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2. Influenza di alcuni interventi tecnologici nella trasformazione al naturale di olive da tavola

Author

Piga A., Agabbio M., and Farris G.A.

Subjects
food and beverages
Abstract

Sardinia table olives are chiefly obtained with the natural style, processing green fruits. Lack of scientific data result in low quality products. The present study was aimed to verify the effectiveness of some technological steps, such as brine acidification and sugar or microbial starter adjunct on main chemical-physical parameters of “Manna” cultivar. Results clearly show beneficial effects of starter inoculation and acidification and on the sensorial and safety standpoint.

Published
2002

7. Wine quality improvement through the combined utilisation of yeast hulls and C andida zemplinina/ S accharomyces cerevisiae mixed starter cultures.

Author

Zara, G., Mannazzu, I., Del Caro, A., Budroni, M., Pinna, M.B., Murru, M., Farris, G.A., and Zara, S.

Subjects
WINES, SACCHAROMYCES cerevisiae, YEAST fungi biotechnology, FUNGAL cultures, FERMENTATION, PILOT projects
Abstract

Background and Aims Interactions between different yeast species used as starters may lead to inconsistent results in mixed fermentations. The aim of this study was to assess the influence of different nutrients on the association between a wine strain of C andida zemplinina ( CDZ1) and a commercial wine strain of S accharomyces cerevisiae ( EC1118) in mixed culture fermentations. Methods and Results Laboratory-scale fermentations were carried out by inoculating CDZ1 and, after 3 days, EC1118 with the simultaneous addition of diammonium phosphate, yeast hulls, ergosterol and oleic acid, each provided separately. The addition of yeast hulls resulted in a higher cell population of CDZ1 and in a higher glycerol concentration of wine as compared with that of the other fermentations. Pilot-scale fermentations, carried out in a commercial winery, confirmed that the winemaking protocol based on the use of the mixed starters CDZ1/ EC1118 with added yeast hulls results in wine with a higher glycerol content, more structured and persistent. Conclusions Addition of yeast hulls improved the fermentative performance of the mixed starters CDZ1/ EC1118. Significance of the Study The high glycerol content of wines made with the combined use of yeast hulls and CDZ1/ EC1118 mixed starters increases wine softness and body. [ABSTRACT FROM AUTHOR]

Published
2014
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11. Il controllo dei microrganismi negli alimenti

Author

GUERZONI, MARIA ELISABETTA, VANNINI, LUCIA, FARRIS G.A., GOBBETTI M., NEVIANI E., VINCENZINI M., Guerzoni M.E, and Vannini L.

Subjects
TRATTAMENTI TERMICI E NON TERMICI, INATTIVAZIONE MICROBICA, TEORIA DEGLI OSTACOLI, MODELLAZIONE DELLO SVILUPPO MICROBICO
Abstract

In tale capitolo sono descritte le principali tecnologie attualmente utilizzate nel'industria alimentare per la prevenzione dei rischi da patogeni ed il controllo dello sviluppo di microrganismi degradativi. Le strategie di intervento che possono essere adottate sono basate principalmente su combinazione di fattori chimico-fisici, compositivi e di processo, il cui uso calibrato può consentire l'ottenimento della stabilità o della sicurezza desiderata senza compromettere la qualità organolettica e nutrizionale del prodotto. In particolare le tecnologie descritte nel capitolo includono i trattamenti termici, le alte pressioni idrostatiche e di omogerneizzazione, la microfiltrazione, i campi elettrici pulsati, l'irraggiamento, il gas plasma, il riscaldamento ohmico, nonchè l'uso di sostanze chimiche e di enzimi.

Published
2012

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