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In recent years, the wine industry has been researching how to improve wine quality along the production value chain. In this scenario, we present here a new tool, MicroVi, a cost-effective chip-sized microscopy solution to detect and count yeast cells in wine samples. We demonstrate that this novel microscopy setup is able to measure the same type of samples as an optical microscopy system, but with smaller size equipment and with automated cell count configuration. The technology relies on the top of state-of-the-art computer vision pipelines to post-process the images and count the cells. A typical pipeline consists of normalization, feature extraction (i.e., SIFT), image composition (to increase both resolution and scanning area), holographic reconstruction and particle count (i.e., Hough transform). MicroVi achieved a 2.19 µm resolution by properly resolving the G7.6 features from the USAF Resolving Power Test Target 1951. Additionally, we aimed for a successful calibration of cell counts for Saccharomyces cerevisiae. We compared our direct results with our current optical setup, achieving a linear calibration for measurements ranging from 0.5 to 50 million cells per milliliter. Furthermore, other yeast cells were qualitatively resolved with our MicroVi microscope, such as, Brettanomyces bruxellensis, or bacteria, like, Lactobacillus plantarum, thus confirming the system's reliability for consistent microbial assessment. [ABSTRACT FROM AUTHOR]

Sparkling wines produced using the ancestral method, also known as Pét-Nats, are gaining more and more market share these days. However, scientific information on these wines is very scarce. The aim of this study was therefore to compare the physicochemical composition and sensory characteristics of a representative selection of commercial sparkling wines produced using the ancestral and traditional methods. Ancestral sparkling wines were more heterogeneous than traditional sparkling wines, as some of them showed lower internal pressure, higher turbidity, higher color intensity and lower effervescence. These differences are probably due to the fact that the protocol for making sparkling wines using the ancestral method is not as well defined as that for traditional sparkling wines. However, the ancestral method has the advantage of being able to work with riper grapes and a lower sulfur dioxide dosage. [ABSTRACT FROM AUTHOR]

Digital histogram generation for time-resolved measurements with single-photon avalanche diode (SPAD) sensors requires the storage of many timestamp signals. This work presents a mixed-signal time-to-digital converter (TDC) that uses analog storage to achieve an area-efficient design that can be integrated in large SPAD arrays. Fabricated using a 150 nm CMOS process, the prototype occupies an area of only 18.3 µm × 36.5 µm, a notable size reduction compared to conventional designs. The experimental results demonstrated high performance, with an integral nonlinearity (INL) of 0.35/0.14 least significant bit (LSB) and a differential nonlinearity (DNL) of 0.14/−0.12 LSB. In addition, the proposed TDC can support the construction of histograms comprising up to 512 bins, making it an effective solution to accommodate a wide range of resolution requirements. Validated in a point-of-care (PoC) device for fluorescence lifetime measurements, it distinguished between lifetimes of approximately 4.1 ns, 3.6 ns and 80 ns with the Alexa Fluor (AF) 546 and 568 dyes and Quantum Dot (QD) 705, respectively. The analog storage design and area-efficient architecture offer a novel approach to integrating TDCs in SPAD-based systems, with potential applications in medical diagnostics and beyond. [ABSTRACT FROM AUTHOR]

Gamification is being incorporated into university classrooms due to its educational benefits for students learning, including encouraging student behavior and engagement, and consequently improving learning outcomes. Despite gamification being increasingly used in education, little has been developed related to Very-Large-Scale Integration (VLSI). In this article, we describe two different gamification experiences applied to integrated circuit processing and design in an introductory VLSI design course for Electronic Engineers. While gamification in universities is still not very mature and our experience spans only two academic years, we observed that, with the practice of gamifying part of our course, the topics treated in games were profoundly learned and the experience was very positive in every aspect of the teaching–learning process. [ABSTRACT FROM AUTHOR]

