Protective Effects of Melatonin on <i>Saccharomyces cerevisiae</i> under Ethanol Stress by Mercè Sunyer-Figueres, Albert Mas, Gemma Beltran, María-Jesús Torija

“…For that purpose, the effect of ethanol concentrations (6 to 12%) on a wine strain and a lab strain of <i>S. cerevisiae</i> was evaluated, monitoring the viability, growth capacity, mortality, and several indicators of oxidative stress over time, such as reactive oxygen species (ROS) accumulation, lipid peroxidation, and the activity of catalase and superoxide dismutase enzymes. …”
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Enzymatic Characteristics of Laccase from Lactobacillus plantarum and Its Effect on Degradation of Biogenic Amines by CAO Yuying, WANG Shuang, LIU Yining, GAO Manman, DU Liping, MA Lijuan, ZHANG Huiling, TIAN Xiaoju, YANG Weiming

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An Index for User-Friendly Proximal Detection of Water Requirements to Optimized Irrigation Management in Vineyards by Ana Fernandes de Oliveira, Massimiliano Giuseppe Mameli, Mauro Lo Cascio, Costantino Sirca, Daniela Satta

“…We propose an index for proximal detection of water requirements to optimize the use of water resources in arid and semi-arid wine growing regions. To test the accuracy and representativeness of the proposed irrigation need index (I_IN), plant water status and physiological performances were monitored during seasons 2019 and 2020 in two grapevine varieties with different anisohydric degree (Vermentino and Cannonau) grown in 3 sites in Sardinia (Italy). …”
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5-Keto-D-Fructose, a Natural Diketone and Potential Sugar Substitute, Significantly Reduces the Viability of Prokaryotic and Eukaryotic Cells by Marcel Hövels, Nicole Gallala, Samara Lisa Keriakes, Anna Paulina König, Jacqueline Schiessl, Tobias Laporte, Konrad Kosciow, Uwe Deppenmeier

“…5-Keto-D-fructose (5-KF) is a natural diketone occurring in micromolar concentrations in honey, white wine, and vinegar. The oxidation of D-fructose to 5-KF is catalyzed by the membrane-bound fructose dehydrogenase complex found in several acetic acid bacteria. …”
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Youth and unemployment: An insight into the entrepreneur sculpture practices of the Nsukka Art School by Chikelue Chris Akabuike

“…Methodology: After a critical and qualitative analysis of data gathered from field situations, participant observation, structured interviews, and published literary materials on the subject matter; the researcher focus on the utilitarian sculptures of the Nsukka Art School, formally trained wood sculptors from the University of Nigeria, Nsukka, Southeast Nigeria.To describe the history, materials, and styles associated with their studio production of household furniture which includes, side stools, mirror stands, reclining chairs, wine bars, dining table/chairs, coffee tables, and television stands using processed and unprocessed timber. …”
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Formulation Study on Edible Film from Waste Grape and Red Cabbage by Olga Mileti, Noemi Baldino, Francesco Filice, Francesca R. Lupi, Maria Stefania Sinicropi, Domenico Gabriele

“…Grape residue is a waste product used in the grape wine industry that is rich in anthocyanins, as well as leaves and waste parts from red cabbage processing. …”
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Recip Optimization and Quality Analysis of Lentinus edodes Chutney by Qinglin GUAN, Xiaoli ZHOU, Zhicheng QIN, Yanli WANG, Yumeng QIN, Dingjiang ZHONG

“…The results showed that 53% L.edodes, 15.1% pickling pepper, 0.7% salt and 0.7% white sugar under the basic formula (15.1% Ciba chili, 7.5% tomato paste, 3.8% broad bean paste, 0.7% monosodium glutamate, 1.4% sesame, 1.4% cooking wine and 90 g edible oil), the sensory score of the product was 86.7±2.36. …”
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Functional Annotation, Genome Organization and Phylogeny of the Grapevine (<it>Vitis vinifera</it>) Terpene Synthase Gene Family Based on Genome Assembly, FLcDNA Cloning, and Enzym... by Toub Omid, Schalk Michel, Daviet Laurent, Schouwey Marina B, Aubourg Sébastien, Martin Diane M, Lund Steven T, Bohlmann Jörg

“…<p>Abstract</p> <p>Background</p> <p>Terpenoids are among the most important constituents of grape flavour and wine bouquet, and serve as useful metabolite markers in viticulture and enology. …”
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Dietary Pattern and Its Correlates among Lithuanian Young Adults: Mediterranean Diet Approach by Brigita Mieziene, Arunas Emeljanovas, Natalja Fatkulina, Rimantas Stukas

