Impact of COVID-19 on gestational diabetes pregnancy outcomes in the UK: A multicentre retrospective cohort study

Objective To determine the impact of implementing emergency care pathway(s) for screening, diagnosing and managing women with gestational diabetes (GDM) during COVID-19. Design Retrospective multicentre cohort. Setting Nine National Health Service (NHS) Hospital Trusts/Health boards in England and Scotland. Population 4915 women with GDM pre-pandemic (1 April 2018 to 31 March 2020), and 3467 women with GDM during the pandemic (1 May 2020 to 31 March 2021). Methods We examined clinical outcomes for women with GDM prior to and during the pandemic following changes in screening methods, diagnostic testing, glucose thresholds and introduction of virtual care for monitoring of antenatal glycaemia. Main Outcome Measures Intervention at birth, perinatal mortality, large-for-gestational-age infants and neonatal unit admission. Results The new diagnostic criteria more often identified GDM women who were multiparous, had higher body mass index (BMI) and greater deprivation, and less frequently had previous GDM (all p < 0.05). During COVID, these women had no differences in the key outcome measures. Of the women, 3% were identified with pre-existing diabetes at antenatal booking. Where OGTT continued during COVID, but virtual care was introduced, outcomes were also similar pre- and during the pandemic. Conclusions Using HbA1c and fasting glucose identified a higher risk GDM population during the pandemic but this had minimal impact on pregnancy outcomes. The high prevalence of undiagnosed pre-existing diabetes suggests that women with GDM risk factors should be offered HbA1c screening in early pregnancy

De-Novo Assembly and Analysis of the Heterozygous Triploid Genome of the Wine Spoilage Yeast Dekkera bruxellensis AWRI1499

Despite its industrial importance, the yeast species Dekkera (Brettanomyces) bruxellensis has remained poorly understood at the genetic level. In this study we describe whole genome sequencing and analysis for a prevalent wine spoilage strain, AWRI1499. The 12.7 Mb assembly, consisting of 324 contigs in 99 scaffolds (super-contigs) at 26-fold coverage, exhibits a relatively high density of single nucleotide polymorphisms (SNPs). Haplotype sampling for 1.2% of open reading frames suggested that the D. bruxellensis AWRI1499 genome is comprised of a moderately heterozygous diploid genome, in combination with a divergent haploid genome. Gene content analysis revealed enrichment in membrane proteins, particularly transporters, along with oxidoreductase enzymes. Availability of this assembly and annotation provides a resource for further investigation of genomic organization in this species, and functional characterization of genes that may confer important phenotypic traits

Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines

The aim of this work was to investigate the relationship between sensory analysis and visible and near infrared spectroscopy in two Australian white wine varieties (namely unwooded Chardonnay and Riesling). A total of 120 samples (2 varieties × 3 replicates × 20 commercial labels) were scanned in transmission mode in the visible and near infrared range (400-2500 nm). For the purposes of this study four aroma descriptors generated from a sensory descriptive analysis study: estery, honey, passionfruit, lemon-citrus and two palate properties:overall flavour and sweetness were selected for investigation. Calibration models between sensory properties and spectra were developed using partial least squares regression (PLS1 and PLS2) with cross validation. The correlation coefficients (Rcal) were greater than 0.70 for estery, lemon and honey, and less than 0.50 for passionfruit, overall flavour and sweetness in both calibration and cross validation. Therefore, this work demonstrates that some relationships between sensory data and both visible and near infrared spectra exists to assess sensory properties in the white wine varieties. Further work will be carried out with a larger set of data including additional sensory properties in different white wine varieties in order to validate the method. © 2005 Elsevier B.V. All rights reserved

Combining mass spectrometry based electronic nose, visible-near infrared spectroscopy and chemometrics to assess the sensory properties of Australian Riesling wines

