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Traditional styles of beer that undergo spontaneous fermentation and/or maturation in oak barrels are becoming increasingly popular amongst craft beer consumers. These products are costly to produc...

This study investigated the effect of select non-Saccharomyces yeast strains on Hanseniaspora uvarum growth and acetic acid and ethyl acetate production during prefermentation cold soak. We tested commercially available non-Saccharomyces yeasts for their ability to reduce H. uvarum growth and acetic acid production during a simulated cold soak in a grape juice-based medium. All tested non-Saccharomyces yeast reduced H. uvarum growth and acetic acid production, with some yeast having a greater impact than others. Following the screening of non-Saccharomyces yeast, we tested 14 different H. uvarum isolates against a selected non-Saccharomyces yeast, Metschnikowia fructicola, and found that all H. uvarum isolates had reduced growth and acetic acid production when grown in co-culture with M. fructicola, with variation between isolates noted. Finally, we evaluated the effect of M. fructicola on H. uvarum during prefermentation cold soak of Pinot noir grapes. Pinot noir grapes were inoculated with a combination of H. uvarum and M. fructicola and cold soaked for six days at 8°C. At the end of cold soaking, treatments inoculated with M. fructicola contained lower populations of H. uvarum and significantly lower acetic acid and ethyl acetate concentrations compared with treatments not inoculated with M. fructicola. After the completion of alcoholic fermentation, wines where M. fructicola was added contained significantly lower ethyl acetate but no differences in acetic acid concentration. These results suggest that adding select non-Saccharomyces yeast may be another method to reduce the risk of spoilage by H. uvarum during prefermentation cold soaking.

The aim of this study was to investigate the temporal stability of microbial contamination during Cheddar cheese production by examining patterns of non-starter bacteria in 60-day aged Cheddar collected from the start and end of 30 consecutive production days. Further, we explored the source of these temporal microbial variations by comparing microbial communities in the aged cheese to those on food contact surfaces from a piece of cheesemaking equipment previously identified as a major source of non-starter bacteria in the same processing environment. 16S rRNA metabarcoding and culture-based sequencing methods identified two Streptococcus sequence variants significantly associated with the end of the production day in both the aged cheese and the cheese processing environment. Closer inspection of these sequence variants in the aged cheese over the 40-day sampling period revealed sinusoidal-like fluctuations in their relative ratios, which appeared to coincide with the Lactococcus starter rotation schedule. These results demonstrate that the microbial composition of finished cheese can vary according to the timing of processing within a production day. Further, our results demonstrate that time-of-day microbial differences in cheese can result from bacterial growth on food contact surfaces and that the composition of these microbial differences is subject to change day-to-day and may be linked to routine changes in the Lactococcus starter culture. Importance. Long production schedules used in modern cheese manufacturing can create circumstances which support the growth of microorganisms in the cheese processing environment. This work demonstrates that this growth can lead to significant changes in the microbial quality of aged cheese produced later in the production day. Further, we demonstrate that the dominant bacteria associated with these microbial changes throughout production are subject to change between days and might be influenced by specific cheese manufacturing practices. These findings improve understanding of microbial contamination patterns in modern food manufacturing facilities, therefore improving our ability to develop strategies to minimize quality losses due to microbial spoilage.

Aromatic amino acid metabolism in yeast is an important source of secondary compounds that influence the aroma and flavour of alcoholic beverages and foods. Examples are the higher alcohol 2-phenylethanol, and its acetate ester, 2-phenylethyl acetate, which impart desirable floral aromas in wine, beer and baker's products. Beyond this well-known influence on the organoleptic properties of alcoholic beverages and foods, there is a growing interest in understanding and modulating yeast aromatic amino acid metabolism. The tryptophan derivatives melatonin and serotonin have bioactive properties and exert positive effects on human health, and aromatic amino acids are also the precursors of products of industrial interest, such as nutraceuticals, fragrances, and opium-derived drugs. This mini-review presents current knowledge on the formation of compounds from aromatic amino acids by Saccharomyces cerevisiae, from genetic and environmental influences on their flavour impacts in alcoholic beverages to their potential as bioactive compounds, and the use of yeast as microbial factories for the production of commercially relevant aromatic compounds.

Brettanomyces bruxellensis is considered one of the most problematic microbes associated with wine production. Sulfur dioxide is commonly used to inhibit the growth of B. bruxellensis and limit the potential wine spoilage. Brettanomyces bruxellensis wine isolates can grow at higher concentrations of this preservative than isolates from other sources. Thus, it has been suggested that the use of sulfite may have selected for B. bruxellensis strains better adapted to survive in the winemaking environment. We utilized laboratory adaptive evolution to determine the potential for this to occur. Three B. bruxellensis strains, representative of known genetic variation within the species, were subjected to increasing sublethal sulfur dioxide concentrations. Individual clones isolated from evolved populations displayed enhanced sulfite tolerance, ranging from 1.6 to 2.5 times higher than the corresponding parental strains. Whole-genome sequencing of sulfite-tolerant clones derived from two of the parental strains revealed structural variations affecting 270 genes. The region containing the sulfite efflux pump encoding gene, SSU1, showed clear copy number variants in all sequenced clones. Regardless of parental strain genetic background, SSU1 copy number changes were reproducibly associated with one SSU1 haplotype. This work clearly demonstrates adaptive evolution of B. bruxellensis when exposed to sublethal sulfites and suggests that, similar to Saccharomyces cerevisiae wine yeast, the mechanism responsible involves the gene SSU1.

