. Building in the large cellar under the complete church without endangering the stability of the building was a complex construction work, as explained further in the paper. The project was realized in successive phases, to enable continuous use of the church for services as well as its accessibility as pilgrimage site. After the construction of the cellar, the focus shifted to the conservation of the archaeological remains in view of the future (touristic) exploitation of the cellar. In view of that, climate control in the cellar is crucial. The foundation footings and walls have been covered underground during centuries, and are now suddenly exposed to an inside environment with higher temperatures and lower humidity. The climate control measures during the construction works are presented, as well as the performance of the final permanent climate control installation. The specific consolidation and conservation works on the foundation masonries are profoundly discussed.

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Jovanovic, P., and M. Kanduc. "Implementation of Reduction Techniques for High Radon Concentration in a Dwelling House." Radiation Protection Dosimetry 56, no. 1-4 (December 1, 1994): 19–20. http://dx.doi.org/10.1093/oxfordjournals.rpd.a082415.

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Abstract The remedial measures for a dwelling house constructed on clay ground are described. The main source of high radon concentrations is a non-ventilated cellar (bunker) having a non-insulated floor. The higher measured concentration of radon and its daughters in the cellar exceeded 20,000 Bq.m-3 or 3 WL, and in the living room 3000 Bq.m-3 or 0.5 WL. The cellar floor has been insulated with a concrete floor layer, bitumen emulsion and with polyvinyl foil and the wall cracks have been sealed up. By insulating the floor, the radon concentrations have been reduced by 20%. The ventilation of the cellar has been secured by means of built in tubes (diam. 10 cm) leading from the cellar onto the roof. This the radon concentrations have been additionally reduced, in the winter period, through a natural convention up to 10 times (in the cellar to 2000 Bq.m-3 and in the living room 200 Bq.m-3). Detailed follow-up measurements of radon concentrations will be performed to determine whether forced ventilation should be provided.

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Adams, Alethea. "The Old Cellar." Appalachian Heritage 26, no. 2 (1998): 21–24. http://dx.doi.org/10.1353/aph.1998.0098.

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RAGG, EDWARD. "From "Cellar Notes"." Gastronomica 7, no. 1 (February 2007): 18–19. http://dx.doi.org/10.1525/gfc.2007.7.1.18.

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Chromčák, Jakub, Michal Grinč, Jaroslava Pánisová, Peter Vajda, and Anna Kubová. "Validation of sensitivity and reliability of GPR and microgravity detection of underground cavities in complex urban settings: Test case of a cellar." Contributions to Geophysics and Geodesy 46, no. 1 (March 1, 2016): 13–32. http://dx.doi.org/10.1515/congeo-2016-0002.

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Abstract We test here the feasibility of ground-penetrating radar (GPR) and microgravity methods in identifying underground voids, such as cellars, tunnels, abandoned mine-workings, etc., in complex urban conditions. For this purpose, we selected a cellar located under a private lot in a residential quarter of the town of Senec in Western Slovakia, which was discovered by chance when a small sinkhole developed on the yard just two meters away from the house. The size of our survey area was limited 1) by the presence of a technical room built at the back of the yard with a staircase leading to the garden, and 2) by the small width of the lot. Therefore the geophysical survey was carried out only in the backyard of the lot as we were not permitted to measure on neighbouring estates. The results from the GPR measurements obtained by the GSSI SIR-3000 system with 400 MHz antenna were visualized in the form of 2D radargrams with the corresponding transformed velocity model of studied cross-sections. Only the profiles running over the pavement next to the house yielded interpretable data because the local geological situation and the regular watering of the lawn covering prevailingly the backyard caused significant attenuation of the emitted GPR signal. The Bouguer gravity map is dominated by a distinctive negative anomaly indicating the presence of a shallow underground void. The quantitative interpretation by means of Euler deconvolution was utilized to validate the depth of the center and location of the cellar. Comparison with the gravitational effect of the cellar model calculated in the in-house program Polygrav shows a quite good correlation between the modelled and observed fields. Only a part of the aerial extent of the anomaly could be traced by the used geophysical methods due to accessibility issues. Nevertheless, the test cellar was successfully detected and interpreted by both methods, thus confirming their applicability in similar environmental and geotechnical applications, even in complex urban conditions.

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Pivetta, Davide, Sergio Rech, and Andrea Lazzaretto. "Choice of the Optimal Design and Operation of Multi-Energy Conversion Systems in a Prosecco Wine Cellar." Energies 13, no. 23 (November 27, 2020): 6252. http://dx.doi.org/10.3390/en13236252.

