1,721,009 research outputs found
Saba, A Traditional Grape Molasse From Italy: Preliminary Analytical Characterization in Comparison With Fruit Pekmez
No full textFruit juice molasses, from grapes, mulberries and many other fruits, still represent important
traditional food products from the Balkans to the Caucasus, where they are indicated as
“pekmez” and its linguistic variants. In Italy, grapes have always been primarily used for wine
production. However, locally available resources were fully exploited in the past: saba or sapa
is a grape molasse obtained from unfermented juice slowly boiled for 24-48 hours, to obtain
a brownish, dense, very sweet syrup, storable for long time. Saba was used as a food, to
accompany cereal gruels or bread and, in less restricted situations, to season meat, cheese,
and to prepare particular pastries (“tortelli”) and jams (“savor”). After being almost forgotten,
in recent years saba has been resumed and is nowadays produced by local firms throughout
central Italy, where it is also the subject of local festivals.
In this work basic physical and chemical traits of several commercial saba samples from
different areas of Italy were analyzed and compared to samples of pekmez from Turkey and
Armenia and sladko from Bulgaria.
Saba dry matter and soluble solid content were respectively 68% and 63%, with high
variability among samples. Average titratable acidity was 14.8 g TAEs/L. Pekmez and sladko
showed lower variability and higher average dry matter and Brix with respect to Italian saba,
probably because of the tendency to reduce cooking time and temperature by some processors
in Italy, in order to increase yield and avoid the production of unwanted molecules.
Acidity was more stable and less affected by cooking, allowing to relate the differences among
samples to raw materials (species or cultivars). Titratable acidity and pH were more variable
in pekmez than in saba as a consequence of the very different raw materials used (mulberry,
carob, pomegranate, grapes). Pomegranate pekmez had very high acidity
Valutazione sensoriale di birre ottenute con ceppi di lievito diversi: un caso studio
No full textLa birra è una delle più diffuse e antiche bevande alcoliche al mondo. La Repubblica Ceca detiene il record mondiale di consumo annuo seguita da Germania, Austria e Irlanda. L’Italia registra un consumo di birra in rapida crescita, prevalentemente tra i giovani. Va sottolineato che il consumatore italiano tipico predilige ancora la qualità della bevanda piuttosto che la quantità e, sebbene il prezzo, in linea generale, sia un fattore molto importante, i consumatori attenti sono molto sensibili al processo di produzione, al marchio e, non ultime, alle proprietà sensoriali.
L’obiettivo del lavoro è stato valutare il profilo sensoriale di un prodotto ottenuto secondo un processo di produzione standard e utilizzando tre ceppi di lievito diversi, un ceppo Saccharomyces comunemente usato nel processo di birrificazione, e due ibridi ottenuti dall’incrocio tra ceppi Saccharomyces cerevisiae × Saccharomyces bayanus.
A tale scopo, nel corso della fase di addestramento, otto giudici su dodici sono stati scelti e 16 attributi sensoriali sono stati selezionati (4, 2 e 10 attributi sensoriali visivi, olfattivi e gustativi, rispettivamente).
L’analisi della varianza (ANOVA a due vie) con interazione ha permesso di evidenziare che i prodotti studiati si differenziano statisticamente per le caratteristiche sensoriali legate alla schiuma, oltre che per alcune caratteristiche gustative e olfattive (dolcezza, amarezza, aroma di cotto, corpo e frizzantezza, nota aromatica). I risultati ottenuti sono stati anche confermati dalla PCA (Principal Component Analysis), la quale ha permesso di separare i campioni in differenti cluster nello spazio definito dalle prime due componenti principali.
Sulla base dei risultati conseguiti, l’approccio sensoriale ha consentito di tracciare un adeguato profilo per ciascun campione di birra, evidenziando le differenze esistenti tra i campioni e dimostrando l’importanza di alcune scelte tecnologiche sulla qualità sensoriale dei prodotti
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica
Full text linkMalvasia odorosissima is an aromatic grapevine (Vitis vinifera L., 1753) variety that is often confused with Malvasia di Candia aromatica (Vitis vinifera L., 1753), despite the genetic information now available on the pedigree and genetic relationships linking the two varieties. In an effort to offer a contribution to fill this gap, also from an aromatic point of view, free and glycosylated aroma compounds were determined using the SPE extraction method, followed by GC-MS analysis in two consecutive vintages. The results have for the first time provided the aromatic characterisation of Malvasia odorosissima. Geraniol and its derivatives were the most abundant set of volatiles. In contrast to Malvasia di Candia aromatica and the other aromatic varieties, Malvasia odorosissima showed a very small amount of glycosylated volatiles, thus expressing its aromatic potential almost completely. The abundance of free terpenoids in the aromatic profile of Malvasia odorosissima, even higher than in Malvasia di Candia aromatica, is a main feature for the oenological exploitation of this variety, which is on the brink of extinction. In addition, the presence of rose oxides, found solely in Malvasia odorosissima, renders its aromatic profile more similar to that of White Muscat. This result is consistent with the parent-offspring relationship linking the two varieties that was recently ascertained
Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters.
