Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. F. Masino, A. Antonelli, G. Montevecchi, G. Arfelli. Evaluation of combined effects of enzymatictreatment and aging on lees on the aroma of wine from “Bombino bianco” grapes. J.Agric. Food Chem., 56 (20), 9495-9501, (2008).In this study, two different doses of commercial β-glucanase enzyme preparation were tested to verify their effecton wines aged on lees. These wines were compared with two samples with no enzymatic treatment. Theformer was aged on lees (control), and the latter was readily filtered off from the yeast cell biomass (standard).Analysis of variance (one-way ANOVA), the Tukey test, and principal component analysis (PCA) were appliedto all of the samples, which were analyzed for aroma composition, along with galacturonic acid, total acidity,pH, and color. Results showed a large number of statistically significant differences among samples. In general,wines treated with β-glucanase were characterized by higher concentration of many volatile compounds.The presence of lees and even more the exogenous enzymatic action enhanced almost all volatile compounds.Besides the high presence of ethyl esters, it is worth mentioning the behavior of hexanol and trans-3-hexenol,which are strongly enhanced by the presence of lees and by enzymatic treatments.2. F. Masino, G. Montevecchi, C. Riponi, A. Antonelli. Composition of some commercial grappas(grape marc spirit): the anomalous presence of 1,1-diethoxy-3-methylbutane: a case study.Eur. Food Res. Technol., 228, 565-569, (2009).A GC-MS study of the composition of nine different grappas (Italian grape marc spirit) was carried out. High-weightalcohols showed the greatest variations, while the lower congener concentrations generally were more uniform.Particularly interesting is the presence of 1,1-diethoxy-3-methylbutane (DMB), never detected before in grappa.DMB was present in all samples, ranging from 0.8 up to 30.6 mg L-1. This latter concentration was the highestdetected in an alcoholic beverage so far. A discussion on the other volatile congeners was also reported.Principal component analysis was applied to the data and explained[80% of the whole variability. Most grappasare grouped in a single cluster, while the other samples are completely separated. DMB, ethyl acetate, ethyl lactate,and n-butanol are some examples of constituent able to differentiate the tested products.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.it250