Biorefinery Approach for H₂ and Acids Production Based on Uncontrolled pH Fermentation of an Industrial Effluent by María Eugenia Ibañez-López, Encarnación Díaz-Domínguez, Miguel Suffo, Jacek Makinia, Jose Luis García-Morales, Francisco Jesús Fernández-Morales

Get full text

Global transcriptome and gene co-expression network analyses reveal regulatory and non-additive effects of drought and heat stress in grapevine by Jia W. Tan, Harshraj Shinde, Kiflu Tesfamicael, Kiflu Tesfamicael, Yikang Hu, Mario Fruzangohar, Penny Tricker, Penny Tricker, Ute Baumann, Everard J. Edwards, Carlos M. Rodríguez López

Get full text

Biochemical and in silico characterization of glycosyltransferases from red sweet cherry (Prunus avium L.) reveals their broad specificity toward phenolic substrates by Daniel Clayton-Cuch, Long Yu, Daniel McDougal, Crista A. Burbidge, John B. Bruning, David Bradley, Christine Böttcher, Vincent Bulone

Get full text

Safety evaluation of the food enzyme endo‐polygalacturonase from the non‐genetically modified Aspergillus tubingensis strain MUCL 55013 by EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Yrjö Roos, Magdalena Andryszkiewicz, Cristina Fernàndez‐Fraguas, Natália Kovalkovičová, Yi Liu, Simone Lunardi, Elsa Nielsen, Giulio diPiazza, Andrew Chesson

“…It is intended to be used in 10 food manufacturing processes: processing of fruits and vegetables for the production of juices, other fruit and vegetable products, wine, distilled spirits from wine, alcoholic beverages other than grape wine; processing of plant‐derived products for the production of refined and unrefined sugar, edible oils from plants, green coffee beans by demucilation, coffee extracts and tea and other herbal and fruit infusions. …”
Get full text

Mixtures of Macro and Micronutrients Control Grape Powdery Mildew and Alter Berry Metabolites by Lior Gur, Yigal Cohen, Omer Frenkel, Ron Schweitzer, Meir Shlisel, Moshe Reuveni

“…It attacks foliage and berries and reduces yield and wine quality. Fungicides are mainly used for combating the disease. …”
Get full text

Fungal Diversity Analysis of Grape Musts from Central Valley-Chile and Characterization of Potential New Starter Cultures by Dinka Mandakovic, Rodrigo Pulgar, Jonathan Maldonado, Wladimir Mardones, Mauricio González, Francisco A. Cubillos, Verónica Cambiazo

“…All isolates were characterized for their potential capacities to be used as new starters in wine. Remarkably, only <i>Metschnikowia pulcherrima</i> could co-exist with a commercial <i>Saccharomyces cerevisiae</i> strain under fermentative conditions, representing a feasible candidate strain for wine production.…”
Get full text

MEALS OF THE BOUNDARIES COMMISSION IN LVIV (1578, 1579, 1581) ON THE EXAMPLE OF A SOURCE - THREE FRAGMENTS FROM THE LVIV WEEKLY-EXPENDITURES BOOKS. TRANSLATION. COMMENTS by Nazar Levus

“…Meat, fish, bread, various spices and wine were accompanied participants of the Borders Commission during joint meetings, whether at the City Hall or outside it. …”
Get full text

Laboratory Extractions of Soil Phosphorus Do Not Reflect the Fact That Liming Increases Rye Phosphorus Content and Yield in an Acidic Soil by Miguel Ángel Olego, Mateo D. Cuesta-Lasso, Fernando Visconti Reluy, Roberto López, Alba López-Losada, Enrique Garzón-Jimeno

Get full text

Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain a... by Maria Parapouli, Afroditi Sfakianaki, Nikolaos Monokrousos, Angelos Perisynakis, Efstathios Hatziloukas

“…Conclusions This study provides evidence on the transcriptional level that indigenous yeast Z622 is better adapted to its natural environment able to produce wines with desirable characteristics, i.e. lower concentrations of higher alcohol and higher ester, verifying its potential as a valuable starter for the local wine-industry.…”
Get full text

