Fac-simile Scheda Linee di Ricerca - Federalimentare

Parole chiave- sensori- biosensori- qualità- controllo in linea- sicurezza.Dati pubblicati inerenti il tema di ricerca:1. Lamberti, N, Ardia, L, Albanese D., Di Matteo. M. (2009) An ultrasound technique for monitoringthe alcoholic wine fermentation. Ultrasonics 49, 94–97.In this paper an ultrasonic technique, usually used in non-destructive-testing (NDT), is applied to the monitoringof alcoholic wine fermentation. This technique consists in placing a test tube, containing the analyzing fluid, betweentwo matched ultrasonic piezoelectric transducers, one used as transmitter and the other as receiver. Thetransmitter generates an ultrasonic wave in the liquid sample which is received by the receiver; the attenuationand the delay of the received signal in respect to the transmitted one are used to characterize the testing fluid. Asfirst experiments this technique was applied to some test solutions of saccharose in water, ethanol in water and ofboth solvents in water, in order to evaluate the method applicability and resolution. Best results are obtained bythe propagation velocity measurement, with a resolution less than 2%. The method was then applied to monitorthe wine fermentation: the propagation velocity in the must was measured every day and the results were relatedto chemical analyses.The obtained results show that the propagation velocity has the same behaviour of the saccharose concentration,putting in evidence the possibility of monitoring the process state by measuring the ultrasound propagation velocity.2. Poiana M., Attanasio G., Albanese D., Di Matteo M. (2006) Alcoholic extracts compositionfrom lemon fruits of the Amalfi-Sorrento peninsula. Journal of Essential Oil Research 18,n° 4, 432-437.Lemons coming from the Amalfi and Sorrento areas were studied, namely samplings of the cultivars “Sfusato diAmalfi” and “Limone di Sorrento.” Lemons were taken monthly from six orchards in the Amalfi area and eightorchards in the Sorrento area. Lemon peels were submitted to alcoholic infusion similar to that used for the productionof the “limoncello” drink. The extracts were analyzed by GC/MS and the volatile fractions were characterized.The compositions observed were similar to those reported for cold-pressed lemon essential oils, hydroalcoholicextracts and commercial “limoncello” drinks. The evolution during the season has underlined definedcourses for some classes of components. The carbonyl-to-oxygenated compound ratio, alcohols- to-oxygenatedcompounds ratio and esters-to-oxygenated compounds ratio are indices of flavoring quality. These showed asimilar trend for both lemon types. In comparison to other lemon productions a higher amount of minor classesof components were exhibited.3. Albanese D., Montereali M.R., Pilloton R., Vastarella W., Di Matteo M. (2007) Screenprinted biosensors for monitoring of alcoholic fermentation. In Book of Abstract n°80 of Effost/EHEDGJoint Conference “Food-New Option for the Industry: Pratical Application ofResearch Results”, 14-16 november 2007, Lisbon, Portugal.Deviated fermentation is an important enological problem. An early arrest of fermentation in these musts produceswines of low quality and stability favouring the production of high volatile acidity and the growth ofspoilage micro-organisms. The monitoring of alcoholic fermentation under enological conditions is currentlypoor due to the lack of sensors for online measurements. In this work a new method for the monitoring of alcoholicfermentation arrest by using Flow Injection Analysis based on screen printed biosensors was proposed. Thebiosensor systems are based on electrochemical detection of peroxide hydrogen produced through the reactioncatalyzed by glucose oxidase or alcohol oxidase. The experimental during the fermentation process pointed outthe capability of the investigated amperometric biosensors as a cheap analytical method to monitor the alcoholicfermentation of wine on-line.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.it409