PPT UEU Ilmu Bahan Makanan Pertemuan 10a

  

BUAH

PERTEMUAN 10

PRITA DHYANI, M.Si; YUGES

SAPUTRI, M.Sc, DUDUNG ANGKASA,

  

M.Nutrition

PROGRAM STUDI ILMU GIZI,

  

The fruit forms a fairly homogeneous group of foods. But

there are diferences in its nutritional value and keeping

qualities, depending on the type of peel (fruit peel, thick peel

is less fragile than thin peel), color (very colorful fruit is rich in

vitamin A and vitamin C), from diversity of genetic selection ..

  

FRUITS

  _{1. Actinidiacee (kiwi or kiwi fruit),} Fruits _{3. Betulacee (hazel),}

  2. Anacardiacee (cashew, mango), _{5. Cactus (prickly pear),}

  4. Bromeliaceae (pineapple), _{7. Ericaceae (blueberry, strawberry)}

  6. Cucurbits (watermelon, cantaloupe), _{9. Moracee (fg),}

  8. Fagacee (Chestnut) _{11.Palm trees (date palm, coconut),}

  10.Musacee (banana),

_{13.Rutaceae (orange, bergamot, cedar, lemon, tangerine, grapefruit),}

  

12.Rosaceae (apricot, cherry, cherry, strawberry, raspberry, almond,

_{apple, quince, medlar, pear, peach, plum),}

Fruit

  simple classifcation and sufciently appropriate in terms of both nutritional and practical, fruit divide into 3 categories:

  1. Fleshy (sour and sweet),

  2. Floury 3. greasy

Classifcation - Time of ripening

  Spring Fruits cherry, loquat, strawberry peach, apricot, plum, pear (William, Guyot, Thigh), Summer Fruits fgs, berries, watermelon, cantaloupe apples, grapes, persimmons, Autumn Fruits kiwi, pears (Abate, Kaiser) apple, pear (Skip Crassane, deans), citrus Winter Fruits  (oranges, lemons, mandarins, citrus, clémentines, grapefruit)

FRUTTA FRUIT OF THE SEASON Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Oranges Apricots Strawberrys Clementine

  Apples _{Pears Plums} Peach Lemons _Kiwi

  Consumption data: fruit

• The consumption of fresh fruit is around 198.4 g / day / capita
• Apples 26.7%
•  citrus 18.7% 
• Peaches 11.8%
• Pears 8.5%
•  Banana 7.3%
• Melons 7.1%
• Grape 4.1%
•  Apricot 3.4%

  • The consumption of nuts is around 1.5 g / day / capita.

Composition and nutritional value

• WATER :

  1. luscious/feshy/pulpy fruit : high (80- 90%); 2. powdery/foury fruit : Less (40% fresh chestnuts); 3. greasy fruit : minimum (average 10%)

  Water melon Banana 95.3% 76.8% Composition and nutritional value

• PROTEIN :

  modest (from 0.2 to 1.2 g/100 g) in fresh - feashy and greasy fruit); the oil has dried but signifcant amounts (13.0 g per 100 g hazelnuts, pine nuts in about 30 g/100g) of discrete biological quality.

  

Composition and nutritional Value

• LIPIDS :

  modest in fresh - feshy and powdery fruit,

but the higher content is in fresh-greasy

fruits (15-30 g/100 g) and dried-greasy  (50% up to 70% in the pine nuts).

  

The lipids consist of a high percentage of PUFA, especially in the nuts as linoleic acid and linolenic acid accounts for 60% of total fatty acids. Composition and nutritional Value

• CARBOHYDRATES :

  small quantities, particularly simple sugars such as fructose and glucose, which increases during ripening at the expense of organic acids.

  The exceptions are bananas and chestnuts which contain starch (2.7 and

  

Composition and nutritional Value

• FIBER:  

  mainly cellulose and pectins, which are important for their ability to form gels in the preparation of marmalades. It 'very variable from 0.2 in watermelon to 7.4% in raspberries.

