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Today, more stringent regulations on SOx emissions and growing environmental concerns have led to considerable attention on sulfur recovery from hydrogen sulfide (H2S). Hydrogen sulfide is commonly found in raw natural gas and biogas, even if a great amount is obtained through sweetening of sour natural gas and hydrodesulphurization of light hydrocarbons. It is highly toxic, extremely corrosive and flammable, and for these reasons, its elimination is necessary prior to emission in atmosphere. There are different technologies for the removal of H2S, the drawbacks of which are the high costs and limited H2S conversion efficiency. The main focus of this Special Issue will be on catalytic oxidation processes, but the issue is devoted to the development of catalysts able to maximize H2S conversion to sulfur minimizing SO2 formation, pursuing the goal of “zero SO2 emission”.This Special Issue is particularly devoted to the preparation of novel powdered/structured supported catalysts and their physical–chemical characterization, the study of the aspects concerning stability and reusability, as well as the phenomena that could underlie the deactivation of the catalyst.This Special Issue comprises seven articles, one communication, and one review regarding the desulfurization of sour gases and fuel oil, as well as the synthesis of novel adsorbents and catalysts for H2S abatement. In the following, a brief description of the papers included in this issue is provided to serve as an outline to encourage further reading.

hydrogen sulfide --- biocoal --- livestock manure --- agricultural safety --- fertilizer --- waste management --- air pollution --- odor --- kinetics --- Gompertz model --- phosphine --- manganese slag --- metal ions --- reaction mechanism --- mesoporous N-doped carbon coating --- silicon carbide composites --- gas-tail desulfurization treatment --- BTX contaminants --- elemental sulfur --- chicken eggshell --- waste valorization --- adsorption --- biogas --- flue gas --- polyoxometalate --- dicationic ionic liquids --- extraction --- oxidative desulfurization --- dibenzothiophene --- adsorbent --- purification --- H2S removal --- response surface methodology (RSM) --- H2S selective partial oxidation --- sulfur --- sulfur dioxide --- vanadium-based catalysts --- hydrochar --- mixed metal oxides --- H2S conversion --- n/a --- gas purification --- direct catalytic oxidation --- fluidized catalyst bed --- hydrogen sulfide removal facilities

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During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

low-ethanol wines --- wine-related fungi --- non-Saccharomyces --- yeasts --- narince --- wine quality --- tryptophol --- low ethanol wine --- serotonin --- non-conventional yeasts --- Bombino bianco --- Schizosaccharomyces pombe --- volatile compounds --- ethyl carbamate --- phthalates --- autochthonous --- meta-taxonomic analysis --- Pichia kluyveri --- pH control --- IAA --- Torulaspora delbrueckii --- chemical analyses --- aroma profile --- yeast --- enzymatic patterns --- wine flavor --- fermentation --- must replacement --- Saccharomyces cerevisiae --- malolactic fermentation --- wine --- HACCP --- food quality --- sequential inoculation --- alcoholic beverages --- itaconic acid --- biocontrol application --- white wine --- hydroxytyrosol --- tryptophan --- glucose --- kinetic analysis --- wine aroma --- amino acid decarboxylation --- lactic acid bacteria --- vineyard soil --- wine color --- tyrosol --- Saccharomyces --- Gompertz-model --- sequential culture --- biogenic amines --- SO2 reduction --- climate change --- Vineyard Microbiota --- A. terreus --- sulfur dioxide --- human health-promoting compounds --- Hanseniaspora guilliermondii --- non-Saccharomyces screening --- aromatic/sensorial profiles --- Malvar (Vitis vinifera L. cv.) --- probiotics --- Yeasts --- native yeast --- color --- glutathione --- hot pre-fermentative maceration --- technological characterization --- wine-related bacteria --- Riesling --- Torulaspora microellipsoides --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- cashew apple juice --- resveratrol --- biocontrol --- shiraz --- Tannat --- ochratoxin A --- aroma compound --- trehalose --- wine composition --- Hanseniaspora uvarum yeast --- food safety --- acidity --- sensory evaluation --- viticulture --- melatonin --- alcoholic fermentation --- aroma