ITALIAN BEVERAGE TECHNOLOGY 62/2010 by CHIRIOTTI EDITORI srl

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n. 62 - November 2010 ISSN 1590-6515

BEVERAGE

Supplemento al n. 2, marzo/aprile 2010 di Industrie delle Bevande - Sped. in A.P. - D.L. 353/2003 (Conv. in L. 27/02/2004 n째 46) art. 1 comma 1 DCB TO - n. 62 anno 2010 - IP

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ITALIAN FOOD & BEVERAGE TECHNOLOGY

Sacm Sa acm mi of o fe fers rrss tur urrnk n eyy solut utio ut ion io nss for or the bevver e age e an and pa ack c aging gi ging g ind ndus ustr us stry: trry: y com ompl p et pl e eb bo otttliing ott ng llin ines in ines es for or p pro rodu ro odu duct ct pre repa para pa attiion on, c nttai co a ne er ma an nu ufa ufa f ctturre, e fillllllin ing and cl in c os osin i g, g, lab bel e ling and fi finall pack pa ack kag a in ng op o er erat atio at tio ons ns.. Th T he ex e te ensivve ex xpe p ri rie ence ce acq c uire red ssiince th re t e co omp pa an ny wa as essta abl blisshe h d in n 191 9 9, 9, in ad addi d tiion di n to iitts re repu epu puta tta ati tion on for sup uppl ply ng pl plyi ng a va ad vanc ced d tec ec e chn nol o og gy, y fina na ancia nc cia al so olilidi dity di ity ty and d a net e wo work of 70 0 comp co mpan anie anie es tth hro hro roug oug u h ho out ut the he wo orrld rld d, en enab able le es S Sa ac cm mi to to mee et a l yo al ou urr req e uiire r me entts wh w erev errev ever you o are r .

Sacmi Imola S.C. Via Selice Prov.le, 17/a 40026 Imola (BO) Italy Tel. +39 0542 607 111 - Fax +39 0542 642 354 E-mail: sacmi@sacmi.it www.sacmi.com

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TECHNOLOGY

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n. 62 - November 2010 ISSN 1590-6515

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031_IBT_57.indd 1

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CONTENTS 5 - WINE Evolution of mechanical variables of winegrapes for icewine production during on-vine drying

13 - WINE Determination of biogenic amine and heavy metal contents in Sicilian wine samples

L. Rolle F. Torchio E. Cagnasso V. Gerbi

G.L. La Torre R. Rando M. Saitta M. Alfa R. Maisano G. Dugo

November 2010 number 62

DEPARTMENTS 26 - OENOLOGICAL MACHINERY Experience in tartaric stability - Rapid clarifier for must - Alcohol reduction through the membrane 30 - BEVERAGE PROCESSING Oxygen enrichment for mineral water - Innovative solid-liquid extractor - Aseptic sterilizer 34 - FILLERS AND CAPPERS Electronic volumetric fillers in clean environment Customised wine bottling - Partner in bottling systems - Automatic monobloc for rinsing, filling and capping - Electronic isobaric system - Isobaric filler 44 - LABELLING AND CODING Speed increases with self-adhesive technology Automatic spinning roller head - High-speed cold glue labeller 46 - PACKAGING EQUIPMENT Bundling machine for briks - Automatic cartoner 48 - ANCILLARY EQUIPMENT Bottle washing - Crossflow filters - Centrifugal pumps - Self-priming sanitary pumps 52 - PRODUCT TRENDS New premium trend with juicy fruit sacs - EU fruit juice and nectars see scope for healthy growth - Natural trend behind functional drinks growth - Cocktail mixes and new flavours squeeze out orange

003_IBT_62.indd 1

58 - CONTAINER PRODUCTION Pasteurizable bottle for beer - Stretch blow forming - Blow moulder systems - Boosting energy and resource efficiency in the manufacture of PET bottles 62 - PACKAGING TRENDS The challenge of plastic bottle - Global downturn drives change in liquid food packaging design 66 - MARKETING REPORTS Global market reviews of gin and vodka - Vodka marketers may find the frugal habit hard to shift Global trends of whiskies - Super premium options could hold key to non-scotch growth 74 - NEWS Carbohydrate claims can mislead consumers EFSA advice on bisphenol A - Europe’s brewers address tough issues at Brussels Gala - Power production from renewable sources - Sacmi Verona is further strengthened - Europe’s first extrusionblow-molded bottle - Focus on healthier environment for bottle water - International events in Italy - SIMEI: the beverage world meeting in 2011 80 - ADVERTISER INDEX 80 - COMPANY INDEX

02/11/10 17:47

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November 2010 number 62

004_IBT_62.indd 1

02/11/10 17:49

WINE

L. ROLLE* - F. TORCHIO - E. CAGNASSO - V. GERBI DIVAPRA - Settore di Tecnologie Alimentari - Università degli Studi di Torino Via L. da Vinci 44 - 10095 Grugliasco - Torino - Italy *e-mail: luca.rolle@unito.it

EVOLUTION OF MECHANICAL VARIABLES OF WINEGRAPES FOR ICEWINE PRODUCTION DURING ON-VINE DRYING Key words: berry skin, grape dehydration, grape withering, peduncle, texture analysis

ABSTRACT

INTRODUCTION Many varieties of wines worldwide are produced by partial or total use of overripe and/or dehydrated grapes. Among these wines, there are those characterized by the absence of sugar (“dry”), and other, (“sweet” or dessert wines), which contain the presence more or less elevated levels (10-250 g/L) of residual sugar. The latter are generally very well-known and are commercially more important. These include the “Passiti” wines, the “icewines”, the Sauternes, the Tokaij and the Jerez, as well as many other lesser known wines that are produced in almost all viticultural areas of the world (Barbanti et al., 2008, Soleas and Pickering, 2007; Genovese et al., 2007; Miklósy et al., 2000). Various withering procedures are used in the production of these wines. Dehydration of harvested

grapes (off-vine grape drying) can be performed directly in the sun, as in the production of Passito di Pantelleria or in sweet Greek wines (Astorino and Di Stefano, 2003; Karagiannis et al., 2000), or indirectly in ventilated rooms, tunnel-dried (Bellincontro et al., 2004) with or without use of ventilation systems and/or thermohygrometric control (artificial overripening). On-vine grape drying is the withering technique that is used in the production of Sauternes and icewines (Ribéreau-Gayon et al., 2000). The various withering techniques influence the evolution of many compounds such as glycerol, aromatic substances (Bailly et al., 2006; Costantini et al., 2006), and polyphenols (Amati et al., 1983; Frangipane et al., 2007) that contribute directly to the sensory characteristics of the wine, as well as

The evolution of some mechanical properties of the berry skin and pedicel during on-vine drying of wine-grapes was studied, in order to assess the suitability of two alpine cultivars, Becuét and Fumin, for the production of icewines. This overripening process on the vine, which lasts until complete freezing of the grapes, results in marked changes in the mechanical characteristics of the grapes. During grape dehydration, the skin thickness increased in both cultivars (Becuét +73 μm, Fumin +85 μm). The skin hardness also increased, particularly in the Becuét berries, in which the break skin force and break skin energy values increased of 0.148 N and 0.823 mJ, respectively. In contrast, the peduncle detachment force decreased during the drying process; in Becuét grapes, this occurred after only 15 days. While the two cultivars have different mechanical properties, both proved to be suitable for the production of icewines (“Vini del ghiaccio”); the changes that occur during on-vine drying do not preclude the resistance of the berries to shattering and of the berry skin to splitting.

Italian Food & Beverage Technology - LXII (2010) november -

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to the development and selection of the microflora present on the grapes (Chamberlain et al., 1997; Ribéreau-Gayon et al., 2000; Urso et al., 2008). While the chemical and microbiological knowledge is available in the scientific literature, information about the evolution of the mechanical behavior of winegrapes during the different withering processes is very limited. In particular, there are no studies related to on-vine grape drying. Knowledge of the evolution of some mechanical variables such as the ease of pedicel detachment, or the hardness and thickness of the skin, is important because these aspects are directly related to the phenomena of shattering, resistance to splitting and plant diseases (Gabler et al., 2003; Lang and During, 1990). Canada, Germany and Austria are the main icewine producers followed by many other European countries including France, Hungary, Slovenia, and Switzerland. Icewines (“Eiswein”) are produced according to strict production standards and regulations. Harvesting and winemaking are monitored by public and/or private institutions. In Canada the grapes must be naturally frozen on the vine at -8°C or colder and this temperature must be maintained throughout the pressing process without artificial refrigeration (Cliff et al., 2002; Nurgel et al., 2004). According to German regulations grapes must be frozen naturally at -7°C or lower and the must is required to have an Oechsle value of 125 degrees (Ziraldo, 2000). The Vidal, Riesling, Traminer, Chardonnay and Muscat Ottonel cultivars

are traditionally used to produce icewines, but some countries use local cultivars. In Italy the climatic conditions for producing icewines (“Vini del ghiaccio”) are only present in mountainous grape-producing environments. This study was conducted on two cultivars, Becuét and Fumin, that are mainly distributed in the Western Alps in Europe (Schneider et al., 2001). These cultivars can adapt to a shorter growing season and freezing temperatures in those areas. One of the key factors in the economic development of viticulture and the wine industry in mountainous areas is the exploitation of ancient, local grape cultivars. In this context, the production of icewines could provide a major opportunity for companies operating in alpine regions. The climatic conditions suitable for the production of these wines are only found in such areas. The purpose of this study was to assess the evolution of some mechanical characteristics during withering on the vine of different winegrapes cultivars used to produce icewines.

MATERIALS AND METHODS Grapes, sampling and chemical analyses Two red grapes varieties were studied: Becuét and Fumin. The university experimental vineyard is located at 750 m asl on the sun-exposed side of the Susa Valley in the Province of Turin (Piedmont, Italy). The study was carried-out in 2007.

Four hundred berries, with attached pedicels, were sampled for each cultivar on six dates, in a random manner, during the overripe period (20 Septemberto 19 December), according to the sampling method described by Carbonneau et al. (1991). Cluster fragments were randomly picked in the middle part of the cane or cordon; the first rows of the vineyard were excluded. The climatic conditions (temperature, relative humidity, rain) in the vineyard were monitored by a Vantage PRO2 weather station (Davis Instruments, Hayward, CA, USA). For each sampling date, the analytical variables of grape ripeness (soluble solids concentration, titratable acidity, pH) were estimated using EEC methods (1990). Malic acid was monitored by HPLC (Schneider et al., 1987). Texture analysis The mechanical properties of grapes were measured on subsamples of 30 berries each from the 400 berries described above, for each cultivar and for each test. The remaining berries were used for chemical determinations. To avoid any alteration, the tests were performed on the day that the berries were picked. Prior to testing, the berries, arranged in a single layer, were thermally conditioned at 20°C in a thermostatically controlled chamber. A Universal Testing Machine TAxT2i Texture Analyzer (Stable Micro Systems - SMS, Surrey, UK) equipped with a HDP/90 platform (with and without perforations) and a 5 kg load cell

6 - Italian Food & Beverage Technology - LXII (2010) november

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Table 1 Operating conditions used in the texture analysis of Becuét and Fumin grapes.

was used. All the acquisitions were made at 400 Hz; data were evaluated using the Texture Expert Exceed software package (vers. 2.54 in Windows 2000). The test conditions applied, the probe and the mechanical parameters measured (Table 1), were based on previous work (Letaief et al., 2008a,b; Rolle et al. 2007).

Probe - Platform

Test speed

Force

Mechanical properties

Berry skin hardness

SMS P/2N Needle; HDP/90 platform

1 mm s-1

compression 3 mm

Fsk = Berry skin break force (N) Wsk = Berry skin break energy (mJ) Esk = Skin Young’s modulus (N/mm)

Berry skin hardness

SMS P/2 Ø 2 mm; HDP/90 platform

0.2 mm s-1

Spsk = Berry skin thickness (μm)

SMS A/PS modiﬁed with rigid arm; HDP/90 perforated (Ø 5 mm) platform

1 mm s

traction 10 mm

Fped = Peduncle detachment force (N) Wped = Peduncle detachment Energy (mJ)

Test

Peduncle detachment resistance

Statistical analysis Analysis of variance (ANOVA) was applied to all the variables studied. Statistical analyses were performed using the statistical software SPSS version 17.0 (SPSS Inc., Chicago, IL, USA). All statistical analysis results are reported in Table 2.

-1

The Fsk and Wsk values, in spite of the elevated dispersion of the data, increased progressively during grape overripening on the vine, while Esk showed the opposite trend which was more evident in the Becuét grapes than in the Fumin ones. Throughout the period of drying on-vine the Becuét berry skin was characterized by higher values for both skin break force and skin break energy. These factors are important because they allow the grapes to resist fungal diseases, as well as strong winds. In parallel with the hardening of the skin tissues, the average skin

increased regularly throughout the period of overripening in parallel with berry dehydration and relative weight loss (Fig. 2). The decrease in acidity during slow dehydration is also observed in long-term drying under uncontrolled environmental conditions and has been attributed to malic acid depletion (Bellincontro et al., 2002). This aspect was particularly evident in Fumin grapes in which the titratable acidity and malic acid concentration decreased markedly (Fig. 1). Fig. 3 shows the evolution of the berry skin mechanical variables.

RESULTS AND DISCUSSION After 90 days of withering on the vine, both cultivars reached the sugar level required for the production of icewines in Europe (Fig. 1). The early-morning temperatures (from -7° to -14°C) met the icewine production requirements. The sugar concentration

Table 2 Statistical analysis results. Latin letters (a, b, c) in the same column are used to compare the inﬂuence of overripening time within each cultivar. Greek letters (_, `) in the same column are used to compare the cultivar differences. The same letters are not signiﬁcantly different (P)0.05). Over ripening days 0 (20 sept)

Berry weight

Fsk

Wsk

Esk

Thickness

Fped

Wped

Becuèt Fumin Becuèt Fumin Becuèt Fumin Becuèt Fumin Becuèt Fumin Becuèt Fumin Becuèt Fumin a

b,_

a,`

b,_

b,`

a,_

c,_

d,_

a,_

ab,_

ab,_ ab,_

14 (4 oct)

ab,_

a,`

ab,_

b,`

b,_

bc,_

b,`

a,_

29 (19 oct)

b,_

a,`

b,_

b,`

ab,_

ab,`

a,_

b,_

ab,_

bc,_

b,_

48 (7 nov)

ab,_

a,`

ab,_

a,`

c,_

c,`

ab,_

cd,_

b,`

ab,_

c,`

ab,_

66 (25 nov)

ab,_

a,`

ab,_

a,`

d,_

c,_

a,`

a,_

b,`

ab,_

bc,`

a,_

90 (19 dec)

a,_

a,`

a,_

a,`

d,_

c,_

a,_

ab,_

b,`

b,_

bc,`

a,_

Italian Food & Beverage Technology - LXII (2010) november -

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WINE

Fig. 1 - Monitoring variables used for assessing overripening of grapes on the vine for the Becuét and Fumin cultivars.

thickness also increased (Fig. 4), which partially explains the higher Fsk and Wsk values discussed above. The increase in thickness was particularly rapid

in the first 30 days. At the end of the withering period, the skin thickness in both cultivars had increased about 35%. There were no differences between Becuét

and Fumin with respect to Spsk, although the latter generally had higher average values. On 1 November 2007, there were 32 mm of rainfall in the vine-

Fig. 2 - Evolution of Becuét and Fumin grape berry weight (g) during overripening on the vine. Average value ± standard deviation (n=30).

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yard after a prolonged period of drought (75 days). Some of the abnormal data related to Spsk, and the titratable acidity in the Fumin grapes on 7 of November can be attributed to this rainfall. During the rest of the experimental period there was no rain,

but 30 cm of snow fell on 12 December. At the time of the last sampling (19 December), the clusters carried a considerable amount of snow, the weight of which could have caused a significant loss of grape berries if the detachment force was low.

The evolution of the strength and energy of detachment of the pedicel showed that the Becuét grapes had a greater propensity to fall during the entire withering period (Fig. 5). This tendency could already be noted after 15 days of overripening

Fig. 3 - Trends in the mechanical properties of Becuét and Fumin grape berry skin during overripening on the vine. Fsk = Berry skin break force; Wsk = Berry skin break energy; Esk = Skin Young’s modulus. Average value ± standard deviation (n=30). Italian Food & Beverage Technology - LXII (2010) november -

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Fped N Wped mJ

Wped mJ

Fped N

Fig. 4 - Variation of the thickness of Becuét and Fumin grape berry skin (μm) during overripening on the vine. Average value ± standard deviation (n=30).

Fig. 5 - Trends in resistance to peduncle detachment in Becuét and Fumin berries during overripening on the vine. Fped = Peduncle detachment force; Wped = Peduncle detach energy. Average value ± standard deviation (n=30).

and the lower Fped and Wped values occur when the chance of snow is higher. At the end of the dehydration period, the

Fumin grapes had average Fped values that were considerably higher (+57%), and displayed a more gradual decrease during

the drying process. This cultivar also showed a progressive Wped increase; during the traction test, before breaking away,

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the peduncle tends to deform the apical part of the berry and stretches the skin. This increasing elasticity of the Fumin grape skin tissues explains the higher energy of the detachment values that were recorded. The mechanical characteristics of the grapes showed a high variability which increased for almost all of the variables in the final stages of overripening due to non-homogeneous dehydration of the grapes. Despite this variability, the evolution of the mechanical variables was evident. Even during the normal process of grape ripening from veraison to harvest, some changes in the mechanical properties occur, particularly regarding firmness (Lee and Bourne, 1980; Robin et al., 1997). However, these changes cannot be used as a criterion for determining the time of grape harvest. However, they can be used to discriminate the different production areas (Le Moigne et al., 2008). Mechanical properties can also be used to characterize the different cultivars, even if the variables are strongly conditioned by the annual climatic trends (Letaief et al., 2008b). The values for many of the variables, including Fsk, Wsk and Fped differed in the Becuét and Fumin cultivars. The skin break force is an important technological variable for red winegrapes because it is related to the extractability of phenolic substances from the skin (Rolle et al., 2008). Regarding the extraction of anthocyanins, there is an interaction between Fsk and the stages of ripening (Rolle et al., 2009). Harder skins lead to a more complete extrac-

tion of anthocyanins, but with slower extraction kinetics. Fsk and Spsk are directly related to the cell permeability index (EA%) (Rio Segade et al., 2008), which provides information relative to the ease of transfer of these compounds. Higher EA% values indicate a slower dissolution of anthocyanins in the must (Cagnasso et al., 2008). In the production of icewines, phenolic compounds are only extracted during the pressing of the frozen grapes because there is no maceration during fermentation. Due to the brevity of contact between the skin and must, varieties with hard skins could have a reduced anthocyanin content in the wine. This aspect is particularly important for cultivars with a low anthocyanin content. The Becuét cultivar, has highest Fsk values and is rich in anthocyanins (>1,300 mg/kg grapes) (Gerbi et al., 2005), so even a brief contact time is sufficient to ensure adequate color intensity in the wines.

CONCLUSION The evolution of some mechanical variables of grapes during withering on the vine were shown. Icewines or “Vini del ghiaccio” cannot be produced with grape varieties that do not perform well in the strict environmental conditions required for withering. The main characteristic required is high resistance to shattering and detachment force of the pedicel is an effective parameter for monitoring this characteristic. The hardness and thickness of the skin are

important variables for resistance to plant diseases; they also play an important role in must preparation. The cultivars Becuét and Fumin have different mechanical properties but both proved to be suitable for the production of icewine. In addition to these mechanical variables, cultivars must be carefully selected to ensure that at technological ripeness, the sugar levels are high in order to reduce the time on the vine. To avoid losing the product, the grapes should reach the desired sugar level as early as possible so that harvest of the dried grapes can be carried out as soon as the ambient temperature (<-7°C) permits. From “Italian Journal of Food Science” nr. 2/2010

REFERENCES Amati A., Ferrarini R., Riponi C. and Zironi R. 1983. Una nuova tecnologia per l’appassimento delle uve. Vigne Vini. 9: 27. Astorino S. and Di Stefano R. 2003. Composizione di uve passe Zibibbo ottenute con processi di disidratazione diversi. L’Enologo. 39: 99. Bailly S., Jerkovic V., Marchand-Brynaert J. and Collin S. 2006. Aroma extraction dilution analysis of Sauternes wines.0 Key role of polyfunctional thiols. J. Agric. Food Chem. 54: 7227. Barbanti D., Mora B., Ferrarini R., Tornielli G.B. and Cipriani M. 2008. Effect of various thermo-hygrometric conditions on the withering kinetics of grapes used for the production of “Amarone” and “Recioto” wines. J. Food Eng. 85: 350. Bellincontro A., De Santis D., Mencarelli

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F. Nardin C. and Villa I. 2002. Nuova tecnologia di appassimento di uve Trebbiano e Malvasia. Caratteristiche qualitative ed aromatiche in confronto con il sistema tradizionale. Industrie delle Bevande. 31: 538. Bellincontro A., De Santis D., Botondi R., Villa I. and Mencarelli F. 2004. Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production. J. Sci. Food Agric. 84: 1791. Cagnasso E., Rolle L., Caudana A. and Gerbi V. 2008. Relations between grape phenolic maturity and red wine phenolic composition. Ital. J. Food Sci. 20: 365. Carbonneau A., Moueix A., Leclair N. and Renoux. J.L. 1991. Proposition d’une méthode de prélèvement de raisins à partir de l’analyse de l’hétéréogénéité de maturation sur un cep. Bull. OIV. 64: 679. Chamberlain G., Husnik J. and Subden R.E. 1997. Freeze-desiccation survival in wild yeasts in the bloom of icewine grapes. Food Res. Int. 30: 435. Cliff M., Yuksel D., Girard B. and King M. 2002. Characterization of Canadian ice wines by sensory and compositional analyses. Am. J. Enol. Vitic. 53: 46. Costantini V., Bellincontro A., De Santis D., Botondi R. and Mencarelli F. 2006. Metabolic changes of Malvasia grapes for wine production during postharvest drying. J. Agric. Food Chem. 54: 3334. EEC. 1990. Commission Regulation N. 2676 of 17 September 1990. Determining Community methods for analysis of wines. OJ L272, 3.10.1990.

berries with resistance to Botrytis cinerea. Phytopathology. 93: 1263.

John Wiley & Sons Ltd, Chichester, UK.

Genovese A., Gambuti A., Piombino P. and Moio L. 2007. Sensory properties and aroma compounds of sweet Fiano wine. Food Chem. 103: 1228.