Nowadays, continuous monitoring is a difficult issue in microscopy. A chip-sized microscope was developed, composed only of microelectronic components, with high optical resolution and a wide field of view. Due to its miniaturized size, it can be placed on or attached to the sample for continuous monitoring in the sample environment. An example of an application of this microscope for the food and beverage industry is described, referring to the study of the fermentation process of white wine. The comparison of the images acquired with conventional optical microscopy reveals similar results. To automatically count yeast cells, the traditional image postprocessing is compared with deep learning. Neural networks achieve similar cell recognition characteristics but with an ~100× speed improvement, by directly processing the obtained holograms. [ABSTRACT FROM AUTHOR]

A Point-of-Care system for molecular diagnosis (PoC-MD) is described, combining GaN and CMOS chips. The device is a micro-system for fluorescence measurements, capable of analyzing both intensity and lifetime. It consists of a hybrid micro-structure based on a 32 × 32 matrix addressable GaN microLED array, with square LEDs of 50 µm edge length and 100 µm pitch, with an underneath wire bonded custom chip integrating their drivers and placed face-to-face to an array of 16 × 16 single-photon avalanche diodes (SPADs) CMOS. This approach replaces instrumentation based on lasers, bulky optical components, and discrete electronics with a full hybrid micro-system, enabling measurements on 32 × 32 spots. The reported system is suitable for long lifetime (>10 ns) fluorophores with a limit of detection ~1/4 µM. Proof-of-concept measurements of streptavidin conjugate Qdot™ 605 and Amino PEG Qdot™ 705 are demonstrated, along with the device ability to detect both fluorophores in the same measurement. [ABSTRACT FROM AUTHOR]

One of the problems that most seriously affects oenology today is enzymatic browning, especially when grapes are infected by grey rot. We studied the capacity of glutathione (GSH) and a specific inactivated dry yeast rich in glutathione (IDY-GSH) to protect white grape must from browning compared to that of sulphur dioxide (SO2). The results indicate that SO2 drastically reduces the oxygen consumption rate (by around 72%), protects hydroxycinnamic acids from oxidation and prevents grape must against browning even in the presence of laccase. Specifically, the presence of SO2 reduced the colour's blue–yellow component (b*) by around 91% in control conditions and around 76% in the presence of laccase. GSH, pure or in the form of IDY-GSH, also reduces the oxygen consumption rate (by 23% and 36%, respectively) but to a lesser extent than SO2. GSH also favours the formation of grape reaction product (GRP) from hydroxycinnamic acids and effectively protects grape must against browning in healthy grape conditions. Specifically, the presence of GSH reduced b* by around 81% in control conditions. Nevertheless, in the presence of laccase, it was not effective enough, reducing b* by around 39% in the case of pure GSH and 24% in the case of IDY-GSH. Therefore, both forms of GSH can be considered as interesting alternative tools to SO2 for preventing browning in white grape must, but only when the grapes are healthy. [ABSTRACT FROM AUTHOR]

La Gomera Island is one of the areas of our planet where the phylloxera plague never arrived. To measure the genetic diversity of the vine after more than 500 years (inter- and intravarietal variability) of adaptation to this new environment, a prospection was carried out. For this purpose, 120 samples were collected and genotyped with 20 SSRs. A total of 52 unique profiles were found corresponding to 4 new varieties (Coello blanca, Barrerita negra, Malvasia periquin gomerae, Verdello gomerae), 9 individuals identical to the most widespread profile, and 39 individuals that presented variations (1 corresponding to a mutation of a new variety (Verdello gomerae de Monacal) and 38 corresponding to variations of known varieties, some of which included cases of triallelism or quadriallelism). The population of local vines in La Gomera Island is considered to be the most unique in the Canary Islands to date. It is hypothesised that the grapevine varieties Malvasia periquin gomerae and Verdello gomerae are possibly the most unique and that the Barrerita negra variety may have resulted from an interspecific crossbreeding. The Coello blanco variety (admixed) seems to have a strong Central European influence. Finally, we propose that the prime name for the Albillo forastero variety, which was arbitrarily imposed by the scientific community, be changed to the more widespread and better-known name in La Gomera Island and the Canary Archipelago, which is Forastera gomerae. [ABSTRACT FROM AUTHOR]

