Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils "ready to sell", instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil.
Negroamaro is an autochthonous wine grape variety of Southern Italy, which is becoming very important for the Italian wine market. The wine aroma is primary affected by the chemical composition of grapes, which can be influenced also by agronomic practices such as soil management. In this study, the free and bound aroma characterization was performed by gas chromatography-mass spectrometry analyses, and the influence of two soil managements (cover cropping and soil tillage) was evaluated. A total of 40 volatile compounds were observed in the wine samples. Alcohols (55.7 mg/L), fatty acids (7.0 mg/L) and esters (6.6 mg/L) were found as the main classes in Negroamaro wine. The results showed that the aroma composition of Negroamaro wine was positively affected by soil tillage probably because of the higher water stress (ψ(s)) recorded in the vines from this treatment. Indeed, among the free volatile compounds, higher contents of esters, carboxylic acids, alcohols, phenolics and acetamides together with lower contents of sulfurs compounds were found in soil tillage wine. Conversely, no difference was observed in glycoside volatile compounds.
Summary
The aim of this study was to assess the impact of some viticultural practices (VP) and winemaking technologies (WT) on phenolic composition and sensory characteristics of Negroamaro wines produced in Apulia, Southern Italy. Among VP, two soil management (cover crop and soil tillage) and two training systems (bilateral cordon and unilateral cordon) were compared, whereas among WT, three vinifications were tested: control (traditional, 7 days of maceration at 25 °C with two daily punching‐down), cryomaceration (24 h at 0 °C using dry ice) and ultrasound (37 kHz, 150 W, 15 min at 30 °C). Results showed that cover cropping decreased the concentration of flavonoids, whereas bilateral cordon training led to an increase of flavonoids and total polyphenols. Among technologies applied, the cryomaceration led to enrichment in anthocyanins and to impoverishment in total polyphenols, whereas ultrasound treatment improved the extraction of all phenol classes. Cryomacerated wines from the combination soil tillage and unilateral cordon were characterised by the best olfactory and gustatory sensory characteristics. Cryomaceration increased the notes of soft fruits and liquorice, whereas ultrasonic treatment did increase descriptors of violet, soft fruits and black pepper.
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