An A4 flavor model for quarks and leptons in warped geometry

We propose a spontaneous A4 flavor symmetry breaking scheme implemented in a warped extra dimensional setup to explain the observed pattern of quark and lepton masses and mixings. The main advantages of this choice are the explanation of fermion mass hierarchies by wave function overlaps, the emergence of tribimaximal neutrino mixing and zero quark mixing at the leading order and the absence of tree-level gauge mediated flavor violations. Quark mixing is induced by the presence of bulk flavons, which allow for cross-brane interactions and a cross-talk between the quark and neutrino sectors, realizing the spontaneous symmetry breaking pattern A4 --> nothing first proposed in [X.G.\,He, Y.Y.\,Keum, R.R.\,Volkas, JHEP{0604}, 039 (2006)]. We show that the observed quark mixing pattern can be explained in a rather economical way, including the CP violating phase, with leading order cross-interactions, while the observed difference between the smallest CKM entries V_{ub} and V_{td} must arise from higher order corrections. We briefly discuss bounds on the Kaluza-Klein scale implied by flavor changing neutral current processes in our model and show that the residual little CP problem is milder than in flavor anarchic models.Comment: 34 pages, 2 figures; version published in JHE

Complexity and dynamics of the winemaking bacterial communities in berries, musts, and wines from apulian grape cultivars through time and space

Currently, there is very little information available regarding the microbiome associated with the wine production chain. Here, we used an amplicon sequencing approach based on high-throughput sequencing (HTS) to obtain a comprehensive assessment of the bacterial community associated with the production of three Apulian red wines, from grape to final product. The relationships among grape variety, the microbial community, and fermentation was investigated. Moreover, the winery microbiota was evaluated compared to the autochthonous species in vineyards that persist until the end of the winemaking process. The analysis highlighted the remarkable dynamics within the microbial communities during fermentation. A common microbial core shared among the examined wine varieties was observed, and the unique taxonomic signature of each wine appellation was revealed. New species belonging to the genus Halomonas were also reported. This study demonstrates the potential of this metagenomic approach, supported by optimized protocols, for identifying the biodiversity of the wine supply chain. The developed experimental pipeline offers new prospects for other research fields in which a comprehensive view of microbial community complexity and dynamics is desirable.Peer Reviewe