Characterization and Identification of Yeast Peptides Released during Model Wine Fermentation and Lees Contact.

Aging wine on lees results in the release of different yeast components, including peptides, whose role in wine is unclear. In this study, peptides released in a synthetic must, fermented with an oenological yeast strain, and aged on lees for 180 days were quantified (RP-HPLC) and identified (LC-MS/MS) at different time points. A rapid increase in peptide concentration was observed in the first two months, with over 2600 sequences identified.

The Transcriptional Landscape of Berry Skin in Red and White PIWI ("Pilzwiderstandsfähig") Grapevines Possessing QTLs for Partial Resistance to Downy and Powdery Mildews.

PIWI, from the German word Pilzwiderstandsfähig, meaning "fungus-resistant", refers to grapevine cultivars bred for resistance to fungal pathogens such as (the causal agent of powdery mildew) and (the causal agent of downy mildew), two major diseases in viticulture. These varieties are typically developed through traditional breeding, often crossbreeding European Vitis vinifera with American or Asian species that carry natural disease resistance. This study investigates the transcriptional profiles of exocarp tissues in mature berries from four PIWI grapevine varieties compared to their elite parental counterparts using RNA-seq analysis.

Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection.

Red wine colloids, crucial in determining wine quality and stability, are understudied due to inadequate techniques for studying them effectively in the natural wine environment. Recently, Asymmetrical Flow Field-flow Fractionation (AF4) with online multidetection has emerged as a novel analytical tool for quantifying, fractionating, and characterizing red wine colloids in their native state. This study aimed to characterize the colloidal composition of 24 monovarietal Italian wines produced without filtration, oak contact, fining treatments, malolactic fermentation, macerating enzymes or ageing on yeast lees.

Advancing biomolecular simulation through exascale HPC, AI and quantum computing.

Biomolecular simulation can act as both a digital microscope and a crystal ball; offering the potential for a deeper understanding of experimental observations whilst also presenting a forward-looking avenue for the in silico design and evaluation of hitherto unsynthesized compounds. Indeed, as the intricacy of our scientific inquiries has grown, so too has the computational prowess we seek to deploy in our pursuit of answers. As we enter the Exascale era, this mini-review surveys the computational landscape from both the point of view of the development of new and ever more powerful systems, and the simulations that are run on them.

Better Together: 14-Month-Old Infants Expect Agents to Cooperate.

Humans engage in cooperative activities from early on and the breadth of human cooperation is unparalleled. Human preference for cooperation might reflect cognitive and motivational mechanisms that drive engagement in cooperative activities. Here we investigate early indices of humans' cooperative abilities and test whether 14-month-old infants expect agents to prefer cooperative over individual goal achievement.

Flexible Cultural Learning Through Action Coordination.

The cultural transmission of technical know-how has proven vital to the success of our species. The broad diversity of learning contexts and social configurations, as well as the various kinds of coordinated interactions they involve, speaks to our capacity to flexibly adapt to and succeed in transmitting vital knowledge in various learning contexts. Although often recognized by ethnographers, the flexibility of cultural learning has so far received little attention in terms of cognitive mechanisms.

Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine.

Yeast derivatives are used in winemaking for a variety of purposes, including the protection of wines from oxidation. In this work, by the application of an autoclave extraction method, different fractions were obtained from red wine lees and a lab-grown culture of the same yeast strain. Each extract was characterized for their protein, polysaccharide, glutathione, thiol, and polyphenol contents.

What makes us act together? On the cognitive models supporting humans' decisions for joint action.

We face tasks every day that we can solve alone but decide to solve together with others. When do we choose to act together vs. alone? How long do we persist in working together when doing so is difficult? Do we prefer to act together when times are uncertain? An open question in joint action research is under what conditions humans prefer to act together or alone to achieve a certain goal, and whether their preference is based on a utility calculus that takes into account the costs and benefits associated with individual and joint action alternatives.

The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines.

Thanks to their low odor detection thresholds, free varietal thiols (VTs) play a key role in the primary aroma of wines, to which they confer an intense scent reminiscent of box tree, grapefruit, citrus fruits, passionfruit and cat urine odor. Excluding wines from a few VT-rich grapevine cultivars, VTs appear to be present in most cultivars at trace levels, although a comprehensive dataset is still missing. The low concentration of VTs combined with their high reactivity and matrix complexity make their determination in wines a challenging task.

Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions.

Oil in Water (3:1) emulsions were prepared using potato proteins in the presence or absence of 0.2% k-carrageenan at different pH conditions (3.0, 7.

Human adults prefer to cooperate even when it is costly.

Joint actions are cooperative activities where humans coordinate their actions to achieve individual and shared goals. While the motivation to engage in joint action is clear when a goal cannot be achieved by individuals alone, we asked whether humans are motivated to act together even when acting together is not necessary and implies incurring additional costs compared to individual goal achievement. Using a utility-based empirical approach, we investigated the extent of humans' preference for joint action over individual action, when the instrumental costs of performing joint actions outweigh the benefits.

BSREM for Brain Metastasis Detection with 18F-FDG-PET/CT in Lung Cancer Patients.

