Case report: Autoimmune encephalitis associated with anti-CASPR2 antibody mimicking cerebral infarction by Ziqi Chen, Jing Tang

“…The 48-year-old man reported memory loss, convulsions, and disturbed consciousness one day after drinking wine. The right upper arm showed reduced autonomous movement after painful stimuli, and MRI showed abnormal hyperintensities in the left frontal lobe on T2 and fluid-attenuated inversion recovery sequences, restricted diffusion, and decreased cerebral blood flow, mimicking acute cerebral infarction. …”
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Evaluation of confirmatory data following the Article 12 MRL review for fenbuconazole by European Food Safety Authority (EFSA), Giulia Bellisai, Giovanni Bernasconi, Luis Carrasco Cabrera, Irene Castellan, Monica del Aguila, Lucien Ferreira, German Giner Santonja, Luna Greco, Samira Jarrah, Renata Leuschner, Javier Martinez Perez, Ileana Miron, Stefanie Nave, Ragnor Pedersen, Hermine Reich, Silvia Ruocco, Miguel Santos, Alessia Pia Scarlato, Anne Theobald, Manuela Tiramani, Alessia Verani

“…No data were submitted to address the Article 12 confirmatory data gaps for tree nuts, apricots, plums, table grapes, wine grapes, cranberries, bananas, sweet peppers/bell peppers, cucurbits with edible/inedible peel, peanuts/groundnuts, sunflower seeds and rapeseeds/canola seeds, barley, rye and wheat. …”
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Influence of grapevine age on general physicochemical and phenolic parameters of Rabigato (Vitis vinifera L.) white variety: Results from three vintages by Jordão António M., Lourenço Hugo, Brancaleone Riccardo, Correia Ana C., Fracassetti Daniela, Ricardo-da-Silva Jorge M.

“…The preservation of the old vine heritage, combined with the fact that old vines could present greater resistance to biotic and abiotic factors, has led to an increase in research studies about the contribution of vine age on grape and wine quality. Thus, the main goal of this work was to evaluate the potential influence of grapevine age on several general physicochemical and phenolic parameters during grape maturation of a Rabigato white grape variety. …”
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Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students by Laura María Martínez-Sánchez, Cecilio Parra-Martínez, Tomás Eugenio Martínez-García, Concha Martínez-García

“…Given this, we wonder whether, for example, wine tasting experts are more capable of perceiving their sensory properties than other people, or whether they can distinguish them because they are better able to “describe” them. …”
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Chromosome-level genome assembly of bunching onion illuminates genome evolution and flavor formation in Allium crops by Nanqiao Liao, Zhongyuan Hu, Jinshan Miao, Xiaodi Hu, Xiaolong Lyu, Haitian Fang, Yi-Mei Zhou, Ahmed Mahmoud, Guancong Deng, Yi-Qing Meng, Kejia Zhang, Yu-Yuan Ma, Yuelin Xia, Meng Zhao, Haiyang Yang, Yong Zhao, Ling Kang, Yiming Wang, Jing-Hua Yang, Yan-Hong Zhou, Ming-Fang Zhang, Jing-Quan Yu

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PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM by M. Karputina, D. Khargeliia, I. Melnik

“…The physicochemical parameters of the wort have been determined, and suggested the modes of its fermentation with dry yeast from the manufacturers Biowin (Brewgo-01) and Fermivin (Gervin GV1), related to brewing and wine yeast races, respectively. The influence of these yeasts on the accumulation of fermentation by-products and on the formation of organoleptic characteristics of beverages has been investigated. …”
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Study Regarding the Status of Fungal Grapevine Trunk Diseases in some Romanian Vineyards by Maria Doinița MUNTEAN, Liliana Lucia TOMOIAGĂ, Maria COMȘA, Gabriel TĂBĂRANU, Ionica DINA, Daniela DOBROMOIR, Veronica Sanda CHEDEA

“…Romania is a wine-producing country, with a rich and long tradition in the field of viticulture. …”
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Peer review of the pesticide risk assessment of the active substance folpet by European Food Safety Authority (EFSA), Fernando Álvarez, Maria Arena, Domenica Auteri, Sofia Batista Leite, Marco Binaglia, Anna Federica Castoldi, Arianna Chiusolo, Ana‐Andreea Cioca, Angelo Colagiorgi, Mathilde Colas, Federica Crivellente, Chloe De Lentdecker, Isabella De Magistris, Mark Egsmose, Gabriella Fait, Franco Ferilli, Varvara Gouliarmou, Katrin Halling, Laia Herrero Nogareda, Alessio Ippolito, Frederique Istace, Samira Jarrah, Dimitra Kardassi, Aude Kienzler, Anna Lanzoni, Roberto Lava, Renata Leuschner, Alberto Linguadoca, Jochem Louisse, Christopher Lythgo, Oriol Magrans, Iris Mangas, Ileana Miron, Tunde Molnar, Laura Padovani, Vincenzo Padricello, Martina Panzarea, Juan Manuel Parra Morte, Simone Rizzuto, Anamarija Romac, Agnès Rortais, Rositsa Serafimova, Rachel Sharp, Csaba Szentes, Andrea Terron, Anne Theobald, Manuela Tiramani, Giorgia Vianello, Laura Villamar‐Bouza

