ITALIA BEVERAGE TECHNOLOGY 56/2009 by CHIRIOTTI EDITORI srl

n. 56 - April 2009

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April 2009 number 56

CONTENTS 5 - WINE Relationship between grape phenolic maturity and red wine phenolic composition

17 - WINE

E. Cagnasso L. Rolle A. Caudana V. Gerbi

B. Simonato E. Tosi F. Mainente M. Azzolini P. Spinelli M. Cristofoletti G. Zapparoli

Effects of centrifugation on malolactic fermentation in red wine

n. 56 - May 2009

DEPARTMENTS 24 - RESEARCH New technology could increase juice safety - Effect of elevated CO2 on grapevines and red wine - Sweetened drinks and CHD risk in women 28 - BEVERAGE PROCESSING Fruit purée and juice lines - Massic premixes - Mash vacuum filter Beer production - Process gas production 32 - OENOLOGICAL MACHINERY Inox tanks - Destalker-crusher - Wine analysis 34 - FILLERS AND CAPPERS Focus on separation technology and aseptic systems - Fillers for cold, warm and hot liquid - Filling blocks - Sparkling wine bottling Monoblock filling machine - Bottling and packaging technology 42 - LABELLING AND CODING Labelling, stretch-blow moulding and filling technology - Label print/ apply solutions - Ribbon labeller for kegs - Self-adhesive labelling machine - Coding solutions - Marking units 48 - PACKAGING EQUIPMENT Logistics, a critical factor in the beverages industry - Automation for the wine industry in Romania - Modular shrink-wrapper - Boulding units - Pallet wrapping machines - Pallet stretch wrappers - Preformed plastic handles on PET bottles - Sensors for pallet wrapping machines - Product handling 56 - CONTAINER PRODUCTION Innovation in the bottle design - Big bottle production - Environmental benefits from wine in cans - PET container production - From raw material to container

62 - PACKAGING TRENDS The importance of environment in bottled water packaging - Labels offer growth opportunity for plastic films - Forecast on world cap & closure demand 66 - MARKETING REPORTS Bottled water growth slows as consumers turn on the tap - Carbonates retain some sparkle as the economy dims - The U.S. beverage market shrank - Energy shot drinks double - Economic crisis and melamine scandal affect in dairy drinks market - Nutraceutical drinks up 9% worldwide - Endless success for beer in Eastern Europe - Protein beverages widen market appeal 76 - NEWS Procomac joined Gea Group - Codex agrees additives for use in food supplements - EFSA opinion on two ingredients used in energy drinks - Varying tax levels leave sour taste to beer - EFSA sets lower tolerable intake level for cadmium in food - The potential risks of nanotechologies on food safety - 2008 Packaging line of the Year Award to Ste. Michelle Wine Estates - Solar PV installations for wineries - Simei: how to improve products and productive processes - International events in Italy 88 - ADVERTISER INDEX 88 - COMPANY INDEX

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April 2009 issue 56

E. CAGNASSO - L. ROLLE - A. CAUDANA - V. GERBI*

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Dipartimento Valorizzazione e Protezione delle Risorse Agroforestali, Di.Va.P.R.A., Microbiologia agraria e Tecnologie Alimentari - Università di Torino Via L. da Vinci 44 - 10095 Grugliasco (TO) - Italy *e-mail: enzo.cagnasso@unito.it

RELATIONSHIP BETWEEN GRAPE PHENOLIC MATURITY AND RED WINE PHENOLIC COMPOSITION Key words: Barbera, Nebbiolo, phenolic maturity, polyphenols, previsional indexes, wine

INTRODUCTION Phenolic compounds, extractable from grape skins and seeds, have a notable inﬂuence on the sensorial properties of red wines, especially their chromatic characteristics, astringency and bitterness (Arnold et al., 1980; Robichaud and Noble, 1990). The phenolic compounds, together with the aroma precursors are the main factors that affect wine quality. Consequently they have been studied extensively in grapes and wine (Amrani-Joutei et al., 1994; Moutounet et al., 1996; Cheynier, 2000; Atasanova et al., 2002). The evaluation of the sugar content and acid proﬁle alone do not fully express the real oenological potential of grapes. Knowing the polyphenolic characteristics

of the grapes allows the maceration and winemaking process to be planned so as to allow winemakers to fully exploit the potentiality that the grape reaches in the vineyard (Saint-Criq et al., 1998ab; Gonzalez-Neves et al., 2004). Many studies have been conducted to deﬁne the best method to evaluate polyphenolic compounds in grapes (Aubert and Poux, 1968; Ribereau-Gayon, 1971; Margheri et al., 1985; Bourzeix et al., 1986; Gunata et al., 1987). Glories and Augustin (1993) used the term “grape phenolic maturity” to indicate the concentration of phenolic compounds in grapes, and the ease with which they are released. This definition encompasses the anthocyanin concentration in the skin, their degree of ex-

SUMMARY Phenolic maturity of red Piedmont grape varieties Nebbiolo and Barbera was monitored during the grape harvest in 16 vineyards in 2000 and 2001. The study used the Glories’ method which was modified to avoid some critical parts of the original protocol, mainly regarding the extraction solution used at pH 1. Experimental winemaking processes were performed on a part of the grapes from the vineyards being monitored. The analytical data revealed a correlation between the anthocyanins and flavonoid indexes of grapes and color indexes of wines. The cell maturity index (EA%) is representative of how quickly anthocyanins can be extracted. Moreover, a correlation was found between the seed maturity index (Mp%) and the content of low molecular weight flavanols in the wine. In 2002-2004 this correlation was studied on Nebbiolo, Barbera and Dolcetto grape varieties on an industrial scale. Winemaking carried out using different systems of maceration confirmed the experimental results. Italian Food & Beverage Technology - LV (2009) april -

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tractability, the flavanol concentration in the seeds and skin and their degree of polymerization. The method proposed by Glories consists of extracting the phenolic compounds from the whole berries liquidized under two different conditions, determining the concentration and subsequently comparing the data. Moreover, the authors indicate that the partial breakup of the seeds allows tannins to be partially extracted, and that skin tannins are extracted in proportion to the anthocyanins. The ﬁrst stage of the procedure attempts to extract nearly all of the phenolic content using a very low pH (~1) which favours the complete degradation of the cell membrane (Glories and Saucier, 2000). The second stage repeats the extraction under normal maceration conditions using a buffer (pH 3.2) which does not cause any further degradation of the cell membrane other than that normally reached during ripening. The smaller the difference in the parameters between pH 1 and pH 3.2, the greater the level of phenolic maturation. Many compounds are involved in the evolution of the maturation of the grape, so the deﬁnition of phenolic maturity cannot be represented by a few parameters and some confusion can arise when the data are interpreted (Venencie et al., 1998). Numerous studies were carried out in the 1990s to evaluate the phenolic potential of grapes using the method proposed by Glories working with whole berries (Barcelo, 1997; Saint-Criq et al., 1998bc; Celotti et al., 2000a; GonzálesNeves et al., 2004; 2007). Other

6 - Italian Food & Beverage Technology - LVI (2009) april

studies were aimed at modifying the nature of the solvent and the working model of extraction while trying to be faithful to the original Glories method, working with skins and seeds separately (Riou and Asselin, 1996; Venencie et al., 1997; Venencie et al., 1998; Peyron, 1998; Di Stefano et al., 2000; Mattivi et al., 2002a) or with whole berries (Lamadon, 1995; Cayala et al., 2002; Crespy, 2002; Romero-Cascales et al., 2005; Mattivi, 2006). Other methods for assessing the phenolic quality of grapes which differ drastically from the Glories method, such as the use of chromatic parameters (Celotti et al., 2000b; 2007) or grape sensorial analysis, have also been developed (Rousseau and Delteil, 2000; Martinez, 2002). The use of whole berries to evaluate phenolic maturity has been criticized (Di Stefano et al., 2000), but there have also been studies that have supported the technological validity of the Glories method (Romero-Cascales et al., 2005; Gonzáles-Neves et al., 2004, Gonzáles-Neves et al., 2007). In this study, autochthonous grapes from the Piedmont region were used to study the relationship between the level of grape phenolic maturity and the characteristics of the various wines obtained at the experimental and industrial levels.

MATERIALS AND METHODS Grape maturity During the 2000-2001 vintage, the technological and pheno-

lic maturity of the grapes were monitored, in eight vineyards of Barbera grapes and eight of Nebbiolo. The vineyards are located in the Langhe area (Cuneo province, Piedmont, northwestern Italy, where Barbera d’Alba DOC and Barbaresco DOCG wines are produced) and in the Alto Monferrato area (Asti province, Piedmont, where Barbera d’Asti DOC is produced). A representative sampling of the grapes was made during harvesting. Three samples (ca. 500 berries) from all parts of the vine as well as from throughout the vineyard were gathered. Technological parameters and the anthocyanin proﬁle of the grapes were determined on half of the berries from each sample. The remaining berries were used to determine the phenolic maturity parameters. The technological maturity index: density (soluble solids), total acidity and pH according to ofﬁcial methods (EEC, 1990), was determined. Moreover the varietal anthocyanin profile was analysed by HPLC. Sample preparation was carried out as described by Di Stefano and Cravero (1991): the berry skin extract was applied to a 300 mg SEP-PAK C18 cartridge (Waters Corporation, Milford, MA, USA) and eluted with methanol. The cartridge was preconditioned with methanol (2 mL) and H2SO4 (0.005 M; 2 mL) before use. The chromatograph was a P100 equipped with a AS3000 autosampler (Spectra Physics Analytical, Inc., San Jose, CA, USA) and a 20 mL Rheodyne sample loop. A LiChroCART analytical column (25 cm x 0.4 cm i.d.) from Merck (Darmstadt,

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Germany) packed with LiChrosphere 100 RP-18 5-+m particles by Alltech (Deerfield, IL, USA) and a Spectra Focus Diode Array Detector (Spectra Physics Analytical, Inc., San Jose, CA, USA) operating at 520 nm was used. The following conditions were used: solvent A=10% formic acid in water. Solvent B=10% formic acid with 50% methyl alcohol in water. These solvents were filtered through a 0.20 +m filter. The solvent flow rate was 1mL/min. The solvent program used was 72% A to 55% A over 15 min; to 30% A over 20 min; to 10% A over 10 min; to 1% A over 5 min; to 72% A over 3 min; an equilibrium time of 10 min was used (Rolle and Guidoni, 2007; Zeppa et al., 2001). Data treatment was carried out using the ChromQuest chromatography data system (ThermoQuest, Inc., San Jose, CA, USA). The identification of the free form anthocyanins, in the berry skin extract was performed by comparison with external standards (delphinidin-3-O-glucoside chloride, malvidin-3-Oglucoside chloride, peonidin-3O-glucoside chloride, petunidin chloride, cyanidin chloride; Extrasynthèse, Genay, France); the acylated forms of anthocyanins were identified by comparing the retention time of each chromatographic peak with available data in the literature (Di Stefano et al. 1995). The percentages of individual anthocyanins were determined by comparing the area of the individual peak with the total peak area (Hebrero et al., 1988; Letaief et al., 2007). The Glories’ protocol used to determine phenolic maturity is described by Saint-Criq et al.

(1998c). This protocol was modified to simplify the handling process and minimise the effect of the buffering capacity of the juice to improve the extraction yield: - the pH 1 extractant solution was prepared immediately before use by mixing equal volumes of the following solutions: 1) HCl 1.0 M (to stabilise the pH value in extraction solution near 1 unit); 2) K2S2O5 2.0 g/L (to improve the cell membrane permeability according to Amrani-Joutei and Glories, 1994, Amrani-Joutei and Glories 1995a); - the extracts after the maceration period were separated from the solid parts using a centrifuge at 3,500 rpm for 5 min. The following parameters were determined in pH 1 and 3.2 solutions: phenolic richness (expressed as Absorbance at 280 nm, A280) according to Ribereau-Gayon (1970) and total anthocyanins (A1 and A3.2), total flavonoids (TF1 and TF3.2) and non-anthocyanin flavonoids (NAF1 and NAF3.2) as reported in the wine analysis. The analytical data were in reference to berry mass. The indexes of phenolic maturity calculated are those defined by Glories and Augustin (1993): potential anthocyanins (A1), extractible anthocyanins (A3.2), cell maturity index (EA%) and seed maturity index (Mp%). The latter index was determined, according to the indications of the authors, by taking into consideration the medium ratio (TAR) between the total polyphenols (expressed as the absorbance at 280 nm) and the total anthocyanins of the skin (expressed as g/ L), equal to the value 40.

The EA% and Mp% indexes were calculated as follows: EA% =

A1 - A3.2 x100 A1

Mp% =

A280 - ((A3.2/1000)xTAR) ––– x100 A280

Preliminary assays showed that the TAR value of 40 was too low for the Nebbiolo grapes and that the value of 70 was more correct. To evaluate the mean of Nebbiolo TAR, the skins of 50 grams of berries were liquidized with 2V mL of pH 3.2 extractant solution (where V is the volume corresponding to the must from 50 grams of berries as described to Saint-Criq et al., 1998) and the protocol of grape phenolic maturity was applied. For twenty Nebbiolo grape samples a mean TAR of 70±5.1 was obtained. The variability was in agreement with Glories’ data (Glories, 2001). Therefore this value was used in the calculations for the Nebbiolo grapes. Experimental winemaking The grapes that were used to monitor the maturity came from six vineyards and three for each cultivar, were fermented. Winemaking was carried out using an experimental protocol. It was repeated three times per vineyard. The winemaking was done in stainless steel tanks using about 500 kg of grapes for each trial. Fifty mg/L of SO2 (as potassium metabisulﬁte) and 150 mg/L of ammonium sulphate were added to the must obtained from crushing and destemming. The must was inoculated with 200 mg/L of dry yeasts BRL97 Lalvin (Lallemand, Grenaa, Denmark). The Italian Food & Beverage Technology - LVI (2009) april -

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pomace floating cap was punched down twice a day during maceration. Skin contact was continued for 120 h, after which draining off was carried out. Industrial winemaking Industrial scale (ca. 10,000 kg grapes) winemaking was carried out in 2002, 2003 and 2004 to evaluate the provisional index efficacy of phenolic maturity assessed on a reduced scale in the previous harvests (2000, and 2001). Nebbiolo, Barbera and Dolcetto grapes were harvested from vineyards in the provinces of Cuneo and Asti. Various fermenters with different functions were used: horizontal rotating types with vanes, model VMO 100 (Velo spa, Altivole, TV, Italy) and a punching-down device (Tosto spa, Chieti Scalo, CH, Italy) during the first two years. In 2004 a rotating tank was used exclusively. Winemaking was carried out using the following vinification protocol. During skin contact rotating fermentors and punching-down devices were put into action three times a day for five min each time. For all the vinifications, the temperature of the must in fermentation was controlled so that it did not exceed 30°C (Nebbiolo), 29°C (Barbera) and 28°C (Dolcetto). Wine analysis The first racking off (15 days after the draining off) wines were analysed using the following pa-rameters: alcoholic strength, total acidity, pH and total dry matter (EEC, 1990). Wine acids were determined by HPLC (Schneider et al., 1987). Phenolic com-

8 - Italian Food & Beverage Technology - LVI (2009) april

pound indexes were determined as described by Di Stefano et al. (1989): total phenols (TP), total flavonoids (TF), non-anthocyanin flavonoids (NAF) and flavanols reactive to vanillin (flavanols vanillin assay, FVA) all expressed as (+)-catechin (mg/L), proanthocyanidins (PR) expressed as cyanidin chloride (mg/L). Total anthocyanins (AT) and monomeric anthocyanins (AM) were expressed as malvidin-3-glucoside chloride (mg/L) (Di Stefano et al., 1991). The relative standard deviation of phenolic indexes based on repeated analyses (n=10) of seven red wines were: 1.39% (TP), 0.93% (TF), 2.80% (FVA), 1.14% (AT), 3.90% (AM). Anthocyanins was determined by HPLC as described above in grape maturity. Chromatic properties were determined: colour intensity (CI), tone (CT) and yellow (A420), red (A520) and blue (A620) components according to GLORIES (1984). The CIELAB index values were determined with reference to illuminant C (Piracci, 1994): clarity (L*), red-green component (a*), yellow-blue component (b*), chroma (C*) and hue (H*). All absorbance measurements were made using a UV-1601PC spectrophotometer (Shimazdu Scientific Instruments Inc., Columbia, MD, USA) and chromatic properties were carried out using a glass cuvette (2 mm optical path). The kinetics of extraction of the anthocyanin (AT) and flavonoid compounds (TF) was also monitored during the 2001 winemaking. Statistical analysis The data were analysed using

STATISTICA for Windows Release 6.0 (StatSoft Inc., Tulsa, OK, USA).

RESULTS AND DISCUSSION Table 1 shows the combined descriptive experimental parameters of the technological and phenolic maturity determined at harvest time. Analogous parameters are shown in table 2 for the industrial trial grapes (2002-2004). The grapes reached a good level of technological maturation as shown by the sugar content (Brix) data. The total acidity was lower in the 2000 vintage due to intense respiration favoured by the higher average summer temperatures. The pH values are in accordance with those described previously; the 2001 values are lower due to notable rains. The absolute values of the total anthocyanin and ﬂavonoid indexes at harvest obtained under various extraction conditions (pH 1: A1, TF1; pH 3.2: A3.2, TF3.2), show a notable disparity in the anthocyanin potential (A1) between Nebbiolo and Barbera conﬁrming data of other Authors (Cravero and Di Stefano, 1992; Mattivi et al., 2002b). In particular, the A1 values for the Nebbiolo cultivar varied between the minimum value of 332 (in 2001) and 574 mg/kg (in 2000). The variability between the minimum and maximum for different vineyards in the same year were ca. 180 mg/kg. In 2001, the values were lower with a minimum value of 332 mg/kg. The FT1 values in both culti-

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Table 1 Grape maturity indexes of Barbera and Nebbiolo at harvest in 2000 and 2001 (mean±standard deviation). Data from eight vineyards. Barbera

Harvest-period

beginning end

Berry weighta (g) Soluble solids (Brix) Total acidity (g/kg) pH Anthocyanins pH 1 - A1 (mg/kg) Anthocyanins pH 3.2 - A3.2 (mg/kg) Flavonoids pH 1 - FT1(mg/kg) Flavonoids pH 3.2 - FT3.2 (mg/kg) Absorbance at 280 nm - A280 EA% Mp% b

Nebbiolo

2000 21 Sept. 2 Oct.

2001 24 Sept. 28 Sept.

2000 25 Sept. 9 Oct.

2001 2 Oct. 3 Oct.

262.5±23.5 24.1±1.5 8.5±1.2 3.17±0.07 983±175 538±104 2768±348 1304±224 44.8±4.9 50.3±3.9 52.0±7.5

268.0±29.5 23.7±1.5 9.6±2.0 2.99±0.05 1131±197 658±76 2588±369 1777±200 72.3±4.6 41.2±4.3 60.5±3.0

188.6±15.4 25.2±0.9 7.1±0.4 3.26±0.08 494±51 318±23 2582±146 2130±150 62.0±11.7 35.3±3.4 58.9±8.9

178.2±19.4 23.6±1.0 7.0±0.6 3.04±0.08 428±60 366±53 2406±339 2287±324 64.9±6.2 14.3±5.6 56.8±4.6

a Expressed as weight of 100 berries; bMp% data were calculated using a tannins/anthocyanins ratio (TAR) equal to 40 for Barbera grapes and 70 for Nebbiolo grapes.

