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The use of corn zeins, extracted from commercial maize flour under both reducing (RZ) and non-reducing (NR Z) conditions, in fining a red wine was investigated and compared with two commercial animal gelatins (G1, non-hydrolyzed and G3, hydrolyzed). RZ, but not NRZ, showed a good fining action in terms of decreasing turbidity and removing phenolic compounds such as anthocyanins and proanthocyanidins, indicating that protein reduction is needed for fining ability. The results indicate that zeins, if extracted from corn under reducing conditions, could be a good substitute for animal proteins in red wine fining. [ABSTRACT FROM AUTHOR]

The centrifugation of wine is a practice used by industrial wineries for rapid wine clarification. The effect of centrifugation on spontaneous malolactic fermentation (MLF) in red wine has been evaluated. Red wine was centrifuged after devatting, by using an industrial disc centrifuge, at flow rates of 3,500, 2,000, 1,500 and 1,000 L/h and at a constant rotational speed of 11,000 rpm. Centrifuged wines had a lower nitrogen and proanthocyanidin concentration than the control (not centrifuged) wine. Malic acid consumption was favoured in wine centrifuged at 3,500 L/h but was delayed at 1,500 and 1,000 L/h. Indigenous lactic acid bacteria decreased, at most, by 2 log10 cfu/mL. Moreover, after MLF, the total content of biogenic amines decreased in centrifuged wines. Putrescine was the most abundant amine detected (4.84-7.34 mg/L), while low concentrations of histamine were found (0.82-1.05 mg/L). [ABSTRACT FROM AUTHOR]

More than 1,000 measurements of dissolved oxygen in wines were made to evaluate the influence of different technological practices (filtration, centrifugation, refrigeration, tartrate stabilization, bottling and micro-oxygenation) and of different conditions of maturation (stainless steel, concrete or wooden barrels). The micro-oxygenation of more than 100 red wines during storage in stainless steel tanks was effective in increasing the dissolved oxygen up to levels comparable to those in small wooden barrels. Nevertheless, the storage temperature should be taken into account to avoid oxygen accumulation. [ABSTRACT FROM AUTHOR]

Background: Allergy to almonds has been frequently reported, but data on the identification of the almond allergens, as well as on the reliability of the methods for in vitro detection of specific IgE for these allergens, are scant. This study aimed to identify the almond allergens and to evaluate the reliability of the CAP-FEIA as the standard system for detection of almond-specific IgE with clinical significance. Methods: Immunoblotting performed with an almond-protein extract was carried out on the sera of five patients who had previously been tested by the CAP-FEIA system; two of these patients had tested negative with the CAP-FEIA system but suffered life-threatening laryngeal edema after eating almonds, whereas the other three subjects, who had tested positive with CAP-FEIA, did not present any symptoms subsequent to almond ingestion. Results: The sera of the two symptomatic CAP-FEIA-negative patients had IgE that bound only to a 37-kDa protein in immunoblotting. On the contrary, the sera of the three asymptomatic subjects all showed IgE binding to two almond proteins of 62 and 50 kDa, corresponding to the glycosylated components of the extract. Conclusions: The results here presented suggest that, at least for the examined subjects, the positivity to almond, as measured with a standard laboratory method, is due to the presence of the 62/50-kDa glycoproteins with little or no immunologic significance, and not to the binding to the 37-kDa polypeptide, which appears to be a true almond allergen. [ABSTRACT FROM AUTHOR]

Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality traits of the new durum wheat cv. Biensur, which has a high HMW/LMW-GS ratio, were evaluated with a view to developing short-chain, mono-varietal pasta production in NE Italy. Chemical and sensory analyses on short-cut pasta, viz. tubetti, made with semolina from cv. Biensur at two drying temperatures revealed that it has good technological characteristics and stability, excellent cooking and sensory properties, and is comparable to the high-quality commercial reference cv. Aureo. We conclude that Biensur provides farmers and traders with new market opportunities and offers improvements to the environmental and economic sustainability of the durum wheat chain. [ABSTRACT FROM AUTHOR]

