Ochratoxin A Defective <i>Aspergillus carbonarius</i> Mutants as Potential Biocontrol Agents by Belén Llobregat, Luis González-Candelas, Ana-Rosa Ballester

“…<i>Aspergillus carbonarius</i> is one of the main species responsible for wine, coffee and cocoa toxin contamination. The main mycotoxin produced by this fungus, ochratoxin A (OTA), is a secondary metabolite categorized as a possible carcinogen because of its significant nephrotoxicity and immunosuppressive effects. …”
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In Vitro Chemopreventive Properties of Green Tea, Rooibos and Honeybush Extracts in Skin Cells by Tandeka U. Magcwebeba, Pieter Swart, Sonja Swanevelder, Elizabeth Joubert, Wentzel C. A. Gelderblom

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Investigation of probiotic properties of Lactobacillus helveticus 2/20 isolated from rose blossom of Rosa damascena Mill. by Denkova-Kostova Rositsa, Goranov Bogdan, Tomova Teodora, Yanakieva Velichka, Blazheva Denica, Denkova Zapryana, Kostov Georgi

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L'armement charbonnier Marcesche (1898-1939) by Pascal Boisson

“…From Anjou, he is fatherless and comes from a wine-growers family and is a pure product of the non-religious school of which he manages to be a brilliant superior primary school teacher in Angers. …”
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Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products by Ana Ferreira da Vinha, Carla Sousa e Silva, Gonçalo de Magalhães e Sousa, Carla Guimarães Moutinho, João Brenha, Ricardo Sampaio

“…Abstract Portuguese wine industry by-products are often undervalued but constitute a potential source of bioactive phenolic compounds that can be applied as a natural additive in several industries. …”
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Review of the History of Distilled Liquor and Its Impact on the Kumasi People of Ghana by Samuel ADU-GYAMFI, Wilhemina Joselyn DONKOH, Dinah Ntim Akosua GYAMFUAH

“…On the other hand, the emergence of akpeteshie promoted social disorder and the decline in palm wine.…”
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Isolation, identification and characterization of yeasts from fermented goat milk of the Yaghnob Valley in Tajikistan by Linnea Annie Qvirist, Carlotta De Filippo, Francesco Strati, Irene Stefanini, Maddalena Sordo, Thomas Andlid, Giovanna E. Felis, Paola Mattarelli, Duccio Cavalieri

“…Microsatellite analysis of the S. cerevisiae strains from this study, compared to 350 previously described strains, attributed the Yaghnobi S. cerevisiae to two different ancestry origins, both distinct from the wine and beer strains, and similar to strains isolated from human and insects faeces, suggesting a peculiar origin of these strains, and the existence of a gut reservoir for S. cerevisiae.Our work constitutes a foundation for strain selection for future applications as starter cultures in food fermentations. …”
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Impact of heat stress, water stress, and their combined effects on the metabolism and transcriptome of grape berries by Seanna Hewitt, Esther Hernández-Montes, Amit Dhingra, Markus Keller

“…We investigated the impacts of heat and drought stress on transcriptomic and metabolic responses of berries from two wine grape varieties. Cabernet Sauvignon and Riesling grapevines were subjected to one of four treatments during early fruit ripening: (1) drought stress only, (2) heat stress only, (3) simultaneous drought and heat stress, (4) no drought or heat stress (control). …”
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Idaho ‘Cabernet Sauvignon’ grape composition altered by grapevine leafroll-associated virus 3 by Jungmin Lee, Christopher D. Rennaker, Brandon D. Thompson, Jennifer Dahan, Alexander V. Karasev

“…Based on these findings, some quality elements of Idaho ‘Cabernet Sauvignon’ grapes important in wine production were negatively impacted by GLRaV-3 infection.…”
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Nutritional Status of Three Tribal Populations of Jharkhand State in Relation to Environmental Conditions by B. N. Pandey, P.K. L. Das, A. K. Ijha, A. K. Jhas