  The content is higher in dried - greasy fruit (from 6.2g in nuts to 14.3g in almonds)

• PHENOLIC COMPOUNDS

  : favonoids and phenolic Composition and Nutritional value

• Water-soluble vitamins

  Vitamin C: ascorbic acid, present mainly as a kiwi fruit, citrus fruits, strawberries (30- 200mg/100g) Group B are poorly represented in the luscious fresh fruit, while B1 and B2 are present in appreciable amount in both fresh and dried - greasy fruit Composition and Nutritional value

• Fat-soluble vitamins

  1.Carotenoids: the apricots and orange- yellow fruits generally are rich in β- carotene,lycopene, β-cryptoxanthin

By contrast, carotenoids are scarce in fruits in

which the higher concentration of vitamin C

  2. Vitamin E is present in dried – greasy fruit as

protection against endogenous oxidation (20- 30mg/100g hazelnuts and almonds, walnuts and pistachio nuts 5-10mg/100g). Composition and nutritional value

• MINERALS:

  

Relevant to the presence of alkaline mineral

elements (K and Mg); Ca is present in abundance in dried – fruits (nuts from 83 to 236 mg/100mg/100g almonds). The dried-greasy fruit also contains Fe, Zn and Se, although high amounts of phytic acid reduces the bioavailability

  

Composition and nutritional value

• • ORGANIC ACIDS : present in moderate quantity:

  Malic acid in apples, citric acid in citrus fruits, tartaric acid in grapes, oxalic acid in pineapple.

  The organic acids along with essential oils and volatile compounds give favor; Furthermore, the salts formed with mineral afect its bioavailability.

  

THE CULTIVATION OF ORAN

GE

• In addition to the Mediterranean, the orange is cultivated in the Americas, Africa and Australia. The major producers of oranges are Brazil and the United States, representing about 2 / 3 of world production, approximately 55 million tons, followed by mexico, Spain

  COMPOSITION & ENERGY Of Orange (100g product) Edible portion 80 % Water

  87.2 g Protein 0.47g Lipid

  0.2 g Available carbohydrates 7.8 g Fiber

  1.6 g Energy 34 kcal Sodium 3 mg Potassium 200 mg Fe 0.2 mg Ca 49 mg Oranges • Oranges are highly valued for their vitamin C content.

• They are the primary source of vitamin C for most Americans.

• • However, oranges are also a good source of:

  folacin, calcium, potassium, thiamin, niacin, and magnesium .

• The juice contains more vitamin C per serving than does the whole fruit.
• However orange juice does not contain fiber, whereas the fruit

  

Citrus Fruits

 Citrus fruits contain photochemical called flavonoids .

  

The flavonoid hesperidins was first described about two centuries ago.

   Research throughout past years has confirmed that hesperidins is an anti-inflammatory agent used to treat many conditions.

  Hesperidins blocks an enzyme involved in an inflammatory reaction such as the release of histamine.

  Citrus Flavonoids & Cancer 

  Research has shown that citrus flavonoids and their metabolites are potent antioxidants . It is believed that they are able to suppress many of the events of cancer and inflammation which involve reactive oxygen _ species.

  Some of the flavonoids in citrus fruits such as tangerine and orange are the most potent cancer fighting compounds, particularly against lung and prostate cancer cells.

The cultivation of apples

  Originally from of East Asia, the apple tree is now grown extensively in China, the United States, Russia, Europe (especially Italy and France). Apples are available on the market almost all year round;

  1. summer varieties, as Summered, Royal Gala and Ozark Gold, 

  2. Autumn varieties, such as Golden Delicious, Stark

Delicious, Emperor, Jonathan, Fuji, Renetta Canada,

Granny Smith, Starking and Starkrimson.

  3. Winter varieties, the most common are Annurca

  COMPOSITION & ENERGY Of Apples (100g product) Edible Portion 94 % Water 86.6 g Protein 0.2 g Lipid 0.3 g Available carbohydrates

  11 g Fiber 2 g Energy 45 kcal Sodium 2 mg

  Potassium 120 mg Fe 0.3 mg Ca 6 mg

Apples in the world

  Asia 62% Europe 29%

  South America 2% North and center America

  5%

Production (Mt) OF APPLES IN Europe  2002

  French 2,477,790 Italy 2,199,220 Poland 2,168,856 Russia 1,800,000 Germany 1.600,000 Spain

  652,500

Apple production (2002) Europe Italy Gala (G) 750 Golden Delicious (G) 2,711 000 (t) (%) 000 (t) (%) 10.4 210 37.3 1,090