Table 2 Grape maturity indexes at harvest in 2002, 2003 and 2004 (mean±standard deviation). Year Number of Vineyards Berry weighta (g)

Soluble solids (Brix)

Total acidity (g/kg)

Anthocyanins pH 1 - A1 (mg/kg)

Anthocyanins pH 3.2 - A3.2 (mg/kg)

Flavonoids pH 1 - FT1 (mg/kg)

Flavonoids pH 3.2 - FT3.2 (mg/kg)

Absorbance at 280 nm - A280

EA%

Mp%

Barbera Dolcetto Nebbiolo Barbera Dolcetto Nebbiolo Barbera Dolcetto Nebbiolo Barbera Dolcetto Nebbiolo Barbera Dolcetto Nebbiolo Barbera Dolcetto Nebbiolo Barbera Dolcetto Nebbiolo Barbera Dolcetto Nebbiolo Barbera Dolcetto Nebbiolo Barbera Dolcetto Nebbiolo Barbera Dolcetto Nebbiolo Barbera Dolcetto Nebbiolo

2002

2003

2004

2 2 1 250.1±14.1 192.8±4.2 110.3 20.2±0.3 19.3±0.4 23.0 13.0±0.1 8.2±0.1 10.3 2.92±0.05 3.19±0.02 3.04 1027±148 958±62 757 572±71 576±16 466 2828±416 3723±301 4284 1621±235 2565±309 3345 64.3±1.6 68.0±3.4 71-1 44.0±1.4 39.5±2.1 38.1 61.5±3.5 62.5±0.7 49.0

4 2 3 198.0±14.4 169.5±21.9 188.3±3.2 25.3±0.4 23.9±0.6 24.6±0.4 6.8±0.6 4.3±0.7 5.0±0.2 3.16±0.07 3.52±0.25 3.32±0.02 1062±100 801±39 500±27 523±64 487±25 314±1 3151±290 3814±307 3511±272 1934±123 2789±344 2745±229 69.6±8.2 76.9±4.3 67.9±5.0 50.4±4.9 39.0±0.1 36.1±2.6 70.4±2.8 71.8±0.3 64.7±2.5

7 2 1 218.4±16.1 155.0±24.0 156-1 24.7±0.8 22.2±3.0 24.3 10.4±1.3 6.5±0.4 5.6 3.01±0.05 3.08±0.04 3.10 1171±119 1107±32 696 607±38 667±33 470 3052±136 3500±419 3526 1651±57 2226±385 2922 61.2±4.4 59.5±9.2 70.8 47.9±4.2 39.7±0.9 32.4 55.9±3.1 51-7±4.4 48.7

Italian Food & Beverage Technology - LVI (2009) april -

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vars were high. The ratio between TF3.2 and TF1, which represents an assessment of the extractability fraction of the ﬂavonoids, is characteristic of the cultivar. This ratio is on average >80% for Nebbiolo and <60% for Barbera. The EA% values for cultivar Barbera were higher than Nebbiolo in both vintages (6=15-16). The Barbera grape values are due to a more rigid cell wall structure according to Romero-Cascales et al. (2005). The EA% values from the 2001 vintage were lower than those of 2000 because of a greater cell wall fragility that facilitated anthocyanin extraction (Amrani-Joutei and Glories, 1994; 1995a). The contribution wine tannins (Mp%) from the seeds in Barbera grapes was higher in 2001 – a clear sign of incomplete maturation. In fact, according to Amrani-Joutei and Glories (1994), De Freitas et al. (2000) and Glories (2001), the proan-

thocyanidin extraction decreases to the seed maturation level. The Mp% values in Nebbiolo show a limited variability between the vintages. The anthocyanin profile was determined on the six grape stocks used in winemaking (table 3A). The percentages of anthocyanidins examined were similar to those reported in the literature (Cravero and Di Stefano, 1992; Guidoni et al., 1997). Fig. 1 shows that anthocyanin extraction during maceration reached its highest value after three days for trial B2 (Barbera grapes); the EA% value was lower (41.0). Trial B1 yielded the anthocyanins more slowly, the EA% value was 45.6. The differences were less in the Nebbiolo grapes because of the low anthocyanin content values as well as the cell maturity index EA (9-20%). The situation described above is also valid for the total flavonoid extraction (fig. 2), where the slope of the extraction curve for Barbera was higher, with a

Fig. 1 - Evolution of the mean total anthocyanin (AT) contents during skin contact (2001); data as malvidin-3-glucoside chloride equivalent, mg/L. Grape: Barbera (B) and Nebbiolo (N).

10 - Italian Food & Beverage Technology - LVI (2009) april

decreasing EA% value. After the third day of maceration, the formation of ethanol tended to inﬂuence the extraction kinetics, making the trends more uniform. The cell maturity index (EA%) values are therefore a measure of the facility with which the polyphenols, especially of the anthocyanins, were extracted during the ﬁrst phases of maceration. Decreasing values correspond to increased ease of extraction. The wines obtained in the 2000 and 2001 vintages from grapes taken from vineyards in which the phenolic maturity was monitored are described by general analytical parameters (table 4A) and chromatic parameters (table 4B). The percentage recovery of anthocyanin pigments, expressed as the ratio between the average index of total anthocyanins in the wine (AT) and the corresponding index evaluated in grapes (A1 and A3.2) in the 2000 vintage, shows that there was 50% recovery in Nebbiolo wines compared to A3.2, and only 35% of the

Fig. 2 - Evolution of the mean total ﬂavonoid (TF) contents during skin contact (2001); data as (+)-catechin equivalent, mg/L. Grape: Barbera (B) and Nebbiolo (N).

WINE

Table 3A Anthocyanin pattern of grapes produced in 2001 vintages (±standard deviation); n=3. N1 Delphynidin-3-glucoside (%) Cyanidin-3-glucoside (%) Petunidin-3-glucoisde (%) Peonidin-3-glucoside (%) Malvidin-3-glucoside (%) Y acetylglucoside anthocyanins (%) Y cinnamoylglucoside anthocyanins (%) a

6.2±0.3 16.0±1.3 5.4±0.5 42.6±0.9 20.1±1.9 3.6±0.4 6.2±0.5

6.8±0.2 18.9±1.9 6.2±0.5 43.6±0.7 16.4±1.7 3.1±0.4 5.1±0.6

6.4±0.3 16.4±1.4 5.1±0.6 44.0±0.7 18.9±2.0 3.8±0.3 5.4±0.6

11.8±1.1 10.3±1.0 11.2±1.1 24.9±2.0 36.4±2.1 1.3±0.1 4.1±0.1

12.0±1.4 11.4±1.2 11.1±1.0 27.5±2.2 33.0±1-9 1.4±0.1 3.6±0.2

14.3±1.3 9.4±1.0 13.0±1.3 21.7±2.4 36.9±2.2 1.1±0.2 3.6±0.2

Abbreviation: B (Barbera), N (Nebbiolo).

Table 3B Anthocyanin pattern of wines produced in 2000 and 2001 vintages (±standard deviation); n=3. Samplea:

N1 2000

year:

N2 2001

2000

N3 2001

2000

Delphynidin-3-glucoside (%) 0.2±0.1 0.2±0.1 0.2±0.1 0.6±0.2 4.5±0.7 Cyanidin-3-glucoside (%) 0.1±0.1 0.9±0.4 0.2±0.1 1.3±0.2 4.5±0.6 Petunidin-3-glucoisde (%) 1.9±0.4 3.7±0.4 1.0±0.2 3.2±0.3 10.8±0.7 Peonidin-3-glucoside (%) 25.2±2.5 30.3±1.2 22.2±0.9 27.4±0.9 10.6±1.3 Malvidin-3-glucoside (%) 63.5±2.3 58.4±1.8 69.8±2.0 59.4±1.1 53.5±1.3 Y acetylglucoside anthocyanins (%) 8.7±1.1 5.8±0.6 6.7±1.0 6.9±0.5 5.7±0.6 Y cinnamoylglucoside anthocyanins (%) 0.6±0.2 0.6±0.2 0.1±0.1 1.1±0.4 1.3±0.3 a

B1 2001

2000

2001

2.0±0.5 0.3±0.2 1.8±0.3 0.3±0.1 3.6±0.4 4.2±0.5 7.4±0.9 4.9±0.9 57.8±1.8 68.8±2.5 24.9±0.9 21.0±1.0 2.2±0.6 0.2±0.1

9.3±0.6 2.8±0.2 13.3±0.6 6.1±0.9 50.4±1.2 12.6±0.4 5.5±0.6

2000

B3 2001

2001

0.3±0.1 1.0±0.6 4.0±0.6 0.3±0.1 1.1±0.6 2.4±0.4 2.4±0.4 9.0±0.5 11.2±0.7 4.4±0.7 4.0±0.7 4.9±0.7 67.8±1.7 61.4±1.2 55.2±1.5 24.7±1.2 19.0±0.7 16.8±1.3 0.3±0.1 4.3±0.6 5.4±0.6

Abbreviation: B (Barbera), N (Nebbiolo).

Table 4A Physicochemical characteristics of wines in 2000 and 2001 vintages (±standard deviation); n=3. Samplea: Vintage:

N1 2000

Alcohol (% vol.) 14.39±0.25 Reducing Sugars (g/L) 3.1±1.0 Total Dry Matter (g/L) 32.6±1.5 pH 3.39±0.02 Total Acidity (g/L as tartaric acid) 6.7±0.1 Volatile Acidity (g/L as acetic acid) 0.28±0.04 Tartaric Acid (g/L) 2.2±0.1 Malic Acid (g/L) 1.7±0.5 Citric Acid (g/L) 0.38±0.07 Lactic Acid (g/L) 0.62±0.13 Succinic Acid (g/L) 0.7±0.1 Total Anthocyanins (mg/L as malvidin-3-glucoside chloride) 184±13 Combined Anthocyanins (%) 36.4±2.9 Total polyphenols (mg/L as (+)-catechin) 1863±43 Total Flavonoids (mg/L as (+)-catechin) 1458±53 Flavanols Vanillin Assay- FVA (mg/L as (+)-catechin) 1067±68 Proanthocyanidins - PR (mg/L as cyanidin chloride) 2791±155 FVA / PR 0.38±0.01 a

N2 2001

2000

N3 2001

2000

B1 2001

2000

B2 2001

2000

B3 2001

2001

13.83±0.10 1.5±0.8 ndb 3.57±0.02 6.2±0.2 0.26±0.06 2.2±0.2 1.8±0.25 0.26±0.04 1.3±0.2 nd

13.16±0.19 12.47±0.32 1.7±0.4 1.4±0.2 31.0±1.4 nd 3.34±0.04 3.37±0.02 7.2±0.5 8.8±0.4 0.21±0.04 0.23±0.02 2.5±0.4 2.4±0.1 2.3±0.2 1.7±0.3 0.4±0.1 0.18±0.05 0.89±0.09 1.8±0.2 0.9±0.2 nd

13.18±0.08 1.4±0.4 29.2±0.8 3.25±0.02 7.8±0.4 0.27±0.05 2.5±0.2 2.3±0.2 0.30±0.15 1.0±0.1 0.8±0.1

13.02±0.19 11.85±0.11 13.66±0.22 1.4±0.4 1.8±0.5 2.9±0.5 nd 28.9±0.7 nd 3.38±0.03 3.20±0.07 3.23±0.003 7.2±0.2 10.8±0.6 10.2±0.3 0.23±0.05 0.35±0.06 0.44±0.04 2.3±0.2 3.7±0.2 3.7±0.2 2.3±0.2 5.4±0.4 3.7±0.2 0.23±0.04 0.3±0.0 0.40±0.06 1.9±0.1 1.0±0.3 1.2±0.2 nd 0.6±0.3 nd

13.99±0.10 14.06±0.08 2.9±0.6 2.2±0.2 35.4±0.7 nd 3.30±0.07 3.19±0.02 8.5±0.4 8.0±0.1 0.40±0.02 0.40±0.02 3.2±0.2 4.2±0.2 2.2±0.3 1.4±0.1 0.72±0.07 0.48±0.03 1.0±0.1 0.90±0.04 0.5±0.1 nd

15.53±0.24 4.5±0.7 nd 3.28±0.03 8.2±0.4 0.45±0.02 3.2±0.1 1.8±0.1 0.35±0.04 1.1±0.2 nd

195±14 43.5±0.9 2750±84 2245±78

200±18 43.0±1.2 2351±58 1846±63

231±12 35.0±1.0 2838±53 2484±47

149±13 31.5±0.9 1883±78 1372±79

168±14 43.5±0.4 2750±62 1994±75

454±23 19.2±0.5 1453±54 1337±53

707±30 31.1±0.4 2329±50 2192±51

519±22 22.7±0.6 1854±38 1504±47

547±25 25.8±0.4 2217±40 2126±35

663±32 36.6±0.8 2880±63 2657±56

1348±91

1360±51

1539±49

1080±50

1517±68

360±21

721±30

340±21

741±33

917±42

4370±149 0.31±0.01

3349±102 0.41±0.00

4801±110 0.32±0.00

2697±106 0.42±0.01

3976±110 0.38±0.01

1110±84 2244±107 1360±86 2139±109 0.32±0.01 0.32±0.00 0.25±0.00 0.35±0.02

2953±112 0.35±002

Abbreviation: B (Barbera), N (Nebbiolo); nd: not detected.

Italian Food & Beverage Technology - LVI (2009) april -

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Table 4B Chromatic characteristics of wines in 2000 and 2001 vintages (±standard deviation); n=3. Samplea: Vintage: Clarity - L* Hue - H* (rad) Chroma - C* Colour Intensity - CI (1 mm) Colour Tone - CT % Yellow (A420/CI) % Red (A520/CI) % Blue (A620/CI)

B2 2001

2000

2001

2000

2001

2000

2001

2000

2001

24.7±0.8 0.599±0.003 71.2±0.06

27.3±1.0 0.610±0.002 72.7±0.4

25.3±0.7 0.606±0.002 72.9±0.5

22.0±0.7 0.581±0.003 66.1±0.4

33.0±0.9 0.618±0.002 79.2±0.5

27.1±0.8 0.613±0.002 69.8±0.4

14.2±0.7 0.471±0.002 53.8±0.5

5.3±0.6 10.8±0.6 7.6±0.5 2.8±0.3 0.259±0.004 0.399±0.002 0.322±0.002 0.234±0.003 34.8±0.4 47.7±0.5 41.3±0.4 21.1±0.3

0.731±0.011 0.6658±0.009 0.651±0.004 0.693±0.003 35.5±0.4 37.1±0.3 54.9±0.7 54.0±0.4 9.5±0.2 8.9±0.1

0.773±0.007 0.602±0.004 34.3±0.2 57.1±0.3 8.1±0.2

0.878±0.012 0.570±0.005 32.9±0.5 58.1±0.7 8.9±0.3

0.572±0.010 0.588±0.004 34.2±0.3 58.4±0.3 7.4±0.1

0.840±0.010 0.648±0.004 36.1±0.5 55.7±0.2 8.2±0.2

1.421±0.009 0.451±0.002 28.2±0.2 63.2±0.4 8.5±0.1

2.693±0.012 1.778±0.011 2.114±0.008 2.697±0.013 0.399±0.004 0.437±0.003 0.411±0-003 0.439±0.004 26.1±0.4 28.0±0.2 26.7±0.2 27.6±0.3 65.5±0.6 63.1±0.4 64.7±0.3 62.2±0.4 8.4±0.2 8.8±0.1 8.7±0.1 10.1±0.2

Abbreviation: B (Barbera), N (Nebbiolo).

potential value at pH 1. Barbera wines presented better results especially with regard to the A3.2 values (on average 80%). These results were repeated in the 2001 vintage. The amount of anthocyanins in the wines is dependent on the grape variety. In fact, in Barbera, the grapevine has an anthocyanin proﬁle made up mainly of molecules tri-substituted in the Bring (Cravero and Di Stefano, 1992, Di Stefano et al., 2002; Gerbi et al., 2004) and therefore more protected against oxidation. The decrease in concentration of these pigments appears remarkably inferior to that of the Nebbiolo variety. The wine anthocyanin profile (table 3B) shows a considerable drop in disubstituted anthocyanins compared to the grape, particularly those with a catechol type structure on the B-ring. Moreover, a prevalence of the malvidin-3-glucoside (Mv3G) emerges as well in the case of Nebbiolo, instead of peonidin-3-glucoside (Pe3G), as in the grapes. Generally, a ratio Pe3G/Mv3G >1 is found in Nebbiolo wines (Cagnasso et al.,

2001), but the opposite has also been found (Gerbi et al., 2002). The remarkable loss of disubstituted anthocyanins, easily extractable since the ﬁrst phases of maceration, is probably due to the complex processes of combination, oxidation and insolubilization that characterise anthocyanin-like substances during the course of winemaking (Cheynier et al., 1994; 1997; Cheynier, 2000). The situation regarding ﬂavonoids in wine (TF) differs between the two cultivars studied. For Nebbiolo, the percentage found in wine with respect to grape is relatively low (5 60-70%) for TF3.2 and only 50-60% for TF1 in the 2000 vintage. Instead, higher values were found in 2001 with an increase in both percentages recovered. Wines from Barbera show a TF content in wine greater than the potential shown in grapes at pH 3.2 (TF3.2) in both vintages. When TF wine was compared to the TF1 of grapes, the recovery factor varied, on average, from 50% in 2000 to 70% in 2001. Barbera grapes have few skin extractable proanthocyanidins

12 - Italian Food & Beverage Technology - LVI (2009) april

(Cravero and Di Stefano, 1992). The apparent anomaly of recovery percentage of TF3.2 can be explained on the basis of the high extractability of the seed proanthocyanidins during winemaking that depends, above all, on the ethanol concentration of the product. The aqueous solution (especially the pH 3.2 extraction) allows tannins with a low molecular mass only to be easily extracted. A good correlation between wine and grape composition was recorded (table 5). Total anthocyanins (AT) and chromatic parameters of the wine were highly correlated with the grape indexes (A1 and A3.2). The correlation associated with anthocyanin pigments highlights a secondary role of the cell maturity index (EA%) in determining the overall anthocyanin extraction. In fact, it seems that technology and the time of maceration produce a levelling action. Nevertheless, EA% does not appear superﬂuous because it provides information about how quickly anthocyanins can be extracted during the skin contact phase (ﬁg. 2). The EA% parameter is useful for

WINE

Table 5 Correlation coefﬁcient between grape indexes and wine colour components in experimental winemaking (2000 and 2001). Grape wine

TP FT FVA PR AT L* a* b* H* C* TC IC A420 (yellow) A520 (red) A620 (blue)

A3.2

-0.191 0.129 -0.735** -0.643* 0.973*** -0.946*** -0.934*** -0.959*** -0.949*** -0.939*** -0.909*** 0.946*** 0.935*** 0.947*** 0.934***

-0.040 0.263 -0.663* -0.533 0.978*** -0.964*** -0.960*** -0.973*** -0.969*** -0.970*** -0.877*** 0.968*** 0.964*** 0.966*** 0.962***

A280

FT1

0.650* 0.645* 0.549 0.574 -0.074 0.115 -0.020 0.078 0.032 0.045 0.105 -0.011 0.001 -0.018 0.007

-0.125 0.136 -0.407 -0.438 0.695* -0.668* -0.735** -0.698* -0.716* -0.685* -0.666* 0.717** 0.710* 0.715* 0.729*

FNA1

FT3.2

0.202 -0.059 0.767** 0.613* -0.874*** 0.854*** 0.782** 0.849*** 0.819** 0.829** 0.808** -0.814** -0.804** -0.818** -0.788**

0.703* 0.560 0.798** 0.762** -0.380 0.347 0.207 0.341 0.268 0.250 0.470 -0.239 -0.212 -0.254 -0.199

FNA3.2 0.543 0.301 0.906*** 0.818** -0.742** 0.711* 0.605* 0.711* 0.654* 0.642* 0.762** -0.633* -0.610* -0.643* -0.600

* p>0.95; ** p>0.99; *** p>0.999.

programming the winemaking process in particular for grape varieties rich in easily degradable anthocyanins (Nebbiolo, Sangiovese, Pinot noir, Freisa). The correlations found between the colour indexes of wine (Glories’ and CIELAB parameters)

with the same A1 and A3.2 indexes is signiﬁcant for the colour of the future wine. They are characterised by correlation coefﬁcients >0.93 and, in both cases, they are better than those carried out with the A3.2 index (table 5).

Table 6 Regression coefﬁcient (y=a+bx) between grape indexes and wine phenols and colour components in experimental winemaking (conﬁdence interval for p=0.95). Y wine AT AT IC IC TC TC C* C* H* H* L* L* A420 A420 A520 A520 A620 A620 FVA

X grape A1 A3.2 A1 A3.2 A1 A3.2 A1 A3.2 A1 A3.2 A1 A3.2 A1 A3.2 A1 A3.2 A1 A3.2 FNA3.2

-28.94±79.12 -199.8±97.5 -0.1045±0.4097 -0.7553±0.4432 0.7209±0-0719 0.7907±0.1120 91.14±10.11 106.54±9.80 0.7571±0.0778 0.8830±0.0816 36-66±5.33 45.04±5.91 0.0631±0.1092 -0.0976±0.1108 -01242±0.2782 -0.5682±0.3019 -0.01523±0.0440 -0.07931±0.04564 29.3±358.1

0.5049±0.090 1.193±0.194 0.001887±0.000468 0.004495±0.000882 -0.000241±0.000082 -0.000540±0.000223 -0.04316±0.01156 -0.1039±0.0195 -0.000350±0.000089 -0.000850±0.000162 -0.02367±0.00610 -0.05670±0.0118 0.000437±0.000125 0.00106±0.00022 0.001249±0.000318 0.002996±0.000601 0.000175±0.000050 0.000424±0.000091 0.7724±0.2722

0.946 0.956 0.902 0.936 0.826 0.769 0.888 0.942 0.899 0.939 0.895 0.929 0.875 0.929 0.898 0.934 0.873 0.925 0.821

159.5*** 193.3*** 83.1*** 132.9*** 42.8*** 30.0*** 71.3*** 145.1*** 80.1*** 139.0*** 77.0*** 118.7*** 62.8*** 118-3*** 78-9*** 127.2*** 61.9*** 111.5*** 41.2***

* p>0.95; ** p>0.99; *** p>0.999.

