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Natural materials present sustainable opportunities in architectural design, but often lack the aesthetic controllability associated with synthetic alternatives. This research explores the bio-aesthetic potential of mycelium-bound composites (MBCs) cultivated from Ganoderma Steyaertanum (Reishi mushroom), focusing on how external stimuli and surface treatments influence material expression. This investigation was carried out through interdisciplinary collaboration involving design, architecture, and material science. Two post-demolding surface treatment strategies were applied to MBC samples: ‘Delayed Growth‘ and ‘Accelerated Growth‘. These treatments were designed to assess the mycelium’s responsiveness in terms of colour and texture development. A controlled set of samples was analysed using scanning electron microscopy, Fourier-transform infrared spectroscopy, and hydrophobicity testing to evaluate changes in microstructure, chemical composition, and surface properties. The results demonstrate that mycelium exhibits a measurable capacity for aesthetic adaptation, with distinct variations in pigmentation and texture emerging under different treatment conditions. These findings highlight the potential for co-creative design processes with living materials and offer new insights into the integration of biological responsiveness in design practices. The study contributes to the advancement of sustainable material systems and expands the possibilities for bio-design through controlled interaction with bio-materials.

Using the theory of affordance from perceptual psychology and through discussion of literature within visual data mining and immersive analytics, a position for the multi-sensory representation of big data using virtual reality (VR) is developed. While it would seem counter intuitive, information-dense virtual environments are theoretically easier to process than simplified graphic encoding—if there is alignment with human ecological perception of natural environments. Potentially, VR affords insight into patterns and anomalies through dynamic experience of data representations within interactive, kinaesthetic audio-visual virtual environments. To this end we articulate principles that can inform the development of VR applications for immersive analytics: a mimetic approach to data mapping that aligns spatial, aural and kinaesthetic attributes with abstractions of natural environments; layered with constructed features that complement natural structures; the use of cross-modal sensory mapping; a focus on intermediate levels of contrast; and the adaptation of naturally occurring distribution patterns for the granularity and distribution of data. While it appears problematic to directly translate visual data mining techniques to VR, the ecological approach to human perception discussed in this article provides a new framework for big data visualization researchers to consider.

This research paper examines the heritage value of construction documentation and processes via Virtual Reality (VR), with a focus on the Sydney Opera House (SOH). It underscores the importance of comprehending and documenting transient construction techniques for heritage valuation. Utilising VR, the study offers an immersive portrayal of the SOH's construction, emphasising its innovative methods, craftsmanship, and environmental challenges. The paper draws from the Digital Heritage Construction project, showcased at the Heritage Exposition of the ICOMOS General Assembly 2023. This project featured two VR simulations, developed through analysing 200 original shop drawings, historical photographs, and site minutes and reports. The first simulation illustrates the formwork systems used for the SOH's iconic sails, while the second elucidates the assembly methods for the precast vaulted roofs, including the operation of the telescopic erection arch and the installation of concrete segments. The paper examines the novelty of this approach through a survey conducted at the Heritage Exposition. Analysis of the survey's result reveals VR's effectiveness in deepening the appreciation of architectural heritage's intangible qualities, providing new insights into the historical construction processes of the building and their cultural significance.

Experimental data on the content of biologically valuable components in grape pomace are presented. The presence of organic acids was revealed in an amount from 33.35 g/kg (Saperavi) to 108.2 g/kg (Rebo). The main acid is tartaric. Phenolic compounds have been identified: anthocyanins, flavones, flavan-3-ols, oxycinnamic and hydroxybenzoic acids, procyanidins. The main anthocyanins found in grape pomace are the 3-O-glycosides of malvidin, petunidin, cyanidin, peonidin and delphinidin. The highest total content of hydroxybenzoic acids was in the pomace of Pinot Noir grapes – 720 mg/kg, further in descending order of concentration followed by pomace from Saperavi grapes (708 mg/kg), Cabernet Sauvignon (681 mg/kg), Merlot (575 mg/kg) and Rebo (545 mg/kg). The highest total content of vitamins was found in the pomace of Rebo grapes – 639 mg/kg, the lowest – Merlot (471 mg/kg). In all samples, vitamin B1 prevails, then in decreasing order – ascorbic acid, vitamins B2, B3, B5, B7. Moreover, their concentrations vary significantly depending on the grape variety from which the pomace is obtained. The influence of the grape variety on the content of these biologically valuable components in the pomace has been established, which must be taken into account in the production of biologically active substances that increase the nutritional status of a person.

