Evoluzione degli aromi varietali durante l’appassimento dell’uva Moscato d’Alessandria

Esperienze di chiarifica dei vini con proteine vegetali

Maturazione dei vini rosati con la tecnica “sur lies”

Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese

Abstract This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes' milk; and to produce a new typology of raw ewes' milk through the application of “Grana” technology for which the name “Gran Ovino” was chosen. With this in mind, raw milk from an individual farm was transformed under controlled conditions at a dairy pilot plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing and the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413). Ten microbial groups were investig…

Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times

In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called “colatura di alici di Cetara”, is investigated after 12, 24, and 48 months of aging in wooden barrels. Some physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated during the aging of the samples. Glutamate, which together with aspartate is responsible for the umami taste, was the predominant free amino acid in the tested fish sauce, with a significant increase during the 48 months of maturation. The total amino acid content of the anchovy sauce increased from 24 to …

Caratterizzazione del profilo polifenolico dei vini Nero d’Avola. Influenza delle pratiche colturali sul profilo polifenolico

Evoluzione dei composti fenolici durante la maturazione di uve Nero d’Avola, Merlot

Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily

Loquat cultivation in Sicily is mainly based on nonnative cultivars and local ecotypes characterized by high nutraceutical value and appreciable physicochemical characteristics. Increased interest in commercial loquat production has increased the intention to provide premium quality loquat cultivars that include volatile substances capable of conditioning the sensorial properties and, therefore, the acceptability of fruits by consumers. This study determined the content of volatile compounds in nonnative and local loquat fruits grown in Sicily. Analyses were performed on five international cultivars and four local cultivars.

Dalla maturazione alla conservazione dei vini

Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums

Previous investigations on pizza dough lactic acid bacteria (LAB) revealed that facultative heterofermentative species (FHS) were more represented than obligate heterofermentative species (OHS) within the Lactobacillus genus. Thus, the main hypothesis of this work was that facultative and obligate heterofermentative Lactobacillus species can impact differently the appreciation of baked pizza. The performances of different Lactobacillus, including L. sanfranciscensis, L. brevis and L. rossiae among OHS and L. plantarum, L. graminis and L. curvatus among FHS were tested in single or multiple combinations during pizza production. The values of pH, total titratable acidity and LAB levels indica…

PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO

The production of artisan gelato has always been a very important sector for the Italian economy, the aim of this work is to highlight the peculiarity of production in Sicily, in synergy with a young economic reality and the production reality that is expanding Gelateria Cappadonia, Caffè Morettino Srl Palermo and the academic world. The aim of this research is to solve the color change during the production of artisan coffee gelato.

Characterization of monovarietal Sicilian olive oils

Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives

Background: Because of damage caused by mechanical harvesting, the drupes for table olive production are traditionally hand harvested. Until now, no data have been available on the microbiological and chemical features of mechanically harvested drupes during fermentation. Results: Drupes mechanically harvested and inoculated with Lactobacillus pentosus OM13 were characterized by the lowest concentrations of potential spoilage microorganisms. On the other hand, drupes mechanically harvested and subjected to spontaneous fermentation showed the highest concentration of Enterobacteriaceae and pseudomonads during transformation. The lowest decrease of pH (4.20) was registered for the trials inoc…

Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production

The present work was undertaken to evaluate the effect of natural wine making on the microbial and chemical composition of Marsala base wine. To this purpose, a large-scale vinification process of Grillo grape cultivar was monitored from the grape harvest to the final product. Total yeasts (TY) showed a rapid increase after must pressings and reached values that were almost identical to those registered during conventional wine makings. Lactic acid bacteria (LAB) were registered at the highest levels simultaneous to those of yeast growth at the beginning of the process. Saccharomyces cerevisiae was the species found at the highest concentrations in all samples analysed. Several strains (n =…

Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives

This study is aimed to investigate bacterial community and its dynamics during the fermentation of Nocellara Etnea table olives and to study its effect on metabolome formation. Six different combination of bacterial cultures (BC1-BC6) were used as starters for table olive fermentation and one additional process, conducted without addition of any starters, was used as control (C). The processes were conducted in triplicate and, overall, 21 vessels were performed at industrial scale. The fermentation was monitored for 120 days through culture-dependent and –independent approaches. Microbial counts of the main microbial groups revealed slight differences among brine samples, with the exception…

1H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d’Avola Red Wines

: In this study, the soil effect on the micro-component composition of Nero d'Avola wines obtained from different locations was investigated through 1H NMR-based metabolomics. Two different approaches were applied: the targeted (TA) and the non-targeted one (NTA). The former differentiated the wines by profiling (i.e., by identifying and quantifying) a number of different metabolites. The latter provided wine fingerprinting by processing the entire spectra with multivariate statistical analysis. NTA also allowed investigation of the hydrogen bond network inside wines via the analysis of 1H NMR chemical shift dispersions. Results showed that the differences among wines were due not only to t…

Cabernet sauvignon. Nota II: variazioni della composizione delle uve nel corso della maturazione

Impiego enologico di un ceppo di Kluyveromyces marxianus isolato a Linosa

An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum

The aim of this study was to evaluate the effect of different packaging systems alternatives to vacuum that is commonly applied for PDO Vastedda della Valle del Belice (VdB) cheese, a tipical pasta filata cheese, made with raw ewes’ milk. After production following the traditional cheesemaking protocol, VdB cheeses were packaged as follows: vacuum, paraffin wax and two different Modified Atmosphere Packaging (MAP) consisting of a gas mixture of 70% CO2-30% N2 (MAP1) and 100% N2 (MAP2). Cheeses were stored at 4°C and analyzed (25 g) at time 0 and after 15, 30, 60, 90, 120 and 180 days. All the samples were subjected to microbiological analyses for the evaluation of total mesophilic aerobic b…

Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics

Early vat bacterial biofilms developed spontaneously through contact with whey have been characterized on seven wood types (Castanea sativa Miller, Cedrus libani, A. Rich., Prunus avium L., Fraxinus ornus L., Juglans regia L., Pinus nigra J.F. Arnold and Populus nigra L.). The present study aimed to evaluate the influence of these biofilms on the microbiological, chemical, physical and sensory characteristics of PDO Vastedda della valle del Belìce (VdB) cheese, processed traditionally from raw ewe's milk using wooden tools. To this purpose, the experimental cheeses after 15 d of refrigerated storage were examined. Lactic acid bacteria (LAB) populations dominated the microbial community of a…

APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE

Effects of 1-MCP on post harvest quality and internal browning of white-flesh loquat fruit during cold storage

