Search Results (206)

Kombucha is traditionally produced by fermenting Camellia sinensis tea and sugar in a consortium of microorganisms called SCOBY (Symbiotic Culture Of Bacteria and Yeasts). Short- and medium-chain fatty acids and other organic acids in K are mainly produced by acetic acid bacteria, which contribute to the typical K taste. Coffee is one of the most widely consumed beverages in the world and one of the most traded commodities globally. Harvesting during coffee production generates tons of byproducts generally considered of low value, including cascara (CC), composed of dried pulp and skin, and leaves (CL). To date, few studies have investigated the production of short- and medium-chain fatty acids and monosaccharide’s profile during traditional kombucha fermentation, and their composition in kombuchas prepared from substrates other than C. sinensis is even scarcer. This study followed the changes in sugars and the production of short- and medium-chain fatty acids during K fermentation of black tea (BT), CC, and CL and associated their concentrations with physicochemical parameters (total soluble solids (TSS), pH, and titratable acidity (TA)) and the perceived acidity of the beverages evaluated by a trained panel and untrained consumers. BT K, a SCOBY, and 10% sucrose were added to infusions of arabica CC, CL, or BT. The mixture was fermented for 0, 3, 6, and 9 days. Organic acids were analyzed by GC-MS; sucrose and monosaccharides were analyzed by HPLC-RID. The Rate All That Apply (RATA) test was used for sensory analysis. Results were treated by ANOVA–Fisher and Pearson correlation tests with significance at p < 0.05. Glucose, fructose, arabinose, xylose, cellobiose and glycerol were identified in the infusions. On average, sucrose concentration decreased by 28% up to day 9, considering all K samples, accompanied by TSS decrease. Eight organic acids were semi-quantified, with acetic being the major acid in all beverages (8.4 to 1971 mg L⁻¹) and isovaleric being the lead minor acid (0.7 to 17.7 mg L⁻¹). Additional acids identified were: butanoic, 2-methylpropanoic, pentanoic, 3-methylpentanoic, hexanoic, and octanoic acids. TA values and sourness perceived by consumer assessors increased generally, even though in CC Ks, the acid concentration decreased by day 9. TA, sourness, and sparkling and fizzy mouthfeel correlated positively in all Ks. In general, although the total acid concentration was mainly higher on days 3 or 6, CO₂ formation, among other organic acids, probably increased TA and sourness on day 9. Although it is generally accepted that pH and organic acid concentrations are directly associated with sour taste, it is not possible to accurately predict and modify sour taste intensity in kombucha based only on these parameters, given that other factors, such as the production of CO_2, the existence of buffer systems, and the presence of sugars and other soluble solids, will probably affect the perceived acidity and sourness. Full article

Today, billions of bottles are aging in the cellars of traditional-method sparkling wine regions prior to their release on the market. Given the fundamental role of carbon dioxide (CO₂) in both the production and sensory perception of sparkling wines, it is essential to understand and control all stages that influence its pressure and concentration in the bottle throughout the winemaking process. This study addressed the central question of how long traditional-method sparkling wine bottles can age in cellars while maintaining sufficient CO₂ pressure. By considering their capacity to retain the minimum CO₂ pressure of 3.5 bar at 20 °C, as required by European regulations, a predictive formula for the shelf life of older vintages was proposed and discussed, integrating the multiple relevant parameters that govern CO₂ retention. Moreover, based on previously published datasets, a comparison was carried out between CO₂ losses measured for a range of modern crown caps and those observed in collections of older champagne vintages sealed with cork-lined crown caps. The results clearly show that modern crown caps preserve dissolved CO₂ far more effectively in traditional-method sparkling wines than the cork-lined closures commonly used during the last century, leading to substantially longer predicted shelf lives. Full article