The proanthocyanidin concentrations in red wines are represented by the PR and FVA indexes. These parameters were well correlated with the non-anthocyanin flavonoids (NAF1 and NAF3.2) and total flavonoids (TF1) in grapes. In particular, NAF3.2 seems better for assessing the flavanols that are reactive to vanillin (low-molecular proanthocyanidins). Considering that the seeds usually contain principally low-molecular weight flavanols (Prieur et al., 1994; Souquet et al., 1996) compared to the skin, the NAF3.2 value will tend to increase when the seed is less mature. The linear regression equations of the best correlation, found when all data were considered, are shown (table 6). The high R2 value confirms that the grape indexes are useful for predicting the composition of the future wine by expressing the quantitative potential of the grape. Industrial scale winemaking was carried out during the 2002, 2003 and 2004 vintages. Climatic conditions were very different during the three years; 2002 had a rainy pre-harvest period, 2003 had high temperatures for the entire ripening period along with widespread drought. 2004 was generally favourable with intermediate conditions between vintages. The correlation coefficients recorded in the industrial winemaking are shown in table 7. The data refer to the single years; substantial improvements in the correlation coefficients in all three years were only noted in a few cases. There was a good correlation between the total anthocyanins (AT) and colour parameters of

Italian Food & Beverage Technology - LVI (2009) april -

WINE

Table 7 Correlation coefficient between grape indexes and wine phenols and colour composition in industrial winemaking (2002-2004). Grape wine FT AT TC IC A420 (yellow) A520 (red) A620 (blue)

A1 -0.557** 0.930*** -0.705*** 0.904*** 0.853*** 0.934*** 0.716***

A3.2

A280

-0.516** 0.850*** -0.750*** 0.786*** 0.723*** 0.821*** 0.624**

FT1

0.626** -0.271 0.155 -0.310 -0.300 -0.322 -0.226

FT3.2

0.645*** -0.338 0.249 -0.420* -0.380 -0.449* -0.300

0.708*** -0.673*** 0.434* -0.727*** -0.685*** -0.756*** -0.556**

* p>0.95; ** p>0.99; *** p>0.999.

the industrial wines with the A1 and A3.2 indexes of the grapes. These data seem to be in agreement with the experimental wines described. The correlation coefficients are lower but still significant and are better if compared with A1. The regression equations (table 8) have different values for the a and b coefficients for all three years; the values are less than those obtained in the experimental trials (table 6). In 2003, a year with high temperatures during the ripening period, the AT values in wine were higher than those (AT3.2) in the grapes. The variability is mostly due to the different states of cell wall fragility which favoured easier extractions in 2002 and 2004 (Amrani-Joutei and Glories, 1994; Amrani-Joutei and Glories 1995ab). The lower A3.2 values in the 2003 harvest seems to have been due to lower efficiency of aqueous pH 3.2 extracting solution with low cell wall fragility. The comparison of the TF indexes (table 8) is good when the three years are grouped together, while the data for 2003 alone are not significant. This appears to have been due to cell

walls that were less brittle which prevented the release of tannic flavonoids enclosed in the more complex cellular structures of anthocyanins (Amrani-Joutei et al., 1994; Amrani-Joutei and Glories, 1994;1995a,b). In fact, the very high temperatures in July and August were excessively stressful to the vines in 2003, slowing down the enzymatic degradation of the polysaccharide structures. In 2004 a non-linear relationship between TF wine and TF3.2 grape indexes was recorded (fig. 3); this seems to indicate a lower estimate of the potential flavo-

14 - Italian Food & Beverage Technology - LVI (2009) april

noids in grapes (to medium-low concentrations). In fact, this is actually due to the low extraction efﬁciency of the aqueous buffer (pH 3.2) for the Barbera grape samples and to the more rigid cell wall structure. In a less favourable vintage, the extraction of tannic substances is more standardized in industrial winemaking. This effect, caused by maceration conditions, tends to annul the grape variety differences.

CONCLUSIONS The various parameters evaluated, including ﬂavonoid indexes, have shown a clear connection with the phenolic composition indexes of wines. The phenolic parameters of the grapes considered can function as good prediction indexes of the future wine and are therefore of special technological interest. The EA% index measures the ease with which anthocyanins can be extracted in the ﬁrst phase of skin contact. It has been shown at the experi-

Table 8 Regression coefﬁcient (y=a+bx) between grape indexes and wine phenols and colour components in industrial winemaking (conﬁdence interval for p=0.95). Y wine

X grape

AT AT IC IC TC TC A420 A420 A520 A520

A1 A3.2 A1 A3.2 A1 A3.2 A1 A3.2 A1 A3.2

-160.5±157.1 -280.3±253.4 -0.7101±0.6974 -1.022±1.205 0.8944±0.1480 1.0220±0.1622 -0.0872±0.2279 -0.1343±0.3677 -0.5769±0.3629 -0.8224±0.6724

0.8163±0.1571 1.699±0.465 0.003104±0.000697 0.006274±0.002231 -0.000385±0.000148 -0.000947±0.00300 0.000777±0.000228 0.001513±0.000681 0.002001±0-000363 0.004129±0.001245

0.853 0.723 0.810 0.630 0.593 0.681 0.714 0.515 0.867 0.703

116.1*** 57.3*** 85.2*** 34.0*** 29.1*** 42.7*** 50.0*** 21.2*** 130.8*** 47.3***

* p>0.95; ** p>0.99; *** p>0.999.

WINE

Vitic. 114: 281. Bourzeix M., Weyland D. and Heredia N. 1986. A study of catechins and procyanidins of grape clusters, the wine and other by-products of the vine. Bull. OIV. 59: 1171. Cagnasso E., Ummarino I. and Di Stefano R. 2001. Estrazione dei polifenoli di uve Nebbiolo da Barolo con sistemi diversi di viniﬁcazione. L’Enologo 37: 87. Cayala L., Cottereau Ph. and Renard R. 2002. Estimation de la maturité phénolique des raisin rouges par la méthode I.T.V. standard. Rev. Fr. Oenol., 193: 10. Celotti E. and Carcereri De Prati G. 2000a. Studio della maturità fenolica delle uve rosse per valorizzare l’area viticola dei Colli Berici. L’Enologo. 36: 79. Fig. 3 - Regression between total ﬂavonoids (TF) of the wine (industrial scale) and corresponding grape indexes to pH1 (TF1) and pH 3.2 (TF3.2) in 2004 (n=10).

Celotti E. and Carcereri De Prati G. 2000b. La qualità fenolica delle uve rosse. Valutazione oggettiva mediante misura del colore. Ind. Bevande. 29: 378.

mental level, and later verified in industrial winemaking, that the modality and time of maceration can make the yield of the extraction process more uniform even for each variety studied. It is also true that different, carefully selected extraction modalities can highlight the differences between different grapes thus affecting the final characteristics of the wine. When designing a wine it is indispensable to choose the best-suited extraction conditions for the desired results. The phenolic maturity indexes described here play an important role in the timing and modality during the maceration process so as to highlight the inherent potential of the grape. The simplicity of the model showed that the correlation was strongly influenced by vintage. To interpret the data, a specific vintage reference must be defined. Therefore, new studies are indispensable if this limitation is to be overcome.

Celotti E., Della Vedova T., Ferrarini R. and Martinand S. 2007. The use of reﬂectance for monitoring phenolic maturity curves in red grapes. Ital. J. Food Sci. 19:91.

From “Italian Journal of Food Science” nr. 3/2008

REFERENCES Amrani-Joutei K., Glories Y. and Mercier M. 1994. Localisation des tanins dans la pellicule de baies de raisin. Vitis. 33: 133. Amrani-Joutei K. and Glories Y. 1994. Etudes en conditions modèles de l’extractibilité des composes phénoliquesndes pellicules et des pépins de raisin rouge. J. Int. Sci. Vigne Vin, 28: 303. Amrani-Joutei K. and Glories Y. 1995a. Tanins et anthocyanes: localisation dans la baie de raisin et mode d’extraction. Rev. Fra. Oenol., 153: 28. Amrani-Joutei K. and Glories Y. 1995b. Etude de la localisation et de l’extrabilité des tannins et des anthocyanes de la pellicule de raisin. In Œnologie 95, 5e Symposium Internationald’Oenologie (Proceedings), p. 119. Bordeaux-Lac, 15 to 17 June 1995, Coordonnateur Lonvaud-Funel, Technique & Documentation, Paris. Arnold R.A., Noble A.C. and Singleton V.L. 1980. Bitterness and astringency of phenolics fraction in wine. J. Agric. Food Chem. 28: 675. Atasanova V., Fulcrand H., Cheynier V. and Moutounet M. 2002. Effect of oxygenation on polyphenol changes occurring in the course of wine-making. Anal. Chim. Acta. 458: 15.

Cheynier V., Souquet J.M., Kontek A. and Moutounet M. 1994. Anthocyanin degradation in oxidising grape musts. J. Sci. Food Agric. 66: 283. Cheynier V., Hidalgo-Arellano I., Souquet J.M. and Moutounet M. 1997. Estimation of the oxidative changes in phenolic compounds of Carignane during winemaking. Am. J. Enol.Vitic. 48: 225. Cheynier V. 2000. Grape polyphenols and their reactions in wine. In Polyphenols 2000. Freising-Weihenstephan Germany, September 10-15, S. Martens, D. Treutter, and G. Forkmann (Eds.), p. 1. Freising, Germany. Cravero M.C. and Di Stefano R. 1992. Composizione fenolica di alcune varietà di vite coltivate in Piemonte. Vignevini. 19: 47. Crespy A. 2002. La maturité polyphénolique. Rev. Oenol. 105: 40. De Freitas V.A.P., Glories Y. and Monique A. 2000. Developmental changes of procyanidins in grapes of red Vitis vinifera varieties and their composition in respective wines. Am. J. Enol. Vitic. 51: 397. Di Stefano R., Cravero M.C. and Gentilini N. 1989. Metodi per lo studio dei polifenoli dei vini. L’Enotecnico. 25: 83.

Aubert S. and Poux C. 1968. Extractions des composés phénoliques du raisin. Ann. Technol. Agric. 18: 93.

Di Stefano R. and Cravero M.C. 1991. Metodi per lo studio dei polifenoli dell’uva. Riv. Vitic. Enol. 44: 37.

Barcelo J.M. 1997. La gestion de la maturation: le premier acte oenologique. Incidence sur les proﬁls de vins de Syrah dans les Côtes du Rhône. Prog. Agric.

Di Stefano R., Borsa D., Maggiorotto G. and Corino L. 1995. Terpeni e polifenoli di uve aromatiche a frutto colorato prodotte in Piemonte. L’Enotecnico. 29: 75.

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Di Stefano R., Borsa D., Bosso A. and Garcia-Moruno E. 2000. Sul signiﬁcato e sui metodi di determinazione dello stato di maturità dei polifenoli. L’Enologo. 36: 73.

The effect of Grapevine Leafroll and Rugose Wood sanitation on agronomic performance and berry and leaf phenolic content of a Nebbiolo clone (Vitis vinifera L.). Am. J. Enol. Vitic. 48: 438.

Di Stefano R., Borsa D., Ummarino I., Gentilizi N. and Follis R. 2002. Evoluzione della composizione polifenolica di uve da cultivars diverse durante la maturazione. L’Enologo. 38: 81.

Gunata Z., Pineau J. and Cordonnier R. 1987. Determination de la qualitè de la vendange par sa richesse en composés phenoliques. Applications a la viniﬁcation. Rev. Fr. Oenol. 107: 7.

EEC. 1990. Commission Regulation N. 2676 of 17 September 1990 Determining Community methods for analysis of wines. OJ L272, 3.10.1990.

Hebrero E., Santos-Buelga C. and Rivas Ponzalo J.C. 1988. High performance liquid chromatography-diode array spectroscopy identiﬁcation of anthocyanins of Vitis vinifera variety Tempranillo. Am. J. Enol. Vitic. 39: 227.

Gerbi V., Zeppa G. and Rolle L. 2002. Evoluzione delle antocianine nel corso della vinificazione delle uve nebbiolo. In “Ricerche e Innovazioni nell’Industria Alimentare”, a cura di S. Porretta, Vol. V, p. 420. Chiriotti Editori, Pinerolo, TO, Italy. Gerbi V., Rolle L., Guidoni S., Zeppa G. and Schneider A. 2004 Indagine sul profilo antocianico di vitigni autoctoni piemontesi. In “Ricerche e Innovazioni nell’Industria Alimentare”, a cura di S. Porretta, vol. VI, p. 377. Chiriotti Editori, Pinerolo, TO, Italy. Glories Y. 1984. La couleur des vins rouges. 2me partie. Mesure, origine et interprétation. Conn. Vigne Vin. 18: 253. Glories Y. 2001. Caractérisation du potentel phénolique: adaptation de la vinificationProg. Agric. Vitic.118: 347. Glories Y. and Augustin M. 1993. Maturité phénolique du raisin, consèquences technologiques: applications aux millésimes 1991 et 1992. In Actes du Colloque ”Journée Technique du CIVB” 21 Janvier, p. 56. CIVB, Bordeaux, France. Glories Y. and Saucier C. 2000. Tannin evolution from grape to wine. Effects on wine taste. In Proceedings of the ASEV 50th Anniversary Annual Meeting, Seattle, WA. J.M. Rantz (Ed.), p. 353. ASEV, Davis, CA. González-Neves G., Charamelo D., Balado J., Barreiro L., Bochicchio R., Gato G., Gil G., Tessore A., Carboneau A. and Moutounet M. 2004. Phenolic potential of Tannat, Cabernet Sauvignon and Merlot grapes and their correspondence with wine composition. Anal. Chim. Acta 513: 191. González-Neves G., Franco J., Ferrer M., Moutounet M. and. Carboneau A. 2007. Predicción de la composición fenólica y el color de los vinos tintos de acuerdo con el potencial polifenólico de la uva. XXXth OIV World Congress, Budapest 10-16 June. Guidoni S., Mannini F., Ferrandino A., Argamante N. and Di Stefano R. 1997.

L a m a d o n F. 1 9 9 5 . Pro t o c o l e p o u r l’évalutation de la richesse polyphénolique des raisins. Rev. Oenol., 76: 37. Letaief H., Rolle L., Zeppa G., Orriols I. and Gerbi V. 2007. Phenolic characterization of grapevine cultivars from Galicia (Spain) Brancellao, Merenzao and Mencia (Vitis vinifera L.). Ital. J. Food Sci. 19: 101. Margheri G., Tonon T., Pellegrini R. and Sartori G. 1985. Correlazione tra la composizione biochimica dell’uva, le tecniche di viniﬁcazione e la qualità dei vini. L’Enotecnico. 21: 1129. Martinez L. 2002. La dégustation des baies de raisin. Rev. Oenol. 105: 19. Mattivi F., Prast A., Nicolini G. and Valenti L. 2002a. Validazione di un nuovo metodo per la misura del potenziale polifenolico delle uve rosse e discussione del suo campo di applicazione in enologia. Riv. Vitic. Enol. 56: 55. Mattivi F., Zulian C., Nicolini G. and Valenti L. 2002b. Wine, biodiversity, technology, and antioxidants. Ann. N.Y. Acad. Sci. 957: 37.

Ribereau-Gayon P. 1971. Evolution des composés phénoliques au cours de la maturation du raisin. I. Expérimentation 1969. Connaiss. Vigne Vin. 5: 247. Riou V. and Asselin C. 1996. Potentiel polyphénolique disponible du raisin. Estimation rapide par extraction partielle à chaud. Prog. Agric. Vitic., 113: 382. Robichaud J.L. and Noble A .C. 1990. Astringency and bitterness of selected phenolics in wine. J. Sci. Food Agric. 53: 343. Rolle L. and Guidoni S. 2007. Color and anthocyanin evaluation of red winegrapes by CIE L*, a*,b* parameters. J. Int. Sci. Vigne Vin. 41: 193. Romero-Cascales I., Ortega-Regules A., López-Roca J.M., Fernández-Fernández J.I. and Gómez-Plaza E. 2005. Differences in anthocyanin extractability from grapes to wines according to variety. Am. J. Vitic. Enol. 56: 212. Rousseau J. and Delteil D. 2000. Présentation d’une méthode d’analyse sensorielle des raisins. Principe, méthode et grille d’interprétation. Rev. Fr. Oenol. 173: 10. Saint-Criq N., Vivas N. and Glories Y. 1998a. Apports récents à l’interprétation des critéres de la qualité des vin rouges. Rev. Fr. Oenol. 169: 19. Saint-Criq N., Vivas N. and Glories Y. 1998b. Maturation phénolique des raisins rouges relation avec la qualité des vins. Comparaison des cépges Merlot et Tempranillo. Prog. Agric. Vitic. 115: 306. Saint-Criq N., Vivas N. and Glories Y. 1998c. Maturité phénolique: déﬁnition et contrôle. Rev. Fr. Oenol. 173: 22.

Mattivi F. 2006. Gli indici di maturazione delle uve e la loro importanza. Quad. Vitic. Enol. Univ. Torino, 28: 27.

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.

Moutounet M., Rigaud J., Souquet J.M. and Cheynier V. 1996. Caractérisation structurale des tanins de la baie du raisin. Bull. OIV. 69: 433.

Souquet J-M., Cheynier V., Brossaud F. and Moutounet M. 1996. Polymeric proanthocyanidins from grape skins. Phytochem. 43: 509.

Peyron D. 1998. Le potentiel polyphénolique du Pinot Noir. Rev. Fr. Oenol. 170: 42.

Venencie C., Uveira M.N. and Guiet S. 1997. Maturité polyphénolique du raisin mise en place d’une méthode d’analyse de routine. Rev. Fr. Oenol. 167: 36.

Piracci A. 1994. Evaluation instrumentale de la couleur. J. Int. Sci. Vigne Vin. 28: 247. Prieur C., Rigaud J., Cheynier V. and Moutounet M. 1994. Oligomeric and polymeric procyanidins from grape seeds. Phytochem. 36: 781. Ribereau-Gayon P. 1970. Le dosage des composés phénoliques totaux dans le vins rouges. Chimie Anal. 52: 627.

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Venencie C., Videau B. and Michel D. 1998. Contrôle maturité: analyse des pellicules ou des baies entiéres? Rev. Fr. Oenol. 169: 13. Zeppa G., Rolle L., Gerbi V. and Guidoni S. 2001. Anthocyanin composition of four autochthonous Vitis vinifera grapevine varieties from the Piedmont. Ital. J. Food Sci. 13: 405.

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B. SIMONATO - E. TOSI1 - F. MAINENTE - M. AZZOLINI1 P. SPINELLI - M. CRISTOFOLETTI2 - G. ZAPPAROLI2* Dipartimento di Scienze, Tecnologie e Mercati della Vite e del Vino Università degli Studi di Verona - Via delle Pieve 70 - 37029 San Floriano - Verona - Italy 1 Centro per la Sperimentazione in Vitivinicoltura - Provincia di Verona Servizio Agricoltura - Via delle Pieve 64 - 37029 San Floriano - Verona - Italy 2 Dipartimento Scientiﬁco e Tecnologico - Università degli Studi di Verona Strada Le Grazie 15 - 37134 Verona - Italy *e-mail: giacomo.zapparoli@univr.it

EFFECTS OF CENTRIFUGATION ON MALOLACTIC FERMENTATION IN RED WINE Key words: biogenic amines, malolactic fermentation, Oenococcus oeni, wine centrifugation

INTRODUCTION In winemaking centrifugation is used to clarify musts and wines (Ribéreau-Gayon et al., 2006). Must centrifugation allows the rapid removal of suspended grape solids. In wineries centrifugation is widely used in different phases of vinification: at devatting to rapidly reduce wine turbidity, in fining treatments, performed by adding organic (e.g. proteins) (Maury et al., 2003) or inorganic substances (e.g. bentonite) (Muhlack et al., 2006) and at bottling to facilitate the filtration process. Moreover, centrifugation can be used to arrest alcoholic fermentation (AF) in the production of sweet wines. Centrifugation performed after wine devatting results in a de-

crease in the yeast and bacterial populations. Nevertheless, to effectively remove bacteria, high rotational speeds (15,000-20,000 rpm) are necessary (RibéreauGayon et al., 2006). Moreover, high speed centrifugation could reduce important wine bacteria growth factors, such as nitrogen sources, vitamins and fatty acids, that would affect malolactic fermentation (MLF) kinetics. Excessive must clarification could inhibit fermentation activities (Delfini et al., 1993). Ferrando et al. (1998) observed that must centrifugation, compared to other clarification techniques such as vacuum filtration, does not seem to negatively influence the AF kinetics and wine quality. Since the centrifugation of wine after AF has many advantages,

SUMMARY The centrifugation of wine is a practice used by industrial wineries for rapid wine clariﬁcation. The effect of centrifugation on spontaneous malolactic fermentation (MLF) in red wine has been evaluated. Red wine was centrifuged after devatting, by using an industrial disc centrifuge, at ﬂow rates of 3,500, 2,000, 1,500 and 1,000 L/h and at a constant rotational speed of 11,000 rpm. Centrifuged wines had a lower nitrogen and proanthocyanidin concentration than the control (not centrifuged) wine. Malic acid consumption was favoured in wine centrifuged at 3,500 L/h but was delayed at 1,500 and 1,000 L/h. Indigenous lactic acid bacteria decreased, at most, by 2 log10 cfu/ mL. Moreover, after MLF, the total content of biogenic amines decreased in centrifuged wines. Putrescine was the most abundant amine detected (4.84-7.34 mg/L), while low concentrations of histamine were found (0.82-1.05 mg/L).