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Despite the high energy consumption of wine making processes, little efforts have been spent so far, both at the industrial and scientific level, to search for alternative energy systems in wine cellars. In fact, almost all the existing cellars take electricity from the grid and burn natural gas or other fossil fuels to fulfil their energy demands. This paper analyses the energy demands of a real Prosecco wine cellar in the North East of Italy, which can be considered as a “reference” cellar for dimensions and wine production. The goal is to find the best energy conversion system in terms of maximum profits, efficiency and share of renewable energy utilization. Four alternative design configurations are proposed, and each one optimized considering the three objectives. Results show that a 35% gain in the maximum profits is obtained by including a natural gas fueled CHP internal combustion engine and an absorption chiller. This configuration is also the best one to achieve the maximum efficiency (61%), resulting in 18% reduction of primary energy consumption. Conversely, the utilization of a biomass boiler and an absorption chiller allows maximizing the share of renewable energy consumption, which is about 35% considering the existing availability of biomass from pruning harvesting and the relative limited surface available for photovoltaic generation. This option may become economically interesting when the price of natural gas increases of at least 50%.

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Cochran, Patricia Longley, and Alyson L. Geller. "The Melting Ice Cellar." American Journal of Public Health 92, no. 9 (September 2002): 1404–9. http://dx.doi.org/10.2105/ajph.92.9.1404.

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Ališanka, Eugenius, and H. L. Hix. "Dialogue in a Cellar." Iowa Review 27, no. 2 (July 1997): 90–91. http://dx.doi.org/10.17077/0021-065x.4901.

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Brian Nerney. "Stories from Down Cellar." New Hibernia Review 13, no. 3 (2009): 9–20. http://dx.doi.org/10.1353/nhr.0.0089.

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Luo, Yi, and Yan Shi. "Research and Development of Cellar Pool Environmental Monitoring System Based on NB-IOT and Cloud Platform." Academic Journal of Science and Technology 4, no. 2 (January 4, 2023): 21–25. http://dx.doi.org/10.54097/ajst.v4i2.3875.

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NB-IOT and cloud platform technology are used to monitor the cellar pool environment, which is difficult to collect by hand. Under the zigbee self-organizing network, the system collects the parameters of the terminal nodes distributed in each cellar pool through a coordinator, and then sends them to the ali cloud internet of things platform for display and control through the nb-IOT communication module. Experiments show that the system can display the environment data of the cellar pool in real time and open the execution device outside the threshold range, which proves the practicability and convenience of the system.

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d’Ament, Genevieve, Tahmid Nayeem, and Anthony J. Saliba. "Convivial Connection between Staff and Customer Is Key to Maximising Profitable Experiences: An Australian Cellar Door Perspective." Foods 11, no. 19 (October 6, 2022): 3112. http://dx.doi.org/10.3390/foods11193112.

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Cellar doors provide retail sales for wineries, providing higher returns than wholesale to domestic and export markets. Customer-based research has established enjoyable cellar door experiences are essential to building brand attachment, creating enduring customers, and increasing on-site and post-visit sales. However, customers co-create cellar door experiences with staff, as each approach the experience with unique realities guiding their expectations. Scarce literature includes experiences from staff perspectives. Constructivist grounded theory and adopting Charmaz’s approach to analysis were used to explore data from semi-structured, in-depth interviews with 33 wine consumers ranging in wine involvement, from wine novices to highly involved enthusiasts and winemakers. Twenty-two of the consumers were cellar door staff with experiences ranging from a few months to owners of long-established family wineries. Cognitive dissonance theory helped us to understand how tensions may arise for individuals approaching each experience and where to avert perceived risks. Findings show convivial connection respecting all actors creates enjoyable experiences. The warmth of greeting, further strengthened by staff–customer rapport, developed via knowledgeable conversation throughout the experience, increases brand attachment. Co-created connection becomes the conduit through which positive experiences are created and where brand attachment is forged. A framework based on emerging categories guides professional development models and human resources strategies for wineries, thereby maximizing profitability through cellar door sales.

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Angmo, Phunchok, Joginder S. Chandel, Anand Kumar Katiyar, Konchok Targais, O. P. Chaurasia, and Tsering Stobdan. "Zero Energy Overwinter Storage of Apple Nursery Plants in trans-Himalayan Ladakh, India." Defence Life Science Journal 3, no. 2 (March 23, 2018): 162. http://dx.doi.org/10.14429/dlsj.3.12178.

