Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found in grapes but also in other habitats as soil, insects and plants, extensively distributed around the world. In a 3-day culture, it shows spherical to ellipsoidal morphology appearing in single, paired cells or short clusters. It is a teleomorph yeast with 1-4 spherical ascospores and it is characterized by a low production of volatile acidity that helps to control global acetic acid levels in mixed or sequential inoculations with either S. cerevisiae or other non-Saccharomyces species. It has a medium fermentative power, so it must be used in sequential or mixed inoculations with S. cerevisiae to get dry wines. It shows a high production of lactic acid able to affect strongly wine pH, sometimes decreasing wine pH by 0.5 units or more during fermentation. Most of the acidification is produced at the beginning of fermentation facilitating the effect in sequential fermentations because it is more competitive at low alcoholic degree. This application is especially useful in warm areas affected by climatic change. pH reduction is produced in a natural way during fermentation and prevents the addition of tartaric acid, that produces tartrate precipitations, or the use of cation exchangers resins highly efficient reducing pH but with undesirable effects on wine quality. Production of lactic acid is done from sugars thus reducing slightly the alcoholic degree, especially in strains with high production of lactic acid. Also, an improvement in the production of 2-phenylethanol and glycerol has been described.Fermentation 2018, 4, 53 2 of 12 necessary a minimum of 200 mg/L of YAN (yeast assimilable nitrogen) to avoid sluggish or stuck fermentations [7]. Serine as N-source also has shown an improvement in the fermentation performance of LT [8]. Strains of LT can express the following extracellular enzymatic activities with effect in wine aroma or phenol extraction: Esterase, Esterase-Lipase, ß-glucosidase, Pectinase, Cellulase, Xylanase, Glucanase [9].Fermentation 2018, 4, x 2 of 12 LT is able to ferment glucose and sucrose [5] and weakly galactose. It shows variable capacity to ferment maltose, trehalose and raffinose [6]. Nitrogen nutrition is similar to S. cerevisiae being necessary a minimum of 200 mg/L of YAN (yeast assimilable nitrogen) to avoid sluggish or stuck fermentations [7]. Serine as N-source also has shown an improvement in the fermentation performance of LT [8]. Strains of LT can express the following extracellular enzymatic activities with effect in wine aroma or phenol extraction: Esterase, Esterase-Lipase, ß-glucosidase, Pectinase, Cellulase, Xylanase, Glucanase [9].

Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non-Saccharomyces yeasts and emerging technologies to these parameters are reviewed and discussed.

This paper presents the outcomes of a study into online teaching. It builds upon previous research and conceptual frameworks produced by Kember and Kwan (Instr Sci 28(5):469-490, 2000) and Roberts (Instr Sci 31(1-2): 2003). It advances research on conceptions of, and approaches to, teaching by examining teaching in a novel context: distance-taught courses at the postgraduate level. Lecturers were interviewed from a Faculty of Health Sciences in a research-intensive Australian University. Relationships between conceptions and approaches found in previous research were confirmed in this study. However, it was found that the conceptions of online teaching proposed by Roberts (Instr Sci 31(1-2):127-150, 2003) did not adequately distinguish between the conceptions held by the lecturers interviewed in this study. Three modified conceptions of online teaching are proposed: 'for individual access to learning materials and information; and for individual assessment'; 'for learning related communication (asynchronous and/or synchronous)'; and 'as a medium for networked learning'. Some of the dimensions developed by Roberts to describe approaches to online teaching were not applicable in this study setting and needed further modification. Two broad approaches emerged: 'informative/ individual learning focused' and 'communicative/networked learning focused'. Contextual influences on teaching reported by Kember and Kwan (Instr Sci 28 (5): 2000)that is, institutional influence, nature of students and subject and curriculum-were revealed in this study to have different levels of influence over approaches to online teaching: the first two being the more relevant ones.

Ultra-high pressure homogenization (UHPH) is a fast and efficient technique that can sterilize fluid foods at low temperatures or even under cooling conditions. A white must (Vitis vinifera L.) was processed at 300 MPa (inlet temperature 20 ºC, in-valve temperature 98 ºC, outlet temperature 25 ºC, and time in valve 0.02 s) and their performance was compared with two untreated controls, a must that underwent a spontaneous fermentation (without SO2 addition) and another must that was sulfited with 35 mg/L of total SO2 and inoculated with the same Saccharomyces cerevisiae yeast as the UHPH-treated must. UHPH treatment led to the total elimination of grape microorganisms considering an initial population of 1x10 6 CFU/mL in average of wild yeasts and fungi in must, and approximately 7x10 3 CFU/mL of background bacteria. In a parallel assay, UHPH-processed must without yeast inoculation showed absence of fermentation for eight days at 18 ºC. The musts treated with UHPH showed a lighter appearance (10%) before fermentation compared to the control. The triangular test verified the existence of sensory differences between the wines obtained and the preference tests showed that the judges found the wine obtained from the UHPH-treated must more fruity (3.5/5 compared with 1.5-2 in controls) and with better aroma. Industrial relevance UHPH is an interesting way to process the must before fermentation allowing the reduction of sulfite addition while controlling wild and spoilage microorganisms.

A total of 36 adult individuals of Leptodactylus latinasus were collected near the city of Corrientes, Province of Corrientes in Argentina. The main goals of this study were: (1) to determine the helminth parasite fauna of L. latinasus; (2) to determine the richness and diversity of parasites at the component and infracommunity levels; (3) to analyze the relationships between helminth, frog body size and sex; and (4) to identify and examine species affinity of helminth communities. The helminth component community of this frog's population consisted of 17 species. The predominant groups of parasites were the trematodes (adults: Glypthelmins repandum, Catadiscus inopinatus and Haematoloechus longiplexus; larvae: Travtrema aff. stenocotyle, Bursotrema aff. tetracotyloides, Styphlodora sp., unknown opisthogonimid species, Petasiger sp. and unknown strigeid species), followed by the nematodes (Cosmocerca podicipinus, C. parva, C. rara, C. cruzi, Schrankiana schranki and Aplectana hylambatis); other groups of parasites were represented by only one species (unknown larval cestode species and Centrorhynchus sp.). All parasite helminth species showed an aggregated pattern of distribution. The most infected organs were kidneys, small intestine, large intestine and pharyngeal zone. The host body size was important in determining the parasites abundance of G. repandum. At the level of component community G. repandum was the species with highest prevalence of infection and Bursotrema aff. tetracotyloides was the dominant species. Helminth species showed four significant pairs of covariation and two significant pairs of association in the infracommunities of Leptodactylus latinasus.