Introduction – Treatments with 1-methylcyclopropene (1-MCP), an inhibitor of ethylene perception, were investigated on white-flesh loquat fruit to extend its shelf life and to prevent chilling injury. Ma- terials and methods – The loquat (Eriobotrya japonica Lindl.) white-flesh fruits (cv. Claudia) were submitted to applications of 1-MCP at 1 °C for 20 h and at concentrations from 1 to 5 μL L . The treated fruits were stored at 1 °C for 21 days before removal to 20 °C for ripening (shelf life). Fruit quality was analyzed at harvest, at the end of each storage period (7, 14, 21 days at 1 °C). Results and discussion - The 1-MCP treatment slowed fruit softening depending on concentration, and …

Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits

Abstract This work investigated on the effects of selected starters and of probiotic strains on the evolution of microbiota, on trend of volatile compounds and on the final sensorial traits of green table olives. The olives, belonging to Giarraffa and Grossa di Spagna cultivars, were processed according to Sicilian traditional method and the following samples were obtained: (1) un-inoculated spontaneous olives, control; (2) olives inoculated with probiotic Lactobacillus rhamnosus H25; (3) olives inoculated with commercial probiotic L. rhamnosus GG; (4) olives inoculated with Lactobacillus plantarum GC3 plus Lactobacillus paracasei BS21; and (5) olives inoculated with L. plantarum GC3 plus L…

Composizione polifenolica e maturazione di vin “Nero d’Avola” prodotti nell’ambiente della Sicilia occidentale

Solubility of Quercetin in Wines

Quercetin solubility at 18 °C and 0 °C was determined in an hydroalcoholic buffer solution with pH 3.20 and in four Italian wines to study the formation of quercetin precipitate mechanism in wines. The wines selected were Barbera 2018 for the typically high content in bisulfite bleachable pigments, red Cirò 2014, for its typically high content of flavonoids, Sangiovese 2014, for the presence of quercetin deposits in bottle, and white Cirò 2018, for the absence of red pigments. All the samples were spiked with 30 mg/L quercetin. The amount of quercetin solubilized at 18 °C and 0 °C in the hydroalcoholic buffer was much lower than in wines, while that solubilised in Barbera was much higher co…

Influenza dei nutrienti azotati sull'attività di due ceppi di lievito nella vinificazione di uve bianche

Indagine preliminare sulla produzione e composizione di succo fermentato di Fico d'India (Opuntia ficus-indica)

Tecnica dell'acidificazione dei vini

La produzione di aromi secondari legata alla nutrizione azotata del lievito

Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies

Extremely halophilic archaea (EHA) might play an important role in salted fish production. So far, limited information has been available on the effect of EHA and salt concentration on the safety and quality characteristics of salted anchovies. Eight Halobacterium salinarum strains were isolated from different sea salt samples and subjected to phenotypic and genotypic characterization. The strains were then inoculated into fresh salt before addition to anchovies. A total of 18 experimental productions were performed. The inoculated trials showed the lowest counts of undesired microorganisms. In particular, salted anchovies produced with Hbt. salinarum H11 showed the lowest histamine concent…

Beneficial effects of Candida zemplinina in wine fermentation: lower alcohol level and higher glycerol content

Comparing different processing methods in apple slice drying. Part 2 solid-state Fast Field Cycling 1H-NMR relaxation properties, shrinkage and changes in volatile compounds

The objective of this paper was to study the effects of different drying methods that are: microwave (MW), hot air (HA) and a combination of both (HY), on the 1H-NMR relaxation properties, shrinkage and volatile compounds of Golden Delicious apple slices. Fast field cycling NMR relaxometry reveals that the HA samples dried at different temperatures (65 and 75 °C) appear to contain less restrained water as compared to the sample obtained by MW heating at the same temperatures. In fact, the longitudinal relaxation rates (T1) of the water molecules in the HA dried slices resulted shorter than those measured for the MW dried samples, thereby revealing that in the MW slices, water molecules beha…

The Wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine

Abstract Wine is probably one of the main fermented beverages for which the recognition of the “territoriality” is fundamental for its appreciation. The sensory profile of wine is significantly affected by microbial activities, and indigenous microorganisms may significantly contribute to the expression of wine typicality. The microbial ecology of wines is complex and includes several species and strains of yeasts, bacteria and molds. Several works showed the positive effects of spontaneous fermentations on the quality of wine as a consequence of the growth of different species and/or strains together at high levels. Furthermore, a new style of “natural” winemaking is gaining importance, si…

Aromatic varietal polyphenols of sicilian autochthouns cultivars

Nuove acquisizioni sperimentali sul colore dei vini rossi

Phenolic composition and sensorial characterization of Perricone grapes and wine

Contained in polyphenols of sicilian table olives

L’impiego della carbossimetilcellulosa come alternativa alla stabilizzazione tartarica a freddo dei vini bianchi e rossi

Pomological traits, sensory characteristics and antioxidant activity in fruits of nine loquat cultivars grown in Sicily.

Impiego di coadiuvanti di natura ed origine diversa nella chiarifica dei mosti

Influenza della natura dei nutrienti azotati sull’attività di due ceppi di lievito nella vinificazione di uve bianche prodotte in Sicilia

Studio delle popolazioni di lieviti di interesse enologico sull’isola di linosa

Relazioni fra i percorsi biosintetici degli HTCA, dei flavonoli e degli antociani nell'acini d'uva

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough production. The starter inoculum was prepared and propagated in sterile semolina extract (SSE) broth. Acidification kinetics, microbiological counts detected on specific media for sourdough LAB, polymorphic profile comparison and species-specific PCRs evidenced a stability of the liquid inoculum over time determining its suitability for direct addition to semolina. In order to validate this innovative method for the production of durum wheat (Trit…

Impiego della lmax del vino nel visibile come indicatore della presenza di antociani copigmentati

Uso in cantina del ceppo selezionato di Candida zemplinina CZ3 per ridurre il tenore alcolico e aumentare il contenuto di glicerolo dei vini

Antibacterial activity of Borago officinalis and Brassica juncea aqueous extracts evaluated in vitro and in situ using different food model systems

The present study was undertaken to characterize the antibacterial activity of the aqueous extracts (AEs) obtained from the leaves of Borago officinalis L. and Brassica juncea L. The antagonistic activity was evaluated against several bacteria (42 strains of Listeria monocytogenes, 35 strains of Staphylococcus aureus, 38 strains of Enterobacter spp. and 18 strains of Salmonella enterica) commonly associated with foodborne diseases by paper disc diffusion method. The susceptibility to the plant extracts was strain specific. Thirty-five strains (7 L. monocytogenes, 11 S. aureus, 1 S. Enteritidis, 1 S. Veneziana, 7 Enterobacter hormaechei, 5 Enterobacter cloacae, 1 Enterobacter sakazakii and 2…

