Analysis of Genetic Diversity and Resistance to Foliar Pathogens Based on Genotyping-by-Sequencing of a Para Rubber Diversity Panel and Progeny of an Interspecific Cross by C. Bindu Roy, Shashi N. Goonetilleke, Limiya Joseph, Anu Krishnan, Thakurdas Saha, Andrzej Kilian, Diane E. Mather

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New Insights into the Genome Organization of Yeast Killer Viruses Based on “Atypical” Killer Strains Characterized by High-Throughput Sequencing by Manuel Ramírez, Rocío Velázquez, Antonio López-Piñeiro, Belén Naranjo, Francisco Roig, Carlos Llorens

“…M1 virus was found for the first time in wine yeasts, coexisting with Mbarr-1 virus in T. delbrueckii. …”
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Evaluation of Recombinant Kpkt Cytotoxicity on HaCaT Cells: Further Steps towards the Biotechnological Exploitation Yeast Killer Toxins by Gavino Carboni, Ivana Marova, Giacomo Zara, Severino Zara, Marilena Budroni, Ilaria Mannazzu

“…The soil yeast <i>Tetrapisispora phaffii</i> secretes a killer toxin, named Kpkt, that shows β-glucanase activity and is lethal to wine spoilage yeasts belonging to <i>Kloeckera/Hanseniaspora</i>, <i>Saccharomycodes</i> and <i>Zygosaccharomyces</i>. …”
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Safety evaluation of the food enzyme endo‐polygalacturonase from the genetically modified Trichoderma reesei strain RF6197 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, Boet Glandorf, Magdalena Andryszkiewicz, Ana Gomes, Natalia Kovalkovicova, Yi Liu, Giulio diPiazza, Andrew Chesson

“…It is intended to be used in five food manufacturing processes: fruit and vegetable processing for juice production, fruit and vegetable processing for products other than juices, production of wine and wine vinegar, coffee demucilation and production of plant extracts as flavouring preparations. …”
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Correlation Analysis between Physicochemical Characteristics and Bacterial Taxa of Fen-flavor Daqu in Changzhi Area by Shuchang LONG, Dongying GE, Wenchao CAI, Zhongjun LIU, Ziyun SONG, Qianzhang GUO, Zhuang GUO

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A Dataset to Evaluate IEEE 802.15.4g SUN for Dependable Low-Power Wireless Communications in Industrial Scenarios by Pere Tuset-Peiró, Ruan D. Gomes, Pascal Thubert, Eva Cuerva, Eduard Egusquiza, Xavier Vilajosana

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Optimized Ultrasound-Assisted Extraction of <i>Psidium laruotteanum</i> Roots: A Concentrated Source of Piceid from the Brazilian Savanna by Leandro Kenji Takao, Widiastuti Setyaningsih, Sonia C. J. Gualtieri, Ana Ruíz-Rodríguez, Rosa M. Varela, Miguel Palma

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Synthesis of light-inducible and light-independent anthocyanins regulated by specific genes in grape ‘Marselan’ (V. vinifera L.) by Zong-Huan Ma, Wen-Fang Li, Juan Mao, Wei Li, Cun-Wu Zuo, Xin Zhao, Mohammed Mujitaba Dawuda, Xing-Yun Shi, Bai-Hong Chen

“…Anthocyanin is an important parameter for evaluating the quality of wine grapes. However, the effects of different light intensities on anthocyanin synthesis in grape berry skin and its regulation mechanisms are still unclear. …”
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Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork by Dong Han, Chun-Hui Zhang, Marie-Laure Fauconnier

“…The study aimed to investigate the influence of seasoning formulations (SP₁: water; SP₂: water and salt; SP₃: water, salt and spices; SP₄: water, salt, spices and soy sauce; SP₅: water, salt, spices, soy sauce, sugar; SP₆: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. …”
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Reviving grain quality in wheat through non‐destructive phenotyping techniques like hyperspectral imaging by Luqman B. Safdar, Kateryna Dugina, Ali Saeidan, Guilherme V. Yoshicawa, Nicola Caporaso, Brighton Gapare, M. Jawad Umer, Rahul A. Bhosale, Iain R. Searle, M. John Foulkes, Scott A. Boden, Ian D. Fisk