It is well established that the choice of yeast used to perform wine fermentation significantly influences the sensory attributes of wines; different yeast species and strains impart different profiles of esters, volatile fatty acids, higher alcohols, and volatile sulphur compounds. Indeed, choice of yeast remains one of the simplest means by which winemakers can modulate the sensory characteristics of wine. Consequently, there are more than 100 commercially available Saccharomyces cerevisiae wine yeast strains available, mostly derived by isolation from vineyards and successful fermentations. Nevertheless, some desirable characteristics such as 'rose' and 'floral' aromas in wine are not present amongst existing strains. Such aromas can be conferred from the higher alcohol 2-phenylethanol (2-PE) and its acetate ester, 2-phenylethyl acetate (2-PEA). These metabolites of the aromatic amino acid phenylalanine are present at concentrations below their aroma detection thresholds in many wines, so their contribution to wine style is often minimal. To increase the concentration of phenylalanine metabolites, natural and chemically mutagenised populations of a S. cerevisiae wine strain, AWRI796, were exposed to toxic analogues of phenylalanine. Resistant colonies were found to overproduce 2-PE and 2-PEA by up to 20-fold, which resulted in a significant increase in 'floral' aroma in pilot-scale white wines. Genome sequencing of these newly developed strains revealed mutations in two genes of the biosynthetic pathway of aromatic amino acids, ARO4 and TYR1, which were demonstrated to be responsible for the 2-PE overproduction phenotype.

Strategies for production of wines containing lower alcohol concentrations are in strong demand, for reasons of quality, health, and taxation. Development and application of wine yeasts that are less efficient at transforming grape sugars into ethanol has the potential to allow winemakers the freedom to make lower alcohol wines from grapes harvested at optimal ripeness, without the need for post-fermentation processes aimed at removing ethanol. We have recently shown that two non-conventional wine yeast species Metschnikowia pulcherrima and Saccharomyces uvarum were both able to produce wine with reduced alcohol concentration. Both species produced laboratory-scale wines with markedly different volatile aroma compound composition relative to Saccharomyces cerevisiae. This work describes the volatile composition and sensory profiles of reduced-alcohol pilot-scale Merlot wines produced with M. pulcherrima and S. uvarum. Wines fermented with M. pulcherrima contained 1.0% v/v less ethanol than S. cerevisiae fermented wines, while those fermented with S. uvarum showed a 1.7% v/v reduction in ethanol. Compared to S. cerevisiae ferments, wines produced with M. pulcherrima showed higher concentrations of ethyl acetate, total esters, total higher alcohols and total sulfur compounds, while wines fermented with S. uvarum were characterised by the highest total concentration of higher alcohols. Sensorially, M. pulcherrima wines received relatively high scores for sensory descriptors such as red fruit and fruit flavour and overall exhibited a sensory profile similar to that of wine made with S. cerevisiae, whereas the main sensory descriptors associated with wines fermented with S. uvarum were barnyard and meat. This work demonstrates the successful application of M. pulcherrima AWRI3050 for the production of pilot-scale red wines with reduced alcohol concentration and highlights the need for rigorous evaluation of non-conventional yeasts with regard to their sensory impacts.

An interesting transient has been detected in one of our three Dark Energy Camera deep fields. Observations of these deep fields take advantage of the high red sensitivity of DECam on the Cerro Tololo Interamerican Observatory Blanco telescope. The survey includes the Y band with rest wavelength 1430{\AA} at z = 6. Survey fields (the Prime field 0555-6130, the 16hr field 1600-75 and the SUDSS New Southern Field) are deeper in Y than other infrared surveys. They are circumpolar, allowing all night to be used efficiently, exploiting the moon tolerance of 1 micron observations to minimize conflict with the Dark Energy Survey. As an i-band dropout (meaning that the flux decrement shortward of Lyman alpha is in the i bandpass), the transient we report here is a supernova candidate with z ~ 6, with a luminosity comparable to the brightest known current epoch superluminous supernova (i.e., ~ 2 x 10^11 solar luminosities)., Comment: Reference added

Angus, C. R., et al. (DES Collaboration), We present a sample of 21 hydrogen-free superluminous supernovae (SLSNe-I) and one hydrogen-rich SLSN (SLSN-II) detected during the five-year Dark Energy Survey (DES). These SNe, located in the redshift range 0.220 < z < 1.998, represent the largest homogeneously selected sample of SLSN events at high redshift. We present the observed g, r, i, z light curves for these SNe, which we interpolate using Gaussian processes. The resulting light curves are analysed to determine the luminosity function of SLSNe-I, and their evolutionary timescales. The DES SLSN-I sample significantly broadens the distribution of SLSN-I light-curve properties when combined with existing samples from the literature. We fit a magnetar model to our SLSNe, and find that this model alone is unable to replicate the behaviour of many of the bolometric light curves. We search the DES SLSN-I light curves for the presence of initial peaks prior to the main light-curve peak. Using a shock breakout model, our Monte Carlo search finds that 3 of our 14 events with pre-max data display such initial peaks. However, 10 events show no evidence for such peaks, in some cases down to an absolute magnitude of, The DES data management system is supported by the National Science Foundation under Grant Numbers AST-1138766 and AST-1536171. The DES participants from Spanish institutions are partially supported by MINECO under grants AYA2015-71825,ESP2015-66861,FPA2015-68048,SEV-2016-0588,SEV-2016-0597, and MDM-2015-0509, some of which include ERDF funds from the European Union. IFAE is partially funded by the CERCA programme of the Generalitat de Catalunya. Research leading to these results has received funding from the European Research Council under the European Union’s Seventh Framework Program (FP7/2007-2013) including ERC grant agreements 240672, 291329, and 306478. We acknowledge support from the Australian Research Council Centre of Excellence for All-sky Astrophysics (CAASTRO), through project number CE110001020, and the Brazilian Instituto Nacional de Ciência e Tecnologia (INCT) e-Universe (CNPq grant 465376/2014-2).