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<p>Studies were conducted during 2015 and 2016 to assess the effects of storage conditions on survival of nursery plants in trans-Himalayan Ladakh region. Apple nursery plants raised under warm climatic conditions of Solan (Himachal) were lifted from nurseries in first week of January and stored upto March in cold Ladakh region. Underground cellar-stored plants showed significantly higher plant survival (92 to 94%) than greenhouse-stored plants (37 to 56% survival). Low and constant temperature (-1.5±4.1 to 10.0±1.4ºC) and absence of light inside the cellar were favorable factors for storage of nursery plants. Lower survival rates of greenhouse-stored plants could be attributed to lower and greater fluctuations in temperature (-9.3±1.7to 25.1±1.9ºC) inside the greenhouse. Cellar-stored plants were less subjected to freezing injury as reflected from shoot electrolyte leakage studies. The underground cellar was found effective for overwinter storage of apple nursery plants for 3 to 4 months. The method described is easy and cost-effective, and can be a satisfactory alternative to refrigerated cold storage in trans-Himalayan region with severe winters.<strong></strong></p><p> </p>

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Pleiksnis, Stanislavs, Edmunds Visockis, Raimunds Selegovskis, and Sandra Gusta. "INVESTIGATIONS OF APARTMENT HOUSE CELLAR MICROCLIMATE AND IT’S IMPROVEMENT POSSIBILITIES." ENVIRONMENT. TECHNOLOGIES. RESOURCES. Proceedings of the International Scientific and Practical Conference 1 (June 20, 2019): 222. http://dx.doi.org/10.17770/etr2019vol1.4185.

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Apartment houses made in the last century in Latvia have rather big heat transfer factor and not good ventilation, especially in cellar. That leads to formation of condensate on building constructions. During cold weather in winter time, this condensate formats ice layer that damages building constructions ant also lead to inconvenience for inhabitants, for example, disturbs opening of cellar door. During investigations the cellar microclimate parameters, such as temperature, humidity and dew point, were measured and different ways to improve them and as result preventing of condensate formation were worked out. The measurements shows that sometimes the air temperature and the temperature on surfaces reaches dew point and therefore the condensate starts to format. The possibilities to eliminate humidity and to increase dew point are worked out during investigations.

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Webb, Richard. "Siberian salt in the cellar." Nature 450, no. 7171 (December 2007): 808. http://dx.doi.org/10.1038/450808a.

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Neta Alexander. "A Body in Every Cellar." Jewish Film & New Media 4, no. 1 (2016): 4. http://dx.doi.org/10.13110/jewifilmnewmedi.4.1.0004.

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Schnalke, Thomas. "Museums: Out of the cellar." Nature 471, no. 7340 (March 2011): 576–77. http://dx.doi.org/10.1038/471576a.

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Tribe, Henry T., Eckhard Thines, and Roland W. S. Weber. "Moulds that should be better known: the wine cellar mould, Racodium cellare Persoon." Mycologist 20, no. 4 (November 2006): 171–75. http://dx.doi.org/10.1016/j.mycol.2006.09.016.

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32

Caro Pina, Ildefonso, Diego Sales Márquez, Manuel José Valcárcel Muñoz, and Luis Pérez Rodriguez. "Détermination de la charge polluante et nature des déchets dans les chais d'élaboration des vins." OENO One 20, no. 2 (June 30, 1986): 107. http://dx.doi.org/10.20870/oeno-one.1986.20.2.1296.

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<p style="text-align: justify;">On suit, pendant une campagne, dans différents secteurs d'un chai de la zone de JEREZ, l'évolution de la charge polluante des rejets.</p><p style="text-align: justify;">Les eaux résiduaires ne diffèrent que très légèrement de celles d'autres chais. Les taux maxima de pouvoir contaminant se situent pendant les vendanges et le processus de stabilisation par le froid.</p><p style="text-align: justify;">Par rapport à d'autres industries du secteur agro-alimentaire, la charge contaminante des déchets des chais d'élaboration des vins est faible. Un recyclage des rejets est impossible du fait de leur faible concentration et de l'irrégularité avec laquelle ils sont produits.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">During a complete season, for different parts of a cellar in JEREZ area, the evolution of waste water pollution has been observed.</p><p style="text-align: justify;">Waste water is only slightly different from the ones coming from other cellars. Maximum contamination occurs during harvest and cold stabilisation.</p><p style="text-align: justify;">Compared to other food processing industries, cellar waste contamination is low. A recycling of those waste waters is impossible due to their low concentration and irregular production.</p>

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Петухов, Аркадий, Arkadiy Petukhov, Анатолий Полищук, Anatoliy Polishchuk, Александр Тарасов, and Aleksandr Tarasov. "STRENGTHENING OF THE FOUNDATIONS ADMINISTRATIVE AND TRADE BUILDING AT DEEPENING OF THE FLOOR MARKS OF THE CELLAR." Construction and Architecture 4, no. 1 (March 24, 2016): 0. http://dx.doi.org/10.12737/10954.

