0000000000625668
AUTHOR
Gerardina Attanasio
Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa)
This work evaluated the effects of two drying temperatures (40 and 60 degreesC) on some physical and chemical properties of chestnuts, both dried and after their rehydration using steam at 100 degreesC. The morphological characteristics of fresh starch granules were characterized by a round or oval shape, with diameter length ranging from 3.0. to 15.0 mum. After drying and rehydration, the granules appeared more shapeless and the surfaces were quite rough. The changes also caused more of the open pore volume fraction in samples dried at 60 degreesC, than in those dried at 40 degreesC and, much more, than the fresh samples. Also, calorimetric behaviour, starch and simple sugar changes after …
Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration
Nero d’Avola and Shiraz grapes were subjected to pre-fermentative cold maceration at 4°C for about 24 h in industrial winemaking, in order to evaluate the effects of the pre-treatment on aroma profile. The volatile compounds were identified by gas chromatography-mass spectrometry and grouped into 14 chemical families 4 and 9 months after bottling. Principal components analysis (PCA) plots of the volatile compounds showed clear separation among wines from the Shiraz and Nero d’Avola varieties. For instance, Shiraz wines were characterized along the PC1 axe by esters of organic acids, norisoprenoids and C6 alcohols, while Nero d’Avola wines were characterized by acetates and monoterpenic oxid…