  _{50.0 9.7 Jonagold (G) 661} Red Delicious (G) 726 _{Elstar (G) 358 4.9 9.2} ^{9.9 269} _{46 8} ^12.4 _{0.4 2.1 Morgenduft (G) 138 Braeburn (G) 234} Granny Smith (G) 352 _{1.9 134 3.3} ^{4.9 110} ₅₈ ^5.1 _{6.2 2.7 Renetta del Canada 104 Fuji (G)} Idared (G) 112 _{84 1.1 1.4} ^1.5 ₂₆ ¹² _{42 1.9} ^0.6 _{1.2 Gloster} Annurca ₇₂ ⁷³ _1.0 ^{1.0 73} _{2 0.1} ^3.4 APPLES: positive efects on health Epidemiologia

  

1. Several studies have specifcally linked apple consumption

with a reduced risk for cancer, especially lung cancer.

  2. A reduced risk of cardiovascular disease has been associated with apple consumption.

  

3. Apple consumption has been inversely linked with asthma

and has also been positively associated with general pulmonary health

  4. Apple consumption may also be associated with a lower risk for diabetes

Apples : Positive Efects on Health Animal and in vitro studies

  1. Antioxidant activity

  2. Antiproliferative activity

  3. Inhibition of lipid oxidation

  Berries An Overview

   Berries are one of the nation’s most well liked fruits.

   Berries are believed to have been first incorporated into the diets and lifestyles of Native Americans.

   Traditionally, when we think of berries, we think of things like blueberries, strawberries, raspberries, and blackberries, but there are also other

varieties such as cranberries, Berries

Nutritional Value

  1. Many berries are suitable to eat raw after rinsing and most types of berries vary from 50 to 100 calories per serving when eaten raw.

  2. Berries are loaded with: vitamin C, potassium, and fiber.

  3. All berries with strong red and blue colors have phytochemicals that can potentially reduce cancer rates and other chronic diseases.

  

4. Oxygen radical absorptive capacity (ORAC),

is a way to measure the antioxidant capacity of fruits and vegetables.

  5. Berries have some of the highest antioxidant levels of any fresh fruits! CDC

  

THE GROWING OF STRAWBERRY

• Worldwide, the last three years, the production of strawberries is attested around 2.5 million tones, the largest producers are the United States, Poland, Japan, Spain, Italy, Russia and Korea. In Italy this crop covers an area of approximately 6,000 hectares, which gives a higher

COMPOSITION AND ENERGY OF STRAWBERRY (100G OF product)

  Edible portion 94 % Water 90.5 g Protein 0.9 g Lipid 0.4 g Available carbohyrates 5.3 g Fiber 1.6 g Energy 27 kcal Sodium 2 mg

  Potassium 160 mg Fe 0.8 mg Ca 35 mg Phosphorus 28 mg

  

Berries

Strawberries

• regular consumption of this fruit has been shown to have the potential to lower one’s risk of heart disease . In addition, studies have shown that strawberries are

  Because of the antioxidant power found in strawberries,

• involved in inhibiting inflammatory. This reduces the i nflammatory response that is involved in the etiology of many diseases.

  Strawberries Recent Findings

   Studies on two antioxidant compounds in strawberries (ellagic acid and quercetin) have demonstrated that these substances:

  1. Have anticancer activity _{2. Work to block the initiation of carcinogenesis}

  3. Suppress progression and proliferation of tumors

  NUTS

• The nuts are mostly represented in the dried fruits. It's very caloric, high in protein and is a good source of dietary fber, calcium, iron, potassium, vitamin E, phosphorus, etc.. Examples of nuts : peanuts, beans, chestnuts, almonds, hazelnuts, walnuts, pine nuts, and pistachios.

Nutritional Value of dried fruit (per 100g products)

  13.8

  56.1 8.1 608 7.3 131

  18.1

  83 Pistacchios

  2.1

  68.1 5.1 689

  14.3

  64.1 6.1 655 3.3 150 Nuts

  Protein (g) Lipid (g)

  Carbohydra tes (g) Energy (Kcal)

  22

  64 almonds

  3.5

  50 8.5 598

  29

  Peanuts

  Fe (mg) Ca (mg)

  55.3 4.6 603 3 240 Hazelnuts

  Nuts Overview

   In 2003, the U.S. FDA approved this package label: _

  “Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”

   According to FDA, "Types of nuts eligible for this claim are

restricted to almonds, hazelnuts, peanuts, pecans, some pine

nuts, pistachio nuts and walnuts..”

