Optimization of Pulsed Electric Field as Standalone “Green” Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves by Vasileios M. Pappas, Achillia Lakka, Dimitrios Palaiogiannis, Vassilis Athanasiadis, Eleni Bozinou, George Ntourtoglou, Dimitris P. Makris, Vassilis G. Dourtoglou, Stavros I. Lalas

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Fruit Extract, Rich in Polyphenols and Flavonoids, Modifies the Expression of <i>DNMT</i> and <i>HDAC</i> Genes Involved in Epigenetic Processes by Ghodratollah Nowrasteh, Afshin Zand, László Bence Raposa, László Szabó, András Tomesz, Richárd Molnár, István Kiss, Zsuzsa Orsós, Gellért Gerencsér, Zoltán Gyöngyi, Tímea Varjas

“…The concentrations of trans-resveratrol and trans-piceid were determined in the consumed extract by HPLC and were 1.74 mg/L (SD 0.13 mg/L) and 2.37 mg/L (SD 0.32 mg/L), respectively, which corresponds to the consumption of 0.2–1 L of red wine, the main dietary source of resveratrol, in humans daily. …”
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ВПЛИВ ТЕРУАРУ НА СЕНСОРНІ ХАРАКТЕРИСТИКИ ВИНОГРАДУ ТА ВИНА СОРТУ ТЕЛЬТІ-КУРУК by T.A. Manoli, N.V. Kameneva, O.B. Tkachenko, К.Ye. Mitsovda

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Salvianolic acid A alleviates cardiovascular injury in rats with chronic kidney disease by activating the PI3K/Akt/Nrf2/HO-1 and SIRT1/TLR4/NF-κB/P38 signaling pathways by Chengkai Wu, Bosai He, Xiao Wang, Yang Zou, Ruixin Ma, Yanting Gu, Jian Huang, Songping Li, Jinhui Wang, Jiahong Wang

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The Authentication of Gayo Arabica Green Coffee Beans with Different Cherry Processing Methods Using Portable LED-Based Fluorescence Spectroscopy and Chemometrics Analysis by Meinilwita Yulia, Analianasari Analianasari, Slamet Widodo, Kusumiyati Kusumiyati, Hirotaka Naito, Diding Suhandy

“…In this area, several coffee cherry processing methods are well implemented including the honey process (HP), wine process (WP), and natural process (NP). The most significant difference between the three coffee cherry processing methods is the fermentation process: HP is a process of pulped coffee bean fermentation, WP is coffee cherry fermentation, and NP is no fermentation. …”
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<i>Elephantopus scaber</i> L. Polysaccharides Alleviate Heat Stress-Induced Systemic Inflammation in Mice via Modulation of Characteristic Gut Microbiota and Metabolites by Chen Wang, Dongfang Sun, Qi Deng, Lijun Sun, Lianhua Hu, Zhijia Fang, Jian Zhao, Ravi Gooneratne

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Preliminary Report on Intestinal Flora Disorder, Faecal Short-Chain Fatty Acid Level Decline and Intestinal Mucosal Tissue Weakening Caused by Litchi Extract to Induce Systemic Inf... by Dongfang Sun, Chen Wang, Lijun Sun, Lianhua Hu, Zhijia Fang, Qi Deng, Jian Zhao, Ravi Gooneratne

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Integrated Approaches to Reveal Genes Crucial for Tannin Degradation in <i>Aureobasidium melanogenum</i> T9 by Lin-Lin Zhang, Jie Li, Yi-Lin Wang, Song Liu, Zhi-Peng Wang, Xin-Jun Yu

“…In this study, <i>Aureobasidium melanogenum</i> T9 isolated from red wine starter showed the ability for tannins degradation and had its highest biomass when the initial tannic acid concentration was 20 g/L. …”
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Protective Effects of Mannan Oligosaccharides and Partially Hydrolyzed Guar Gum on Chronic Alcoholic Liver Injury in Mice by ZHANG Rongbin, YANG Yi, ZHOU Zhilei, JI Zhongwei, REN Qingxi, ZHOU Jiandi, XU Yuezheng, MAO Jian

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Viewpoint of Chitosan Application in Grapevine for Abiotic Stress/Disease Management towards More Resilient Viticulture Practices by Rupesh Kumar Singh, Eliel Ruiz-May, Vishnu D. Rajput, Tatiana Minkina, Rosa Luz Gómez-Peraza, Krishan K. Verma, Mahipal S. Shekhawat, Catia Pinto, Virgilio Falco, Francisco Roberto Quiroz-Figueroa