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Reconstruction of cellar part of the two-storeyed brick building in Tomsk is considered. The main objectives of reconstruction included deepening of a floor of the cellar with 2,5 to 4,5 m with the construction in internal bearing walls of apertures width to 3,5m. Decisions on strengthening of the foundations which provided a reorganization of the rubble tape foundations in concrete with use of injection piles are developed. Thus the mark of a sole of the new foundation is arranged 1,4 m below than a sole of the existing foundation

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34

Mazrim, Robert. "Return to Sangamo Town." Midcontinental Journal of Archaeology 43, no. 3 (October 1, 2018): 181–213. http://dx.doi.org/10.2307/26599979.

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Abstract This article discusses the results of research-based excavations at the Charles Broadwell site, located in the extinct town of Sangamo Town in central Illinois. A large cellar feature produced a robust sample of consumer goods dating to circa 1825–1845. Of interest is the archaeological signature of a well-appointed home in this frontier community; the character of mass-produced goods and the visibility of consumer patterning; the visibility of folk goods and their affiliated practices; and the view of abandonment and reclamation processes visible in the fill of the cellar feature.

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35

Black, Charles. "The Man by the Cellar Door." Yale Law Journal 111, no. 8 (June 2002): 1928. http://dx.doi.org/10.2307/797637.

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Shillingsburg, P. "The dank cellar of electronic texts." Literary and Linguistic Computing 24, no. 1 (April 1, 2009): 19–25. http://dx.doi.org/10.1093/llc/fqn031.

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Ahlberg, Per Erik, and Michael I. Coates. "There's a ratfish in our cellar!" Geology Today 13, no. 1 (January 1997): 20–23. http://dx.doi.org/10.1046/j.1365-2451.1997.00013.x.

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Wang, Wei, Ming Xing He, Ce Yue Liu, and Yuan Zhang. "The Research of Constant Temperature and Humidity Air-Conditioning System of Underground Cellar." Applied Mechanics and Materials 672-674 (October 2014): 1722–28. http://dx.doi.org/10.4028/www.scientific.net/amm.672-674.1722.

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Accordance with the high Precision control problem of constant temperature and humidity air-conditioning system of wine storage of large underground cellar and based on the cellar building construction features and the reasonable allocation of ducts and valves., this paper proposes the distributed intelligent temperature and humidity PLC control solution and designs a remote monitoring system and gives the test results. Actual operating results show that the use of distributed PLC control constant temperature and humidity control system with high efficiency, low energy consumption, remote operation of the file, and meet the environmental requirements of various types of wine storage.

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García, Esteve-Zarzoso, Crespo, Cabellos, and Arroyo. "Influence of Native Saccharomyces cerevisiae Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines." Fermentation 5, no. 4 (October 30, 2019): 94. http://dx.doi.org/10.3390/fermentation5040094.

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Yeasts during alcoholic fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native yeast strains, besides promoting biodiversity, encourages the conservation of regional sensory properties. In this work, we studied the volatile profile of Malvar wines fermented with 102 Saccharomyces cerevisiae yeast strains, isolated from vineyards and cellars belonging to the D.O. “Vinos de Madrid”. The wines elaborated with different S. cerevisiae showed a good classification by cellar of origin. Additionally, seven sensory descriptors have helped to classify the wines depending on their predominant aromatic character. Twenty-nine Saccharomyces strains, belonging to five of six cellars in the study, were characterized by producing wines with a fruity/sweet character. Floral, solvent, and herbaceous descriptors are more related to wines elaborated with Saccharomyces strains from organic cellars A, E, and F. Based on these findings, winemakers may use their best native S. cerevisiae strains, which add personality to their wine. Therefore, this study contributes to promoting the use of native Saccharomyces yeasts in winemaking.

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Zhao, Yafei, Liyi Shi, Jianhui Fang, and Xin Feng. "Bio-nanoplatforms based on carbon dots conjugating with F-substituted nano-hydroxyapatite for cellular imaging." Nanoscale 7, no. 47 (2015): 20033–41. http://dx.doi.org/10.1039/c5nr06837a.

