Wild <i>Saccharomyces</i> Produced Differential Aromas of Fermented Sauvignon Blanc Must by Sandra D. C. Mendes, Stefany Grützmann Arcari, Simone Silmara Werner, Patricia Valente, Mauricio Ramirez-Castrillon

“…In conclusion, the selected wild strains are promising candidates for improving the regional characteristics of wine.…”
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The Potential of Sun-Dried Grape Pomace as a Multi-Functional Ingredient for Herbal Infusion: Effects of Brewing Parameters on Composition and Bioactivity by Vlasios Goulas, Konstantina Stavrou, Christodoulos Michael, George Botsaris, Alexandra Barbouti

“…Wine and by-products are essential elements of a Mediterranean diet and considered as a reservoir of bioactive compounds with various health effects. …”
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DETERMINATION OF CULTURE CONDITIONS FOR PRODUCING PIGMENTS AND MONACOLIN K FROM Monascus purpureus by Lưu Minh Châu, Dương Thị Thảo Vân, Lý Thị Thùy Duyên, Nguyễn Ngọc Thạnh, Huỳnh Xuân Phong

“…Optimizing fermentation conditions by adding 0.96 g/L (NH4)2SO4 and adjusting to 23.77°Brix, soursop wine has the highest ethanol content of 12.88% v/v.…”
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Increased microparticle production and impaired microvascular endothelial function in aldosterone-salt-treated rats: protective effects of polyphenols. by Natalia López Andrés, Angela Tesse, Véronique Regnault, Huguette Louis, Valérie Cattan, Simon N Thornton, Carlos Labat, Agustine Kakou, Simon Tual-Chalot, Sébastien Faure, Pascale Challande, Mary Osborne-Pellegrin, M Carmen Martínez, Patrick Lacolley, Ramaroson Andriantsitohaina

“…We aimed to characterize circulating microparticles in association with arterial stiffness, inflammation and endothelial dysfunction in aldosterone-salt-induced hypertension in rats and to investigate the preventive effects of red wine polyphenols. Uninephrectomized male Sprague-Dawley rats were treated with aldosterone-salt (1 µg.h(-1)), with or without administration of either red wine polyphenols, Provinols™ (20 mg.kg(-1).day(-1)), or spironolactone (30 mg.kg(-1).day(-1)) for 4 weeks. …”
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Soil management affects the nutraceutical properties of Primitivo's grape pomace by Anna Milella Rosa, Forte Giovanna, Calcagno Federico, Gentilesco Giovanni, Debiase Gianbattista, Mazzone Francesco, Angela Giannandrea Maria, Gasparro Marica, Raffaele Caputo Angelo, Tarricone Luigi

“…Soil management is a sustainable agronomic practice to produce grapes, wine, and grape pomace with a low environmental impact in viticulture, affecting soil microbial biodiversity, organic matter, and healthy roots. …”
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Diverse Roles of MAX1 Homologues in Rice by Marek Marzec, Apriadi Situmorang, Philip B. Brewer, Agnieszka Brąszewska

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Application of a Daily Crop Water Stress Index to Deficit Irrigate Malbec Grapevine under Semi-Arid Conditions by Krista C. Shellie, Bradley A. King

“…Precision irrigation of wine grape is hindered by the lack of an automated method for monitoring vine water status. …”
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Winery Wastewater Treatment by Microalgae to Produce Low-Cost Biomass for Energy Production Purposes by Elena Spennati, Alessandro Alberto Casazza, Attilio Converti

“…Winery wastewaters, which are abundantly released from the wine making process, have a large pollution impact related to their high loads of total solids, chemical oxygen demand (COD) and polyphenol concentration. …”
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Genome Sequencing and Comparative Analysis of Saccharomyces cerevisiae Strains of the Peterhof Genetic Collection. by Polina B Drozdova, Oleg V Tarasov, Andrew G Matveenko, Elina A Radchenko, Julia V Sopova, Dmitrii E Polev, Sergey G Inge-Vechtomov, Pavel V Dobrynin

