Geografische weergave "critical loads" in Europa, CCE technisch rapport nr. 1

This first Technical report of the Coordination Center for Effects (CCE) presents European maps of critical loads of actual acidity, sulphur and nitrogen, and maps displaying European geographical patterns of exceedances of current deposition over critical loads. Methods and assumptions used to produce these CCE maps are summarized in this report but can be found in more detail in the Mapping Manual (UN ECE, 1990a) and its annexes, as well as the Mapping Vademecum (Hettelingh and de Vries), 1991), of which several drafts were produced during the mapping exercise. This report also aims to provide an preliminary evaluation of the CCE maps through (1) comparison with the Stockholm Environment Institute senstitivity map which has been used by the UN ECE Task Force on Integrated Assessment Modeling (TFIAM) to assess abatement strategies, and (2) comparison of braodscale European data to two cases of national data used in the mapping exercise.(DGM/L

Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine

Brettanomyces bruxellensis is a common and significant wine spoilage microorganism. B. bruxellensis strains generally detain the molecular basis to produce compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols that derive from the sequential bioconversion of specific hydroxycinnamic acids such as ferulate and pcoumarate. Although B. bruxellensis can be detected at any stage of the winemaking process, it is typically isolated at the end of the alcoholic fermentation (AF), before the staring of the spontaneous malolactic fermentation (MLF) or during barrel aging. For this reason, the endemic diffusion of B. bruxellensis leads to consistent economic losses in the wine industry. Considering the interest in reducing sulfur dioxide use during winemaking, in recent years, biological alternatives, such as the use of tailored selected yeast and bacterial strains inoculated to promote AF and MLF, are actively sought as biocontrol agents to avoid the BBretta^ character in wines. Here, we review the importance of dedicated characterization and selection of starter cultures for AF andMLF in wine, in order to reduce or prevent both growth of B. bruxellensis and its production of volatile phenols in the matrix