Valorization of indigenous dairy cattle breed through salami production

The aim of the research was to produce salami manufactured with meat of three different commercial categories of bovine breed: cow on retirement, beef and young bull. A total of six experimental productions, at small-scale plant, were carried out with and without starter culture inoculums. The evolution of physico-chemical parameters in all trials followed the trend already registered for other fermented meat products. Several LAB species were found during process with different levels of species diversity and frequency of isolation among inoculated (mainly Pediococcus pentosaceus and Staphylococcus xylosus) and uninoculated (mainly Enterococcus devriesei, Lactobacillus curvatus and Lactoba…

Drying kinetics and physico-chemical quality of mango slices

Mango (Mangifera indica L.) is an important tropical fruit consumed worldwide and grown in Italy only in Sicily, where the areas of the Tyrrhenian coast have proved to be suitable to produce valuable fruits. Mango fruit has a pleasant aroma and taste, which are important qualities for consumer’s sensorial acceptance. However, they are highly perishable, prone to progressive undesired changes if stored untreated, resulting in around 25% postharvest losses, which is further increased during storage and transportation. An alternative for reducing the above-mentioned undesired changes is the dehydration of the cut fruit, which reduce the fruit water activity, thereby avoiding the deteriorative …

Over-evaluation of total flavonoids in grape skin extracts containing sulphur dioxide

Abstract Sulphur dioxide (SO 2 ) proved to increase absorbance at 280 nm of grape skin and seed extracts containing it, diluted with ethanol–HCl to assess total flavonoids and anthocyanins in the same analysis. Additional absorbance at 280 nm was also observed in acetone:H 2 O extracts, if the acetone had not completely evaporated before the extracts were diluted with a solvent. Flavonoids were correctly quantified in the extracts when SO 2 or acetone were removed by solid-phase extraction with a C 18 RP as sorbent and methanol as eluting solvent.

Tecnica dell’acidificazione dei vini per diminuire il pH o incrementare l’acidità totale

Changes in Sicilian virgin olive oil during storage with particularly highlighteg biophenol components

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

Abstract Four obligate heterofermentative lactic acid bacteria (LAB) strains (Weissella cibaria PON10030 and PON10032 and Leuconostoc citreum PON 10079 and PON10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain starter for the preparation and propagation of sourdoughs for the production of a typical bread at industrial level. The kinetics of pH and TTA during the daily sourdough refreshments indicated a correct acidification process for all trials. The concentration of lactic and acetic acid increased consistently during fermentation. The resulting molar ratios between these two organic acids in the experimental trials were lower than those o…

Evoluzione degli idrossiacidi nel corso della vinificazione in bianco

L’impiego della carbossimetilcellulosa come alternativa alla stabilizzazione tartarica a freddo dei vini.

In questo lavoro è stato studiato l’impiego di diverse carbossimetilcellulosa sulla stabilità tartarica di vini, di diversa origine geografica e varietale, attraverso la valutazione della composizione chimico-fisica dei vini addizionati di CMC, prima e dopo la stabilizzazione a freddo. I dati hanno evidenziato come vini bianchi, instabili alle precipitazioni tartariche (caduta della conduttività elevata dopo trattamento a freddo), sono risultati stabili se addizionati di CMC. Fra le CMC impiegate, la CMC G in polvere, preparato commerciale con gomma arabica, e CMC H liquida, hanno mostrato i migliori risultati.

Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.)

The consumption of loquat fruits is highly appreciated for their carotenoid content and valuable sensory notes, but it is limited due to the low shelf-life. An on-line temperature controlled microwave system based on infrared thermography was used to dry three different loquat cultivar at 60 °C. The time to reach the target value of 23% moisture content was about 105 min in Claudia fruits and 162 min in Virticchiara and Peluche. Seven carotenoids were identified in loquat fruits, among these the major were all-trans-β-carotene in Virticchiara and Claudia. Virticchiara had the major total carotenoid content (206 μg/g dry basis), followed by Peluche (158 μg/g d.b.) and Claudia (41 μg/g d.b.).…

Behaviour of some compounds with lmax at 280 nm in determination of total flavonoids of grape skin extracts made from a hydroalcoholic SO2-rich solvent.

This paper reports the results of a study on the ambiguous behaviour of substances with lmax at 280 nm in the determination of total flavonoids in whole grape skin extracts made from a hydroalcoholic SO2-rich solvent, apparently not eluted with methanol after absorption on a C18 cartridge employed for sample pre-concentration and SO2 removal. After rejecting the hypothesis that they were irreversibly absorbed on the C18 cartridge, it seemed that they reacted with other phenolics during passage through the C18 cartridge and were totally eluted with methanol in this new combined form. This new hypothesis seems very probable and is in accord with the more recent acquisition about the synthesis…

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

article i nfo Several lactic acid bacteria (LAB) were evaluated in situ for their potential in sourdough fermentation. The strains belonged to Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus sanfranciscensis, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. LAB were used, in individual inocula, to carry out the fermentation of γ-ray treated (sterile) flour and untreated commercial flour, in order to evaluate their performances both in the absence and presence of the native microbiota of flour. The pH and total titratable acidity (TTA) showed a strong and fast acidification of the experimental sourdough determined by W. cibari…

Saccharomyces cerevisiae yeast strains from the Linosa Island

Characterization of kefir-like beverages produced from vegetable juices

The aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent back-slopping fermentations, carried out by water kefir microorganisms. Results indicated that lactic acid bacteria and yeasts were capable of growing in the juices tested. Melon juice registered the highest numbers of microorganisms. Almost all juices underwent a lactic fermentation. After fermentation, there was observance of a decrease of the soluble solid content and an increase of the number of volatile organic compounds. In particular, esters were present in high amounts after the fermentation, espe…

Influenza di trattamenti enzimatici sulla composizione di vini Nero d’Avola

Esaltare gli aromi varietali con la tecnica enologica

Correlazione tra indici di freschezza e tecniche di pesca artigianali (“a cianciolo”) di specie di pesce azzurro (E. Encrasicolus, S. Pilchardus)

Analisi della componente aromatica varietale del vino Nero d’Avola microvinificato in purezza

EVOLUTION OF ANTHOCYANIN PROFILES FROM GRAPE TO WINE

Aims: This study aimed at acquiring knowledge on the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin “fingerprints”, or profiles, of a series of autochthonous Sicilian accessions and in the respective young wines were determined by HPLC-DAD in 2008. Data were evaluated by taking into account the development of percentages of side-ring disubstituted and trisubstituted anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and PCA results. From grape until the end of alcoholic fermentation, percentages of 3-glucosides of cyanidin, peonidin, delphin…

Produzione di vini rosati con affinamento sur lies

Candida zemplinina yeasts positively impact wine production: lower alcohol levels and higher glycerol contents

Composti volatili di vinacce, flemme e grappe della cv autoctona siciliana Grillo

Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat

Abstract Several studies showed that products made with ancient wheat genotypes have beneficial health properties compared to those obtained with modern wheat varieties, even though the mechanisms responsible for the positive effects are not clear. Ancient durum wheat genotypes are being currently used for the production of pasta, bread and other typical bakery products but the consumption is strictly local. In this work 15 genotypes of Triticum turgidum subsp. durum, including 10 ancient and 5 modern, were characterized for their technological traits through the determination of different parameters: protein content, dry gluten, gluten index, yellow index, ash, P/L, W and G. In addition, t…

Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines

AbstractIn this research, the chemical characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko® L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alcoholic fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tann…

Characterisation of Vernaccia Nera (Vitis vinifera L.) Grapes and Wine

Vernaccia Nera (VN) is a minor Italian red grape cultivar whose oenological properties have not been investigated yet. Traditional winemaking procedures with VN can include grape drying and even triple sequential fermentations, but a rational vinification approach should be based on the grape composition. Since a comprehensive characterisation of the VN grape is still missing, the ripening of VN grapes was monitored by evaluating flavour compounds, proanthocyanidins and anthocyanins. The grapes were used to produce red wine whose chemical composition and sensory properties were assessed. Ripe VN grapes contained high amounts of extractable anthocyanins (0.88 g/kg). The most abundant anthocy…

POMOLOGICAL TRAITS, SENSORY CHARACTERISTICS, AND ANTIOXIDANT ACTIVITY IN FRUITS OF NINE LOQUAT CULTIVARS GROWN IN SICILY

Loquat cultivation in Italy currently aims at offering a wider choice of cultivars to growers. The present study determined commercial quality, characterized the antioxidant capacity, and quantified the major bioactive compounds of some local ('BRT 20', 'Claudia', 'Nespolone di Trabia', 'Sanfilippara') and international ('Algerie', 'El Buenet', 'Bueno', 'Golden Nugget' and 'Peluche') cultivars. Fruit was harvested at commercial ripening and chemical-physical determinations of weight, diameters, skin and flesh color, soluble solid content, tritable acidity, antioxidant activity and polyphenol content, and sensory analyses were carried out. Data showed a large variability among genotypes and …

Impiego di coadiuvanti di natura ed origine diversa nella chiarifica dei mosti

Influenze climatiche sull’accumulo degli antociani di vitigni autoctoni ed internazionali

Evoluzione dei composti volatili nel processo di distillazione delle vinacce di Grillo

composti volatili, Grillo, vinacce, distillato

Impiego enologico di due nuovi ceppi di lievito Candida zemplinina per il miglioramento qualitativo dei vini rossi.

Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi

Il presente lavoro ha previsto inizialmente l’isolamento, la tipizzazione e l’identificazione dei batteri lattici (BL) presenti in campioni di farine utilizzate per prodotti da forno a lievitazione naturale prelevati presso diversi panifici siciliani. Le conte in piastra dei BL sono state ottenute su tre differenti terreni colturali, generici e specifici. I risultati hanno evidenziato una concentrazione massima di BL di 4.75 Log UFC/g. Tutte le colonie diverse sono state isolate e purificate. Le colture sono state differenziate sulla base delle caratteristiche fenotipiche e dei profili generati mediante la tecnica randomly amplified polymorphic DNA (RAPD)-PCR che ha permesso il riconoscimen…

An innovative method to produce green table olives based on "pied de cuve" technology

The technology of “pied de cuve” (PdC) is applied in food process only to produce wines with an enriched community of pro-technological yeasts. PdC promotes the growth of the desirable microbial strains in a small volume of grape must acting as a starter inoculums for higher volumes. The aim of the present work was to investigate the use of partially fermented brines, a technology known as PdC, developed with lactic acid bacteria (LAB) on the microbiological, chemical and sensory characteristics of green fermented table olives during two consecutive campaigns. The experimental plan included two trials based on different PdCs: trial A, PdC obtained with Lactobacillus pentosus OM13; trial B, …

Evoluzione di alcune classi di polifenoli durante la maturazione dell’uva in diversi ambienti dell’Etna.

DOC Marsala: tecnologia, profilo analitico ed aromatico del Marsala Fine

Evoluzione degli antociani e dei flavonoidi durante la maturazione di uve autoctone e internazionali nell’ambiente della Sicilia Occidentale.

In the 2006 vintage was followed the evolution of total anthocyanis and total flavonoids of skins as well as of monomer catechins, dimer procyanidins and total flavonoids of seeds of Nero d’Avola, Syrah, Merlot and Cabernet sauvignon berries, in environments of average hill of western Sicily, warm - arid during the maturation period (from 18 to 21 August the temperatures overcome 40 °C). The situation of stress, caused by the high temperatures registered in the above period, even if negatively influenced the synthesis of the anthocyanis, did not induce important variations in the profiles of these molecules that remained quite invariant especially in Nero d’Avola and Syrah. The consequences…

QUALITÀ CHIMICO-FISICA, SENSORIALE E NUTRACEUTICA DI FRUTTI DI NESPOLO DEL GIAPPONE (Eriobotria JaponicaLINDL)

Il Nero d’Avola “sui lieviti” per migliorare i caratteri sensoriali

Caratteristiche qualitative di frutti di Mango (Mangifera Indica L.) sottoposti a frigo-conservazione

Effect of various parameters on virgin olive oil stability measured by Rancimat

Candida zemplinina for Production of Wines with Less Alcohol and More Glycerol

We developed a new protocol for winery mixed fermentations, using the selected Candida zemplinina yeast strain Cz3. The results of a two-year study, in which red musts (Merlot in 2010; Merlot, Nero d’Avola and Frappato in 2011) were inoculated with Cz3, is discussed. These wines were compared with wines obtained by inoculation with commercial Saccharomyces cerevisiae yeast strains (NDA21 and AR06 in 2010; NDA21 in 2011), or with those obtained by spontaneous fermentation (only in 2011). The inoculation of Cz3 always resulted in a two-phase fermentation: the first phase was driven by the C. zemplinina strain, while the second was dominated by the indigenous S. cerevisiae yeasts coming from t…

Influenza dei chips di quercia, di diversa origine e livello di tostatura, nella vinificazione in bianco

Evoluzione dei composti fenolici durante la maturazione di uve Nero d’Avola, Merlot e Cabernet Sauvignon nella Sicilia occidentale

Comparing different processing methods in apple slice drying. Part 1. Performance of microwave, hot air and hybrid methods at constant temperatures

The drying curves, energy efficiency and colour variations of sliced apples dried at various temperatures and using different techniques were evaluated, i.e. microwave (35, 55 and 65 °C), hot air (35, 55, 65 and 75 °C) and combination of both (65 °C). The microwave (MW) tests also included comparison between air recirculation and continuous inlet of fresh air. Each drying method was evaluated at a fixed temperature level by means of a control system based on infrared thermography. The time required to complete the drying process at 65 °C varied from about 44 min for MW with fresh air ventilation (double with air recirculation), to 122 min for hybrid heating and 238 min for hot air. Drying k…

Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina

The main hypothesis of this work is that facultative and obligate heterofermentative Lactobacillus species can differently impact the final characteristics of pizza. The objective was to evaluate separately the behaviors of the obligate heterofermentative species (OHS), such as Lactobacillus sanfranciscensis, Lactobacillus brevis, and Lactobacillus rossiae, and the facultative heterofermentative species (FHS), including Lactobacillus plantarum, and Lactobacillus curvatus, in the sourdoughs to be used for pizza production. The production of the experimental pizzas was carried out with semolina (Triticum turgidum L. ssp. durum). The acidification process—which was followed by pH, total titrat…

Nuove acquisizioni sperimentali sul colore dei vini rossi

Moscato Cerletti, a rediscovered aromatic cultivar with oenological potential in warm and dry areas

Baron Antonio Mendola was devoted to the study of grapevine, applying ampelography and dabbling in crosses between cultivars in order to select new ones, of which Moscato Cerletti, obtained in 1869, was the most interesting. Grillo, one of the most important white cultivars in Sicily, was ascertained to be an offspring of Catarratto Comune and Zibibbo, the same parents which Mendola claimed he used to obtain Moscato Cerletti. Thus the hypothesis of synonymy between Moscato Cerletti and Grillo or the same parentage for both sets of parents needs to be verified.In the present study, historical documents were consulted and genetic analyses and ampelographic, agronomic and qualitative character…

Tecniche enologiche sostenibili

Influenza di parametri fermentativi sulla composizione di vini Catarratto

Vinificazione in bianco: markers di processo e profilo aromatico dei vini

Flavonoid profiles of Sicilian grape skin cells might diverge from a commonly accepted paradigm.

Wine-making with protection of must against oxidation in a warm, semi-arid terroir

In order to defend varietal aromas from oxidation before alcoholic fermentation, two musts were prepared from white grapes pre-cooled and added with ascorbic acid and solid CO2 (trial ACO2) or SO2 (trial BSO2). Experiments were performed with grapes of a white grape variety indigenous to western Sicily, the wines from which, obtained by vinification of musts protected from oxidation and poor in copper, as previously proven, have aroma descriptors ascribed to passion fruit and grapefruit skin. The smaller content in flavanols in the ACO2 trial, demonstrated that the use of solid CO2, instead of SO2, reduced the extraction of such polyphenols from grape solids. The higher content in hydroxyci…

Influenza del lievito sulla composizione di vini Nero d’Avola

Evoluzione dei composti fenolici nelle uve di Nero d’Avola, Merlot e Cabernet sauvignon durante la maturazione nell’ambiente della Sicilia occidentale

Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars

AbstractCocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. The best conditions observed in the spray drying tests (core-to-coating ratio 1:5; inlet temperature 150 °C; flow rate 6 ml min−1) were applied to produce the microcapsules used to enrich the same cocoa mass as the shells and processed for the preparation of the chocolate bars. Sensory analysis showed no significant differences between enriched chocolate bar and the unenriched reference one, except for the appearance. Both samples were then subjected to accel…

Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage

AbstractActive alginate-based coatings with quercetin glycoside and complexes of hydroxyapatite/quercetin-glycoside were used to study the shelf life of fresh cut papaya stored at 6 °C. Hydroxyapatite was used as a carrier for the release of the bioactive compound. The parameters considered affecting the quality of the fruit during storage were weight loss, color, texture, sugars and volatile compounds. Active coatings with hydroxyapatite and quercetin glycoside proved a higher capacity to slow down the degradation phenomena studied, showing less weight loss, a lower reduction in glucose and fructose, as well as better firmness, than the other samples after 14 days of cold storage. Benzyl i…

Impiego enologico di un ceppo di Kluyveromyces marxianus isolato a Linosa

Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives

The aim of this study was to evaluate the fermentation performance of the commercial starter Lactiplantibacillus pentosus OM13 with four nutrients (A, B, C, and D) that differed in the following ingredients: starch, sugars, maltodextrin, inactivated yeast, inactivated yeast rich in amino acids, inactivated yeast rich in mannoproteins, and salt (NaCl). For this purpose, six different experimental productions of Nocellara del Belice table olives were carried out. During transformation, the fermentation process was monitored by measuring pH and plate counts for lactic acid bacteria (LAB), yeasts, Enterobacteriaceae, Staphylococcaceae, and Pseudodomondaceae populations. At the end of the produc…

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

The aim of this work was to explore the use of several Mediterranean fruit juices as fermentable substrates to develop new non-dairy fermented beverages. Microbiological, chemical and sensory features of kefir-like beverages obtained after the fermentation of juices extracted from fruits cultivated in Sicily (southern Italy) with water kefir microorganisms were investigated. Results indicated that both lactic acid bacteria and yeasts were able to develop in the fruit juices tested, but the highest levels were registered with prickly pear fruit juice. All fruit juices underwent a lactic fermentation, since a lactic acid content was detected in the resulting kefir-like beverages. Except kiwif…

Evaluation of the aroma compounds of Sicilian Cactus pear (Opuntia Ficus-Indica) fermented juice

Maturazione dei vini rosati "sur lies"

Un vino rosato prodotto con uve Nero d’Avola nella Sicilia nord occidentale è stato sottoposto a maturazione per circa otto mesi in vasche di acciaio e in barriques, senza “lies”, “sur lies totales” di fermentazione e “sur lies” di Chardonnay. Le prove maturate “sur lies” di Chardonnay e quelle maturate “sur lies total” di fermentazione avevano un contenuto in pigmenti più elevato del “controllo” (probabilmente per l’effetto protettore esercitato dai polisaccaridi derivati dalla lisi delle cellule del lievito sui pigmenti). Le prime erano le meno dotate in antociani a causa della diluizione provocata dall’aggiunta delle lies sospese nel vino Chardonnay e del parziale assorbimento da parte d…

An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain

Despite the recent interest towards food safety and control, it is generally difficult to ensure full products traceability through industrial food chains, due to the lack of efficient information and communication systems. Consequently, nowadays, the protection of food products often ends at the gates of the producer without any investigation about the status of their quality at the consumer’s location. The aim of this paper was the development of a supply chain monitoring system based on a smart logistic unit (SLU) to support the integrated management of the food supply chain from “farm to fork” in order to guarantee and control food safety and shelf life (SL) of products in agreement wit…

Vinificazione in bianco in presenza di chips di quercia di origine e livello di tostatura

Pomological Traits, Sensory Profile and Nutraceutical Properties of Nine Cultivars of Loquat (Eriobotrya japonica Lindl.) Fruits Grown in Mediterranean Area

