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The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.

Technology: general issues --- Metschnikowia pulcherrima --- Lachancea thermotolerans --- Torulaspora delbrueckii --- Grenache --- Graciano --- ochratoxin A (OTA) --- mycotoxins --- biogenic amines (BAs) --- ethyl carbamate (EC) --- organic wines --- non-Saccharomyces --- alcohol reduction --- native yeast --- sequential fermentation --- wine --- uninoculated fermentation --- yeast --- sulphur dioxide --- non-Saccharomyces yeasts --- mixed starter cultures --- fermentation --- Sangiovese --- sensory analysis --- antimicrobial peptides --- Brettanomyces bruxellensis --- Candida intermedia --- Pichia guilliermondii --- reactive oxygen species --- Hanseniaspora vineae --- alcoholic fermentation --- ageing on lees --- polysaccharides --- white wines --- winemaking --- aging-on-lees --- yeast assimilable nitrogen --- Saccharomyces non-cerevisiae --- ethanol --- glycerol --- glycolysis --- pyruvate kinase --- fermentation evolution clade --- sensory improvement --- dealcoholization --- SO2 --- grape variety --- Schizosaccharomyces pombe --- Metschnikowia pulcherrima --- Lachancea thermotolerans --- Torulaspora delbrueckii --- Grenache --- Graciano --- ochratoxin A (OTA) --- mycotoxins --- biogenic amines (BAs) --- ethyl carbamate (EC) --- organic wines --- non-Saccharomyces --- alcohol reduction --- native yeast --- sequential fermentation --- wine --- uninoculated fermentation --- yeast --- sulphur dioxide --- non-Saccharomyces yeasts --- mixed starter cultures --- fermentation --- Sangiovese --- sensory analysis --- antimicrobial peptides --- Brettanomyces bruxellensis --- Candida intermedia --- Pichia guilliermondii --- reactive oxygen species --- Hanseniaspora vineae --- alcoholic fermentation --- ageing on lees --- polysaccharides --- white wines --- winemaking --- aging-on-lees --- yeast assimilable nitrogen --- Saccharomyces non-cerevisiae --- ethanol --- glycerol --- glycolysis --- pyruvate kinase --- fermentation evolution clade --- sensory improvement --- dealcoholization --- SO2 --- grape variety --- Schizosaccharomyces pombe

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Although sphingolipids are ubiquitous components of cellular membranes, their abundance in cells is generally lower than glycerolipids or cholesterol, representing less than 20% of total lipid mass. Following their discovery in the brain—which contains the largest amounts of sphingolipids in the body—and first description in 1884 by J.L.W. Thudichum, sphingolipids have been overlooked for almost a century, perhaps due to their complexity and enigmatic nature. When sphingolipidoses were discovered, a series of inherited diseases caused by enzyme mutations involved in sphingolipid degradation returned to the limelight. The essential breakthrough came decades later, in the 1990s, with the discovery that sphingolipids were not just structural elements of cellular membranes but intra- and extracellular signaling molecules. It turned out that their lipid backbones, including ceramide and sphingosine-1-phosphate, had selective physiological functions. Thus, sphingolipids emerged as essential players in several pathologies including cancer, diabetes, neurodegenerative disorders, and autoimmune diseases. The present volume reflects upon the unexpectedly eclectic functions of sphingolipids in health, disease, and therapy. This fascinating lipid class will continue to be the subject of up-and-coming future discoveries, especially with regard to new therapeutic strategies.

S1P receptor --- inflammation --- S1P transporter --- spinster homolog 2 --- barrier dysfunction --- anxiety --- depression --- sphingolipids --- sphingomyelinase --- ceramidase --- Smpd1 --- acid sphingomyelinase --- forebrain --- depressive-like behavior --- anxiety-like behavior --- ceramide --- ceramides --- ceramidases --- neurodegenerative diseases --- infectious diseases --- sphingosine 1-phoshate --- sphingosine 1-phosphate receptor --- S1P1–5 --- sphingosine 1-phosphate metabolism --- sphingosine 1-phosphate antagonistst/inhibitors --- sphingosine 1-phosphate signaling --- stroke --- multiple sclerosis --- neurodegeneration --- fingolimod --- Sphingosine-1-phosphate --- obesity --- type 2 diabetes --- insulin resistance --- pancreatic β cell fate --- hypothalamus --- sphingosine-1-phosphate --- ischemia/reperfusion --- cardioprotection --- vasoconstriction --- coronary flow --- myocardial function --- myocardial infarct --- albumin --- type 1 diabetes --- beta-cells --- islets --- insulin --- cytokines --- S1P --- animal models --- cystic fibrosis --- autophagy --- myriocin --- Aspergillus fumigatus --- CLN3 disease --- Cln3Δex7/8 mice --- flupirtine --- allyl carbamate derivative --- apoptosis --- cancer --- gangliosides --- immunotherapy --- metastasis --- phenotype switching --- sphingosine 1-phosphate --- Sphingosine 1-phosphate (S1P) --- S1P-lyase (SGPL1) --- tau --- calcium --- histone acetylation --- hippocampus --- cortex --- astrocytes --- neurons --- sphingosine kinase --- G-protein-coupled receptors --- Gαq/11 --- n/a --- sphingosine kinase 1 --- SK1 --- microRNA --- transcription factor --- hypoxia --- long non-coding RNA --- S1P1-5

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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