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The article discusses various official reports approved by the Real Academia de la Historia in Spain. Topics addressed include the Real Academia's general guidelines and objectives for designating cities and towns as “historic”, the designation of the Asturian bagpipe mass as a heritage of cultural interest, and the Proyecto de Real Decreto, a project which creates a registry of great places of Spain as well as titles of nobility. Also discussed is the proposed design of a coat of arms and flag for the municipality of Selas in Guadalajara, Spain.

This article reviews some problems about the literary production of bishop Pelagius of Oviedo. Firstly, it tries to prove the existence, not generally accepted, of a scriptorium in the Oviedo cathedral, where the Liber Testamentorum and several versions of the Corpus pelagianum were written and illuminated. Secondly, it studies the role played by Pelagius's works in the constructive process of diocesan memory. Lastly, it tries to explain how historical and diplomatic texts, linked to their miniatures, updated the old sumptuary objects preserved in Oviedo from the time of the Asturian Kingdom. [ABSTRACT FROM AUTHOR]

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Aims: To analyse the genetic diversity and the dynamics of Saccharomyces strains in spontaneous fermentation in ciders. The effect of the cellar, harvest and cider-making technology were evaluated. Methods and Results: The ecology of spontaneous cider fermentations in the same cellar (Asturias) was studied for two consecutive harvests (2000 and 2001) by using mtDNA restriction analysis. Our results showed that there was a succession of genetically different strains of Saccharomyces during cider production. In general, strains of Saccharomyces bayanus species predominated at the early fermentation steps (begining and/or tumultuous fermentations), while Saccharomyces cerevisiae yeasts were the most abundant at the end of the fermentation. Five S. bayanus strains (patterns III, VII, VIII, XV and XVII) were present at significant frequencies in all the experimental tanks during the two consecutive years. The results of the cluster analysis (unweighted pair group method using average linkage) showed higher similarities for the patterns III, XV, VII and VIII. Therefore, these strains should be considered associated with the microbiota of this cellar. Conclusions: A high polymorphism within populations of Saccharomyces was found throughout the different stages of Asturian production of cider. In all the cider fermentations, a variable number of S. bayanus and S. cerevisiae strains was always present. Our results indicate, over the period of time studied, the existence of the natural microbiota in the cellar. Significance and Impact of the Study: This study has allowed us to gain a better understanding of the role of wild Saccharomyces yeast in Asturian cider fermentations. [ABSTRACT FROM AUTHOR]