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Monacci E, Baris F, Bianchi A, Vezzulli F, Pettinelli S, Lambri M, Mencarelli F, Chinnici F, Sanmartin C. Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer. Food Chem 2024; 460:140594. [PMID: 39068805 DOI: 10.1016/j.foodchem.2024.140594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 06/23/2024] [Accepted: 07/22/2024] [Indexed: 07/30/2024]
Abstract
Drying techniques are important for hop storage and quality. The stage of hop addition in beer is another important issue. This study focuses the impact of two drying techniques [freeze-dryer (F) and hot-stove (H)] of Cascade hop, on the chemical, aromatic and sensory quality of beer, comparing beers produced without (BF and BH) and with dry-hopping technique (BFDH and BHDH). Dry-hopping with H significantly increased the bitterness index and reduced the titratable acidity. Isoamyl acetate (450.60 μg/L) and ethyl caprylate (313.60 μg/L) were in high content especially in BH while, ethyl-n-caproate (359.37 μg/L) had the highest content in BF. The beers made with dry-hopping technique, had a significantly higher content in terpenes especially in BFDH (1006.18 μg/L). Sensory evaluation indicated difference preferences, with freeze-dried hop beers generally favored. In conclusion, depending on the type of beer desired, hops dried in different way and a specific hopping technique can be chosen.
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Affiliation(s)
- Edoardo Monacci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Federico Baris
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna 40127, Italy.
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Fosca Vezzulli
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Stefano Pettinelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Milena Lambri
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna 40127, Italy.
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
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Bianchi A, Pettinelli S, Santini G, Taglieri I, Zinnai A, Petriccione M, Magri A, Modesti M, Cerreta R, Bellincontro A. Postharvest wine grape dehydration: ethanol dissipation from grape and biochemical changes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1591-1598. [PMID: 37819862 DOI: 10.1002/jsfa.13042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/13/2023]
Abstract
BACKGROUND During postharvest dehydration, grapes are subject to metabolic changes including ethanol anabolism and catabolism. These changes affect the quality of the final product and ethanol production is a key step. Ethanol dissipation has never been measured during postharvest wine grape dehydration. Thus, the present study aimed to: (i) monitor ethanol dissipation and (ii) investigate chemical-biochemical changes in berries during dehydration. RESULTS Ethanol dissipation from Raboso grapes, under controlled postharvest dehydration, was found to comprise up to 36% of weight loss (w.l.). Moreover, the activity of enzymes involved in the anaerobic metabolism of grapes was investigated. Ethanol dissipation was highly correlated with grape weight loss (r2 = 0.989). Alcohol dehydrogenase activity, responsible for the reduction of ethanol to acetaldehyde, declined significantly with w.l. Similarly, pyruvate decarboxylase and lactate dehydrogenase reduced their activity. High lipoxygenase activity was measured at 27% w.l., whereas polyphenol oxidation was constant and declined in the last sampling. CONCLUSION Ethanol dissipation during postharvest dehydration allows for reducing anaerobic metabolism and promotes oxidative metabolism. The sensor used can be a useful commercial tool for monitoring berry metabolism. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Alessandro Bianchi
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Stefano Pettinelli
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Gregorio Santini
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Milena Petriccione
- Council for Agricultural Research and Economics (CREA) - Research Centre for Olive, Fruit and Citrus Crops, Caserta, Italy
| | - Anna Magri
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania Luigi Vanvitelli, Caserta, Italy
| | - Margherita Modesti
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Raffaele Cerreta
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
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Pettinelli S, Pérez-Gonzàlez C, Salvo-Comino C, Mencarelli F, Garcia-Cabezón C, Rodriguez-Mendez ML. High-performance bioelectronic tongue for the simultaneous analysis of phenols, sugars and organic acids in wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 38012060 DOI: 10.1002/jsfa.13174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 11/13/2023] [Accepted: 11/28/2023] [Indexed: 11/29/2023]
Abstract