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this practice has become increasingly more widespread in industrial wine production (RibéreauGayon et al., 2006). Consequently, an investigation of the effects of this kind of clariﬁcation on MLF is of importance for the science of winemaking. To the best of our knowledge no data are available on the effects of centrifugation of wine on MLF, that is either induced by indigenous strains or by inoculation with selected strains. The aim of this study was to evaluate the main effects of centrifugation on the chemical and microbiological composition of wine. Industrial disc centrifugation was applied at different ﬂow rates after wine devatting. The impact of centrifugation on indigenous lactic acid bacteria was evaluated by monitoring MLF.

MATERIALS AND METHODS Vinification and centrifugation Fermentation of grapes for the production of Valpolicella wine (Italy) was carried out in a tank by Saccharomyces cerevisiae Lalvin D80 (Lallemand Inc., Montreal, Canada). AF was monitored by analysing sugar consumption and ethanol production. After AF, the wine was analysed and divided into four parts to be centrifuged at different flow rates. A disc centrifuge (model SE 161 EIX, Seital, Vicenza, Italy), consisting of a bowl rotating at 11,000 rpm with a maximum capacity of 6,000 L/ h was used. Wine samples were centrifuged at flow rates of 3,500, 2,000, 1,500 and 1,000 L/h, and

then transferred to tanks containing 100 L of each sample, called 3,500, 2,000, 1,500 and 1,000 wine. Spontaneous MLF was monitored by measuring the malic acid depletion and determining the LAB concentration. Trials were carried out in a wine cellar where the temperature ranged from 18°-20°C.

London, UK) and MRS (Oxoid) plus 10% tomato juice (MRS-tj) with 0.02% cycloheximide. For the yeast counts, plates were incubated aerobically at 28°C for three days, while for LAB counts, an Anaerocult A kit (Merck, Darmstadt, Germany) was used and plates were incubated anaerobically for seven days. A total of 30 isolates (six isolates per trial) were randomly taken from the plates for identification. Yeasts were classified on the basis of colony morphology according to Pallmann et al. (2001). In order to identify the LAB, a preliminary classification was carried out based on morphological and biochemical tests such as gram staining, and catalase and sugar fermentation. Rod-shaped isolates were identified by sugar fermentation (Fugelsang and Edwards, 2007), while coccal-shaped ones were shown to belong to Oenococcus oeni through species-specific PCR according to Zapparoli et al. (1998).

Wine analysis Alcohol, pH, total acidity, residual sugars and total dry extract content were determined by the official OIV methods. Organic acids were quantified using enzyme kits (La Roche, Basel, Switzerland). Total polyphenols, total anthocyanins, proanthocyanidins, wine colour density and hue were quantified spectrophotometrically according to Di Stefano et al. (1989). Nitrogen quantification was carried out by mineralisation according to the method of Hach et al. (1985). Wine turbidity, expressed in Nephelometric Turbidity Units (NTU), was measured before and after the centrifugation treatment, using a Hach 2100N turbidimeter (Hach Company, Loveland, Colorado) calibrated with Formazin turbidity standard 4000 NTU. The presence of eight biogenic amines (BA) (histamine, cadaverine, putrescine, phenylethylalanine, amylamine, isobutylamine, methylamine and isopropylamine) was determined in wine after MLF by HPLC according to Torrea and Ancin (2001).

RESULTS

Microbiological analysis and species identiﬁcation For the enumeration of yeasts and LAB, wine samples were plated in duplicate on WL nutrient agar medium (Oxoid Ltd.,

After centrifugation the wine turbidity values, proanthocyanidin concentrations and total nitrogen content decreased signiﬁcantly (table 1). The proanthocyanidin concentrations were

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Statistical treatment of the data Microviniﬁcations were carried out in triplicate and wine analyses were performed for each independent trial. Data were statistically treated applying the T-test and signiﬁcant differences (p<0.05) are reported.

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Table 1 Composition of non-centrifuged wine (control) and wines centrifuged at various ﬂow rates. Control

Centrifugation ﬂow rates (L/h) 3,500

Turbidity pH Ethanol Residual sugars Total acidity Acetic acid Malic acid L-lactic acid Total polyphenols Total anthocyanins Proanthocyanidins Colour density Hue Total nitrogen 1

NDT % vol. g/L g tartaric acid/L g/L g/L g/L mg gallic acid/L mg malvidin-3 glucoside/L mg cyanidin/L

mg/L

1075.3±8.6 a1 3.30±0.01 10.93±0.05 5.41±0.12 6.20±0.03 0.14±0.01 1.59±0.05 0.05±0.01 1187±79 360±6 3152±25 a 1.01±0.01 a 0.45±0.00 154±11 a

2,000

12.8±0.2 b 3.31±0.01 10.89±0.06 5.35±0.09 6.18±0.02 0.13±0.01 1.61±0.04 0.05±0.00 1226±44 353±7 3182±18 a 1.11±0.11 a 0.45±0.00 109±3 b

4.9±0.1 c 3.32±0.01 10.92±0.02 5.45±0.15 6.25±0.03 0.14±0.01 1.63±0.03 0.04±0.01 1231±8 364±15 3036±22 b 1.12±0.07a 0.44±0.00 100±2 c

1,500 3.0±0.0 d 3.33±0.00 10.90±0.03 5.23±0.10 6.18±0.02 0.13±0.00 1.60±0.04 0.06±0.01 1223±8 353±5 3036±23 b 1.19±0.01 b 0.45±0.00 98±2 c

1,000 2.4±0.0 e 3.33±0.01 10.95±0.03 5.42±0.11 6.21±0.02 0.13±0.01 1.60±0.03 0.05±0.01 1254±8 354±3 2988±17 b 1.17±0.01 b 0.45±0.00 89±2 d

Values followed by different letters within a row are signiﬁcantly different at p<0.05.

not statistically significant in the 3,500 wine but decreased significantly in the other samples with respect to the control. Total nitrogen content was reduced by about 30% in wine centrifuged at 3,500 L/h flow rate, by 36% in wine centrifuged at 2,000 and 1,500 L/h flow rates and by 42% in wine centrifuged at 1,000 L/h flow rate in comparison with the control wine. After AF but before centrifugation the microbial populations were constituted by yeasts and LAB. Yeasts, grown on WL medium, were identified as Saccharomyces spp., on the basis of colony and cell morphology. Their ascription to S. cerevisiae is highly probable because a commercial strain of this species was inoculated in the must to carry out AF. The isolates from MRS-tj plates were identified as L. plantarum by sugar fermentation pattern for rods and as O. oeni by species-specific PCR (data not shown). The estimated concentrations of Lactobacillus

spp. and O. oeni. were 6.0x103 and 2.0x103 cfu/mL, respectively. The degree to which the centrifugation of wine removed the yeasts and LAB depended on the ﬂow rate (ﬁg. 1). The yeast cells

were removed more effectively than bacteria. Using low flow rates, yeasts were almost completely eliminated (a reduction of about 7 log10 cfu/mL for the 1,000 wine compared with the

Fig. 1 - Concentration of Saccharomyces cerevisiae (dark grey columns), Oenococcus oeni (light grey columns) and Lactobacillus spp. (crossed columns) determined in non-centrifuged wine (control) and wines centrifuged at various ﬂow rates. 1 Values followed by different letters (capital for S. cerevisiae, small for O. oeni and italics for Lactobacillus spp.) on each column are signiﬁcantly different at p<0.05. Italian Food & Beverage Technology - LVI (2009) april -

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to have been negligible. The results were not correlated with the reduction in the number of indigenous malolactic bacteria cells obtained by the different centrifugations (fig. 1). Even though the bacteria concentration in the 3,500 wine was similar to that of the control, the growth was faster and MLF was completed sooner than in the non-centrifuged wine. Since biogenic amines are undesirable substances that are generally produced in wine by decarboxylase activity of LAB, some important amines were quantified in all of the wines after MLF (table 2). The amylamine and putrescine concentrations decreased in all of the centrifuged wines with respect to the control. Histamine was present at low concentrations in all of the wines, but the content was significantly higher in the 1,000 wine with respect to the others. Fig. 2 - Malic acid (g/L) (A) and lactic acid bacteria concentration (log10 cfu/mL) (B) measured in non-centrifuged wine (control) and wines centrifuged at the flow rates of 3,500, 2,000, 1,500 and 1,000 L/h.

control). About 2 log10 cfu/mL of O. oeni cells were removed. The application of a flow rate of 3,500 L/h did not significantly reduce the O. oeni cell concentration, but decreased that of Lactobacillus spp. In the 1,500 and 1,000 wines the Lactobacillus spp. population disappeared. Fig. 2 shows the kinetics of MLF in all of the wines. The onset and completion of malic acid depletion occurred earlier in the 3,500 wine with respect to the other wines. Wine centrifugation at lower flow rates either did not produce any differences (2,000

L/h) or prolonged MLF (1,500 and 1,000 L/h) with respect to the control (ﬁg. 2A). Moreover, the different initial cell concentrations in the wines produced affected the growth kinetics of the bacterial population (ﬁg. 2B). In all of the wines, MLF was carried out prevalently by O. oeni. In the control, 3,500 and 2,000 wines the Lactobacillus spp. concentrations remained low (<104 cfu/mL) in correspondence to the maximum rate of malic acid consumption. In these wines the contribution of the residual Lactobacillus spp. cells to MLF seems

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DISCUSSION The most relevant consequence of centrifugation on the chemical composition of wine was the variation in the nitrogen content. Studies conducted on the production of extracellular protease by O. oeni elucidated the mechanisms involved in the utilization of the nitrogen source during MLF in wine (Remize et al., 2005). Since the proteins/peptides, produced by yeasts, can inhibit O. oeni growth (Comitini et al., 2005; Osborne and Edwards, 2007), a depletion in wine proteins could affect the growth of bacteria in centrifuged wine. Similarly, centrifugation could deplete other

WINE

Table 2 Biogenic amine content (mg/L) determined on non-centrifuged wine (control) and wines centrifuged at various ﬂow rates. Control

Centrifugation ﬂow rates (L/h) 3,500

Amylamine Cadaverine Phenylethylamine Isobuthylamine Histamine Methylamine n-Propylamine Putrescine Tyramine Total 1

0.45±0.04 a1 0.00 0.09±0.01 0.00 0.86±0.06 a 0.00 0.00 7.34±0.03 a 0.29±0.02 9.01±0.02 a

0.34±0.01 b 0.00 0.10±0.00 0.00 0.82±0.02 a 0.00 0.00 5.31±0.07 b 0.30±0.02 6.87±0.08 b

2,000

1,500

0.32±0.01 b 0.00 0.09±0.01 0.00 0.91±0.01 a 0.00 0.00 5.25±0.10 b 0.27±0.02 6.84±0.10 b

0.36±0.02 b 0.00 0.11±0.01 0.00 0.85±0.01 a 0.00 0.00 5.47±0.11 b 0.31±0.02 7.10±0.13 b

1,000 0.37±0.02 b 0.00 0.08±0.01 0.00 1.05±0.05 b 0.00 0.00 4.84±0.11 c 0.30±0.01 6.64±0.07 c

Values followed by different letters within a row are signiﬁcantly different at p<0.05.

nutritional factors needed for LAB. Guerrini et al. (2002), studying the effects of oleic acid on O. oeni, stressed that MLF could be negatively affected if oleic acid is lacking in the wine due to clarification. The effects of removing the cells by centrifugation, partially explain the results of the MLF kinetics. The reduction of the initial cell concentration by centrifugation mainly affects the onset of MLF. Because low flow rates (<1,500 L/h) cause a marginal reduction of the bacteria concentration they could be used to delay the population growth. On the other hand, high flow rates (>2,000 L/h) seem to either have no effects or favour spontaneous MLF. Besides cell concentration, the effectiveness of centrifugation on the removal of the cells also depends on cell shape and size as well as the type of association (single, in pairs or in chains). Since it has been demonstrated that the cell size of wine microorganisms is related to their physiological state (Millet and Lonvaud-Funel, 2000), gentle centrifugation at the devatting

stage could selectively modify the bacterial composition, thereby affecting MLF. Wine storage in the presence of lees appears to contribute to the increase of BA in wine (Marques et al., 2008). Therefore, after AF, the amount of residual yeast lees should be a source of BA formation. The puterscine content in the control and centrifuged wines could be explained by different accumulations of ornithine due to contact with the lees during MLF. O. oeni strains can contribute significantly to the BA content in wine, particularly by the accumulation of putrescine (Mangani et al., 2005). Clarification by centrifugation before MLF may affect the production of BA. In conclusion, this study demonstrates that wine centrifugation, carried out at the devatting stage, has a significant impact on the microbial component of wine. This process could affect the competition between indigenous and selected malolactic bacterial strains when wine is inoculated with a starter. Further investigations are needed to better understand the effect that centrifugation has on

the availability of nutritional factors and on the removal of substances that inhibit the growth of bacteria. From “Italian Journal of Food Science” nr. 4/2008

REFERENCES Comitini F., Ferretti R., Clementi F., Mannazzu I. and Ciani M. 2005. Interaction between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni. J. Appl. Microbiol. 99: 105. Delfini C., Cocito C., Ravaglia S. and Conterno L. 1993. Influence of clarification and suspended grape solid materials on sterol content of free run and pressed grape musts in the presence of growing yeast-cells. Am. J. Enol. Vitic. 44: 452. Di Stefano R., Cravero M.C. and Gentilini N. 1989. Metodi per lo studio dei polifenoli dei vini. L’Enotecnico 5: 83. Ferrando M., Guell C. and Lopez F. 1998. Industrial wine making: Comparison of must clarification treatments. J. Agric. Food Chem. 46: 1523. Fugelsang K.C. and Edwards C.G. 2007. “Wine Microbiology. Practical Applications and Procedures”. 2nd ed. Springer Science + Business Media, LLC, New York. Guerrini S., Bastianini A ., Granchi L. and Vincenzini M. 2002. Effect of oleic acid on Oenococcus oeni strains and

Italian Food & Beverage Technology - LVI (2009) april -

WINE

malolactic fermentation in wine. Curr. Microbiol. 44: 5. Hach C.C., Brayton S.V. and Kopelove A.B. 1985. A powerful Kjeldahl nitrogen method using peroxymonosulfuric acid. J. Agric. Food Chem. 33: 1117. Mangani S., Guerrini S., Granchi L. and Vincenzini M. 2005. Putrescine accumulation in wine: Role of Oenococcus oeni. Curr. Microbiol. 51: 6. Marques A.P., Leitão M.C., San Romão M.V. 2008. Biogenic amines in wines: influence of oenological factors. Food Chem. 107: 853. Maury C., Sarni-Manchado P., Lefebvre S., Cheynier V. and Moutounet M. 2003. Influence of fining with plant proteins on proanthocyanidin composition of red wines. Am. J. Enol. Vitic. 54: 105. Millet M.V. and Lonvaud-Funel A. 2000.

The viable but non-culturable state of wine micro-organisms during storage. Lett. Appl. Microbiol. 30: 136. Muhlack R., Nordestgaard S., Waters E.J., O’Neill B.K., Lim A. and Colby C.B. 2006. In-line dosing for bentonite fining of wine or juice: Contact time, clarification, product recover y and sensory effects. Aust. J. Grape Wine R. 12: 221. Osborne J.P. and Edwards C.G. 2007. Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation. Int. J. Food Microbiol. 118: 27. Pallmann C.L., Brown J.A., Olineka T.L., Cocolin L., Mills D.A. and Bisson L.F. 2001. Use of WL medium to profile native flora fermentations. Am. J. Enol. Vitic. 52: 198. Remize F., Augagneur Y., Guilloux-Benatier

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M. and Guzzo J. 2005. Effect of nitrogen limitation and nature of the feed upon Oenococcus oeni metabolism and extracellular protein production. J. Appl. Microbiol. 98: 652. Ribéreau-Gayon P., Glories Y., Maujean A. and Dubourdieu D. 2006. “Handbook of Enology. The Chemistry of Wine: Stabilization and Treatments”. 2nd ed. Vol 2, Wiley & Sons, Chichester, UK. Torrea D. and Ancin C. 2001. Inﬂuence of yeast strain on biogenic amines content in wines: relationship with the utilization of amino acids during fermentation. Am. J. Enol. Vitic. 52: 185. Zapparoli G., Torriani S., Pesente P. and Dellaglio F. 1998. Design and evaluation of malolactic enzyme gene targeted primers for rapid identiﬁcation and detection of Oenococcus oeni in wine. Lett. Appl. Microbiol. 27: 243.

OFF. MECC. PELLACINI SERGIO & FIGLI S.a.s. Via Provinciale, 38 43038 Sala Baganza [Parma] Italy Tel. +39 [0521] 833528 Fax +39 [0521] 833859 Website: www.pellacini.com E-mail: info@pellacini.com ●

●

RESEARCH

NEW TECHNOLOGY COULD INCREASE JUICE SAFETY The effect of osmotic pressure alone or combined with the application of sonication on the reduction of Salmonella spp. in concentrated orange juice was evaluated by E. Wong and colleagues. Frozen concentrated orange juice (12.6 MPa, pH = 3.2), a neutral sugar solution (9.2 MPa, pH = 6.6) and an acid sugar solution (8.8 MPa, pH = 3.2) were inoculated with Salmonella spp. (6-7 log cfu/ mL). Reductions were measured after different storage times with or without previous sonication treatment of 1 h

(42 KHz-330W). No significant osmotic shock was observed. Reductions appeared to increase over storage time in high osmotic environments. Reductions were also significantly higher for sonicated samples when compared with nonsonicated others. The highest reduction (7.21 log cfu/ mL) was found for concentrated orange juice sonicated during 60 mm and stored for 168 h. The results derived from this research indicate that combining sonication with osmotic pressure during storage of concentrated orange juice provides a way of achieving a >5 log reduction of Salmonella spp. The Authors have termed the technology designed to athermally process fruit juices as “osmosonication”, and claim that besides the nutritional and sensory benefits provided by athermal processes, final products would also be safe for the consumer. Consumers are increasingly seeking natural products that have been minimally processed in order to avoid destruction or partial removal of the health promoting substances present in fruits, according to the study. However, the Authors state that consumption of minimally

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processed fruit juices has increased the number of outbreaks of foodborne illnesses in recent years, with orange juice frequently identiﬁed as the vehicle of transmission in several of these outbreaks, many of them related to Salmonella species. The researchers explained that an osmotic pressure of 12.6 MPa, low pH and a 24 hour storage period, when combined, appear to signiﬁcantly reduce the Salmonella population in the juice by almost 2.7 log cfu/mL. “However, the 5 log reduc-

tion goal normally targeted by food industries was not achieved and therefore additional treatments, alone or combined, must be implemented to guarantee food safety of the athermally processed juice,” said the scientists. The researchers said that based on the positive results of their study there is a need to design equipment and optimise operating parameters including in-line sonication times and ﬂow rates in order to advance this new technology. Journal of Food Safety

EFFECT OF ELEVATED CO2 ON GRAPEVINES AND RED WINE A recent study published in the Journal of Agricultural and Food Chemistry has found that elevated concentrations of carbon dioxide (CO2), the most important greenhouse gas, did not produce negative effects on the quality of grapes or the red wine produced from them. In their introduction, Berta Gon-

