The effect of non-Saccharomyces and Saccharomyces non-cerevisiae yeasts on ethanol and glycerol levels in wine

Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and wine. The use of these yeasts to reduce alcohol levels in wines has garnered the attention of researchers and winemakers alike. This review critically analyses recent studies concerning the impact of non-Saccharomyces and Saccharomyces non-cerevisiae on two important parameters in wine: ethanol and glycerol. The influence they have in sequential, co-fermentations, and solo fermentations on ethanol and glycerol content is examined. This review highlights the need for further studies concerning inoculum rates, aeration techniques (amount and flow rate), and the length of time before Saccharomyces cerevisiae sequential inoculation occurs. Challenges include the application of such sequential inoculations in commercial wineries during harvest time

Hiperglucemia e ingreso a la unidad de cuidados intensivos en pacientes no diabéticos con COVID-19

Introducción: La enfermedad por COVID-19 causada por SARS-CoV-2 como tal, produjo una de las más grandes amenazas a la salud pública a nivel mundial. Últimos estudios relacionan específicamente la hiperglucemia al ingreso hospitalario con la severidad de la COVID-19, independientemente de un diagnóstico previo de Diabetes Mellitus. Objetivos: Este trabajo tuvo como objetivo principal, analizar si la hiperglucemia al ingreso hospitalario predice la admisión a la Unidad de Cuidados Intensivos (UCI) de pacientes no diabéticos con COVID-19 que ingresaron al Hospital III – EsSalud Chimbote durante el periodo Marzo-Diciembre 2020. Materiales y Métodos: Se llevó a cabo un estudio de tipo observacional, Casos y Controles, con desarrollo de un modelo de predicción multivariante para pronóstico, en el que se empleó el Programa Microsoft Excel 2016 para digitar y tabular la información y el Software Estadístico, el SPSS versión 27. Resultados: Se incluyó 267 pacientes, 77.9% de sexo masculino, edad promedio de 60 años, con antecedentes de Hipertensión Arterial (25.5%), Obesidad (28.1%), Enfermedad Cardiovascular (1.9%), Enfermedad Renal Crónica (1.9%), Enfermedad Pulmonar (4.9%) y Enfermedad Cardiovascular (1.5%). El análisis multivariante determinó que las variables predictoras de Ingreso a UCI según el Modelo Predictivo fueron la Edad del paciente, el valor de glucosa dentro de las primeras 48 horas y la Proteína C Reactiva (PCR) durante la hospitalización (B = -0.034, 0.010 y 0.025, respectivamente). Conclusiones: La Hiperglucemia al ingreso es un predictor de admisión a la UCI en pacientes no diabéticos con COVID-19, así como la Edad y el nivel de PCR durante la hospitalizació

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics

Viticultural Performance of Hybrids and Vitis vinifera Varieties Established in Annapolis Valley (Nova Scotia)

(1) Background: Cold-hardy interspecific hybrid grapes (CIHG) are well adapted to the Annapolis Valley edaphoclimatic conditions. The main characteristics of CIHG are the high bud hardiness tolerance to winter frost, the short growing cycle, and the good tolerance to cryptogamic diseases. Based on local experience, the Vitis vinifera varieties should be grown in the warmest areas of the Annapolis Valley (Nova Scotia, Canada). Despite this, there is little scientific evidence that shows the viticultural behavior of these varieties under the edaphoclimatic conditions of this valley. (2) Methods: Thus, the aim of this research was to evaluate the viticultural behavior of two CIHG (L’Acadie and New York Muscat) and three V. vinifera varieties (Chardonnay, Riesling, and Pinot Noir) growing in the Annapolis Valley over three consecutive seasons. (3) Results: The coldest season (2019) produced a delay in grapevine phenology of at least 18 days for budburst compared to the warm seasons (2017 and 2018). In addition, in the coldest season from budburst to bloom the duration decreased compared to the rest of the seasons. The main phenological stages started earlier in L’Acadie than in the V. vinifera varieties. L’Acadie presented lower N petiole content than the V. vinifera varieties, which conditioned shoot growth in the studied seasons. CIHG presented low B petiole levels and produced musts with low malic acid content, while V. vinifera varieties produced musts with high N content. L’Acadie was the only variety that could bud out, and differentially produced fruit after the spring frost of −2 to −3 °C for 2 h in 2018 in this trial. (4) Conclusions: L’Acadie, and to a lesser extent, Riesling, hold an interesting adaptation to the edaphoclimatic conditions of the Annapolis Valley