A prospection was carried out on Fuerteventura Island in order to explore the existing biodiversity of Vitis vinifera ssp. vinifera in almost desert conditions (<120 mm per year). For this purpose, 40 individuals were collected and genotyped with 20 SSRs. Nine known varieties and one unknown variety, named Majorera on the island, were identified. In addition, four new mutations were found in the varieties Listan negro and Listan prieto, respectively. Thirteen unknown individuals and five erratic accessions were identified. Seven new names are proposed for inclusion in the world databank (one main name (Majorera), one new synonym for Listan negro (Hoja moral), four new mutation names (Listan prieto de Antigua, Listan prieto de Vega, Hoja moral de El Rosario and Hoja moral de Betancuria) and a new synonymy for Muscat Hamburg (Moscatel), which is very widespread on the island). Finally, the possibility is raised that the new Majorera variety is not a pure vinifera but the product of an interspecific cross, as has happened with the variety found on the island of La Palma, Bienmesabe tinto. Once again, the Canary Archipelago shows itself to be a possible centre for the creation of biodiversity for the cultivated vine. [ABSTRACT FROM AUTHOR]

El Hierro island is postulated as the most biodiverse of the archipelago. To verify this hypothesis, the 87 individuals collected throughout the island were genotyped with 20 SSRs. As a result of this study, 28 varieties were described, 6 of which were new (Uval piñero, Uvalero volcánico, Pinar negro, Seis de Carlos, Tesoro blanco, Uval negro), and the first rose sport of the local Canary Islands variety Bermejuela was also found. Fifteen errors were detected in total. Eleven varieties were identified that were unknown to the vine growers and twenty individuals with variations (mutations) were found, of which two had already been described in a previous prospection in Lanzarote Island (intra-varietal variability). From this study, it is also proposed to incorporate 33 new names into the world database, corresponding mostly to the individuals and variations described for the first time, which represents a lexicographic enrichment. Finally, the singularity of the population of vines adapted to El Hierro island is demonstrated, not only with respect to the population of Canary Islands vines, but also with respect to the world population. The biodiversity and uniqueness of El Hierro and the Canary Archipelago reaffirm the proposal that the Canary Islands should be considered a world biodiversity centre. [ABSTRACT FROM AUTHOR]

This study investigates the impact of inoculating Torulaspora delbrueckii (Td) strains during the initial phase of carbonic maceration (CM) vinification, aiming to enhance the fermentative process and unique characteristics of CM wines. CM is a winemaking technique where whole bunches (without destemming and crushing) are enclosed in tanks filled with carbon dioxide, inducing intracellular fermentation. This study compares the effects of two Td strains on the MLF performance and sensory characteristics of CM wines using both inoculated and spontaneous MLF strategies. Although general physicochemical parameters remained consistent across conditions, organoleptic attributes showed significant differences due to T. delbrueckii presence. T. delbrueckii introduction during CM resulted in wines with increased anthocyanin content and a particular volatile profile. Isoamyl acetate, a key aroma in CM wines, was notably elevated, especially in the TdP strain. Sensory evaluations also revealed distinctions, with TdV wines displaying more pronounced aromas of red fruit, banana, and grass. Regarding MLF, T. delbrueckii presence notably enhanced performance, particularly in spontaneous MLF cases, accelerating fermentation completion. Inoculating the Oenococcus oeni strain OoVP41 also shortened MLF duration. These findings highlight the potential of Td strains to improve MLF efficiency and sensory attributes in CM wines. Using T. delbrueckii strains strategically enables winemakers to optimize MLF and improve sensory profiles, offering an opportunity to produce higher-quality CM wines. [ABSTRACT FROM AUTHOR]

Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Chile. Firstly, 5% and 10% of water was added to grape must. Secondly, the sequential inoculation of Metschnikowia pulcherrima with Saccharomyces cerevisiae was examined. The main objectives were to assess the efficacy of these treatments in reducing alcohol levels and their impact on organoleptic properties. Our findings revealed that the presence of M. pulcherrima in winery conditions was less effective in reducing ethanol. Nevertheless, wines resulting from this treatment exhibited an interesting composition with distinct sensory profiles. Furthermore, the Sc-5% W condition displayed promising results by reducing ethanol content by 0.47% (v/v), with less significant changes in the sensory profile. Although the Sc-10% W wines showed a more substantial ethanol reduction of 1.73% (v/v), they exhibited a decreasing trend in volatile compounds and polysaccharides, ultimately being perceived as less complex in sensory analysis and not being preferred by consumers. This research contributes to understanding how these approaches affect the alcohol content and sensory attributes of white wines and is fundamental to the sustainability of the sector and the ability of the sector to recover from climate challenges. [ABSTRACT FROM AUTHOR]

This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the crushed grapes before fermentation, called must replacement and hot pre-fermentative maceration, respectively. These procedures were proposed to reduce the alcohol content and increase the phenolic composition of the wine, according to the expected effects of climate change and current trends in consumer preferences. The investigation was made over three consecutive years (2016, 2017, and 2018). Both winemaking techniques allow the enhancement of the chromatic characteristics of wines via the modification of the phenolic composition. Additionally, such techniques allow the overcoming of the well-known limitations in the extractability of anthocyanins presented by the Tannat cultivar. Hot pre-fermentative maceration increases the proportion of the most oxidizable molecules delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, and petunidin-3-O-glucoside, suggesting heat inactivation of polyphenoloxidases enzymes. Must replacement and hot pre-fermentative maceration are technological alternatives that could significantly improve the intensity and chromatic characteristics of red wines. [ABSTRACT FROM AUTHOR]

Lensless microscopy requires the simplest possible configuration, as it uses only a light source, the sample and an image sensor. The smallest practical microscope is demonstrated here. In contrast to standard lensless microscopy, the object is located near the lighting source. Raster optical microscopy is applied by using a single-pixel detector and a microdisplay. Maximum resolution relies on reduced LED size and the position of the sample respect the microdisplay. Contrarily to other sort of digital lensless holographic microscopes, light backpropagation is not required to reconstruct the images of the sample. In a mm-high microscope, resolutions down to 800 nm have been demonstrated even when measuring with detectors as large as 138 μm × 138 μm, with field of view given by the display size. Dedicated technology would shorten measuring time. [ABSTRACT FROM AUTHOR]

GaN-based light emitting diodes (LEDs) have been shown to effectively operate down to nanoscale dimensions, which allows further downscaling the chip-based LED display technology from micro- to nanoscale. This brings up the question of what resolution limit of the illumination pattern can be obtained. We show two different approaches to achieve individually switchable nano-LED arrays. We evaluated both designs in terms of near-field spot size and optical crosstalk between neighboring pixels by using finite difference time domain (FDTD) simulations. The numerical results were compared with the performance data from a fabricated nano-LED array. The outcome underlines the influence of geometry of the LED array and materials used in contact lines on the final illumination spot size and shape. [ABSTRACT FROM AUTHOR]

Recent research into miniaturized illumination sources has prompted the development of alternative microscopy techniques. Although they are still being explored, emerging nano-light-emitting-diode (nano-LED) technologies show promise in approaching the optical resolution limit in a more feasible manner. This work presents the exploration of their capabilities with two different prototypes. In the first version, a resolution of less than 1 µm was shown thanks to a prototype based on an optically downscaled LED using an LED scanning transmission optical microscopy (STOM) technique. This research demonstrates how this technique can be used to improve STOM images by oversampling the acquisition. The second STOM-based microscope was fabricated with a 200 nm GaN LED. This demonstrates the possibilities for the miniaturization of on-chip-based microscopes. [ABSTRACT FROM AUTHOR]

The recent advances in chip-size microscopy based on optical scanning with spatially resolved nano-illumination light sources are presented. This new straightforward technique takes advantage of the currently achieved miniaturization of LEDs in fully addressable arrays. These nano-LEDs are used to scan the sample with a resolution comparable to the LED sizes, giving rise to chip-sized scanning optical microscopes without mechanical parts or optical accessories. The operation principle and the potential of this new kind of microscope are analyzed through three different implementations of decreasing LED dimensions from 20 µm down to 200 nm. [ABSTRACT FROM AUTHOR]