In this paper the diversity of fruit quality within nine loquat cultivars, including five international affirmed cultivars (Algerie, Golden Nugget, Peluche, Bueno, El Buenet) and four local cultivars (Sanfilippara, Nespolone di Trabia, BRT20 and Claudia), were investigated in order to discriminate the variation in pomological characteristics, sensory profile, and antioxidant properties. Finally, to evaluate potential bioactivity, antiproliferative activity of hydrophilic extracts from loquat fruits was assessed, at dietary relevant concentrations, against three human epithelial cell lines. Even though the international cultivars confirmed an appropriate level of commercial qualities in asso…

Influenza di lieviti diversi sulla composizione e sul profilo sensoriale di vini Catarratto

Chemical composition and microencapsulation suitability of sumac (Rhus coriaria L.) fruit extract

Sumac (Rhus coriaria L.), a spice obtained by grinding whole sumac berries, is a complex natural product with a plethora of biological activities that can be favorably explored in nutraceutical and pharmaceutical fields. Sicilian sumac is herein chemically investigated by means of a combined NMR/HR MS-based profiling. A hydroalcoholic extract was prepared and its complexity unraveled following fractionation in an alcoholic and an aqueous fraction. The 1H-NMR spectrum of this latter fraction was dominated by the signals of gallic acid and its derivatives, whereas HR MS and HR MS/MS analyses highlighted the diversity in malic acid derivatives. Gallotannins and galloyl flavonol glycosides with…

Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes

Quercetin haze has been observed over the last few years in some aged Sangiovese wines. This problem could be due to an excess of the quercetin in the wine. Leaf removal increases the exposition of clusters to sunlight, which may enhance flavonol synthesis in the grapes. In this study, we evaluated the dynamics related to extractable flavonols in grapes grown in three usually defoliated Vitis vinifera (L.) cv. Sangiovese vineyards, whose wines showed quercetin precipitates. The particular structure of the vineyards in which the leaf removal experiments were carried out allowed the influence of vineyard, biotype and rootstock on grape flavonol contents at mid-maturation and technological mat…

Considerazioni sulla biosintesi degli HCTA, dei flavonoli e degli antociani nell’acino d’uva

Influence of different dehydration levels on volatile profiles, phenolic contents and skin hardness of alkaline pre-treated grapes cv Muscat of Alexandria (Vitis vinifera L.)

A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 &deg

Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese

Abstract The present study evaluated the effects of four packaging technologies (vacuum, 2 types of modified atmosphere packaging [MAP1 = 70% N2/30% CO2; MAP2 = 100% N2] and paraffin) on the microbiological, chemical, physical and volatile organic composition, and the sensory characteristics of typical Sicilian stretched raw milk PDO (Protected Destination of Origin) Vastedda della Valle del Belice (VdB) cheese. The packaging applied did not affect the microbiological profiles of the cheeses. Of the chemical and physical parameters, only pH and water activity (aw) were statistically different among the trials. In particular, the cheeses wrapped in paraffin showed the highest pH value while …

Qualitative characteristics of four Sicilian monofloral honeys from Apis mellifera ssp. sicula

Four monofloral honeys, obtained from the Sicilian black bee by foraging on thistle, sulla, chestnut and eucalyptus, were studied. Results showed that the phenolic composition of chestnut honey was the highest (316 mg gallic acid equivalent GAE/kg), while that of sulla honey was the lowest (122 mg GAE/kg). Data confirmed a correlation between the total phenol content and colour intensity in chestnut honey, which was the darkest of the four samples. Sulla honey showed the highest antioxidant activity, while eucalyptus honey had the highest mineral content (K, Ca, Mg, and Na). Thistle honey showed the most intense floral and fruity aromas, as well as an intense -yellow colour. Principal compo…

Production of the Sicilian distillate “ Spiritu re fascitrari ” from honey by-products: An interesting source of yeast diversity

The “Spiritu re fascitrari” (SRF) is a typical Sicilian distillate obtained from the by-products of traditional process of honey production. Although some alcoholic fermentation of honey based products have been described, the present research represents the first investigation on the yeast ecology and the physico-chemical characteristics of honey by-products subjected to an alcoholic fermentation followed by distillation. All samples collected during manufacturing process were analysed for the count of total, osmophilic and osmotolerant yeasts. The honeycombs and equipment surfaces showed the presence of yeasts that was 1.7 and 1.1 Log (CFU/mL), respectively. After enrichment, yeast popula…

Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking

Background and Aims: Some wineries, in order to promote the growth of yeasts able to ferment grape musts, traditionally produce wines using the ‘pied de cuve’ method. The aim of the present work was to study the performance of fortified pied de cuve (FPdC) prepared by addition of wine. Method and Results: Two FPdCs were prepared with the addition of wine at 1.5 and 3% (v/v) of ethanol to the musts and allowed to spontaneously ferment. The FPdCs were then added to fresh bulk musts in order to accelerate the spontaneous alcoholic fermentation (AF). Interestingly, several Saccharomyces cerevisiae strains isolated during the pied de cuve preparation were detected at the highest concentration th…

Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines

An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used in oenology, rarely it has been used as co-starter. The K. marxianus Km L2009 strain has been characterized here and selected as a co-starter both at laboratory- and winery-scale fermentation. The Km L2009 strain showed growth of up to 40 (mg/L) of sulfites and 6% (v/v) of ethanol. Gas chromatographic analysis demonstrates that wines produced by mixed fermentation contain remarkably higher quantities of free monoterpenes and aliphatic esters…

Interpretazione del colore dei vini rossi nel corso della maturazione

Caratterizzazione del contenuto aromatico e dei profili trascrizionali di geni coinvolti nella biosintesi degli aromi durante lo sviluppo dell’acino di un vitigno aromatico

Evolution of sugars and terpene compounds during drying of Zibibbo grape varieties (sin. Muscat of Alexandria) from Pantelleria island

Effects of 1-Methylcyclopropene on postharvest quality traits, antioxidant activity and ascorbic acid content of mature-ripe mango fruits

Introduction - Mango (Mangifera indica L.) is a climacteric fruit, very sensitive to prolonged storage with a relatively short postharvest life. The aim of this study was to investigate the effects of 1-MCP treatment on the pomological and sensory traits, antioxidant capacity and ascorbic acid content in late ripening mature-ripe mango fruits submitted to a simulated shelf life at 20 degrees C. Materials and methods - Mango late ripening fruits (cv. Keitt) were harvested from a commercial orchard, located at Furiano, province of Messina (Sicily, Italy; 38 degrees 3'N, 14 degrees 33'E; 5 m a.s.l.). Fruits were treated with 1-MCP (0.005 kg m(-3)) for 20 h in 1 m(3) closed containers and then …