The article is devoted to the research of the makeup of phenolic compounds and fatty acids of grape pomace. The phenolic compounds were identified in skin and seed extracts and in extracts of skin-and-seed mixtures; the fatty acids – in grape oil generated by direct pressing. It was established that anthocyanins were present mainly in the skins. Low concentrations of ten components of the anthocyanin complex were identified in the Saperavi seeds. Maximum amounts of anthocyanins were found in the Saperavi skins. The concentration of quercetin distinguished by a PP-vitamin activity was by 1.5 to 2.0 times higher in the skin-andseed mixtures, especially of Roesler grapes, than in the skin itself. Maximum amounts of flavan-3-ols, hydroxy-cinnamic and hydroxybenzoic acids and oligomeric procyanidins, as well as the highest antioxidant activity were observed in the skin-and-seed mixture. The highest value of the correlation factor was observed in cases of interaction of antioxidant activity and concentration of procyanidins (r = 0.83), antioxidant activity and concentration of anthocyanins (r = 0.78), and antioxidant activity and concentration of flavan-3-ols (r = 0.75). Among the flavan-3-ols, it was (+)-D-Catechin that prevailed in grape seeds, with its concentration in the Pinot Noir extract (OAO APF Fanagoria) reaching 468 mg/dm 3 . Maximum concentration of Epigallocatechin-gallate was observed in the Saperavi and Pinot Noir seeds. As regards the concentration of hydroxy-cinnamic acids in the seeds, n-coumaric acid (Ancellotta, Saperavi) stood apart among the others; gallic acid (Saperavi, Ancellotta) came forward among the hydroxy-benzoic acids. In the reviewed samples of grape seeds, procyanidins of groups В 1 , В 2 and В 3 distinguished by high antioxidant activity prevailed. Prevalence of linoleic and oleic acids was established for grape oil extracted from the seeds of such red grape varieties as Cabernet Sauvignon, Pinot Noir and Saperavi. Maximum concentrations of oleic acid were found in the Pinot Noir and Riesling seeds. Palmitic and stearic acids were also available in rather high concentrations in the grape oil.

This article presents experimental data on physicochemical parameters (humidity, density, bulk density, effective viscosity) of grape pomace of various white and red grape varieties, subject to the processing technology applied. It was established that pomace humidity varies across a wide range of values, subject to the grape variety, grape processing technology and pressure equipment. A study of Chardonnay pomace was used to note the influence of pressure equipment and processing technology upon pomace humidity. The values of density and bulk density had a strong invert correlation with the humidity index. With increase of humidity, the values of density and bulk density lowered both for white and red pomace. It was shown that the value of effective viscosity of pomace of white grape varieties varied from 8.8 (Chardonnay) to 12.8 (Gewürztraminer) Pa·s; that of red grape varieties varied from 13.2 (Pinot Noir) to 15.8 (Saperavi, fermented pomace) Pa·s. Such variation may have been related to the varietal peculiarities of grapes, pomace humidity, and concentrations of high-molecular compounds. The highest total of phenolic compounds was observed in extracts of fermented Saperavi pomace. The total of pectic substances in grape pomace varied from 5.5 to 7.2% of dry weight for the white grape varieties, and from 4.4 to 5.9% for the red grapes. As for the concentrations of pectic substances, Riesling, Pinot Blanc and Sauvignon Blanc pomace were distinguished among the white grapes, and fermented Cabernet Sauvignon pomace – among the red grapes.

ABSTRACT The article presents experimental data on the component composition of the phenolic complex of aqueous-alcoholic extracts of sweet and fermented pomace of Cabernet Sauvignon, Merlot, Saperavi, Krasnostop Anapskiy, Dostoyny and Alkor red grape varieties. The wholesomeness of red wines is well-known [1, 2, 3].Almost all researchers associate the positive effect of wine on the human body with the presence of natural bioflavonoids (phenolic compounds) that have antioxidant, antiviral and antiradical properties. Chromatograms were recorded by the optical absorption of the eluate at the following wavelengths: 280 nm for gallic acid, (+)-D-catechin, (-)-epicatechin, and procyanidins; 313 nm for hydroxycinnamic acid derivatives; 371 nm for quercetin; 350 nm for quercetin glycosides and 525 nm for anthocyanins. [...]of Pearson's correlation analysis between the amount of catechins, the mass concentration of anthocyanins, the amount of procyanidins, and AOA (Table 2), a high level of connection was revealed between all indicators of phenolic compounds of the grape pomace.