“…Non-compliance is mostly related to the underconsumption of olive oil, nuts, fish, seafood, legumes and wine, as well as the overconsumption of red meat. …”
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The Late Copper Age building BII-21B at Tell Yunatsite, south central Bulgaria by Kamen Boyadzhiev, Yavor Boyadzhiev, Victoria Haleva, Tzvetana Popova, Juan José García-Granero, Monika Jovanović, Nadezhda Karastoyanova, Victoria Russeva, Orlene McIlfatrick, Beatrijs de Groot, Nikolay Sirakov, Ekaterina Mitrinova, Petko Panchov, Valeri Petrov

“…Of particular interest is the evidence on purposeful gathering of grapes for producing a drink, perhaps wine. The investigation of the ceramic assemblage shows that it belongs to a developed – but not final – stage of the Late Copper Age in Upper Thrace. …”
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Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without <i>Ribes nigrum</i> by Giulia Chitarrini, Luca Debiasi, Mary Stuffer, Eva Ueberegger, Egon Zehetner, Henry Jaeger, Peter Robatscher, Lorenza Conterno

“…In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. …”
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The Naming of Food and Drink in the Ladder of John Climacus by Tatiana G. Popova

“…Specific drinks are called ὕδωρ ‘water’, οἶνος ‘wine’ and γάλα ‘milk’. In the lexical-semantic groups “Food” and “Drink” hyperonyms clearly prevail over hyponyms. …”
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State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life by Sara Nardella, Amalia Conte, Matteo Alessandro Del Nobile

“…Several scientific findings demonstrate that by-products, and in particular their extracts, are effectively capable of prolonging the shelf life of dairy food, fresh-cut produce, meat and fish-based products, oil, wine, paste and bakery products. All of the studies provide clear advances in terms of food sustainability, highlight the potential of by-products as a source of bioactive compounds, and promote a culture in which foods are intended to receive a second useful life. …”
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Effect of infrared drying on chemical and microbial properties of Cold‐Hardy grape pomace (Edelweiss and Marquette) by Zeinab Mohammadi Shad, Chandrasekar Venkitasamy, Emily Kuelbs, Lucas Buren, Aude A. Watrelot

“…Abstract This study aims to add value to a common wine industry waste by preserving bioactive compounds in cold‐hardy grape pomace (GP) and preventing any microbial growth under the proper drying conditions. …”
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Metabolomics Reveals the Response Mechanisms of Potato Tubers to Light Exposure and Wounding during Storage and Cooking Processes by Xin Wang, Shuiyan Yang, Jinghan Sun, Guoyan Chen, Yunman Wen, Jin Yang, Xuheng Nie, Chao Liu

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Sodium Alginate/Chitosan-Coated Liposomes for Oral Delivery of Hydroxy-α-Sanshool: In Vitro and In Vivo Evaluation by Fengming Tan, Huan Li, Kai Zhang, Lulu Xu, Dahan Zhang, Yang Han, Jing Han

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A Systematic Review of Vitamin D during Pregnancy and Postnatally and Symptoms of Depression in the Antenatal and Postpartum Period from Randomized Controlled Trials and Observatio... by Jacqueline F. Gould, Robert A. Gibson, Tim J. Green, Maria Makrides

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A REFLECTION OF COVID-19 PANDEMIC ON THE TOURISM SECTOR IN BANGLADESH: FINANCIAL AND ECONOMIC ASPECTS by Sunjida Khan, Shanjida Chowdhury, Yuliia Stavska, Natalia Dobrіanska, Yuliia Mazur, Svitlana Shekera

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Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (<i>Mangifera indica</i> L.) Produced by Different Methods of Maceration by Emanuela Monteiro Coelho, Marcelo Eduardo Alves Olinda de Souza, Luiz Claudio Corrêa, Arão Cardoso Viana, Luciana Cavalcanti de Azevêdo, Marcos dos Santos Lima

“…Alcoholic maceration in wine ethanol (65% <i>v</i>/<i>v</i>) produced liqueurs with higher phytochemical and AOX content. …”
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Validation of Rapid Enzymatic Quantification of Acetic Acid in Vinegar on Automated Spectrophotometric System by Irene Dini, Ritamaria Di Lorenzo, Antonello Senatore, Daniele Coppola, Sonia Laneri

“…In this work, a highly specific automated enzymatic method was validated, for the first time, to quantify the acetic acid in the wine vinegar, in terms of linearity, precision, repeatability, and uncertainty measurement. …”
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