“…No  doubt,  industrialization  provides    better opportunities to earn money but its major portion is wasted  on the elevation  of so called standard of living and the Theka  (Wine shop)  besides,  immigration  among  tribal  also  resulted   in  changed  nutritional  as  well  as calorific intake.  …”
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Dr. Carlos Manuel Miyares Cao, an example of an outstanding doctor by Ernesto Miyares Díaz

“…Wearing the symbolic red wine shirt, gray pants and black beret, he paraded on November 27, 1959 from the university to the Punta esplanade to pay tribute to the 8 medical students. …”
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Development of symbiotic starters of lactic acid bacteria, propionic acid bacteria and yeast for sourdough for bread and bakery products and their probation in industrial condition... by Prasev Ivan, Denkova-Kostova Rositsa, Goranov Bogdan, Denkova Zapryana, Gaytanska Yordanka, Koleva Anna, Kostov Georgi

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Polyploidization and genomic selection integration for grapevine breeding: a perspective by Rohit Bharati, Madhab Kumar Sen, Lucie Severová, Roman Svoboda, Eloy Fernández-Cusimamani

“…Grapevines are economically important woody perennial crops widely cultivated for their fruits that are used for making wine, grape juice, raisins, and table grapes. However, grapevine production is constantly facing challenges due to climate change and the prevalence of pests and diseases, causing yield reduction, lower fruit quality, and financial losses. …”
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Growth kinetics of probiotic lactobacilli strains cultivated in a laboratory bioreactor with stirring by Goranov Bogdan, Denkova-Kostova Rositsa, Denkova Zapryana, Kostov Georgi

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The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix by Eleonora Urbinati, Mattia Di Nunzio, Gianfranco Picone, Elena Chiarello, Alessandra Bordoni, Francesco Capozzi

“…The balsamic vinegar of Modena (BVM), a food specialty under the European Protected Geographical Indication system, is made from grape must blended with wine vinegar exclusively in the Italian province of Modena or Reggio Emilia. …”
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Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. I. root growth and physiological activity by JJ Hunter, CG Volschenk

“…Vine spacing impacted physiological parameters and revealed a complex interplay between root distribution, vine structure expansion, canopy microclimate, water relations, photosynthetic output, berry temperature, carbon distribution, and day/night recovery that would affect grape composition and wine quality. Optimum vine spacing appeared to be 1.8 m, both closer and wider spacing leading to limitations in physiological activity. …”
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Combination of four bacterial strains isolated from Yamahai‐shubo in traditional Japanese sake brewing by Hisashi Fujiwara, Kunihiko Watanabe, Yoshinori Wakai

“…Abstract This study investigated the interactions of four bacteria strains isolated from Yamahai‐shubo, the source of yeast used to produce a Japanese traditional rice wine, Yamahai‐shikomi sake. The bacterial strains were nitrate‐reducing Pseudomonas sp. 61‐02, Leuconostoc mesenteroides LM‐1, Lactiplantibacillus plantarum LP‐2, and Latilactobacillus sakei LS‐4. …”
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Availability and consumption of different alcoholic beverages and use of drinking contexts among adolescents in three Mexican cities by Mallie J. Paschall, Christopher L. Ringwalt, Joel W. Grube, Ted Miller, Kenneth R. Warren, Virginia Gidi, Deborah A. Fisher, Allison Goldberg

“…Objectives: This descriptive study examined alcohol consumption, perceived availability, and purchase of different types of alcoholic beverages (i.e., beer, wine, tequila, other spirits, pre-mixed cocktails, alcohol energy drinks, homemade alcohol), and drinking contexts. …”
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Comparative study of three cultivars of jaboticaba berry: nutrient, antioxidant and volatile compounds by Shaosi Xu, Yingying Pang, Xiaoming Cai, Qinchang Chen, Gang Jin, Miao Zhang, Luqiang Huang

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Effects of shading nets as a form of adaptation to climate change on grapes production: a review by Luca Pallotti, Oriana Silvestroni, Edoardo Dottori, Tania Lattanzi, Vania Lanari

“…Higher temperature and atmospheric CO2 concentration determine an acceleration of the ripening process, which can be detrimental to wine quality. Hence, adaptation and mitigation strategies are necessary to reduce heat and water stress and improve the qualitative production levels. …”
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