La trasformazione degli agrumi del Giardino della Kolimbetra in marmellate

Diversity and technological potential of lactic acid bacteria of wheat flours

Abstract Lactic acid bacteria (LAB) were analysed from wheat flours used in traditional bread making throughout Sicily (southern Italy). Plate counts, carried out in three different media commonly used to detect food and sourdough LAB, revealed a maximal LAB concentration of approximately 4.75 Log CFU g−1. Colonies representing various morphological appearances were isolated and differentiated based on phenotypic characteristics and genetic analysis by randomly amplified polymorphic DNA (RAPD)-PCR. Fifty unique strains were identified. Analysis by 16S rRNA gene sequencing grouped the strains into 11 LAB species, which belonged to six genera: Enterococcus, Lactobacillus, Lactococcus, Leucono…

Fermentazioni miste Candida – Saccharomyces per la produzione di vini rossi con maggiore contenuto di glicerolo

Nero d'Avola. Nota II - Evoluzione dei processi biochimici nel corso dello sviluppo e della maturazione dell’uva

Ruolo delle tecnologie alimentari nell’espressione del Terroir

Evolution of anthocyanin profile from grape to wine

<p style="text-align: justify;"><strong>Aims</strong>: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring dioxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylate…

Influence of Variety and Maturity Stage on Sterolic Composition of Virgin Olive Oil from Central-Western Sicily

Olive oil is one of the most important food products throughout the Mediterranean Basin due to its high nutritional and dietetic value. In recent years, there has been increased interest in the sterols of olive oil for their health benefts and their importance to virgin olive oil quality regulation. The impact of sterols on the human health is proved by several studies, showing that a suffcient quantity of β-sitosterol inhibits the intestinal absorption of LDL-cholesterol. In olive oil the phytosterol concentration ranges from 800 to 2600 mg kg-1. Sterol esters evaluation has been proposed as useful parameter in studies related to varietal and geographical discrimination. Cultivar and matur…

Esperienze di vinificazione di uve Grillo con protezione del mosto dalle ossidazioni

Evoluzione dei polifenoli nel corso della maturazione di uve Nero d’Avola, Merlot e Cabernet sauvignon

Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening.

Abstract It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) cheese becomes, due to the improvement of its sensorial and nutritional properties. Up to now, the evaluation of PR properties has been performed on samples mainly aged up to 40 months. For this reason, this study was aimed at collecting information about the chemical-physical characteristics of PR cheeses after ageing at 24, 48 and 84 months. The basic analyses on water amount, protein content and volatile organic compounds (VOC) revealed that PR ageing is associated to the decomposition of the organic components into smaller units. This drives water molecules closer to the aforementione…

Affinamento dei vini rossi sur lies

CULTIVAR DI OLIVO SICILIANE. Identificazione validazione, caratterizzazione morfologica e molecolare e qualità degli oli. Contiene manuale per la caratterizzazione primaria di cultivar di olivo siciliane.

Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice

In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with Saccharomyces cerevisiae EC1118 and Torulaspora delbrueckii UMY196 at two different proportions (80:20 (v/v) and 60:40 (v/v)). The most pleasant fruit-based drink was obtained with Cabernet Sauvignon must and kiwi juice in a proportion of 60:40 and fermented with T. delbrueckii. This beverage was produced in higher volume to simulate a scale-up, and the aromatic profile, sensory description, and consumer acceptability were determined. The most powerful odorants of the kiwi-based drink were ethyl octanoate, phenylethanal, ethyl hexanoate, vinyl-guaiacol, be…

Esperienze di vinificazione di varietà autoctone siciliane con protezione del mosto dalle ossidazioni

Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits

The physicochemical characteristics and sensory traits of Cinisara bresaola were investigated, to explore a new commercial opportunity for autochthonous dairy cattle farms. Semimembranosus, Semitendinosus and Biceps brachii muscles, from adult cows (AC) and grazing (GB) or housed (HB) young bulls of Cinisara breed, were processed to made bresaola. Differences due to animal category and muscle type were observed. Bresaola from AC was richer in fat and volatile organic compounds. The bresaola from Semitendinosus showed higher colorimetric parameters, fat and, when from grazing animals, Warner-Bratzler shear force than those made from other muscles. In general, all bresaola were well appreciat…

Study on Fatty acids and Antioxidant compounds in monovarietal Sicilian olive oils

Evoluzione degli idrossiacidi durante la fermentazione di mosti bianchi

Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology

The dipping of berries in a dilute solution of sodium hydroxide during a short time was evaluated as pretreatment undertaken prior to convective dehydration of wine grapes. The impact of the sodium hydroxide content and dipping time on weight loss (WL) at different dehydration times was thoroughly assessed using central composite design (CCD) and response surface methodology (RSM). Furthermore, the effects of these two variables were also investigated on the skin mechanical properties of dehydrated grapes. The effect of these two pretreatment factors on the dehydration kinetics and skin hardness was satisfactorily fitted to regression models. The berry pretreatment with low sodium hydroxide…

Produzione di vini bianchi senza l’uso di solfiti

Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking

Background and Aims Some wineries, in order to promote the growth of yeasts able to ferment grape musts, traditionally produce wines using the ‘pied de cuve’ method. The aim of the present work was to study the performance of fortified pied de cuve (FPdC) prepared by addition of wine. Method and Results Two FPdCs were prepared with the addition of wine at 1.5 and 3% (v/v) of ethanol to the musts and allowed to spontaneously ferment. The FPdCs were then added to fresh bulk musts in order to accelerate the spontaneous alcoholic fermentation (AF). Interestingly, several Saccharomyces cerevisiae strains isolated during the pied de cuve preparation were detected at the highest concentration thro…

Influenza delle condizioni di conservazione sulla shelf life di oli d’oliva extra-vergini

Incidence of grapevine moth Lobesia botrana (Den. & Schif.) on occurrence of ochratoxin A in grapes

Observations were carried out in an organic vineyard (cv malvasia di candia), at salemi (sicily), during 2006-2007, in order to verify the influence of grapevine moth lobesia botrana (den. & schif.) on presence of ochratoxin a (ota) in bunches at harvest time. a percentage of 12.98% of bunches were attacked by grape moth during 2006, while 8.65% of them were infected by grey mould and sour bunch rot (5.77% and 2.88% respectivelly). analyses carried out on 12.98% infested bunches, showed a level of 20 μg/kg of ota, while on intact samples 0.04 μg/kg of toxin was registered. During 2007, infestation of bunches by grape moth was very low (2.05%), due to the particular climatic conditions, and …

GC-MS as a tool to study the aromatic profiles of Candida zemplinina/ Saccharomyces cerevisiae mixed fermentation wines

Chiarifica dei mosti con coadiuvanti di natura ed origine diversa

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.