Río Segade S., Rolle L., Gerbi V. and Orriols I. 2008. Phenolic ripeness assessment of grape skin by texture analysis. J. Food Comp. Anal. 21: 644.

Gerbi V., Rolle L., Zeppa G., Guidoni S. and Schneider A. 2005. Indagine sul profilo antocianico di vitigni autoctoni piemontesi. Industrie delle Bevande, 34: 23.

Robin J.P., Abbal P. and Salmon J.M. 1997. Fermeté et maturation du raisin. Définition et évolution de différents paramètres rhéologiques au cours de la maturation. J. Int. Sci. Vigne Vin. 31: 127.

Karagiannis S., Economou A. and Lanardis P. 2000. Phenolic and volatile composition of wines made from Vitis vinifera cv. Muscat Lefko grapes from the Island of Samos. J. Agric. Food Chem. 48: 5639. Lang A. and During H. 1990. Grape berry splitting and some mechanical properties of the skin. Vitis., 29: 61. Lee C.Y. and Bourne M.C.1980. Changes in grape firmness during maturation. J. Texture Stud. 11:163. Le Moigne M., Maury C., Bertrand D. and Jourjon F. 2008. Sensory and instrumental characterization of Cabernet franc grapes according to ripening stages and growing location. Food Qual. Pref., 19: 220. Letaief H., Rolle L., Zeppa G. and Gerbi V. 2008a. Assessment of grape skin hardness by a puncture test. J. Sci. Food Agric. 88: 1567. Letaief H., Rolle L. and Gerbi V. 2008b. Mechanical behavior of winegrapes under compression tests. Am. J. Enol. Vitic. 59: 323. Miklósy È., Kalmár Z., Pölös V. and Keréyi Z. 2000. Study of volatile aroma components in young Tokaji Aszu wines by GC-MS. Chromatographia. 51: S305.

Frangipane M.T., Ceccarelli A., Mencarelli F. and Anelli G. 2007. Study of phenolic compounds in Aleatico grapes dried in a forced air tunnel. Ital. J. Food. Sci. 19: 203.

Nurgel C., Pickering G.J. and Inglis D.L. 2004. Sensory and chemical characteristics of Canadian ice wines. J. Sci. Food Agric. 84: 1675.

Gabler F.M., Smilanick J.L., Mansour M., Ramming D.W. and Mackey B.E. 2003. Correlations of morphological, anatomical, and chemical features of grape

Ribéreau-Gayon P., Dubourdieu D., Donèche B.J. and Lonvaud A. 2000. “Handbook of Enology”. Vol. 1. The microbiology of wine and vinification.

Rolle L., Zeppa G., Letaief H., Ghirardello D. and Gerbi V. 2007. Metodi per lo studio delle proprietà meccaniche delle uve da vino. Riv. Vitic. Enol. 60: 59. Rolle L., Torchio F., Zeppa G. and Gerbi V. 2008. Anthocyanin extractability assessment of grape skins by texture analysis. J. Int. Sci. Vigne Vin. 42: 157. Rolle L., Torchio F., Zeppa G. and Gerbi V. 2009. Relations between break skin force and anthocyanin extractability at different stages of ripening. Am. J. Enol. Vitic. 60: 93. Schneider A., Carra A., Akkak A., This P., Laucou V. and Botta R. 2001. Verifying synonymies between grape cultivars from France and Northwestern Italy using molecular markers. Vitis., 40: 197. Schneider A., Gerbi V. and Redoglia M. 1987. A rapid HPLC method for separation and determination of major organic acids in grape musts and wines. Am. J. Enol. Vitic., 38:151. Soleas G.J. and Pickering G.J. 2007. Influence of variety, wine style, vintage and viticultural area on selected chemical parameters of Canadian icewine. J. Food Agric. Environ. 5: 97. Urso R., Rantsiou K., Dolci P. Rolle L. Comi G. and Cocolin L. 2008. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods. FEMS Yeast Res. 8: 1053. Ziraldo D.J.P. 2000. “Anatomy of a Winery”, Key Porter Books, Toronto, ON

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G.L. LA TORRE* - R. RANDO - M. SAITTA - M. ALFA - R. MAISANO1 - G. DUGO

WINE

Dipartimento di Scienze degli Alimenti e dell’Ambiente “Prof. G. Stagno d’Alcontres” Università di Messina - Salita Sperone 31 - 98166 Messina - Italy 1 Dipartimento di Matematica - Università di Messina Salita Sperone 31 - 98166 Messina - Italy *e-mail: llatorre@unime.it

DETERMINATION OF BIOGENIC AMINE AND HEAVY METAL CONTENTS IN SICILIAN WINE SAMPLES Key words: biogenic amines, dansyl chloride, heavy metals, HPLC

INTRODUCTION Current oenological research is oriented at defining wine quality in relationship to its chemical composition, pharmacological properties and safety. In fact, while some wine microconstituents, such as polyphenols, are recognized for their health value, other chemical compounds can influence the health aspect of the product. For a number of years, interest has been focused on the presence of biogenic amines in food, and particularly in wines, due to their pharmacological properties and physiological disorders they could provoke at high concentrations in the human body (Wantke et al., 1993; Marine-Font et al., 1995). These compounds are derived essentially from the decarboxylation of the respective precursor amino acids through

substrate-specific enzymes resulting from the microorganisms present in the food (VidalCarou et al., 1991; Coton et al., 1999; Moreno-Arribas and Polo, 2008). Edible foods that are frequently associated with the presence of large amounts of biogenic amines are proteinrich foods in which a microbial proteolytic activity exists and that increases the amount of free amino acids. Wines are not rich in protein, although they contain free amino acids (VidalCarou et al., 1991). There are three possible origins of biogenic amines in wines: a) they can be present in the must, b) they can be formed by yeasts during alcoholic fermentation and c) they can result from the action of bacteria involved in malolactic fermentation (Arce et al., 1998). Biogenic amines have been incriminated as being responsible for intoler-

ABSTRACT The purpose of this study was to determine the biogenic amine and heavy metal contents in Controlled Denomination of Origin (DOC) and Protected Geographical Indication (IGP) Passito, white and red wines from Sicily. The samples analyzed included wines derived from biological and traditional agriculture in the province of Messina. Potentiometric stripping analysis (PSA) was used to determine simultaneously the content of Cd (II), Cu (II), Pb (II) and Zn (II), whereas biogenic amines were determined as dansyl derivatives by reverse phase HPLC. The results provide new insight into the composition of commercial Sicilian wines from the province of Messina. The wines examined contained moderate quantities of biogenic amines, while the heavy metal content was so low that they do not represent a toxicological risk for the health of the consumer.

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ance reaction to wines (Jarish, et al., 1992; Bauza et al.,1995), even though a study has shown that the amount of histamine in wine has no clinical or biological effect in healthy subjects (Kanny et al., 1999). In recent years, great importance has been given to monitoring food products for heavy metal contamination and assessing the source of food contamination. The presence of trace elements in wine depends on many factors such as the type of soil, fungicide treatments, wine processing equipment and vinification methods (Hsia et al., 1975; Golimowsky et al., 1979; Karadjova et al., 2002; La Pera et al., 2008). Traces of metals in wine (including Cu and Zn, essential for humans, animals and plants) and particularly Zn at low concentrations, play an important role in wine fermentation (Ribéreau-Gayon et al., 1976). On the other hand, high concentrations of Cu participate significantly in the destabilization of wine and in their oxidative evolution (Benìtez et al., 2002). At the same time, the concentrations of Pb and Cd in wine are important because they are toxic in the case of excessive intake (Ribéreau-Gayon et al., 1976; Gennaro et al., 1986; Fernandez Pereira, 1988; Mckinnon and Scollary 1997). A considerable amount of data on biogenic amines and metals in wine has been published but, to the best of our knowledge, no such data have been reported for Sicilian Controlled Denomination of Origin (DOC) wines and for Sicilian Protected Geographical Indication (IGP) wines.

Sicily is considered one of the oldest European viticultural regions, and with its warm temperatures, hilly terrain, sea breezes and rich soil it has more area under vine production than any other major winemaking region in Italy. Sicily produces at least 17% of all the Italian wines, most of which are now protected by D.O.C. regulation. In recent years, wine has been one of the few Sicilian agricultural products that has seen a rise in export levels, both in quality and average unit value compared to previous years (Crescimanno et al., 2002). Among the Sicilian white wines, the most distinctive ones are Insolia, Damaschino or Grillo, sometimes blended with Chardonnay. Among the red wines, the most diffused

native varieties are Nero d’Avola and Nerello Mascalese that are vinified in their purest varietal form or blended with indigenous varieties such as Cabernet Sauvignon, Merlot and Syrah. The concept of wine quality must be extended beyond sensory analysis guaranteeing, as well as the organoleptic quality, the safety of the product and protection of the consumer health. The purpose of this study was to determine the content of biogenic amines and heavy metals in DOC and IGP wines produced in the province of Messina. Red, white and sweet (Passito) wines, produced from grapes that are grown exclusively in this area, under biological and traditional agriculture, were analyzed.

Table 1 Wine samples analyzed. Sample

Vintage denomination and year

Grape variety

Passito Wine F01

Malvasia delle Lipari DOC, 2003

95% Malvasia, 5% Corinto Nero

F02

Malvasia delle Lipari DOC, 2002

95% Malvasia, 5% Corinto Nero

F03

Malvasia delle Lipari DOC, 2003

95% Malvasia, 5% Corinto Nero

M03

Malvasia delle Lipari DOC, 2003

95% Malvasia, 5% Corinto Nero

C02

Malvasia delle Lipari DOC, 2002

95% Malvasia, 5% Corinto Nero

FG0

Faro DOC, 2000

60% N. Mascalese, 30% N. Cappuccio,

FC1

Faro DOC, 2001

MV1

Mamertino IGT, 2001

100% Nero D’Avola

MV3

Mamertino IGT, 2003

100% Nero D’Avola

MG1

Mamertino IGT, 2001

100% Nero D’Avola

NC4

Nero D’Avola IGT, 2004

100% Nero D’Avola

MV3

Mamertino IGT, 2003

45% Catarratto, 20% Inzolia,

MS3

Mamertino IGT, 2003

TC3

Trebbiano IGT, 2004

100% Trebbiano

IC4

Inzolia IGT, 2004

100% Inzolia

Red Wine 10% Corinto & Nero D’Avola 60% N. Mascalese, 30% N. Cappuccio, 10% Corinto & Nero D’Avola

White Wine 15% Grillo, 20% Altre 45% Catarratto, 20% Inzolia, 15% Grillo, 20% Altre

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MATERIALS AND METHODS Samples The wine samples were Sicilian DOC wines and Sicilian IGP wines, produced in the province of Messina during the 2000-2003 crop years according to the production regulations (Italian Republic, DPR 20/09/1973; Italian Republic, DPR 04/03/1976; Italian Republic, DPR 11/09/2004). The classification of the samples and the related codes are presented in Table 1; Table 2 provides information about the cultivation techniques used in the vineyards. Seven of the samples (Table 2) were produced under biological agriculture conditions, which allows the use of specific products for plant protection and organic fertilizers of biological origin for maturing of the vineyard. The wines were very heterogeneous and had been produced according to an, as yet, unstandardized method. They differed from one case to another. Some samples were made using traditional winemaking techniques, while others were made with a more modern process that, unlike the first ones, utilized thermalconditioned wine-making and selected yeasts to control the alcoholic fermentation. Fig. 1-3 show the flowcharts of the wine-making process and the elaboration technique of the red, white and Passito wines, respectively. After sampling, all of the wines were stored in the dark at 4°C, and each one was opened just prior to analysis.

Table 2 Cultivation techniques used in vineyards.

Samples

Agriculture type

Cultivation and pruning techniques

Manuring

Passito wines F01

Biological Agriculture

F02

“Controspalliera” with long pruning

V03 M03

Biological mulch

Traditional Agriculture

Ternary fertilizers and green manure with clovers

Traditional Agriculture

Ternary fertilizers

C02 Red wines FG0

“Controspalliera”

FC1 MV1

Biological mulch and ternary fertilizers

Biological Agriculture

MV3 MG1 NC4

Traditional Agriculture

“Cortina” with long pruning

Ternary fertilizers

Biological Agriculture

“Controspalliera” with short pruning

Biological mulch and ternary fertilizers

Traditional Agriculture

“Cortina” with long pruning

Ternary fertilizers

White wines MV3 MS3 TC3 IC4

“Controspalliera” = vertical-trellised training system; “Cortina” = hanging down training system.

Reagents For the simultaneous chronopotentiometric determination of cadmium, copper, lead and zinc, all glassware was rinsed with 10% (v/v) nitric acid. Ultrapure water (18.2 Mohm/cm) was obtained from a Pure Lab RO and a Pure Lab UV system USF (Ransbach-Baumbach, Germany). Ultra pure hydrochloric acid (34-37%), Hg (II) (1,000 μg/mL, 1M in hydrochloric acid) and Cd(II), Cu(II), Pb(II) and Zn(II) (1000 μg/mL, 0.5 N in nitric acid) standard solutions were purchased from

Panreac Quimica (Barcelona, Spain). Solutions of 1.0 μg/ mL Cd (II), 2.5 μg/mL Cu (II), 1.0 μg/mL Pb (II) and 2.5 μg/ mL Zn (II) were prepared by diluting with ultra pure water. Supel-ENVI carbon columns were obtained from Supelco (Bellefonte, PA, USA). 1,5-Diaminepentane (DAP), 1 , 4 - d i a m i n e b u t a n e ( DA B ) , histamine (HIS), tyramine ( T Y R ) , t r y p t a m i n e ( T RY ) , 2-phenylethylamine (PHE), 1,7-diamineheptane (DAE), dansyl chloride and Na 2 CO 3 were obtained from Sigma

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Fig. 1 - Flowchart related to the elaboration of each red wine sample and description of processing technique (the symbol X means a positive response).

Aldrich (Milan, Italy); spermidine (SPD), spermine (SPM) were supplied by Fluka (Milan, Italy). Acetonitrile and water of HPLC grade were obtained from Carlo Erba (Milan, Italy). HPLC analysis of biogenic amines The HPLC determination of the biogenic amines was performed with a Shimadzu liquid chroma-

tographic system coupled with a system controller SCL-10AVp; two LC-10A-Vp pumps; DAD detector SPD-M 10A Vp.; a GT-154 degasser, Rheodyne injector (model 7725i) with a 20 μL loop, and a C-18 Supelco Discovery column (150 x 2.1 mm, 5 μm), with a precolumn of the same material. The determination of the biogenic amines was performed according to a

method reported in a previous study (DUGO et al., 2006). The mobile phase was a gradient prepared from water (W) and acetonitrile (A): 0.01-6.00 min 65-35% W; 6.01-10.00 min, 35-20% W; 10.01-15.00 min, 20-10% W. The gradient was reduced to the initial condition in another 5 min; ten min of equilibration were required before the subsequent injection. The flow rate was 0.4 mL/ min and the analyses were performed at 20°C. Wine samples were analyzed after derivatization with dansyl chloride solution, as previously described (Dugo et al., 2006). The reaction was carried out by adding 1.6 mL of dansyl chloride solution (10 mg/ mL in acetone) to 1.5 mL of wine adjusted to pH 8.2 with Na2CO3 solution (40 g/L). The mixture was heated in a waterbath for an hour at 40°C. After the reaction, the acetone was removed in a slight stream of N2. Then, the volume was made up to 1 mL with acetonitrile, and before HPLC analysis, the sample was filtered through a 0.45 μm membrane millipore filter. The resulting sample was analyzed three times. A wavelength of 254 nm was used. The observed analytes were identified according to their retention time compared with those of the amines tested, as well as their spectral characteristics. Using a wine sample spiked with the biogenic amine standard solutions, the retention time of each amine was confirmed. For each biogenic amine a stock of standard solution was prepared by adding an accurately weighed amount of each amine

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(c.10 mg) to a 10 mL volumetric flask and brought to the mark with 0.1 M HCl. The standard solutions were stored at 4°C until used. A standard mixture of biogenic amines was prepared by adding 0.1 mL of each amine stock solution in a 10 mL volumetric flask and bringing it up to mark with 0.1 M HCl. These solutions were stored at 4°C until used. A calibration line for each dansylated amine was obtained by analyzing the standard solutions diluted at different concentrations. Chronopotentiometric stripping analysis of Cd, Cu, Pb and Zn The analysis of Cd(II), Cu(II), Pb(II), Zn(II) was carried out using a PSA ION 3 stripping chronopotentiometric analyzer (Steroglass, S. Martino in Campo, Perugia, Italy), connected to a PC. The analyzer operated under the control of the NEOTES 2.0.1 software package (Steroglass); it was equipped with a conventional three-electrodes cell: the working electrode was glassy carbon one, coated with a thin film of mercury; the reference electrode was an Ag/AgCl electrode (3M KCl) and a platinum wire was used as the auxiliary electrode, as described in previous papers (La Pera et al., 2003; Salvo et al., 2003; Dugo et al., 2004a,b; Dugo et al., 2005a,b,c; Matarese Palmieri et al., 2005). Wine samples were directly analyzed after acidification to pH 2 with 5M HCl and filtration through a carbon column, as described in previous studies (Salvo et al., 2003; Dugo et al., 2005b).

Cd(II), Cu(II), Pb(II) and Zn(II) were determined simultaneously in wine, as described in previous papers (Salvo et al., 2003; Dugo et al., 2005b,c; Matarese Palmieri et al., 2005). Before starting each analysis, the working electrode was cleaned with absolute methanol and filter paper; then the plating was carried out by, putting a 20 mL

volume of a 1,000 μg/mL Hg (II) standard solution in the electrochemical cell and carrying out the electrolysis, at -950 mV against the reference electrode, for 1 min. Cd (II), Cu (II), Pb (II) and Zn (II) were determined simultaneously putting the acidified wine (2.0-5.0 mL) in the electrochemical cell together with 10.0 mL of ultrapure water

Fig. 2 - Flowchart related to the elaboration of each white wine sample and description of processing technique (the symbol X means a positive response). Italian Food & Beverage Technology - LXII (2010) november -

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ferences between wine samples from biological or traditional agriculture according to their amine and metal concentrat i o n s . S u c c e s s i v e l y, L i n e a r Discriminant Analysis (LDA) was performed to characterize the wine samples.

RESULTS AND DISCUSSION

Fig. 3 - Flowchart related to the elaboration of each Passito wine sample and description of processing technique (the symbol X means a positive response).

and 1.0 mL of 1,000 Îźg/mL Hg (II) as oxidizing agent. Method performance for Cd, Cu, Pb and Zn chronopotentiometric analysis in wines and vegetables has been reported in previous papers (La Pera et al., 2003; Salvo et al., 2003; Dugo et al., 2004a,b; Dugo et al.,

2005a,b,c; Matarese Palmieri et al., 2005). Statistical analysis The data were analyzed using Statistica StatSoft, Inc. 6.0. Initially, the Mann-Whitney non-parametric test was applied to determine any dif-

Determination of biogenic amines The biogenic amine levels in a total of five red, six white and four Passito wines from the province of Messina were investigated for the first time. The mean concentrations of biogenic amines in the wine samples are reported in Table 3; the wines are grouped according to typology. The analyses were carried out in triplicate, and the results are reported as the average value. The coefficient of variation (CV%) of the three analyses was always less than 5%. Among the studied amines, 1,4-diaminobutane (DAB) was detected in all the samples at concentrations ranging from 0.33 mg/L (sample NC4) to 3.53 mg/L (sample MV1) with an average value of 1.94 mg/L for the red wines, 1.01 mg/L for the white wines and 0.94 mg/L for the Passito wines. High levels of histamine (HIS) were detected in the red wines (average content 1.23 mg/L) but they never exceeded 1.52 mg/L (sample NC4). All the white wines had a low histamine content and often values were near the detection limit; the only

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Table 3 Mean concentration of biogenic amines (mg/L ± SD), detection limit (DL in mg/L) and total content (mg/L) in the Sicilian wine samples. Amine

TRY

PHE

DAB

DAP

HIS

DAE

TYR

SPD

SPE

0.02

0.01

0.02

0.01

0.02

Total content

FO1

0.03±0.00

0.02±0.00

1.01±0.01

0.02±0.00

0.03±0.00

0.02±0.00

1.13

FO2

0.73±0.01

0.04±0.00

0.89

VO3

1.21±0.01

0.03±0.00

1.11±0.00

2.35

MO3

0.03±0.00

0.84±0.01

0.01±0.00

0.14±0.00

0.03±0.00

0.02±0.00

1.07

CO2

0.02±0.00

0.82±0.00

0.03±0.00

1.20±0.01

0.04±0.00

2.11

FG0

0.04±0.00

2.33±0.05

0.04±0.00

1.23±0.01

0.45±0.01

4.09

FC1

1.52±0.03

0.04±0.00

1.25±0.01

1.32±0.01

4.13

MV1

3.53±0.08

0.02±0.00

1.14±0.02

1.86±0.01

6.55

MV3

2.15±0.05

0.03±0.00

1.22±0.03

3.82±0.06

7.22

MG1

0.02±0.00

1.81±0.04

0.04±0.00

1.07±0.01

0.10±0.01

0.55±0.01

0.15±0.01

3.74

NC 4

0.03±0.00

0.33±0.00

0.02±0.00

1.52±0.02

2.64±0.06

0.12±0.00

4.69

MV3

1.05±0.01

1.16±0.01

0.17±0.00

2.38

MS3

1.22±0.01

0.07±0.00

0.14±0.00

1.57

TC4

0.54±0.01

0.04±0.00

0.06±0.00

0.04±0.00

0.05±0.00

0.73

IC4

1.26±0.01

0.04±0.00

1.30

Passito wines

Red wines

White wines

nd, not detected. TRY = tryptamine, PHE = 2-phenylethylamine, DAB = 1,4-diaminobutane, DAP = 1,5-diaminopentane, HIS = histamine, DAE = 1,7-diaminoeptane, TYR = tyramine, SPD = spermidine, SPE = spermine.

