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BACKGROUND We investigated three old wheats (Triticum dicoccum, Triticum durum, Triticum spelta) for effects of organic and conventional cultivation under equivalent nitrogen fertilisation (100 kg ha−1) on antioxidant content and composition, and on quality traits. RESULTS Compared to conventional cultivation, organic cultivation had positive effects on test weight, while grain quality traits of protein content, gluten content and sodium dodecyl sulphate microsedimentation volume were 19.2%, 9.3% and 22.7% lower, respectively. Despite lower protein content with organic cultivation, this was still high (147 g kg−1); thus with adequate organic nitrogen fertilisation, the quality traits related to the technological properties of flour were maintained. Total phenolic content (TPC) was significantly higher for organic versus conventional cultivation, although free and bound phenolic acids were not significantly different. With discriminant analysis, only durum wheat differentiated the qualitative and compositional traits according to cultivation system. Separation of organic versus conventional cultivation in durum wheat and emmer was strongly affected by antioxidants (antioxidant capacity, TPC, yellow pigment content), dietary fibre, protein content and test weight. CONCLUSIONS With adequate organic nitrogen fertilisation, protein and gluten contents remain high enough for good quality pasta. However, except for TPC, organic cultivation did not affect phenolic acids profile and antioxidant activity. © 2019 Society of Chemical Industry

In red winemaking de-stemming is crucial since the stems contain polymeric phenolic compounds responsible for the astringency of wine. Wine such as Primitivo has low phenolic constituents and tannins and stems affect aroma, taste body and olfactory characteristics. The aim of the study was to evaluate the effects of presence of stems during fermentation on polyphenolic, volatile compounds and sensory characteristics of wine. Primitivo grapes vinified in presence of different percentage of stems: 100 % de-stemmed (D100), 75 % de-stemmed (D75) and 50 % de-stemmed (D50). Results confirmed that the wines vinified in presence of stems were higher in tannins, flavans, to vanillin and proanthocyanidins, colour intensity with lower anthocyanins. The presence of stems during fermentation conferred more structure and flavour to wines. They facilitated must aeration thus promoting synthesis of higher alcohols and ethyl esters by yeast. In particular, a higher content of hexan-1-ol, hex-3-en-1-ol and 2-phenyl ethanol in D50 and D75 gave the wines that suggest green grass, herb and floral. Wine from D75 seemed to be better than D50 in terms of volatile compounds as well as fruity, floral and balsamic components preserved, without any unpleasant taste of long chain fatty acids found in D50.

Rosé wines consumption has reached the highest level in present years and it is still an ongoing trend in several countries. Therefore, the production of rosé wines with improved sensory qualities and colour stability would be greatly appreciated. Today, although rosé wines are no longer considered to be less valuable than red and white ones, anyway, because of the past rosé's reputation the scientific state of art lacks of specific studies concerning the effects of pre-fermentation maceration times on rosé wines. In this study, different pre fermentation maceration times (3, 6 and 8 h) during production of original location certified and guaranteed rosé wine from Bombino Nero variety (Vitis vinifera L.) were investigated. In all wines standard and specific wine chemical parameters, such as polyphenols, anthocyanins, flavonoids, hydroxycinnamoyl tartaric acids, volatile compounds and colour parameters were determined. A sensory descriptive analysis together with chemical analyses performed revealed that the maceration time significantly affected the aroma, the flavour and the colour of wines. The results showed that, although a longer maceration time is positively correlated to the colour stability of wine over time, however, a lengthener of the maceration is not favourable to enrich the wine with pleasant fruity and flowery aroma compounds, as both the gas chromatography and the sensory analyses showed. It was decided to perform the experimental winemaking processes in an actual winery instead of a laboratory in order to develop a practical winemaking management procedure directly usable for wine producers. The results obtained contribute to improve the knowledge about the importance of selecting the winemaking technique in order to elaborate high quality rosé wines.

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Summary The grain of 17 coloured barley F8 recombinant inbred lines from three backcross programs using three barley parental lines were studied. The main objectives were to characterise the anthocyanin profiles and antioxidant activities of these different lines of coloured barley grain when grown in southern Italy. HPLC and spectrophotometric analyses were performed. The overall profile of anthocyanins across the grain of these genotypes comprised 51.8% malvidin 3‐glucoside, 12.7% delphinidin 3‐glucoside, 5.0% cyanidin, ~2.5% both petunidin and peonidin 3‐glucoside, and ~1.4% both delphinidin 3‐rutinoside anthocyanidin 3‐glucoside, with the remaining 23% as unidentified anthocyanins. Principal component analysis showed that the antioxidant activities of the barley grain were significantly correlated with the levels of phenolic compounds. Furthermore, the grain of some of these coloured barley RILs had the highest radical scavenging activities, which indicated their potential use in preparation of both food and nutraceuticals, for protective effects on human health, and in breeding programs.