0000000000080542
AUTHOR
Francesca N.
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità
La fermentazione spontanea è un processo biologico incontrollato durante il quale molti lieviti e/o batteri potrebbero aumentare rapidamente in concentrazioni tali incidere negativamente sulla qualità del prodotto finale. A tal proposito, al fine di ottimizzare la crescita di lieviti con buone attitudini enologiche, si utilizza il metodo “pied de cuve”. Questa tecnica enologica è in grado di realizzare in una determinata massa di mosto dal volume ridotto, una fermentazione alcolica con un ceppo di lievito opportunamente inoculato o con ceppi di lieviti indigeni, naturalmente presenti nel mosto. Al fine di valorizzazione ed aumentare la diffusione di pratiche enologiche basate su un ridotto …
Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain
The present work was performed to improve the general quality characteristics of sparkling wines produced in Southern Italy (Sicily region) as well as the sustainability of the production process. To this purpose, two novel approaches were applied during experimental winemaking: (i), the use of raceme grapes (formed from the secondary shoots) of Grillo cultivar to improve the chemical characteristics of sparkling base wine; (ii), the technological selection of potential fructophilic Saccharomyces cerevisiae strains isolated from honey by-product to improve the alcoholic fermentations and the organoleptic features of bottled wines. The racemes are typical of Grillo cugrapes and mature 20 day…
Microbiological characteristics of compost produced from dairy and wine by-products
Wine and dairy chains rapresent of the agri-foof leading sectors in Sicily. Composting residues from these two chains would contribute to increase the environmental sustainability of the production with additional advantages represented by the reduction the costs recover soil fertility. This work represents the first attempt to combine the green of the vine cultivation as well as wine and dairy by-products. Raw materials provided potential bioactivators identified as Bacillus subtilis, Bacillus velezensis and Kocuria rhizophila which showed cellulolytic activity. The strain were inocultated in the mass to be composted in order to accelerate the process. Four compost trials were performed: (…
Processi tradizionali e polifenoli naturali per formaggi innovativi e nutraceutici
l’aggiunta di composti antiossidanti naturali nei prodotti caseari ne aumenta il valore nutrizionale e il periodo di conservabilità
Strategie microbiologiche per la produzione di vini base ad elevata acidità da racemi della cultivar Grillo per l’ottenimento di spumanti siciliani
Sempre maggiore è l’importanza che stanno acquisendo gli spumanti Italiani nel mondo, ed anche la produzione vitivinicola in Sicilia è aumentata nell’ultimo decennio. Gli spumanti di qualità, però, sono caratterizzati da un’elevata acidità che non sempre è raggiunta nei vini base e negli spumanti prodotti nelle aree con climi caldo-temperati come quello siciliano. A tale scopo, si sono svolte delle fermentazioni su un mosto di racemi di Grillo, per l’ottenimento del vino di base spumante, avviando numerose attività di natura microbiologica, molecolare, chimico-fisica e sensoriale. I lieviti utilizzati come starter nelle fermentazioni, sono stati isolati da uve racemi raccolte nelle vendemmi…
Use of selected indigenous yeasts from racemes of Grillo grape variety to improve the production of sparkling base wine
The production of sparkling wines in Sicily is increasing considerably. The most important oenological characteristics of high quality sparkling wines are high content of acidity and low pH. In Sicily, white grape varieties such as those of the cultivar Grillo are characterized by very low concentrations of malic and tartaric acids due to hot climate and reduced rainfall typical of the production area. On the other hand, a very large amount of raceme grapes, characterized by low pH and high content of tartaric and malic acids, is largely produced by Grillo varieties. Hence, the winemaking of racemes might represent a technological solution to increase the quality of the acids in the final w…
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder
Food fortification is a current practise to increase the bioavailability of certain nutrients. In this study, 5% (w/w) pistachio powder was added to tender wheat flour or durum wheat semolina to evaluate its contribution to augment the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species lactic acid bacterial (LAB) starter culture (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030). In order to determine the influence of pistachio powder on the evolution of LAB, sourdough bread productions were compared with control trials obtained from flour or semolina and evaluated for the develo…