exception was sample MV3 that had a histamine content of 1.16 mg/L. Among the Passito wines, the concentration of histamine never exceeded 1.20 mg/L (sample CO2) and, with the exception of samples VO3 and MO3 (1.11 and 0.14 mg/L, respectively), the histamine contents were always near the detection limit. All of the red wines contained tyramine (TYR); the average content was 1.77 mg/L. Only sample MV3 contained high concentrations of tyramine (3.82 mg/L); white wines showed an average tyramine content that was much lower (0.08 mg/L) than that of the red ones, while in Passito wines, it was only detected in samples FO3, FO2 and CO2

and at values near the detection limit. Spermidine (SPD) was only found in two Passito wines (samples FO2 and MO3) and was near the detection limit. Among the biogenic amines studied, spermine (SPE) levels were lower than the detection limit in all the Passito and white wines and was only detected in two red wines at low concentrations (0.15 and 0.12 mg/L, respectively, in samples MG1 and NC4). Most of the wines that were analyzed had a prevalence of 1,4-diaminobutane, histamine and tyramine; among the other amines studied, tryptamine, 2-phenylethylamine, 1,5-diaminopentane, 1,7-diaminoeptane,

spermine and spermidine, were present in the wines in very small amounts that were often below the instrumental detection limit. While cadaverine, putrescine, histamine and tyramine were the most common amines found in the wines (Adams et al., 1990; Ertan Anli et al., 2009), nevertheless in these wine samples 1,5-diaminopentane (cadaverine) was often found at values near the detection limit. The data show that the total biogenic amine content was higher in the red wines than in the white and Passito wines and ranged from 3.74 to 7.22 mg/L. This peculiarity could be explained by the difference in the vinification techniques; prolonged contact with the skin

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implicates an enrichment of the must with amino acids that are precursors of biogenic amines (RibĂŠreau-Gayon et al., 2003a; AncĂn-Azpilicueta et al., 2008). Each sample of red wine, derived from a wine-making process that did not make use selected yeasts and where the fermentation temperatures were not controlled, had higher concentrations of biogenic amines, confirming the observations of some authors (RibĂŠreau-Gayon et al., 2003b). The total biogenic amines content of the Passito wines ranged from 0.89 to 2.35 mg/L and was mainly represented by putrescine and histamine. Moreover, biogenic amine content was high in the wines produced according to the traditional method, that uses spontaneous fermentation of turbid musts with native yeasts and refinement in chestnut casks. In contrast, the Passito wines made according to a modern winemaking technique, that opts for selected yeasts and the control of the fermentation temperatures, had low concentrations of biogenic amines. The total biogenic amine content in the white wines ranged from 0.73 to 2.38 mg/L and 1,4-diaminobutane was the principal biogenic amine. The results also show that, for the white wines, the spontaneous fermentation of the musts with no control of the temperatures results in a high amine content. Determination of heavy metals Cd, Cu, Pb and Zn Considering the wide use of wine in the world and the fact that, in recent years, Sicilian wines have finally made it

onto the international stage, it was of interest to determine the Cd(II), Cu(II), Pb(II) and Zn(II) concentrations. Table 4 shows the concentration of metals found in fifteen wine samples produced in the province of Messina. Zn was the most abundant metal, followed by Cu, Pb, and Cd. In particular, Cd was present in very small amounts in almost all of the samples and the mean concentration ranged from 0.002 to 0.007 mg/L, without significant differences among the wine typologies. The Cd concentrations in two white wine samples (MV1 and MG1) were below the instrumental detection limit. The mean concentration of Pb was 0.004-0.078 mg/L; sample FC1 (0.078 mg/L) had the high-

est level among the red wines, followed by the white wine sample MS3 (0.073 mg/L) and the Passito wine CO2 (0.066 mg/L). The Cu concentration ranged from 0.020 to 0.740 mg/L with an average content of 0.288 mg/L for the Passito wines, 0.337 mg/L for the red wines and 0.168 mg/L for the white wines. With the exception of sample MS3, that had the lowest Cu content (0.020 mg/L), the wines made according biological agriculture techniques were the only ones for which the Cu concentration was greater than that of the other samples produced according to a more traditional process. The Zn content varied from 0.341 to 2.182 mg/L with the Passito wine samples having the highest values. In particular, Passito wines had an average Zn

Table 4 Heavy metal concentrations (mg/L) and detection limit (DL in mg/L) in Sicilian wine samples. Each value is the mean of three determinations, the range of relative standard deviation is: 0.8% for Cd (II), 1.5% for Cu (II), 1.0% for Pb (II), and 0.7% for Zn (II). Metals

Pb (II)

Cd (II)

Cu (II)

Zn (II)

0.07

0.05

F01

10.48

6.50

611.34

2182.21

F02

15.34

1.02

509.88

1270.92

V03

12.06

1.83

92.43

1253.02

M03

14.12

4.98

80.96

1439.88

C02

65.80

4.16

150.16

1150.10

FG0

12.00

1.03

72.39

1300.04

FC1

77.95

1.97

420.11

453.31

MV1

20.18

740.25

560.40

MV3

27.10

2.02

640.90

652.11

MG1

14.96

93.10

1100.06

NC 4

4.16

7.14

59.88

860.79

DL Passito wines

Red wines

White wines MV3

4.11

1.02

540.97

341.08

MS3

73.05

5.10

20.12

560.13

TC4

13.12

1.06

44.35

36233

IC4

15.16

2.98

70.31

480.16

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Table 5 Mann-Whitney test to compare two independent groups (biological and traditional agriculture samples) by their amines and heavy metal concentrations. Marked tests are signiďŹ cant at p<0.05 level. Variable

Rank Sum biological

Rank Sum tradizional

p-level

Z adjusted

p-level

2Â°1 sided exact p

52.50000

67.50000

24.50000

-0.40505

0.685444

-0.58012

0.561835

0.694328

TRY PHE

44.50000

75.50000

16.50000

-1.33087

0.183234

-1.58665

0.112594

0.189277

DAB

64.00000

56.00000

20.00000

0.92582

0.354540

0.92582

0.354540

0.396892

DAP

50.00000

70.00000

22.00000

-0.69473

0.487454

-0.69686

0.485892

0.535820

HIS

54.00000

66.00000

26.00000

-0.23146

0.816961

-0.23146

0.816961

0.866511

DAE

51.00000

69.00000

23.00000

-0.57864

0.562834

-0.74261

0.457718

0.612587

TYR

67.00000

53.00000

17.00000

1.27300

0.203018

1.27757

0.201401

0.231857

SPD

57.00000

63.00000

27.00000

0.11573

0.907869

0.19562

0.844911

0.955089

SPE

49.00000

71.00000

21.00000

-0.81009

0.417888

-1.36931

0.170904

0.463403

65.50000

54.50000

18.50000

1.09941

0.271590

1.10535

0.269009

0.280963

53.00000

67.00000

25.00000

-0.34718

0.728454

-0.35225

0.724650

0.778866

76.00000

44.00000

8.00000

2.31455

0.020638

2.31869

0.020412

0.020513

49.00000

71.00000

21.00000

-0.81009

0.417888

-0.81082

0.417471

0.463403

evant differences in the concentrations (average value 0.435 mg/L).

content of 1.459 mg/L and sample FO1 had the highest concentration (2.182 mg/L). The average Zn content in the red wines was 0.816 mg/L and the concentration of this metal never exceeded 1.300 mg/L (sample FG0). The wines made according to biological agriculture techniques had the lowest Zn concentrations (0.453, 0.560 and 0.652 mg/L in samples FC1, MV1 and MV3, respectively). The Zn content in the white wine samples was below 0.560 mg/L (sample MS3) with no rel-

Statistical analysis The non-parametric MannWhitney test was applied to determine differences between wine samples from biological or traditional agriculture, based on their amine and metal concentrations. Table 5 shows the results from the Mann-Whitney test; the p-level was significant only for Cu; this suggests a difference between the two group

samples that were either grown according to traditional or biological agriculture practices. The concentrations of the nine amines (TRY, PHE, DAB, DAP, HIS, DAE, TYR, SPD, and SPE), considered alone and together with the metals (Zn, Pb, Cd and Cu), were then studied using Linear Discriminant Analysis (LDA). This was done in order to create a model that, through some classification functions, could separate samples in relation to a particular type and agriculture, cultivation or man-

Table 6 Summary of stepwise analysis: variables entered in the model according to their discriminant power. Variable Enter/Remove

Step

F to entr/rem

df 1

df 2

p-level

No. of vars. In

Lambda

F-value

df 1

df 2

p-level

-(E)

9.243274

0.002380

1.000000

0.162995

9.24327

0.002380

-(E)

6.341483

0.011429

2.000000

0.032839

7.22924

0.000286

-(E)

7.114594

0.011398

3.000000

0.005400

7.40216

0.000033

HIS

SPD

-(E)

6.127290

0.023693

4.000000

0.000884

7.64121

0.000010

-(E)

6.120593

0.034279

5.000000

0.000124

8.23715

0.000005

DAE

-(E)

7.490555

0.036878

6.000000

0.000012

9.59776

0.000003

-(E)

3.919368

0.145093

7.000000

0.000002

9.84646

0.000013

3.617521

0.230635

8.000000

0.000000

10.16381

0.000061

TRY

DAP Cd

-(E)

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uring. Indeed, the two types of agriculture, the four types of

grapes, the two types of cultivation and the two types of prun-

Fig. 4 - Scatterplot of canonical scores. Discriminant functions for grape type and agricultural practice according to five amines (HIS, SPD, DAE, TRY, DAP) and three metal (Zn, Cu, Cd) concentrations.

Fig. 5 - Scatterplot of canonical scores. Discriminant functions for cultivation type according to eight amines (TRY, DAB, DAE, SPE, HIS, SPD, TYR and PHE) and two metal (Zn, Cu) concentrations.

ing techniques could contribute to the presence of one or more of the thirteen variable concentrations measured in the fifteen samples. Linear Discriminant Analysis was initially performed grouping wines by grape type (Passito, white or red) and agriculture type (traditional or biological) using all nine amines and four metal concentrations in a stepwise forward Linear Discriminant Analysis. At each step all of the variables are reviewed and evaluated according to which one will contribute most to the discrimination between groups. Zn and Cu are the first variables in the model followed by HIS and SPD based on their discriminating power (Table 6). According to the Partial Wilksâ&#x20AC;&#x2122; Lambda value and the F value, the Pb, DAB, PHE, SPE and TYR variables are not included in the model. Five discriminant functions provide 100% correct classification. As can be seen (Fig. 4) samples are grouped according to their grape type and agriculture method through two discriminant functions which explain 99.2% of the total variance. In particular, samples coming from biological agriculture are plotted along the zero value for function 1 (Root 1). In addition, two discriminant analyses were conducted to investigate a possible classification in relation to the cultivation type and manuring type. Regarding the cultivation type, controspalliera long pruning, controspalliera short pruning and cortina long pruning were considered. The variables in the model and

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WINE

ordered according to their ability to separate the type of cultivation are: Zn, TRY, DAB, DAE, SPE, HIS, SPD, Cu, TYR, and PHE (Fig. 5). According to this model, 100% of the cases were correctly classified. In fact, two discriminant functions, that explained 100% of the total variance, allow a good separation between the samples in relation to their cultivation type. Finally, a stepwise forward Linear Discriminant Analysis was performed to discriminate between samples coming from different types of manuring: ternary fertilizers and green manure with clover, ternary fertilizers and biological mulch, and ternary fertilizers. The analysis of variance and the Partial Wilks’ Lambda test showed that the variables, ordered in relation to the highest discriminating power are: Cu, Pb, DAP, SPD, Cd, PHE, and DAE. The other variables were excluded from the analysis. Three discriminant functions were created that allowed 93.3% correct classification. A scatterplot in Fig. 6 shows a good separation with Root 1 of the samples coming from ternary or biological mulch. In this case, the two functions explain 99.5% of the total variance.

CONCLUSIONS The definition of wine quality should include the threshold quantities when toxicological effects are caused directly by the ingestion of biogenic amines, but this value is still

Fig. 6 - Scatterplot of canonical scores. Discriminant functions for manuring type according to four amines (DAP, SPD, PHE and DAE) and three metal (Cu, Pb and Cd) concentrations.

under discussion because there are differing views among different countries. To date, the OIV (“Organisation Internationale de la Vigne et du Vin”) has not set any maximum limits concerning the level of biogenic amines in wine, which could be used to draft future European legislation. Nevertheless, some countries have, arbitrarily, recommended maximum histamine levels for wine (Busto et al., 1996). Although there are no legal limits, the wines analyzed in this study showed moderate quantities of biogenic amines. In comparison to the values reported in the literature (Lonvaud-Funel and Joyeux, 1994; Busto et al.,1996), they do not constitute a health risk for the consumer. In fact, all the examined wines, produced according to a modern wine-making technique, had

low concentrations of biogenic amines. With respect to the metal contents found in the wines, the red wines showed elevated average concentrations of copper and zinc. Moreover, the samples derived from biological agriculture techniques, except white wine sample MS3, had higher copper contents with respect to those obtained for wine samples derived from traditional agriculture. Based on the data obtained, a moderate daily consumption of the analyzed wines would provide a Cu and Zn intake that is below the recommended daily allowances (RDAs) established by the Food and Drug Administration (for a 70-kg adult, 18 mg Zn day-1, and 3 mg Cu day-1) and the Cd and Pb levels would be within the legal limits established by the Italian

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Republic (Italian Republic 1986, European Community 2006). Therefore, it can be affirmed that the analyzed wine samples do not represent a toxicological risk for human health. From “Italian Journal of Food Science” nr.1/2010

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Nurnberg H. 1979. Toxic trace of metals in food. II. A comparative study of the levels of toxic trace metals in wine by differential pulse anodic stripping voltammetry and electrothermal atomic absorption spectrometry. Z. Lebensm. Unters Forsh. 168: 439. Hsia C., Planck R.W. and Nagel C.W. 1975. Influence of must processing on iron and copper contents of experimental wines. Am. J. Enol. Vitic. 26: 57. Italian Republic. 1973. DPR 20 September 1973. Published in the Italian Official Gazette n. 28s, 30 January 1974. Italian Republic. 1976. DPR 03 December 1976. Published in the Italian Official Gazette n. 61s, 04 March 1977. Italian Republic. 1986. Caratteristiche e limiti di alcune sostanze nel vino. D.M. 29 December 1986. Italian Republic. 2004. DPR 03 September 2004. Published in the Italian Official Gazette n. 214, 11 September 2004. Jarish R., Pirker C., Mdslinger T. and Gdtz M. 1992. The role of histamine in wine intolerance. J. Allergy Clin. Immunol. 89: 197. Kanny G., Bauza T., Fremont S., Guillemin F., Blaise A., Daumas F., Cabanis J.C., Nicolas J.P. and Moneret-Vautrin D.A. 1999. Histamine content does not influence the intolerance of wine in normal subject. Allerg. Immunol. 31: 45. Karadjova I., Izgi B. and Gucer S. 2002. Fractionation and speciation of Cu, Zn and Fe in wine samples by atomic absorption spectrometry. Spectrochim. Acta, Part B 57: 581. La Pera, L. Saitta M., Di Bella G. and Dugo G. 2003. Simultaneous determination of Cd(II), Cu(II), Pb(II) and Zn(II) in citrus essential oil by derivative potentiometric analysis. J. Agric. Food Chem. 51: 1125.

Gennaro M.C., Mentasti E., Sarzanini C. and Pesticcio A. 1986. Undesirable and harmful metals in wines - determination and removal. Food Chem. 19: 93.

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Golimowsky J., Valenta P. and Wolfgang-

Lonvaud-Funel A. and Joyeux A. 1994.

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Histamine production by wine lacticacid bacteria. Isolation of a histamineproducing strain of leuconostoc-oenos. J. Appl. Bacteriol. 77: 401. Marine-Font A., Vidal-Carou C., IzquierdoPulido M., Veciana-Nogues T. and Hernandez-Jover T. 1995. Biogenic amines in foods: significance and analysis. Annales des Falsifications de l’Expertise Chimique et Toxicologique 88: 119. Matarese Palmieri R., La Pera L., Di Bella G. and Dugo G. 2005. Simultaneous determination of Cd(II), Cu(II), Pb(II) and Zn(II) by stripping chronopotentiometry in Pittosporum Zn(II) by stripping chronopotentiometry in Pittosporum tobira leaves: A measurement of local atmospheric pollution in Messina (Sicily, Italy). Chemosphere 59: 1161.

McKinnon A.J. and Scollary G.R. 1997. Size fractionation of metals in wine using ultrafiltration. Talanta 44: 1649. Moreno-Arribas M.V. and Polo M.C. 2008. Occurrence of lactic bacteria and biogenic amines in biologically aged wines. Food Microbiol. 25: 875. Ribéreau-Gayon J., Peynaud E. and Ribéreau-Gayon P. 1976. Precipitation dans le vins. In “Sciences et techniques du vin” 2nd Edn., Vol. 3, p. 567. Ed. Bordas, Paris, France. Ribéreau-Gayon P., Glories Y., Maujean A. and Dubourdieu D. 2003a. Chimica del vino. Stabilizzazione trattamenti. In “Trattato di enologia II” 3rd Ed., Vol. 2, p. 107. Ed. Edagricole, Bologna, Italy. Ribéreau-Gayon P., Dubourdieu D., Donèche B. and Lonvaud A. 2003b. Microbiologia del vino e vinificazioni. In “Trattato di enologia I”, Vol. 1, p.

154. Ed. Edagricole, Bologna, Italy. Salvo F., La Pera L., Di Bella G., Nicotina M. and Dugo G. 2003. Influence of mineral and organic pesticides treatments on of Cd(II), Cu(II), Pb(II) and Zn(II) content determined by Derivative Potentiometric Stripping Analysis in Italian red and white wines. J. Agric. Food Chem. 51: 1090. Vidal-Carou M.C., Codony-Salcedo R. and Mariné-Font A. 1991. Changes in the concentration of histamine and tyramine during wine spoilage at various temperatures. Am. J. Enol. Vitic. 42: 145. Wantke F., Götz M. and Jarisch R. 1993. Histamine-free diet. Treatment of choice for histamine. Induced food intolerance and supporting treatment for chronical headaches. Clin. Exp. Allergy 23: 982.

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OENOLOGICAL MACHINERY

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The technology applied by TecnoGen in the design of Tecnofloat systems allow to clarify musts and fruit juices, while keeping a rich smell of substances and extracts with no dreg smell as a consequence of the grape separated immediately after the en-

RAPID CLARIFIER FOR MUST While clarifying musts, the enologist has always looked for the best solutions in order to obtain an effective and economic decantation respecting product quality and gua-

ranteeing fermentation musts with no dreg smell or filtering problems. In 1992, the TecnoGen Research and Development Group, induced by the search

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zymic phase. Tecnofloat system restricts mass refrigeration costs and required time for static decantation; it also allows to reduce residues to almost 3% of volume. Using the Tecnofloat rapid clarifier, the customer will get savings and will be able to amortize the machinery over just one usage period.

Tecnogen proposes different models: the easy-to-use system can be set up in wine cellars with a capacity of 100 to 600 hL/hour. (TecnoGen - Via Dos de la Roda 64 - Loc. CirĂ¨ - 38057 Pergine Valsugana - TN - Italy Tel. +39 0461 538330 Fax +39 0461 538330 - email: info@tecno-gen.it)

Tecnofloat clarifier for must (TecnoGen).

ALCOHOL REDUCTION THROUGH THE MEMBRANE Vine cultivation and improved choices, together with last years relevant weather changes, have led to the production of very concentrated and

highly alcoholic wines. Some recent market trends require harmonious and typical wines, which are the expression of their own territory, but not

affected by high alcohol content. Therefore in many winemaking Countries the request for alcohol removal technologies has been rapidly increasing. Mastermind Remove is a plant designed by Juclas on the base of an original patent, aimed at performing a reduction in the alcohol percentage in wines through membrane direct passage, without the need of fractionating. In this process, the wine is not filtered and does not pass through the membrane, but it is only the alcohol which is transferred into the extracting solution. This process is not affected by wine turbidity, but it is preferable to work on previously refined wine in order to grant a good autonomy to the single processing. The advantages are many: high performances; reliable membranes; full respect of the structure and colour of the wine to be treated; compact, intuitive, user-friendly plant; devoid of oxygen-enrichment; and high precision in reaching the final result. The polymer constituting the membrane has no electric charge and has been selected to be inert: the treatment does not subtract colour or structure from the starting wine, as the selected membrane does not interact with the colloidal system. The plant is endowed with a control system for the oxygen acquisition by the wine, obtained through an appropriate gas stripping system conducted in a slight but constant way, but never in contact

The Mastermind Remove for the reduction of the percent alcohol through direct passage on membrane (Juclas).

with the product to be treated. There is also a system of pressure gauges for the automatic management of the alarms in case of clogging of the pre-filters to protect the system, or in case of any process anomaly. Membrane cleansing and regeneration cycles have been conceived and tested by Vason Groupâ&#x20AC;&#x2122;s Research and Development Department, after a plurennial experience reached in managing electrodialysis (ED), cross-flow filtration (MFTS), reserve osmosis (JRO), and micro-filtration (SOFOS) plants. (Juclas - Via Mirandola 49/A - Z.A.I. - 37026 Settimo di Pescantina - VR - Italy Tel. +39 045 6859017 - email: infojuclas@vason.it)

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Scriba Studio / ph Paolo Marchisio

Quality

we design it, we build it,

fraz. Cappelli, 33/b - 12040 Ceresole dâ&#x20AC;&#x2122;Alba (Cn) tel. +39 0172 574416 fax +39 0172 574088, e-mail: gai@gai-it.com - internet: www.gai-it.com

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BOTTLING MACHINES

we bottle it

G AI SINCE 1946 BOTTLING LINES FROM 1.000 TO 15.000 BOTTLES / HOUR

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BEVERAGE PROCESSING

OXYGEN ENRICHMENT FOR MINERAL WATER

The modern beverage market is always looking for new ideas to propose consumers, who are usually inclined to taste new products, especially when they show features such that make them interesting especially from a functional and health point of view. Lately, in the non-alcoholic

products range, a new market has emerged, which is parallel to the more traditional ones of mineral waters, soft drinks, fruit juices and energy drinks: the market of flavoured and microelements-enriched waters is today an important fact which process equipment manufacturers such as Water Systems

Oxygen enrichment device for mineral water Oxygizer Series (Water Systems).

pay attention to more and more. In addition to the classic in-line premixing systems, which usually work at a water-concentrate dosing ratio between 1:4 and 1:7, Water Systems now also manufactures systems which can work at a far lower dosing ratio and are able to reach ratios of around 1:200 or with a higher dosing accuracy. Among the newest applications, systems for the enrichment of mineral water with pure oxygen have occasionally appeared on the market; this kind of product, probably thanks to aimed marketing actions, is carving out an interesting space on international markets. Water Systems has been stirred about this issue by one of to its partners and therefore has introduced a new series of equipment, called Oxygizer, in its already wide range of products. The device, able to process water flow rates between 3,000 and 50,000 L/h, uses the technology of carbon dioxide dosing, already widely and positively used in carbonating systems, and is suitable for the lower dosing and higher precision which are required by oxygen, as it has a lower

Detail of dissolved oxygen analyzer by Orbisphere (Water Systems).

solubility than carbon dioxide. For the consumer there is maximum protection, as the oxygen enrichment does not generate a perceivable effervescence effect on the taste, the equipment is provided with a high accuracy and reliability oxygen analyzer. The instrument can be combined with a data logger or interfaced to a SCADA supervising system.

