Fac-simile Scheda Linee di Ricerca - Federalimentare

per la selezione e l’addestramento di assaggiatori aspiranti ad entrare a far parte di un panel per la valutazione divini prodotti da vitigni autoctoni della Regione Puglia.2. Baiano A., Lamacchia C., Previtali M.A., Tufariello M., Arace E., La Notte E. Influence ofpre-treatments on quality of Apulian table grape during storage. XXX World Congress ofVine and Wine, Budapest, 10-16 Giugno 2007.The present work deals with the effectiveness of different pre-treatments in extending shelf life of four cultivarof table grape grown in the Apulia region: Italia (white grape), Red Globe and Treated and untreated grapes havebeen stored at +4°C for 21 days, withdrawn at regular intervals and submitted to the analysis of volatilecompounds (ethanol, methanol and acetaldehyde) and to the sensory analysis. No significant differences weredetected among treated and untreated grapes. During storage, in all the considered samples, pedicel turned tobrown, whereas fruity flavour, hardness and crispness decreased.3. Baiano A., Antonacci D., Caputo A.R., Perniola R., Arace E., La Notte E. Influence of the agronomictechniques on the sensory profile of white and red table grapes. 31° CongressoMondiale della Vigna e del Vino, Verona, 15-20 Giugno 2008.The purpose of the present work was to check the effects of several agronomic techniques on the sensory profileof Apulian white (Italia), red (Red Globe, Michele Palieri), and red-seedless (Crimson) table grapes. In the caseof cv. Italia, the effect of the amount of water given to the plants was evaluated. The combined effects of irrigationand nitrogen fertilizing were evaluated on the cv. Red Globe and Michele Palieri. In the case of the seedlesscv. Crimson, the single and combined effects of girdling and treatment with gibberellins were evaluated. Thesensory analysis was suitable to evaluate the overall quality and to perform a complete descriptive analysis of thetable grape flavour profile.The results concerning the parameters evaluated on the 11-point scale and the flavour profile show that theywere not significantly affected by the agronomic techniques.4. Baiano A., Antonacci D., Gambacorta G., Arace E., Caputo A.R., La Notte E. Influence of theagronomic techniques on the sensory profile and volatile composition of white and red winegrapes. 31° Congresso Mondiale della Vigna e del Vino, Verona, 15-20 Giugno 2008.The purpose of the present work was to evaluate the effects of several agronomic techniques on the sensoryprofile and on the composition of the volatile fraction of wine grapes. Grapes produced in Apulia region werestudied: Bombino and Falanghina (white), Aglianico, and Montepulciano (red). The agronomic practices takeninto account were the irrigation volume and the thinning of the grapes at the beginning of the veraison forBombino and Falangina, the irrigation volume and the working of the ground or the turfing for Aglianico, theirrigation volume for Montepulciano. The sensory analysis was carried out by a panel of 15 trained people. Thevolatile fraction was analyzed and quantified by GC-MS. The sensory analysis was suitable to evaluate theoverall quality and to perform a complete descriptive analysis of the wine grape flavour profile. The resultsconcerning the parameters evaluated on the 11-point scale and the flavour profile show that they were notsignificantly affected by the agronomic techniques. Volatiles were mainly represented by glycosilated alcoholsand free C6-compounds.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it147