  

Nuts

Nutritional Value

   Nuts are important for what they don’t offer: _{ } 1. Nuts do not contain cholesterol.

  2. Nuts only contain trace amounts of sodium. _ (Unless it has been added to the nuts during processing) Nuts are usually thought of as a high fat food. Although, this is true– nuts are high in fat-- it is not the same as animal fat. Nuts are mostly high in heart-healthy unsaturated fats, the fats that lower your bad cholesterol. The Importance of Specifc _ Nuts

  Walnuts _ One ounce of walnuts (about 14 shelled walnut halves) is all that is needed to meet the 2002 dietary recommendations for omega-3 FA . The type of omega-3 FA found in walnuts is alpha-linolenic acid, which can be _ transformed into either EPA or DHA in humans and animals.

  Almonds _ One ounce of almonds (about 20-24 shelled whole almonds) provides 35% _ of the daily value for vitamin E .

  Peanuts _ Although it is often discussed with nuts, peanuts are actually a legume, along with dry beans, peas and lentils. One ounce of roasted peanuts provides about 10% of the daily value for folate .

  The Importance of _ Specifc Nuts As discussed earlier, omega-3 fatty acids (alpha-linolenic acid

found in walnuts and other sources included) help to decrease

one’s risk for CVD.

   Vitamin E is an antioxidant and is important in that it is believed to help promote healthy aging. A recent study has also suggested that a diet rich in foods containing vitamin E

may help protect some against the development of Alzheimer’s

_ disease.

  Folate is a B vitamin that has been recognized for some time now, particularly for women of childbearing age, as it is believed to help reduce the incidence of birth defects and lower the risk of heart disease.

  

PROPERTIES 'OF NUTRITIONAL ALMOND

_{Informazioni nutrizionali per 100 g}

Carboidrati, di cui: _{g 21,67 � Zuccheri totali g 3,89 � Amido g 0,74}

  � Fibre _{g 12,2 Grassi Totali g 49,42 g 49,92 o Grassi saturi, di cui: g 3,73} o Grassi monoinsaturi, di cui: g ^30,89 _{� Acido oleico (18:1) g 30,61 o Grassi polinsaturi, di cui: g 12,06} � Acido linoleico (18:2 ω-6) _{g 12,06 � Acido linolenico (18:3 ω-3) g 0,01 Proteine, composte da: g 21,22} o Acido glutammico ^{g 6,81} _{Minerali o Calcio mg 248} o Fosforo ^{mg 474} _{o Magnesio mg 275 o Manganese mg 2,53} o Potassio ^{mg 728} _{o Zinco mg 3,36}

The Amygdaline

• seeds of almonds. Cyano-geneticglucosides are used by

  the plant as a means of defense, they can easily undergo enzymatic hydrolysis with evolution of hydrogen cyanide.

  The scientifc community has focused more recently its

  The amygdaline and Laetrile are contained in the

• attention on these molecules was tested as an antineoplastic. This property would be due to the presence in tumor cells of an enzyme that breaks

INTERVENTION STUDY ON CONSUMPTION OF ALMOND

  1. Reduces levels of LDL

  2. Reduces blood glucose

  3. Prevents CHD

  4. It does not cause weight gain

  5. Reduces lipid peroxidation

  6. Anti-infammatory efect

Protective role of fruits and vegetables

• A diet rich in fruits and vegetables may exert a protective role against chronic diseases such as cardiovascular disease and cancer.

