The invasive mosquito Aedes japonicus japonicus is spreading in northeastern Italy.

BACKGROUND: The invasive mosquito species, Aedes japonicus japonicus, was detected in northeastern Italy for the first time in 2015, at the border with Austria. After this finding, a more intensive monitoring was carried out to assess its distribution and to collect biological data. Herein, we report the results of four years (2015-2018) of activity. METHODS: The presence of Ae. j. japonicus was checked in all possible breeding sites through collections of larvae. The monitoring started from the site of the first detection at the Austrian border and then was extended in all directions. The mosquitoes were identified morphologically and molecularly. RESULTS: Aedes j. japonicus was found in 58 out of 73 municipalities monitored (79.5%). In total (2015-2018), 238 sampling sites were monitored and 90 were positive for presence of Ae. j. japonicus larvae (37.8%). The mosquito was collected mainly in artificial containers located in small villages and in rural areas. Cohabitation with other mosquito species was observed in 55.6% of the samplings. CONCLUSIONS: Aedes j. japonicus is well established in Italy and in only four years has colonised two Italian Regions, displaying rapid spreading throughout hilly and mountainous areas. Colonization towards the south seems limited by climatic conditions and the occurrence of a large population of the larval competitor, Ae. albopictus. The further spread of Ae. j. japonicus has the potential to pose new threats of zoonotic agents (i.e. Dirofilaria spp. and West Nile virus) within areas at altitudes previously considered at negligible risk in Italy.

Combined magnetic resonance imaging and high resolution spectroscopy approaches to study the fertilization effects on metabolome, morphology and yeast community of wine grape berries, cultivar Nero di Troia.

Effects of fertilization practices, mineral (M) and organo-mineral (OM), on molecular composition of Nero di Troia cultivar grape berries was studied using conventional chemical analysis, Magnetic Resonance Imaging (MRI) and 1H NMR spectroscopy on intact berries and extracts, respectively, and through analysis of yeast species developed on grape skins. Plants vegetative status did not differ between the two fertilization practices, whereas some grape juice chemical characteristics differed in fertilized grapes. MRI provided information on grape berries morphology through weighted images depending on spin-spin (T2) and spin-lattice (T1) relaxation times. T1 values were the highest in OM grape berries. 1H NMR metabolic profile, combined with chemometric analysis, evidenced significant differences for some metabolites (valine, leucine, isoleucine, proline, and malic acid). Furthermore, higher frequency of yeasts genus Starmella sp., isolated from OM grape berries contributed to reinforcing the found results on the physiological response of wine grape Nero di Troia to fertilization.

Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.

Three Primitivo (Vitis vinifera, cv.) red wines were microvinified by means of different winemaking technologies: no stem-contact fermentation destemming 100% of grapes (D100); stem-contact fermentation destemming 75%, 50% of grapes (D75-D50) respectively. The objectives of this work were to improve proanthocyanidins content in wine, to monitor the relationships between anthocyanins/tannins and to detect the effects on the polymerization state of polyphenols after 12 months storage of wines. D100 showed higher anthocyanins content but lower color intensity and phenolic compounds content with respect to the theses D75 and D50, the last two showing lower anthocyanins content due their partial adsorption by grape stems during the fermentation. D75 gave the best results in terms of anthocyanins/color intensity balance and showed a better wine tannin component with respect to D50. Moreover after 12 months storage D50 reached a more advanced and stable polymerization state of colored pigments than the other wines.