The addition of SO(2) is practiced in the wine industry to mitigate the risk of microbial spoilage and to extend wine shelf-life. Generally, this strategy does not interfere with primary alcoholic fermentation, as wine strains of Saccharomyces cerevisiae exhibit significant SO(2) tolerance, largely driven by the efflux pump Ssu1p. One of the key yeast species responsible for wine spoilage is Brettanomyces bruxellensis, which also exhibits strain-dependent SO(2) tolerance, although this occurs via unknown mechanisms. To evaluate the factors responsible for the differential sulfite tolerance observed in B. bruxellensis strains, we employed a multifaceted approach to examine both expression and allelic differences in the BbSSU1 gene. Transcriptomic analysis following exposure to SO(2) highlighted different inducible responses in two B. bruxellensis strains. It also revealed disproportionate transcription of one putative BbSSU1 haplotype in both genetic backgrounds. Here, we confirm the functionality of BbSSU1 by complementation of a null mutant in a S. cerevisiae wine strain. The expression of four distinct BbSSU1 haplotypes in the S. cerevisiae ΔSSU1 mutant revealed up to a 3-fold difference in conferred SO(2) tolerance. Substitution of key amino acids distinguishing the encoded proteins was performed to evaluate their relative contribution to SO(2) tolerance. Protein modeling of two haplotypes which differed in two amino acid residues suggested that these substitutions affect the binding of Ssu1p ligands near the channel opening. Taken together, preferential transcription of a BbSSU1 allele that encodes a more efficient Ssu1p transporter may represent one mechanism that contributes to differences in sulfite tolerances between B. bruxellensis strains. IMPORTANCE Brettanomyces bruxellensis is one of the most important wine spoilage microorganisms, with the use of sulfite being the major method to control spoilage. However, this species displays a wide intraspecies distribution in sulfite tolerance, with some strains capable of tolerating high concentrations of SO(2), with relatively high concentrations of this antimicrobial needed for their control. Although SO(2) tolerance has been studied in several organisms and particularly in S. cerevisiae, little is known about the mechanisms that confer SO(2) tolerance in B. bruxellensis. Here, we confirmed the functionality of the sulfite efflux pump encoded by BbSSU1 and determined the efficiencies of four different BbSSU1 haplotypes. Gene expression analysis showed greater expression of the haplotype conferring greater SO(2) tolerance. Our results suggest that a combination of BbSSU1 haplotype efficiency, copy number, and haplotype expression levels likely contributes to the diverse SO(2) tolerances observed for different B. bruxellensis strains.

Brettanomyces yeasts remain one of the most important spoilage issues facing the global wine industry. Despite their ubiquitous association with wine and wineries from around the world, there is almost no information on the occurrence of Brettanomyces in vineyards. In this study we used enrichment culturing to successfully isolate Brettanomyces yeasts from 12 of 149 grape berry cluster samples obtained from a vineyard in Oregon over two harvest seasons. This low rate of recovery was consistent with another recent study performed in Italy (Oro et al. 2019) and suggests that Brettanomyces is not a prevalent vineyard yeast genus. In addition to Brettanomyces, we recovered non-Saccharomyces isolates from a further 39 samples. These were predominantly from genera infrequently described in the context of vineyards and winemaking fungal communities, such as; Nakazawea, Kazachstania, Lodderomcyes and Ogataea. By evaluating relative growth capacity and direct competitive fitness, we show that while some vineyard non-Saccharomyces yeasts are likely to be out-competed in enrichment media by Brettanomyces, others can interfere with Brettanomyces recovery. This may partly explain why Brettanomyces vineyard populations are rarely described. Our results pave the way for further studies of Brettanomyces from non-fermentation origins, while also showing that enrichment culturing can be applied to reveal other rare vineyard yeast populations.

We report our observations of HSC16aayt (SN 2016jiu), which was discovered by the Subaru/Hyper Suprime-Cam (HSC) transient survey conducted as part of Subaru Strategic Program (SSP). It shows very slow photometric evolution and its rise time is more than 100 days. The optical magnitude change in 400 days remains within 0.6 mag. Spectra of HSC16aayt show a strong narrow emission line and we classify it as a Type IIn supernova. The redshift of HSC16aayt is 0.6814 +/- 0.0002 from the spectra. Its host galaxy center is at 5 kpc from the supernova location and HSC16aayt might be another example of isolated Type IIn supernovae, although the possible existence of underlying star forming activity of the host galaxy at the supernova location is not excluded., Comment: 14 pages, 12 figures, 1 table, accepted by The Astrophysical Journal