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Anodic Oxidation of Industrial Winery Wastewater Using Different Anodes by Yeney Lauzurique, Lidia Carolina Espinoza, César Huiliñir, Verónica García, Ricardo Salazar

“…Winery wastewater represents the largest waste stream in the wine industry. This deals with the mineralization of the organic matter present in winery wastewater using anodic oxidation and two types of anodes—namely, a boron-doped diamond electrode (BDD) and two mixed metal oxides (MMO), one with the nominal composition Ti/Ru_0.3Ti_0.7O₂ and the other with Ti/Ir_0.45Ta_0.55O₂. …”
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Characterization of Indigenous Non-Saccharomyces Yeast Strains with Potential Use in Winemaking by David Castrillo, Pilar Blanco

“…T. delbrueckii and L. thermotolerans increased the total acidity of wines. The latter and Metschnikowia spp. strains produced lactic acid, which decreased the wine pH in the case of L. thermotolerans. …”
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Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria by Disney Ribeiro Dias, Monique Suela Silva, Angélica Cristina de Souza, Karina Teixeira Magalhães-Guedes, Fernanda Severo de Rezende Ribeiro, Rosane Freitas Schwan

“…The ethanol content of the produced jabuticaba wine was approx. 74.8 g/L (9.5 % by volume) after 168 h of fermentation. …”
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Grapevine Badnavirus 1: Detection, Genetic Diversity, and Distribution in Croatia by Martin Jagunić, Alfredo Diaz-Lara, Maher Al Rwahnih, Darko Preiner, Kristian Stevens, Goran Zdunić, Minsook Hwang, Darko Vončina

“…GBV-1 real-time PCR analysis of 4302 grapevine samples from the Croatian continental and coastal wine-growing regions revealed 576 (~13.4%) positive vines. …”
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Advancing understanding of oat phenology for crop adaptation by Ben Trevaskis, Felicity A. J. Harris, Felicity A. J. Harris, William D. Bovill, Allan R. Rattey, Kelvin H. P. Khoo, Scott A. Boden, Jessica Hyles

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Effect of immersion and thermocycling in different beverages on the surface roughness of single- and multi-shade resin composites by Aiah A. El-Rashidy, Omar Shaalan, Rasha M. Abdelraouf, Nour A. Habib

“…The second, third, and fourth subgroups were immersed in saliva, tea, and red wine, respectively, for 12 days at 37 °C. The fifth and sixth subgroups were thermocycled for 10,000 cycles, in tea (the fifth between 37 and 57 °C) and in red wine (the sixth between 37 °C and12°C). …”
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Simple Flow-Based System with an In-Line Membrane Gas–Liquid Separation Unit and a Contactless Conductivity Detector for the Direct Determination of Sulfite in Clear and Turbid Foo... by Aulia Ayuning Tyas, Thitaporn Sonsa-ard, Kanchana Uraisin, Duangjai Nacapricha, Phoonthawee Saetear

“…Quantitative results of sulfite were statistically comparable to those obtained from iodimetric titration for the wine samples.…”
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Improved genomic prediction using machine learning with Variational Bayesian sparsity by Qingsen Yan, Mario Fruzangohar, Julian Taylor, Dong Gong, James Walter, Adam Norman, Javen Qinfeng Shi, Tristan Coram

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Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process by S. N. Turovskaya, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, A. E. Ryabova

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Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars by Qing Liu, Guo-Yi Tang, Cai-Ning Zhao, Ren-You Gan, Hua-Bin Li

“…Among the 23 fruit vinegars, the highest antioxidant activities were found in balsamic vinegar from Modena (Galletti), Aceto Balsamico di Modena (Monari Federzoni), red wine vinegar (K&#252;hne), and red wine vinegar (Galletti). …”
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