This essay examines the visual culture of what might be termed “the ecology of silver” between 1492 and 1710 in relation to colonialism on both sides of the Atlantic, with particular attention to both its shiny allure and the blind spots that that shininess produces. It focuses on three inter-related areas: depictions of Potosí, the great silver mountain in viceregal Peru; silver’s shine in European elite material culture; and the deployment of silver in celebrating the Spanish monarchy in viceregal Sicily, part of its empire within Europe. Current scholarship on early modern silver bifurcates between historical, political, and anthropological studies of silver’s extraction in the Americas and colonialism on one hand and a celebratory art historical scholarship focused on high-end European silver goods on the other. Scholars have energetically examined its extraction, the global trade in bullion, the rise of capitalism that it fed, and the wars that it fomented and paid for, but they stop short of inquiring into the ends to which silver was deployed within Europe and Asia beyond the naming of the principal ports. Meanwhile, studies of silver in Europe are overwhelmingly tightly drawn and connoisseurial, often with no reference to where the silver came from, let alone the circumstances of its extraction, transport, or even its effects. This split is due partly to a prevalent notion that silver’s value is inherent, objective, and caused by “rarity”; and it is partly due to art history’s unswerving identification with the rich and powerful. Such approaches overlook silver’s remarkable material and alchemical qualities and ignore its capacity to turn grubby profit into charismatic sparkle, which simultaneously drove the ecological and environmental damage and exonerated its profiteers. Early modern silver linked environmental destruction, colonialism, genocide, and coloniality to high culture, making it a particularly relevant topic for art historical analysis in this context. But more than that silver entwined them in complex, convulsive, and transformative ways, turning imperialism, violence and exploitation into beauty, shimmer and cultural sophistication. Hence, this essay insists on the centrality of imperial issues in the Old World as in the New, underscoring colonial dynamics within metropolitan culture while critically examining the work of seduction of art. The paradoxical quality of shine is the lens through which is seen the relation between violent coloniality and the allure and ecology of early modern silver. Full article

This review examined the technological evolution and raw material diversification in non-grape fruit sparkling wines to address climate-induced challenges in the traditional wine industry. A total of 16 peer-reviewed articles published between 2015 and 2025 were selected through a comprehensive literature search based on predefined inclusion and exclusion criteria. The results indicated that apple-based cider research remained dominant, accounting for approximately 62.5% of the selected studies; however, a significant trend toward diversification utilizing regional specialty fruits, such as persimmon, guava, and melon-derived by-products, was observed. Technologically, the industry was observed to shift from basic feasibility assessments to “precision enology.” The application of non-conventional yeasts (e.g., Torulaspora delbrueckii) and native microbiomes substantially enhanced aromatic complexity and terroir expression. Furthermore, metabolomic and chemometric analyses demonstrated that fermentation methods (Traditional vs. Charmat) substantially modulated flavor profiles, particularly ester formation. These findings suggest that non-grape substrates provide a sustainable pathway for high-value sparkling wine production and show potential to emerge as an independent industrial category driven by advanced fermentation strategies. Full article

This systematic review examines the application of life cycle assessment (LCA) to evaluate the environmental performance of sparkling wine production across its value chain. Following PRISMA 2020 guidelines, a structured search in Scopus and Web of Science identified 17 relevant studies published between 2015 and 2025. The results show that environmental hotspots are consistently associated with viticultural inputs (fertilizers, pesticides, and fuel use), energy consumption in winery operations, packaging—particularly glass bottle production—and distribution. Carbon footprint values typically range from 0.9 to 1.9 kg CO₂eq per bottle, with packaging accounting for up to 55–60% of total impact. Methodologically, most studies adopt an attributional LCA approach, apply partial system boundaries, and focus primarily on climate change, limiting comparability and completeness. Conversely, sparkling wine-specific stages, such as secondary fermentation and aging, remain underrepresented. Overall, the findings reveal substantial methodological heterogeneity across studies, particularly in functional units, system boundaries, and impact assessment methods. However, processes specific to sparkling wine production remain underrepresented, limiting the accuracy of environmental characterization for these systems. This review highlights the need for harmonized cradle-to-grave LCA frameworks, bottle-based functional units, and broader impact categories to improve the robustness and comparability of LCA applications in sparkling wine production. Full article

Despite being a biodiversity hotspot, the Republic of Seychelles faces a critical challenge with an estimated 90% of its food imported. This dependency exposes the country to global supply disruptions and climate-related risks, while pressure on protected ecosystems continues to rise. In response, the Erasmus+ Capacity Building Higher Education GreenTraINT project (Green Training INTernational Program for agriculture, livestock farming, and conservation), co-funded by the European Union (2024–2026), aims to strengthen local expertise in sustainable agriculture, livestock farming, and biodiversity conservation. Through a transnational partnership involving European and Seychellois universities and institutions, GreenTraINT is co-designing innovative higher education modules tailored to the island’s priorities in agriculture, livestock, and biodiversity conservation. This paper focuses on a detailed needs analysis conducted in early 2025 across a diverse group of 84 stakeholders, including students, educators, NGOs, and professionals. The findings reveal a strong demand for applied training in sustainable food systems and biodiversity conservation, blended teaching methods, and programs that bridge theory with hands-on skills. Inspired by other Erasmus+ projects such as NETCHEM and SPARKLE, GreenTraINT adopts a multi-stakeholder, needs-driven approach that aligns international academic expertise with local development goals. As a key milestone, a Summer School in 2026 will pilot the newly developed modules. In the long term, GreenTraINT seeks to leave a lasting legacy by integrating its curriculum into national education pathways, thereby contributing to food security and environmental resilience. With less than four years remaining to achieve the 2030 Agenda targets, the project positions higher education reform as a strategic accelerator for SDG implementation in small island developing states (SIDS). By linking curriculum innovation to measurable sustainability priorities, GreenTraINT helps narrow the SDG implementation gap in vulnerable island contexts. The project offers a model for international collaboration in higher education for sustainability in SIDS. Full article