çalves and her colleagues at the University of Trás-os-Montes e Alto Douro in Portugal explain that concentrations have been rising since the beginning of the industrial revolution but particularly since 1950. It is estimated that compared to pre-industrial times CO2 concentration has now increased by 35%. This and the further

expected increase in CO2 are predicted to increase carbon assimilated in plants and therefore increase the rate of growth and yield according to the study’s Authors. Previous research into the response of grapes to elevated CO2 levels found little difference in the concentrations of acids and sugars at harvest. Grapes and red wine are thought to be good sources of phenolic compounds, which are responsible for the antioxidant properties of wine. In particular, red wine is thought to be an important source of polyphenols capable of reducing the risk of coronary heart disease. However, information about changes in volatile composition, phenolic compounds and antioxidant activity of red wines produced from grapes grown at elevated CO2 levels is currently limited. The current article describes the results of a two years experiment on the impact of elevated carbon dioxide concentration on grapes, must, and red wine quality specifically the three properties noted above. It also aimed to assess the variations caused by natural fluctuation in different years. During 2005 and 2006 the researchers grew grapevines in three sets of conditions. Firstly, in an open top chamber (OTC) under ambient CO2 concentrations, secondly in an OTC at elevated CO2 levels, and finally in an outside OTC. Ten plants were grown in each of the first two

conditions where similar soil, air temperature and other conditions were present. The ﬁnal set of conditions was to separate the CO2 effect from any temperature increase or other changes relating to the container. The two containers at ambient CO2 levels had a concentration of 365+/-10 ppm whilst the elevated CO2 levels were held at 500+/16 ppm from sunrise to sunset between bud break and harvest. Following harvesting a number of berry analysis tests were conducted including fruit, pulp and skin weight, skin colour and quality, assessed as a series of other indicators. Grapes were then made into wine using a standard process and the product was analysed for volatile composition (35 compounds in 7 chemical groups using solid phase micro extraction procedure, SPME, and GCMS), phenolic content by absorbance at 280 nm and antioxidant activity using DPPH, ABTS and TBARS assays. The researchers discovered that the berry analysis seemed to vary more between years than between treatments within a given year and that CO2 increases did not signiﬁcantly affect any of the berry quality indicators. 2005 elevated CO2 wines had considerably higher alcohol, lower pH and lower total polyphenol concentration than those at ambient CO2. Ambient CO2 wines produced in 2005 were the

richest in anthocyanins. The same is true in 2006 although the differences were not as great. Chemical analysis of the wine showed, with a few exceptions, no significant difference between the control and elevated CO2 in both years. Wines from 2006 had, on average, higher density, pH, volatile acidity, total anthocyanins and total polyphenols and lower alcohol, total acidity, and fixed acidity than wines from 2005. The data also showed that elevated CO2 levels did not significantly change the antioxidant capacity of the wine, although some did show a slight decrease in the total antioxidant capacity of the elevated CO2 wines in the very first stage of fermentation. The Authors indicated that this was probably due to a decreased antioxidant effect in the grapes, although the final product was not affected. With regards to the volatile compounds analysed the same compounds were generally present in all the wines but the relative levels varied among the three treatments. Again the concentrations also varied between years. The concentrations of some compounds, notably some higher alcohols, did not vary between treatments but between years. In conclusion, Gonçalves et al. stated that while the predicted rise in CO2 might strongly stimulate photosynthesis and yield in grape vines,

this did not cause negative effects on the quality of grapes or red wine. They further said that whilst some of the compounds tested for were slightly affected by elevated CO2 levels, the quality of the wine remained almost unaffected. It was concluded that while the data could be used in scaling up models to predict the extent of vine response to climate change, it would be important to also study the interactive effect of higher CO2 concentrations, water availability and higher temperatures, which may also result from global climate change, before more conclusions could be drawn. RSSL

Italian Food & Beverage Technology - LVI (2009) april -

RESEARCH

SWEETENED DRINKS AND CHD RISK IN WOMEN To find out if the consumption of sugar-sweetened soft drinks could be linked to an increased risk of coronary heart disease (CHD) Teresa T Fung and colleagues based at Harvard School of Public Health, analysed data from the US Nurses’ Health Study (NHS) and came to the conclusion that it probably was. Sugar-sweetened beverages (SSBs), carbonated or noncarbonated, containing fruit juices or flavours, currently account for 9.2% of total energy intake in the United States, an increase from 3.9% in the late 1970s. Previous epidemiological studies have found a positive association between SSBs and weight gain and obesity in both children and adults, and a link to an increased risk of developing type 2 diabetes. Both obesity and type 2 diabetes are risk factors for CHD. However, since SSBs are also potential contributors to a high glycaemic load, the Authors speculate as to whether SSBs might also influence the risk of CHD, independently of obesity, by increasing levels of inflammatory markers such as C-reactive protein. Inflammation is not only involved in atherosclerosis, but also affects

plaque stability and thrombosis, both of which may respond to lifestyle changes more quickly than atherosclerosis. 88,520 women from the NHS, aged 34-59, without previously diagnosed CHD, stroke or diabetes at baseline were followed from 1980 to 2004. Details of their consumption of SSBs was derived from 7 food frequency questionnaires submitted between 1980 and 2002. Adjustments to the data were made for body mass index, energy intakes, smoking habit, alcohol intake, physical activity, parental history of heart disease, aspirin use, hypertension, high blood cholesterol and menopausal status. Adjustments were also made according to the Alternate Healthy Eating Index, because it was speculated that SSB consumption could be a marker for a generally unhealthy diet. During the 24 years of follow up, there were 3105 cases of CHD, and the data indicated that regular consumption of SSBs was associated with an elevated risk of CHD in the women. For instance, consumption of one SSB/month had no effect on CHD risk,

26 - Italian Food & Beverage Technology - LVI (2009) april

but consuming one/day increased the risk by 23%. This association remained signiﬁcant even after adjustment for numerous dietary and lifestyle factors. However, additional adjustment for BMI and energy intake attenuated this association, which suggested that excess calorie intakes and obesity mediate the association. In this cohort, a high glycaemic load was also shown to be associated with a raised CHD risk. In the discussion of their results the authors point out the women with the higher consumption levels of SSBs were also those who were current smokers, had lower levels of physical activity and a higher body mass index. They also tended to consume more sugar, trans fats and total fat and less alcohol, fruit and vegetables. In the study, artiﬁcially sweetened

diet beverages were also associated with small, non-signiﬁcant increase in CHD risk. This, they Authors say, may be because diet beverages contain no calories, so they may induce increased energy intakes from other sources. Also mentioned is the fact that fructose has been used in SSBs since the mid-1980s, and fructose is known to increase triacylglycerol synthesis in the liver. This leads to elevated plasma triacylglycerol concentrations, which are also linked to CHD risk. Fructose can also increase blood uric acid concentrations, which in turn reduce endothelial nitric oxide and the authors suggest that this might be one of the mechanisms underlying the link between sweetened soft drink consumption and CHD risk. RSSL

BEVERAGE PROCESSING

FRUIT PURÉE AND JUICE LINES Fenco has been working for the food industry for more than twenty years, designing and manufacturing complete lines for the production of natural and concentrated fruit purée, pulp and juices. The Fenco plant guarantees the quality of the ﬁnished prod-

uct for small-medium and large output, keeping ﬂavours and other organoleptic properties intact. The plant is designed and built to provide maximum performance with the lowest possible consumption of energy. Fenco’s ﬂexibility is demonstrated by the construction

of custom-made plants to meet the most diverse production requirements. But the company does not only build plants: it also guarantees a full technical and technological aftersales service. As shown in the picture, a complete line Fenco includes:

Fruit processing line (Fenco).

MASSIC PREMIXES Automatic product changeover, wide flow rate setting range for various product types, automatic call of stored recipes via operator panel, syrup losses kept to a minimum, automatic control of water flow rate and inlet syrup Brix level, automatic CO2 control with saturation accuracy equal to ±0,05 V/V, Brix stability in finished product equal to ±0,05%: these are the well-known features of massic premixes by Comac Group. Manufactured in various models with outputs ranging from

10,000 to 60,000 L/h, these machines are mainly composed of a deaeration tank with vacuum pump and stripping of excess CO2 from the storage tank; refractometer for Brix level control in the concentrate coming from the syrup room; syrup tank with possible protection by means of CO2; massic and magnetic ﬂow meters for continuous water control, syrup and CO2, and dosing by modulating valves; static mixer and tubular holding unit for product stabilization;

28 - Italian Food & Beverage Technology - LVI (2009) april

Massic premix (Comac Group).

1) washing machine with agitating action, 2) sorting belt, 3) elevator, 4) roller destoner, 5) hammer crusher, 6) strainerstone cleaner, 7) trough cooker, 8) pulp extraction unit, 9) purèe collecting tank, 10) precooler, 11) deaerator, 12) sterilizer-cooler with holding pipe set, 13) aseptic ﬁller. (Fenco - Via Prampolini 40-42 - 43100 Lemignano - PR - Italy - Tel. +39 0521 303429 Fax +39 0521 303428 - email: fenco@fenco.it)

continuous monitoring of Brix level in ﬁnished drink, and control instruments and process data recording. Installed at the greatest softdrink producers, the premixes by Comac Group are completely automated, even during the preparation and sanitization phases. Performances

higher than the most restrictive requirements are combined with user-friendliness and ease of maintenance. (Comac Group - Via Garibaldi 34N - 24040 Bonate Sotto - BG - Italy - Tel. +39 035 4994211 - Fax +39 035 4994243 - e-mail: utc@co macitalia.it)

MASH VACUUM FILTER After several years of experience in producing traditional lauter tuns and membrane mash filters, Velo has developed a new type of mash filter called Mash Vacuum Filter. The main difference in respect to the previous filters concerns the reducing of the investment

Mash Vacuum Filter (Velo).

costs (membrane palates are no longer installed) and the reducing of the maintenance costs (rubber membranes no longer need to be replaced). This new technology allows an appreciable reduction in the working ﬁltration time, the water utilisation during the overall

process (which means more concentrated wort), and the energy consumption, and oxygen pick-up due to the stripping with vacuum. Mash Vacuum Filter reduces the time of the cleaning cycles, decreasing the chemical product quantity, achieving water saving (process and waste water). It ensures a more gentle ﬁl-

tration (brighter wort with less undesired substances). All the above-mentioned advantages become relevant also considering the ﬁnal higher efﬁciency. (Velo - Via Piave 55 - 31030 Altivole - TV - Italy - Tel. +39 0423 917100 - Fax +39 0423 915235 - e-mail: ve lo@velo.it)

BEER PRODUCTION The L.A.Inox company presents the new microbrewery “Il Mastro Birraio”, which has been realized to satisfy the needs of pubs and raw beer producers: a raw beer rich in aroma and fragrance. “Il Mastro Birraio“ is automat-

ic and ﬂexible: any recipe is easy to settle and to repeat; the wide range of complementary products (fermentation tanks, chiller, pumps, malt mills,…) can satisfy any production requirements; any typologies of bottling, ﬁlling the

“Il Mastro Birraio” microbrewery plant (L.A.Inox).

Italian Food & Beverage Technology - LVI (2009) april -

BEVERAGE PROCESSING

kegs and dispensing are possible. The range includes: a “steam” line and an “electrical” line, both in stainless steel and copper on request. The steam line represents the choice closest to the traditional method of production of the craft beer, the use in the cooking hall of a heating system based on steam. An innovative and cheaper method of craft beer production entails the use in the cooking hall of an electrical heating system: the electrical line is the other solution. The electrical line is characterized by combined mush and lauter tun and presents

the brew kettle, which is missing in the steam line. In both lines the process provides the malt cooking in different phases, the must filtration and later the hop addition during the final boiling. The fermentation process takes place with the yeast introduction. “Il Mastro Birraio” personalises the final product, using different raw materials and mixing them together in various ways, thus obtaining different recipes. (L.A.Inox - S.S. Flamminia km 131,400 - 06049 Spoleto - PG - Italy - Tel. +39 0743 27791 - Fax +39 0743 277092 e-mail: lainox@lainoxspoleto.it)

PROCESS GAS PRODUCTION Tecno Project Industriale (TPI) represents the efficient and reliable treatment of industrial gases, incorporating innovative technology for systems designed to meet modern day industry requirements for the treatment and purification of primary gases, CO2, compressed air, nitrogen, hydrogen, nitrous oxide and more. TPI employs standard units as well as specialized, technical solutions, when required, to enhance single plant performance with proven field applications. The main factors that have made Tecno Project successful for the most demand-

ing customer requirements and markets include TPI’s design driven by such considerations as consumption optimization, rational automation, reliability of control, system repeatability and safe operation that meet or exceed customer expectations. The company meets the increasingly stringent requirements of the modern industry offering turn-key solutions. Tecno Project Research and Development covers the entire scope of supply including deoxidation ﬁltration, puriﬁcation, refrigeration, analytical requirements. Its continuous improve-

30 - Italian Food & Beverage Technology - LVI (2009) april

ments result in pre-assembled units that ensure optimized solutions and reﬁned, operational characteristics, which incorporate structural strength and ease of operation. A review of site conditions facilitates the installation of TPI units in new applications or adaptation to existing production plants and lines. Pre-assembled units for various gases including CO2 can be tested and proven in its workshop in simulated on-site conditions. The company dedicates professional resources and improved technical solutions incorporated into TPI’s quality of equipment supply and knowledge of worldwide conditions to ensure optimized installations, especially in the food and beverage markets. This dedication

results in innovative technology in the beverage gas quality, packaging of equipment that generally exceed the market requirement allowing for more stringent controls in the future. Equipment will perform to standards now as well as in the future assuring the customer a life long cycle of TPI’s supply. This dedication as incorporated into TPI’s mission has resulted in projects for the optimal CO2 treatment, tested and veriﬁed with installations in important breweries, mineral water and soft drink companies throughout the world. (Tecno Project Industriale - Via E. Fermi 40 - 24035 Curno - BG - Italy - Tel. +39 035 4551811 - Fax +39 035 4551895 - e-mail: tpi@tecno project.com)

CO2 production plant (Tecno Project Industriale).

www.regiacomunicazione.it

For 60 years Bortolin Kemo has always been a leader in the use of the most advanced technology for the development of complete bottling and packaging systems and closures plants. The considerable achievements in Italy and in the world confirm the high technological and quality level which is the goal of the company.

Bortolin Kemo spa Head office: C.so Lino Zanussi, 34/b 33080 Porcia (PN) - ITALIA T +39 0434 922010 F +39 0434 921733 W www.bortolinkemo.com

OENOLOGICAL MACHINERY

INOX TANKS Established in the 1960s, CMP has always been a leader in the construction of glass ﬁbre reinforced tanks and more than ten years ago it also successfully started a new branch producing stainless steel tanks, to be used primar-

Stainless (CMP).

steel

tank

for

wine

ily in the wine, chemical and food sectors. Stainless steel tank production uses the same philosophy, which CMP has always used and that has made it one of the best producers in the world. Experience, professionalism, developed and technologic know-how and certified materials grant the construction of products with the maximum quality-price level, meeting the demand of the most exigent and qualified experts. CMP proposes flat bottom tanks with pneumatic floating device mod. MJI and JFPI. The standard equipment includes: flat bottom without inclination; pneumatic inox seal floating cover with immer tube, airhole and vent; inflating pump with manometer; support for pump; hole for withdrawing valve; flag lifting arm; external market plate; stainless steel tooting tube; stair supper; incorporated level marker, and reducing capstan. Upon request, CMP offers bronze or inox valves, oil seal float cover, fermentation port, inward-opening port, total discharge lid at the bottom, ring band or immer plates to check the temperature, coibented tank with expanded polyurethane, inox tube to reintroduce wine in the tank, and internal

32 - Italian Food & Beverage Technology - LVI (2009) april

shiny steel BA. Instead, JSTI represents the series of conic bottom tanks or tilted flat bottom with pneumatic floating device. The standard version presents the support for pump and manometer fixed at one feet of the tank, discharging inox tube, stainless steel tasting tube, 3 adjustable moulded, feet 500 mm

height, bridge lifting arm, and level marker; ring band or immer plates to chuck the temperature is also available. (CMP - Strada Rocchetta 8 Fraz. Castagnone - 15027 Pontestura - AL - Italy - Tel. +39 0142 466556 - Fax +39 0142 466534 - e-mail: cmpspa@tiscali.it)

DESTALKER-CRUSHER Enoveneta proposes destalker-crusher mod. Top 8-15-20, which has been built following the most advanced technolo-

gy and stands out for special characteristics such as solidity, delicate working, possibility to treat both mechanically and

Destalker-crusher mod. Top 8-15-20 (Enoveneta).

manually picked grapes, easy cleaning and maintenance, handy regulation and use. Standard speciﬁcations are: large loading hopper; crushno crush selector (with crushing unit); cover can be opened for easy cleaning; removable destemming shaft and cylinder; destemming shaft with rubber covered blades; mechanical

speed variator for destemming shaft and cylinder (Inverter for Top 20); dosing screw with independent motorization and electronic variator Inverter. Upon request, the machine can be equipped with a motorized crushing unit with adjustable rubber rollers, splash guard of rubberised canvas, splash guard of stainless steel, crushed

grape collection tank with motorised conveyor screw and Garolla outlet coupling, and destemming shaft and punched cylinder in several versions. (Enoveneta - Via Marconi 80 - 35016 Piazzola sul Brenta - PD - Italy - Tel. +39 049 5590358 - Fax +39 049 9600002 - e-mail: info@eno veneta.it)

WINE ANALYSIS Due to numerous requests from many customers, Delta Acque, leader in the design of instruments for the analysis of tartaric stability in wines, has developed a new generation analyzer for tartaric stabilization. The latest unit is the Check Stab _2008 Life, an analyzer capable of satisfying all types of wineries, small or large, by modulating the system from 1 to 16 analysis, all controlled by one software and memorization on one single database. The connection of the analyzer to the computer is done by means of LAN which makes data management much more simpliﬁed thanks to the standardization of the communication protocol. Check Stab _2008 Life guarantees a quick and easy determination of tartaric acid stability using electrochemical conductivity measurements at vari-

ous conditions; it is capable of determining the tartaric stability of the wine with two types of analysis, mini contact and the saturation temperature. Other features are Mini Contact (determines KHT precipitation expressed in mSiemen; this value indicates the stability of the wine sample being test-

ed); Forecasting Mini Contact (determines KHT precipitation expressed in mSiemen and by using CheckFuture predicts future precipitation of crystals); Saturation Point (automatically, the analysis provides the saturation temperature expressed in °C of the test sample). Check Stab _2008 Life al-

lows to visualize measurement data, user status, using incorporated graphic symbols; the saturation analysis in a normal graphics mode or in a differential mode and in single mode or multiple one. With this instrument it is possible to manage several connected instruments at the same time; to perform several analysis at the same time, with independent parameter research; to memorize the analysis on the database, with the possibility to transfer to a text ﬁle, and to get from Check Stab analysis made with Mini Contact or Saturation Point, to visualize results in graphic form, to visualize results in text form, to save on a disk, or print the graphics using a printer. (Delta Acque - Via Della Treccia 37 - 50145 Firenze - Italy - Tel. +39 055 319554 - Fax +39 055 316441 - e-mail: in fo@deltaacque.it)

Italian Food & Beverage Technology - LVI (2009) april -

FILLERS AND CAPPERS

FOCUS ON SEPARATION TECHNOLOGY AND ASEPTIC SYSTEMS Even state-of-the-art ﬁllers, brewhouse machinery or mixers would be lost without it, and the beer in your glass would never be absolutely clear. It is quite simply the absolutely essential link – cross-industry process technology. At drinktec 2009 this important facet of the beverage and liquid food technology industry is concentrated in Halls A3 and A4, along with process automation, control and IT solutions. With or without diatomaceous earth? This question has been hotly debated over the past few years. But for many people the keyword is now “dust-

free”. This may well appear a minor difference, but it is far reaching. Working without diatomaceous earth means using an alternative filter aid while maintaining flushing filtration, but if “dust-free” is specified, this requires process technologies that dispense with filter aids altogether. The exhibitors at drinktec 2009 are displaying attractive solutions to both strategies, for example cartridge filters that can optimally flush every single alternative filter aid, in addition to diatomaceous earth. Trade visitors to drinktec will of course also be able to find out all about the various types of filter aid. Dust-free alternatives have long been successful in practice. Well-known large breweries are just some of the companies that work

according to this philosophy, using membrane ﬁlter processes that are designed with or without an upstream separation stage.

SOLIDS MANAGEMENT OPENS UP ENORMOUS POTENTIAL Another key phrase in the area of separation technology is solids management – the efﬁcient separation of extract and solids. Its potential is impressively illustrated by the following two statistics:

34 - Italian Food & Beverage Technology - LVI (2009) april

up to 20 percent of the harvested volume of a vineyard has to be treated separately as it contains a lot of trub. And a brewery with an output of 1 million hL has an annual volume of beer sediment

of around 24,000 hL. Many experts are expecting a great

deal in the area of solids management, especially from

separators and decanters, the most well-known suppliers of

which are traditionally among the drinktec exhibitors.

HYGIENE-ORIENTED DESIGN AS A KEY ELEMENT The cleanability of a plant and the cleaning itself are always crucial process technology factors with all liquid food production. It is not just a matter of completely draining liquids such as food, detergents, disinfectants and washing-up liquids out of the machine in accordance with machine guidelines, but also of material selection, surface

processing and quality, correctly prepared welded connections and basic design measures to ensure cleanability. Not carrying out cleaning manually but using automated CIP procedures (cleaningin-place) or downstream automated SIP (sterilisation-inplace) has some advantages. Apart from a lower susceptibility to faults, the process

always takes place under identical conditions and can, for example, be adjusted more easily to accommodate the product features. The operating costs saved through the reduced consumption of water and cleaning materials and shorter cleaning times mean that it is only a matter of time before the investment pays for itself.