Bread, a staple food consumed worldwide, plays a pivotal role in nutrition. Nevertheless, it is to be underlined that white bread is classified as a high glycemic index food, and its frequent consumption can lead to rapid increases in blood glucose, potentially causing metabolic stress and contributing to insulin resistance and type 2 diabetes. So, there is a growing interest in bread formulations with ingredients that can lower its GI. With this view, bread was formulated, substituting wheat with chickpea flour, red chicory powder, and three distinct types of resistant starch. The results showed the different resistant starches' impacts on the glycemic index reduction. Specifically, chemically modified tapioca RS IV produced a bread formulation with a low predicted glycemic index (pGI < 55). Retrograded starch from tapioca (RS III) allows the bread to reach a pGI value of 55, the upper value for classifying a food as low pGI. The retrograded starch from corn (RS III) allows a decrease in the bread's glycemic index, but the product is still classified as 'high pGI' (>70). Moreover, the addition of by-products rich in polyphenols contributes to a lowering of the pGI. Concerning the technological parameters, the outcome revealed an increase in the moisture content across all the newly formulated samples compared to the control. At the same time, the volume and specific volume showed a decrease. The newly formulated samples exhibited a higher baking loss, particularly when incorporating resistant starch, which increased the hardness and chewiness with decreased cohesiveness. In conclusion, incorporating chickpea flour, red chicory powder, and tapioca-resistant starch (RS III and IV) offers a promising strategy for producing high-fiber bread with a low glycemic index, catering to health-conscious consumers.

This study evaluates the fermentation performances of non- Saccharomyces strains in fermenting cherry must from Italian cherries unsuitable for selling and not intended to be consumed fresh, and their effects on the chemical composition of the resulting wine. Fermentation trials in 100 and 500 mL of must were carried out to select 21 strains belonging to 11 non- Saccharomyces species. Cherry wines obtained by six select strains were chemically analyzed for fixed and volatile compounds. Quantitative data were statistically analyzed by agglomerative hierarchical clustering, partial least squared discriminant analysis, and principal component analysis. Wines revealed significant differences in their composition. Lactic acid and phenylethyl acetate levels were very high in wines produced by Lachancea and Hanseniaspora , respectively. Compared to S. cerevisiae wine, non- Saccharomyces wines had a lower content of fatty acid ethyl esters 4-vinyl guaiacol and 4-vinyl phenol. The multivariate analysis discriminated between wines, demonstrating the different contributions of each strain to aroma components. Specifically, all wines from non- Saccharomyces strains were kept strictly separate from the control wine. This study provided comprehensive characterization traits for non-conventional strains that enhance the aroma complexity of cherry-based wine. The use of these yeasts in cherry wine production appears promising. Further investigation is required to ascertain their suitability for larger-scale fermentation.

This study evaluated the incorporation of two ingredients as a source of bioactive compounds: amaranth flour (AF) and grape pomace peels flour (GP) to improve the nutritional qualities and functional properties of a wheat bread, emphasising the revalorisation of agricultural residues from grape winemaking as an ethical and economically viable source of bioactive compounds. Specifically, wheat flour (WF) substitutions were carried out for the individual ingredients, replacing 20% WF (A20 bread) or 5% GP (GP5 bread) and a mixture of both ingredients 20% WF and 5% GP (A20GP5 bread), and the antioxidant potential of the breads was analysed. The effect of simulated gastrointestinal digestion (SGID) on the phenolic profile and antioxidant activity of the fortified breads was also investigated. The substitution of WF by AF or GP introduced several phenolic compounds, digestion increased the bioaccessibility of phenolic compounds and reshaped their phenolic composition profiles. The combined presence of AF and GP in the breads modified the phenolic compounds composition and improved their antioxidant activity after SGID. Interactions between the phenolic compounds and other AF components (possibly proteins) were observed, which could protect the phenols from degradation during SGID, allowing them to be released after SGID.

The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewiness of the end products were higher. ML25 and ML50 samples reached the highest volume, while the baking loss decreased due to WL's fiber components. ML25, ML50, ML75, and ML100 accounted for caloric reductions of 9, 18, 22, and 26%, respectively, compared to full-fat muffins. Muffins with WL showed a darker crust and crumb as lightness ( L *) decreased. Moreover, a * parameter increased with the increment of WL in the formulation, leading to a redder and less yellow-hued fat-replaced muffin. In conclusion, WL could effectively replace fat in the 25-50% range in muffins, achieving a final product with reduced calories, a higher dietary fiber content, higher volume, and promising sensory aspects.