• • Part of this efect has been attributed to

  the presence of specifc components such as vitamins, fber and a wide range of bioactive phytochemicals such

Protective role of fruits and vegetables

• EPIDEMIOLOGICAL EVIDENCE TO CANCER:

  1. Reduced risk of lung cancer associated with the presence of carotenoids(especially β-carotene) and vitamin C 2. Reduced risk of cancer of the esophagus and stomach associated with the presence of carotenoids (especially lycopene) and vitamin C

  Protective role of fruits and vegetables

• EPIDEMIOLOGICAL EVIDENCE TO  CARDIOVASCULAR DISEASE :

  antioxidants such as carotenoids (especially β- carotene), vitamin E, C and favonoids present in fruits and vegetables have been shown to reduce oxidation of LDL, the process involved in atherosclerosis, and risk of cardiovascular disease

• Antioxidant activity: minerals such as Mn (cofactor of SOD), Se (cofactor GSHpx)

  substances such as carotenoids, vitamin E and

  C, favonoids and sulfhydryl mostly found in garlic and onions.
• Modulation of detoxifcation enzymes:

  1. Isothiocyanates present in garlic and onions.

  3. Vegetables such as that for thermal degradation of glucosinolates and isothiocyanates and indoles produce the enzime.

• Stimulation of the immune system: ascorbic acid, β-carotene, folate, B6 and α-tocopherol
• Alteration of cholesterol metabolism: fber, especially pectin, which increases the excretion of bile acids, alters the ratio

  primary / secondary, increases the fecal excretion of

  cholesterol, reduces the consumption of foods high

  in cholesterol; and garlic extracts reduce blood concentrations of cholesterol and TAG.
• Modulation of the concentration and metabolism of steroid hormones: constituents of fruits and vegetables reduces the

• Fiber intake with foodstufs has been linked to reduced risk for major chronic diseases in particular colorectal tumors, diabetes and cardiovascular

• TRANSFORMATION OF FRUIT
•  Transformation of the fruit produced in to pieces
•  Transformation of fruit juice
•  Transformation of deep fruit

TRANSFORMATION OF FRUIT

  1. Selected raw materials

  2. PEELING

  3. CUT SLICES

  4. STABILIZATION

  5. CONDITIONING

  6. REFRIGERATION

CANNED FRUIT

• The "fruit preserves" are the products of fruit storage. include:   _{1. Fruit juices are fermentable product but unfermented obtained by mechanical   2. Jams/marmalade product obtained from the pulp, puree,}

  process, which present color, aroma and taste typical of the fruit from its derives

    _{3. confectionery products that are obtained from the pulp of the fruit with added} juice, aqueous extracts and peel of citrus fruit and sugar;

  _{4. fruit syrup is obtained by sterilizing the product in containers with the addition}

  sugar. It defnes extra if contains at least 45% of pulp; _{storage oforganic crops.} of syrups which protect it from thermal changes during processing and during _{prevents any alteration of biological origin.}

  Marmalade Industry Ingredient:

  1. Frozen fruit pulp or sulphited

  2. Sucrose and invert sugar 3. pectins 4. organic acids

  Processing :

  5. Dyestufs 1. mixing ingredients (limited to certain fruits)

  2. heating

  6. Ethyl vanillin- 3. evaporation 4. heating

  5. cooling 6. packaging Confectionary Jam/marmalade ingredients:

  1. Fresh fruit, washed and choice processing :

  2. sucrose heating

  3. Hopefully apple pulp, Added sugar 4. rich in pectin heating

  packaging Storage:

  You can see the formation of mold on the surface of the

  

Grapes

• The cluster is a 'infructescence, consisting of: The  stalk  structure has more or less branched, woody vine, and depending on the degree of maturation The berries , round or oval in shape, consisting of peel, pulp and seeds.

  COMPOSITION OF THE BUNCH OF GRAPES Stalk 2,5 ÷ 8 % Grapes 92 ÷ 97,5 %

• Peel 6 - 10 %
• seed 2-
• MOSTO 60 ÷ 80 %

GRAPES

  Grapes

• The surface is covered with wax, the bloom that protects the berries from the evaporation of water and holds a number of microorganisms on the surface The bloom consists mainly of oleanolic acid:

  Peel

• Among the components of the skin, those colors are: 1. Phenols, or phenoli acids not favonoids. Content in limited quantities and present as glycosides and esters. The peel COOH _COOH must pass in the wine.

coloring substances

• Anthocyanins . They are found in red

  grapes. They are free or bound to tannins (+stable). Average amount = 1 g/L.

  Stable in Ox environment, in a red fade. excessive sulfur dioxide attenuation of the color.

