5 research outputs found
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