Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Rolle L., Torchio F., Zeppa G., Gerbi V. (2009) – Relationship between skin break force andAnthocyanin extractability at different ripening stages. Am. J. Enol. Vitic., 60, 1, 93-97.The extractability of anthocyanins from winegrapes with different skin hardness at two different ripening stageswas evaluated. Skin hardness was assessed by texture analysis, a rapid and low-cost analytical technique. Grapeberries of cv. Brachetto were calibrated according to their density estimated by flotation in 10 different saltsolutions. Skin hardness was measured via a puncture test, and two groups of berries with different skin hardnesswere selected for each ripening stage: soft (0.50 N). Anthocyanin skin extraction wasevaluated in a hydroalcoholic model solution and the kinetics of skin dissolution was monitored. For eachripening stage, the harder skin had greater anthocyanin extractability. Significant interactions between ripeningstage and skin hardness were found in the composition of individual anthocyanins present in the extract.2. Cagnasso E., Rolle L., Caudana A., Gerbi V. (2008) - Relations between grape phenolicmaturity and red wine phenolic composition. Ital. J. Food Sci. 20, 3, 365-380.Phenolic maturity was monitored during the grape harvest in 16 vineyards of red Piedmont grape varietiesNebbiolo and Barbera in 2000 and 2001. The study used the Glories’ method which was modified to avoid somecritical parts of the original protocol, mainly regarding the extraction solution used at pH 1. Experimentalwinemaking processes were performed on a part of the grapes from the vineyards being monitored. Theanalytical data revealed a correlation between the anthocyanins and flavonoid indexes of grapes and colorindexes of wines. The cell maturity index (EA%) is representative of how quickly anthocyanin can be extracted.Moreover, a correlation was found between the seed maturity index (Mp%) and the content of low molecularweight flavanols in the wine.. In 2002-2004 this correlation was studied on Nebbiolo, Barbera and Dolcettogrape varieties on an industrial scale. Winemaking carried out using different systems of maceration confirmedthe experimental results.3. Rolle L., Torchio F., Zeppa G., Comberiati G., Gerbi V., Stecca F., Cerruti M., Fiorina P.,Viglione G., Salaris C. (2008) - Ricerca di microcomponenti inorganici tossici, ocratossina A,ammine biogene in vini a base Nebbiolo (Barolo DOCG, Barbaresco DOCG e Roero DOCG).Industrie delle Bevande, 37, 213, 33-37La determinazione dei contaminanti di origine chimica e biologica negli alimenti risulta sempre più importante alfine di garantire la sicurezza alimentare del consumatore. In questo lavoro vengono riportati i primi risultati di unmonitoraggio analitico sui principali inquinanti tossici presenti in vini piemontesi a base Nebbiolo prodotti nellaProvincia di Cuneo. In particolare sono stati determinati i contenuti di metalli pesanti (piombo, rame, cadmio,zinco, mercurio, selenio, arsenico), di fluoruri, di bromo inorganico, di ammine biogene e di ocratossina A. Dairisultati ottenuti non sono emersi indicazioni per tutti i parametri analitici considerati di pericolo per ilconsumatore e i campioni analizzati rientrano ampiamente nei limiti stabiliti dalla normativa vigente.4. Gerbi V., Rolle L., Ghirardello D., Giordano M., Zeppa G. (2007) - Influence of the storagetemperature and the ethyl alcohol content on the shelf life of Asti Spumante DOCG. In SLIM2006 - Shelf-life International Meeting, edited by G. Muratore, F. Licciardello. Special IssueItal. J. Food Sci., 354-357.‘Asti’ or ‘Asti Spumante’ is an aromatic Italian sparkling wine produced exclusively with ‘Moscato bianco’grapes growing in Piedmont (North West Italy) and commercialized as a sweet dessert wine. In this work, relationshipsbetween alcohol concentration, wine temperature and shelf life of the product have been defined. Three‘Asti’ wines produced from the same must but having different alcohol concentrations and stored at three temperatureswere used for the trial. Colour, acetaldehyde, volatile compounds and sensory analysis were used fordefining the effect of storage. The results show that product shelf-life is directly correlated to the alcohol concentrationof the wine and inversely correlated to its storage temperature.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.it447