This article has been accepted for publication in Monthly Notices of Royal Astronomical Society © 2018 The Author(s). Published by Oxford University Press on behalf of the Royal Astronomical Society. All rights reserved., We present the results of a search for rapidly evolving transients in the Dark Energy Survey Supernova Programme. These events are characterized by fast light-curve evolution (rise to peak in≲10 d and exponential decline in≲30 d after peak).We discovered 72 events, including 37 transients with a spectroscopic redshift from host galaxy spectral features. The 37 events increase the total number of rapid optical transients by more than a factor of two. They are found at a wide range of redshifts (0.05 < z < 1.56) and peak brightnesses (-15.75 > Mg > -22.25). The multiband photometry is well fit by a blackbody up to few weeks after peak. The events appear to be hot (T ≈ 10 000-30 000 K) and large (R ≈ 1014 - 2 × 1015 cm) at peak, and generally expand and cool in time, though some events show evidence for a receding photosphere with roughly constant temperature. Spectra taken around peak are dominated by a blue featureless continuum consistent with hot, optically thick ejecta. We compare our events with a previously suggested physical scenario involving shock breakout in an optically thick wind surrounding a core-collapse supernova, we conclude that current models for such a scenario might need an additional power source to describe the exponential decline. We find that these transients tend to favour star-forming host galaxies, which could be consistent with a core-collapse origin. However, more detailed modelling of the light curves is necessary to determine their physical origin., We acknowledge support from EU/FP7-ERC grant no [615929]. Based in part on data obtained from the ESO Science Archive Facility under program 097.D-0709. Parts of this research were conducted by the Australian Research Council Centre of Excellence for All-sky Astrophysics (CAASTRO), through project number CE110001020 Funding for the DES Projects has been provided by the U.S. Department of Energy, the U.S. National Science Foundation, the Ministry of Science and Education of Spain, the Science and Technology Facilities Council of the United Kingdom, the Higher Education Funding Council for England, the National Center for Supercomputing Applications at the University of Illinois at Urbana-Champaign, the Kavli Institute of Cosmological Physics at the University of Chicago, the Center for Cosmology and Astro-Particle Physics at the Ohio State University, the Mitchell Institute for Fundamental Physics and Astronomy at Texas A&M University, Financiadora de Estudos e Projetos, Fundacâo Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro, Conselho Nacional de Desenvolvimento Científico e Tecnológico and the Ministério da Ciência, Tecnologia e Inovaçâo, the Deutsche Forschungsgemeinschaft and the Collaborating Institutions in the Dark Energy Survey

Brettanomyces bruxellensis is usually considered a spoilage microorganism, responsible for significant economic losses during the production of fermented beverages such as wine, beer and cider, though for some styles of beer its influence is essential. In recent years, the competitiveness of this yeast in bioethanol production processes has brought to attention its broader biotechnological potential. Furthermore, the species has evolved key fermentation traits in parallel with Saccharomyces cerevisiae. Attempts to better understand B. bruxellensis physiology through genomics-driven research have been hampered by a lack of functional genomics tools. Genetic transformation for B. bruxellensis has only been developed recently and with limited efficiency. Here we describe gene transformation cassettes tailored for B. bruxellensis, which provide multiple drug-resistant markers and the ability to tag B. bruxellensis with different fluorescent proteins. All marker cassettes resulted in increased transformation efficiency compared to the maximum reported in literature, with one cassette, TDH1p natMX, showing five times greater efficiency. Transformation cassettes encoding fluorescent proteins enabled discrimination between subpopulations of transformed B. bruxellensis cells by flow cytometry and fluorescent microscopy. Thus, the genetic transformation toolkit described here unlocks several molecular applications such as strain tagging, insertional mutagenesis and potentially targeted gene deletion.

Extending the time before harvest—and therefore increasing grape maturity—enhances ripe fruit wine flavours and wine colour intensity, and also decreases unripe green and vegetal wine flavours. Greater maturity, however, increases sugar concentration, which in turn leads to wines with elevated ethanol concentration. High ethanol concentration can reduce the complexity of a wine by suppressing aroma intensity, while also increasing the perception of ‘hotness’ and ‘bitterness’. In addition, health and economic considerations combined with market demand have the wine industry actively seeking ways to facilitate the production of wines with lower alcohol concentration. This review summarises the latest research aimed at reducing wine alcohol concentration, including viticultural practices, pre-fermentation and winemaking practices, microbiological strategies, and post-fermentation approaches and processing technologies. The effect of these practices on wine flavour is also discussed.

Yeast starter cultures for winemaking have traditionally been developed from successful fermentation isolates. Over the past 10–20 years there has been a move to harness genetic techniques to improve production strains. The approaches to achieve this have been similar to those applied in the agricultural sector for crop and livestock development. Thus, domestication of wine yeasts now involves hybridisation, mutagenesis, selection and screening. There is also a growing interest in tapping into isolates of non-Saccharomyces yeasts to develop novel starter cultures that bring complexity and potentially enhance regionality of wines. This review will cover these developments and will look to the future opportunities arising from the application of genetic engineering and synthetic biology approaches for the introduction of novel phenotypes that are outside of the reach of traditional methods.

