Differentiation of Geographic Origin of South African Wines from Austrian Wines by IRMS and SNIF-NMR.

Geographic origin and terroir are very important parameters for wine and significantly impact price. Incorrect declarations are known to occur intentionally to increase profit, thus, measures for control are required. Accompanying paperwork has been shown to be unreliable, thus, control of the product itself is required.

Evidence, Challenges, and Knowledge Gaps Regarding Latent Tuberculosis in Animals.

and other complex (MTBC) pathogens that cause domestic animal and wildlife tuberculosis have received considerably less attention than , the primary cause of human tuberculosis (TB). Human TB studies have shown that different stages of infection can exist, driven by host-pathogen interactions. This results in the emergence of heterogeneous subpopulations of mycobacteria in different phenotypic states, which range from actively replicating (AR) cells to viable but slowly or non-replicating (VBNR), viable but non-culturable (VBNC), and dormant mycobacteria.

Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines.

Anecdotal evidence suggests that spontaneous alcoholic fermentation of grape juice is becoming a more popular option in global wine production. Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chemical and sensorial profiles. Inoculation has been associated with more similar end-products, a loss of typicity, and lower aroma complexity, and it has been suggested that this may be linked to suppression of the local or regional wine microbial ecosystems responsible for spontaneous fermentations.

Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation.

Spontaneous wine fermentation is characterized by yeast population evolution, modulated by complex physical and metabolic interactions amongst various species. The contribution of any given species to the final wine character and aroma will depend on its numerical persistence during the fermentation process. Studies have primarily evaluated the effect of physical and chemical factors such as osmotic pressure, pH, temperature and nutrient availability on mono- or mixed-cultures comprising 2-3 species, but information about how interspecies ecological interactions in the wine fermentation ecosystem contribute to population dynamics remains scant.

Investigating the Effect of Selected Non- Species on Wine Ecosystem Function and Major Volatiles.

Natural alcoholic fermentation is initiated by a diverse population of several non- yeast species. However, most of the species progressively die off, leaving only a few strongly fermentative species, mainly . The relative performance of each yeast species is dependent on its fermentation capacity, initial cell density, ecological interactions as well as tolerance to environmental factors.

The Impact of on a Wine Yeast Consortium in Natural and Inoculated Fermentations.

Natural, also referred to as spontaneous wine fermentations, are carried out by the native microbiota of the grape juice, without inoculation of selected, industrially produced yeast or bacterial strains. Such fermentations are commonly initiated by non- yeast species that numerically dominate the must. Community composition and numerical dominance of species vary significantly between individual musts, but will in most cases dominate the late stages of the fermentation and complete the process.

Co-Flocculation of Yeast Species, a New Mechanism to Govern Population Dynamics in Microbial Ecosystems.

Flocculation has primarily been studied as an important technological property of Saccharomyces cerevisiae yeast strains in fermentation processes such as brewing and winemaking. These studies have led to the identification of a group of closely related genes, referred to as the FLO gene family, which controls the flocculation phenotype. All naturally occurring S.