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The Oxygizer has been conceived to feed those isobaric filling machines, which are suitable for handling a gas such as oxygen. The equipment can be provided with a set of accessories (e.g. pressurization pump and heat exchanger for inlet water cooling) which make it suitable for installation in hot

Countries where environmental conditions are unfavorable to the oxygen dissolving in non controlled conditions. (Water Systems - Località Piana 55/D - 12060 Verduno CN - Italy - Tel. +39 0173 615636 - Fax +39 0173 615633 - e-mail: marialuisa. damico@watersystems.it)

INNOVATIVE SOLID-LIQUID EXTRACTOR Atlas Filtri is the producer of the fast dynamic solid-liquid extractor Naviglio Estrattore, an innovative machine for the extraction of substances that are not chemically linked to the matrix of a solid, insoluble in the extraction liquid, by exploiting the following principle: “The generation of a negative pressure gradient, using a suitable solvent, between the inside and outside of a solid matrix containing the material to be extracted, followed by a sudden reinstatement of the initial balanced conditions, leads to the forced extraction of those compounds that are not chemically linked to the main structure making up the solid.” Naviglio Estrattore finds application in the extraction of aromatics from plant matrices for the production of liqueurs like limoncello made from lemon peel, bitters made from blends of plants, and basil, laurel and juniper liqueurs, etc., producing extracts of superior

quality compared to those obtained by the traditional way using maceration. Furthermore, the same equipment can be used for the accelerated ageing of spirits. This is possible because the active ingredients are extracted from the natural matrices as a result of the difference in pressure that is generated between the outside and inside of the solid matrix and not just as a result of diffusion. Indeed, diffusion can be termed a passive process where the only external action that can be taken is to increase the temperature – causing the extracted substances to break down – and agitate the system, which can result in the solid matrix flaking and “polluting” the extract in the process. Using the Naviglio Estrattore, extraction becomes an active procedure as the substances can be forced out of the solid, minimizing the amount of time the plant stays in contact with the extraction liquid and avoid-

ing the problem of the active ingredients oxidizing and/or being transformed. All parts of the plant (roots, leaves, buds, berries, peel, etc.) can undergo the extraction process with Naviglio Estrattore in any form (whole, chopped up, reduced to powder, freeze-dried, etc.). Given the speed of the extraction system, liqueurs can be produced both at home and on an industrial scale at room temperature without having to resort to maceration, which can lead to active ingredients being lost as a result of prolonged solid-

liquid contact. Lastly, in most applications there is no need to heat the extraction system, even though the chamber can be fitted with a heating system for special applications, while a nitrogen injection system stops the extract coming into contact with oxygen in the atmosphere, thus reducing any chance of unwanted oxidation affecting the reducing substances. (Atlas Filtri - Via del Santo 227 35010 Limena - PD - Italy Tel. +39 049 769055 - Fax +39 049 769994 - e-mail: engineering@atlasfiltri.com)

Naviglio Estrattore, solid-liquid extractor (Atlas Filtri).

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BEVERAGE PROCESSING

ASEPTIC STERILIZER A Due is a leading company in syrup rooms and complete plant design and manufacturing for soft and still drink production. With a 40-years presence on the business, the company has manufactured and started up more than 250 plants, with in this variable production capacities of between 1,000 and 60,000 L/h. It designs and manufactures aseptic pasteurisation groups with tubular or plate heat exchangers, suitable for any

type of drink – like still drinks, juices and nectars, milk – products containing pulps and high viscosity products. The pasteurisation is a microbiological stabilisation process which satisfy two key points: very good quality and long shelf-life. Thanks to a specific thermal treatment, any deteriorative processes caused by enzymes and micro-organisms are prevented, keeping the chemical-physical and organoleptic features of

A Due aseptic pasteurizer with tubular heat exchanger.

the product and giving it a variable shelf-life from a few days to many months. For a correct design of the aseptic sterilizer, first of all it is necessary to carefully characterise the product to be subjected to the treatment from a microbiological standpoint and from a chemical-physical standpoint. Depending on the microbiological and chemical-physical characteristics of each product, the study of the heat holding (the time and temperature at which the heat treatment must be carried out in order to guarantee the

aseptic nature of the product without altering its organoleptic properties) is carried out. Particular attention must be paid to the study and design of the working cycle in order to guarantee logical and safe sequences, to the aseptic drawing, to the study and setup of the protection systems (the construction of aseptic barriers interfacing with the other parts of the plant, even if there is a production change) and to the study of the safety instruments. The monitoring in real time of the plant operation must be also guaranteed: pressures, temperatures, flow rates, flow opening, and closing. Thanks to experience in the beverage business, A Due has developed its own automation and process control philosophies, based on principles such as flexibility, intuitive management, access control, data acquisition, operative reports, data sharing through nets, total integration, and traceability. The above concepts are applied to PLC, PC and supervision systems programming, which, opportunely integrated through Profibus and Ethernet nets, are the base for the complete automation of the process systems. The offer from A Due includes remote assistance systems, software upgrade and customized solutions. (A Due - Strada Statale della Cisa 123 - 43030 Riccò di Fornovo Taro - PR - Italy - Tel. +39 0525 305411 - Fax +39 0525 0525 39835 - email: info@adue.it)

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High performance fruit processing plants

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FILLERS AND CAPPERS

ELECTRONIC VOLUMETRIC FILLERS IN CLEAN ENVIRONMENT

Metalnova, faithful to its strategy of technological innovation, has concentrated its activity in the research of the improvement of its Baseless machine design and in the development of new filling systems. The Baseless technology consists of a machine with carousels suspended to a frame with an upper part housing gears and motorization; the result is to have a completely free zone under the bottles that allows easy access for intervention and high level of cleaning. The custom-

ers, who have chosen this kind of installation, are greatly satisfied with these machines, because they have seen benefits in terms of production efficiency (due to the reduction of maintenance time) and hygiene of the filling zone. The Baseless machines have been seen an investment in terms of marketing as well, because they allow bottlers to show a high care of the product that is bottled in clean environment separated from the outside, giving the idea of a filling room to their customers.

Baseless rinsing filling capping monoblock (Metalnova).

Concerning filling technologies, development has been concentrated on the electronic volumetric fillers. The version for still products has been realized for water in standard size and big bottles (5-8-10-19 L), for fresh milk (with a special design with membrane), and for edible oil (using mass flow meters). This filling system is very much appreciated by the customers, due to its hygiene (no contact between valve and bottle) and its flexibility (change over from control panel). Also the version for

carbonated products is encountering more and more interest every day. The electronic volumetric counter pressure valve measures the quantity of product in the bottle by a magnetic flow meter, avoiding the on the control panel. Gas opening, product opening and decompression are realized with pneumatic control systems, with the possibility to decide directly from the control panel the time for these phases. Moreover it is possible to slow down the last filling phase and to realize a double decompression (one in the vent pipe and one in the neck zone) to reduce foaming in case of soft drinks. For high sensitive products it is possible to perform CO2 flushing before the filling. This valve is also available for cans. Both version of the valve can be equipped with a device for the automatic installation of the CIP dummy bottles to reduce time for manual intervention and contamination once the CIP phase is finished. (Metalnova - Via Mercalli 4/a - Quartiere Spip - 43100 Parma - PR - Italy - Tel. +39 0521 607568 - Fax +39 0521 607576 - e-mail: info@ mnmetalnova.it)

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CUSTOMISED WINE BOTTLING Nelden Industry was founded in 2002 and its headquarters and production facilities are located in Pavia, a town known for the production of sparkling and non-sparkling wines. It is a small-to-medium size company which deals with the design and construction of monoblocks for filling liquid food products in glass, PET and HDPE bottles; the planning, production and consultancy of complete bottling lines and the sales of products and machines for the industry. Nelden is a young and dynamic company which broke into the market by showing a great flexibility to customer needs and it is inspired by a particular attention to research and new technology. The company strategy is to aim for customer satisfaction by offering a complete service: customized design of the machines, sales, installation and technical assistance. Reliability, strength, effectiveness, durability and company versatility make Nelden the ideal partner for bottling lines. The Giove bottling monoblock is a multi-functional machine, which offers the following functions: rinser, gravity filling (light pressure/light depression/ deep vacuum) for flat products and corking for all cork types. It is suitable for glass, PET and HDPE bottles, cylindrical and shaped bottles with a produc-

tion from 1,500 up to 35,000 pieces per hour. The gravity valve from Nelden is the â&#x20AC;&#x153;heartâ&#x20AC;? of the machine: it has been manufactured to guarantee high productivity and precision levelling in the bottle. The company has paid close attention to the production of the valve internal components in order to guarantee an excellent sterility level and the highest sanitization standard. For these reasons, the mechanical components are made of Aisi 304 stainless steel and the holding gaskets made with FDA certified rubber. In order to guarantee the highest flexibility of machines, the valves are available in different models: bottling with no pressure (e.g. flat water), light pressure bottling (e.g. wine), light depression bottling (e.g. vodka), deep vacuum bottling for high density liquids, and bottling in the Mignon bottles. Any type of valve is also available in the DE electronic version, which does not have limits for the mechanical movements and is able to manage different bottling phases using the variable speed of the pneumatic system and the electronic management of any single phase. The DE valve has been manufactured for filling flat products and it works by gravity, light pressure and light depression. It has the

The Nelden staff at the last Intervitis show held in Stuttgart.

same technology and functioning of the EPN valve, installed in the Urano monoblocks. In this valve, the electronic components are addressed to the management of the opening phases, liquid closure and levelling. Any variation can be implemented through software placed in the operator panel of the machine. The tanks are made exclusively of Aisi 304 stainless steel and there are two types of tank: the bellshaped and the ring-shaped

one. For particular applications, they are also produced in Aisi 3161 stainless steel. They can support a workload at light pressure, light depression or at deep vacuum; the internal walls and the bottom are mirror polished in order to guarantee the highest hygienic standards. (Nelden Industry - Via Emilia 61/c - 27050 Redavalle - PV Italy - Tel. +39 0385 74346 Fax +39 0385 749175 - email: nelden@neldenindustry.it)

PARTNER IN BOTTLING SYSTEMS MBF designs and manufactures complete bottling systems for wine, spirits, liqueurs, mineral water and drinks. In particular, the company proposes a full range of corkers and cappers that can be supplied as stand alone machines to be inserted in the bottling

line, single turret to be inserted in monoblocks (Synchrofill and Fillblock) and stand-alone special machines (combinations of two turrets on the same frame) or 2-station combined constructions for champagne cork and wirehood on the same frame. The corking and cap-

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FILLERS AND CAPPERS

AUTOMATIC MONOBLOC FOR RINSING, FILLING AND CAPPING

The Corkmatic corker (MBF).

ping machines are available with standard frame or with the new modular GM frame and can be equipped with many options to meet specific customer requirements. The Corkmatic machine is available in three different versions: R for synthetic straight cork, S for mushroom cork, and the combined RS version for straight and mushroom cork. The cork compression is made by a set of jaws with a unique profile for minimum cork stress and the best corking; the machines can be equipped with set of fast lock compression jaws for straight cork or set of fast lock truncated cone compression jaws for mushroom cork.

Upon request, it can be equipped with: minimum maintenance to the NO LUB groups of jaws (no lubrication); electric plunger control (cork depth in bottle); cork drawing device from the arrival channel of the CANALISER and Pick&Place device for the cork distribution; system for the oxygen removal from the head space of the bottles; dust suction hose; vacuum corking. The C.I.P. automatic sanitizing system is also available. (MBF - Via Nuova Padovana 3/A - 37040 Veronella - VR Italy - Tel. +39 0442 450450 Fax +39 0442 450451 - email: sales@mbf.it)

Eurostar was born from an idea of Alessandro Castagno, who used to work in the bottling field for many years as an agent and in 1996 decided to manufacture the first prototype of his own filling and capping monobloc, a machine which is still working in a piedmontese winery. This project made his dream of manufacturing autonomously a new high quality product come true. This philosophy becomes the main creed of the company, which Alessandro Castagno transmitted with constance and devotion to all his closest co-operators. The will of investing, together with the enthusiasm of spreading the Eurostar brand, have brought an exponential growth of the young structure, which in a short time has conquered a prominent position on national and international markets, with currently 150 manufactured machines per year and more than 1,000 working plants. Eurostar production range includes rinsers, fillers and cappers and, thanks to the equipment and adopted technologies, it is suitable for any kind of bottle and bottled liquids. The Eurostar Unibloc is dedicated to those customers looking for quality and performances without compromises. Functionality and extreme user friendliness well illustrate

the main features of the unibloc, indispensable to carry out the bottling process in the best way. The advantages offered by the unibloc version are many: synchronicity of all movements deriving from one single motor, silence, compactness, speed adjustment by inverter, and many others. The technical department, besides utilizing the best materials available on the market, does not omit any constructive detail, so as to make the machine flawless. The operations carried out by the unibloc are rinsing or blowing, filling and bottle closure. The rinsing or blowing operation is very important, even with new bottles, to have hygiene and sterility guaranteed. The bottle reaches the filling position, thus allowing the opening of a vacuum valve which aspires the air contained in the bottle through a special pump. The following operation consists in transferring the pressure from the tank into the bottle. After reaching a correct compensation, the filling cycle starts and the product flows, oozing down the bottle walls, in this way avoiding excessive foam production; the de-gassing operation ends the bottling process. Finally, the bottle closure depends on the different type of

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THE VALUE OF YOUR TIME. The ﬁltration goes on... Der wert ihrer zeit. Die Filtration geht weiter...

MICROFILTRATION AUTOMATIC PLANTS BY Velo Acciai Innovative and high productivity microﬁltration units that allows a continuous cycle of ﬁltration without interruptions. They are realized completely in stainless steel with the ability to have a wide range of customizations.

AUTOMATISCHE MIKROFILTRATIONSANLAGEN BY Velo Acciai Diese innovativen und hochproduktiven Anlagen gestatten einen dauernden, unterbrechungsfreien Filtrationszyklus. Sie sind vollständig aus Edelstahl gebaut und bieten eine große Vielfalt an Personalisierungsmöglichkeiten.

Velo Acciai Srl › Via S. Lorenzo, 42 › Ca’ Rainati 31020 S. Zenone degli Ezzelini (TV) ITALY tel. +39 0423 968966 › fax +39 0423 968982 www.veloacciai.com › info@veloacciai.com

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FILLERS AND CAPPERS

The Eurostar Unibloc.

caps used. The natural and champagne corks are fed by the hopper and, by means of

chutes, descend into the special compressing jaws; this equipment provides to com-

press and insert the corks into the bottle neck. The aluminium screw caps are fed by the vi-

brating tank and, by means of a chute, descend into the special threading head; this head applies and threads the cap onto the bottle neck. The crown caps are fed by a vertical sorter and, by means of a chute, descend into the special closing head with a cone for permanent cap deformation; this head applies the crown caps onto the bottle neck. (Eurostar - Regione Leiso 86 14050 San Marzano Oliveto - AT - Italy - Tel. +39 0141 856032 - Fax +39 0141 856996 - e-mail: eurostarinfo@ eurostar.it)

ELECTRONIC ISOBARIC SYSTEM AVEâ&#x20AC;&#x2122;s electronic isobaric filling technology revolutionizes the traditional bottling methods of carbonated drinks in a very important way. All the operating phases (filling, gas release, etc.) are run automatically through sophisticated control software capable of managing efficiently each single phase, thus significantly increasing the performance and flexibility than that of a traditional system. The filling process leads to contact with the container and the filling head, thus creating a pressurised condition in the bottle, which is capable of equalising the pressure of

the tank. All the operating parameters (filling, volume, pressure, etc.) are controlled by the software. The gas release phase, i.e. the elimination of the pressure gap between the bottle and the environmental pressure, is particularly important. It is a very delicate and essential step to separate the container from the supply in such a way as to avoid the formation of foam and the overflowing of the liquid. In this particular phase, the electronic management is very efficient: a faster and efficient gas release helps considerably in terms of production and product quality.

Electronic isobaric monobloc mod. Unibloc EFS ISO 1500 (Ave Industries).

AVEâ&#x20AC;&#x2122;s isobaric filling management, with its electronic technology, not only operates at higher temperatures levels, but also eliminates the costly

preparatory operations to reduce and control the filling temperature. The system operates with great efficiency including the bottling of flat

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FILLERS AND CAPPERS

drinks of different density, with or without pulp. The electronic isobaric filling systems are mainly designed for the food sector and for bottling of carbonated drinks (water and fizzy drinks, beer, sparkling wines, etc.). The operating flexibility guaranteed by the modular software’s electronic management makes the system very easy to use even for filling flat drinks and other liquids. AVE isobaric filling systems can be used with all types of containers, plastic (PET, HDPE, etc.), glass and tin cans, and with a large variety of capping solutions. There are several reasons for choosing an AVE electronic isobaric system. The management software allows total monitoring and precision control of all the operating phases in a fast and simple way. Even the set up changes (measures, type of container, etc.) can be simplified in less than one minute using the touch-screen control panel. The neck handling system also makes it easier to change the type of container without interfering with mechanical settings or format changes. The electronic synchronization of the full process ensures optimum timing for the bottle filling, a productivity increase (even faster for flat drink usage), and a filling accuracy. High levels of hygiene are guaranteed. In fact, the use of electronic mixer equipment with diaphragm valves in Aisi 316 stainless steel with EDPM

gaskets and a smooth tube system (Aisi 316) guarantees the direct connection of the liquid from the tank (manufactured with sanitary finishing in Aisi 316 shined polished) to the bottle eliminating any risk of product stagnation, whilst increasing the manageable percentage of pulp and fibre. All the components are very accessible and easy to dismantle thus ensuring a fast and safe cleaning at all times thanks also to the sterilisation at 120°C. AVE’s electronic isobaric filling system offers customers the possibility to obtain a perfect product with an important accessory appliance: each system can be equipped with the electronic premix. It assures the perfect and constant composition of the mixture based on syrup/gas/water, which ensures a consistently high quality product, controlled by the software regardless of operating conditions. All the components (pump, mix column, saturators, etc.) are designed with materials and finishes of the highest specification (stainless steel, isolation for protection against thermal shock during the process, etc.). The elimination of product crystallization assures a high level of hygiene and prevents any instability in the composition of the product and irregularities in the system operation. The process for introducing gas is performed by a completely hermetic saturator equipped with security

valves and pressure indicators. The electronic premix is easily connected with the main filling system and, thanks to its dedicated built-in outflow connection device, distributes the correct mixture required, with Brix and CO2 control. This is a powerful component for a perfect isobaric environment with full electronic management. AVE Industries provides solutions for all specific needs and requirements. The technical performance, the construction and the layout are therefore completely personalised. Even the electronic parts and

the management software, studied and designed in all aspects by its technical office, are completely customised to ensure the maximum flexibility and to respond to all operational requirements. All the systems are designed using materials, which are constantly submitted to quality tests in order to ensure the highest functional mechanical performance even in the most hostile environment. (Ave Industries - Via della Costituzione 127 - 30038 Spinea - VE - Italy - Tel. +39 041 5412624 - e-mail: info@ aveindustries.com)

ISOBARIC FILLER The isobaric bottling systems in the self-levelling Series are an expression of today’s most advanced technology levels and production potential reached by Alfatek and the Italian beverage industries. The self-levelling Series provides innovative technological solutions that will simplify and perfect the methods on which the isobaric bottling technique is based. Particularly important are the new-concept patented isobaric valve, the bottle-holding piston, anchored on top, with mechanical movement, the ring-shaped filling tank divided into independent sections and the introduction of the central plenum chamber, and the new Deox system of

pre-evacuation of air from the bottles. Thanks to these innovations, together with the traditional attributes of robustness, functional nature and practicality, the Alfatek isobaric systems have reached a high quality level that is recognized throughout the international market. The patented filling valves represent the most innovated aspect of the Alfatek isobaric bottle filler. The valve is switched on and controlled directly by the ascent of the bottle, avoiding the use of the excluding mechanisms which intervene in the case of a missing bottle, likewise permitting the use of all the phases employed in refilling. Instead the switch-

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7 ( & + 1 2 / 2 * < 2 5 ' ( 5

M E C H A N I C A L E Q U I P M E N T S F O R F O O D I N D U S T RY A N D PA C K I N G S Y S T E M S Italian Food & Beverage Technology - LXII (2010) november -

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Düsseldorf, Germany 12 – 18 May 2011

HOW DO WE KNOW THAT YOU WILL BE SUCCESSFUL IN MAY 2011? FROM EXPERIENCE. Solutions ahead! www.interpack.com Isobaric bottling unit for beer with Deox system (Alfatek).

Messe Düsseldorf GmbH Postfach 10 10 06 40001 Düsseldorf Germany Tel. +49 (0)2 11/45 60-01 Fax +49 (0)2 11/45 60-6 68 www.messe-duesseldorf.de

ing off, the auto levelling and gas evacuation are controlled by a rotating system, without the slide which is subjected to wear thus requiring frequent adjustments. The particular technical characteristics of the self-levelling Series allow the elimination of all the timing adjustments; the complete disassembly of the valve in order to simplify the operation of maintenance, and the elimination of the height adjustment of the circles of support commands, normally present in the mobile head machines, with the consequent reduction in time of changing form. Finally, the sanitation and sterilization of the auto levelling circuit is carried out simultaneously on all the valves with machines stopped. The product is put into the filling system and becomes

stilled in the special dwelling tank in the centre. The phase of re-felling takes place under constant pressure of inert gas, thus avoiding the dispersion of fragrance, perfumes and liquid gas, and oxidation of the product. The annular tank is divided into independent sections in order to permit a notable reduction in the effect of the shaking up of the product, caused by the rotation of the machine during the processing. The installation of a device that simplifies the sanification and sterilization by means of a tank that recycles the hygienic solution is a guaranteed standard (Alfatek - Via Cancelliera 11/A - 00041 Albano Laziale - RM - Italy - Tel. +39 06 9345424 - Fax +39 06 9345427 - e-mail: info@ alfatek.it)

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LABELLING AND CODING

SPEED INCREASES WITH SELF-ADHESIVE TECHNOLOGY

The application of self-adhesive labels has developed greatly over the last few years; companies’ growing needs to apply brighter labels of greater value to their products push customers towards the adoption of this new technology. Furthermore, self-adhesive labels offer undisputed operational and economic advantages, such as lower changeover and maintenance times.