Sulfur-containing aroma compounds are key contributors to the flavour of a diverse range of foods and beverages, such as wine. The tropical fruit characters of Sauvignon Blanc wines are attributed to the presence of the aromatic thiols 3-mercaptohexan-1-ol (3-MH), its acetate ester 3-mercaptohexyl acetate (3-MHA), and 4-mercapto-4-methylpentan-2-one (4-MMP). These aromatic thiols are not detectable in grape juice to any significant extent but are released by yeast during alcoholic fermentation. While the processes involved in the release of 3-MH and 4-MMP from their cysteinylated precursors have been studied extensively, degradation pathways for glutathione S-conjugates (GSH-3-MH and GSH-4-MMP) have not. In this study, a candidate gene approach was taken, focusing on genes known to play a role in glutathione and glutathione-S-conjugate turnover in Saccharomyces cerevisiae. Our results confirm the role of Opt1p as the major transporter responsible for uptake of GSH-3-MH and GSH-4-MMP, and identify vacuolar Ecm38p as a key determinant of 3-MH release from GSH-3-MH. ECM38 was unimportant, on the other hand, for release of 4-MMP, and abolition of vacuolar biogenesis caused an increase in the amount of 4-MMP released. The alternative cytosolic glutathione degradation pathway was not involved in release of either thiol from their glutathionylated precursors. Finally, cycling of GSH-3-MH and/or its breakdown intermediates between the cytosol and the vacuole or extracellular space was implicated in modulation of 3-MH formation. Together, these results provide new targets for development of yeast strains that optimize release of these potent volatile sulfur compounds, and further our understanding of the processes involved in glutathione-S-conjugate turnover.

Superluminous supernovae are beginning to be discovered at redshifts as early as the epoch of reionization. A number of candidate mechanisms is reviewed, together with the discovery programs., for publication in PASA

Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non- Saccharomyces yeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non- Saccharomyces isolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with a Saccharomyces cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by an S. cerevisiae wine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in control S. cerevisiae wines, whereas the total concentrations of esters were not significantly different.

Ensuring a quality personal care aide (PCA) workforce is critical to meeting the needs of an aging population. The Integrated Model for Personal Assistant Research and Training (IMPART) program is a PCA training and advocacy model designed to increase the number of qualified PCAs. A core component is an evidence-based, comprehensive PCA training program, Building Training…Building QualityTM (BTBQTM), supported by a robust data platform. This online system was designed to register, train and certify PCAs and Trainers, maintain a qualified PCA workforce database, and enhance the capacity to track IMPART process, performance, and impact measures. This innovative system was developed using a User-Centered Design approach, which includes four main user interfaces: Administrator, PCA, Trainer, and Public. It automates central administration functions, tracking, and reporting of training events, and standardizes and consolidates all training activities on a scalable and usable web-based technology platform. User acceptance testing of the tool and a usability evaluation with representative PCAs and trainers has been completed. Over 50 PCAs have completed BTBQTM modules and 22 new trainers have completed a new BTBQTM Trainer Certificate program during the tool development phase. The PCAs are already reporting substantially higher wages. Launching the new web-based data platform in April 2019 will make it possible for these programs to scale up for wide distribution. As more PCAs and trainers graduate, the number of qualified PCAs will increase exponentially. The data collected with this technology can inform responsible fiscal and policy decisions about resource allocation to support a stronger PCA workforce.

Pinot noir grapes have a unique phenolic profile which can impinge on the extraction and stabilisation of compounds such as anthocyanins and tannins which contribute to the colour and mouthfeel of red wine. This study examined the concentration of phenolic compounds in Pinot noir grape must and wine following application of a novel microwave maceration treatment for red grape must. Microwave maceration was shown to be highly effective for extraction of phenolics from grape solids into grape juice. When juices were fermented to wine, ultraviolet–visible spectrophotometry showed microwave maceration was associated with significantly higher concentrations of total phenolics, anthocyanin, tannin and pigmented tannin in wine at 18 months bottle age, compared with control wine. Mean tannin concentration in microwave treatment wine was 0.60 gm/L at 18 months, compared with 0.14 gm/L in control wine. The microwave treatment was also associated with a substantial and rapid decrease in the grape-associated yeast population, compared with control maceration, and a shorter lag phase at the outset of alcoholic fermentation. Based on this study, microwave maceration warrants further investigation as a potential industrial-scale application in red winemaking.

By applying a display ecology to the {\em Deeper, Wider, Faster} proactive, simultaneous telescope observing campaign, we have shown a dramatic reduction in the time taken to inspect DECam CCD images for potential transient candidates and to produce time-critical triggers to standby telescopes. We also show how facilitating rapid corroboration of potential candidates and the exclusion of non-candidates improves the accuracy of detection; and establish that a practical and enjoyable workspace can improve the experience of an otherwise taxing task for astronomers. We provide a critical road-test of two advanced displays in a research context -- a rare opportunity to demonstrate how they can be used rather than simply discuss how they might be used to accelerate discovery., Comment: 19 pages, 11 figues, 2 tables, accepted to Publications of the Astronomical Society of Australia, March 2017

Synthesized p-coumaroyl and feruloyl l-tartrate esters were submitted to Brettanomyces bruxellensis strains AWRI 1499, AWRI 1608, and AWRI 1613 to assess their role as precursors to ethylphenols in wine. No evolution of ethylphenols was observed. Additionally, p-coumaroyl and feruloyl glucose were synthesized and submitted to B. bruxellensis AWRI 1499, which yielded both 4-ethylphenol and 4-ethylguaiacol. Unexpected chemical transformations of the hydroxycinnamoyl glucose esters during preparation were investigated to prevent these in subsequent synthetic attempts. Photoisomerization gave an isomeric mixture containing the trans-esters and undesired cis-esters, and acyl migration resulted in a mixture of the desired 1-O-β-ester and two additional migrated forms, the 2-O-α- and 6-O-α-esters. Theoretical studies indicated that the photoisomerization was facilitated by deprotonation of the phenol, and acyl migration is favored during acidic, nonaqueous handling. Preliminary LC-MS/MS studies observed the migrated hydroxycinnamoyl glucose esters in wine and allowed for identification of feruloyl glucose in red wine for the first time.