“…The conclusions were reached on the basis of the evaluation of the representative uses of folpet as a fungicide on barley, wheat and wine grape (field uses) and tomato (field and greenhouse uses). …”
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Effects of Antioxidants in Fermented Beverages in Tissue Transcriptomics: Effect of Beer Intake on Myocardial Tissue after Oxidative Injury by Alex Gallinat, Gemma Vilahur, Teresa Padro, Lina Badimon

“…Fermented beverages, such as wine and beer, are rich in polyphenols that have been shown to have protective effects against oxidative stress. …”
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Genome-scale metabolic models reveal determinants of phenotypic differences in non-Saccharomyces yeasts by Jakob P. Pettersen, Sandra Castillo, Paula Jouhten, Eivind Almaas

“…Abstract Background Use of alternative non-Saccharomyces yeasts in wine and beer brewing has gained more attention the recent years. …”
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Transcriptomic Analysis of the Effect of the Phosphatidylinositol 3-Kinase/Protein Kinase B Signaling Pathway on Metabolic Homeostasis in Tan Sheep Muscle during Chilled Storage by ZHANG Qian, YANG Bo, LUO Ruiming, HU Xiaolei, BI Yongzhao, CHEN Xueyan, WANG Jinxia, LI Rong, HU Lijun

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The Artistic treatment and the Symbolic meaning of the Owl in the world Ancient Civilizations by Engy Abdelhak, Ghada Amin Ramadan, Mohamed Nabil Moustafa

“…It has been used as a formative element on the walls of caves and after which various images and materials such as stone and clay have been carved, and the most characteristic of ancient Chinese civilization is the appearance of the owl in the wine pots with bronze ore, and the research will show the diversity of the image of the owl in the works of plastic and the knowledge of the symbols and meanings of the owl through these works and how the Chinese people interact with them throughout the ages.…”
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Development of Technological Capabilities through the Internet of Things (IoT): Survey of Opportunities and Barriers for IoT Implementation in Portugal’s Agro-Industry by Pedro D. Gaspar, Carlos M. Fernandez, Vasco N. G. J. Soares, João M. L. P. Caldeira, Hélio Silva

“…To assess and characterize companies, with respect of IoT implementation, a survey was applied in 21 micro, small and medium agro-food companies, belonging to milk, honey, olive oil, jams, fruticulture, bakery and pastry, meat, coffee, and wine sectors, in the central region of Portugal. …”
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CAPS markers in plant biology by Y. N. Shavrukov

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Long-Term Dynamics of Viticultural Landscape in Cyprus—Four Centuries of Expansion, Contraction and Spatial Displacement by Evangelos Papadias, Vassilis Detsis, Antonis Hadjikyriacou, Apostolos G. Papadopoulos, Christoforos Vradis, Christos Chalkias

“…Viticulture has historically been an important part of the social and economic life in the Mediterranean, while wine is reckoned among the oldest documented trades. …”
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Capture of Fermentation Gas from Fermentation of Grape Must by Bozena Prusova, Jakub Humaj, Michaela Kulhankova, Michal Kumsta, Jiri Sochor, Mojmir Baron

“…Aroma losses during fermentation can be significant and may lead to a reduction in wine quality. This study is focused on new fermentation gas capture technology. …”
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Impact of Candida railenensis during fermentation on the aromatic profile of Vidal blanc icewine by Jing Li, Jing Li, Mengnan Hong, Mengnan Hong

“…Mixed culture fermentation with non-Saccharomyces yeasts and Saccharomyces cerevisiae as multi-starters has more advantages than spontaneous fermentation, and wine products with distinctive and pleasant aromas can fulfill the diverse demands of consumers. …”
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Phenotyping for QTL identification: A case study of resistance to Plasmopara viticola and Erysiphe necator in grapevine by Tyrone Possamai, Sabine Wiedemann-Merdinoglu

“…Breeding for resistance to DM and PM in wine grape cultivars by introgressing resistance loci from wild Vitis spp. is a complementary and more sustainable solution to manage these two diseases. …”
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Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications by Rodrigo José Gomes, Maria de Fatima Borges, Morsyleide de Freitas Rosa, Raúl Jorge Hernan Castro-Gómez, Wilma Aparecida Spinosa

“…The ability to oxidise ethanol to acetic acid also allows the unwanted growth of AAB in other fermented beverages, such as wine, cider, beer and functional and soft beverages, causing an undesirable sour taste. …”
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Habitat selection by a predator of rodent pests is resilient to wildfire in a vineyard agroecosystem by Allison E. Huysman, Matthew D. Johnson

“…In Napa Valley, California, abundant rodent pests and an interest in integrated pest management have led wine producers to use nest boxes to attract Barn Owls (Tyto furcata) to winegrape vineyards. …”
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