“…Grapevine is an important crop and has an enormous impact on the world’s economy due to its derived products, notably the different wine styles. In viticulture, chitosan application made significant developments towards higher contents of beneficial metabolites in grape berries as well as stress and postharvest management during recent decades, although the reports are limited. …”
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The Composite Material of (PEDOT-Polystyrene Sulfonate)/Chitosan-AuNPS-Glutaraldehyde/as the Base to a Sensor with Laccase for the Determination of Polyphenols by Paweł Krzyczmonik, Marta Klisowska, Andrzej Leniart, Katarzyna Ranoszek-Soliwoda, Jakub Surmacki, Karolina Beton-Mysur, Beata Brożek-Płuska

“…Finally, the research conducted in order to determine gallic acid in a natural sample, for which white wine was used, was described.…”
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Anthocyanin Accumulation in Muscadine Berry Skins Is Influenced by the Expression of the MYB Transcription Factors, MybA1, and MYBCS1 by Lillian Oglesby, Anthony Ananga, James Obuya, Joel Ochieng, Ernst Cebert, Violeta Tsolova

“…The skin color of grape berry is very important in the wine industry. The red color results from the synthesis and accumulation of anthocyanins, which is regulated by transcription factors belonging to the MYB family. …”
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Characterizing lysinoalanine crosslinks in food systems: Discovery of a diagnostic ion in model peptides using MALDI mass spectrometry by Hannah McKerchar, Jolon M. Dyer, Juliet A. Gerrard, Evelyne Maes, Stefan Clerens, Renwick C.J. Dobson

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Modulation of the Berry Skin Transcriptome of cv. Tempranillo Induced by Water Stress Levels by Luísa C. Carvalho, Miguel J. N. Ramos, David Faísca-Silva, Pedro Marreiros, João C. Fernandes, Ricardo Egipto, Carlos M. Lopes, Sara Amâncio

“…Grapevine (<i>Vitis vinifera</i> L.) is mostly important for wine production in Mediterranean countries, and the variety Tempranillo is one of the most cultivated in Spain and Portugal. …”
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Towards grapevine root architectural models to adapt viticulture to drought by Lukas Fichtl, Marco Hofmann, Katrin Kahlen, Kai P. Voss-Fels, Clément Saint Cast, Nathalie Ollat, Philippe Vivin, Simone Loose, Mariem Nsibi, Joachim Schmid, Timo Strack, Hans Reiner Schultz, Jason Smith, Matthias Friedel

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Generation of New Genotypic and Phenotypic Features in Artificial and Natural Yeast Hybrids by Walter P. Pfliegler, Lea Atanasova, Edina Karanyicz, Matthias Sipiczki, Ursula Bond, Irina S. Druzhinina, Katja Sterflinger, Ksenija Lopandic

“…A comparison of the genotypic properties of the artificial hybrids with several hybrid isolates from the wine-related environments and wastewater demonstrated a greater genetic variability of the S. cerevisiae × S. kudriavzevii hybrids. …”
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Chimeras in Merlot grapevine revealed by phased assembly by V. Sichel, G. Sarah, N. Girollet, V. Laucou, C. Roux, M. Roques, P. Mournet, L. Le Cunff, P.F. Bert, P. This, T. Lacombe

“…Viticulture has been taking economic advantage out of chimeras when the variant induced an important modification of wine type such as berry skin colour. Crucial agronomic characters may also be impacted by chimeras that aren’t identified yet. …”
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Bioengineering concept of winemaking development to reduce the risks of age-related diseases by Kiselev Vladimir, Kiseleva Tatyana, Miller Yulia, Pomozova Valentina, Petropavlovskaya Alla

“…There is experimental evidence that unfermented grape juice, from which red dry wines are produced, has a lower efficiency of absorption of the biopolyphenolic compound resveratrol in the body of consumers, in contrast to ready-made red dry wines [8]. …”
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Metabolomics of Photosynthetically Active Tissues in White Grapes: Effects of Light Microclimate and Stress Mitigation Strategies by Andreia Garrido, Jasper Engel, Roland Mumm, Artur Conde, Ana Cunha, Ric C. H. De Vos

“…The effects of climate change are becoming a real concern for the viticulture sector, with impacts on both grapevine physiology and the quality of the fresh berries and wine. Short-term mitigation strategies, like foliar kaolin application and smart irrigation regimes, have been implemented to overcome these problems. …”
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Soil contamination by copper: Sources, ecological risks, and mitigation strategies in Brazil by Giovana Poggere, Amanda Gasparin, Julierme Zimmer Barbosa, George Wellington Melo, Rodrigo Studart Corrêa, Antonio Carlos Vargas Motta

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