P.E. Labellers has developed some of the most advanced self-adhesive labelling stations among those currently on the market. The various models – 40, 60, 90, 120, and 150 m/min with patented drive head – feature a modular configuration allowing better operational ergonomics. The synchronization to the labeller carousel is fully automatic and very accurate, insomuch that,

even during emergency stops, among the containers being labelled, no rejection is produced in case of out-of-tolerance applications. The need for adjustments to sensors and encoders has been completely eliminated and all the parameters can be adjusted from the control panel, which allows to store up to 200 different labels. Due to P.E.’s state-of-the-art technology and reliability in self-adhesive labelling, many international customers have turned to P.E. Labellers to find solutions for their production issues. P.E. can actually offer extremely flexible or sophisticated selfadhesive labelling machines suitable for speed ranging from 2,000 to 60,000 bph.

No-Stop versions, which eliminate line stops – featuring double labelling stations or automatic reel splicing – are also available. Master labellers are furthermore prearranged for the installation of a centering system by means of cameras, according to capsule spots, notches, marks or glass weldings, allowing container orientation in extremely narrow spaces. As on all the other models, changeovers are carried out quickly and without tools. (P.E. Labellers - Via Europa 25 46047 Porto Mantovano MN - Italy - Tel. +39 0376 389311 - Fax +39 0376 389411 - e-mail: pelabellers@ pelabellers.it)

AUTOMATIC SPINNING ROLLER HEAD

Master labeller (P.E. Labellers).

Tradition, evolution and revolution: these are the keywords of the Robino & Galandrino reality. Historically, until the early 90’s, the traditional capsule spinning head have provided acceptable performance and production

speeds that resulted in a good aesthetic finish of the capsule. This was obtained by a very simple device that rotated and applied pressure to the rollers on the cap by means of an elastic band. Due to changes in capsule

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materials available on the market (polylaminate, etc.), the traditional spinning heads became obsolete due to the greater difficulty of smoothing the capsule. The “Evolution”: in 1994, Robino & Galandrino completely redesigned the spinning head to the point where it became possible to maintain the same aesthetic results with the different types of cap materials. The secret to this innovation was to start from a new point of view and to make the centrifugal force on the rollers mechanically manageable; the technical staff was able to achieve this by designing a system of

balancing the centrifugal force with weights. Finally, the “Revolution”. Today Robino & Galandrino introduces a truly revolutionary and previously unimaginable pneumatic spinning roller head. It not only magnifies the advantages of the previous spinning heads but also presents the customer with the next step forward in the evolution of spinning heads, placing Robino & Galandrino in the forefront of capsule application. With this new head it is now possible to regulate the pressure of the rollers from only one point and in a single operation. More importantly, it is also possible

to make the adjustments while the machine is in production, effectively eliminating downtime. In addition, the quality of the results has been greatly improved; the heads are controlled to apply force with the rollers on the cap only during the upward movement, thus more effectively optimising the duration of the spinning operation and, consequently, minimizing the exit time required for the bottle. (Robino & Galandrino - Viale Italia 140/142 - 14053 Canelli - AT - Italy - Tel. +39 0141 821411 - Fax +39 0141 832539 - e-mail: sales@robinoegalandrino.it)

HIGH-SPEED COLD GLUE LABELLER The Top Brain labellers by Sidel are particularly suitable for customers in the soft drink and beer sectors, where the aggressive nature of the product and

the heavy duty working conditions require robustness, precision and insensitivity to external agents. The highly innovative feature of the Top Brain de-

Top Brain automatic rotary high-speed cold glue labelling machine (Sidel).

sign lies in the fact that all the rotating parts guaranteeing the movement towards the work stations which are located in the upper part of the units themselves, unlike the traditional machine design. This positioning means avoiding any possible risk of mechanical components in the lower part of the unit being oxidized. Moreover, cleaning equipment for all parts in contact with the glue can be permanently connected with no need for them to be removed. The main features of Top Brain are: moving parts mounted on upper section of units provide natural protection from glue and/or water seepage (hence the name Top Brain); single welded steel block structure of the labelling units is especially

Detail of the automatic spinning roller head (Robino & Galandrino).

rigid with no vibrations, guaranteeing constant high quality labelling over time; labelling stations spray lubricated with continuous filtering of the lubricant and a self-diagnostic system; integrated cleaning system (CIP) for parts in contact with glue, with no need for dismantling; chrome stainless steel-plated glue roller with micrometric system ensuring glue is flush (optional electrical adjustment from outside); highly automated fast format changeovers; adjustment of unit phases from a large user-friendly touch-screen operator control panel; and long-lasting automatic label distribution magazines, easy to use and adjust. (Sidel - Via Natta 4 - Z.I. Valdaro - 46100 Mantova Italy - Tel. +39 0376 3441 Fax +39 0376 302595 - email: sig.alfa@sig-group.com)

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PACKAGING EQUIPMENT

BUNDLING MACHINE FOR BRIKS

With more than 30 years experience in the market of shrink wrap bundling, MIMI, historic company of the Tosa Group, has produced the Uniblock 700 FF-S, a machine especially designed for brik containers, particularly for those having a screw top that must be positioned externally. The briks arriving from the production line are channeled onto the feeding conveyor belt. They are then, in part, transferred to a parallel curved belt

and, in part, to a straight conveyor belt next to the welding bar. At this point, the two lines of briks are placed side by side with the tops already positioned and a pneumatic pusher moves the bundle past the welding bar so it can be wrapped. The pneumatic welding bar (750 mm) moves downwards to cut and weld the film, after this the wrapped bundle is moved into the tunnel where thermo-shrinking takes place.

Bundling machine mod. Uniblock 700 FF-S (Mimi).

A detail of Uniblock 700 FF-S for briks (Mimi).

In order to have a greater consistency of the bundle, especially for palletizing, MIMI proposes a very efficient system available as option: a device placed between the pusher and the welding bar, for the picking up and forming of a cardboard support and its final positioning on the superior part of the carton during the gathering phase and successive packaging. This machine can produce up to 12 bundles/min in various sizes: 3x2, 4x2, 5x2 and 6x2. (Mimi - Viale Italia 186 14053 Canelli - AT - Italy Tel. +39 0141 820311 - Fax +39 0141 831610 - e-mail: mimi@mimisrl.it)

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AUTOMATIC CARTONER Based on the equipment configuration, the new Acepack automatic cartoner by Kosme can put bottles, jugs, jars, or cans in cartons or plastic cases. Format changeover has been simplified to minimize the number of regulations required, making operations rapid and limiting the machine operator intervention. This gives an overall benefit of a reduction in downtime. The Cartesian axis handling system uses linear guides and brushless motors. Thanks to the software control, handling is precise, rapid, and easy to configure depending on the format to be processed. Pick and Place equipment uses a pneumatic system and/or mechanical grippers to pick up and deposit the product, perfectly timed with the carton/case/product

transit stations. The entire machine cycle is PLC controlled. Acepack is characterized by a single-path product feed table which includes low adjustable side guards and photocells for management; an automatic device with photocells indicates the exact number of bottles to be placed in the containers; bottle gripper head presents safety system for any jams that may occur during operation; the mechanical grippers are self-centering to make it easier to grasp the bottles and place them in the cartons. Other features are: flap open carton centrer, pneumatic control height-adjustment for different carton sizes; bottle presence control on bottle gripper table featuring automatic stop if the bench is not emptied; timed bottle-feed with special

Acepack automatic cartoner (Kosme).

driven silicone twin-roll system, located on double height-adjustable carriage; lever device to eliminate bottle bouncing during alignment at feed. Finally, the touch-screen display mounted on a gooseneck arm is located in front of the ma-

chine for displaying emergencies, format changeover, and production data. (Kosme - Via dellâ&#x20AC;&#x2122;Artigianato 5 - 46048 Roverbella - MN Italy - Tel. +39 0376 751011 Fax +39 0376 751012 e-mail: kosme@kosme.it)

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ANCILLARY EQUIPMENT

BOTTLE WASHING

Today, the automatic washing of returnable bottles has reached a level of high specialization. Akomag is a young, flexible and dynamic company that bases its strategy of organization on customer satisfaction, quality of systems, assistance services, and technological innovation. The company has been working in the bottling sector for many years and boasts a long construction experience. This allows it to guarantee maximum yields for the customer, together with the highest level of operational practicality, minimum working costs and long lasting equipment, due mainly to the fact that the machines are built using certified, top quality materials. The simple and modular structure of Akomag production range has allowed for progressive increase in the functions and level of sophistication, including special washing and sanitization sections, automatic process parameter control, system security devices, energy saving devices, the reduction of exhaust waste, and automatic sanitization of the most important parts in terms

Bottle washer, rinser and sterilizer for glass and PET bottles (Akomag).

of hygiene. During the design stage, the utmost attention has been paid to ensure the adoption of all details for health protection and operator accident prevention, along with all the necessary protective devices for noise reduction. Great efforts have also been made to reduce the size of these traditionally large and awkward machines, in order to facilitate space optimization in bottling plants. The Akomag production range includes bottle washers, rinsers and sterilizers for glass and PET bottles and for large 3-4 and 5 gallon bottles, crate washers, and various complementary machine accessories.

The companyâ&#x20AC;&#x2122;s operational site is in Soragna, near Parma, Italy, and has a covered surface area of more than 1,500 m2 for production, plus a spare parts warehouse and technical, ad-

ministrative and sales offices. (Akomag - Frazione di Diolo 15/D - 43019 Soragna - PR Italy - Tel. +39 0524 599097 Fax +39 0524 599012 - email: info@akomag.com)

CROSSFLOW FILTERS The crossflow filters proposed by Velo Acciai are designed with the aim of having a big filter area in a very small space. This is possible thanks to the particular capillary polypropylene membranes made exclusively for Velo Acciai which

have a filter area of over 18 square meters for each module; these membranes have an internal diameter of 1.8 mm with the choice of 2 different pore sizes (0.2 and 0.45 p) depending on the type of liquid to be filtered. To maintain high

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filtration flow rates during the operating cycle, the filters are equipped with a system of automatic backwash of the membrane, the Back Wash System. The filters do not require special cleaning cycles, a simple rinse with warm water can effectively clean the membrane and the filtration of other products can be continued. Velo Acciai proposes a wide range of models, from the smallest with a module for flow rates up to 32 modules that can reach more than 40,000 L filters for hour. They are equipped with: electro pump centrifugal supply and recirculation; automatic adjustment of filtration time and cleaning of the membranes during the process; prefilter feeding, visual observatories, tap sampling, flow indicator, thermometer, pressure gauges; electric control to the IEC P 65; ScaExhaust filter with inert gas; and fully stain-

Innovative solid-liquid extractor for extracting substances from officinal plants that are not chemically linked to the matrix of a solid, insoluble in the extraction liquid, by exploiting Naviglio’s principle:

An example of crossflow filter (Velo Acciai).

less steel 304 chassis. On Request, management fully computerized machine work cycle. (Velo Acciai - Via San Lorenzo 42 - 31020 San Zenone degli Ezzelini - TV - Italy - Tel. +39 0423 968966 - Fax +39 0423 968982 - e-mail: info@ veloacciai.com)

CENTRIFUGAL PUMPS

CS Series of modular centrifugal pumps (CSF Inox).

CSF Inox was established in 1970 at Montecchio Emilia, a small town in Northern Italy. Today it is one of the leading companies in Italy and Europe for the manufacturing of pumps for the food, beverage, pharmaceutical and chemical industries. CSF Inox, which is synonymous with quality and high specialisation, offers to the international market products that feature excellent performance with high levels of cus-

“The generation of a negative pressure gradient, using a suitable solvent, between the outside and inside of a solid matrix containing the material to be extracted, followed by a sudden reinstatement of the initial balanced conditions, leads to the forced extraction of those compounds that are not chemically linked to the main structure making up the solid.”

ADVANTAGES: - production of extracts of high quality compared to the traditional use of maceration for producing liqueurs, including limoncello, bitters, etc. - excellent reproducibility of the extract’s composition - aromatics are unaltered due to extraction at room temperature - faster extraction - accelerated ageing of spirits

manufactured and marketed by ATLAS FILTRI ENGINEERING a division of ATLAS FILTRI s.r.l. | Via del Santo 227 | 35010 Limena (Italy) Tel +39.049.76.90.55 | Fax +39.049.76.99.94 | engineering@atlasfiltri.com

www.atlasfiltri.com

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ANCILLARY EQUIPMENT

tomer service and it has already updated its ISO 9001 certification to the new brand edition, in order to confirm the company’s commitment towards product and management quality. The remarkably comprehensive range of products satisfies all the applications of the beverage industry: the company offers a series of centrifugal, selfpriming, progressing cavity, rotary lobe, sinusoidal rotor, and air-operated piston pumps. CSF Inox proposes the CS Series of modular centrifu-

gal pumps with parts in contact with the product made of electro-chemically polished steel Aisi 316L to guarantee excellent surface finishes; the absence of stagnation points and the reduced internal volume ensure their suitability for CIP and SIP cycles. Capacities vary from 0 to 300 m³/h with heads up to 100 m and excellent performance and low NPSH values are guaranteed. The CS pump is suitable for transferring must and finished products, pasteurizing and filtering beverages, especially

when efficiency and performance are fundamental in the choice of pump. The range is completed with the CSM versions for reverse osmosis applications, and the CSA versions, approved according to standards 3-A and EHEDG. Close coupled and clamp casing design allows quick disassembly for inspection; it also enables the delivery port to be rotated to any position. The electric motor is according to IEC standard and thanks to the bearing frame the CS pump is available without motor.

SELF-PRIMING SANITARY PUMPS Since it was established over 40 years ago, Bruno Wolhfarth has produced machinery just stainless steel, thanks to the expertise of its founder, Mr. Bruno, who is responsible for the planning and execution technology of machinery expressly designed for the food, pharmaceutical and cosmetic industries. The Bruno Wolhfart electropumps have always been distinguished for the particular characteristics of reliability and simple maintenance for a guarantee hygiene and duration. The EC 2023/2006 Regulations establish the GMP (Good Manufacturing Practices) standards for materials and objects in contact with foodgrade products in all of their processing steps. Complying with these rules, the

Rapid electro-pump body is made of Aisi 316L stainless steel, obtained from full bar through turning, not from casting, so with completely smooth and compact surfaces, without

the need of coatings or surface chemical treatment. All the parts can be easily reached for a perfect cleaning. The internal impeller with flexible flaps and the packing are in white

Rapid Pump with speed variator capable of transporting gently the product in both directions (Bruno Wolhfarth).

The mechanical seal design allows easy maintenenance with a large choice of seal execution and material combinations. A wide choice of connections is available like DIN, Clamp, flanged, SMS, and other. For aggressive products and environments, CS pump are manufactured in special alloy like Duplex and Hastelloy. (CSF Inox - Strada Per Bibbiano 7 - 42027 Montecchio Emilia - RE - Italy - Tel. +39 0522 869911 - Fax +39 0522 865454 - e-mail: csfitalia@csf.it)

silicone rubber, recommended for use in contact with foods, complying with the FDA Regulations and EC 1935/2004 standards. As far as functionality is concerned, the most important qualities of these electro-pumps are: being strongly self-priming, gently transporting the product, and working in both directions. The Rapid Series is used to transfer liquid products, like milk and thick syrups, as well as yoghurts, creams, béchamel, pesto, olive paste, honey, sauces, jams, and marmalades. Various models are available for capacities ranging from 500 to 36.000 L/h, with motor at fixed speed at 1,400, 900 or 700 rpm or with speed adjustment unit. (Bruno Wolhfarth - Via Cavour 31 - 26858 - Sordio - LO - Itay - Tel.+39 02 9810153 - Fax +39 02 98260169 - e-mail: info@wolhfarth.it)

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PRODUCT TRENDS

NEW PREMIUM TREND WITH JUICY FRUIT SACS

It is no longer just how a drink tastes that is important – nowadays, consumers are also increasingly interested in looking after their bodies by maintaining an optimal fluid balance. Health, well-being and naturalness are among the key growth drivers in the beverage industry. Against this background, water and near-water drinks are right on trend, and health-conscious consumers are also opting for premium fruit juices that are as natural and unprocessed as possible, instead of sugar-packed soft drinks with artificial additives. Drinks containing bits of actual fruit bring an extra benefit: they are perceived as being especially big on flavour, and they provide the body with dietary fibre directly from the fruit. International market observations show that as well as premium juices containing fruit pulp, dairy products containing juicy fruit sacs are now also being launched. Top-quality fruit and vegetable juices are packed full of nutritious natural ingredients: juices supply the human body with vitamins, minerals, and micronutrients. Fruit juices, and vegetable juices also offer a host of phytonutrients which, if con-

sumed regularly, can have a beneficial effect on health. Phytonutrients are thought to prevent cancer, fight inflammation and lower cholesterol. Due to the carbohydrate content of the fructose they contain, fruit juices are not caloriefree. But in comparison to sugary soft drinks, they score highly when it comes to healthy enjoyment and a balanced diet. Fruit juices have a low to medium glycaemic index (GI). This index is used to classify foods containing carbohydrates in terms of their effect on blood glucose levels. A rapid rise in blood glucose teamed with an equally rapid fall often leads

The inside of the citrics fruit.

to hypoglycaemia, lethargy and intense hunger. Foods with a low GI, on the other hand, are digested more slowly, keeping the blood glucose curve more stable and thus ensuring a much more steady supply of energy to the body. A glass of apple juice has a GI of around 40, and a glass of orange juice an index value of about 45; soft drinks such as cola, by comparison, have a GI of around 80. FURTHER POTENTIAL FOR GROWTH In 2009, total consumption of fruit and vegetable juices and

nectars in the Countries of Europe was around 11.26 billion litres, giving it top ranking world-wide in the juice consumption stakes. Europe was followed by North America, where a total of 9.5 billion litres was consumed. In the Asia-Pacific area, consumption in 2009 was around 8 billion litres (source: European Fruit Juice Association; Market Report 2010 “Liquid Fruit”). In the next few years, the greatest potential for growth is expected to centre on the Asia-Pacific region and South America. Based on per capita consumption of fruit and vegetable juices and nectars, the US, with just under 28 litres per per-

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son, leads the world, followed by the Europeans with an average of 23 litres each per annum. Individual European Countries, however, outperform the Americans, led by Germany with average consumption of 38.9 litres per person in 2009, Norway with 37.2 litres, Cyprus with 36.6 litres, and the Netherlands with 29.1 litres. Viewed globally, orange juice is head and shoulders above other juices in consumer popularity. AS PURE AS POSSIBLE In terms of consumption patterns, two trends can be discerned at present. Norman Gierow, Global Market Segment Manager NCSD at SIG Combibloc: “Globally, consumers are tending to opt either for cheaper products from the range of orange juice drinks on offer, or for premium varieties of this juice classic. The beverage industry is responding to the market polarisation, as it is called, between

‘value for money’ and ‘premium’. Particularly in the quality juice sector, international food manufacturers are increasingly looking at fruit vesicles as a way of expanding their range of premium products. Fruit pulp and fruit sacs have the capacity to make a juice made from citrus fruits feel extremely authentic. This fits in with the general consumer trend towards buying products that are as pure as possible. Through the mouthfeel alone, fruit sacs intensify the impression of drinking a juice that delivers the best of the fruit”. Fruit sacs are the juice-containing “vesicles” in a citrus fruit. They are found in the inside of the fruit, where they are enclosed by the endocarp, a fibrous structure consisting of fine membranes that divide the fruit into 10 to 15 segments. If a drink is offered with fruit sacs in it, individual juice sacs are added to the drink. In contrast to this, in fruit pulp the endocarp itself can also be crushed into particles and processed

The complete range of carton packs (SIG Combibloc).

together with the juice, as nutritious dietary fibre. “A completely new development in the area of products aseptically filled in carton packs is the combination of milk with orange sacs”, says Norman Gierow. This unusual drink is offered by Inner Mongolia Yili Industrial Group Ltd, one of China’s leading dairy companies. Gierow: “We see in this development a lot of potential for creating new beverage concepts that can be applied across multiple sectors, which food manufacturers will be able to use to augment their range with products containing added value. Depending on the size of the particulates, these products can be filled using either the standard filling machines from SIG Combibloc or for larger fruit sacs, an add-on ‘particulates kit’”. CHALLENGE: PRECISION DOSING Ensuring the precision of the dosing, so that fruit sacs or

other more solid product ingredients are fed into a drink at a constant rate, is a special challenge. An equally key factor for aseptic product safety is ensuring that no fruit fibres get caught in the sealing seams of the carton pack. “SIG Combibloc works with a sleeve system. This means that inside the filling machine, each carton sleeve is individually shaped, the base is sealed and the interior of the carton pack is sterilised. In the filling machine’s aseptic zone, the product, which has already been mixed in a product tank, is then filled into the carton packs as a finished product, in precisely measured portions. The carton pack is then sealed above the filling level, to prevent product ingredients from getting caught in the sealing seam. In addition, the filling system from SIG Combibloc has been configured to maintain a consistent particulate content, so that each carton pack contains as unvarying a proportion of the solid fruit ingredients, such as pulp and sacs, as possible”, says Gierow of the filling system’s special features. He believes that the desire for authenticity and for foods that are as pure and natural as possible will continue to have a significant impact on buyers’ consumption choices. Gierow, an expert in NCSD products, says: “This trend signposts the direction for new product developments all over the world. Globally, fruit sacs and fruit pulp are set to really take off in this sector”. SIG Combibloc

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PRODUCT TRENDS

EU FRUIT JUICE AND NECTARS SEE SCOPE FOR HEALTHY GROWTH A new report by AIJN European Fruit Juice Association, containing data and insights from specialist drinks consultancy Zenith International, shows that the EU fruit juice and nectars market remains a diverse and robust marketplace. The first ever report from AIJN reveals that widespread economic recession held back total fruit juice and nectar consump-

tion in 2009, with 11,260 million litres consumed across all EU27 Countries. “Our aim is quite simple: to offer insight and an overview of our industry. Fruit juice is well placed as a healthy beverage in the 5-a-day recommendation for fruit and vegetable consumption. We are active, enthusiastic and alert to the needs of consumers we serve, and we continue to innovate and develop new products. Juice is the base of many evolving consumer trends to suit the lifestyles of both the young and old for consumption either in the home or on the go. As a product of nature, fruit juice will continue to play an increasingly important part in our daily lives,” commented

AIJN Chairman Andrew Biles. The combined EU27 Countries represent the largest regional market for fruit juice and nectars in the world and have the second highest intake per person globally, behind North America; 2009 witnessed a 1.2% decline in total fruit juice and nectars consumption, against the poor economic backdrop, to reach 11,260 million litres. Orange is the most popular juice and nectar flavour, accounting for over one third of consumption; within fruit juice and nectars combined, carton packaging dominates, with 60% of total volume sold in this format. Take home remains the main channel, with over 70% of volume sold through this type of outlet.

