Bioclimatology deals with the interrelation between climate and living organisms, in particular, plants and plant communities, considering the main climate variables that are relevant for species distribution. In this context spatial interpolation of monthly temperature and precipitation data using 203 rain gauges and 68 temperature gauges for Sardinia (Italy) was undertaken. As interpolation technique, we used regression kriging which combines multiple linear regression (MLR) with ordinary kriging of the residuals. MLR procedures include as independent variables: altitude, latitude, longitude, coast distance and a topographic factor of relative elevation. Elevation data were obtained from digital elevation model at 40 m resolution. Following the approach of the Worldwide Bioclimatic Classification System, a bioclimatic diagnosis of the entire territory was derived using map algebra calculations of the bioclimatic indices proposed by Rivas-Martínez et al. [(2011). Worldwide Bioclimatic classification system. Global Geobotany, 1, 1 -638]. Two macrobioclimates (Mediterranean pluviseasonal oceanic and Temperate oceanic), one macrobioclimatic variant (Submediterranean), and four classes of continentality (from weak semihyperoceanic to weak semicontinental), eight thermotypic horizons (from lower thermomediterranean to upper supratemperate) and seven ombrotypic horizons (from lower dry to lower hyperhumid) were identified, resulting in a combination of 43 isobioclimates. The resulting map represents a useful environmental stratum, for regional planning, ecological modeling and biodiversity conservation.

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The chemical composition affects the sensory properties and quality of Extra Virgin Olive Oil (EVOO). In addition, its knowledge can supply valuable information about the cultivar and its geographical origin. The goal of this study is to obtain a protocol in order to be able to recognize the composition of various Sardinian oils and to consequently correlate them with their production areas. High‐resolution 1H NMR spectroscopy was used to analyze 100 (82 training + 18 test sets) samples of EVOO from the Bosana cultivar, collected from different growing areas in Sardinia (Italy). Growth areas were classified on the basis of FAO‐UNEP aridity index. NMR data were processed with multivariate statistical analysis. NMR profiling presents a connection between environmental factors of Sardinian cultivation areas and the chemical composition of EVOO. An NMR‐based metabolomic approach that uses six “one‐to‐one” OPLS‐DA models allowed us to discriminate the different influence of evapotranspiration, solar exposure, and altitude on the chemical composition of Bosana EVOO. Practical Applications: Detailed knowledge of NMR spectra pattern variations could have a potential impact on olive oil market. The application of the 1H NMR metabolomic, based on chemometric models, can be a useful tool in order to certificate the geographical origin of EVOO. An NMR‐based metabolomic approach,using “one‐to‐one” OPLS‐DA models, allows to identify biomarkers of different production zones in “Bosana” Sardinian EVOO.

Durum wheat (Triticum durum Desf.) has potential as an adjunct in brewing given its agronomic, chemical and technological properties. The aim of this work were to identify the cultivable microflora and evaluate the technological quality of the durum wheat variety 'Senatore Cappelli' grown and used by a craft brewery in Sardinia, Italy. The isolated bacterial strains were mainly rhizospheric (Kocuria rizophila, Microbacterium aerolatum and Bacillus pumilus) and associated with the microbiota of wheat (Staphylococcus spp.). None have been reported previously as spoilage species in brewing. The dominant yeast genera were Cryptococcus spp. and Rhodotorula spp., followed by Saccharomyces cerevisiae. The dominant filamentous fungus genera were Alternaria and Rhizopus. Low levels of mycotoxigenic Fusarium spp., Aspergillus spp. and Penicillium spp. were isolated. However, the levels of deoxynivalenol, T2-HT2, fumonisin, aflatoxin and ochratoxin detected in the malt and grain were below the thresholds defined by European law. Malt obtained from raw grain showed interesting technological properties, but required specific malting parameters different from those of common wheat and barley. These data suggest that the use of locally grown durum wheat in brewing can increase sustainability and reduce costs, while reinforcing the link with the terroir and promoting reduced mycotoxin levels.Additional supporting information may be found online in the Supporting Information section at the end of the article.Microbial communities and malt quality of durum wheat used in brewing J. Inst. Brew. 2019; 125: 222-229

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