SHORT-TERM HEATING INCREASINGLY POPULAR Durability and gentle processing are further important aspects of food and beverage production. Short-term heating is currently very in vogue, which Petra Westphal, drinktec exhibition director, conﬁrms. “The topic of aseptic plants will play an even greater part in 2009. And a key component of aseptic systems is shortterm heating.” For users of short-term heating one of the many interesting questions is whether this should be executed in two or three stages. In the case of two-stage short-term heating there is no cooling unit, while with a three-stage design this is installed downstream of the heat recovery unit. The investment costs of this solution are

also correspondingly lower. However at the same time the design reduces ﬂexibility in the ﬁlling temperature, which in turn can affect labelling. In the twostage solution water consumption increases considerably.

Heat recovery in a short-term heating system also deserves a closer look. Average efﬁciency here is between 90 and 94 percent. Clearly there is scope for the engineers to improve further on these levels. At the

percentage given, the outlay no longer justiﬁes the use, because the smaller the difference in temperature between hot and cold product stream, the less efﬁcient and thus more expensive recovery is.

GOOD PLANNING – GOOD CONSTRUCTION One thing still needs clariﬁcation – how are the machines physically connected into a system or a process? The exhibitors at drinktec will present a wide range of options, ranging from pipes with a connection panel through to a fully-automated solution using controllable double seat valves. And so that the whole really is more than the

sum of its parts, modern 3D engineering has proved itself with 3D animation, for complex systems in particular. Optimization potential is realized as early as possible, regardless of whether it concerns the building construction, the pipe requirements, the interfaces or the connections. The result is an individually adapted solu-

tion with a detailed construction plan – a reliable basis for faster implementation of the plant later on. It goes without saying that drinktec 2009 also provides everything worth knowing about this segment under one roof. Because as the genuine leading fair, it has as many facets as the beverage and liquid food world itself.

Italian Food & Beverage Technology - LVI (2009) april -

FILLERS AND CAPPERS

FILLERS FOR COLD, WARM AND HOT LIQUIDS The Epica ﬁller is the high-tech result of extensive tests carried out in the Bertolaso Group’s R&D department. Thanks to the technology adopted and the care taken over every detail, Epica features state-of-the art technology, absolute precision and perfect results; extreme ease of cleaning; high output, hence economical running; easy operating and control; minimized downtime for size change and, ﬁnally, guaranteed reliability and excellent results over time. Excellent performance has

been achieved thanks to a lengthy experience in a wide range of applications. Cobert has installed thousands of ﬁlling machines all over the world and the user can choose from a wide range of options designed to meet all possible requirements. The product is pumped upwards through the ﬁller’s ringshaped tank by means of a rotating dispenser with a telescopic joint. There, the liquid transfer is controlled resulting in minimum turbulence and it is easy to recover the product

Epica ﬁlling machine (Bertolaso Group).

36 - Italian Food & Beverage Technology - LVI (2009) april

when the tank is emptied at the end of a shift or when changing the production schedule. The level of liquid in the tank is controlled by an electronic probe, which activates the valve on the feed pipe and the contents are always visible through a sight glass. The vacuum in the tank is generated by a centrifugal blower, which maintains a constant vacuum in all working conditions and a low noise level. The bottles enter the filler from a chain conveyor. The feed screw spaces them gently and the star-wheel positions them below the filling valve, the bottles are raised by pneumatic lift cylinders and brought into contact with the filling valves. In the bottling process, the filling stage is clearly the main one. This system guarantees that bottles are filled with a laminar flow; the product flow adheres to the walls of the bottles, which reduces turbulence and the absorption of oxygen. The air in the bottle is ejected through a separate pipe in the filling valve and the level of filling is controlled automatically. After filling, the lift cylinders lower the bottles away from the filling valves. A safety sensor checks that no bottles remain in contact with the filling valves. The exit star-

wheel transfers full bottles onto the conveyor leading away from the machine. The filling valve is the heart of the machine. It is made of finely worked stainless steel that is specially shaped to give maximum output, precision and sanitation. In order to ensure maximum flexibility, the filling valve is fitted with a threaded sleeve so that the length of the tube entering the bottle can be adjusted easily. This means it is quick and easy to change bottle size involving a different filling level. The filling valve can be fitted with an optional centering device for glass bottle necks. It is recommended for all applications, particularly when using returnable bottles, or bottles with special shapes or sizes. Epica automatic fillers can also be combined with one or more closing turrets in the monobloc version and with rinser-blower turrets in the Un/ Bloc version. So it becomes possible to reduce overall dimensions of the machine with considerable space saving, open bottle transit spaces between machines and noise level since the bottles are guided from the entrance to the exit of the machine. Other advantages are cost-cutting due to the absence of bottle conveyors which would be needed

to link separate machines and centralized control by the operator. The support structure consists of a sturdy, rigid monobloc, entirely clad with Aisi 304 stainless steel. A gear unit drives the Archimedean feed screw. This unit is permanently lubricated and housed in a protective stainless steel casing. The machine also comes ﬁtted with safety guards in compliance with current health and safety regulations. Special care has been taken over the choice of raw materials and components. Epica series machines have electronic drive with a frequency converter (Inverter).

The optional installation of photocells makes it possible to synchronize the speed of the machine with the other machines in the bottling line. To minimize downtime for size change and to improve the ergonomics of all the machine components, all the accessories – feed screw, star-wheels and conveyors – come with quick release connectors. The push-button control panel is simple and functional. Made of stainless steel, it is located for easy use. (Bertolaso Group - Via Scanzana 1 - 37040 Zimella - VR Italy - Tel. +39 0442 450111 - Fax +39 0442 450112 e-mail: sales@bertolaso.com)

FILLING BLOCKS Cime Careddu is proud to present a complete range of high technology fillers able to handle bottles of any shape and material: fillers, monoblocks, triblocks, quadriblocks, and uniblocks simple to use yet technologically perfects are designed to meet any need of the market in the most efficient way. The Silver series is designed for the bottling of still, not carbonated products. With this range of machines it is possible to fill with very liquid products like water and also more dense products like oil. This series is suitable for the bot-

tling (hot and cold filling) of fruit juices and still wines. The filling unit consists of an annular tank for the fillers from 44 filling valves and more and one complete tank for the fillers from 8 to 40 filling valves (that can be annular for fillers from 12 to 40 filling valves on request). It also features the device for the automatic feed of the product (on request also with analogical signals) and the various adjustments needed to optimize the production flow. The lower part of the tank hosts the filling valves with the mechanisms for the posi-

tioning and the centering of the containers. The machine has been designed for easy cleaning and operations, the rapid substitution of the size parts and the simplicity of its maintenance. All the parts in touch with the product to bottle are made of Aisi 304 stainless steel (Aisi 316 on request) and allow washing with warm water and chemical products and steam sterilization. The rotary plate completely clad in Aisi 304 is assembled on 2 centering bearings and ball thrust bearings or on a slew ring and centering bearing for medium to small machines, on slew ring and support for big machines. It supports the bottle lifting cylinders and the ring (air space) for the pneumatic supply of the cylinders. The bottles are conveyed by

means of screws, starwheels, guide-arcs and conveyor belt to be placed on the pneumatically-mechanically operated lifting cylinders with the recycling of compressed air, which is filtered and lubricated so allowing a soft lifting of the bottles against the filling valves to obtain a precise centering and avoid any damage during the lifting toward the filling valves. The descent of the cylinder is obtained through a cam guaranteeing a perfect discharge of the filled bottle from the filler. This mechanical movement has also the function of recycling the air of the descending cylinder to send it to the lifting cylinder. In this way the air consumption is reduced to a minimum. The tank is connected to the lower carrousel by means of the lifting cylin-

Silver 60/12 VA monoblock (Cime Careddu).

Italian Food & Beverage Technology - LVI (2009) april -

FILLERS AND CAPPERS

ders allowing height adjustments depending on the format of the bottles to be ﬁlled. The closing turrets that can be ﬁtted with company equipment perform the corking of any bottle with any closure. They can be subdivided into four types: for crown corks (crowners); for straight or champagne natural and synthetic corks; for plastic closures and aluminium screw caps. The high technological standards of the corking turrets

provide even the small singlehead units with an advanced technology in no way inferior to the standards of the more complicated multi-head machines. All above-mentioned turrets are available in singlehead and multi-head versions reaching higher throughputs. (Cime Careddu - Frazione San Vito 92 - 14042 Calamandrana - AT - Italy - Tel. +39 0141 769036 - Fax +39 0141 75571 - e-mail: info@cimer iempitrici.com)

SPARKLING WINE BOTTLING Iso-Jet Wine (Melegari).

The latest generation of the IsoJet Wine was specifically designed by Melegari for filling sparkling wine and Spumante, but is able to guarantee high technological performance for still wines as well. The consolidated experience of the engineering team in the wine sector, together with the use of sophisticated equipment, has resulted in the design and construction of a product capable of satisfying the most demanding of clients. High filling speeds and low contamination risks are the strong points of the new isobaric filling valve for wine. Innovative logic, high flow filling, high technology, and reliable filling levels are guaranteed. In accordance with an innovative logic, in Iso-Jet Wine the decompression is collected in a single point and

the breaking of a bottle automatically triggers the closing of the filling valve, thereby reducing the typical loss of product and CO2 to a minimum. Thanks to the pre-evacuation and flushing system, and to the use of sophisticated research and measuring equipment, oxygen absorption during filling with the Iso-Jet Wine has been reduced to a minimum, so that the organoleptic characteristics of the product are kept intact, even in the case of highquality wines. Finally, the Iso-Jet Wine guarantees extremely high performance as regards product filling levels thanks to the use of a product level control system which, activated by a sliding block, forces pressure into the bottle, thereby expelling any excess product.

38 - Italian Food & Beverage Technology - LVI (2009) april

(Melegari - Strada Martinella 38/A - 43010 Alberi di Vigatto - PR - Italy - Tel. +39

0521 968428 - Fax +39 0521 966721 - e-mail: mele gari-spa@melegari-spa.it)

MONOBLOCK FILLING MACHINE Four One proposes a new complete bottling machine for ﬁlling and packaging glass and plastic containers with wine and spirits. The automatic solution Four One is a closed monoblock, constructed on a base of tubular stainless steel and FDA grade plastic materials. The single piece of equipment in-

cludes all the stations performing the individual phases of labelling, blowing, ﬁlling, corking, capsule application and additional neck labelling. The self-adhesive roll-on label, partial or wraparound application, is performed; the labelling group permits a quick, easy and economic label format change, and the emp-

ty container labelling ensures precision and elimination of problems due to condensation and low temperature. Bar coding and dating of the labels is offered as an optional. The rinsing station allows a 360° bottle rotation and forced sterile water jet; in addition, the user can choose the air driven remover for bottles sealed with the patented RBPack, the system eliminates the need for rinsing. The ﬁlling operation depends on the type of product handled. Finally, the system includes: corker for organic or syntethic closures, PVC capsule applicator and heat shrinker, or laminated capsule roller and collar label applicator, as optionals.

Four One ﬁlling monobloc.

(Four One - Via G. Verdi 3b 41018 San Cesario sul Panaro - MO - Italy - Tel. +39

059 933489 - Fax +39 059 9534378 - e-mail: info@fourone.it)

BOTTLING AND PACKAGING TECHNOLOGY The history of Bardi R. dates back to 1950, when Rino Bardi started designing and manufacturing, together with three technicians, the ﬁrst ﬁlling and washing machines for milk glass bottles. From that time, the company has extended the product range from washing machines for glass bottles to 5 Gallon complete lines. Today the Trevi one-way product division represents the third stage of the company development, which completes its portfolio making Bardi a worldwide

leading specialist of the 5-20 L bottle format. All the experience developed into the linear ﬁlling technology has been transferred to this patented ultraclean ﬁlling block for high speed, up to 6,000 bph. This new linear twin design combines the high production performance typical of the rotary technology along with the simplicity and compactness of the linear design. The change-over is completely managed by touch screen without changeable parts

(wormscrews, stars, guides) to be replaced; 5 minutes downtime to pass from 5 to 20 L bottles; a positive airflow protects the filling room from external contamination; direct feeding of the final product is offered, and a sterilisation treatment (C.I.P.) for all parts and surfaces in contact with the product is guaranteed. The twin electronic screw capper presents several advantages: it does not require stars, mechanical clutches or complex lifting mechanisms, the closing torque can be set from the touch screen, the vectorial frequency converter allows to manage it with high precision. The handling parts to move the bottle in the machine are reduced to the minimum as well as the change-over downtimes. (Bardi R. - Strada Delle Carzole 11 - 43036 Fidenza - PR Italy - Tel. +39 0524 522117 - Fax +39 0524 84542 e-mail: sales@r-bardi.com)

Trevi 5L ﬁlling block for 5-20 litres PET bottles (Bardi R.).

Italian Food & Beverage Technology - LVI (2009) april -

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

BOTTLING MACHINES

we bottle it

G AI SINCE 1946 BOTTLING LINES FROM 1.000 TO 12.000 BOTTLES / HOUR

LABELLING AND CODING

LABELLING, STRETCH-BLOW MOULDING AND FILLING TECHNOLOGY Kosme proposes combined labelling machines M90 and Extra Fix, the KSB stretch-blow moulding, and the new line of Isoblock ﬁlling machines.

LABELLING The combined labelling machines testify Kosme’s ongoing technologically innovative labelling process. The possibility of combining different labelling methods on a single machine makes it possible to reduce the dimensions of the production line signiﬁcantly as well as to

extend the range of use wherever numerous format applications are required. Traditional labelling machines are limited when it comes to processing in different shapes, dimensions and types of labels and bottles. The two M90 labelling stations can apply different types of adhesive labels: body label, back label, neck label or shoulder label. The labelling position is adjusted using a 3-axes (height, pressure, inclination) slide. The two Extra Fix labelling stations can apply different types of labels, and in accordance

KSB rotary stretch-blow moulding machine (Kosme).

with the diameter of the container format, the cross-slide is used to adjust the unit manually. The station height adjustment is performed by an electric motor. Another machine feature is the wiping system on the outfeed conveyor.

PET CONTAINER PRODUCTION

Isoblock G ﬁller for glass bottles (Kosme).

42 - Italian Food & Beverage Technology - LVI (2009) april

Over the last few years, the KSB stretch-blow moulding machines have reached an important market position in the PET

bottle production industry. The KSB series are key elements in the design of complex bottling systems, a ﬁeld that Kosme is very experienced in given the large number of systems built. The rotational blowing machine KSB-6R moves away from the linear concept to a new standard while maintaining a compact and robust design paired with ease of use, typical of Kosme KSB products. The rotational concept guarantees an optimization of the bottle forming process, maximum reliability in preform transfer, and en-

inclined surfaces improve selfdrainage of the product residue, guaranteeing the microbiological safety of the ﬁller area. Kosme proposes VKPV valves, designed for perfect, rapid, and no-foam ﬁlling. The double pre-evacuation system allows low oxygen pick up and is presented in electropolished stainless steel that has better corrosion resistance to protect the product integrity. Finally, the multicapper capping turret represents the solu-

LABEL PRINT/APPLY SOLUTIONS

Extra Fix labelling station (Kosme).

ergy savings thanks to the new blowing module. Worker access to the all parts of the machine is effortless during the format changeover operation; all of the equipment can be supplied with a rapid changeover system; machine down-times are reduced, and bottles are designed by Kosme. An optimized blow valve position guarantees air and energy savings; the stationary parts of the blowing modules are lubricated centrally; all parameters are managed by touch screen, including preform feed control, and blowing pressure is monitored in the ﬁrst station. High precision transfer gripper and use of aluminium mould carriers are other characteristics.

tion which makes it possible to apply 3 different closures with a single tower can, and requires only the substitution of the capper heads. The system is available in a mixed conﬁguration with alternating heads (6 crown + 6 clip blocker) in order to eliminate the need for format changeover between these two closure types. (Kosme - Via dell’Artigianato 5 46048 Roverbella - MN - Italy Tel. +39 0376 751011 - Fax +39 0376 751012 - e-mail: kosme@ksme.it)

FILLING The new line of lsoblock filling machines is a perfect example of Kosme’s research capabilities and expertise to guarantee quality and reliability in all conditions. Designed to optimize the productive process, this new line stands out for its advanced technology and compact dimensions. The special filling valves allow a fast and foamless process cycle, protecting the product integrity. The cap sealing system ensures accurate results. The so-called Isoblock G filler (G: glass) is suitable for filling glass bottles. To avoid liquid stagnation on the machine table, Kosme uses Rooftable, a structure similar to that of a pavilion roof. The

Ipack-Ima in Milan and Emballage in Paris have been the showcase for Altech, a leader in the production of material

labelling and identiﬁcation systems, which are distributed all over the world. From the economical ALstep

ALritma label applicator (Altech).

Italian Food & Beverage Technology - LVI (2009) april -

LABELLING AND CODING

code and ALritmaT ranges, a pallet labelling system ALcode P; ALcode LT, a real-time print/ apply unit ﬁtted with the new, low-cost SATO LT 408 printing unit, which makes it ideal for all those applications where

compactness and low costs are primary needs. (Altech - Viale De Gasperi 72 - 20010 Bareggio - MI - Italy Tel. +39 02 90363464 - Fax +39 02 90363481- e-mail: labellers@altech.it)

RIBBON LABELLER FOR KEGS ALritmaT print/apply unit (Altech).

and the high performing ALritma heads, from the ALcode print/apply systems to the more sophisticated ALline and ALpharma models, the company has displayed a concrete range of working labelling systems for packaging and logistics used in a large number of different sectors, including the food, chemical, cosmetic and pharmaceutical industries. ALpharma is a range of systems speciﬁcally designed for the pharmaceutical industry characterized by its consistent design in line with the strictest rules and regulations of this sector. Version A (for labelling vials and small bottles that are loaded and unloaded using trays), version B (for applying labels on one side of cases or tamper evident angle labels folded along the ﬂaps), and version C (for wrap-around

labelling of cylindrical bottles). An interesting development in the Altech range concerns ALbelt. In spite of its extremely low price, this labelling system features a complete, advanced configuration that is ideal for relatively simple operations involving the application of upper, lateral or even wrapping labels on small boxes, cases, and pots. Further interesting technical improvements have been made to the ALsleeve system, an applicator of plastic heat-shrink sleeves providing both effective tamper evident protection of food, cosmetic and chemical products and high-speed decoration of the products themselves. In the specific sector of product identification and traceability, Altech presents: the longestablished print/apply AL-

44 - Italian Food & Beverage Technology - LVI (2009) april

PackLab proposes the Nastra ribbon labeller for kegs. The application of labels in polypropilene allows to reduce the labelling costs on kegs. The tape is adhesive for 60 mm on a label length of 1 m. Vacuum belt for label transfer and cutting system to high precision are the other features

that complete the machine proﬁle. Finally Nastra represents the appropriate solution to be inserted in the old and new keg linear machines. (PackLab - Via Volta 16 46030 San Giorgio - MN Italy - Tel. +39 0376 372300 - Fax +39 0376 372445 e-mail: info@packlab.it)

Nastra ribbon labeller for kegs (PackLab).

SELF-ADHESIVE LABELLING MACHINE OMB presents ET 1500, a self-adhesive labelling machine which is designed for the application of one or two labels from the same roll onto cylindrical bottles with diameters from 60 to 120 mm. The

machine offers the possibility to install two separate stations: one for the application of a back label or a medal and even one for the application of the neck label. ET 1500 is built in stainless

steel Aisi 304 and stands on support feet with adjustable height and plastic base plates. It includes the unit for the movement of the head for cap closing and cap distribution adjustment, the bottle feeding worm and roller centring, the bottle feed with chain drive and terminal accumulation fable and the function of automatic stopping whenever bottles or caps are lacking.

Manual mechanical adjustment of the height of the closing head and adjustment of main label and back label positions by digital control with the possibility to memorize up to 20 formats and built-in piece counter are proposed. (OMB - Regione San Vito 79 - 14042 Calamandrana - AT Italy - Tel. +39 0141 769004 - Fax +39 0141 769003 e-mail: info@ombitalia.it)

CODING SOLUTIONS

ET 1500 self-adhesive labelling machine (OMB).

