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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]

The aim of this study was to identify the potential allergens of durum wheat semolina and pasta and to determine their fate during pasta cooking and proteolytic digestion. By using sera of patients with food allergy to wheat, the potential allergens of durum wheat semolina were detected by IgE-immunoblotting and compared to those detectable in a commercial pasta sample. IgE binding to some semolina bands disappeared in raw pasta, whereas binding to other semolina allergens remained unaffected. Cooking pasta did not change the IgE binding pattern. However, in contrast to what was previously observed for bread, in vitro digestion of cooked pasta resulted in almost the complete disappearance of its potential allergens with Mr > 1 KDa, indicating that they may be completely degraded before reaching the intestine. Therefore, although durum wheat seems to contain potential allergens similar to those of bread wheat, patients with food allergy to wheat may tolerate pasta better than bread. [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]