STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW
A. Bendini - L. Cerretani - M.D. Salvador - G. Fregapane - G. Lercker
The storage conditions of bottled or tank-stored virgin olive oil, as well as all the agronomical and technological variables of the processing stages, are particularly relevant for preserving the highly valued organoleptic quality of this product. All the efforts made in the olive grove and in the oil mill to produce virgin olive oil with good sensory characteristics can be undermined if improper storage conditions are used. In particular, it is necessary to protect the oil against lipid oxidation which can have many deleterious effects on the quality of virgin olive oil, including the formation of unpleasant organoleptic characteristics, the drastic reduction of the bouquet and taste notes as well as the reduction of naturally-occurring antioxidant compounds and therefore shortening of its the shelf life. The oxidation process during storage is known and involves changes to both the major and minor components of virgin olive oil. To slow down the oxidation rate during storage, certain factors such as the presence of oxygen and traces of metals, exposure to light and the binomial storage time/temperature, must be kept under control. This overview will present the importance of reducing these pro-oxidizing effects, as well as the main changes which may occur during the storage of virgin olive oil at the expense of the minor constituents that are more relevant for the olfactive and gustative characteristics and its impact on the aroma and taste of the oil, particularly the phenolic and volatile compounds.

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EVALUATION OF FINING EFFICIENCY OF CORN ZEINS IN RED WINE. A PRELIMINARY STUDY
B. Simonato - F. Mainente - I. Suglia - A. Curione - G. Pasini
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.

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DEPARTMENTS

BEVERAGE PROCESSING
Soft drink production - Automatic micro-filtration plant - Equipment for thermal treatment - Edible oil production - Soft drink analysis

60: 26

OENOLOGICAL MACHINERY
Destemmer-crusher - Soft press - Technology and design for great wines - Crossflow filtration for musts and wines - Desulphuriser - Disgorging, dosing and topping

60: 32

FILLERS AND CAPPERS
Rinsing, filling and closing monobloc - Aseptic technology for bag-in-box - Filling monoblocs - Bottling line for beverages - Linear filling machine - Automatic de-capping - Capping heads - Universal capping unit

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LABELLING AND CODING
Labelling and identification systems - Modular labelling - Wine labelling machine - In-line and semi-rotary labelling machines

60: 42

PACKAGING EQUIPMENT
Depalletizer with film remover - Carton forming and cartoning machine - Linear orienting machine

60: 46

MARKETING REPORTS
West Europe drink consumptions in 2010 - Restaurant and packaged foods can have more calories than nutrition labelling indicates - Recession boots private label

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PACKAGING TRENDS
Achieve the competitive edge in specialty beverages with new shrink film - Aluminium cans, the perfect packaging solution for the outdoor lifestyle - The beverage can celebrates its 75th anniversary

60: 52

NEWS
Sacmi Labelling at Coca-Cola Edmonton - New screening tool identifies high prevalence of malnutrition in elderly - Beer and bone health - The packaging industry regains confidence in the Russian market - International events in Italy

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ADVERTISER INDEX

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COMPANY INDEX

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