Phosphorus (P) is a limited resource and can promote eutrophication of water streams and acidification of oceans when discharged. Crushed autoclaved aerated concrete (CAAC), a by-product from demolition, has shown great potential for recovering P. The potential of CAAC to be used in nature-based solutions as a P-reactive filter medium was evaluated by performing preliminary batch essays. Here, we evaluated the interactions and main effects of the initial concentration of P (Pi; 5, 10 or 20 mg L−1), particle size (PS; 4 or 5 mm) and contact time (CT; 60, 180, 360, 720 and 1440 min) upon the removal. We performed physical and chemical characterization to understand the removal processes. Data collected were fitted in adsorption kinetic models. The statistical analysis showed a significant interaction between CT and Pi, with the combination of its main effects stronger on P removal than each one separately. Intriguingly, we noticed that the higher the concentration of Pi, the faster and higher the removal of P. Contrary to expectations, PS 5 mm showed higher removal rates than PS 4 mm, indicating that besides adsorption, other unidentified chemical processes are in place. Further studies using columns/pilots with real wastewater are recommended for a future follow-up. [ABSTRACT FROM AUTHOR]

The effect of the botanical origin, pH level and ethanol content of different oenological tannins on the color of malvidin-3-O-monoglucoside solution, including their effectiveness as copigments, was studied. Briefly, a model wine solution (4 g/L of tartaric acid, pH 3.5 and 12% ethanol) containing 50 mg/L of malvidin-3-O-monoglucoside was prepared and supplemented with 0.1, 0.2 and 0.4 g/L of commercial tannins using (−)-epicatechin as reference control copigment. Six additional model wine solutions (12% ethanol at pH 3.1, 3.5 or 3.9, and 10%, 12% or 14% ethanol at pH 3.5) were prepared as previously described. Samples were stored under airtight conditions. After a week the full absorbance spectrum in the visible range (400–800 nm) was measured and CIELAB color space was determined. These measurements, including an increase in a* (redness), a decrease in b* (yellowness) and a decrease in L* (lightness), indicated that all oenological tannins had a clear positive effect on color copigmentation. Moreover, hydrolysable tannins appeared to be better copigments than condensed tannins as the copigmentation effectiveness (Cp) was found to be between two to four times higher. The effects of these tannins were dose-dependent because a higher addition resulted in a greater impact on copigmentation. In general, an increase in pH and ethanol content resulted in a decrease of the effect of tannins on color. Independent of intrinsic wine conditions, hydrolysable tannins, more specifically gallotannin, remain the most effective in increasing red wine color. These results prove that supplementation with oenological tannins, especially hydrolysable tannins, could be an interesting tool for the improvement of the red wine color. [ABSTRACT FROM AUTHOR]

We describe the integration of techniques and technologies to develop a Point-of-Care for molecular diagnosis PoC-MD, based on a fluorescence lifetime measurement. Our PoC-MD is a low-cost, simple, fast, and easy-to-use general-purpose platform, aimed at carrying out fast diagnostics test through label detection of a variety of biomarkers. It is based on a 1-D array of 10 ultra-sensitive Single-Photon Avalanche Diode (SPAD) detectors made in a 0.18 μm High-Voltage Complementary Metal Oxide Semiconductor (HV-CMOS) technology. A custom microfluidic polydimethylsiloxane cartridge to insert the sample is straightforwardly positioned on top of the SPAD array without any alignment procedure with the SPAD array. Moreover, the proximity between the sample and the gate-operated SPAD sensor makes unnecessary any lens or optical filters to detect the fluorescence for long lifetime fluorescent dyes, such as quantum dots. Additionally, the use of a low-cost laser diode as pulsed excitation source and a Field-Programmable Gate Array (FPGA) to implement the control and processing electronics, makes the device flexible and easy to adapt to the target label molecule by only changing the laser diode. Using this device, reliable and sensitive real-time proof-of-concept fluorescence lifetime measurement of quantum dot QdotTM 605 streptavidin conjugate is demonstrated. [ABSTRACT FROM AUTHOR]