The main objective was to set up a methodology to improve the high volume production of green table olives, cv. Nocellara del Belice. Lactobaccillus pentosus OM13 was applied during three different industrial processes of table olives as follows: trial one (IOP1) was subjected to an addition of lactic acid until a brine level of pH 7.0 was reached; trial two (IOP2) subjected to same addition of lactic acid as in trial one plus nutrient adjuvant; and trial three (IOP3) subjected to same addition of lactic acid as in trial one, but with the strain L. pentosus OM13 acclimatized in brine for 12 h before inoculation. These trials were compared against two untreated controls (spontaneously fermen…

Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island

UNLABELLED We isolated, identified and characterized yeast strains from grapes, and their fermented musts, sampled in the small island of Linosa, where there are no wineries and therefore the possibility of territory contamination by industrial strains is minimal. By traditional culture-dependent methods, we isolated 3805 colonies, distinguished by molecular methods in 17 different species. Five hundred and forty-four isolates were analysed for the main oenological characteristics such as fermentative vigour with and without sulphites, sugar consumption and production of alcohol, volatile acidity, hydrogen sulphide, glycerol and β-glucosidase. This analysis identified Kluyveromyces marxianu…

In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.

article Twelve lactic acid bacteria (LAB), previously selected in vitro (Gaglio et al., 2014), were evaluated in situ for their potential to act as starter cultures for the continuous four-season production of Vastedda-like cheese, made with raw ewes' milk. The strains belonged to Lactobacillus delbrueckii, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. mesenteroides and Streptococcus thermophilus .L AB werefirst inoculated in multiple-strain combinations on the basis of their optimal growth temperatures in three process conditions which differed for milk treatment and medium for strain development: process 1, growth of strains in the optimal synthetic media and pasteu…

Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process

This study investigated the effect of different degrees of dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d’Abruzzo). The wine with an initial alcohol content of 13.2% v/v was partially dealcoholized by membrane process with a decrease of alcohol degree as follows: − 4.9; − 6.3; − 7.8, − 9.2 and − 10.5% v/v. Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alcohol residue of 8.3% v/v (− 4.9%) and 6.9% v/v (− 6.3%) showed good esters retention: more than 84% and 82%, respectively. Similarly, colour and taste, evaluated by flavonoids and phenolic compounds, remained almost unc…

Effetti del microclima sulla componente aromatica di uve della cv Grillo

Maturazione sur lies di un vino Nero d’Avola della Sicilia occidentale

The making of Sicilian SO2-free wines

Use of GC-MS to study the aromatic profiles of Candida Zemplinina/Saccharomyces cerevisiae mixed fermentation wines

Vinificazione in bianco in presenza di chips di quercia di origine e livello di tostatura diversi

Some musts from Grillo grapes, a cultivar autochthonous of western Sicily, fermented with medium toasted American oak chips or with non toasted French oak chips (Classic Line – HTS enology) have been vinified. the wines were significantly different as regards the contents in volatile and non volatile compounds extracted from American and French oak chips. a slight increase in alcoholic fermentation rate and in some cases a higher content of ethyl esters and medium chain fatty acids, were observed in musts charged with chips, independently of their origin. In wines obtained from musts charged with french medium toasted oak chips, the content in furans was higher (5-methylfurfural, trans-meth…

An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain

Despite the recent interest towards food safety and control, it is generally difficult to ensure full products traceability through industrial food chains, due to the lack of efficient information and communication systems. Consequently, nowadays, the protection of food products often ends at the gates of the producer without any investigation about the status of their quality at the consumer's location. The aim of this paper was the development of a supply chain monitoring system based on a smart logistic unit (SLU) to support the integrated management of the food supply chain from “farm to fork” in order to guarantee and control food safety and shelf life (SL) of products in agreement wit…

Produzione di vini bianchi senza l’uso di solfiti

Characterization of seven Sicilian virgin olive oils (Olea europaea L.) from neglected varieties

Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

The aim of this research was to study the evolution of carotenoid compounds, antioxidant &beta

Compositions and Sensory Characterization of Olive Oils from CentralWestern Sicily

In Sicily, olive has been cultivated since ancient times and its germplasm is characterized by a wide genetic diversity that could be related to its domestication and spread in ancient times, and to some reproductive biological peculiarities as self-incompatibility. In this research, EVOO of Sicilian heritage such as Nocellara del Belice, Biancolilla, Biancolilla centinara and Passulunara, was been investigated. The assessment regards main chemical-physical parameters and sensory profles, based on the olfactory and gustatory characteristics. Samples were obtained from Bona Furtuna farm (Corleone, C-W Sicily), equipped with a continuous two and half phases cold extraction system. Results sho…

Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.

The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling. Simultaneously to the maximum growth of yeasts, LAB counts reached high level of concentration (6-7 log CFU mL(-1)) during the first steps of the alcoholic fermentation. Yeast identification was determined applying different molecular methods. The highest species biodiversity was observed on grape and must samples taken soon after pressing. Saccharomyces cerevisiae was detected at dominant concentrations during the entire winemaking process.…

Use of Candida zemplinina to improve wine quality: lowering alcohol level and enhancing glycerol content

Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives

BACKGROUND Because of damage caused by mechanical harvesting, the drupes for table olive production are traditionally hand harvested. Until now, no data have been available on the microbiological and chemical features of mechanically harvested drupes during fermentation. RESULTS Drupes mechanically harvested and inoculated with Lactobacillus pentosus OM13 were characterized by the lowest concentrations of potential spoilage microorganisms. On the other hand, drupes mechanically harvested and subjected to spontaneous fermentation showed the highest concentration of Enterobacteriaceae and pseudomonads during transformation. The lowest decrease of pH (4.20) was registered for the trials inocul…

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation

Fifteen sourdoughs produced in western Sicily (southern Italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria (LAB). pH and total titratable acidity (TTA) were mostly in the range commonly reported for similar products produced in Italy, but the fermentation quotient (FQ) of the majority of samples was above 4.0, due to the low concentration of acetic acid estimated by high performance liquid chromatography (HPLC). Specific counts of LAB showed levels higher than 10(8) CFU g(-1) for many samples. The colonies representing various morphologies were isolated and, after the differentiation based on phenotypic characteristics…

RISCHI E VIRTU’ DEL CONSUMO DI PESCE CRUDO

Il consumo di pesce crudo in questo ultimo ventennio è notevolmente aumentato, ciò è dovuto non solo alle benefiche caratteristiche alimentari del pesce ma soprattutto alla moda di cui il consumatore è fortemente influenzato. Il pesce è una preziosa fonte di proteine, minerali e vitamine di alta qualità.

Influenza della fermentazione malolattica sull’evoluzione del colore dei vini rossi

Nero d’Avola- Nota II. Evoluzione dei processi biochimici nel corso della maturazione dell’uva

Use of microbial enzyme on brewing