The biodiversity of some Saccharomyces (S.) strains for fermentative activity and metabolic capacities is an important research area in brewing technology. Yeast metabolism can render simple beers very elaborate. In this review, we examine much research addressed to the study of how different yeast strains can influence aroma by chemically interacting with specific aromatic compounds (mainly terpenes) from the hop. These reactions are commonly referred to as biotransformations. Exploiting biotransformations to increase the product’s aroma and use less hop goes exactly in the direction of higher sustainability of the brewing process, as the hop generally represents the highest part of the raw materials cost, and its reduction allows to diminish its environmental impact.

Yeast derivatives are additives commonly used in winemaking for different purposes. Their manufacturing process is not well standardized, being mostly based on thermal inactivation and enzyme-induced lysis; furthermore, the main strain currently authorized for their production belongs to Saccharomyces spp. In this study, Saccharomyces cerevisiae and Torulaspora delbrueckii were used as starting microorganisms, whereas ultrasounds and high hydrostatic pressure were performed to induce autolysis, with the aim to evaluate the possibility to use different strains and emerging technologies as alternatives to the traditional methods to produce yeast derivatives. The chemical composition of the products obtained as well as the volatile profile of wines aged on yeast derivatives were mostly affected by the treatments performed during the manufacturing process. T. delbrueckii showed a good aptitude as starting microorganism for producing derivatives, whereas emerging, non-thermal technologies could replace the traditional methods for inducing autolysis, allowing to obtain products with enhanced content of polysaccharides (up to 178 mg/g) and antioxidant compounds (up to 9 µmol/g), and with low odor impact. The possibility to manage the chemical composition of yeast derivatives for specific winemaking purposes may thus be possible, by using specific starting microorganism and by applying the most suitable treatment to induce autolysis.

This paper evaluates the effects of an alternative hopping technique, called dip hopping, on beer. This technique involves infusing hops in hot water (or in a portion of wort) and subsequently combining the infusion with the wort (after wort cooling) directly in the fermenter when the yeast is added for fermentation. The reference beers were produced employing the “traditional” late hopping technique, and the experimental beers were produced using the dip hopping technique. A variety of hops with a significant concentration of essential oil and a strain of yeast with high β-glucosidic activity capable of releasing aromatic molecules from precursors supplied by hops were used. The samples were analysed in terms of alcohol content, degree of attenuation, colour, and bitterness. Sensory analysis and gas chromatography analysis were also performed. The data showed statistically significant differences between the reference beers and the experimental beers, with the latter featuring greater hints of citrus, fruity, floral, and spicy aromas. As an overall effect, there was an increase in the olfactory and gustatory pleasantness of the beers produced with the dip hopping technique.

Climate change is increasing the frequency of droughts, raising the need for sustainable irrigation management in viticulture. This study evaluated the effects of three deficit irrigation regimes—well-watered (WW), mild deficit (MiD), and moderate deficit (MoD)—implemented through the decision support system Vintel^® in a Pinot gris vineyard in Friuli Venezia Giulia (Italy). Vine physiology, grape ripening, and wine aroma profile were assessed across two seasons. The water deficit treatments modulated yield parameters (specifically, cluster weight was reduced by 12% and 10% for Mid and Mod as compared to WW) and delayed sugar accumulation, particularly under MoD (9% Brix reduction as compared to WW). While basic wine composition largely reflected grape maturity, volatile aroma compounds showed variable responses to irrigation and were strongly modulated by seasonal conditions. MiD had a minimal impact on the aroma profile, whereas MoD led to reduced sugar and altered volatile composition, especially under hot and dry conditions. DSS-based mild-deficit irrigation can be adopted to reduce vineyard water consumption without compromising Pinot gris wine quality.

The study investigated differences in ruminal and fecal microbiota composition, fermentation traits, and volatile organic compounds (VOC) in Simmental dairy cows classified as high (HME) or low (LME) methane emitters. Methane emissions from 48 cows were quantified using the Laser Methane Smart portable gas detector. The 12 animals with the highest and lowest emissions were selected and assigned to the HME and LME groups, respectively, balanced for body weight, days in milk, and body condition score. Rumen fluid and fecal samples were analyzed for pH, ammonia, volatile fatty acids (VFA), VOC, and microbiota composition. As expected, CH₄ emissions were significantly higher in HME than in LME cows (22.5 vs. 13.2 g/kg DMI; 16.9 vs. 8.4 g/kg FCM). The neutral detergent fiber digestibility was higher in HME cows (51.4% vs. 47.9%). The valeric acid concentration and the acetate-to-propionate ratio were significantly higher in HME cows (3.53 vs. 3.31). The VOC profiles significantly differed between groups in both feces and rumen fluid. The microbiota analysis revealed a significant difference between groups at the order and genus levels (Bray–Curtis dissimilarity). The Shannon index was higher in LME cows (2.08 vs. 1.95). HME cows exhibited a higher abundance of Methanosphaera and Methanobacteriales. Overall, the results indicate that re-shaping the rumen microbial community can play a key role in reducing methane emissions, strengthening the case for microbiome-driven approaches and offering insights that can support mitigation strategies across dairy production systems.