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Most commercially available red wines undergo alcoholic fermentation by Saccharomyces yeasts, followed by a second fermentation with the lactic acid bacteria Oenococcus oeni once the initial process is complete. However, this traditional approach can encounter complications in specific scenarios. These situations pose risks such as stalled alcoholic fermentation or the growth of undesirable bacteria while the process remains incomplete, leaving residual sugars in the wine. To address these challenges and the issue of low acidity prevalent in warmer viticultural regions, several novel alternatives are available. The alternatives involve the combined use of Lachancea thermotolerans to increase the acidity of the musts, lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) to ensure malic acid stability during early alcoholic fermentation stages, and Saccharomyces cerevisiae to properly complete alcoholic fermentation. The study showed variations in the final chemical parameters of wines based on the microorganisms used.

The study explores diverse strains of Lachancea thermotolerans in single-inoculum wine fermentation conditions using synthetic grape must. It aims to analyze the role of the species without external influences like other microorganisms or natural grape must variability. Commercial strains and selected vineyard isolates, untested together previously, are assessed. The research evaluates volatile and non-volatile chemical compounds in final wine, revealing significant strain-based variations. L. thermotolerans notably produces lactic acid and consumes malic acid, exhibiting moderate ethanol levels. The volatile profile displays strain-specific impacts, affecting higher alcohol and ester concentrations compared to S. cerevisiae. These effects vary based on the specific compounds. Using a uniform synthetic must enables direct strain comparisons, eliminating grape-related, environmental, or timing variables in the experiment, facilitating clearer insights into the behavior of L. thermotolerans in wine fermentation. The study compares for the first time all available commercial strains of L. thermotolerans.

Gaining insight into the many agents that determine the underlying material microstructure is essential to engineer new and efficient solutions. Tool steels resistant to abrasive wear are particularly interesting because it is possible to tailor their macroscopic properties by adjusting some of the primary carbide phase features: micromechanical properties, volume fraction, size, and shape. For many popular ledeburitic cold-work and high-speed tool steel alloys, there is a generally good understanding of the effects of the HIP temperature, pressure, and holding time on these traits. Nevertheless, there is still no thorough investigation on the influence of powder size distribution on the primary carbide phase. To that end, we employ in this work novel microstructural characterization methods that shed light on the nature and extent of its influence. We show that powder size has an enduring effect on primary carbide geometric features associated with the solidification process during powder atomization. This work contributes significant process-structure links, which uncover new opportunities for microstructural design.

The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus Saccharomyces (S.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: S. cerevisiae × S. paradoxus (SC × SP), S. cerevisiae × S. kudriavzevii (SC × SK) and S. cerevisiae var. cerevisiae × S. cerevisiae var. bayanus (SC × SB) were investigated. The species S. cerevisiae var. bayanus (SB) was chosen as control variant. It has been demonstrated that the hybrid yeasts have the ability to preserve positive properties while, suppressing undesired properties from the parental yeast species. The hybrid SC × SK showed an increase of desired acetate esters and monoterpenes. The concentrations of higher alcohols were higher in wines fermented by SC × SP, compared to the other variants. SC × SP fermentations resulted in decreased concentrations of l-malate and sulphites. Keywords: Wine flavour, Aroma, Riesling, Hybrid yeasts, Saccharomyces cerevisiae var. bayanus, Saccharomyces kudriavzevii, Saccharomyces paradoxus, Monoterpenes

In this work, we developed the first intelligent automatic grammatical tagger for a Spanish–Mixtec parallel corpus in Mexico. The proposed tagger consists of multiple phases. We started by collecting a Spanish–Mixtec parallel corpus of 12,300 sentences. Then, we tokenized the corpus at the word level, removing empty lines, duplicate sentences, and empty terms from the texts, followed by identifying word units, such as multiword and compound words, and defined word classes, specifying mandatory, recommended, and optional characteristics according to the EAGLES group. We established a standard for annotating words based on EAGLES, considering three elements: attribute, value, and code. Finally, we proposed a synthetic Mixtec tag using GPT-4, GPT-4o, and a manual tag using alignment, conditional random fields (CRF) and BERT models. We manually annotated 600 sentences for a total of 2800 words and semi-automatically annotated 3000 more sentences using GPT-4o with few-shot prompting. We trained multiple models for automatic grammatical tagging, achieving a precision of 0.74 and a recall of 0.80.