Toxic aluminum (Al) and iron (Fe) alter the hormonal balance of plants, leading to metabolic disorders and growth inhibition. Plants adapt to abiotic stress by optimizing phytohormone biosynthesis. However, the impact of toxic Al and Fe on plant hormonal status is poorly understood. Pea cultivar Sparkle and its mutant E107 (brz), accumulating Al and Fe due to disfunction of metal transporter gene OPT3, were cultivated in hydroponics supplemented or not with 80 µM of AlCl₃ or 300 µM of FeCl₃. Root and shoot biomass of E107 decreased due to Al or Fe treatments approximately by 30%, whereas growth of Sparkle was not affected. The Al and Fe content in the roots and shoots of the metal-treated mutant was circa twice that of Sparkle. Treatment with Al and Fe reduced the content of nutrients (Ca, K, Mg, S) in roots and/or shoots in both genotypes. Compared with Sparkle, untreated E107 possessed lower IAA and higher ethylene and tZR contents in roots but lower GA3, DHZ and tZ content in shoots. Mutant E107 had: lower GA3 and ethylene but higher DHZ, tZ and tZR contents in Al-treated roots; higher ABA, SA, IAA, GA3, DHZ, and tZ contents in Al-treated shoots; lower ABA and SA but higher JA, GA3, DHZ and ethylene contents in Fe-treated roots; higher ABA, SA, IAA, GA3, DHZ, and tZ contents in Al-treated shoots; higher ABA, JA, and GA3 but lower ethylene and tZR contents in Fe-treated shoots. Metal toxicity mainly reduced the content of phytohormones in roots and increased it in shoots. Hormonal disturbances were more significant in E107 than in Sparkle, and the effect of Al was stronger than Fe. Thus, toxic Al and Fe lead to complex, metal- and organ-specific changes in the hormonal status of E107. Hormonal changes might be associated with both defense reactions and the toxic effects of metals on plants. Full article

Indoor climbing gyms are high-occupancy settings, yet integrated indoor air quality (IAQ) studies that analyze objective exposure and occupant perception remain scarce. The novelty consists of combining user perception with multi-zone, high-resolution IAQ measurements. We investigated a climbing gym in Romania to (i) quantify particulate matter (PM₁, PM_2.5, PM₁₀) and carbon dioxide (CO₂), (ii) compare natural and mechanical ventilation under real operating conditions with per capita normalization, (iii) relate exposure to occupancy and user perception, and (iv) coupling continuous optical monitoring with 24 h gravimetric and morphological/chemical analyses (scanning electron microscopy, confocal microscopy, X-ray fluorescence, and inductively coupled plasma mass spectrometry). The gravimetric 24 h reference measurements (EN 12341:2014) showed that daily means for PM_2.5 and PM₁₀ were 1.9–2.0× and 2.3–2.8× higher than the WHO guideline values, which confirms persistent daily particulate loads. Mechanical ventilation reduced coarse PM and CO₂, but absolute PM remained elevated and fine fractions persisted. CO₂ revealed a near-uniform vertical mixing, confirming dilution but indicating that CO₂ is not a surrogate for particulate exposure. Survey responses from occupants revealed a gap between perception and reality: most of the users rated IAQ as good despite high PM. This study is among the few integrations of perception of IAQ for climbing gyms and the first comprehensive assessment in Romania, providing evidence-based recommendations on ventilation and filtration upgrades, chalk use management, and dust-reservoir control, thus creating sparkling interest for IAQ researchers, building services engineers, sports facilities operators, and policymakers. Full article

