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ABSTRACTDue to the new enabling technologies, Quality Management has become data-driven management, allowing a systematic capture and analysis of quality data in real time. The purpose of this article is to present an empirical work about the impact caused by Industry 4.0 technologies on Quality Management through the entire enterprise value flow life cycle. A quantitative analysis was performed during August and September 2022 in Argentina. Findings indicate that medium and large companies make better use of new technologies for quality management, multinational ones are better qualified and pharmaceutical industry is the best prepared. The production phase is the one with the intensive use of new technologies, being IoT, Cybersecurity and Cloud Computing the most utilised. This is the first scientific study on influential technologies in Quality 4.0 in Argentina that empirically analysed Technologies 4.0 in each phase of the value flow life cycle.

In 2018 and 2019, in Uruguay, pests and fungi associated with diseases were surveyed in cannabis (Cannabis sativa) crops in the south of the country. Neofusicoccum sp. was isolated from plants with canker symptoms on stems in 60% of the crops, occupying the third place of the most frequent fungi. In order to determine the causal agent of stem and branch canker in cannabis, three isolates of Neofusicoccum sp. were characterized by morphological and molecular analysis, as well as pathogenicity in cannabis plants. Neofusicoccum parvum was identified as the causal agent of stem canker in cannabis plants in Uruguay.

Phenolic compounds are important constituents of red wine involved in its sensory properties. Although wine tannins can come from microbial and oak sources, the main sources of polyphenol remains grape skins and seeds. In order to better understand the grape seed and skin tannins contribution to the final wine tannins content, an original approach of winemaking has been set up. Our protocol explains a simple method to determine the percentage of skin and seed tannins extracted in wine all along the winemaking. The advantages of this method are presented below: • This method allows us to describe tannins extraction kinetics in wine according to the berry part (skins and seeds). • Additionally, our protocol allows to specifically determine the percentage of tannins extraction according to the winemaking stages (alcoholic fermentation and post-fermentative maceration) and the berry part (skins and seeds). • To sum up, this method serves to enhance the comprehension of tannins extraction process in wine according to the berry part.

The extraction of seed and skin tannins in wine has been investigated at three different grape maturity stages. For that, the tannins content and composition of seeds and skins at three different maturity stages were characterized. After that, an original approach of nanovinification was conducted. At each maturity stages, three winemaking modalities have been produced: (i) a control modality, (ii) a seed modality made of exclusively with seed and (iii) a skin modality made of exclusively with skins. The aim of this work is to describe and explain the seed tannins kinetics release in wine but also the impact of grape maturity on seed tannins extractability. For that, the evolution of seed and wine tannins content have been followed during the winemaking, from alcoholic fermentation to post-fermentative maceration., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Phenolic compounds are important constituents of red wine involved in its sensory properties. Although wine tannins can come from microbial and oak sources, the main sources of polyphenol remains grape skins and seeds. In order to better understand the grape seed and skin tannins contribution to the final wine tannins content, an original approach of winemaking has been set up. Our protocol explains a simple method to determine the percentage of skin and seed tannins extracted in wine all along the winemaking. The advantages of this method are presented below:•This method allows us to describe tannins extraction kinetics in wine according to the berry part (skins and seeds).•Additionally, our protocol allows to specifically determine the percentage of tannins extraction according to the winemaking stages (alcoholic fermentation and post-fermentative maceration) and the berry part (skins and seeds).•To sum up, this method serves to enhance the comprehension of tannins extraction process in wine according to the berry part., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence work reported in this paper., (© 2020 The Authors.)