  Soluble in water-alcohol solution to must pass when the skins are in contact for asufcient time ( in red vinifcation )

  Coloring Substances

• 2. Anthocyanins. The grapes color depends on the structure of anthocyanins and pH.

  OH ^{HO O OH OH OH O}

  Coloring Substances

• 3.  Flavonols . Yellow coloration. Are present as glycosides. The most important is quercetin .

The tannic substances

  Include compounds of diferent structure that have some common properties:

  1. cause the precipitation of proteins; 2. solubilize better in alcoholic solution; 3. give blue coloration with ferric salts.

  

coloring substances

• Condensed tannins.

  Polymers of catechin and epicatechin

  Catechin Epicatechin ^{OH HO O OH OH OH OH HO O OH OH OH}

  Coloring Substances hydrolysable tannins . 

• 5.  Eg., Gallotannini, soluble in alcohol-water solutions, for freegallic acid hydrolysis.

  Polyphenol

• After carbohydrates and acids, polyphenols are the most abundant chemical constituents of the grape. Has very important role in Wine: they are primarily responsible

  for diferences between white wines and red

  wines, especially for color and favor, in particular contributing to the bitter taste of the wine have  antioxidant properties

  and bactericidal , especially appreciated in terms of healthy and fnally have a primary

  

Polyphenol

• At the macroscopic level, the polyphenols are the colored part of the wine – stain. Their compounds contained in grape skins and their presence in the wine depends on fermentation method. More or less prolonged contact with the skins in the determines the content and then the wine. Based on the content of polyphenols can

  be classifed as white wines, rose, red, bright

  red, and torches. The white wines have

  a lower polyphenol content compared to red

Beneft of Polyphenol

• Epidemiological studies and tests conducted on humans have shown that red wine reduces the incidence of coronary atherosclerosis, more than any other alcoholic beverage.
• Subsequent investigations have also shown

  that polyphenols have potent  antioxidant capable of

  inhibiting the formation of oxidized lipoproteins (LDL) in humans. It is now agree in this important therapeutic action primarily to the polyphenols and  resveratrol , compounds

French paradox The term French paradox (French paradox) was coined in 1991 is about the fact that, in

  the French population, the incidence of myocardial infarction is about half compared It is now established that the _{explanation lies in the habit spread to a moderate consumption of red} ^{the United States and northern Europe, although the French diet is based on a consumption of butter and other animal fats as high}

  

Aromatic Substances

• Substances of diferent chemical nature. Most of the varietal aromatic compounds are the terpenes,hydrocarbons, ketones, alcohols,  aldehydes but linked the basic unit of isoprene.

  nerol ^geraniol citronellol _{linalool oxide}  peel

• Other substances present in the skin: 1. nitrogenous substances 2. pectins

  OH

  3. stilbenes

  HO OH

  

The Resveratrol

• it is believed to have anti-infammatory and anticoagulant properties relevant to the protection by atherosclerosis and cardiovascular disease _OH

  HO OH

• In addition, it appears that resveratrol may inhibit cellular events associated with the onset of cancer and to do and

  The resveratrol

• The biosynthesis  of resveratrol is caused in

  response to microbial infection or stress

in life, but also to chemical treatments such

as application of herbicides and fungicides, or by exposure to UV light In grapes, resveratrol synthesis is localized predominantly in the skin cells. In red winemaking, therefore, the maceration with the skins makes red

  

The resveratrol

• The resveratrol content in wine depends largely on the genetic characteristics of the grape and wine- making conditions. Level Resveratrol in the American wines is less than 1 mg / L (ppm), while in European wines the concentration is increased, especially for those of Italian,

The Pulp

  

The pulp of the middle band is the one

that contains more sugar and less acid. In the

pulp there are sugars, acids, polyphenols (phenolic ac.) in aromatic grapes like Muscat aromas are free

Ripening: sucrose is transported in the 'berry

  

Glucose and fructose

(G / F = 0.9)