“…The PGC seems to be closer to two bakery strains than to S288C-related laboratory stocks or European wine strains. In genomes of the PGC strains, we found several loci which are absent from the S288C genome; 15V-P4 harbors a rare combination of the gene cluster characteristic for wine strains and the RTM1 cluster. …”
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Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc Flour by Davide Frumento, Ana Paula do Espirito Santo, Attilio Converti, Patrizia Perego, Bahar Aliakbarian, Alessandro Alberto Casazza, Michela Gallo

“…Some by-products of wine industry still contain nutrients and functional compounds that make them potential ingredients to formulate new high value-added food products. …”
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Development of a coherent optical imaging system for clinical dermatology by Nam, Ahhyun

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Sales impact of displaying alcoholic and non-alcoholic beverages in end-of-aisle locations: an observational study. by Nakamura, R, Pechey, R, Suhrcke, M, Jebb, SA, Marteau, T

“…Data on store layout and product-level sales during 2010-11 were obtained for one UK grocery store, comprising detailed information on shelf space, price, price promotion and weekly sales volume in three alcohol categories (beer, wine, spirits) and three non-alcohol categories (carbonated drinks, coffee, tea). …”

Cost-effectiveness of volumetric alcohol taxation in Australia. by Byrnes, J, Cobiac, L, Doran, C, Vos, T, Shakeshaft, A

“…CONCLUSIONS: An equalized volumetric tax that would reduce beer and wine consumption while increasing the consumption of spirits would need to be approached with caution. …”

New insights into old problems by Hood, A, Ramsey, C

“…Cladistics is a technique borrowed from the biological sciences which offers a complimentary way to examine the evolution of ceramic types and forms, in particular the development of beer and wine jars.</p>…”

Evaluation of different genetic procedures for the generation of artificial hybrids in Saccharomyces genus for winemaking. by Pérez-Través, L, Lopes, C, Barrio, E, Querol, A

“…Natural hybrid strains between different Saccharomyces species have been detected in diverse fermented beverages including wine, cider and beer. These hybrids seem to be better adapted to fluctuating situations typically observed in fermentations due to the acquisition of particular physiological properties of both parental strains. …”

Characterization of Kluyveromyces marxianus as a potential feed additive for ruminants by Nooraee, Seyed Eeman, Alimon, Abdul Razak, Ho, Yin Wan, Abdullah, Norhani

“…Conclusion: Yeast isolates from tapai and wine were able to grow in VFA-YEPG medium, and K. marxianus WJ1 improved in vitro DM digestibility of plant substrates. …”
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Moderate alcohol consumption on the risk of stroke in the Million Veteran Program by Rebecca J. Song, Martin G. Larson, Hugo J. Aparicio, J. Michael Gaziano, Peter Wilson, Kelly Cho, Ramachandran S. Vasan, Matthew P. Fox, Luc Djoussé, On Behalf Of the Million Veteran Program

“…Furthermore, it is unclear whether primarily drinking beer, wine, or liquor is associated with a difference in stroke risk. …”
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Change in habitual intakes of flavonoid-rich foods and mortality in US males and females by Nicola P. Bondonno, Yan Lydia Liu, Yan Zheng, Kerry Ivey, Walter C. Willett, Meir J. Stampfer, Eric B. Rimm, Aedín Cassidy

“…Conclusions Encouraging an increased intake of specific flavonoid-rich foods and beverages, namely tea, blueberries, red wine, and peppers, even in middle age, may lower early mortality risk.…”
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Assessing the Benefits of Lifestyle Influences on Cardiovascu-lar Health After Acute Coronary Syndrome by Marius Rus, Claudia Elena Stanis, Paula Marian, Lilliana Oana Pobirci, Loredana Ioana Banszki, Veronica Huplea, Gheorghe Adrian Osiceanu, Bianca-Maria Pop, Gabriela Dogaru, Felicia Liana Andronie-Cioara

“…Results: Our study showed that moderate alcohol consumption, particularly red wine, along with in-creased physical activity levels, were associated with enhancements in exercise tolerance and elevated levels of HDL-cholesterol. …”
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A Survey of Barley PIP Aquaporin Ionic Conductance Reveals Ca²⁺-Sensitive <i>HvPIP2;8</i> Na⁺ and K⁺ Conductance by Sen Thi Huong Tran, Tomoaki Horie, Shahin Imran, Jiaen Qiu, Samantha McGaughey, Caitlin S. Byrt, Stephen D. Tyerman, Maki Katsuhara

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