Transcriptome analysis reveals activation of detoxification and defense mechanisms in smoke-exposed Merlot grape (Vitis vinifera) berries.

A significant consequence of climate change is the rising incidence of wildfires. When wildfires occur close to wine grape (Vitis vinifera) production areas, smoke-derived volatile phenolic compounds can be taken up by the grape berries, negatively affecting the flavor and aroma profile of the resulting wine and compromising the production value of entire vineyards. Evidence for the permeation of smoke-associated compounds into grape berries has been provided through metabolomics; however, the basis for grapevines' response to smoke at the gene expression level has not been investigated in detail.

An overview of COVID-19 global epidemiology and discussion of potential drivers of variable global pandemic impacts.

With a WHO-estimated excess mortality burden of 14.9 million over the course of 2020 and 2021, the COVID-19 pandemic has had a major human impact so far. It has also affected a range of disciplines, systems and practices from mathematical modelling to behavioural sciences, pharmaceutical development to health system management.

Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis.

An "omics"-style approach was used to evaluate the complex relationship between whisky aroma and dilution with water, typically suggested as a way to better appreciate whisky. A set of 25 samples, including Bourbons, ryes, single-malt and blended Scotches, and Irish whiskies were chemically profiled at six dilution levels (100, 90, 80, 70, 60, and 50% whisky/water), while a subset of six whiskies (three Bourbons, three Scotches) at four dilution levels (100, 80, 60, and 40% whisky/water) were chemically profiled and subjected to sensory analysis by a trained panel ( = 20). Untargeted volatile analysis was performed using headspace solid-phase microextraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) and sensory analysis was performed using descriptive analysis (DA).

Rapid determination of free sulfur dioxide in wine and cider by capillary electrophoresis.

A novel method for the determination of "true" free sulfur dioxide (SO) in wine and cider was developed using capillary electrophoresis with direct ultraviolet-visible spectrophotometric detection (CE-UV/vis). Free SO was measured in model solutions with different SO-binding agents present (α-ketoglutarate, pyruvate, acetaldehyde, glucose, fructose, and malvidin-3-glucoside) as well as a variety of white and red wines and ciders. The CE method was compared to three conventional methods for measuring free SO, the Ripper method, Aeration-Oxidation (AO), and pararosaniline by discrete analyzer (DA).