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"Rauhut, Christoph"
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Less a refurb, more a repair
Wilson discusses the retrofit of the seven remaining buildings of the historic listed Botzow Brewery in Berlin, Germany into flexible office and co-working space is the first phase of a masterplan by David Chipperfield Architects for the whole site. The overall aim is to transform it into a more public destination, with a new beer garden and restaurant and a further four new buildings offering a mix of office and residential accommodation, to be completed in 2025. The facades of the historic brewery buildings -yellow brick with red brick dressings- are surprisingly elaborate, detailed in a municipal-Italianate style reminiscent of old water board buildings in the UK. The exteriors remain pockmarked, pollution-flecked and worn in places.
Trade Publication Article
Compressive sensing Petrov-Galerkin approximation of high-dimensional parametric operator equations
We analyze the convergence of compressive sensing based sampling techniques for the efficient evaluation of functionals of solutions for a class of high-dimensional, affine-parametric, linear operator equations which depend on possibly infinitely many parameters. The proposed algorithms are based on so-called “non-intrusive” sampling of the high-dimensional parameter space, reminiscent of Monte Carlo sampling. In contrast to Monte Carlo, however, a functional of the parametric solution is then computed via compressive sensing methods from samples of functionals of the solution. A key ingredient in our analysis of independent interest consists of a generalization of recent results on the approximate sparsity of generalized polynomial chaos representations (gpc) of the parametric solution families in terms of the gpc series with respect to tensorized Chebyshev polynomials. In particular, we establish sufficient conditions on the parametric inputs to the parametric operator equation such that the Chebyshev coefficients of gpc expansion are contained in certain weighted ℓp\\ell _p-spaces for 0>p≤10>p\\leq 1. Based on this we show that reconstructions of the parametric solutions computed from the sampled problems converge, with high probability, at the L2L_2, resp. L∞L_\\infty, convergence rates afforded by best ss-term approximations of the parametric solution up to logarithmic factors.
Journal Article
Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine
Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO2 level and dissolved O2 in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory quality. At the same time, lowering of the SO2 level in wine has been a hot topic in recent years. In the current work, we investigated how Riesling wine evolved on the molecular level in warm (~25 °C) and cool (~15 °C) conditions depending on the SO2 level in the wine (low, medium and high), flushing of the bottle’s headspace with CO2 and three types of stoppers (Diam 30, Diam 30 origin and Diam 5) with different OIR levels (0.8–1.3 mg) and OTR levels (0.3–0.4 mg/year). It was demonstrated that the evolution of primary and secondary aromas, wine color and low molecular weight sulfur compounds (LMWSCs) during the two years of aging mainly depended on the storage temperature. Variation in the SO2 level and CO2 in the headspace affected mostly certain LMWSCs (H2S, MeSH) and β-damascenone. New aspects of C13-norisprenoids and monoterpenoids behavior in Riesling wine with different levels of SO2 and O2 were discussed. All three types of stoppers showed very close wine preservation properties during the two years of storage. The sensory analysis revealed that, after only six months, the warm stored wines with a low SO2 level were more oxidized and different from the samples with medium and high SO2 levels. A similar tendency was also observed for the cool stored samples.
Journal Article
Strategies for the sensorial optimization of alcohol-free wines
De-alcoholized wines are currently experiencing an increasing demand, but are also being discussed very controversially at this time. The de-alcoholization process is usually carried out by distillation processes under vacuum. The treatment is accompanied by a series of changes in terms of analytical and sensory parameters of the wines. Ethanol has a very complex and far ranging influence on the wine sensory character. Even more, the de-alcoholization process goes along with certain losses of aroma components. Several strategies were assessed to buffer and balance the effect of de-alcoholizing wines below 0.5% v/v. Compared to the addition of tannins and mannoproteins, sweetening showed clearer results on the panelist’s preference. The assessment of a commercial resin treatment to recover aroma from de-alcoholization process showed promising results.
Journal Article
Exploring the Sensory Typicity of Timorasso Wines: Physicochemical and Sensory Characteristics of Seven Consecutive Vintages
‘Timorasso’ is an autochthonous, non-aromatic white grape variety cultivated mainly in the southwest of the Piedmont region (northwestern Italy). The sensory profile of wines produced from this variety evolves greatly with aging. In this study, 31 wines from 2015–2021 vintages were analyzed to investigate changes in sensory descriptors at various stages of aging and their correlation with physicochemical properties (wine basic parameters, color, and total polyphenols) and sensory-perceptual typicity. A sensory analysis was conducted by a panel of experts, who were asked to indicate the in-mouth and aroma descriptors. The aroma-related terms were analyzed as individual descriptors or grouped in “Categories”. Moreover, the panel rated the Color, In-Mouth, and Aroma typicity of these wines. ‘Timorasso’ based wines were found to have, on average, a relevant alcohol content (14.20 ± 0.56% v/v), moderate acidity (5.8 ± 0.6 g/L), and low pH (3.19 ± 0.09). In fact, Timorasso wines were sensorially identified in terms of citation frequency with the in-mouth descriptors acidity (32.9%), sapidity (25.5%), and minerality (17.4%). The aroma of younger wines (2 years of aging) was characterized by “Green”, “White flowers”, “White pulp fruit”, and “Citrus”. In general, the most cited aroma category was “Kerosene” (27.9%), distinguishing wines with 5–6 years of aging. “Kerosene” category correlated with Aroma typicity (p < 0.001), as well as with “Balsamic” (10.8%, p < 0.01) and “Empyreumatic” (5.5%, p < 0.05) aroma categories.
Journal Article
1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine
1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is an aroma compound responsible for the kerosene/petrol notes in Riesling wines. In the current article, three sensory thresholds for TDN were determined in young Riesling wine: detection threshold (about 4 µg/L), recognition threshold (10–12 µg/L), and rejection threshold (71–82 µg/L). It was demonstrated that an elevated content of free SO2 in wine may have a certain masking effect on the TDN aroma perception. In addition, the influence of wine serving temperature on the recognition of kerosene/petrol notes was studied. It was found, that a lower wine serving temperature (about 11 °C) facilitated identification of the TDN aroma compared to the same wine samples at room temperature.
Journal Article
Clinical outcome and neuropsychological deficits after right decompressive hemicraniectomy in MCA infarction
The purpose of this study was to analyse in detail the functional outcome and the neuropsychological deficits in patients with space-occupying infarction of the non-dominant hemisphere one year after surgery.
Postoperative complications and retrospective consent to surgery were assessed in a semi-structured interview in 26 patients. Functional outcome was measured with the Barthel-Index (BI) and Rankin-Scale. Neuropsychological tests in 14 patients focused on visuo-spatial and visuo-constructive abilities, attention, spatial span and self-rated mood.
The one-year survival rate was 69 % (18 of 26). The functional outcome was good (BI >/= 90) in 3 patients, fairly good (BI 75-85) in 6, moderate (BI 30-70) in 6, and poor (BI 0-25) in 3 patients. Age was an independent predictor of outcome, patients above 52 years had a BI of 50 or below. Neuropsychological tests (14 of 18) showed profound attention deficits in all patients, and visuo-spatial and visuo-constructive deficits in patients with lower formal education. Retrospectively, 4 of 18 patients would not give consent to surgery again, mostly because of the bad quality of life postoperatively.
Older patients do not seem to benefit from decompressive hemicraniectomy; more than half of the surviving younger patients have a good outcome and live independently. Attention deficits are prominent in all patients; visuo-spatial and constructive deficits are less pronounced in patients with higher formal education. Retrospective agreement to decompressive hemicraniectomy is high in patients with good functional outcome.
Journal Article