  The Pulp

The Pulp

  1. Water 65-85%

  2. Sugar 3. glucose + fructose 15-25% 4. pentoses 0,05-0,1%

  5. Acids 1,5 - 2% 6. tartaric 0,2 - 0,8% 7. malic acid 0,1 - 1% 8. citric 0,02 - 0,05%

  9. Minerals 0,2 - 0,3%

  10. Poliphenols 0,1 - 0,3%

  11. Pectin

  Sugar

• ESOS GLUCOSE, FRUCTOSE 120 to 300 g / L GLUCOSE / FRUCTOSE 0.9
• Pentos Ribose, xylose, arabinose, rhamnose 0.5 to 1.5 g / L non-fermentable

the acids _{Ac. Total 4 - 18 g / L} TARTARIC  2 / 10 g / L

  MALIC  1 / 10 g / L

•  And 'the strongest, pK = 3.4
•  Salts abundant and unstable bitartrate K tartrate neutral K tartrate Ca
•  Controlled by factors genetic
•  poor and soluble salts
•  Biologically unstable (Malolactic fermentation an d maloalcolica)
•  Infuenced by factors climate

  

CITRIC  0.5 g / L

•  complexing
•  Fermented by Lactic Acid

The nitrogenous substances

• 100 - 1000 mg / L total N   only 10 - 15% ammonia paucity of AA sulfur  

  MINERAL

• 1 to 3 g / L  cations and anions from the soil abundance of K +, Ca + +, Mg + +, scarce Na +, Fe + +, Cu + +, Zn + +, Mn + +,

  

Methanol

• Methanol is enzymatic hydrolysis formed of pectin, a polysaccharide present in grapes. Although toxic, its content in wine is not risk unless fraudulently increased quantity.

grape maturation

• • he components of the grapes undergo,

  during maturation, a series of transformation, when culminating happened, reaching the optimal formulation, we proceed to harvest.

  1. Increase in sugars (15-22%) 2. decreased sourness

Wine

• Secondo le normative CE, si defnisce vino “...il prodotto ottenuto esclusivamente dalla fermentazione totale o parziale degli zuccheri contenuti nelle uve fresche pigiate o non, o di mosti di uve, che si trasformano in alcole attraverso la cosiddetta fermentazione alcolica...”
• According to EC regulations, defnition of wine "... the product obtained exclusively from fermentation of whole or partial sugar contained crushed fresh grapes or not, its must grapes, which are transformed into alcohol through alcohol fermentation ... "

  Wine

• Wine is undoubtedly one of the most valuable foods in many respects. First, it is tied to tradition throughout the world, it is the symbol of Italy, which has always been recognized as a land of choice for life, just think at the end  Enotria  (land of wine)which was

  Wine

• From the commercial point of view it represents an area where great interests converge and large investments. Then it is a food that in recent years has grown tremendously high production quality, even from the point of view of safety.

  Wine

• Finally, it contains some very interesting from a nutritional point of view (considering moderate intake) because of the noble substances it contains, such as polyphenols, resveratrol and aromatic compounds

  Classifcation of Wine

  

1. Table Wines : wines are without any indication of origin or grape

_{variety name or vintage year}

  

2. Wines  geographical indication type (IGT):  at least 85% come from

_{certain parameters specifed in production rules the area whose name they bear, and must meet}

  3. Wine with Designation of Origin (DOC): This is a quality _{organoleptic characteristics of which Technical details must wine, originating in an area well-determined, and} comply with the parameters dictated by the production rules

  

Classifcation of Wine

• The European Union brings together in one category of table wines and wines with geographical indication (IGT) in the category of table wines, while the DOC and D.O.C.G. gathered in the category of quality wines produced in specifed regions(quality wine)

• • A special place, then have these special wines and

  between a role for tradition and nobility are of sparkling wines ( Vini Spumanti) and sparkling wines (V ini Frizzanti), natural and aerated

Classifcation for alcohol

  1. Table Wines 9 (Vini da Tavola) :  alcoholic strength of not less than 8.5%.

  2. Fortifed wines (Vini Liquoroso): set minimum alcoholic strength of not less 15% and not more than 22%.

  

Classifcation of Wine

 _{: there are}

  Raisin Wine and Vinsant

_{level established by the production rules even if the actual alcohol content over 15% vol.}

_{no general rules are specifc, are those wines that have a minimum alcohol} Vini Passiti e Vinsanti /  _{: wines with a special alcohol}

  Flavored wines _{content below 21%, consisting mainly of fortifed wine or of} Vini aromatizzato / _{regulations, which give the product special foreign odors and favors} alcohol and sucrose, but the substances permitted by the applicable rules and