AROUND TOWN
We're IN STYLE.
By The Pool
Continued from preceding page
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Irene and Arnold Citron
attend all social events here. I
take advantage of the facility."
Birmingham real estate de-
veloper Jeff Bonin said, "It's a
great party."
Discovery of a pipe bomb the
weekend before the party at the
pool's lifeguard station didn't
dismay the party-goerg. South-
field schoolteacher Ellen Hechler
said she didn't have second
thoughts about coming to the
party, but "I was concerned about
security to be here this evening,"
she said. Dr. Lou Dworking, a
neuropsychologist, said the dis-
covery of the bomb didn't faze
him at all. "We should show
people we're not going to be in-
timidated. I won't let people
threaten my lifestyle."
Bruce Landgarten, agency pro-
gram director, said he was
pleased by the attendance. "We
got a better turnout than we ex-
pected. It appears that we draw a
large singles element." He said
what made the- party attractive
was the atmosphere. "It's a very
comfortable atmosphere, not a
typical singles environment."
Singles and health club mem-
bers volunteered to help cook and
serve at the party, which took
nearly two months to plan, he
said.
The success of the barbecue,
the enthusiasm and the large
turnout, were ample proof that
singles are a vital and permanent
part of the Jewish community.
❑
Israeli Research May
Improve Wine Bouquet
THE JEWISH NEWS
24
Friday, July 25, 1986
THE DETROIT JEWISH NEWS
Israel — Wines produced in hot
climates the world over may im-
prove dramatically as a result of
research being conducted at the
Hebrew University of
Jerusalem's faculty of agricul-
ture.
Researchers Prof. Ben-Ami
Bravdo and Dr. Yosef Hepner of
the department of morticulture
discovered that grapes grown in
Israel have a high concentration
of monoterpene8, highly volatile
and aromatic materials that give
wine its special bouquet. Due to
high summer temperatures, most
of these evaporate. Remaining
monoterpenes become bound to
sugar compounds in the grapes,
preventing their release into the
wine.
The researchers found that one
way of reducing further evapora-
tion is to conduct the fermenta-
tion process at a cooler tempera-
ture of 15 degrees Celsius. Also,
controlling the level of acidity
during the process helped free the
monoterpenes from the sugars
and allowed them to be released
into the . wine. A technological
process for separating them is
now being tested for its commer-
cial applicability.
Israeli wines currently are ex-
ported.to the United States at $5
to 6 million a year. The U.S. im-
ports vast quantities of wine and
these are increasing yearly. Im-
proved quality of Israeli wines
could greatly increase Israel's
wine exports.
Science Features From Israel