Full text linkPescabivona is the name of an autochthonous peach [Prunus persica (L.) Batch] population of the central west of Sicily. In a previous work, this fruit was submitted to chemical analysis, while in this paper, sensory evaluation is considered. Materials and methods.
Samples of four Pescabivona landraces were harvested throughout the harvest season. A trained panel outlined the sensory profiles and the data were processed by ANOVA and Principal
Component Analysis (PCA). A correlation between sensory analysis and instrumental data was finally carried out. Results and discussion. The results demonstrated a high standard of quality for the four landraces studied, with some differences in aroma intensity and in some other parameters, with sweetness and aroma being highly correlated with overall liking. PCA did not clearly separate the different landraces as they have the same origin. Some correlations between sensory analysis and instrumental data were verified. The sensory liking was correlated with the main ripeness parameters, as well as with the pulp firmness. Conclusion. The data obtained contribute to outlining a complete fruit profile for product comparison and shelf-life monitoring.
As previously verified for chemical parameters, the sensory evaluation indicates a substantialsimilarity among the landraces. The good agreement between sensory evaluation and composition
makes sensory analysis a precious tool to assess quality of Pescabivona landraces
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]
No full textPescabivona is an autochthonous white flesh peach cultivar population from Sicily. The composition of four Pescabivona peach landraces (Murtiddara, Bianca, Agostina, and Settembrina)at three different growing altitudes was studied. Color, color distance, weight, pulp firmness, pH, soluble solid content (SSC), titratable acidity (TA), SSC/TA ratio, organic acids, sugars, phenolics, antioxidant capacity, and lactone compounds were determined.In general for the analyzed parameters, univariate statistical analysis highlighted only a few significant differences among the landraces and the altitudes, thus demonstrating a generalhomogeneity of this local cultivar population. Principal component analysis, as well, did not show a clear separation among the different landraces, in particular for Bianca, Agostina, and Settembrina.The physico-chemical analysis showed high pulp firmness, high lactone content, and a balanced SSC/TA ratio. Moreover, even if the pulp firmness values were quite high for Agostina andSettembrina, sugar and acid content were typical of fresh-market quality peaches
Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes
Full text linkMalvasia di Candia aromatica is an aromatic white grape (Vitis vinifera L.) cultivar that grows in the Emilia-Romagna and Lombardy regions and is used for manufacturing sweet and dry white wines. A study of the gas chromatography analysis of the aromatic profile was carried out during the winemaking
process for the production of a sweet semi-sparkling wine. At the end of the monitoring period, free monoterpenic and fermentative compounds characterised the aromatic profile of the wine. Linalool and nerol had a similar concentration, while the main fermentative compounds were the isoamyl alcohols, 2-phenylethanol, medium-chain fatty acids and their corresponding ethyl esters, and isoamyl acetate. All these compounds showed increasing trends during the fermentation process. The amount of linalool at the end of the monitoring period exceeded the threshold of perception, hence contributing to the floral scent of the wine. The higher alcohols (concentration up to 200 mg/L) and their esters also made a pleasant contribution to the aroma definition. Finally, the low temperature of fermentation helped to preserve the varietal aroma and enhanced the production of fermentative compounds, with a corresponding restraint of higher alcohols. This work is a first approach to a study of the sweet semi-sparkling wine (vino
frizzante) obtained from Malvasia di Candia aromatica grapes. A more detailed investigation is required to understand how to improve the varietal and fermentative aromas of the wine
Study of the repartition of phthalate esters during distillation of wine for spirit production
Full text linkDue to health concerns and legal matters, an investigation to limit phthalates esters (PEAs) in spirits is necessary. A lab still was used to perform pilot distillations according to the official method for brandy production in order to explore the repartition into the distilled fractions of each PAE. The process was divided in two steps: a première chauffe and a bonne chauffe. The former step included the cut into heads, heart and tails, while the latter into heads, brandy, secondes, and tails. The behaviour of each PAE during distillation was affected by its own chemical nature. Dibutyl phthalate (DBP) was entirely carried over into the distillate, while bis(2-ethylhexyl) phthalate (DEHP) only partially, and diisononyl phthalate (DINP) accumulated in the stillage. During the bonne chauffe, DBP and DEHP accumulated in the secondes more than in the brandy. A rectification step of the secondes was demonstrated to considerably reduce PAEs concentration
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