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41

Xu, Gaowei, Huimin Fang, Yumin Song, and Wensheng Du. "Optimal Design and Analysis of Cavitating Law for Well-Cellar Cavitating Mechanism Based on MBD-DEM Bidirectional Coupling Model." Agriculture 13, no. 1 (January 5, 2023): 142. http://dx.doi.org/10.3390/agriculture13010142.

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A variable velocity parallel four-bar cavitating mechanism for well-cellar can form the well-cellar cavitation which suits for well-cellar transplanting under a continuous operation. In order to improve the cavitating quality, this paper analyzed the structural composition and working principle of the cavitating mechanism and established the bidirectional coupling model of multi-body dynamics and the discrete element between the cavitating mechanism and soil through Recurdyn and EDEM software. Based on the model, a three-factor, five-level quadratic orthogonal rotational combination design test was conducted with the parameters of the cavitating mechanism as the experimental factors and the parameters of the cavitation as the response index to obtain the optimal parameter combination, and a virtual simulation test was conducted for the optimal parameter combination in order to study the cavitating law of the cavitating mechanism and soil. The test results showed that the depth of the cavitation was 188.6 mm, the vertical angle of the cavitation was 90.4°, the maximum diameter of the cavitation was 76.1 mm, the minimum diameter of the cavitation was 68.5 mm, and the variance in the diameters for the cavitation was 5.42 mm2. The cavitating mechanism with optimal parameters based on the Recurdyn–EDEM bidirectional coupling mode could further improve the cavitating quality.

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Yevseіeva, G. P., V. Dunda, and K. Sirenok. "Ancient cellar: technology of building and restoration." Bulletin of Prydniprovs’ka State Academy of Civil Engineering and Architecture, no. 5 (October 23, 2018): 98–110. http://dx.doi.org/10.30838/j.bpsacea.2312.271118.98.372.

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Akhil, S., K. Siya, Jubin Thomas, RB Vinod Kumar, AjishM Saji, and AmalK Iype. "Lipsticks: The microbial cellar: An original study." Journal of Microscopy and Ultrastructure 7, no. 4 (2019): 194. http://dx.doi.org/10.4103/jmau.jmau_14_19.

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44

Taylor, Thomas K. F. "Training doctors — too long in the cellar?" Medical Journal of Australia 197, no. 6 (September 2012): 328–29. http://dx.doi.org/10.5694/mja12.11091.

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45

Goulston, Kerry J., and Kim Oates. "Training doctors — too long in the cellar?" Medical Journal of Australia 197, no. 6 (September 2012): 329. http://dx.doi.org/10.5694/mja12.11169.

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46

Kappagoda, Astika. "Training doctors — too long in the cellar?" Medical Journal of Australia 196, no. 8 (May 2012): 489. http://dx.doi.org/10.5694/mja12.c0507.

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47

Mann, Chris. "The Gallstones in the Cellar, and others." Scrutiny2 13, no. 2 (September 2008): 92–95. http://dx.doi.org/10.1080/18125440802486084.

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48

Iozzo, Renato V. "Basement membrane proteoglycans: from cellar to ceiling." Nature Reviews Molecular Cell Biology 6, no. 8 (August 2005): 646–56. http://dx.doi.org/10.1038/nrm1702.

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49

Malsher, Carolyn. "The Road to Library Chartership." Legal Information Management 1, no. 3 (2001): 34–35. http://dx.doi.org/10.1017/s147266960000058x.

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Williams, Kim M. "Wine Tourism: From Winescape to Cellardoorscape." Tourism Analysis 26, no. 2 (April 14, 2021): 245–48. http://dx.doi.org/10.3727/108354221x16079839951529.

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The intention of this research note is to explore two essential elements of a winery's cellar door tasting room environment: first, the skills, knowledge, and personal attributes required by tasting room representatives, and second, how to develop meaningful social experiences for the wine tourist within the service environment of the cellar door tasting room. This note offers a discourse concerning the blend of these two elements, which proposes a new "-scape," the cellardoorscape, a microfocus on a particular service environment within a specific winery's winescape. To acknowledge an additional distinguishable "-scape" within the winescape provides some advantages. An analysis of what composes a beneficial and operational cellardoorscape could assist in developing a framework to provide management direction to winery owners and companies on the vital infrastructure and human resource practices to improve circumstances for success.

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