In the context of strategies for the promotion of a sustainable wine industry, the utilization of production regulations under the European Geographical Indications system is seldom contemplated. Furthermore, when such texts are considered, the focus is typically on rules for viticulture or winemaking, rather than on articles governing the boundaries of a PDO or PGI. The present study examines the manner in which regulatory innovation, when viewed from a strictly geographical perspective, can promote the sustainable growth of the sparkling wine districts of Franciacorta and Oltrepò Pavese, which are located in the Italian Lombardy region. Through a comparative analysis of Franciacorta and Oltrepò Pavese, we explore how regulatory frameworks, land-use constraints, and production capacities interact to shape environmental, social, and economic sustainability. Franciacorta’s premium positioning and global reputation are constrained by its limited geographic area, making expansion environmentally and socially challenging. In contrast, Oltrepò Pavese has substantial production potential, particularly for Pinot Noir-based classic-method sparkling wines but suffers from a fragmented identity and weak market recognition. Benchmarking the Prosecco PDO evolution, we propose a sustainability-oriented growth model integrating multiple territories under harmonized rules, termed “Grande Franciacorta”. This framework would enable controlled growth, reduce land pressure in high-density areas, enhance regional competitiveness, and support long-term ecological stewardship. This study outlines managerial implications for producers, emphasizing multi-tier product architectures, dynamic capabilities, and coordinated governance mechanisms. Policy recommendations highlight the need for regulatory frameworks that embed sustainability criteria, optimize land use, and consolidate regional reputation to ensure the long-term viability of high-quality sparkling wine production. Full article

Background: Wild-type transthyretin amyloidosis (ATTRwt) diagnosis remains challenging. Echocardiographic “red flags” play a significant role in raising diagnostic suspicion. Methods: Retrospective study including 33 patients diagnosed with ATTRwt. All patients underwent comprehensive echocardiographic evaluation focusing on the red flags for ATTRwt. Left ventricular hypertrophy (LVH) was defined as interventricular septal wall thickness (IVST) ≥ 12 mm and/or LV mass indexed for body surface area (LVMI) ≥ 115 g/m² in men and ≥ 95 g/m² in women. Results: Relative wall thickness > 0.42 and early diastolic myocardial velocity < 7 cm/s were detected in 100% of patients. Severe diastolic dysfunction (grade ≥ 3) (72.7%), apical sparing (36.4%), granular sparkling pattern (30.3%), and pericardial effusion (39.4%) were also observed. Females were younger than males (median age 68 vs. 74.5 years), and IVST ≥ 12 mm was lower in females than in males (64.4% vs. 100%, respectively, p < 0.05). The combined criterion of IVST ≥ 12 mm in men and LVMI ≥ 95 g/m² in women was encountered in 100% of the global cohort. Conclusions: IVST is a good predictor of LVH in males but shows limited sensitivity for ATTRwt in females; a gender-differenced approach (IVST for men and LVMI for women) might better stratify for ATTRwt suspicion. Full article

The increasing global demand for sparkling wines has encouraged the exploration of alternative grape varieties and emerging production regions. This study evaluated the potential of three indigenous Romanian grape varieties (Fetească regală, Tămâioasă românească, and Fetească albă) for sparkling wine production using the méthode champenoise, with grapes sourced from the ullu Mare region. The wines were characterized at two aging intervals (9 and 36 months on lees), with analyses performed on both disgorged and undisgorged samples to assess changes in physicochemical parameters, color attributes, volatile composition, and sensory properties. All varieties exhibited relatively high acidity (6.12–6.53 g/L), particularly Fetească regală (6.37–6.53 g/L), supporting their suitability for sparkling wine production. Extended lees aging enhanced the development of complex tertiary and quaternary aromas while preserving intrinsic floral and fruity attributes. Volatile analysis revealed aging-related increases in higher alcohols and medium-chain fatty acids, with 1-pentanol reaching 106.8 mg L⁻¹ and octanoic acid increasing from approximately 4.2 to 7.9 mg L⁻¹ after 36 months. Principal component analysis explained over 70% of the total variance, discriminating wines according to grape variety and maturation time. This study aimed to provide a detailed characterization of these sparkling wines, integrating physicochemical, chromatic, volatile, and sensorial analyses to evaluate their quality and enological potential. Full article

Grape polysaccharide extracts derived from winemaking by-products have been shown to affect key wine characteristics. This study aimed to investigate the application of different grape-derived, polysaccharide-rich extracts and commercial yeast products in white sparkling wines, since no other studies have been found. The impacts of these products on the volatile, phenolic and polysaccharide compositions, as well as on the foam properties and sensory characteristics, were evaluated. After 15 months of aging, the products used did not influence the color and phenolic composition of the sparkling wines. However, they had a positive effect on the volatile compounds, with treated wines showing a general increase compared with the control, mainly in ethyl esters and alcohol acetates, compounds associated with fruity and floral notes. The treated wines showed clear sensory differences compared with the control, including aromatic complexity, which may reflect better preservation of certain aromatic compounds over time. In addition, improvements in wine taste were observed, likely due to a reduction in perceived acidity and bitterness. These results demonstrate the potential of grape-derived polysaccharide extracts to preserve volatile compounds in sparkling wines and to enhance their aromatic complexity and mouthfeel, thus improving overall sensory quality. Full article