Feed supplementation with winery by-products improves the physiological status of juvenile Liza aurata during a short-term feeding trial and hypoxic challenge by F.P. Martínez-Antequera, L. Molina-Roque, V. de las Heras, J.M. Mancera, J.A. Martos-Sitcha, F.J. Moyano

“…Also, a significant negative effect of wine lees on the functional diversity of intestinal microbiota was evidenced. …”
Get full text

Enhanced data clustering and classification using auto-associative neural networks and self organizing maps by Mohd. Zin, Zalhan

“…Both approaches are tested, benchmarked and analysed using three datasets which are Iris Flowers, Italian Olive Oils and Wine through case studies for dimension reduction, clustering and classification of complex and non-linear data. …”
Get full text

The consumption survey of condiments for restaurant customers in 7 provinces and cities of China by Shanyawen LI, Yujing ZHOU, Ling YONG, Xiao XIAO, Jianwen LI, Zhaoping LIU, Sheng WEI, Jing WU, Yan SONG

“…The consumption of vinegar, soy sauce and cooking wine and its products was the highest in Liaoning province. …”
Get full text

Genomics and prevalence of bacterial and archaeal isolates from biogas-producing microbiomes by Irena Maus, Andreas Bremges, Yvonne Stolze, Sarah Hahnke, Katharina G. Cibis, Daniela E. Koeck, Yong S. Kim, Jana Kreubel, Julia Hassa, Daniel Wibberg, Aaron Weimann, Sandra Off, Robbin Stantscheff, Vladimir V. Zverlov, Wolfgang H. Schwarz, Helmut König, Wolfgang Liebl, Paul Scherer, Alice C. McHardy, Alexander Sczyrba, Michael Klocke, Alfred Pühler, Andreas Schlüter

Get full text

A Comparison of Mainstream Genotyping Platforms for the Evaluation and Use of Barley Genetic Resources by Benoit Darrier, Benoit Darrier, Joanne Russell, Sara G. Milner, Pete E. Hedley, Paul D. Shaw, Malcolm Macaulay, Luke D. Ramsay, Claire Halpin, Martin Mascher, Delphine L. Fleury, Peter Langridge, Nils Stein, Nils Stein, Robbie Waugh, Robbie Waugh, Robbie Waugh

Get full text

Detection, characterization and pathogenicity of Coleus blumei viroid in Coleus blumei Benth. in peninsular Malaysia by Che Roslan, Nurul Najwa

“…CbVd-1, CbVd-5 and combination of both variant were detected in C. blumei cultivar ‘Dipt in wine’ seedlings between 3 to 9 weeks post-inoculation by RT-PCR. …”
Get full text

Winery Wastewater Treatment Technologies: Current Trends and Future Perspective by Václav Miklas, Michal Touš, Marta Miklasová, Vítezslav Máša, David Hornák

“…The water footprint of wineries is typically more than 1 L water/L wine. In the European context, this annually equals to over a hundred million hectoliters of water, most of which eventually become wastewater. …”
Get full text

Production of lactic acid wort-based beverage with raspberry seed oil addition under static and dynamic conditions by Goranov Bogdan, Denkova-Kostova Rositsa, Shopska Vesela, Kostov Georgi

Get full text

Wild yeasts and methods for their detection - Part II. by Petra KUBIZNIAKOVÁ, Jana KOPECKÁ, Dagmar MATOULKOVÁ

“…The growth was monitored of a set of 143 strains of culture (brewing and wine) and wild yeasts in selected selective media designed for the detection of wild yeasts: WLN agar, wort agar containing monoiodoacetic acid, lysine agar, agar with crystal violet and agar with copper sulphate. …”
Get full text

Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage by Jun Liu, Dunhua Liu, Anran Zheng, Qin Ma

Get full text

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran by Wenjun Liu, Margaret Brennan, Dawei Tu, Charles Brennan

Get full text