Wine aging is an important process to produce high-quality wines. Traditionally, wines are aged in oak barrel aging systems. However, due to the disadvantages of the traditional aging technology, such as lengthy time needed, high cost, etc., innovative aging technologies have been developed. These technologies involve aging wines using wood fragments, application of micro-oxygenation, aging on lees, or application of some physical methods. Moreover, wine bottling can be regarded as the second phase of wine aging and is essential for most wines. Each technology can benefit the aging process from different aspects. Traditional oak barrel aging technology is the oldest and widely accepted technology. The application of wood fragments and physical methods are promising in accelerating aging process artificially, while application of micro-oxygenation and lees is reliable to improve wine quality. This paper reviews recent developments of the wine aging technologies. The impacts of operational parameters of each technology on wine quality during aging are analyzed, and comparisons among these aging technologies are made. In addition, several strategies to produce high-quality wines in a short aging period are also proposed.

Our aim was to determine the incidence of type 2 diabetes mellitus in a nationwide population based cohort from Spain (di@bet.es study). The target was the Spanish population. In total 5072 people older than 18 years,were randomly selected from all over Spain). Socio-demographic and clinical data, survey on habits (physical activity and food consumption) and weight, height, waist, hip and blood pressure were recorder. A fasting blood draw and an oral glucose tolerance test were performed. Determinations of serum glucose were made. In the follow-up the same variables were collected and HbA1c was determined. A total of 2408 subjects participated in the follow-up. In total, 154 people developed diabetes (6.4% cumulative incidence in 7.5 years of follow-up). The incidence of diabetes adjusted for the structure of age and sex of the Spanish population was 11.6 cases/1000 person-years (IC95% = 11.1-12.1). The incidence of known diabetes was 3.7 cases/1000 person-years (IC95% = 2.8-4.6). The main risk factors for developing diabetes were the presence of prediabetes in cross-sectional study, age, male sex, obesity, central obesity, increase in weight, and family history of diabetes. This work provides data about population-based incidence rates of diabetes and associated risk factors in a nationwide cohort of Spanish population.

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9Olive oil is an important vitamin E source, which shows a wide variation range. 10 Therefore the interest on distinguish classes. In this study, we assessed models based on 11 partial least squares (PLS) and discriminant analysis (PLS-DA), using near-infrared 12 spectroscopy (NIRS). Estimating the -tocopherol and total tocopherols contents by 13 using the PLS models were suitable according to the predicting exercises, which gave 14 residual predictive deviations 2.37 and 2.01. Sorting test of olive oil in two classes by 15 -tocopherol with the PLS model provided 99.9% success. The PLS-DA assessment for 16 the same purpose gave coefficients of predictive specificity and sensitivity for the high 17 -tocopherol class 0.96 and 0.84, respectively. The data proves the feasibility of 18 estimating the olive oil-tocopherol or total tocopherols contents by using NIRS. 19Besides, these techniques can be helpful rapid methods in the industry for sorting olive 20 oils according to their vitamin E content. They are friendly to the environment, which is 21 important. 22

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