The aim of the study was to analyze the use of block sequential regularized expectation maximization (BSREM) with different β-values for the detection of brain metastases in digital fluorine-18 labeled 2-deoxy-2-fluoro-D-glucose (18F-FDG) PET/CT in lung cancer patients. We retrospectively analyzed staging/restaging 18F-FDG PET/CT scans of 40 consecutive lung cancer patients with new brain metastases, confirmed by MRI. PET images were reconstructed using BSREM (β-values of 100, 200, 300, 400, 500, 600, 700) and OSEM.

Evaluating the relative contributions of copying and reconstruction processes in cultural transmission episodes.

The ability to transmit information between individuals through social learning is a foundational component of cultural evolution. However, how this transmission occurs is still debated. On the one hand, the copying account draws parallels with biological mechanisms for genetic inheritance, arguing that learners copy what they observe and novel variations occur through random copying errors.

Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices.

An extensive survey was conducted on 110 Italian monovarietal red wines from a single vintage to determine their standard compositional, color, and phenolic characteristics, analysing more than 35 parameters evaluated through methods commonly used in the wine industry. 'Primitivo' achieved the highest average alcohol strength (15.4% v/v) and dry extract values, while 'Cannonau' showed the lowest total acidity.

Impact of COVID-19 on social media as perceived by the oncology community: results from a survey in collaboration with the European Society for Medical Oncology (ESMO) and the OncoAlert Network.

Background: The COVID-19 pandemic has impacted all aspects of modern-day oncology, including how stakeholders communicate through social media. We surveyed oncology stakeholders in order to assess their attitudes pertaining to social media and how it has been affected during the pandemic.

Materials And Methods: A 40-item survey was distributed to stakeholders from 8 July to 22 July 2020 and was promoted through the European Society for Medical Oncology (ESMO) and the OncoAlert Network.

Understanding joint action: Current theoretical and empirical approaches.

Joint actions are omnipresent, ranging from a handshake between two people to the coordination of groups of people playing in an orchestra. We are highly skilled at coordinating our actions with those of others to reach common goals and rely on this ability throughout our daily lives. What are the social, cognitive and neural processes underlying this ability? How do others around us influence our task representations? How does joint action influence interpersonal interactions? How do language and gesture support joint action? What differentiates joint action from individual action? This article forms an introductory editorial to the field of joint action.

Current and future strategies for wine yeast lees valorization.

Wine lees is a sludge material mainly composed of dead yeast precipitated at the bottom of wine tanks. Along with grape pomace and grape stalks, it is one of the main by-products of the winemaking industry. Given that wine lees are considered a soil pollutant, their disposal represents a cost for wineries.

Infants understand collaboration: Neural evidence for 9-month-olds' attribution of shared goals to coordinated joint actions.

Interpreting others' actions as goal-directed, even when the actions are unfamiliar, is indispensable for social learning, and can be particularly important for infants, whose own action repertoire is limited. Indeed, young infants have been shown to attribute goals to unfamiliar actions as early as 3 months of age, but this ability appears restricted to actions performed by individuals. In contrast, attributing shared goals to actions performed by multiple individuals seems to emerge only in the second year of life.

How does a partner's motor variability affect joint action?

Motor learning studies demonstrate that an individual's natural motor variability predicts the rate at which she learns a motor task. Individuals exhibiting higher variability learn motor tasks faster, presumably because variability fosters exploration of a wider space of motor parameters. However, it is unclear how individuals regulate variability while learning a motor task together with a partner who perturbs their movements.

Exploring Olfactory-Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines.

This work aimed at investigating red wine olfactory-oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment. Total phenols, proanthocyanidins, ethanol, reducing sugars, pH, titratable and volatile acidity were determined.

The engaging nature of interactive gestures.

The social interactions that we experience from early infancy often involve actions that are not strictly instrumental but engage the recipient by eliciting a (complementary) response. Interactive gestures may have privileged access to our perceptual and motor systems either because of their intrinsically engaging nature or as a result of extensive social learning. We compared these two hypotheses in a series of behavioral experiments by presenting individuals with interactive gestures that call for motor responses to complement the interaction ('hand shaking', 'requesting', 'high-five') and with communicative gestures that are equally socially relevant and salient, but do not strictly require a response from the recipient ('Ok', 'Thumbs up', 'Peace').

The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols.

Polyphenols are an important constituent of wines and they are largely studied due to their antioxidant properties and for their effects on wine quality and stability, which is also related to their capacity to bind to proteins. The effects of some selected polyphenols, including procyanidins B1 and B2, tannic acid, quercetin, and rutin, as well as those of a total white wine procyanidin extract on the conformational properties of the major wine protein VVTL1 ( Thaumatin-Like-1) were investigated by Synchrotron Radiation Circular Dichroism (SRCD). Results showed that VVTL1 interacts with polyphenols as demonstrated by the changes in the secondary (far-UV) and tertiary (near-UV) structures, which were differently affected by different polyphenols.

Influence of the reducing environment in the misfolding of wine proteins.

While proteins are present in wine at low concentration, and are largely associated with undesirable haze formation in white wines, certain types or fractions make direct and indirect contributions to sensory quality and physical stability. The proteins found in wine represent a small subclass of the total pool of grape proteins that remain soluble in the non-physiological conditions of the wine matrix which is characterised by the presence of alcohol, high acidity, and relatively high levels of phenolic compounds. Although initially stable in these conditions, during storage of white and rosé wines proteins undergo changes leading to haze formation which is considered one of the most relevant non-microbiological defects, and which makes the wine commercially unacceptable.