Validation and adaptation of the Physical Activity Enjoyment Scale (PACES) in fitness group exercisers

Background:Recently,Mullen et al.(2011)presented an 8-item version of the Physical Activity Enjoyment Scale(PACES)that provides a valid instrument for assessing enjoyment in physical activity.The present paper investigated the psychometric properties of a Portuguese adaptation of PACES.Methods:After a process of back-to-back translation into Portuguese,395 members of fitness centers who ranged in age from 18 to 66 years(31.11§8.90,mean§SD)completed the translated version of the PACES.On average,participants had 3.2 years of experience in fitness group classes and practiced for approximately 3.3 times per week.Results:An initial exploratory factor analysis(n=139)revealed a unidimensional structure with factor loadings ranging from 0.79 to 0.89.Results also showed acceptable internal consistency.A confirmatory factor analysis in an independent sample(n=256)provided additional support for the unidimensional structure of the questionnaire.In addition,moderate positive correlations between enjoyment and intrinsic and identified regulation,and moderate negative correlations between enjoyment and external and amotivation,demonstrate the convergent validity of the instrument.Finally,measurement invariance between 2 independent samples was also found.Conclusion:The 8-item Portuguese version of PACES is a valid and reliable instrument for measuring enjoyment of physical activity in Portuguese adult fitness exercisers,and it is therefore suitable to use as a measure of affect in exercise adherence interventions studies.

Influence of Technological Operations in the Dissolved Oxygen Content of Wines

Oxygen plays a crucial role in oenology. The oxygen leads to changes in the chemical and sensory profile of wines. On one hand, the impact of moderate oxygen exposure of red wine has a positive effect in its colour, aromatic bouquet and mouth-feel properties. On the other hand, oxygen has a negative effect on white wine＇s quality, as well as the sensory and compositional levels. The purpose of this study was to quantify the dissolved oxygen in red and white wine, during different cellar operations such as racking, tartaric stabilization, filtering and bottling. The techniques that contribute most to the enrichment of oxygen in wine are： cold tartaric stabilization （2.29 mg/L, white wines）, bottling （1.38 mg/L red wines and 1.11 mg/L white wines） and bag-in-box filling （2.47 mg/L red wines; 2.22 mg/L white wines）. After identifying the most critical technical operations in wine making, preventive and corrective measures had to be taken to reduce the dissolved oxygen content of wines, as well as preventing their depreciation.