MANAGEMENT OF THE BARREL SET AND QUALITY OF TRADITIONAL BALSAMIC VINEGAR
F. Lemmetti - P. Giudici
The distinguishing features of the Traditional Balsamic Vinegar (TBV), such as taste and flavouring, colour and viscosity, arise from the long ageing period. The production regulation imposes the minimum age for TBV but the method for its determination is not specified. The most likely evaluation of the TBV age is achieved taking into account the barrel capacities and the fluxes of product (refilling and withdrawing). The results show that the barrel set yield and the TBV age do not diverge. Through by a correct management of the fluxes and losses involved, among which the evaporation, it is possible to maximize both yield and age. For quality enhancement purposes, specific guidelines are provided, and they constitute a versatile tool for TBV ageing certification.

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RICE MALTING TO OBTAIN A GLUTEN-FREE BEER
E.L.M. Ceppi - O.V. Brenna
Owing to the presence of gluten proteins, celiac people can not assume this drink. We choose rice, a cereal widely grown in northern Italy, as a gluten-free starting material in order to overcome this problem. Different rice cultivars were malted following different procedures to obtain a rice malt. Optimal saccharification conditions were defined for rice malt and micro-brewing trials performed. Rice malts had a lower amylolytic activity than barley malt, but enough to obtain a fairly good fermentable sugar content. Both decoction and infusion brewing procedures were tested at lab scale and in a pilot plant. “Rice beers” had an alcoholic degree of about 3.5-4.5% vol., a good foam stability and a fairly good body. Owing to a suitable hop addition, an aroma very similar to that of barley beer and a particular and appreciable taste were obtained.

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CHARACTERIZATION OF CORK STOPPERS AND SYNTHETIC CLOSURES USED FOR WINE BOTTLING
A. Versari - A. Giunchi - G.P. Parpinello - S. Galassi
In this preliminary study, selected testing conditions were implemented to measure mechanical parameters for the characterization of several wine closures (natural and technical corks, co-extruded and injected synthetic closures) in terms of compression force, extraction force and resilience. Injected closures showed the highest weight (range = 6.8-7.2 g), whereas the corks were characterized by high variability (SD = 0.23-0.57 = 4.4-15.3%). The force of extraction ranged between 18-43 kg and the extreme values were found on natural (20±2 kg) and technical cork (39±4 kg). The force of compression was high for corks (1,006-1,046 N), with low values for the synthetic closures (566-639 N). Principal Component Analysis clustered the synthetic closures according to the technology process (injected and co-extruded).

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DEPARTMENTS

ASEPTIC FILLING OVERVIEW

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EXHIBITION REPORTS (INTERVITIS)

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MACHINES AND EQUIPMENT

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REPORTAGE

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CONTAINERS AND CLOSURES

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PRODUCTS AND INGREDIENTS

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MARKETING

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NEWS

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DIARY

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BOOKS      

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ADVERTISERS’ LIST

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COMPANIES’ ADDRESS

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