The high Antarctic plateau provides exceptional conditions for conducting infrared observations of the cosmos on account of the cold, dry and stable atmosphere above the ice surface. This paper describes the scientific goals behind the first program to examine the time-varying universe in the infrared from Antarctica - the Kunlun Infrared Sky Survey (KISS). This will employ a small (50 cm aperture) telescope to monitor the southern skies in the 2.4um Kdark window from China's Kunlun station at Dome A, on the summit of the Antarctic plateau, through the uninterrupted 4-month period of winter darkness. An earlier paper discussed optimisation of the Kdark filter for the best sensitivity (Li et al 2016). This paper examines the scientific program for KISS. We calculate the sensitivity of the camera for the extrema of observing conditions that will be encountered. We present the parameters for sample surveys that could then be carried out for a range of cadences and sensitivities. We then discuss several science programs that could be conducted with these capabilities, involving star formation, brown dwarfs and hot Jupiters, exoplanets around M dwarfs, the terminal phases of stellar evolution, discovering fast transients as part of multi-wavelength campaigns, embedded supernova searches, reverberation mapping of active galactic nuclei, gamma ray bursts and the detection of the cosmic infrared background. Accepted for publication in PASA, 04/08/16., 21 pages, 6 Figures

The aim of this article is to contribute to the debate on how governance and rural development may operate in the alternative political setting of Central and Eastern Europe. Presenting a case study of a UK-funded Rural Partnership Programme (RPP) implemented in the Ukmerge District of Lithuania, crucial determinants on the operation of the governance and rural development model that arise from characteristics of the post-socialist rural environment are identified and discussed. Three channels of influence on the operation of the RPP in this post-socialist case study District are explored: the recent period of transition; historical experiences of socialism; and local variations within the Ukmerge District.

An in situ high throughput method for the detection of H(2)S during fermentation was developed. The method utilizes a redox reaction in which sulfide ion reduces methylene blue, leading to its decolourisation. Incorporation of methylene blue into the fermentation media allows real-time detection of H(2)S during fermentation and the generation of an H(2)S production profile. Kinetic parameters extracted from the H(2)S production profile can be used to characterise genetic factors affecting H(2)S production and differentiate between environmental conditions affecting it. The method, validated here for Saccharomyces cerevisiae, is suited for high throughput screening purposes by virtue of its simplicity and the ability to detect H(2)S in micro-scale fermentations.

Effective fermentation monitoring is a growing need during the production of wine due to the rapid pace of change in the industry, which calls for fast methods providing real-time information in order to reduce stuck and sluggish fermentations and to assure the quality of the product at all stages of the process. During wine fermentation it is important to measure both substrate and product concentrations (e.g. sugars, ethanol) and to evaluate other quality characteristics of the final product, such as the phenolic composition or volatile compounds. However, the analysis of these compounds by traditional methods requires sample preparation, specific analytical equipment and is time-consuming. Therefore real-time monitoring and control of the bioprocesses are necessary for increased productivity, efficiency, and reproducibility. The aim of this study is to evaluate the potential of attenuated total reflectance (ATR) mid infrared (MIR) spectroscopy to monitor wild ferments during wine production. The results obtained showed that it is possible to monitor the time course of fermentation in wild yeast using ATR-MIR spectroscopy. Partial least squares (PLS) regression models allowed to predict the time course of fermentation (standard error of prediction 1.2 days).

Over the past decade, formal youth mentoring programmes have been adopted in many countries but there has been relatively little attention in the mentoring literature to the processes by which mentoring models developed in the USA have become embedded in these new policy environments. Using a conceptual framework from the policy transfer literature (Evans, 2009) which identifies obstacles to the successful transfer of policy models, this paper analyses the processes by which the Big Brothers Big Sisters (BBBS) youth mentoring programme was introduced to and became accepted in Ireland. Firstly, it is argued that that the decisions made by the host organisation, Foroige prior to the introduction of the BBBS programme to Ireland had a critical influence on the degree to which mentoring became established in Ireland and whether or not it would be ‘culturally accepted’. In particular, the approach of emulation rather than copying of the original BBBS model was an effective one. Secondly, the mentoring model is seen to fit well with Irish policy relating to children and young people. Thirdly, embedding the BBBS model within an established community based youth organisation helped to overcome any potential cultural issues that may have arisen from ‘importing’ a model developed in a country with a strong cultural tradition of formal mentoring to one where such a tradition does not exist. Finally, the new policy model was found to be feasible to implement. These four factors helped to ensure that the BBBS programme became successfully established in an Irish policy context. It is argued that the policy transfer literature can enhance our understanding of why formal mentoring models succeed or fail in new policy environments.

Aims: The aim of this study was to determine sulphite tolerance for a large number of Dekkera bruxellensis isolates and evaluate the relationship between this phenotype and previously assigned genotype markers. Methods and Results: A published microplate-based method for evaluation of yeast growth in the presence of sulphite was benchmarked against culturability following sulphite treatment, for the D. bruxellensis type strain (CBS 74) and a reference wine isolate (AWRI 1499). This method was used to estimate maximal sulphite tolerance for 41 D. bruxellensis isolates, which was found to vary over a fivefold range. Significant differences in sulphite tolerance were observed when isolates were grouped according to previously assigned genotypes and ribotypes. Conclusions: Variable sulphite tolerance for the wine spoilage yeast D. bruxellensis can be linked to genotype markers. Significance and Impact of the Study: Strategies to minimize risk of wine spoilage by D. bruxellensis must take into account at least a threefold range in effective sulphite concentration that is dependent upon the genotype group(s) present. The isolates characterized in this study will be a useful resource for establishing the mechanisms conferring sulphite tolerance for this industrially important yeast species.

