Underwater explosions are inherently complex and unique physical phenomena markedly distinct from those occurring above the surface. This distinctiveness is primarily attributed to the relatively incompressible nature of water, which fundamentally alters the propagation and impact of shock waves. The study of underwater explosions is paramount in applications such as underwater demolitions for construction and salvage operations. These applications require a comprehensive understanding in order to mitigate the disturbances’ impact on marine structures and ecosystems. Studying underwater explosions and their mitigation encompasses various disciplines, including fluid mechanics, materials science and structural engineering. The work reviewed in this study contributes significantly to enhancing safety measures in marine structures by providing critical insights into the behaviour of structures under extreme conditions. This includes understanding the behaviour of gas bubbles formed by explosions, the transmission of shock waves through different media and the resultant forces exerted on structures submerged in water. Consequently, this review is meant to aid in designing robust and resilient marine systems capable of withstanding severe loading conditions caused by underwater explosions by providing key engineering considerations. The continuous evolution of this research area is essential for advancing maritime technology, ensuring the safety of undersea operations and protecting marine environments from the adverse effects of extreme subaqueous loadings.

The yeast, Brettanomyces bruxellensis (Brett) is a significant cause of quality defects associated with red wine spoilage. At least some wine producers spend significant resources to prevent, detect, and mitigate damage from Brett, and many express concern about it, but some producers and consumers say they like it in small doses. Brett damage is especially of concern in premium red wine and has become more of a concern to producers in recent years as consumers have become better informed about it. We combine information from diverse sources to develop an initial understanding of the economics of Brettanomyces and management practices to mitigate its consequences. An analysis of detailed confidential data from three wineries in California reveals that at least some wineries are incurring significant costs to reduce the risk of infection with Brettanomyces. Some other wineries that opt not to spend so much on prevention are incurring higher costs in treating infected wines and in lost value from wines being downgraded to lower-valued blends. Results from an online survey of industry participants reinforce the analysis of the detailed data from the three wineries and suggest that the findings may be indicative of conditions more generally across the industry. (JEL Classifications: D22, D24, L66)