NATURAL TREND BEHIND FUNCTIONAL DRINKS GROWTH Global use of functional ingredients in beverages grew by 3% in 2008, taking consumption to 26.5 billion litres with a retail value of €64 billion, according to the new Global Functional Ingredients report from leading drinks consultancy Zenith International. “Increasing health consciousness, obesity concerns and lifestyle choices along with an ageing population have

been the main market drivers,” commented Zenith Market Intelligence Consultant and functional drinks Editor Jenny Foulds. “Yet the market is showing signs of polarising between highly targeted products on the one hand and ‘softer’ less directly functional products on the other”. “Online social networking has helped spur the category forwards, enabling manufactur-

ers to address consumers individually,” added Jenny Foulds. “Naturalness, provenance, convenience and indulgence have also had a major impact, allowing producers to try new formats, formulations and flavours,” she continued. Further key findings from the 2009 Zenith Report on global functional ingredients report include: sport drinks had a leading 42% volume share in

A select number of markets contribute the majority of demand within the EU; taking pole position is Germany, a clear leader with 28% of total EU consumption, and France, the UK, Spain and Poland complete the top five. Amidst the recession, consumers have sought lower cost product offerings. Private label has made overall gains, holding a 52% share of total volume across all EU markets in 2009. “There are tremendous opportunities for juice and nectars at the moment, as the category capitalises on its health and wellbeing virtues,” added Zenith Market Development Director, Gary Roethenbaugh. “The market outlook is positive, with continued moderate overall growth predicted to increase sales a further 4.8% to reach 11.8 billion litres by 2014.” www.aijn.org

2008, followed by enriched beverages on 37%, energy drinks on 15%, and nutraceuticals on 6%; energy drinks and nutraceuticals achieved the highest growth in 2008, both by double figures; North America has spearheaded functional drinks growth, gaining a 41% share in 2008; Asia and West Europe were the next two biggest markets with 30 and 17%, respectively; the three smallest markets of East Europe, Africa and Middle East and Latin America made higher gains of 16, 14 and 8%, and are expected

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www.alterstudio.eu

Maintenance costs, system efficiency, easy management, investment return: These are the parameters we uphold in order to reach your targets

LITA works daily, striving to guarantee your results.

LITA srl Strada Provinciale Chieri, 19/3 10046 Poirino (To) - Italy Tel.+39 011 94.31.004 Fax+39 011 94.31.900 web: www.lita.to.it - e-mail: info@lita.to.it

Senza titolo-1 1

1-09-2009 14:12:43

PRODUCT TRENDS

to continue increasing their share. Looking to the future, whilst technological advances have been made in rendering previously inaccessible ingredients suitable for use in beverages, there are still many further development opportunities. Similarly, many consumers remain sceptical and more effort is needed to provide meaningful information. A more disciplined regulatory environment, particularly in the EU, may help quell unsubstantiated claims, but this also puts added pressure on manufacturers. Challenges aside, the func-

tional drinks category has already proven its resilience to the economic downturn and the industry is increasingly resourceful in its use of ingredients, with former by-products such as whey protein gaining recognition. Zenith therefore anticipates that the global market for functional ingredients in beverages should reach 35 billion litres by 2013. (Zenith International Ltd - 7 Kingsmead Square - Bath BA1 2AB - United Kingdom - Tel. +44 (0)1225 327900 - Fax +44 (0)1225 327901 - email: info@zenithinternational. com)

COCKTAIL MIXES AND NEW FLAVOURS SQUEEZE OUT ORANGE According to a new report from Beverage Insight specialists Canadean, the flavour dynamics of the juice, nectar, still drinks and iced tea markets are evolving rapidly as tastes shift from the traditional mainstay of orange to a more diverse and interesting range of blends and ‘”other flavours”. High orange juice concentrate prices and the financial downturn have accelerated this process as operators look to a plethora of mixed fruit combinations of two or three different flavours that offer more economical options. The new flavour trends in juice and iced tea drinks report shows that the share of orange has

dropped to less than one in every five litres sold of juice, juice drinks and iced teas; just five years ago this figure was between 23 and 24%. The abundance of fresh fruit vended on the street in much of Asia, Africa, the Middle East and Latin America has resulted in a bias towards juice and juice drink sales in the more developed parts of the world, like West Europe and North America. With many of these markets showing the symptoms of maturing, it has been necessary for operators to offer a more varied assortment of flavours to maintain consumer interest in their products and to add value.

This has contributed to the erosion of orange’s share and widened the representation of “other flavours” and cocktail fruit mixes and blends on the market. New flavour innovation is not just aimed at reducing costs during times of high concentrate prices or developing new taste concepts, but also has a critical role of adding value. Adding value in mature markets is important and one example has been the development of the so called “superfruit” segment. Flavours like açaì, blueberry and pomegranate have been positioned as a source of natural enhancement without the addition of vitamins and minerals artificially. Orange may be waning but the second most popular global flavour, lemon, is very much on the up. This can be accredited to lemon’s popularity as an iced tea in Asia and lemon’s success as an unpackaged still drink in India. The phenomenal rise of Limonata in Turkey and the popularity

of lemon flavoured sweetened waters in Poland and other East European markets have been contributing factors. The pioneering work of Nongfushanquan in China in producing new vitamin variants of lemon still drinks in the fast rising Chinese market has further boosted lemon share. The sheer size of the Asian iced tea market is borne out by the fact that unflavoured, mainly green tea based products that make up almost 90% of volumes in the region, help this flavour grouping to third place with 10% of global sales. Canadean’s report tracks the trends in flavour innovation and helps to highlight why, although in the short term orange will not be deposed as the leading flavour, stakeholders in the fruit drink industry will be less vulnerable to big hikes in orange juice concentrate prices. New flavour options provide immunity from such rises and make the industry less reliant on the once core orange flavour. www.canadean.com

Top global flavours for juice, nectars, still drinks and iced tea in 2009 (Canadean).

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CONTAINER PRODUCTION

PASTEURIZABLE BOTTLE FOR BEER

In 2010, PET Engineering hosted a final year student from the “Politecnico di Milano” with the purpose of writing a graduation thesis on a very popular argument, especially in the Eastern markets (India, Thailandia, Iran): the development of a pasteurizable container for beer. PET Engineering attributes high relevance to this research as it gives the company the possibility, through specific and accurate analysis, to offer valid alternatives to clients interested in the advantageous and profitable shift from glass lines to PET ones. The main goal of the study was to create a PET beer bottle able to resist to high pasteurization temperatures (65°70°C) and up to 30 minutes exposure of these temperatures, avoiding deformation and loss in technical and quality performance. The pasteurization temperature is very close to PET Tg (Glass Transition Temperature) and at this temperature PET material softens. The high temperature required by the pasteurization process causes an increase of the internal pressure; this pressure, applied by the liquid and by the gas, tends to expand the bottle in the transition

zone between neck and shoulder; this point becomes critical together with the bottle body and base. The search for an optimal design comes through different experimental phases; during this period, several existing containers for beer were studied and their reaction was tested during the pasteurization process. A few bottles were seriously deformed and lost their original shape and also the stability of the container was affected. Through these analyses and characterizations the major components were identified that guarantee the maintenance of the technical performance and aesthetics even though the bottle is exposed to high temperatures, and as a consequence, having developed ad hoc the container, which is characterized by a linear shape with a rounded shoulder and a raised petaloid base to avoid extroflection of the base and loss in stability. The Asymmetric beer bottle (AxiBeer internally developed in PET Engineering in 2007) also proved to be adequate for the pasteurization and based on its shape an ad hoc bottle was designed for the pasteurization process. This

study highlights that bottle design is not only the creation of new decorations and shapes, that gives the container attractiveness and a strong personality, but also the accurate analysis of the main characteristics that allows the industrialization of the container. Not every shape and decoration are possible: “innovation” is a word that must regard both the bottle aesthetic and the technical requirements. A key point of the project has been the choice of the most suitable preform for the bottle blowing and pasteuriza-

ble process: the experimental phase has shown that a too light preform (less than 40 g for a 1L bottle) is not easy to adapt to high temperatures and leads to substantial changes in the bottle shape. The best preform for this bottle, called “Flora”, weighs 44 g. The decorations applied to the body of the bottle, as well as an aesthetical value, had a positive influence on the behavior of the container in terms of deformations, especially in the weakest points. This fact demonstrates that a good design, together with a high technical

Pet bottles designed by PET Engineering.

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know-how, leads to results that meet market needs. That is the creation of innovative and attractive containers, and technical design that improve performance and lower costs. “The cooperation with PET Engineering – Claudia Bolcheni says, now graduated in industrial Design – allows me to explore the complicated area of design for beverage containers design and to understand which are the main factors that influence it. As an Industrial

Design graduate I feel that it’s important to underline that the word ‘design’ doesn’t mean just ‘drawing’ and ‘shape design’ but it has a wider meaning. I learnt, from my experience in PET Engineering, that the design of a bottle is the consequential result of a long experimental phase that helps to understand which are the boundary conditions for the safeguard of the bottle quality. Every phase of the process, which leads to the final con-

tainer, places a limit on design; often little but important improvements are necessary. Thus, we can say that ‘bottle design’ is not just the creation of new shapes or of an innovative way to communicate but it’s the matching point of know-how of material knowledge of the product that will be filled and all the issues concerning the aesthetical appeal. Finally, I quote the sentence that concludes my thesis: This work and designing expe-

rience helped to demonstrate, once again, that a good design has not purely an aesthetical value but also a functionality that accompanied by an adequate technical knowledge, results in a reasoned and well known project”. (PET Engineering - Via Celtica 26/28 - ZI Ungaresca Sud 31020 San Vendemiano TV - Italy - Tel. +39 0438 403069 - Fax +39 0438 408420 - e-mail: info@ petengineering.com)

STRETCH BLOW FORMING Sacmi provides solutions for complete beverage production lines and it also offers a service to design and make a prototype of the finished product, allowing it to develop ideas and designs in collaboration with the customer. The experience of specialists in the whole process of making PET beverage containers, together with the expertise and equipment of the Closures&Containers laboratory, allows the company to offer a service that goes beyond the mere supply of machines and plants. Sacmi focus is on seeking the best solution to meet all customer needs at every stage of the process that brings a PET bottle to the consumer: from the cap and preforming to the blow-moulding of the bottle, labelling and loading on pallets. The company offers consultancy services for everything from designing a bottle to its pro-

duction on an industrial scale, taking into account the ecological sustainability of the packaging, design that meets marketing needs, and the performance characteristics necessary to meet the requirements of storage, transport and use by the consumer. Sacmi presents the SBF range of blow moulding machines which offers technical solutions that are reliable and economical to run. To achieve this, each functional element of the blow moulding machine has been designed to be not only sturdy and easily accessible for rapid maintenance and change of format, but above all efficient from the point of view of the finished product. The orientation and loading system for the preforms entering Sacmi SBF blow moulding machines is at floor level, and therefore easily inspected; it uses an innovative elevation

Precision mould for PET bottles (Sacmi Imola).

system with brushes. The oven of Sacmi SBF blow moulding machines is modular and each module has its own ventilation and heat recovery sys-

tem to ensure maximum use of the energy employed. The preform transport chucks rotate at adjustable speed, so that they decouple the two mecha-

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nisms that transport and rotate the preform; this feature gives added freedom in the creation and management of the preform temperature profiles before blowing. Regarding the blowing turntable, all Sacmi SBF blow moulding machines feature the 1B = 2b system, which means they allow the installation of a single mould for large bottles (up to 3.5 litres) or, alternatively, of a double mould for small ones (with a maximum diameter no greater than 75 mm). This fea-

ture makes the Sacmi SBF blow moulding machine an ideal partner for all bottling production lines, because it adjusts its production rate to that of the filling machine. The entry of the preforms into the mould and the exit of the bottles follow a route that is at a tangent to the original blowing circumference. The compressed air for blowing is controlled via an integrated block of pneumatic valves positioned next to each mould; this solution reduces the volume of “dead” air, min-

BLOW MOULDER SYSTEMS Sipa proposes SFL linear blow moulder systems in three basic models: SFL 2, SFL 4, and SFL 6, with production reaching 1,800 b/h/c. These machines were launched on the

market in 2006 and have made Sipa one of the world’s biggest producers of linear blow moulder systems. Designed for manufacturing an incredibly wide range of con-

SFL blow moulder system can produce a wide range of containers (Sipa).

imises the delay in responding to pneumatic pressure, and therefore saves a considerable amount of energy. The stretching block has 3 rods: the central one is used for the 1B configuration, whereas the two lateral ones are used in the 2b configuration. The switch in format from one configuration to the other can be made very quickly via a simple mechanical adjustment. The stretching rod is driven by a brushless electric motor; this innovative solution allows

high stretching speeds to be attained, and these can be accurately controlled and easily programmed. It is therefore possible to produce profiles that render the blow moulding of bottles – even of complex shape – simple, by decoupling the movement of the rod from the rotation of the turntable. (Sacmi Imola - Via Selice Provinciale 17/a - 40026 Imola - BO - Italy - Tel. +39 0542 607111 - Fax +39 0542 642354 - e-mail: sacmi@ sacmi.it)

tainers for various applications, SFL presents both cutting edge architecture and components. These factors successfully translate into high performance productivity. Furthermore, it features considerable flexibility, it is easy to use and has a quick mould changeover, one of the truly strong points of this system.

These special features allow customers (above all if they are converters) to make minor investments that are easily depreciated over time by using the same system time and time again to manufacture containers with very different characteristics. These machines have enabled Sipa to broaden its operating sphere with the aim of creating innovative containers that are capable of guaranteeing the lowest production costs for various market segments. SFL can produce a range of containers that span from small dimensions for the pharmaceutical industry to large formats, such as mineral water dispensers, and even include applications for the chemical industry and varying capacity containers with handles. Thanks to its excellent track record in the industry, Sipa has developed a modern and flexible technology for automatically applying handles to oval

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containers, thus achieving top level performance: 3 L formats with automatic handle application and speeds exceeding 5,000 b/h. SFL comes with four optional kits for manufacturing special containers: heat set for hot fill containers, preferential heating+neck orientation for cosmetics and detergents (oval containers), hydraulic cam moulds for containers with automatic handle application, and changeover for the pro-

duction of large format containers (up to 15 L). Based on SFL’s high-speed technology, Sipa has also developed a model for extra-large formats (over 15 L), which can even produce containers up to 30 L when specific version changeover kits are used. (Sipa - Via Caduti del Lavoro 3 - 31029 Vittorio Veneto - TV - Italy - Tel. +39 0438 911511 - Fax +39 0438 912273 - e-mail: sipa@ zoppas-industries.it)

BOOSTING ENERGY AND RESOURCE EFFICIENCY IN THE MANUFACTURE OF PET BOTTLES The first results of the study sponsored by the German Federal Ministry of Education and Research, entitled “Increasing energy and resource efficiency in the manufacture of Pet bottles”, have now been published. The project, which started in 2009 and should be completed by 2011, has been run by the Research Center of Karlsruhe, and it also involved the Institute for Plastics Processing (IKV) and the company AdPhos Innovative Technologies. Practical tests of the latest findings are being performed on an InnoPET Blomax Series III stretch blow moulder of KHS Corpoplast at one of Okertaler Mineralbrunnen’s mineral water bottling plants in Germany.

The enormous number of PET bottles that pass through the hands of consumers year in, year out shows just how important this project is. Each year, around 25 billion PET bottles are made in Germany alone, with the figure at 500 billion worldwide. The project is paying particular attention to three criteria: the consumption of materials, electricity, and compressed air. The chief defined characteristic is the weight of the PET material used in the production of a PET bottle. As a rule, 70% of the cost for a PET bottle is attributable to the material used; preform manufacture and the actual production of the PET bottle account for a further 15% of costs, respectively. Reducing energy

consumption in the manufacture of PET bottles is always equal to a reduction in cost. Early experiments have shown that faster stretching of the PET material can result in a material saving of about 3%: for the 1.5-L PET bottles fabricated at Okertaler Mineralbrunnen, this means that the weight of the PET could be reduced from 31 to 30 g. One gram less material per PET bottle would lead to a considerable saving of 100,000 kg of PET material per annum, assuming that approximately 100 million PET bottles are produced per year. At a market price of €1.20 for one kg of PET, the amount saved per year would be €120,000. Furthermore, tests carried out at the Okertal mineral water bottling plant to date have revealed that in the preform preheating process the consumption of energy can be optimized by up to 20%; applying the obtained values, the amount of electricity needed to preheat preforms would drop from 0.15 to 0.12 kW hours per kg. The new InnoPET Blomax Series IV generation of stretch blow molders is capable of even larger reductions in energy consumption of up to 30%. Potential savings in compressed air of around 31% can be made for Okertaler Mineralbrunnen’s 1.5-L PET bottle. A further 5% saving can be assumed in addition to this, brought about by a change in the shape of the bottle. This would result in a total 36% reduction in the use of compressed air, in turn generating

a yearly cost cut of €26,000 if it assumes that one kilowatt hour costs €0.10. Project objectives planned until 2011 include further optimization of the amount of material, energy, and compressed air used for PET bottles and the stretching process, and also research into new heating technologies. The data collected at Okertaler Mineralbrunnen on increasing the efficiency of energy and resources in the manufacture of PET bottles could form the basis for optimized PET bottle systems at any number of similar companies. Similarly, the results of the study can be used to generally classify stretch blow molders that are particularly economic in their consumption of energy. (KHS Corpoplast - Meiendor fer Strasse 203 - 22145 Hamburg - Germany - Tel. +49 40 67 9070 - Fax +49 40 67 907270 - e-mail: info@khs. com)

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PACKAGING TRENDS

THE CHALLENGE OF PLASTIC BOTTLE

Substantial opportunities for the further penetration of plastic bottles in packaging markets have been identified by Applied Market Information in its latest research project. In its report on â&#x20AC;&#x153;Growth opportunities for blow moulded bottles in Europeâ&#x20AC;?, AMI researchers found plenty of reason for blow moulders to be optimistic, especially those in PET. The latent potential for PET barrier bottles in beer, wine and milk is believed to be equivalent to the current size of the carbonated soft drinks (CSD) market for PET bottles, which was just under 1 million tonnes for 2009. Glass has reached its limits in terms of light weighting and there is growing doubt at its ability to evolve with market needs. The growing emphasis on the carbon footprint of packaging supply and end of life management will prove a compelling competitive advantage for plastic packaging. In particular, PET will present an increasingly persuasive case in terms of sustainability, technical performance and aesthetics gaining increased access to applications hitherto unavailable to it. AMI forecasts demand for plastic bottles (under 5 litres) will con-

tinue to grow at over 2%/year for the next five years, largely driven by the growth in PET packaging. The potential in beer and alcoholic drinks is highlighted by the low penetration achieved to date with plastic bottles estimated by AMI to account for just 7% of the packaging in these markets. However there is a growing interest in and acceptance of PET for beer and other alcoholic drinks driven

by improved economics of bottle production compared to glass, its favourable LCA and the growing emphasis on pack weight reduction. Other opportunities are expected to emerge in food markets, where plastic bottles have yet to make a major impact constrained by the hot filling and retort technology used to package products and the high speed filling lines that already exist for jars, cans and

cartons. However, plastic bottles are expected to be able to make penetration gains over the next few years thanks to growing investment in aseptic cold filling, improved barrier monolayer PET bottles and the sustainability argument. For example, jam in PET is well established in the USA, and Europe is expected to see an increasing number of introductions in squeezable PET bottles over the next five years.

Penetration of plastic bottles in Europe by product 2009 (AMI Consulting).

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Leading converted flexible packaging producers in Europe 2009 by volume (AMI Consulting).