This paper presents findings from the first study of the social networks of a group of young people in Ireland who have experienced long-term foster care. The study group was composed of two groups of young people, a group who were currently in care and a group who had left the care system. The central focus was to examine the impact of foster care on the social network experience of the young people. Findings indicated that foster care impacts on the young people's social network experience in the following ways: losing contact with extended family; a greater challenge in making and sustaining friendships; an impact on education; and an inability to maintain contact with groups and activities that are of significance. This paper also presents recommendations in relation to policy and practice, including the raising of awareness of the importance of a social network approach in working with young people with care experience.

Industrial food-grade yeast strains are selected for traits that enhance their application in quality production processes. Wine yeasts are required to survive in the harsh environment of fermenting grape must, while at the same time contributing to wine quality by producing desirable aromas and flavors. For this reason, there are hundreds of wine yeasts available, exhibiting characteristics that make them suitable for different fermentation conditions and winemaking practices. As wine styles evolve and technical winemaking requirements change, however, it becomes necessary to improve existing strains. This becomes a laborious and costly process when the targets for improvement involve flavor compound production. Here, we demonstrate a new approach harnessing preexisting industrial yeast strains that carry desirable flavor phenotypes - low hydrogen sulfide (H2S) production and high ester production. A low-H2SSaccharomyces cerevisiae strain previously generated by chemical mutagenesis was hybridized independently with two ester-producing natural interspecies hybrids of S. cerevisiae and Saccharomyces kudriavzevii. Deficiencies in sporulation frequency and spore viability were overcome through use of complementary selectable traits, allowing successful isolation of several novel hybrids exhibiting both desired traits in a single round of selection. Refereed/Peer-reviewed

On Ireland's continental shelf, as well as within its Exclusive Economic Zone (EEZ), there are significant biodiversity hotspots including those associated with Cold Water Corals (CWC). Some of these ecosystems enjoy little or no actual protection and are subject to the effects of open access. Sectorally driven initiatives, a recalcitrant attitude to environmental law and inadequate governance, have added to the conditions that have facilitated years of damage by fishers and other actors from many States. A review of the current governance regime, influenced primarily by the Common Fisheries Policy (CFP), is presented. Failings of this regime are highlighted by the destruction of some biodiversity hotspots associated with vulnerable marine ecosystems (VMEs), an externality primarily arising from the effects of deepwater fishing. While exploring some of the principles relating to the institution of property rights, this paper makes a link between property rights, the public trust doctrine and sovereign rights. The paper suggests that such biodiversity systems are the property of citizens of the individual States in whose area of jurisdiction they occur. The paper argues for an Irish State property rights regime as part of an ecosystem approach within a nested institutional architecture. This has important implications for the governance of biodiversity such as that associated with CWC and for the development of an Irish National Oceans Policy.

Sulfur-containing aroma compounds are key contributors to the flavor of a diverse range of foods and beverages. The tropical fruit characters of Vitis vinifera L. cv. Sauvignon blanc wines are attributed to the presence of the aromatic thiols 3-mercaptohexan-1-ol (3MH), 3-mercaptohexan-1-ol-acetate, and 4-mercapto-4-methylpentan-2-one (4MMP). These volatile thiols are found in small amounts in grape juice and are formed from nonvolatile cysteinylated precursors during fermentation. In this study, we overexpressed a Saccharomyces cerevisiae gene, STR3 , which led to an increase in 3MH release during fermentation of a V. vinifera L. cv. Sauvignon blanc juice. Characterization of the enzymatic properties of Str3p confirmed it to be a pyridoxal-5′-phosphate-dependent cystathionine β-lyase, and we demonstrated that this enzyme was able to cleave the cysteinylated precursors of 3MH and 4MMP to release the free thiols. These data provide direct evidence for a yeast enzyme able to release aromatic thiols in vitro that can be applied in the development of self-cloned yeast to enhance wine flavor.

Background and Aims: This study aimed to investigate the sensory properties and aroma compounds responsible for driving consumer preference of Sauvignon Blanc wines. Methods and Results: Three thiols, including their respective enantiomers, a methoxypyrazine and a combination of esters were added singly and in combinations to a neutral white wine at realistic concentrations to mimic Sauvignon Blanc wines. A sensory descriptive analysis of 21 samples was conducted. While each thiol contributed to tropical and cat urine/sweaty attributes, 3-mercaptohexyl acetate (3MHA) was of particular importance. The ‘green’ characteristics were primarily related to methoxypyrazine, but thiols were also found to contribute to a cooked green vegetal attribute. The aroma and flavour of the methoxypyrazine dominated the sensory properties of other components. The thiol S-enantiomers gave higher cooked green vegetal or cat urine/sweaty than their R-counterparts. Six combinations and the base wine were evaluated for liking by 150 consumers. One cluster of consumers (31%) preferred wines with higher tropical and confectionary aroma; a second cluster (43%) preferred wines with ‘green’ attributes; and the final cluster's liking was positively related to solvent and ‘green’ attributes, and negatively to tropical and cat urine/sweaty. Conclusions: There were strong and varied interactive effects among the compounds studied. A sizeable proportion of consumers tested preferred the samples with ‘green’ attributes, with a minority preferring the ‘fruit’ aromas. Significance of the Study: This study has shown clear definition of sensory attributes resulting from aroma compounds important to Sauvignon Blanc wines, their interactions and their effects on consumer preference.

