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We propose two methods of analysis of chaotic processes to be applied in sensory analysis. These methods may be used off-line in clinics e.g. for analysis of biosignals registered during sleep, or implemented into new sensor systems e.g. for drivers' vigilance monitoring in real time; they may also be applied in new type of hybrid models of circulatory and respiratory systems.

Sapota (Achras zapota) is a tropical fruit found in several parts of India. It is one of the most popular fruits besides mango, custard apple and several others. The fruit is highly perishable and needs proper processing in order to preserve it in a dry form, preferably as a powder or granules. The high sugar content in Sapota (up to 15% on wet basis), besides high aroma and several medicinal properties makes the process of dehydration, a commercially attractive venture. The Sapota paste was dried in a convective dryer at temperatures of 40-60°C and its properties were analyzed. The properties such as water activity, sugar content and rehydration ratio were analyzed. The convective drying was compared with several other drying technologies such as heat pump assisted drying and freeze drying. The drying data was analyzed to compare effect of different operating parameters.

Malolactic fermentation (MLF) is the second fermentation of wine that causes a significant evolution of the product and significant changes in its sensory characteristics; this fermentation is principally carried out by Oenococcus oeni. Sometimes its performance has some problems and the use of commercial starter does not help to improve the management of the fermentation.

A selection of O. oeni strains, taken from the collection of the CRA- Centro di Ricerca per l'Enologia, was made to test their speed of adaptation in wine and the time for completing MLF.

Different assays were made to test the ability to grow in different media with increasing stressful conditions: low sugar content, malic acid (3g/L) and ethanol (10%); the aim of these steps was to adapt the bacteria to the wine environment. The last step was done in Nebbiolo wine. The two strains obtained at the end of the selection were characterized with molecular biology techniques and they were used as starters in Nebbiolo wine both individually and in pairs. The process of MLF was monitored and the sensory analysis of the obtained wines was made. The results showed that the starters used in the mixture allowed to obtain a wine with a quality comparable with the one obtained using a commercial strain.