Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Chinnici F., Riponi C., Pirrone L. (2007) Tecnologie di produzione di vini in assenza dianidride solforosa: prime esperienze su vitigni siciliani. 13° Enosimposio Sicilia (Brucoli-SR), Atti 43-48Sono illustrati i primi risultati relativi ad alcune esperienze di vinificazione di vitigni siciliani (inzolfa e Nerod’avola) in assenza di anidride solforosa. Sono stati considerati i prodotti ottenuti nel corso di diverse campagnevendemmiali, sia su scala di laboratorio che su scala industriale, per ciò che concerne gli aspetti del controllo deifenomeni ossidativi, della stabilità nei confronti della fermentazione malolattica e del decorso fermentativo.Sono discusse le soluzioni tecnologiche adottate e le tematiche di ricerca e di sperimentazione che potrannoessere affrontate in seguito.2. Riponi C., Natali N., Chinnici F: ((2007) Quantification of hen’s egg white lysozyme in wineby an improved HPLC-FLD analytical method. Am.J.Enol.Vitic. 58:3 405-409An improved RP-HPLC method for determination of lysozyme in red and white wines was devised and validated.Florimetric detection increased sensitivity up to 10 times over the widely used UV detection at 280nm.Variables that could influence the performance and reliability of the method were evaluated, such as chromatographicseparation, matrix-binding phenomena, sample acidification and fluorimetric-response stability. Themethod demonstrated good linearity, precision and accurancy together with a valuable decrease in the minimumdetectable amount of lysozyme (equal to 0.18 mg/L). The method can be applied to wines either for technologicalpurposes or to quantify residual lysozyme in the final product, thereby reducing the risk of unespected ellergenicresponses in sensitive consumers.3. Riponi C., Chinnici F., Roemling R. (2008) HPLC analysis of Lysozyme in different types ofwine. The column 3, 2-5Lysozyme, occurring in hen’s egg with, is used in winemaking to eliminate lactic acid bacteria and to controlmalolactic fermentation. As eggs and derivatives are regarded as potential allergenics the European Commissionissued a directive that wine labels must include information about egg derived ingredients such as lysozyme. Asa consequence the International Organisation for Winw and Vine (OIV) published a standard method for themisurement of Lysozyme in wine by HPLC, which is based on a method developed at the University of Bologna.4. Bellachioma A., Riponi C., Chinnici F., Sonni F. (2008) Applicazione di un protocollosperimentale per la produzione di vini bianchi in assenza di SO 2 . L’Enologo 5, 77-81Combinando l’impiego di strumenti tecnologici attualmente disponibili, si è definito un protocollo divinificazione di uve bianche evitando l’aggiunta di anidride solforosa, senza compromettere la stabilità e lequalità organolettiche dei vini ottenuti. La sperimentazione dimostra che la produzione di vini “Sulfite freee” èpossibile.5. Sonni F., Bastante M.J.C., Chinnici F., Natali N., Riponi C. (2009) replacement of sulfur dioxideby lysozyme and oenological tannins durino fermentation: influence on volatile compositionof white wines. J.Sci Food Agric. 98, 688-696In previous work, lysozyme and oenological tannins were founds as possible substitutes in controlling bacterialundesirable fermentations and phenolics oxidation. However, data on the volatile composition of wines obtainedby the protocol are lacking. In this work the effect on volatile composition of with wines by the substitution ofSO2 during fermentation with lysozyme and tannins are studied. At the same time, the technological performanceof two strains of yeast that produce low amounts of SO2 were evaluated. The results showed that both SO2and lysozyme prevented the development of undesirable bacterial fermentations. The study of volatile compoundsshow differences in the alcohol, acid and ester among the final products: wines fermentedwith strain1042 and lysozyme had higher total alcohol concentration, while the addition of SO2promoted higher productionof 3-methyl-1-butanol, 3-methylthio-1-propanol, phenylethyl alcohol and 4-hydroxy-benzenethanol. Esters, as atotal, were influenced by the different strain and tannins addition, while amounts of medium-chain fatty acidethyl esters and their corresponding fatty acids were found in higher amounts in wines coming from the fermentationswith lysozyme.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.it64