Highest penetration has been achieved in the mineral water and household chemical markets where the penetration is in

excess of 90%. In these markets, trends are more about inter-material competition with growing volumes of recycled

PET being used in mineral water bottles and growing use of PET bottles in household chemical packaging thanks to a reduction in the price point of PET versus HDPE and a growing preference for clear packaging to display the product. However, while growth prospects may be promising, the business remains challenging for raw material suppliers and converters alike in Europe. The forward focus for fillers is resource-efficient supply, driving the market toward on-site manufacturing options be it HTW (hole-through-the-wall), self manufacture or blow moulding of preforms. This is limiting the ability of traditional converters to add value, while for

European resin suppliers this is mainly a commodity business increasingly threatened by cheaper Asian and Middle East imports. The competitive nature of the business is driving consolidation throughout the supply chain and the top 10 moulders accounted for one-third of polymer conversion in Europe for blow moulded bottles in 2009. Alpla is the clear market leader in the supply of blow-moulded containers with a strong position as a supplier of blow moulded bottles, preforms, and HTW services. For 2009, it purchased in excess of half a million tonnes of polymer for its European operations and

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PACKAGING TRENDS

accounts for over 10% of the market. The company has built its position through its investment in a network of in-plant blow moulding operations

at its customers. Other major blow moulding groups detailed by AMI, which similarly operate a network of HTW or in-plant operations for the ma-

jor food and drink companies, include Logoplaste, Serioplast, Nampak Plastics Europe, and Graham Packaging. In PET preforms and bottles the lead-

GLOBAL DOWNTURN DRIVES CHANGE IN LIQUID FOOD PACKAGING DESIGN The combined pressures of the economic downturn and volatile energy and packaging materials prices have intensified competition and created fundamental change in food and beverage markets over the last two years according to a new report published by beverage research specialists, Canadean. Many brand owners throughout the world have been forced to re-configure their ex-

isting product ranges and develop new categories, products and packaging designs aimed at more cost-conscious, budgetrestricted consumers. And nowhere is this more evident than in the ambient liquid food sector. Here, the slowdown in consumer spending is accelerating the growth in discount stores especially in North America and Europe. This is causing many other

large retail food chains to extend their private label brands to meet rising consumer demand for better value, compete and retain market share. These market trends are spawning a new range of products and brands. These in turn are driving demand for new packaging types and designs more frequently aimed at offering simplicity, cost-reduction and materials savings without sacrificing the benefits of convenient, easy-to-use and environment-friendly packaging design. These are the key findings of the new special interest report by Canadean entitled “Innovation in liquid food packaging, 2009”. Focusing primarily on new packaging developments and designs within the ambient heat-processed liquid food market, the report also contains an overview of the global liquid food market and an assessment of the current drivers of change from a retail, food processing and packaging perspective. Other key findings include: – a continued shift towards plastics (especially flexible plastics and pouches) driven

ing company is Artentius PET Packaging, which acquired Amcor’s PET business in Europe in 2007. www.amiplastics.com

by demands for cost and materials reduction and a need for greater versatility in sizes, shapes and designs; – increased presence of plastics pots for value-added, single portion products, for some traditionally canned products (fruit and vegetables and soups for example); – growth of liquid carton usage for condensed and evaporated milks; – greater diversification of packaging choice for tomato products including aseptic cartons, tubes, flexible bags and bag-in-box; – increased use of shallow plastic pots and aluminium trays for ready meals, including innovations such as microwavable portion pots for baked beans. Together these factors mean that, in spite of a general slowdown in consumer spending throughout the world, and intense pressure on margins, packaging innovation in the liquid food sector remains rife. It continues to play a key role and remains at the leading edge of marketing and new brand development in the changed market conditions. (Canadean - 12 Faraday Court - Rankine Road - Basingstone RG24 8PF - England Fax +44 (0) 1256 394201 e-mail: sales@canadean.com)

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2424_LM

5 11 2007

9:43

Pagina 1

Belt curves

Bottle laners

Slat dividers/Combiners

Handling systems and conveyors

LM s.p.a. - v.le delle Nazioni, 95 - 41100 Modena Italy tel. 0593164411 - fax 0593164404 e-mail: info@lmgroup.it http: www.lmgroup.it In-line buffers/Storage system

Elevators/Loweratos

MARKETING REPORTS

GLOBAL MARKET REVIEWS OF GIN AND VODKA

“The Global Market Reviews of gin and vodka. Forecast 2014” helps predict where future growth opportunities lie for the sector gin and sheds light on global brand strategies that will be most successful and what the markets will grow. The premiumisation trend, so apparent in other white spirits categories such as vodka and Tequila, has been far less evident in gin. Nevertheless, a handful of brands – Beefeater (owned by Pernod Ricard), Tanqueray (Diageo), and Bombay Sapphire (Bacardi) – are outperforming the gin category. A number of newer premium and super-premium gin brands, notably Hendrick’s from William Grant and Martin Miller’s, are also showing some signs of gaining consumer traction. Diageo gin company global brand director Shivaun Lucey explains that, for a long time, gin was the definitive white spirit in the US. In fact, many of the classic cocktails, such as the Martini, were originally made with gin. Then gin was eclipsed by the tremendous growth in vodka. “What

happened is that a lot of gins started trying to compete and be like vodka, as opposed to being proud of what gin was about, which is great depth of flavour and richness, whereas vodka is distilled to be the ideal mixable spirit. Our view is that we will eventually be able to take back the role as the definitive white spirit, if we focus on what we are good at – and that is taste, the intrinsic aspect about gin.” G&J Greenall marketing director Scott Watson says: “Gin hasn’t innovated to the same extent as vodka and has therefore been less able to capture

the consumer and trade imagination. Also, gin is certainly a different flavour experience than vodka, so proper sampling is critical to ensure consumer engagement and en-

joyment. The more consumers experience the nuances of super-premium gin through sampling, word of mouth, and gifting, the more growth the category will enjoy.”

GIN The first chapter of the report introduces the scope of the market. It provides analysis of the major issues facing the global gin market; with extensive extracts of interviews with the leading brand players, it

discusses the identity crisis in the US, the increasing number of premium brands launching into the market, how brands are creating points of difference, and the real need for consumer education. This

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chapter contains the report’s global market data comprising world gin sales from 2004 to 2014 for each major market; this table contains data for 16 markets, all with historic data up to and including full-year 2008 and forecasted data to 2014. COUNTRY REPORTS The report reviews each of the key markets for gin worldwide, commenting on their 2008 performance and providing data (2004 to 2008 volumes) for the top ten brands and top five owners in each of the key markets. Strategic acquisitions, consumer trends and interviews with the key brands all feature. The Spanish case is considered as an object of research and discussed the comments: it is the only market in the world where the super-premium gin segment is far larger than super-premium vodka. Commenting on key markets: Hendrick’s Gin global brand manager Nick Williamson: “What we have found in a lot of our markets, such as Spain, the US and the UK, is that the brands in the middle or premium segment, are getting squeezed. The people that purchase at that end may be struggling and worried about their jobs. They may be trading down from Bombay Sapphire to Gordon’s and Beefeater. However, others in that category may be feeling more buoyant, with a little more

disposable income, thanks to lower interest rates. These consumers may be trading up to the super-premiums from brands such as Tanqueray Ten to brands such as Hendrick’s. The growth of Hendrick’s is accelerating today.” Commenting on the UK market: Brand director for Beefeater Nick Blacknell: “There are echoes of what is happening in the US, but it depends where you are. If you drink in the top-end bars then you’re definitely seeing most of the best bars having a strong gin focus. Again, like the US, that has not necessarily trickled down into the mainstream consumer market. There are lots of promising signs, but we’ve yet to see wholesale changes in attitude towards gin.” CORPORATE STRUCTURE Concerning the corporate structure, the specific chapter provides market size data for the leading brands and provides news and analysis of the category’s global brand structure and new product launches. With over 40 data tables providing total consumption volume for all major markets and brands, this review provides an excellent overview of the historic, present and future market for the vodka sector. This latest edition includes 2008 actual full-year volumes, recently updated by The IWSR. Vodka is the most dynamic

category in the global spirit industry today. Not only is it the largest global category with total sales of 512.7 milion cases (2008), but its growth trajectory has been nothing but phenomenal. Over the course of the past 20 years the category has added a staggering 246.7 milion cases (a CAGR of 3.5%). Much of this growth has come in the vodka belt Countries of Russia and Poland, where there has been a move from unregistered to registered brands. In Russia alone legal sales increased by 21 milion cases over that 20year period. That has been driven by tighter government controls and rising affluence. The US has been the other major source of growth, rising by 21.2 milion cases over the 20-year period. Sales in the US look set to continue growing due to the favourable demographic profile there. Other major contributors over that period include the UK (+4.48

milion cases), Germany (+6.1 milion cases), and Canada (+1.8 milion cases). Vodka’s per formance has also been impressive due the breadth of markets enjoying growth. Vodka has enjoyed considerable growth across a broad spectrum of markets. Between 2004 and 2008, vodka posted gains in 41 of its top 50 largest global (domestic) markets. In many of these, it was double-digit CAGR growth.

VODKA This new edition of vodka has been completely re-written and follows on from where last year’s edition concluded. With extensive extracts of interviews with the leading brand players, the report discusses the premium evolution, how a new frugality is reaching the previously highgrowth markets such as the

US – Davide Campari Milano (Italy) – group marketing director Cesare Vandini: “We are seeing some trade down from the super-premium. Skyy is definitely benefitting from this and gaining share”.–, whether downtrading is here to stay, loyalty towards established brands, venue shifts, the growing cocktail culture,

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flavour and packaging innovation, and how Eastern Europe groups are establishing their place in the business.

while the popular priced and value brands – Skyy, Svedka, and Sobieski – are seeing strong growth. This would be a strong indicator that consumers are trading down significantly.” Regarding Russia, consumers are trading down to cheaper versions. The premium and import segments, in particular, have been hard hit. Diageo Eastern Europe and Russia marketing director Mark Sandys says: “The biggest impact on sales has been the drop in consumer demand since the impact of the crisis was felt in Russia in December. With disposable income and consumer confidence fall-

ing, consumers have traded down in vodka and imported spirits. Across the total spirit category, there have been some price rises since February, as you would expect in a high inflation environment, but not at a greater rate than in previous years. ”The crisis in Russia has changed the dynamics of the drink industry and our strategy has been to adapt our portfolio and our offering to meet these changing demands. For the mediumand long-term, premiumisation and super-deluxe spirits will remain very relevant in Russia. In the short term, however, it is important that we also build brands at a wider range of

price points to provide great value for consumers.” Starting with the Americas, the analysis moves on to Eastern and Western Europe, Asia, Australasia, South Africa.

VODKA MARKETERS MAY FIND THE FRUGAL HABIT HARD TO SHIFT

volumes are forecast to stay around the 494 to 495 milion case mark until 2014. The report also points out that the premium end of the market in the US, for so long the jewel in the crown of the vodka category, is under pressure. “In the US, there are signs that premium-and-above purchasing is softening,” the report states. Super-premium vodka sales rose by 2.3% in 2008 to 5 milion cases, well below the five-year CAGR for the US of 17%, while premium fell by 1% to 11 milion cases, compared to a five-year CAGR of 5%. Meanwhile, standard-priced vodkas rose by 12.5% and low-price brands increased by 0.58%. In spite of the received wis-

dom that because premium spirits are an affordable indulgence sales hold up better in a downturn than big-ticket items like cars and holidays, the reports suggests pressure on discretionary spending has caused consumers to become more conservative in their brand choices. “Consumers are less willing to experiment with new premium brands and are instead moving back toward tried-and-tested brands,” it states. The recession has also given premium vodka marketers another problem. Premium and super-premium vodka consumption is skewed toward the on-trade, but in many key markets, notably the US and UK, there has been a shift in

MARKET REPORTS It also examines each of the key markets for vodka in the world: strategic acquisitions, consumer trends and interviews with leading brands. Commenting on the US market, Finlandia Vodka US brand manager Nick Nelson says: “The poor economy has impacted the vodka category as the super-premium and premium brands’ – Grey Goose, Absolut, and Stolichnaya – performance has softened,

The recession has prompted trading down in the spirits market, even putting the brakes on the seemingly ever-increasing premium vodka category. With reference to a new IWSR/just-drinks report, Ben Cooper examines whether the new frugality seen among vodka drinkers will remain when economic conditions improve. The rigour of the downturn notwithstanding, vodka has been the star performer in the spirits market for many years. Not only is it the largest category with sales of 512.7 milion cases, but it has maintained a compound annual growth

rate of 3.5% for two decades. Not surprisingly, however, the downturn has caused an interruption in that growth trajectory and, according to figures and forecasts in a new just-drinks/ IWSR report, the market is set for a period of slower volume growth in the post-recessionary period. “The Global market review of vodka. Forecasts to 2014” predicts that having risen from 485.8 in 2004 to 512.7 milion cases in 2008, the global vodka market will fall back to 501.7 milion cases in 2009, falling further to 496.0 milion cases in 2010. Indeed,

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consumer purchasing from ontrade to off-trade channels. “This venue shift also implies consumers are trading down to some extent,” the report states. “Consumers who are drinking at home tend to be less concerned about purchasing status brands.” Trading down is hardly surprising in a recession. But the worry for vodka marketers is that some believe the new frugality could be permanent rather than a temporary blip. Research by Rabobank suggests some consumers who were once prepared to buy premium products have now become focused on value and may be less prepared to resume their premium spending habits after the recession. “An economic recovery would help loosen up consumer purse strings and improve some of the consumer confidence levels,” says Rabobank’s food & agribusiness research and advisory executive director Stephen Rannekleiv in the report. “But many of the prerecession spending trends were somewhat unsustainable. I think consumers have changed. “Food and beverage companies need to be prepared for more frugality from consumers,” Rannekleiv continues. He believes that frugality could be an important consumer trend for the next five years, citing increased savings rates among consumers. As the economy turns around, consumer confidence may in-

crease, spurring higher spending, but consumers may not return to past levels of spending owing to heavy indebtedness and changing social mores. Rannekleiv says even if an improvement in the economy brings back “a strong level of consumer confidence” this may not mean a return to spending patterns seen before the recession. “I think consumers have changed,” he adds. Research conducted at the University of Leicester suggests the recession has brought with it a new economic ethic, with conspicuous consumption losing some of its allure. In the alcohol business, the report suggests, this could result in less badge drinking. “Experiencing harder economic times, consumer desire to differentiate themselves via the exhibition of luxurious brands will be suppressed by financial constraints, social awareness and ethical considerations,” says the report’s author, Georgios Patsiaouras. “Sliding into the depths of a global financial recession, the levels of heightened materialism and ostentatious economic display will be reduced.” He suggests a new type of consumer will have emerged when economies have recovered. “Perhaps a ‘moderate’ consumer who distances himself from excessive and ostentatious consumption activities will emerge as an archetype of advertising strategies,” he says. Brand marketers are under-

standably scornful of such pessimistic prognoses, suggesting that the market will recover as it has from previous downturns. “There is no collapse of the premium segment. There is a slowdown, but not a collapse. We believe premium brands will continue to be the future,” says Thierry Billot, deputy managing director in charge of brands at Pernod Ricard. Another reason why vodka marketers may be more sanguine about the future in spite of worries over the premium recovery and the volume growth projections for the next five years, lies in the potential of emerging markets. “Perhaps the greatest cause for optimism is the recent performance of the so-called BRIC markets,” the just-drinks/IWSR report states. “While Russia is obviously an established and vast vodka market, the recent

growth in India and Brazil has been impressive. Sales in China are small today, but the potential is considered to be enormous given the size of the indigenous white spirits market. Twenty years from now it would not be surprising if these were the four largest global markets.” Vodka sales in India rose from 1.23 milion in 2004 to 4.80 milion cases in 2008, and are forecast to reach 8.44 milion cases by 2014. Meanwhile, sales in Brazil are forecast to increase by 72% to 7.3 milion cases by 2014. So while there may be question marks over whether the premium vodka category will resume its meteoric trajectory after the recession, vodka marketers can at least be certain that plenty of new consumers will be coming through during the next five years.

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GLOBAL TRENDS OF WHISKIES

The non-Scotch whisk(e)y market – chiefly comprising Irish, American, Canadian, Indian and Japanese whiskies – is one of the largest growth areas of the global wine and spirits industry. The performance of the three most international non-Scotch whisk(e) y categories – US, Canadian, and Irish – has been more varied. Irish whiskey is currently the most rapidly rising of the three, accelerating at an impressive rate and rising by 8% CAGR between 2003 and 2008 to reach 4.46 milion cases. The real reason for optimism in Irish whiskey is the development of the US market where sales surpassed 1 milion cases for the first time in 2008. Irish whiskey remained among the fastest growing categories in 2009 despite the economic crisis. Much of this has been driven by Jameson, which has a premium price positioning in the US. There is a sense that both the brand and category is at the beginning of what could be explosive longterm growth in this lucrative market. Diageo is also very strong in the US and it is only a matter of time before it uses that distribution clout to establish Bushmills to a greater extent. The sig-

nificantly larger US whiskey category is also enjoying a period of steady growth, with volumes rising by 2% CAGR between 2003 and 2008 to reach 29.4 milion cases. Non-Scotch whiskies tend to be more mixable than Scotch because they are unpeated. Bourbon, in particular, has a sweeter product profile and tends to mix well with cola. This is an important consideration at a time when cocktail consumption is growing around the world. With over 70 data tables providing brand consumption volumes across all major markets, plus interviews with the leading brand owners, the Global Market Review of World Whiskies – Forecasts to 2014 is essential reading for anyone involved in this developing sector of the international spirits industry. The increase in the various categories within non-Scotch whisk(e)y has been far from uniform. Indian whisky has been enjoying tearaway growth as economic prosperity encourages consumers to trade up from local unbranded spirits to branded whisky and other spirits. Brazilian whisky has been growing for similar reasons –

albeit at a slower pace – and displayed 1% CAGR between 2003 and 2008, reaching 1.5 milion cases. Cooley Distillery sales and marketing director Jack Teeling says: “The culture and the people of Central and Eastern Europe have none of the history of drinking Scotch whisky, so you’re not competing with this entrenched perception that whisk(e)y should be Scotch. They also have a great affiliation with Irish culture and its associated pub culture. These Countries see Ireland as a fun, easy and accessible nation and all things Irish are perceived to be of a high quality. You’re finding that American and Irish whiskey are taking a much larger percentage of those markets than they are in more mature markets where they’re competing against a very strong tradition and knowledge of Scottish whisky.”

INDUSTRY STRUCTURE AND MARKETS On the whole, non-Scotch whiskies have relatively underdeveloped super-premium segments, at least compared with other categories such as Scotch, brandy or vodka. This tends to limit their appeal in markets such as NorthEast Asia, Russia and travel retail, where purchasing for prestige, status and gifting is a key motivation. This is beginning to change. For instance, American whiskey producers have enjoyed some success in the US recently in developing super-premium “small batch” whiskies. This chapter looks at the different non-Scotch categories and how the industry is structured for them. It also discusses the underdeveloped super-premium tier, mixability, innovations, demand and supply, and US whiskey’s march. A complete review of the major

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global markets for world whiskies is also provided. Heaven Hill president Max Shapira: “US whiskey is one of the better-performing categories in the entire range of distilled spirits, which

is a tribute to the robust base that has been built for category and brands within it. When the domestic and worldwide economies recover, Bourbon is poised to continue to expand and in-

SUPER-PREMIUM OPTIONS COULD HOLD KEY TO NON-SCOTCH GROWTH To say that Scotch whisky holds sway in the super-premium whisky sector would be a supreme understatement. Sales in the upper price tiers among whisky distillers in the US, Canada and Ireland are dwarfed

by those from Scotland. But a new IWSR/just-drinks report suggests that this is beginning to change. While whisky is not synonymous with Scotch, there is no doubting that Scotland’s version

crease market share within the whisk(e)y category in the years ahead.” Finally, the main players are profiled including Pernod Ricard, Beam Global Spirits & Wine,

Brown-Forman and Diageo. Each company’s top brands’ global volumes are provided and each of their leading brand’s major market volumes are also given.

of the spirit is the best known and the most successful internationally. But a new just-drinks/ IWSR report shows that products from Ireland and North America are making some headway. In fact, according to Global Market Review of World Whiskies, the long-term growth trend in non-Scotch whiskies has even accelerated in recent

years. According to the report, volumes of non-Scotch whiskies reached 161.8 milion nine-litre cases in 2008, representing an increase of 10.6% on 2007, against the 6.1% compound annual growth rate (CAGR) recorded between 2003 and 2008. However, while there has been growth, the report points out that sales of non-Scotch whis-

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kies tend to be concentrated in a limited number of markets. For example, American whiskey sells more than a million cases in just four markets, namely the US, Germany, Australia and the UK, while the only millionplus market for Irish whiskey is the US. Canadian whisky only sells more than a million cases in two markets, Canada and the US, while Japanese whisky has only Japan as a millioncase market. To put this in context, Scotch whisky has some 22 markets where it sells more than 1 milion cases, including travel retail. This has much to do with industry structure and the way in which international companies have focused on their Scotch brands, though that is not to downplay the early pioneering international work of many of Scotland’s fine brand names. “The US, Irish, Canadian, Japanese and Indian categories contain relatively fewer companies focused on exports, or are controlled by companies more interested in promoting Scotch,” the report says. “These categories simply

did not possess the critical mass of investment in export markets enjoyed by other categories such as Scotch or vodka.” Another factor identified in the report as holding back other whiskies is the lack of a strong super-premium category. “One of the relative disadvantages of these non-Scotch whiskies is that, on the whole, they have relatively underdeveloped premium and super-premium segments, at least compared with other categories such as Scotch, brandy or vodka,” the report states. “This tends to limit their appeal in markets such as north-east Asia and travel retail, where purchasing for prestige, status and gifting is a key motivation.” Once again, the comparison with Scotch is telling. Sales of super-premium-and-above Scotch whisky reached to 2.6 milion cases in 2008, against 392,000 cases for US whiskey, 127,000 cases for Canadian and just 13,000 cases for Irish. Whisky producers from these Countries have historically not “built the same story” around

age or single distilleries as Scotch whisky companies have. However, the report notes that this is changing. It points out that American whiskey producers have enjoyed some success in the US recently with super-premium ‘small batch’ whiskies, with sales even continuing in 2009 in spite of the recession. So far, the growth and increasing consumer interest has been focused in the US but US whiskey marketers are confident they can foster the same interest in international markets, the report states. Irish whiskey is also relatively under-represented at the superpremium end but there are also signs of super-premium development there. The critical challenge for Ireland’s distillers is that Irish whiskey was traditionally pot-still blends, while the single malt tradition is less established. Irish whiskey “missed out” on much of the premiumisation associated with the consumer move toward single malt whisky. One exception is Cooley which produces the peated single malts brands, Connemara and Kilbeggan, among others, and has sought to create the concept of Irish malt. Cooley has enjoyed strong growth from a small base, while both Jameson and Bushmills have been expanding their premium ranges. The fact that most Irish whiskey is unpeated may be a disadvantage in terms of super-premium aspirations, but it speaks to one advantage that non-Scotch whiskies tend to have over the market leader when it comes to

another important trend in the spirits sector. “Because they are unpeated, they tend to be more mixable,” the report points out. Bourbon, in particular, has a sweeter product profile and tends to mix well with cola, which is important given the increasing popularity of cocktails around the world. While clearly the expansion of the super-premium tiers in the US, Canadian and Irish whisky sectors is key from the point of view of competing with Scotch whisky, it should be borne in mind that all whiskies are competing with white spirits, and most of all vodka, particularly when it comes to appealing to younger drinkers. As the report states: “Irish and Canadian whiskies tend to be smoother, and thus less challenging for entry-level drinkers. This seems to be one of the secrets to Irish whiskey’s success in the traditional vodka markets of Central and Eastern Europe. It could also potentially be an advantage for Canadian whisky, if the investment in international markets were forthcoming.” And there possibly is the rub. It is clear that there are superpremium products available, with the potential for more, and that non-Scotch whiskies have a taste profile well suited to key target drinkers. The key is the amount of investment other whiskies will receive from international spirits companies which already have proven winners in the form of their Scotch whisky brands.

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CARBOHYDRATE CLAIMS CAN MISLEAD CONSUMERS

Food manufacturers advertise a variety of foods on grocery store shelves by using nutrient claims on the front of packaging. A study published in the September/October issue of the Journal of Nutrition Education and Behavior (“Effect of Low-carbohydrate Claims on Consumer Perceptions about Food Products’ Healthfulness and Helpfulness for Weight Management”, Judith LabinerWolfe et al.) evaluates how consumers are interpreting certain carbohydrate-related content claims and the effects of claims on consumer perceptions of food products. Findings from this study reveal that consumers misinterpret low carbohydrate claims to have health benefits and weight loss qualities beyond their nutrition facts. In the early 2000s, low-carbohydrate claims gained huge popularity in response to such books as Atkin’s New Diet Revolution and The South Beach Diet. In a study published in AC Nielsen Consumer Insights, it was noted that there was a 516% sales increase in low-carbohydrate food products from 2001 to 2005 showing that front of package claims can play a large part in consumer decisions.