Many years of experience have made Eidos, the Italian company that designs and produces industrial systems for automatic coding, one of the industry’s most active and vital companies, but 2009 is the year of change: the company recently moved to a new large and modern plant, an ideal facility for increasing production, extending warehouses and investing in the design of new solutions. At Ipack-Ima the ﬁrst fruits of the change have been presented: the new E series Printess, a more efﬁcient print&apply system with a complete range of applicators, also for minor or less popular applications. Not very different from the previous models, printesses are more competitive and have undergone numerous small improvements that enhance the performance and durability even further. Printess is not simply an as-

sembled print&apply model, it is rather a modular and integrated system that provides superior performance. It is modular because the applicators are interchangeable, fixed in a standard manner to the central body of the machine and are therefore easy to replace. It is integrated because a single powerful processor manages the printing head, movement of the paper and ribbon and the applicator, therefore controlling the entire machine. Printess also has software protocols that are compatible with all the main printers on the markets. It is totally automatic, simple and durable. It is very common in very many Italian and European companies, which reflects its popularity. The E series will be marketed very competitively, also in consideration of the difficult current economic climate: this is the moment to change to the Printess quality. Eidos products include Codith-

Italian Food & Beverage Technology - LVI (2009) april -

LABELLING AND CODING

erm, a system for digital coding on objects that uses a patented printing method which is ideal for producing even small batches of printed products, and the Swing series (recently proposed in the E series version), which includes machines for printing directly on packaging ﬁlm.

Finally, but no less important, Eidos also provides a complete after-sales service and looks after the customer. (Eidos - Via dell’Industria 11 Z.I. Fontaneto - 10023 Chieri - TO - Italy - Tel. +39 011 947781 - Fax +39 011 9477865 - e-mail: eidos@ eidosspa.it)

MARKING UNITS The 2009 edition of IpackIma has been, for Tradex, the opportunity to exhibit all new products and solutions, and also to celebrate 35 years of activity. Founded in 1974, the company has become a leader in labelling, marking and automation, thanks to the wide range of solutions and reliability demonstrated both in the sales process and also in the technical support. Macsa lasers are available in a wide range of models: CO2, YAG and ﬁber. The most important new feature is

Icon, a CO2 laser speciﬁc for micro-character marking. Icon is a revolutionary solution that offers the beneﬁts of a laser at a very competitive price, without the costs of consumables. Regarding ink-jet technology, Tradex presents the new Linx 6900 Solver, a printer designed to reduce up to 40% consumption of solvent. Linx presents another important innovation in ink-jet technology, the new macro-character marker IJ350, which offers innovative advantages such as a self-

Marking solutions presented by Tradex.

46 - Italian Food & Beverage Technology - LVI (2009) april

E series Printess print&apply (Eidos).

cleaning print-head and a very easy to use system and it is easy to install on-line. (Tradex - Via Bettolino 27 -

21013 Gallarate - VA - Italy Tel. +39 0331 756411 - Fax +39 0331 756433 - e-mail: info@tradexsrl.com)

PACKAGING EQUIPMENT

LOGISTICS, A CRITICAL FACTOR IN THE BEVERAGES INDUSTRY In-company material-ﬂow technology and logistics are increasingly becoming a core area for many beverages companies. Efﬁcient logistic processes are now ever more important when it comes to delivery of the beverages. As a result there is a greater focus on the cost-effective design of these processes, in terms of organisation and

software. Drinktec 2009, the world fair for beverage and liquid food technology is also covering this exciting segment – from 14 to 19 September at the New Munich Trade Fair Centre. With total sales of around 170 billion euros and over 2.5 million employees the logistics sector in Germany

is one of the most important growth sectors in the Country´s economy. Worldwide, too, the transport sector is booming. Although consumers can order goods now very easily at the click of a mouse, those goods still have to be brought physically to the purchaser. A greater volume of trafﬁc on the roads, an extension of the

distribution networks at national and international level, and the ever more diversiﬁed and individual wishes of the consumers do not exactly make this an easy job. The beverages industry is particularly affected by this, because of the signiﬁcant quantities of beverages that are being transported.

NO LOGISTICS WITHOUT SPECIAL SOFTWARE The world of logistics is changing very fast. The products themselves, but also the container and pack styles are becoming ever more diverse. A parallel development that is taking place are the ever smaller batch sizes. The logistics experts in companies are having to handle more and more and increasingly different products. The ranges are changing faster and order sizes are smaller, but the orders are placed more frequently, in line with just-intime delivery requirements. An added challenge is EU directive 178/2002, which requires manufacturers to en-

48 - Italian Food & Beverage Technology - LVI (2009) april

sure the traceability of their products. Also the customers are demanding labelling according to the EAN 128 barcode standard (European Article Numbering) or EDI (Electronic Data Interchange). Upwards of a certain volume, none of this is possible without automated processes and appropriate software for administration, control and planning – for example for warehouse management systems, stacking systems, or route planning for the delivery vehicles. Today the majority of beverages companies operate block systems in their warehouses. However, the complexity of

the products and the pressure on horizontal space in the block warehouses are prompting more and more beverages companies to switch to the vertical alternative, the highbay warehouse. This enables automatic processing of the in-company ﬂow of goods. Conveyors and automatic shelving equipment can then be used to stack the goods and to retrieve them efﬁcient-

ly. The aim of these systems is to reduce to a minimum the logistics costs per pallet, because space is expensive. Different warehouses have different requirements in terms of how the products are delivered to them. Some are content with europallet delivery. Others require smaller pallet sizes, for example the “Düsseldorf pallet”, or half-sized pal-

let, even quarter- and eighthsized models. Display pallets and trays are becoming more and more popular, preferably on moveable “dollys”. Of course to handle this variation, the appropriate equipment has to be available in the ﬁlling halls in the companies. Interest is also rising in order-picking systems, many of which will be exhibited at drinktec 2009.

and battery-driven forklift trucks remain of great importance in

pallet transport in the beverages industry.

DRIVERLESS TRANSPORT SYSTEMS NOW WELL ACCEPTED In the halls themselves we are seeing growing acceptance of something that a few years ago was considered a futuristic experiment – driverless vehicles putting empty containers into the ﬁlling equipment, transporting the beverages pallets from the palletisers to block warehouses or to order-picking stations, and moving them on from there to the truck-loading area. Driverless transport systems optimise intralogistics. These systems, which have been widespread in the automotive industry for some time, are now making inroads fast into the beverages industry. Drinktec 2009 will be showcasing the beneﬁts of these systems to an audience of beverage-industry professionals. Electric monorail systems are also being used, in particular

for transporting pallets to the warehouse. However, diesel-

Italian Food & Beverage Technology - LVI (2009) april -

PACKAGING EQUIPMENT

AUTOMATION FOR THE WINE INDUSTRY IN ROMANIA Siscodata, integrator of Comau robotics for over 10 years, has recently concluded an important contract with Murfatlar, one of the main wine producers in Romania located on the Black Sea coast. The supply will be for the automation of a complete bottling, boxing and palletizing line by

Grippers for bottles/bundles (Siscodata).

Comau robots, so marking a further high score for the introduction of Italian technology within the food and beverage industry. Comau is more well-known for robotic applications within the automotive industry. In Fiat, Alfa, Ford, Volvo and Renault plants its robots have been successfully operating for years. Furthermore, their recent evolution in advanced technology has gained advantages over other more famous competitors. Siscodata, on its part, has been actively promoting through the years Comau robotics for end of line systems within the food and beverage industry. The wine industry in Romania has a long tradition due to the Latin origin of its people (here derives the name of the most famous local wine, “Lacrime Ovidiu”, in honour of the well-known Roman poet buried here on the coast). Unfortunately, during the Communist period this sector suffered greatly from a progressive degrade in both quality and production as a consequence of severe incompetence. Romanian TV is currently transmitting an advert about Murfatlar, in which the damages inﬂicted over a long term by the Soviet system are explained. It also tells the story of a farm-

50 - Italian Food & Beverage Technology - LVI (2009) april

er (with reference to the real life of Murfatlar actual owner’s grandfather) and of the wine industry system of the Country. Nowadays, with the support of the Italian Chianti area technicians and the aid of machinery coming almost entirely from Italy, Romanian wine makers are trying to recuper-

ate the quality and the productivity that once used to reign in the region. The ﬁrst excellent results have allowed them to obtain points and be competitive again with, for example, Greece, Croatia and Hungary. Some local wines have indeed already received mentions, acknowledgments and

Layout idea palletizing part (Siscodata).

a customized program and with external mechanical assistance, adapts to the bottle shape and to the number of these to be inserted into the

carton box. The line is able to handle, palletize and wrap in stretch ﬁlm up to 15,000 bottles/hour. (Siscodata Computer - Via Ca-

vour 118 - 21051 Arcisate - VA - Italy - Tel. +39 0332 472471 - Fax +39 0332 475272 - e-mail: info@siscodata.com)

MODULAR SHRINK-WRAPPERS international prizes, recently even in Brussels. Murfatlar has so assigned to Siscodata the automation – with 5 Comau anthropomorphous robots – for depallettizing empty bottles, forming cardboard boxes, filling, checking by scales and sealing, palletizing and wrapping in stretch film. Siscodata has successfully obtained the contract not only for its previous production and installation of other food industry automation systems in Romania, but also for the presence of trained local assistance, and for the extreme flexibility of the plant thanks to the robots – which is a fact of prime importance because of the production quality and the diversity of the items handled (labels, boxes and bottle shapes). The entire system is supported by Fieldbus to which the robots process computers are connected. The gripper has been appropriately studied and designed to adapt to the numerous bottle types and different necks and shapes. The robot, through

The advertisement “Passion for excellence in packaging” testifies Zambelli’s effort in customizing any requirements to the highest efficiency. Zambelli proposes the new series of shrink-wrappers with tray/flat carton/film only LFT 20/40. The machine frame is designed to have the operator side free of mechanical parts. Full and easy accessibility and safe operations for the operator are guaranteed; faster cleaning procedures and easier and shorter maintenance characterizes the machines. The parallel infeed system is based on two parallel conveyors running at two different speeds for product pressure

control. At the end of this section a “shuffler” breaks the pressure before product feeding to the grouping pins. This system gives the following advantages: different products such as cans, PET product or glass can be packed on the same machine; the machine supplied with the parallel infeed conveyor fits into every line design feeding to the gating system; and jams and label damage give way to high efficiency. An electronic controlled gating system or servo driven grouping fingers are suitable for running the most unstable product, offering adjustment repeatability for fast change-over. High flexibility changeover is PC

controlled and a wide range of configurations are available, giving perfect pressure control. Slide-in/slide out concept, compact design, single blade cutting, easy access and cleaning, and no vacuum belt required for film delivery are the advantages offered by the rotating servo drive knife. The Zambelli technology applied to the heat-tunnel also offers several advantages: differential airflow rate through the tunnel; spare heaters installed for non stop operation; very low power consumption compared to a conventional tunnel; 1, 2, 3 lanes available on the same heat tunnel; each tunnel has a separated cooling sec-

LFT 20/40 shrink-wrapper with tray/ﬂat carton/ﬁlm only (Zambelli).

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PACKAGING EQUIPMENT

tion at the discharge for a better ﬁnal shrinking of the packs; heating elements positioned very close to the product; and calibrated air holes allow to have a well controlled shrinking of the packs. In accordance with the all-inone-side concept and full accessibility for the operator the HMI operator interface is based on a touch screen computer and is characterized by an icon menu for quick and easy familiarization with the machine; prompt accessibility to diagnostic information, also regarding the PLC status check; spare parts manual accessibility through PC (as optional); alarms and troubleshooting with pictures and

help on line; productivity and efﬁcient graphics. The Zambelli system delivers the handle before the shrink tunnel. The heat melts the tape handle to the ﬁlm in order to obtain a very robust carrying handle. Print handle with promotional messages or bar code for automatic handling systems is available; the unit can be integrated in future; one only operator is needed for the shrink-wrapper and handle applicator. (Zambelli - Via Ferrara 35-41 - 40018 San Pietro in Casale - BO - Italy - Tel. +39 051 6661782 - Fax +39 051 6668369 - e-mail: zambelli@ zambelli.it)

ﬂow. The LSK 35 models also come with a system of electronically synchronised partitioning bar which makes packing smoother. Though manual, the format change is extremely easy and fast as it is not necessary to replace any mechanical or electronic component on the machine. After completing the mechanical adjustment of the various parts using the speciﬁc reference counters and hand wheels to widen/tighten the guides, the operator needs to simply select the new format from the Posyc control terminal. Furthermore, the passage from a small package to a large one or vice versa does not create any kind of problem, as the operator has the possibility of easily changing the machine pitch choosing between

one of the three available on all LSK models. Each machine pitch, in fact, is identiﬁed by colour position indicators on the chains. The LSK series is distinguished by its compactness and is the ideal solution for customers with small production areas. Despite the use of superior quality components and state-of-the-art technology, the prices of the new models are extremely competitive and therefore accessible to modest and family-owned bottling companies. The series can be provided with an in-line or a 90° infeed belt, depending on customer request. The LSK packaging machines are managed and controlled by the Posyc operator panel, running the whole length of the machine, which gives ac-

BOUDLING UNITS In occasion of the Ipack-Ima 2009 exhibition, SMI has shown the latest innovation for packages with an attractive graphic appearance, handy and economic, the packaging in heat-shrinking film. This type of packaging offers a cost-effective alternative to corrugate cardboard and it plays a key role in product marketing strategies, since the use of printed film allows to catch the consumer’s eye. Packages made with heat-shrinking film can be more easily handled, conveyed and recycled. The LSK shrink-wrappers series is composed of automatic machines to pack plastic, metal or glass containers. Depending

on the model chosen, they can make packs in film only, cardboard pad+film, cardboard tray, cardboard tray+film. The LSK 35T model, which is exhibited at Ipack-Ima, achieves an output rate up to 35 packs per minute, according to the type of product to be handled and features a simplified modular design that satisfies the always mutable productive requirements of clients. All LSK packaging machines have a motorised oscillating dividing group, positioned above the infeed belt, which facilitates the laning of loose containers towards the product grouping section, preventing sudden stops in container

52 - Italian Food & Beverage Technology - LVI (2009) april

Packs in shrink ﬁlm wrappping made with the LSK (SMI).

cess to the machine manuals, updates/changes the working parameters, sets and monitors the entire packing process. The highly intuitive interface, the touch sensitive screen

and the advanced functions of diagnostics and technical support in real time ensure that the less expert operator can quickly learn the use of the machine in the most efﬁcient possible way.

(SMI - Via Piazzalunga 30 24015 San Giovanni Bianco - BG - Italy - Tel. +39 0345 40111 - Fax +39 0345 40209 - e-mail: info@smi group.it)

PALLET WRAPPING MACHINES Robopac Sistemi, established in 1985, is world leader in the production of systems and fully automatic stretch ﬁlm wrapping machines for palletized loads. The Company stands out for its great capacity to provide customized and innovative solutions in both performance and reliability. Three technologies have been developed for load packaging: rotating arms, turntables and rotating rings, further to horizontal wrappers for elongated products and packaging systems for the wood ﬁeld. Thanks to a worldwide

Helix automatic rotating arm stretch wrapping machine (Robopac).

capillary distribution network and to the spare parts servicing centres present in foreign affiliates, Robopac Sistemi ensures a quick and decisive after sales service. Robopac Sistemi proposes Helix, which is the complete range of automatic machines with rotating arm for stretch wrapping of palletized loads particularly indicated in those fields where high production outputs are required. Thanks to rotating arm technology, film deposit and load stabilization occur on fixed pallets hence eliminating any load falling risk regardless of the arm rotation speed. The machines of the Helix series represent the ideal solution for wrapping light, easily deformable, unstable loads and can be widely applied in the most various of market segment fields. The modularity of the units that compose them allows an ample versatility of use even when large dimensioned loads are present. Such versatility is translated into 3 models with individual arm (Helix HS 30, 35 and 40) and 1 model with double arm (Helix HS 40/2) having the maximum output capacity of 170 loads/h.

Robopac Sistemi also has available a vast choice of pallet handling systems: roller conveyors, chain conveyors, deviators, track conveyor systems, stackers and other devices for the complete packaging control of end line from palletization up to the shipping warehouse and stock. The reel carriage units that equip the wrapping machines of the Helix series, thanks to the large diameter pre-stretch rollers and excellent grip of the materials used for the coatings of the same, reach the maximum ﬁlm elongation values. So the concept “Technology and innovation for high

performances” finds application in the optimum load stabilization, low film consumption, and reduced environmental impact. The film deposit force control onto the load occurs by pneumatically operated dancing roller compensation system and patented electronic devices which can be continuously adjusted from the control panel. Such solutions make wrapping possible without deforming even the particularly light, fragile, soft loads. All carriages can be dimensioned for using reel band 750 mm wide and jumbo roll 500 mm band allowing significant production output capacity and reduction of machine stops for reel change, respectively. Weaved or stretch net reels can be used for products that require aeration. (Robopac Sistemi - S.S. Marecchia 59 - 47826 Villa Verucchio - RN - Italy Tel. +39 0541 673411 Fax +39 0541 679576 e-mail: robopacsistemi@aetna group.com)

PALLET STRETCH WRAPPERS Tosa Group has become well known for the quality and reliability of their machines. In order to satisfy the growing needs of today’s market in end of line packaging, the company has, under the umbrella

of the Tosa Group, incorporated well-established names such as: Tosa, pallet stretch wrapping machines; Mimi, shrink wrapping machines, and CMR, strapping machines. (Tosa - Loc. San Bovo - Via

Italian Food & Beverage Technology - LVI (2009) april -

PACKAGING EQUIPMENT

Statale 32 - 12054 Cossano Belbo - CN - Italy - Tel. +39

0141 88285 - Fax +39 0141 88550 - e-mail: info@tosa.it)

evator transfers the loose handles to the rotating disc, where they are oriented and conveyed into a slanting angled handle feeder. A feeler device placed just before a pneumatic handle-direction turning system feels the right position of the handle petals, detects any possible handle which is upside-down and turns it to the correct position, avoiding the production being stopped. Fi-

nally, after being detected by an optic ﬁber presence sensor, the handle reaches the clipping station where it is clipped under the collar of the bottle in transit by means of two static cams. (Twin Pack - Via Pertini 1/3 Loc. Maiano - 29027 Podenzano - PC - Italy - Tel. +39 0523 554020 - Fax +39 0523 554728 - e-mail: info@ twinpack.com)

Pallet stretch wrapping machine (Tosa).

PREFORMED PLASTIC HANDLES ON PET BOTTLES Twin Pack presents the Uniclip, an automatic machine designed to apply preformed plastic handles on PET single bottles of high capacity, from 3 up to 10 litres. The ﬁlled-up capped spare bottles reach the machine singly in

The preformed plastic handle for pet bottles (Twin Pack).

accumulation or not, and they are conveyed in single lane on the feeding conveyor. Heightadjusting devices and lateral guides can be adjusted so as to ﬁt the bottles different diameter and height. The product ﬂow is controlled by a photoelectric cell: bottles are retained, guided and then positioned into the clipping station. The handles picking and clipping is performed on bottles in transit. The loose handles are manually or automatically loaded into a high capacity hopper. An alarm warns the operator if the handles are on the minimum level. A mechanic el-

54 - Italian Food & Beverage Technology - LVI (2009) april

Uniclip machine for applying preformed plastic handles on PET bottles (Twin Pack).

SENSORS FOR PALLET WRAPPING MACHINES M.D. Micro Detectors, leader in sensors serving industrial automation manufacturing, has taken great care over the end-line packaging process, launching the RX8 37 Series and FAI8 6X Series, the new photoelectric sensors designed for being in-

stalled on pallet wrapping machines. Thanks to its direct diffusion functioning principle, the machine wraps the pallets and their load accurately with plastic protection ﬁlm. FAI8 6X represents the “entrylevel” offer of M.D., indicat-

ed for customers that are looking for a solution with the best value-for-money: M18 cylindrical photoelectric sensor with a sensing distance up to 1,500 mm, cheap but with high performance. The highest performances for the RX8 37 photoelectric sensor correspond to their characteristics: cubic, with very compact dimensions to minimise encumbrance, with a sensing distance of up to 4.5 m, available both with DC and with multi-voltage power and with timer-function output, is the most performable product for every need.

Finally, for every application where the sensor is in direct contact with the raw material or where frequent washes are necessary, M.D. places inductive sensors (M12 Series PFM and M18 Series PFK) and photoelectric sensors (M18 FF Series) with Aisi 316L stainless steel housing and IP69K protection degree is also available. (M.D. Micro Detectors - Strada S. Caterina 235 - 41100 Modena - Italy - Tel. +39 059 420411 - Fax +39 059 253973 - e-mail: info@micro detectors.com)

PRODUCT HANDLING Acmi has developed the Twisterbox system, an innovative machine which establishes a new frontier in the sector of product handling. It was designed and developed for orienting pack and other products such as

crates, cases, clusters, big bottles and so on; simultaneously with this operation, the machine forms continuously product layers for palletisation with an impeccable precision. Acmi remarked that this system

Partial view of the Twisterbox system (Acmi).

