Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Piva A., Di Mattia C., Neri L., Dimitri G., Chiarini M., Sacchetti G. (2008). Heat-inducedchemical, functional and physical changes during grape must cooking. Food Chemistry, 106,1057-1065.Cooked must is a product that could be used in food formulations, directly or after fermentation, to obtain manytraditional foods. Must cooking was conducted in boilers of different materials (copper and stainless steel) fordifferent times in order to obtain differently concentrated products.The concentration of many constituents (sugars, organic acids, nitrogen compounds, metal ions and polyphenols)was observed upon cooking, together with the increase of neo-formation compounds, such ashydroxymethylfurfural and melanoidins, which give, to the musts, the typical brown colour and caramel-likeodour. The concentration of metal ions, in particular, determined high levels of lead and copper (in the case ofuse of copper boilers) in the final products.Polyphenol heat concentration determined the degradation of simple phenolics, such as catechins, and theformation of condensed tannins, which determined a loss of the antioxidant activity of the phenolic fraction,whereas the formation of melanoidins improved the total antioxidant activity of the product.2. Di Mattia C., Sacchetti G., Seghetti L., Piva A., Mastrocola D. (2007). ‘Vino cotto’composition and antioxidant activity as affected by non enzymatic browning. Italian Journalof Food Science, 19, 413-424."Vino cotto", a typical product mainly produced in central Italy, is obtained by fermenting cooked must. Nine"vino cotto" samples from the Abruzzo region were analysed for their chemical composition. Alcohol contentranged from 8 to 16%, reducing sugars content from 83 to 350 g L -1 and total acidity from 9 to 19 g L -l of tartaricacid. On the basis of compositional data and literature data, "vino cotto" can be classified as either a dry or sweetdessert wine depending on the chemical composition.The must cooking process caused the activation of non-enzymatic browning reactions and the formation ofMaillard reaction products (MRPs). The radical scavenging activity (RSA) of "vino cotto" was tested by theDPPH·and ABTS +· decolouration assays. The RSA is highly correlated with both the polyphenol and MRPcontent; these two classes of compounds showed an additive combined effect on RSA. Phenolic (PE) and nonphenolic(NPE) extracts were obtained from "vino cotto" and the MRPs were mainly eluted with the NPE. Thesum of the antioxidant activities of the two extracts were equal to the total RSA of "vino cotto" samples. Inhighly browned "vino cotto" samples the antioxidant activity of NPE was higher than that of PE and accountedfor 56% of the overall antioxidant activity.3. Piva A., Sacchetti G. Di Mattia C., Dimitri G., Mastrocola D. (2008). Caratteristichechimiche, Fisiche e Funzionali del Mosto Cotto Destinato alla Produzione di Vino Cotto.www.infowine.com Rivista Internet di Viticoltura ed Enologia, 2008 n. 2/1.Scopo di questo lavoro è di rappresentare un primo approccio per lo studio dei cambiamenti chimici, fisici efunzionali che si verificano in seguito alla fase di cottura del mosto destinato alla produzione di vino cotto.Oltre alla variabile tecnologica rappresentata dal trattamento termico, sono stati considerati anche diversepratiche enologiche e parametri tecnologici: l’aggiunta di mosto fresco al mosto cotto, (pratica piuttosto diffusanella produzione di vini cotti), la sedimentazione delle fecce del mosto e la cottura in caldaie in rame ed inacciaio inossidabile.Questo lavoro rappresenta un primo passo per lo studio delle modificazioni chimiche, fisiche e funzionali che ilmosto subisce in seguito al trattamento termico di concentrazione, alla chiarifica e all’aggiunta di mosto fresco.Ulteriori studi sono necessari al fine di approfondire e comprendere in maniera più dettagliata i fenomeni chesono alla base di tali cambiamenti.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.it438