Fac-simile Scheda Linee di Ricerca - Federalimentare

fenomeni ossidativi. Le temperature più contenute (10°C) vengono solitamente raggiunte e mantenute per unadurata variabile (da poche ore a molti giorni) mediante l’utilizzo di un criogeno (in genere anidride carbonica),che posto a contatto diretto con il pigiato, ne determinando un rapido raffreddamento. Inoltre la CO 2 che si liberain fase gassosa, porta alla formazione di un atmosfera modificata povera di ossigeno e in grado di proteggeredall’ossidazione i polifenoli passati in soluzione ed alcuni precursori di odori, oltre a ritardare l’attività deilieviti e l’avvio della fermentazione alcolica. Benchè l’utilzzo della neve carbonica sia diffusa nelllavinificazione in bianco, poche sono le prove sperimentali su uve rosse, con risultati spesso contrastanti. Nellapresente ricerca si è valutato l’effetto della CO 2 in prefermentazione di uve Aglianico sull’arricchimento nei vinidi aromi primari, cioè provenienti dal vitigno; e sulle caratteristiche dei tannini.3. Albanese D., Falivene B., Nigro R., Poiana M. & Di Matteo M. (2005) Influence ofcomposition, roasting grade and granulometry on chemical and physical properties ofEspresso Coffee. In Proc.s of XIII Congress of Food Science and Technologies, 17-21 Sept,2006, Nantes, pp. 1523-1524.In the last years was discovered an increase on the marketing of espresso coffee (EC) by cake. This typology ofproduct has found favour of the consumers for the convenience of use and standardization of the extract.Unfortunately the quality is not always high both for the storage conditions and poor knowledge of extractionprocess that not been optimized yet in relation to the matrix coffee parameters. In this study were monitored thechemical-physical parameters of EC by cake related to coffee matrixs (different Robusta-Arabica blend, roastinggrade, grinding and granulometry of the coffee particles). Moreover thanks to the characteristics of theequipment used for the tests has been possible modify the water temperature and percolation time in order tomonitoring the dependence of the extraction parameters on EC quality obtained. The evaluation of the differentEC samples tested has been carried out by principal parameters of quality in particular organic acids,polyphenols and caffeine content, colour, foam index and foam persistence.4. Albanese D. Poiana M., Spagna Musso S., Di Matteo M. (2009) Espresso Coffee (EC) byPOD: study of thermal profile during extraction process and influence of water temperatureon chemical-physical and sensorial properties. Food Res. Inter.(doi:10.1016/j.foodres.2009.02.027).In this work are reported the thermal profiles of five coffee pods (pure Arabica, pure Robusta, and Arabica Robustablends: A20R80, A80R20, A40R60) at 90, 100 and 110°C. Moreover the chemical -physical and sensorialproperties of Espresso Coffee (EC) obtained from five different coffee pods were investigated. The analysis ofthe thermal profiles highlight that the extraction process can be considered as an isothermal process because, aftera starting phase, the recorded temperatures stayed around a mean temperature (Tm). In addition the Tm recordedfor each extraction temperature was significantly lower than those set up by the controller. The chemicalphysicalparameters of EC samples increased proportionally with extraction temperature highlighted that the effectivenessof extraction process scale up with percolation temperature. The solid and caffeine contents of theEC samples extracted at 110°C are related to an over extraction process. Principal Component analysis (PCA)was applied to identify relationship and differences among EC samples. Pure Arabica and A80R20 EC samplesat 100°C and 110°C have recorded a sensorial attributes typical of a fine espresso coffee.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.it407