The combination of mass spectrometry (MS) based electronic nose (eNose) with visible (VIS) and near infrared spectroscopy (NIR) was explored as an objective tool to measure sensory attributes in commercial Riesling wines grown in Australia. Calibration models were developed between instrumental data and sensory scores using partial least squares (PLS) regression with full cross validation. Good correlations (r > 0.70, root mean square standard error in cross validation (RMSECV): 0.66) were found for developed and floral; intermediate (0.70 > r > 0.60, RMSECV: 0.84 and 0.63) for tropical and low (r < 0.50, RMSECV: 0.98) for green characters measured by a sensory panel and the combination of both techniques. The results suggested that data from instrumental techniques coupled with chemometrics might be related with sensory scores measured by a trained panel. The study is considered a starting point in order to evaluate useful sources of information generated by different instrumental techniques with the objective to select combination of sensors for specific wine quality attributes. © 2005 Elsevier B.V. All rights reserved

Relationship between wine scores and visible-near-infrared spectra of Australian red wines

Sensory analysis of wine involves the measurement, interpretation and understanding of human responses to the properties perceived by the senses such as sight, smell and taste. The sensory evaluation of wine is often carried out by wine judges, winemakers and technical staff, and allows characterization of the quality of the wine. However, this method is lengthy, expensive, and its results depend on panel training and the specific vocabulary used by the panel. A robust, rapid, unbiased and inexpensive method to assist in quality assessment purposes will therefore be beneficial for the modern wine industry. This study aims to investigate the relationship between sensory analysis, visible (VIS) and near-infrared (NIR) spectroscopy to assess sensory properties of commercial Australian wine varieties. For the purposes of this study 118 red wine samples (Cabernet Sauvignon, Shiraz, Pinot Noir, Tempranillo, Nebbiolo and blends) graded by a panel of experienced tasters and scored according to the Australian wine show system were scanned in transmission in the VIS and NIR range (400-2,500 nm). Partial least squares regression models were developed between the overall score given by the judges and the combined VIS-NIR spectra, using full cross validation (leave-one-out method). The results showed that NIR spectroscopy was able to predict wine quality scores in red wine samples (R = 0.61 and standard error of prediction of 0.81). The practical implication of this study is that instrumental methods such as VIS-NIR spectroscopy can be used to complement sensory analysis and can facilitate the task at early stages of product development, making high-throughput screening of novel products feasible or maintaining the consistency of the product.D. Cozzolino, G. Cowey, K. A. Lattey, P. Godden, W. U. Cynkar, R. G. Dambergs, L. Janik, M. Gishe

The influence of yeast on the aroma of Sauvignon Blanc wine

The main objective of this study was to investigate the effect of different Saccharomyces cerevisiae wine yeast strains on the concentration of aroma-enhancing volatile thiols and fermentation metabolites in Sauvignon Blanc wine. Seven commercial wine yeast strains were selected based on their putative ability to modulate the concentrations of the fruity volatile thiols, 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercapto-hexanol (3MH) and 3-mercapto-hexylacetate (3MHA). Each of these yeasts was used to produce Sauvignon Blanc wines under controlled conditions, in triplicate, in 20-L quantities. The levels of 4MMP, 3MH and 3MHA in these wines were quantified using the p-hydroxymercuribenzoate method. In addition, a total of 24 volatile yeast-derived fermentation aroma compounds were also quantified using headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME–GC–MS). Formal sensory analysis was conducted by 12 trained assessors and, additionally, a panel of 24 experienced wine industry professionals assessed the wines and ranked them in order of preference. The results indicated that the yeast strains varied significantly in terms of their capabilities to (i) produce volatile thiols and fermentation metabolites; and (ii) to modulate the varietal characters of Sauvignon Blanc wine. Yeast strains that produced the highest levels of volatile thiols were responsible for wines with the highest perceived intensity of fruitiness, and these wines were preferred by the tasting panels. While the ‘green’ characters in Sauvignon Blanc wines can be manipulated through vineyard management, the ‘tropical fruity’ characters appear to be largely dependent on the wine yeast strain used during fermentation. Therefore, the choice of yeast strain offers great potential to modulate wine aroma profiles to definable styles and predetermined consumer market specifications.Jan H. Swiegers, Robyn L. Kievit, Tracey Siebert, Kate A. Lattey, Belinda R. Bramley, I. Leigh Francis, Ellena S. King and Isak S. Pretoriu