Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.

The B23 Circular Dichroism beamline at Diamond Light Source has been operational since 2009 and has seen visits from more than 200 user groups, who have generated large amounts of data. Based on the experience of overseeing the users' progress at B23, four key areas requiring the most assistance are identified: planning of experiments and note-keeping; designing titration experiments; processing and analysis of the collected data; and production of experimental reports. To streamline these processes an integrated software package has been developed and made available for the users. The subsequent article summarizes the main features of the software.

In recent years, the application of nanotechnology for the development of new “smart fertilizers” is regarded as one of the most promising solutions for boosting a more sustainable and modern grapevine cultivation. Despite showing interesting potential benefits over conventional fertilization practices, the use of nanofertilizers in viticulture is still underexplored. In this work, we investigated the effectiveness of non-toxic calcium phosphate nanoparticles (Ca₃(PO₄)₂∙nH₂O) doped with urea (U-ACP) as a nitrogen source for grapevine fertilization. Plant tests were performed for two years (2019–2020) on potted adult Pinot gris cv. vines grown under semi-controlled conditions. Four fertilization treatments were compared: N1: commercial granular fertilization (45 kg N ha⁻¹); N2: U-ACP applied in fertigation (36 kg N ha⁻¹); N3: foliar application of U-ACP (36 kg N ha⁻¹); C: control, receiving no N fertilization. Plant nitrogen status (SPAD), yield parameters as well as those of berry quality were analyzed. Results here presented clearly show the capability of vine plants to recognize and use the nitrogen supplied with U-ACP nanoparticles either when applied foliarly or to the soil. Moreover, all of the quali–quantitative parameters measured in vine plants fed with nanoparticles were perfectly comparable to those of plants grown in conventional condition, despite the restrained dosage of nitrogen applied with the nanoparticles. Therefore, these results provide both clear evidence of the efficacy of U-ACP nanoparticles as a nitrogen source and the basis for the development of alternative nitrogen fertilization strategies, optimizing the dosage/benefit ratio and being particularly interesting in a context of a more sustainable and modern viticulture.

A-type resistance towards "last-line" glycopeptide antibiotic vancomycin in the leading hospital acquired infectious agent, the enterococci, is the most common in the UK. Resistance is regulated by the VanRASA two-component system, comprising the histidine sensor kinase VanSA and the partner response regulator VanRA. The nature of the activating ligand for VanSA has not been identified, therefore this work sought to identify and characterise ligand(s) for VanSA. In vitro approaches were used to screen the structural and activity effects of a range of potential ligands with purified VanSA protein. Of the screened ligands (glycopeptide antibiotics vancomycin and teicoplanin, and peptidoglycan components N-acetylmuramic acid, D-Ala-D-Ala and Ala-D-y-Glu-Lys-D-Ala-D-Ala) only glycopeptide antibiotics vancomycin and teicoplanin were found to bind VanSA with different affinities (vancomycin 70μM; teicoplanin 30 and 170μM), and were proposed to bind via exposed aromatic residues tryptophan and tyrosine. Furthermore, binding of the antibiotics induced quicker, longer-lived phosphorylation states for VanSA, proposing them as activators of type A vancomycin resistance in the enterococci.

The category of dealcoholized wine is receiving mounting interest within the wine industry related to the ability to retain sensory characteristics similar to regular wine while reducing or completely removing the alcohol level. This option has led health‐conscious consumers to seek a lower alcohol alternative without compromising the authentic wine experience. This review provides a comprehensive overview of the various dealcoholization techniques that are being used in the production of dealcoholized and partial dealcoholized wine, specifically examining reverse osmosis, osmotic distillation, vacuum distillation, spinning cone column, pervaporation, and diafiltration along with the effects of these methods on chemical and sensory characteristics of wine, involving flavor, aroma, mouthfeel, and finish. Various aspects of the impact of dealcoholization on wine stability were explored, including chemical, microbial, oxidative, and color stability. Furthermore, the market analysis of dealcoholized wine products including present and future growth in different regions is reported. Understanding these factors is of utmost importance for dealcoholized wine's growing advancement and market success, as it endeavors to accommodate various customer demands and preferences in a swiftly changing beverage environment.