Background and Aims: 3-Mercaptohexan-1-ol (3MH) and its ester 3-mercaptohexyl acetate (3MHA) are potent aromatic thiols that substantially contribute to varietal wine aroma. During fermentation, non-volatile 3MH conjugates are converted by yeast to volatile 3MH and 3MHA. Two types of 3MH conjugates have been identified, S-3-(hexan-1-ol)-L-cysteine (Cys-3MH) and S-3-(hexan-1-ol)-glutathione (GSH-3MH). Yeast-driven formation of 3MH from these precursors has been previously demonstrated, while the relationship between 3MHA and GSH-3MH remains to be established. This paper aims to investigate yeast conversion of GSH-3MH to 3MH and 3MHA, and to assess the relative contribution of each individual conjugate to the 3MH/3MHA pool of finished wines. Methods and Results: Fermentation experiments were carried out in model grape juice containing Cys-3MH and GSH-3MH. We found 3MH formation from GSH-3MH to be significantly less efficient than that of Cys-3MH. Conversely, esterification of 3MH to 3MHA was higher when 3MH was formed from GSH-3MH. Additional in vitro assays for measuring enzyme cleavage activity suggest the involvement of a different mechanism in 3MH conversion for the two precursors. Conclusions: These results indicate that although both 3MH conjugates can be converted by yeast, the type of precursor affects the rate of formation of 3MH and 3MHA during fermentation. Significance of the Study: Management of the pool of aromatic thiols during fermentation can depend on relative proportions of different 3MH conjugates.

Fermentations using different yeast strains can result in varying concentrations of volatile thiols and substantial sensory effects in young Sauvignon blanc wines. These yeast-derived aroma differences are generally thought to be short lived; therefore, Sauvignon blanc wines made using different yeast strains in two separate studies were investigated after three years of cellar storage. Differences were observed in the volatile composition and sensory profiles of the three-year-old wines that, when compared with the six-month data, demonstrated the continued influence of yeast strains. This observation provides further evidence that choice of yeast strain is important to wine flavor.

Production of quality wines with decreased alcohol concentration continues to be one of the major challenges facing wine producers. Therefore, there is considerable interest in the isolation or generation of wine yeasts less efficient at transforming grape sugars into ethanol. We recently demonstrated that Metschnikowia pulcherrima AWRI1149 and Saccharomyces uvarum AWRI2846 were both able to produce reduced alcohol wine when used in sequential inoculation with Saccharomyces cerevisiae. This effect is additive when both strains are co-inoculated in grape must. Here we describe the volatile flavour profile of Chardonnay and Shiraz wines produced with these two strains. Wines fermented with M. pulcherrima showed concentrations of ethyl acetate likely to affect negatively wine aroma. Wines fermented with S. uvarum and with a combination of M. pulcherrima and S. uvarum were characterised by increased concentrations of 2-phenyl ethanol and 2-phenylethyl acetate, both associated with positive sensory attributes.

Menthiafolic acid (6-hydroxy-2,6-dimethylocta-2,7-dienoic acid, 2a) was quantified by GC-MS in 28 white wines, 4 Shiraz wines, and for the first time in 6 white grape juice samples. Menthiafolic acid was detected in all but one of the wine samples at concentrations ranging from 26 to 342 μg/L and in the juice samples from 16 to 236 μg/L. Various model fermentation experiments showed that some menthiafolic acid in wine could be generated from the grape-derived menthiafolic acid glucose ester (2b) during alcoholic and malolactic fermentation. Samples containing high concentrations of menthiafolic acid were also analyzed by enantioselective GC-MS and were shown to contain this compound in predominantly the (S)-configuration. Enantioselective analysis of wine lactone (1) in one of these samples, a four-year-old Chardonnay wine showed, for the first time, the presence of the 3R,3aR,7aS isomer of wine lactone (1b), which is the enantiomer of the form previously reported as the sole isomer present in young wine samples. The weakly odorous 3R,3aR,7aS 1b form comprised 69% of the total wine lactone in the sample. On the basis of the enantioselectivity of the hydrolytic conversion of menthiafolic acid to wine lactone at pH 3.0 determined previously and the relative proportions of (R)- and (S)-menthiafolic acid in the Chardonnay wine, the predicted ratio of wine lactone enantiomers that would be formed from hydrolysis at ambient temperature of the menthiafolic acid present in this wine was close to the ratio measured, which was consistent with menthiafolic acid being the major or sole precursor to wine lactone in this sample.

Recent studies have suggested a correlation between genotype groups of Brettanomyces bruxellensis and their source of isolation. To further explore this relationship, the objective of this study was to assess metabolic differences in carbon and nitrogen assimilation between different B. bruxellensis strains from three beverages, including beer, wine, and soft drink, using Biolog Phenotype Microarrays. While some similarities of physiology were noted, many traits were variable among strains. Interestingly, some phenotypes were found that could be linked to strain origin, especially for the assimilation of particular α- and β-glycosides as well as α- and β-substituted monosaccharides. Based upon gene presence or absence, an α-glucosidase and β-glucosidase were found explaining the observed phenotypes. Further, using a PCR screen on a large number of isolates, we have been able to specifically link a genomic deletion to the beer strains, suggesting that this region may have a fitness cost for B. bruxellensis in certain fermentation systems such as brewing. More specifically, none of the beer strains were found to contain a β-glucosidase, which may have direct impacts on the ability for these strains to compete with other microbes or on flavor production.