Abstract: A method for reducing the affinity of proteinaceous compounds present in red grape must from binding with tannins, anthocyanins, polyphenolics and other organoleptic organic compounds. The method comprises thermally pre-treating red grape must to a temperature of between 45 to 65 degrees Celsius for approximately 5-20 minutes. Thereafter, cooling or allowing the treated red grape must to cool to ambient temperature for approximately 5-20 minutes. A package treatment system is provided which receives, thermally treats and returns the treated red grape must to either a vessel of origin or a normal downstream receiving vessel.

Abstract: A speech recognition approach that involves forming a series of segments associated with a spoken utterance. Each segment has a time interval within the utterance, and scores characterizing the degree of match of the utterance in that time interval with a set of subword units. Based on the series of segments, the approach includes determining a set of word sequences hypotheses associated with the utterance and then computing scores for the set of word sequence hypotheses using a second set of subword units to represent words in the word sequence hypotheses.