Existing research suggests that consumers are less likely to turn to the back of a package to look at the Nutrition Facts panel when there is a claim on the front of the package. In the new study, researchers at the United States Food and Drug Administration, Center for Food Safety and Applied Nutrition, sought to determine whether low-carbohydrate claims might lead consumers to perceive products to have benefits that are not necessarily related to being low in carbohydrate. Using an online questionnaire, 4,320 consumer panelists rated products for their perceived healthfulness, helpfulness for weight management, and caloric content based on front-of-package-only conditions (nutrition claims versus no nutrition claims) and availability of Nutrition Facts panels. This study documents that in the absence of Nutrition Facts panels, “low-carbohydrate claims led to more favorable perceptions about product helpfulness for weight management, healthfulness, and caloric content. Because an individual packaged food product’s usefulness for weight management as part of an overall

diet, its healthfulness, and total calorie content are not dependent solely on the amount of total carbohydrate it contains, the study demonstrated that consumers could misattribute benefits to products that claim to be low in carbohydrate.” However, the researchers found that when the Nutrition Facts panels are available “participant perceptions became more consistent with the nutrition profile of the products… By showing the claims and the NF (Nutrition Facts) side-by-side, both pieces of information were equally accessible to participants as they answered the study questions. The presence of the NF, however, allowed participants to use this more diagnostic information to judge the product.” One limitation mentioned in this study by Judith LabinerWolfe, former consumer science specialist at the United States Food and Drug Administration (now an evaluation specialist at the United States Department of Health and Human Services’ Office on Women’s Health) et al. is that “the online venue for viewing the stimuli and answering the study questions may have few-

er distractions than situations in which consumers make real product judgments, such as in a busy grocery store. Therefore, this study may overestimate the effect of the Nutrition Facts panel. Findings from this research are consistent with previous experimental studies that found participants misattribute health benefits to products with claims and that nutrition information has an independent effect on perceptions.” The Authors state that “although exposure to the Nutrition Facts has the potential for mitigating inappropriate benefits attributed to prod-

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ucts claiming to be low carbohydrate, previous consumer research suggests that when a food product carries a frontof-package claim, consumers are less likely to turn the package over to look at the Nutrition Facts panel.” Within the article, the re-

searchers emphasize the important role nutrition educators have in helping consumers better understand the limited meaning of front-of-package claims and to further emphasize the importance of using the Nutrition Facts panel when making food choices.

EFSA ADVICE ON BISPHENOL A Bisphenol A is used in the manufacture of polycarbonate plastic found in such items as reusable drinking bottles, infant feeding bottles and storage containers, and in the lining of some food and drink cans. Due to the possible association of BPA with negative health effects, the endocrine active substance has been the subject of considerable attention worldwide. The European Food Safety Authority’s has held consultations in recent months with experts from across Europe and scientific discussions with several international risk assessment authorities, such as the FDA (U.S. Food and Drug Administration), Health Canada and the WHO (World Health Organisation) on the subject of BPA, including the design of scientific studies on BPA, toxicological aspects and the strengths and weaknesses of certain studies. EFSA has contributed to an expert consultation organised by the WHO and the Food and Agriculture Organisation (FAO) in November on the safety of BPA.

EFSA is monitoring ongoing publications on BPA and is aware of studies being carried out and planned worldwide. Furthermore, some Panel members are involved in EFSA’s ongoing work to monitor trends and developments in the assessment of health risks of endocrine active substances. In its review of available scientific literature, the Panel notes that some human epidemiological studies suggest associations between exposure to BPA and coronary heart disease and reproductive disorders but the design of these studies does not allow one to conclude whether BPA is the cause of these health effects. The Panel says the study by Stump on rats demonstrates that BPA has no effects on brain tissue, motor activity or auditory startle response. The Stump study Authors claim that their study also shows BPA has no effects on learning and memory. Scientists on the EFSA CEF Panel conclude they could not identify any new evidence which would lead them to revise the current Tolerable Daily

Intake for BPA of 0.05 mg/ kg body weight set by EFSA in its 2006 opinion and reconfirmed in its 2008 opinion. The Panel also state that the data currently available do not provide convincing evidence of neurobehavioural toxicity of BPA. One Panel member expressed a minority opinion, saying some recent studies point to uncertainties regarding adverse health effects below the level used to determine the current TDI. Although the Panel member agrees with the rest of the Panel’s general view that these studies could not be used to establish a lower TDI, the expert recommends that the current TDI should become a temporary TDI. The CEF Panel members acknowledge that some recent studies report adverse effects on animals exposed to BPA during development at doses well below those used to determine the current TDI. These studies show biochemical changes in the central nervous system, effects on the immune system and enhanced susceptibility to breast cancer. However, these studies have many shortcomings. At present, the relevance of these findings for human health cannot be

assessed, though should any new relevant data become available in the future, the Panel will reconsider this opinion. The latest work carried out by EFSA scientists followed a request from the European Commission to: carry out a review of recent scientific literature on the toxicity of BPA to assess whether the TDI should be updated; assess a new study on possible neurodevelopmental effects (i.e. possible effects to the brain and central nervous system) of BPA in rats, known as the Stump study; and advise on the risk assessment by Denmark’s DTU Food Institute.

EUROPE’S BREWERS ADDRESS TOUGH ISSUES AT BRUSSELS GALA At a gala in Brussels on 12 October, over 400 people joined top European brewing

executives and political leaders to debate tough challenges for the beer sector and the

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NEWS

millions of jobs it supports, including taxation, regulation and responsible drinking. “Governments and all associated with the brewing sector need to work together to address difficult challenges,” Heineken CEO Jean-Francois van Boxmeer told the Beer Serves Europe gala. “These include reducing our carbon footprint, understanding our role in Europe and beyond, partnerships to address responsible drinking, and setting wise economic policies.” EU President Herman Van Rompuy kicked off a lively roundtable debate which in-

cluded MEP Marianne Thyssen, president of the European Parliament Beer Club, Duvel CEO Michel Moortgat, Mr. van Boxmeer and Alberto da Ponte, president of The Brewers of Europe representing 4,000 brewers across Europe. Mr da Ponte said the gala, organised in collaboration with the fine cooks association Euro-Toques International, “highlighted the brewing sector’s contribution to the European economy and on issues like community involvement and responsible drinking. We also had a frank

POWER PRODUCTION FROM RENEWABLE SOURCES GAI, the Europe leading bottling machine manufacturer known in all over the world, is also leader for its investments in power production from renewable sources. The company started with photovoltaic panels, producing about 214 kWp, then it reached 400 kWp, and now it has made another big effort in investing other capital to try to produce 1,100 kWp. This is their ambitious goal for the end of this year. In the field of renewable sources, GAI has one of the largest plants in Italy. Two tanks, each of them of 100.000 litres of water, collect the heat produced by the generator and solar panels (which cover an area of 360 m2): this practically allows the

company to stop the use of the heating system. GAI is proud to affirm that at

discussion about key policy issues, such as the need to get the tax framework right.” On taxes, the roundtable discussed a PriceWaterhouseCoopers excise tax study (see: http://tinyurl.com/ taxstudy), which shows the impact of further potential increases in excise taxes and says that a 20% tax increase could kill tens of thousands of the millions of jobs that the beer sector supports. “Tax increases would hit brewers hard – including the 1.8 million European hospitality jobs they support – just as the economy is striving

to emerge from a damaging recession,” said Alberto da Ponte. The study also says that increases in excise tax revenue are more than offset by decreases in the revenues obtained by Government. The CEO of Duvel cautioned against hurting a job-rich sector steeped in tradition, “Most of Europe’s brewers are SMEs producing traditional local products, some with centuries of heritage,” said Michel Moortgat. “We need to protect this engine of innovation and job-creation.” PRNewswire

the moment they can live with 70% of power for the company deriving from renewable sources. The company has consequently reduced gas consumption by 50% (almost 500 tons pro year), which is

mainly responsible for the effect of heating up the earth. (GAI - Fraz. Cappelli 33/b 12040 Ceresole d’Alba CN - Italy - Tel. +39 0172 57 4416 - Fax +39 0172 5740 88 - e-mail: gai@gai-it.com)

Top view of GAI plant.

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SACMI VERONA IS FURTHER STRENGTHENED Through its Sacmi Labelling brand, the company continues to excel in the field of labelling solutions. Over the years, it has built up a cutting-edge production system and commercial structure able, firstly, to guarantee the best return on investment and adapt to the needs of the market, and, secondly, to present itself as a single source supplier of automated labelling machines for a whole range of sectors, from beverages and food to detergents, pharmaceuticals and packaging. From today, Sacmi Verona can count on a stronger team, with

the aim of confirming the leadership of the Sacmi Labelling brand. The management team, composed by Fabio De Stefani – administration, finance, controlling and HR manager –, Maurizio Pedercini – technical and R&S manager –, and Gianfranco Canteri – operations manager –, has been complemented by two leading professionals such as Ermes Belicchi and John Pasqua. Belicchi, with a long-standing experience of managing leading Italian companies, who joined Sacmi Labelling in 2005, is now appointed general man-

ager. His appointment is a significant one and indicates even greater concern for production quality, since from 2007 onwards, he was in charge of Sacmi Labelling’s production planning and its EDP systems. Belicchi’s appointment is testament to the company’s increasing focus on technological innovation as the foundation for enhancing its competitiveness. Another key element in the conquest of new markets is the need to further maximise the efficiency of the company’s commercial structure. With this in mind, Sacmi Verona has appointed as its commercial manager John Bruno Pasqua, an Australian of Italian origin who has held prominent roles in the

sales sector since 1992, also with leading Italian companies. The choice of Pasqua is motivated by his extensive professional experience not only of sales in general, but also of the labelling business in particular. Pasqua started his career working on the commercial side of companies manufacturing labelling and packaging machines and went on to hold positions where he was responsible for entire geographical regions, in particular Europe and North America. He joins Sacmi after having held a prominent position at the Sidel Group, where, among other things, he had responsibility for commercial operations in the Americas, as well as for R&D and marketing.

EUROPE’S FIRST EXTRUSION-BLOW-MOLDED BOTTLE Polenghi LAS, a family group based in Italy involved in food and juices manufacturing, has developed a low-carbon-footprint bottle for its new “Bio” line of organic lemon juice using a new Ingeo blend formulation. By switching from polyolefin resin to Ingeo bioplastic which is made from renewable plant material and not oil, for packaging 10 million bottles its new Bio organic lemon juice, Polenghi will conserve 1,000 barrels of oil and reduce CO2 emissions by 126 tons compared to an equivalent oilbased plastic squeeze bottle. Polenghi’s achievement demonstrates the first European com-

mercial introduction of a proven, low-environmental impact and renewably sourced bioplastic substitute for polyolefin resins in extrusion-blow-molding applications. This bioplastic also offers stable pricing compared to the volatility experienced in the petroleum market. Polyethylene and polypropylene are the polyolefins typically used in the extrusion-blowmolding process to produce the “soft” plastic packaging often used for food and personal care squeeze bottles. The resin manufacturing process to produce Ingeo bioplastic emits 38% less CO2 and consumes 45% less energy than the resin

manufacturing process for an equivalent weight low-density polyethylene. The resin manufacturing process to produce Ingeo bioplastic emits 31.6% less CO2 and consumes 42% less energy than the resin manufacturing process for polypropylene. “We are extremely proud of the technical achievements that led to the development of this lowcarbon-footprint Eco bottle, the first of its kind in Europe,” said Marco Polenghi, sales director of Polenghi LAS. “This bottle and shrink-sleeve label, both made from renewably sourced Ingeo bioplastic, present us with the opportunity to differ-

The Polenghi Ingeo Bio Eco bottle.

entiate our Bio organic lemon juice.”

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“Over the past two years, we’ve seen the expansion of Ingeo applications into such manufacturing processes as injection molding and higher-

heat thermoforming,” said Marc Verbruggen, president and chief executive officer of NatureWorks. “With its innovative Ingeo blend, Polenghi

FOCUS ON HEALTHIER ENVIRONMENT FOR BOTTLED WATER This year’s Global Bottled Water Congress has taken place at Gleneagles in Scotland from 1st to 3rd November. In addition to keynote addresses from Danone, Nestlé and Tesco, other highlights

include national overviews from Highland Spring and Coca-Cola Hellenic Ireland, communication strategy from the Natural Hydration Council and production insights from San Benedetto, Niagara Bot-

now offers a lower carbon emission/lower energy alternative to polyolefins in extrusion-blow-molding applications.”

Polenghi Bio, organic lemon juice packed in the Eco bottle, is now available in Italy and will soon be stocked in stores throughout Europe.

tling, and Bericap. There have been contributions on sustainability from North and South America, on brand building in emerging markets from India and Africa, and on product innovation from Europe and the United States. A retailer panel discussion and market briefings from Voss and Zenith International concluded the proceedings.

The 2010 theme of Healthier Environment aimed to highlight the challenges and opportunities, which exist in developing and maintaining a more sustainable bottled water industry. Organised by Zenith International and sponsored by leading industry supplier Bericap, the event also has included a Highland Spring plant tour and a distillery visit,

INTERNATIONAL EVENTS IN ITALY 19 - 20 January 2011 - Bologna: MarcabyBolognaFiere, conference-show for private labels. BolognaFiere - Viale della Fiera 20 - 40127 Bologna - Italy - Tel. +39 051 282111 - Fax +39 051 6374004 - e-mail: marca@bolognafiere.it 19 - 22 February 2011 - Rimini: Sapore Tasting Experience, int. show for beverage, food and seafod market for the Ho.Re. Ca. Rimini Fiera - Via Emilia 155 - 47921 - Rimini - Italy - Tel. +39 0541 744756 - Fax +39 0541 744200 - e-mail: m.forcellini@ riminifiera.it 7 - 11 April 2011 - Verona: VinItaly+Enolitech, int. wine show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Italy - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@veronafiere.it 7 - 11 April 2011 - Verona: SOL, International Olive Oil Show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Italy - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@veronafiere.it 8 - 11 May 2011 - Milano: Tuttofood, world food exhibition. Rassegne - Via Varesina 76 - 20156 Milano - Italy - Tel. +39 02 485501 - fax + 39 02 48004423 - e-mail: tuttofood@fieramilano.it 29 - 31 May 2011 - Rho (MI): Milano Perlage, int. sparkling wine show. Fiera Milano - Strada Statale del Sempione 28 20017 Rho - MI - Italy - e-mail: glegnani@milanoperlage.it 18 - 21 October 2011 - Parma: CibusTec, Int. Food Equipment Show. Fiere di Parma - Via Rizzi 67/A - 43031 Baganzola - PR - Italy - Tel. +39 0521 9961 - Fax +39 0521 996235 - e-mail: tecno@fiereparma.it 24 - 28 November 2011 - Rho (MI): Simei, int. enological and bottling equipment exhibition. EME - Via S. Vittore al Teatro 3 - 20123 Milano - Italy - Tel. +39 02 72222825 - Fax +39 02 866575 - e-mail: info@simei.it 28 February - 3 March 2012 - Rho-Pero (Mi): Ipack-Ima, int. packaging, food processing and pasta exhibition. IpackIma - Corso Sempione 4 - 20154 Milano - Italy - Tel. +39 02 3191091 - Fax +39 02 33619826 - e-mail: ipackima@ipackima.it 7 - 10 May 2012 - Parma: Cibus, int. food show. Fiere di Parma - Via Rizzi 67/A - 43031 Baganzola - PR - Italy - Tel. +39 0521 996206 - Fax +39 0521 996270 - e-mail: cibus@fiereparma.it

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as well as the water innovation awards which have been presented during a Gala Dinner on 2nd November. The 2010 UK Bottled Water Industry Conference followed immediately afterwards on 3rd and 4th November. Along with certain common features, such as the plant tour and retailer panel, the schedule featured a television producer view from BBC2 The Money Programme and presentations by leading UK producers Brecon, CocaCola, Danone, and Highland Spring. There were also contributions from the Natural Hydration Council and waterdirect, closing with workshops on environmental improvements and media strategies. Both events have been organised by global food and drink

industry consultants Zenith International. “The United Kingdom is one of the world’s top ten markets by volume, Highland Spring is the largest UK company, and Gleneagles is an internationally renowned venue for summits. We could not wish for a better combination,” commented Zenith Chairman Richard Hall at the opening of the congress. “These two events should provide invaluable insights for companies looking for clarity on the market situation and growth opportunities”, they added. (Zenith International - 7 Kingsmead Square - Bath BA1 2AB - Great Britain - Tel. +44 (0)1225 327900 - Fax +44 (0)1225 327901 - e-mail: zenithinternational.com)

SIMEI: THE BEVERAGE WORLD MEETING IN 2011 The appointment with the 24th edition of Simei, the international enological and bottling equipment exhibition, will be in Fiera Milan (Italy) on 2428 November 2011 and already promises to be the most important international exhibition of machinery, equipment, products and services for drink preparation, bottling and packaging of the next year. Since more than forty years, Simei has always proved to be able to converge the needs of wine, drink and oil producers and the solutions of the market as technological development: from machines for specific processes until the most complex

and modern plants for every producing process of beverage sector (mineral water, beer, soft drinks, juices, wine, spirits, brandies, vinegar, oil, etc.). The organization and the international promotion of Simei 2011 are already started in order to offer a still richer and more complete edition. The event is not actually only a display window for machines, equipment, products and services, but also a reflection and comparison moment on the most current themes of the sector, thanks to the very important international conferences held during the show. www.simei.it

VISIT OUR BOOK SHOP ON INTERNET

CHIRIOTTI EDITORI Italian Food & Beverage Technology - LXII (2010) november - 79 www.chiriottieditori.com

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ADVERTISER INDEX A Due - RiccĂ˛ di Fornovo Taro ...................................cover 2

Interpack - Dusseldorf (D)............................................... 42

Akomag - Soragna............................................................. 71 Atlas Filtri - Limena ......................................................... 49

Lita - Poirino...................................................................... 55 LM - Modena..................................................................... 65

Bardi R. - Fidenza............................................................... 1 Bertoli - San Polo di Torrile.............................................. 39 Bruno Wolhfarth - Sordio ............................................... 25 Chiriotti Editori - Pinerolo................................. 47, 73, 79 Cosmapack International - Polignano a Mare............... 51 Costacurta - Milano ..................................................cover 3

Metalnova - Parma ............................................................. 2 Omac Pompe - Rubiera .................................................... 63 Pellacini - Sala Baganza.................................................... 33 Sacmi Imola - Imola..................................................cover 4

CSF Inox - Montecchio Emilia............................. gatefold 1 Tecnomeco - Fidenza ........................................................ 57 Fava Artemio - Collecchio................................................ 41 Fratelli Lavaggi - Villara di Bomporto......................cover 1

Velo Acciai - San Zenone degli Ezzelini........................... 37

GAI - Ceresole Dâ&#x20AC;&#x2122;Alba..................................................28-29

Water Systems - Verduno................................................. 43

COMPANY INDEX A Due .................................................................................32

Metalnova ..........................................................................34

Akomag ..............................................................................48

Mimi...................................................................................46

Alfatek................................................................................40

NatureWorks......................................................................77

Atlas Filtri ..........................................................................31

Nelden Industry ................................................................35

Ave Industrie......................................................................38

P.E. Labellers ......................................................................44

Bruno Wolhfarth ...............................................................50

PET Engineering ................................................................58

CSF Inox ............................................................................49

Robino & Galandrino........................................................44

Delta Acque CheckStab Instruments................................26

Sacmi Imola ................................................................. 59-77

Eurostar..............................................................................36

Sidel ...................................................................................45

GAI.....................................................................................76

SIG Combibloc ..................................................................53

Juclas ..................................................................................27

Sipa ....................................................................................60

KHS Corpoplast ................................................................61

TecnoGen ...........................................................................26

Kosme.................................................................................47

Velo Acciai..........................................................................48

MBF ...................................................................................35

Water Systems ...................................................................30

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bottling & packaging

Supplemento al n. 6, novembre/dicembre 2010 di Industrie delle Bevande - Sped. in A.P. - D.L. 353/2003 (Conv. in L. 27/02/2004 n° 46) art. 1 comma 1 DCB TO - n. 62 anno 2010 - IP

TECHNOLOGY

PASTEURIZER STERILIZER Thanks to a modular approach an unique engineered package suitable for any kind of: • product • process • capacity

AD: www.graficadueprint.com

BEVERAGE

s a e d i w e N more r o f n 40 a h t rs a e y

ITALIAN

n. 62 - November 2010 ISSN 1590-6515

“ACTIVE” BLENDING & CARBONATION UNIT Model: CARBOMIX

protection of the environment. The wide range of Costacurta products also includes PUNCHED AND MILLED PLATES AND WEDGE WIRE SCREENS, generally used as filtering elements in the

Total Product Recovery

food processing and beverage industry. One specific application of these products is the beer

Finished Drink °Bx Automatic Adjustment

Hall 5 Stand n° 118

production process, where they are used as false bottoms for lauter turns.

Accuracy up to ±0.02°Bx and ±0.05 v/v CO2

For more information visit our website or contact the division 'A' filtering elements and fabricated parts at tca@costacurta.it.

A DUE S.r.l. S.S. Cisa, 123 43045 Riccò (Parma) - Italy www.adue.it DIRECT LINE +39 0525 305411 E-MAIL info@adue.it

Juicy Technology and Sparkling Ideas

Costacurta S.p.A.-VICO via Grazioli, 30 20161 Milano, Italy tel. +39 02.66.20.20.66 fax: +39 02.66.20.20.99

Management systems certified by LRQA: ISO 9001:2008 ISO 14001:2004 OHSAS 18001:2007

punched and milled plates and wedge wire screens

www.costacurta.it

CHIRIOTTI EDITORI - 10064 PINEROLO - ITALIA - Tel. +039 0121393127 - Fax +039 0121794480 - info@chiriottieditori.it

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NOVEMBER 2010

ITALIAN FOOD & BEVERAGE TECHNOLOGY

Sacmi Imola S.C. Via Selice Prov.le, 17/a 40026 Imola (BO) Italy Tel. +39 0542 607 111 - Fax +39 0542 642 354 E-mail: sacmi@sacmi.it www.sacmi.com

Italian Bev Italian Beverage Beve eve erage Technology Technol Technology ogy 2220_IBT_062.indd 2

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