Hydrophobic Deep Eutectic Solvents (HDESs) represent a novel kind of solvent. While several studies investigated their properties, just a few dealt with their use for extracting and recovering bioactive compounds from raw materials, wastes and by-products, even if HDESs might represent an interesting alternative when producing pharmaceuticals, foodstuffs and cosmetics. Furthermore, their use may contribute to realizing more sustainable green processes. This review focuses on HDESs, with particular emphasis on Natural HDESs, discussing their properties and uses, highlighting their role as extractants in food applications, both from an analytical and processing point of view, and underlining the positive and negative aspects. While of prospective interest, currently the use of HDESs at industrial level remains a challenge, with several aspects needing further investigation. In order to scale-up the process, more research should focus on key issues, such as solute recovery, solvent recycling and extraction yields, as well as potential health hazards., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier food has resulted in the growth of studies focused on bread fortification with bioactive ingredients (i.e., vitamins, prebiotics, and vegetable extracts). However, the baking process leads to the reduction (or even lessening) of the added substance. In addition, the direct inclusion of bioactive compounds and additives in bread has other limitations, such as adverse effects on sensory characteristics and undesirable interaction with other food ingredients. Encapsulation allows for overcoming these drawbacks and at the same time improves the overall quality and shelf-life of bread by controlling the release, protection, and uniform distribution of these compounds. In the last ten years, several studies have shown that including micro/nano-encapsulated bioactive substances instead of free compounds allows for the enrichment or fortification of bread, which can be achieved without negatively impacting its physicochemical and textural properties. This review aims to identify and highlight useful applications in the production of new functional bread through encapsulation technology, summarizing the heath benefit and the effect of microcapsule inclusion in dough and bread from a technological and sensory point of view.

Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical-chemical properties, in vitro digestibility, and sensorial characteristics of fortified pasta were determined. The technological aspects of the products were peculiar, suggesting the existence of complex interactions between the gluten network and starch with debittered trub powder. The fortified pasta samples showed a lower glucose release than the control at the end of in vitro starch hydrolysis. Furthermore, in vitro protein digestion rose only in PT15. PT5 and PT10 samples overcame the sensory acceptability threshold of 5, while PT15 showed the lowest acceptability. Debittered trub represents a suitable ingredient in fortified fresh pasta formulation with an up to 10% substitution level without compromising the quality and sensory characteristics of the final product.

Background: Grape pomace (GP), a wine-making by-product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods., Results: In the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0, 5 and 10 g 100 g -1 of powdered GP (GPP). The GPP inclusion affected the rheological properties of the doughs by increasing the water absorption and tenacity (P) at the same time as reducing the extensibility (L), with a significant increase in the P/L value and a decrease in the swelling index (G) value and deformation energy (W). Textural characteristics of breadsticks were influenced by the GPP addition, showing a reduction in hardness and fracturability as the amount of GPP increased in the recipe. The GPP fortified breadsticks exhibited decreased pH, volume and specific volume values compared to the control. The TPC and the antioxidant capacity increased in GPP fortified breadsticks, whereas the increased amount of DF allowed the products to benefit from the claim 'high fiber content' at the highest level of GPP inclusion. The sensory evaluation revealed that GPP addition increased wine odor, acidity, bitterness, astringency and hardness, and decreased the regularity of alveolation and friability. Finally, the GPP fortified products achieved good sensorial acceptability., Conclusion: GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry., (© 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)

Vitamin D and magnesium-calcium carbonate nanoparticles were used to fortify a newly developed healthy chocolate spread formulated with inulin and maltitol as sugar replacers and alternative to palm oil to reduce the concentration of saturated fatty acid. These samples were compared with well-known commercially available chocolate spreads in terms of rheology, polyphenols content and in vitro digestion, sensory attributes and willingness to buy. The fortified chocolate spreads showed comparable if not better acceptability than the current products on the market and over 80% of the participants were inclined to buy and 66% prepared to spend 10 to 15% more money on the product enriched with the three micronutrients. The results also demonstrate that the incorporation of nanoparticles could affect the rheological and physio-chemical properties of the formulations and an appropriate ratio between the fat phase and particles seems an important factor to consider., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidation reaction in foods. However, the high content in polyunsaturated fatty acid, the described pro-oxidant potential action of some polyphenols and the complex interactions with other components of matrices during food processing must be considered. Indeed, all these factors could promote oxidative reactions and require focused and specific assay. The aims of this study were to evaluate the effects of GP powder (GPP) addition (at 0%, 5% and 10% concentrations) in breadsticks formulations both on the antioxidant activity at room temperature during storage and on the shelf-life by the OXITEST predictive approach. GPP fortification increased the total polyphenols content and the antioxidant activities of breadsticks. FRAP reduced during the first two days of storage at room temperature, TPC increased during the 75 days, while ABTS showed a slight progressive decrease. However, GP negatively influenced OXITEST estimated shelf-life of breadsticks, incrementing the oxidation rate. In conclusion, even if GP fortification of breadsticks could improve the nutritional value of the products, the increased commercial perishability represents a drawback that must be considered.

