Abstract: A system and method for regression modeling an interior volume of a containment vessel and interpolating data from multi-point sensor arrays within the containment vessel to detect conditions across the interior volume of the containment vessel.

Abstract: Simultaneous double reverse osmosis process for production of low and non-alcoholic beverages, particularly wines, from any traditionally fermented table wine feedstock. A portion of the feed wine is subjected to remove alcohol and water as a permeate, with recycle of the concentrated retentate, while simultaneously a volume-balanced amount of reverse osmosis water is input back into the feed tank to maintain the in process wine at the initial level of the feedstock wine. The process may be run batch-wise, alternately, or in a modified semi-continuous operation to produce non-alcoholic wines (wines having residual alcohol content of less than 0.01% by volume) low alcohol wires (less than 0.5 volume percent alcohol), or wines having reduced alcohol content (less than 11-13 volume percent). The process also overcomes the 5% alcohol barrier problem of conventional reverse osmosis. The resulting finished wine has flavor, aroma and color solids concentrations of a level acceptable in good commercial practice.

Abstract: Simultaneous double reverse osmosis process for production of low and non-alcoholic beverages, particularly wines, from any traditionally fermented table wine feedstock. A portion of the feed wine is subjected to remove alcohol and water as a permeate, with recycle of the concentrated retentate, while simultaneously a volume-balanced amount of reverse osmosis water is input back into the feed tank to maintain the inprocess wine at the initial level of the feedstock wine. The process may be run batch-wise, alternately, or in a modified semi-continuous operation to produce non-alcoholic wines (wines having residual alcohol content of less than 0.01% by volume) low alcohol wines (less than 0.5 volume percent alcohol), or wines having reduced alcohol content (less than 11-13 volume percent). The process also overcomes the 5% alcohol barrier problem of conventional reverse osmosis. The resulting finished wine has flavor, aroma and color solids concentrations of a level acceptable in good commercial practice.

Abstract: A grapvine cv. Bianco One that is a mutation of the Flame Seedless grapevine and that is particularly characterized by its round berries which have a bright red skin color, very crisp flesh texture, high sugar content, excellent eating quality, and which ripen approximately 15 days before Flame Seedless and differ from Flame Seedless in having a somewhat smaller berry size, smaller vestigial seeds and earlier time of flowering.