Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva

Grape pomace is the solid residue left after juice extraction from grapes, and represents in Mediterra nean countries the most important by-product of the winemaking industry. Steam distillation of fer mented grape pomace will eventually produce a spirit, designated as bagaceira in Portugal, orujo in Spain and grappa in Italy. This paper comprehensively reviews fundamental and applied aspects of the manufacture of these spirits, encompassing their composition as well as metabolic reactions and microbial ecology that determine such composition during fermentation. These spirits adhere to maxi mum levels of methanol (potential toxic compound) and 2-butanol (potential flavor defect) fixed by EC regulations. Available studies pertaining to bagaceira, orujo and grappa have indicated that the final quality of these spirits depends strongly on the quality of the fresh grapes, the storage condi tions, and the distillation equipment and procedure employed

Guidelines for the use of flow cytometry and cell sorting in immunological studies (second edition)

These guidelines are a consensus work of a considerable number of members of the immunology and flow cytometry community. They provide the theory and key practical aspects of flow cytometry enabling immunologists to avoid the common errors that often undermine immunological data. Notably, there are comprehensive sections of all major immune cell types with helpful Tables detailing phenotypes in murine and human cells. The latest flow cytometry techniques and applications are also described, featuring examples of the data that can be generated and, importantly, how the data can be analysed. Furthermore, there are sections detailing tips, tricks and pitfalls to avoid, all written and peer-reviewed by leading experts in the field, making this an essential research companion