Background: Pasta is a staple food that is consumed worldwide and is an excellent product for the addition of ingredients rich in bioactive compounds. The fortification of pasta with such compounds could represent a healthy choice for consumers., Results: In this study, fresh pasta was formulated by replacing durum wheat semolina with 0, 5, 10, and 15 g 100 g -1 of dried Moringa oleifera leaf powder (MOLP), rich in fibers, minerals, and antioxidant compounds. Increasing levels of MOLP influenced the technological and nutritional properties of wheat-based fresh pasta. Moringa oleifera reduced the optimum cooking time, the swelling index and firmness, while increasing the cooking loss and adhesiveness. From a nutritional viewpoint, the inclusion of MOLP enhanced the phenol content, the antioxidant activity, and the mineral content of fresh pasta. The products obtained had good sensorial acceptability and can make several nutritional claims due to MOLP richness minerals., Conclusions: The fortification of fresh pasta with MOLP could represent a valuable strategy to increase the nutritional value of the product, preserving pasta technological properties without affecting sensory acceptability. © 2020 Society of Chemical Industry., (© 2020 Society of Chemical Industry.)

Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g ( w / w ) of grape pomace powder (GPP) and were analyzed for the phenolic profile bioaccessibility as well as the in vitro starch digestion during simulated digestion. The free and bound phenolic composition of native GPP and resulting breads were profiled using ultra-high-performance chromatography-quadrupole-time-of-flight (UHPLC-QTOF). The raw GPP was characterized by 190 polyphenols with the anthocyanins representing the most abundant class, accounting for 11.60 mg/g of cyanidin equivalents. Regarding the fortified bread, the greatest ( p < 0.05) content in phenolic compounds was recorded for the GP10 sample (considering both bound and free fractions) being 127.76 mg/100 g dry matter (DM), followed by the GP5 (106.96 mg/100 g DM), and GP0 (63.76 mg/100 g DM). The use of GPP determined an increase of anthocyanins (considered the markers of the GPP inclusion), recording 20.98 mg/100 g DM in GP5 and 35.82 mg/100 g DM in GP10. The bioaccessibility of anthocyanins increased in both GP5 and GP10 breads when moving from the gastric to the small intestine in vitro digestion phase with an average value of 24%. Both the starch hydrolysis and the predicted glycemic index decreased with the progressive inclusion of GPP in bread. Present findings showed that GPP in bread could promote an antioxidant environment in the digestive tract and influence the in vitro starch digestion.

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs' rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

Background: Since the second half of the 20th century, the cultivation of ancient and local apple cultivars has almost disappeared from orchards in Italy. Some of these ancient apple cultivars often possess high nutraceutical values and display lower allergenicity than the modern ones, supporting the so-called 'green revolution' theory., Results: In this study, the phenolic composition and the antioxidant activity of five ancient apple cultivars ('Belfiore', 'Pomella Genovese', 'Gravenstein', 'Bella del Bosco', and 'Piatlin') were compared with a 'Golden Delicious' commercial cultivar. Additionally, apples were tested for their potential allergenicity by detecting the presence of Mal d 3, a non-specific lipid transfer protein that represents the main apples' allergen. All apples came from northern Italy (Trentino Region) and were organically produced. Results showed that, for all cultivars, the skins contained more polyphenols than the pulps. 'Bella del Bosco' had the highest amount of polyphenols and antioxidant activity, whereas 'Piatlin' had the lowest phenolic content. All ancient cultivars presented a higher amount of pulp phenolic compounds than 'Golden Delicious'. Immunoblotting techniques showed that 'Bella del Bosco' and 'Piatlin' had very low quantities of Mal d 3 allergen; hence, they can be considered hypoallergenic cultivars., Conclusions: The preservation of ancient apple cultivars would be of great importance, not only to maintain the biodiversity but also for their nutritional properties. The hypoallergenic activity of some of these cultivars could be of interest also for the preparation of different apple-based products. © 2020 Society of Chemical Industry., (© 2020 Society of Chemical Industry.)

Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g ( w/w ) of Moringa oleifera L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked by boiling. The changes in the phenolic bioaccessibility and the in vitro starch digestibility were considered. On the cooked-to-optimum samples, by means of ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, 152 polyphenols were putatively annotated with the greatest content recorded for M15 pasta, being 2.19 mg/g dry matter ( p < 0.05). Multivariate statistics showed that stigmastanol ferulate (VIP score = 1.22) followed by isomeric forms of kaempferol (VIP scores = 1.19) and other phenolic acids (i.e., schottenol/sitosterol ferulate and 24-methylcholestanol ferulate) were the most affected compounds through the in vitro static digestion process. The inclusion of different levels of MOLP in the recipe increased the slowly digestible starch fractions and decreased the rapidly digestible starch fractions and the starch hydrolysis index of the cooked-to-optimum samples. The present results showed that MOLP could be considered a promising ingredient in fresh pasta formulation.

In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss ( p < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays ( p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced ( p < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.

Experimental passito wines with different percentages of naturally noble-rotten grapes of the Garganega variety were analyzed to evaluate key molecules and odorants related to the typical aroma and sensory profile of botrytized passito wine. Remarkable changes in the concentration of 1-octen-3-ol, 4-terpineol, benzaldehyde, N -(3-methylbutyl)acetamide, and sherry lactone 1 and 2 were observed between sound and noble-rotten wines. Wines were perceived to be different for floral, honey, figs, apricot, and caramel scents. By partial least square regression these descriptors were well correlated to samples. An important positive contribution of sherry lactones, N -(3-methylbutyl)acetamide, vanillin, benzaldehyde, and γ-butyrolactone to honey, apricot, and caramel was observed. It is conceivable that oxidative effects of Botrytis cinerea infection play an important role in the genesis of these chemical and sensory aroma markers. This study provides a predictive tool for winemakers that use natural grape withering to produce wines whose aroma profile is not standardized due to the seasonal variation of noble rot incidence., Competing Interests: The authors declare no conflict of interest.

Identification of yeasts isolated from apple juices of two cider houses (one located in a plain area and one in an alpine area) was carried out by culture-based method. Wallerstein Laboratory Nutrient Agar was used as medium for isolation and preliminary yeasts identification. A total of 20 species of yeasts belonging to ten different genera were identified using both BLAST algorithm for pairwise sequence comparison and phylogenetic approaches. A wide variety of non-Saccharomyces species was found. Interestingly, Candida railenensis, Candida cylindracea, Hanseniaspora meyeri, Hanseniaspora pseudoguilliermondii, and Metschnikowia sinensis were recovered for the first time in the yeast community of an apple environment. Phylogenetic analysis revealed a better resolution in identifying Metschnikowia and Moesziomyces isolates than comparative analysis using the GenBank or YeastIP gene databases. This study provides important data on yeast microbiota of apple juice and evidenced differences between two geographical cider production areas in terms of species composition.

There is very little information on effects of Penicillium on aroma of passito wine. This study analyzed chemical composition and sensory properties of Amarone wines produced from withered grapes artificially contaminated by P. expansum or P. crustosum. Changes in properties of the two wines were evident by comparing wines obtained from healthy and Botrytis cinerea infected grapes used as controls. Penicillium infection affected primary and volatile composition of Amarone wine. Sensory profiles of these wines, obtained by descriptive analysis, resulted in clear differences in the wines between themselves and the control wines. Partial least square regression analysis explained only partially the relationship between molecules and sensory descriptors, and showed the existence of complex interactions of compounds mainly involved in specific aroma attributes. GC-olfactive analysis showed a greater number of odour regions in P. crustosum wine compared to control wines. Useful insight was provided into understanding how Penicillium rotten grapes affect Amarone wine properties., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Hen egg white lysozyme (HEWL) is an enzyme used in alcoholic fermentation for its ability to control the growth of Gram-positive and spoilage bacteria, without inhibiting yeast growth, and it allows a reduction in the use of sulphur dioxide. Nevertheless, considering the potential allergenicity of this protein, the presence of HEWL should be declared on the label of the final product. In this work, we analysed 18 commercial Italian ciders by LC-MS/MS and found traces of HEWL in 12 samples without label declaration. We used Western blot and enzyme-linked immunosorbent assay (ELISA) to verify the immunological activity of HEWL, and to quantify its content in the ciders. Two out of 18 samples were found to be positive both by immunoblot and ELISA. The results indicate the requirement of a more stringent control of commercial ciders and the need of label declaration for ciders treated with such compounds.