BACKGROUND Electronic tongues have been widely used to analyze wines. However, owing to the complexity of the matrix, the problem is not completely solved and further improvements are required. RESULTS A high-performance potentiometric bioelectronic tongue (bio-ET) specifically devoted to the assessment of wine components is presented. The novelty of this system is due to two innovative approaches. First, the improved performance is obtained through the use of potentiometric biosensors based on carboxylated polyvinyl chloride (PVC) membranes, where enzymes (glucose oxidase, tyrosinase, laccase, and lyase) specific to compounds of interest are linked covalently. Second, the performance is further enhanced by introducing electron mediators (gold nanoparticles or copper phthalocyanine) into the PVC membrane to facilitate the electron transfer process. Individual sensors exposed to target analytes (glucose, catechol, cysteine, or tartaric acid) show a linear behavior, with limits of detection in the region of 10-4 mol L-1 for all the compounds analyzed, with excellent reproducibility (coefficient of variation lower than 3%). Sensors combined to form a bio-ET show excellent capabilities. Principal component (PC) analysis can discriminate monovarietal white wines (PC1 77%; PC2 15%) and red wines (PC1 63%; PC2 30%). Using partial least squares, the bio-ET can provide information about chemical parameters, including glucose, total polyphenols, total anthocyanins, free and total sulfur dioxide, total acidity, and pH with R2 between 0.91 and 0.98 in calibration and between 0.89 and 0.98 in validation. CONCLUSIONS This advanced instrument is able to assess the levels of seven parameters in a single measurement, providing an advantageous method to the wine industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Stefano Pettinelli
- DAFE, Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Group UVASENS, Engineers Industrial School, University of Valladolid, Valladolid, Spain
| | - Clara Pérez-Gonzàlez
- Group UVASENS, Engineers Industrial School, University of Valladolid, Valladolid, Spain
- Department of Materials Science, University of Valladolid, Valladolid, Spain
| | - Coral Salvo-Comino
- Group UVASENS, Engineers Industrial School, University of Valladolid, Valladolid, Spain
- BioecoUVA Research Institute, University of Valladolid, Valladolid, Spain
- Department of Inorganic Chemistry, Engineers Industrial School, University of Valladolid, Valladolid, Spain
| | - Fabio Mencarelli
- DAFE, Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Cristina Garcia-Cabezón
- Group UVASENS, Engineers Industrial School, University of Valladolid, Valladolid, Spain
- Department of Materials Science, University of Valladolid, Valladolid, Spain
- BioecoUVA Research Institute, University of Valladolid, Valladolid, Spain
| | - Maria Luz Rodriguez-Mendez
- Group UVASENS, Engineers Industrial School, University of Valladolid, Valladolid, Spain
- BioecoUVA Research Institute, University of Valladolid, Valladolid, Spain
- Department of Inorganic Chemistry, Engineers Industrial School, University of Valladolid, Valladolid, Spain
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Mastrangelo N, Bianchi A, Pettinelli S, Santini G, Merlani G, Bellincontro A, Baris F, Chinnici F, Mencarelli F. Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile. Heliyon 2023; 9:e20422. [PMID: 37780761 PMCID: PMC10539957 DOI: 10.1016/j.heliyon.2023.e20422] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/08/2023] [Accepted: 09/25/2023] [Indexed: 10/03/2023] Open
Abstract
A new category of fruit style beer resulting from the addition of grape matrices is named Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA beers, adding macerated (CO2 or N2) red Gamay grape must or Aleatico grape pomace resulting from a grape dehydration process. Our hypothesis, that these wine processes can produce volatile organic compounds (VOCs) to characterize these IGA beers which was confirmed by chemical, sensory and aromatic results. IGA beers especially the one with gas-macerated grape musts (IGA-C and IGA-N) showed higher alcohol content than ALE beer (Control) and a higher polyphenol content and antioxidant activity. As regards VOCS, IGA beers increased the concentration of some classes (i.e., alcohols, esters, norisoprenoids) and IGA-N was better characterized by specific compounds such as isobutyric acid, phenylacetate, tyrosol, ethyl hydrogen succinate. Finally, E-nose and sensory evaluation discriminated significantly all the IGA beers.
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Affiliation(s)
- Nicola Mastrangelo
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Stefano Pettinelli
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Gregorio Santini
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Giorgio Merlani
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via De Lellis, 01100, Viterbo, Italy
| | - Federico Baris
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna, 40127, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna, 40127, Italy
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
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