This study investigated the impact of two yeast strains (SP665 and CGC62) and glucanase enzyme treatments (A-D) on the secondary fermentation kinetics and aroma profile of sparkling Prosecco wines. The strains exhibited markedly different fermentation behaviors: SP665 induced rapid refermentation, reaching 8.5 bar in 46 days, while CGC62 showed a slower fermentation rate, reaching 6.5 bar in 64 days. Despite these kinetic differences, basic enological parameters after refermentation and following three months of lees aging were similar for both strains. A total of 66 volatile compounds across various chemical families were identified and quantified. Principal component analysis (PCA) revealed that aging time (T1 vs. T2) was the main driver of variability (50.74% of total variance), with SP665 and CGC62 wines showing distinct profiles. At T1, SP665 wines had higher levels of acetate esters and norisoprenoids, while CGC62 wines were richer in volatile sulfur compounds (VSCs) and monoterpenoids. At T2, SP665 wines showed increased levels of carbon disulfide, higher alcohols, and ethyl butanoate, whereas CGC62 wines retained higher concentrations of varietal compounds and certain esters. The effect of glucanase enzymes varied depending on yeast strain and aging stage. Enzyme treatments, especially C (β-glucanase) and D, influenced the concentration of several aroma compounds, particularly in CGC62 wines, enhancing varietal aromas and esters. However, the impact on SP665 wines was more limited and emerged primarily after aging. Although differences in aroma composition were statistically significant, most changes were below olfactory perception thresholds. Overall, glucanase enzymes and yeast selection influenced aroma development, though their effects may have limited sensory relevance. Full article

The presented article is focused on the study of amino acid metabolism and the related production of fusel alcohols and their esters in the secondary fermentation of sparkling wines. The production of fusel alcohols and their esters as a by-product of the metabolism of individual amino acids during secondary fermentation and the influence of secondary fermentation with the use of individual amino acids as the only source of nitrogen was analyzed. Ten different amino acids were used. We used a control variant with the addition of ammonium hydrogen phosphate as an inorganic source of nitrogen and a control variant with an organic source of nitrogen in the form of an inactivated yeast, Saccharomyces cerevisiae, which contained all 20 amino acids in their natural ratio. The higher alcohols investigated were isoamyl alcohol, isobutanol, 2-phenylethanol, 1-propanol, 1-hexanol, and 1-butanol. The following esters of the higher alcohols were subsequently used: isoamyl acetate, hexyl acetate, phenethyl acetate, and isobutyl acetate. The individual fusel alcohols and esters were analyzed using GC-MS gas chromatography. The results pointed to different amino acid metabolisms in relation to the amount and production of fusel alcohols within the secondary fermentation and thus the sensory profile of sparkling wine. Full article

The scope of this work is the study of the evolution of Brettanomyces bruxellensis, the main wine spoilage yeast, during bottle fermentation of sparkling wines. Lambrusco (Emilia, Italy) was considered as a model wine, for its high concentration of precursors for B. bruxellensis activity, especially cinnamic acids. Five Lambrusco base wines furnished by a cooperative winery were inoculated with a 3-log concentration of B. bruxellensis and then underwent secondary fermentation in the bottle. Two strategies of contrast to B. bruxellensis, already successfully applied in red winemaking, were tested here for the first time in bottle fermentation: chitosan and a yeast proposed as a biocontrol agent. Bottle fermentation was monitored from a chemical and microbiological perspective. The resulting sparkling wines were analyzed by GC and HPLC–MS/MS to verify the presence of the key molecules indicating B. bruxellensis activity—biogenic amines, volatile phenols, and pyridines. Sensory analysis was also performed to establish the effects of the treatments on the overall wine profile. The results demonstrate that B. bruxellensis is capable of growing up to 5-log units, causing severe alterations of the wines, both from a chemical and sensorial point of view. The addition of chitosan at the beginning of bottle fermentation effectively mitigated the effects of B. bruxellensis, resulting in the wines being similar to the uncontaminated control. The effectiveness of the biocontrol agent under these conditions was lower and requires further investigation. Full article