RX8 37 Series and FAI8 6X Series photoelectric sensors for pallet wrapping machines (M.D. Micro Detectors).

answers ﬂexibility and efﬁciency, and achieves marketing requirements of large scale retail trade since it solves the problems associated with the manipulation of unstable products or with particular shapes, products with a sensitive contents or that need precise positioning on the pallet. In term of construction level, the machine consists of a sturdy modular structure on which the grippers slide. The gripper movement is fully automated and these have the task of rotating and translating packages. The special structure of the preparation platform enables a perfect layer formation even with unstable or smallsized packs. Twisterbox modularity is such that it may easily and perfectly adapt to the customers’ production needs. Moreover, being a “Made in Acmi” product, it excellently integrates with the other systems of the company composing the end-of-line and it can be asso-

ciated with different palletiser models (including the versatile “Condor” multi-task robot). The system’s benefits on the line can be summed up as follows: effective rotation (without any shock to the product) apart from shape, weight, size and film used for the packaging; top reliability and precision in layer preparation; flexibility in treating any type of package; possibility of inserting different configurations of the layer composition; adaptability at both low and high productions; simple and quick change-over operations. Twisterbox thus is considered by the market as one of the most interesting innovations of the last few years among the handling systems and it has not yet exhausted all of its potential application. (Acmi - Via Di Vittorio 60 43045 Fornovo di Taro - PR - Italy - Tel. +39 0525 401811 Fax +39 0525 401318 e-mail: info@acmispa.com)

Italian Food & Beverage Technology - LVI (2009) april -

CONTAINER PRODUCTION

INNOVATION IN THE BOTTLE DESIGN The creativity of PET Engineering offers to the wine market a chance to reappraise the very idea of containers, turning the passive element of a traditional industry where attention was focused on contents into an active one, a sort of new clothing for drink: a totally new bottle, away from traditional shapes, with its own look and appeal, captivating and at the same time unique, the AXI Bottle. PET Engineering acquired valuable experience in the wine sector last year when it reproduced in PET the typical bordolese silhouette, for the bottling and marketing of still wines. Developing a PET container required in depth research particularly from a technical point of view, as a special preform was clearly needed to ensure adequate shelf life for the contents. Technical analyses were perfected down to the smallest detail, introducing highly performing monolayer barriers. This approach, made it possible to preserve the typical feel of freshness and taste offered by glass. There are several reasons as to why to use a PET container for such a traditionally glassbound product. First of all because PET is a good 7-10 times lighter than glass, with considerable savings in materials and reduced transport costs, leading to an altogether lesser environmental impact. A PET bottle is furthermore un-

breakable and safe both in industrial environments and for the ﬁnal consumer; it is versatile and can be used anywhere; once opened, it can be closed again and, last but not least, allows total freedom of design: each bottle can be personalized at will, according to customer requirements, with extremely short realization times. Moreover, like glass, PET is 100% recyclable. The new AXI Wine preserves

wine quality while also ensuring axial load resistance in the bottling procedure; it is designed to be used on ordinary glass bottle ﬁlling lines, and can be blown on any machine. Once the psychological barrier of the novel packaging is overcome, thanks to the revolutionary design, wine in PET becomes a great market opportunity: it is safe, hygienic, elegant, reusable, handy, distinctive and can also be personal-

AXI Bottle for beer, left, and wine (PET Engineering).

56 - Italian Food & Beverage Technology - LVI (2009) april

ized with a thousand and one packaging solutions. This new identity makes AXI Wine a unique product, a many-faceted container. With a visual impact that changes according to the viewing angle, the new bottle, available in two different versions, offers a highly ergonomic grip and lots of room for the label and the customer’s personalized logos. The AXI Beer model registered by PET Engineering is the ﬁrst product of the innovative AXI Bottle line to be introduced on the market. PET Engineering wished to express, in this line, a new concept of bottle design, with its own identity for removed from traditional schemes. Each AXI bottle can be reassessed and reshaped by the client at will, and the label space is so large that there is plenty of room for a strong brand personalization. The characteristic AXI Bottle design may also be easily applied to glass. Two former enemies in the packaging sector could therefore meet in one family full of dynamism, look and appeal, to cover all possible packaging solutions, from the most traditional to the most innovative ones. (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)

BIG BOTTLE PRODUCTION Siapi was founded in 1992 to supply high quality technological solutions for special automation in industry. Based on the know-how acquired and the capacity for innovation of its research and development laboratories, in 1995 the company entered the market for stretch and blow molding systems for hollow bodies, focusing production on linear blowing machines for PET and polypropylene bottles and becoming one of the leading manufacturers on the market. The company has always paid careful attention to its customer needs and has developed its own department dedicated exclusively to the manufacture of ad hoc moulds for the production of special bottles. Creativity and innovation, research and dedication, quality and aftersales service are the elements of the successful phylosophy that guides Siapi and its staff of 60 every day, throughout the world. Siapi’s research and development unit transforms experience into technology, allowing customer demands to be met with highly personalized solutions, designed for maximum ﬂexibility. Due to its systematic method of analysis, development and control, and the involvement and close synergy of all the company’s departments, the creative process for each new Siapi prototype lasts at least 6

months and follows a strict procedure. Starting from the customer’s requirements, the Engineering Department studies the feasibility of each separate project and carries out laboratory analyses on the preform materials, which may be PET or polypropylene. Only after this stage are the test mould and machinery prepared. In Siapi, the staff carries out every single stage of the process for analysis, design, drawing, prototype prep-

aration, optimization and production of the machines and all their mechanical, electrical and electronic components. In this way the company can guarantee that customer requirements are always fulfilled completely, giving the final results expected. Quality is at home at Siapi. Quality certification (ex. Vision 2000) proves that a constant product improvement process is in place ensuring high standards of operation, duration and compatibility. Technological innovation and thorough knowledge of the market allow the company to produce exclusively two-stage linear blowing machines for 1 to

12 cavities that cover the whole range of industrial needs: from small 0.25 litre bottles to large 5 US gallon bottles. Due to its policy to manufacture in such a way as to facilitate maintenance and create maximum ﬂexibility, all Siapi blowing machines are designed and built as modular units. This means they can be easily integrated with other equipment without stopping production. All Siapi blow molding machines come with a PED declaration of conformity. (Siapi - Via Ferrovia Nord 45 31020 San Vendemiano - TV - Italy - Tel. +39 0438 4096 - Fax +39 0438 401016 e-mail: info@siapi.it)

EA1S two-stage, full automatic stretch blow moulding machine for 5 gal PET bottles (Siapi).

Italian Food & Beverage Technology - LVI (2009) april -

CONTAINER PRODUCTION

ENVIRONMENTAL BENEFITS FROM WINE IN CANS Two separate studies commissioned by Rexam, the world’s largest beverage can maker, have demonstrated that wine in cans is not only an environmentally friendly and sustainable pack format, but also offers beneficial cost savings for both suppliers and retailers. The first study, carried out by Incept, a UK based consultancy, looked at the space efficiency when transporting wine in aluminium cans compared to transportation in glass bottles and analysed the environmental effects and CO2 emissions during the transportation of still wine. The study found that: - slim cans have half the CO2 transport related emissions of the equivalent 75 cL wine sold in glass packaging; - line, in both 200 and 250 mL cans, produces fewer transport related CO2 emissions than other packaging formats; - compared to glass bottles, to save one tonne of CO2, only 5,330 cases of 250 mL slim cans need to be sold. As well as the CO2 emissions involved in the transportation of cans, Rexam was also interested to see the cost impact of the whole supply chain and so commissioned a separate study to look at four key areas: product, transport, warehousing and storage. The results showed benefits for all, including: slim cans are up

to 17 p per litre cheaper than glass bottles and have 0.020.2 euro less cost per unit in the value chain; suppliers could save between 2 and 8 pence per unit; retailers savings are between 0.01-0.15 euro per unit. The two studies have demonstrated and back up Rexam’s beliefs that wine in cans, whether measured by case or litres, is not only an environmentally friendly and a sustainable packaging format, but also offers beneﬁcial cost savings for both suppliers and retailers. Nick Gazzard CEO of Incept said “The studies use a new methodology developed as part of an on-going sustainability initiative by the can making industry’s UK body, the Can Makers (BCME) and Incept, to identify these truly signiﬁcant cost and transport CO2 emissions savings related to cans.

Often the costs and emissions of speciﬁc packages are lost in averages, and this information helps to save money and the environment by identifying the differences and the opportunity”. This is good news for a market that is feeling the squeeze as

a result of the economic slump and is looking for innovations to appeal to the lifestyle needs of 21-34 years old consumers. Beyond its environmental and cost saving beneﬁts, the can offers the convenience (single serve, on-the-go) and visual impact (360˚ branding) that appeals to the all important 2134 years old age group, who show a preference for ﬂavoured alcoholic beverages, a major challenge for many wine companies today.

PET CONTAINER PRODUCTION During the NPE show in Chicago, Sipa will present new machines and new applications. Three machines overall with several new packaging developments. For the ﬁrst time, a 2 cavities blow molding machine pro-

58 - Italian Food & Beverage Technology - LVI (2009) april

ducing up to 40 litres PET containers will be presented; the machine on the booth will be producing 4 gallons containers for US standards water dispensers. The new SFL2 is capable of producing containers up to 25

litres (6.6 US gallons) with 65 mm neck ﬁnish on two cavities or 40 litres (10.5 US gallons) containers with 85 mm neck ﬁnish on a single cavity. SIPA’s capability of supplying 360° solution is extended to the big sizes containers as

well. Sipa develops the container design and specification starting from the preform project, manufactures the injection and blowing equipment, the filling machine with its new dedicated filling valves and the handling robot with its packing systems. The SFL2, dedicated to big sizes containers, completes the range of SFL linear blow molding machines: SFL6 with 6 cavities and SFL4 with 4 cavities. The SFL series was marketed in 2006 and more than 300 machines have been installed up to date. In

the US the SFL are producing custom containers such as ovals and other specialties. Another linear blowing machine, the SFL6, with 6 cavities and with preferential heating for oval containers will be displayed. SFL are extremely flexible and suitable for all types of PET containers: beverages, hot fill, ovals with or without neck orientation, big sizes, OPP, etc. A rotary blow molding machine, SFR12 Evo, featuring 12 blowing cavities, will be producing hot fill containers. The SFR Evo series, a

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CONTAINER PRODUCTION

compact and low consumption platform, has the highest output per cavity in the market, up to 2,000 bottles per hour per cavity. The machine on the booth will be producing light weight 500 mL hot ﬁll bottles for tea, juices and similar sensitive applications. PMCI, the mold division of Sipa, will show its capacity of developing new containers ideas on existing industrial platforms as well as manufacturing all type of molds for preforms, caps and containers. Sipa and PMCI Division relies on a world class tool shop which employs over 350

people with tooling facilities spread out in 3 continents: in Italy, Vittorio Veneto, Hanghzhou in China, Sao Paulo in Brazil. During 2009 the company opened a new plant in San Luis Potosí, Mexico which will enter in full production by the end of the year. The aim of this new facility is to reduce for North and Central America customers the time to market of new molds and increase the after sales service support. (Sipa - Via Caduti del Lavoro 3 - 31029 Vittorio Veneto - TV -- Italy - Tel. +39 0438 911511 Fax +39 0438 912273 e-mail: sipa@zoppas.com)

FROM RAW MATERIAL TO CONTAINER Sacmi introduces the “compression blow forming” at PETnology Europe in Cologne. This technology has been called “compression blow forming” (CBF) and is proposed as an innovative industrial process to manufacture plastic containers directly from resin. CBF works with a wide variety of resins, allowing the production of containers from granule independently from the resin used, HDPE, PS, PET or PP. This is so thanks to a strongly innovative transformation process, based on the continuous extrusion of plastic material, subsequently cut into predetermined doses, inserted in an open mould and

ﬁnally formed into a preform through compression. The preform is thermo regulated in the mould in order to obtain the right temperature for stretchblowing, and thus allows the container to exit the line in an ordered way. The outcomes include a remarkable productivity combined with a high practicality of use. It is also worth reminding that, apart from the wide variety of raw materials which can be processed through CBF, an evidence of its ﬂexibility, it also has an outstanding variability in terms of application: from classic containers to plastic

60 - Italian Food & Beverage Technology - LVI (2009) april

bottles for the food and beverage business, to speciﬁc bottles used by the pharmaceutical industry. This innovation introduced by Sacmi also represents the evolution of two technologies widely used by manufacturers of closure machinery, combined by Sacmi in extremely compact solutions, allowing a transformation of raw material into bottles in a single process. The ﬁrst one is the continuous compression technology, which Sacmi’s Research & Development labs have been researching on and developing for almost 15 years, with the aim of implementing it to

the machinery for the production of closures. The second is the one developed by Sacmi in the preform blowing sector for the production of containers. CBF is thus proposed as an ideal and complete stateof-the-art solution that satisﬁes the most varied demands from the international packaging industry, thanks to a multiplicity of productive applications. (Sacmi Imola - Via Selice Provinciale 17/a - 40026 Imola - BO - Italy - Tel. +39 0542 607111 - Fax +39 0542 642354 - e-mail: sacmi@ sacmi.it)

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

PACKAGING TRENDS

THE IMPORTANCE OF ENVIRONMENT IN BOTTLED WATER PACKAGING Consumers throughout Europe believe that bottled water should be offered in packaging that is safer for the environment. That is a key finding of research undertaken by multi-packaging specialists HiCone into bottled water packaging in France, Germany, Spain and the UK. Hi-Cone says that a major concern among European mineral water producers is to find packaging solutions that help to control costs and satisfy consumer demands. In the market research, consumers expressed strong sentiment in favour of more convenient and environmentally friendly multipacks for bottled water. This is typified by the growing popularity of eight pack, half litre PET bottles among French consumers of all ages for onthe-go consumption. The research showed that bottled water consumers in Europe fall into two categories: those who respond well to brand visibility and are influenced by shelf appeal, and those classified as “purists” for their preference for packaging that shows the clean, natural features of the product. Both

types of consumer, however, agree that alternative packaging concepts are needed for bottled water multipacks. They are well represented in all four Countries and concern for the environmental impact of packaging is stronger in the purist group. Concerns shared by survey respondents about bottled water packaging included:

Over packaging: Consumers believe there are too many PET bottles disposed in the environment, even though a large majority are recycled. Lack of functionality: There is a strong preference for packages that are easy to carry and open, convenient for storage, and generate less waste for disposal. Cost: Consumers believe mini-

Hi-Cone has developed multipack solutions that enable companies to create on-shelf awareness without excessive plastic waste.

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mal packaging is a lower cost alternative. Poor distinction: Bottled water purchases are motivated by brand recognition, product availability and, above all, price because the brands have little differentiation with a few exceptions. The research revealed certain differences between the four Countries. In the UK, bottled mineral water is viewed as an indulgence because of the cleanliness of the public water supply. While the product represents purity, freshness and healthy lifestyles, this is compromised by the perceived negative environmental impact of the packaging. However, British consumers appeared undecided about which packaging options are best for the environment or least harmful to it. Only the most committed “green” consumers said they would sacriﬁce convenience or pay extra for environmentally friendly packaging options. In Germany, consumers drink bottled water primarily as a healthy lifestyle choice. German consumers are drinking more water in different circum-

stances and locations, which has fuelled growth in PET multipacks of smaller bottles. Multipacks are preferred for this convenience, while in terms of environmental considerations, consumers prefer multipack options that generate less waste and offer convenient transport and storage. In Spain, where bottled water is popular as an alternative to the tap, shrink-wrapped six-packs of large and small bottles are the most common water multipack. Consumers associated elaborate packaging designs with competitive brands, but also believe ﬂashy or excessive packaging overshadows the austere natural aspects of water. Simpler or minimal packag-

ing designs are associated with generic brands, and are viewed as better for showing purity. Spanish consumers are concerned about the environment and feel obligated to recycle and generate less waste. However, they believe that bottled water companies should be responsible for providing more environmentally friendly packaging and not pass any extra cost onto consumers. French consumers are avid drinkers of bottled waters. Like their English, German and Spanish neighbours, they are concerned about the environment and believe bottled water companies should offer packaging options that are safer for the environment.

French consumers responded well to the concept of minimal packaging and also believe photodegradable plastic is less toxic to the environment. According to Ton Hoppenbrouwers, business unit director Europe for ITW Packaging, the Hi-Cone research clearly shows that European consumers expect something new in terms of bottled water packaging and will look favourably on companies that respond to this burgeoning demand. “Companies are getting the message about minimal packaging, but they have to reconcile this with the need to differentiate their brands on shelf,” he explains. “From HiCone’s perspective, we are

advising that these goals are not incompatible. Truly minimal packaging solutions are available with ring carrier multipacks, and these packages can also provide excellent shelf visibility.” As a result, accordingly Hoppenbrouwers, several European bottled water companies are exploring Hi-Cone’s new BrandPak multipack solution. This provides an alternative to shrink wrap that enables companies to display eye-catching graphics on their packaging and achieve valuable on-shelf differentiation without excessive plastic waste. Ton Hoppenbrouwers ITW Hi-Cone Email: t.hoppenbrouwers@ itwpack.com

LABELS OFFER GROWTH OPPORTUNITY FOR PLASTIC FILMS The production of film for use in labels is a high margin speciality business which film producers are keen to target. AMI (Applied Market Information) has recently completed the first in-depth study of the market for plastic-based labels in Europe, identifying both the size of the market

and its future trends, as well as providing a detailed analysis of the structure of the value chain for each label technology. According to AMI’s research in 2008 plastic ﬁlms accounted for 27% of the 13 billion m2 of label facestock used in Europe. However,

while the demand for paperbased labels is expected to show little or no growth over the next ﬁve years, demand for plastic labels is expected to grow by over 6%/year so that by 2013 plastic labels will account for a third of the European label market. While weak food volumes and de-

stocking towards the end of 2008 meant demand weakened throughout the year the overall prospects for plastic labels remain strong. The importance of the label within the consumer product marketing mix is fuelling demand for plastic labels, and brands remain committed to investing

Italian Food & Beverage Technology - LVI (2009) april -

PACKAGING TRENDS

in added-value product presentation. The market is being driven by growing demand for clear-on-clear labels in food and beverage applications, innovations in plastic containers, plastics ability to deliver aesthetics and functionality superior to traditional materials and growth in the packaged consumer goods industry in Eastern Europe. The largest market for plastic label ﬁlm is in self-adhesive labels. In square meterage terms plastic self-adhesive labels accounted for 35% of demand for plastic labels in Europe in 2008. With only one-quarter of the total self-adhesive label market based on plastic ﬁlm there is considerable opportunity for replacement of paper

and this trend will help drive demand growth of 7%/year to 2013. In glue-applied labels, plastic labels accounted for 15% of the total market in 2008 or 25% of the total demand for plastic labels. Plastic film is mainly used in wrap-around labels and for roll-on-shrinkon-labels. The market is being driven by paper replacement and the development of plastic spot patch labels (currently this market is almost entirely in paper). AMI forecasts this segment to grow by 5%/year to 2013. There also exist specific label applications which have developed through the use of plastic film, namely in-mould labels and sleeve labels. Both

Demand for plastic labels in Europe in 2008 (AMI).

64 - Italian Food & Beverage Technology - LVI (2009) april

of these applications are expected to enjoy growth of between 5 and 6%/year driven by new application opportunities in food and beverage containers. A further 10% of the plastic label market is accounted for by release liner used with self-adhesive labels. AMI’s comprehensive survey details both the production of plastic film and the demand from printers/converters. Plastic film production for label applications in Europe amounted to nearly 200,000 tonnes in 2008. Europe is a net exporter of these films and demand from printers and converters of labels amounted to 186,000 tonnes. The types of plastic film used vary significantly within each segment of the label market. The primary material used is PP which is the main material used in the production of glue-applied and in-mould labels. PE films are mainly used in self-adhesive labels, while PET and PVC films find use primarily in sleeve labels. In addition, the rapid development of plastic release liner within the self-adhesive labels industry is expected to contribute to annual demand growth of over 10% for PET film within label applications in Europe. Supply of film in Europe is highly concentrated with 74%

of output accounted for by 10 companies in 2008. Most of the leading players are focused on a particular segment of the plastic label market, a consequence primarily of the film technology employed. Nordenia is the leading supplier of PE film; Treofan, ExxonMobil and Innovia the leading PP film suppliers to this market; Klöckner Pentaplast is the leading supplier of PET and PVC films. The printing and converting of plastic labels is more fragmented, with the top 10 printers accounting for only 39% of production in 2008. The largest printer of plastic labels is CCL Label, which operates several sites across Europe and has a leading position in most plastic label segments, apart from glue-applied. That sector is led by Constantia and Mondi Packaging. Fuji Seal is another leading supplier and is an integrated film extruder/printer for the shrink sleeve sector. “The European market for plastic labels” is a detailed market research report published in January 2009. For further information please contact John Nash at AMI, AMI House - 45-47 Stokes Croft - Bristol BS1 3QP - United Kingdom - Tel. +44 (0)117 924 9442 - Fax +44 (0)117 989 2128 - e-mail: info@ami plastics.com

FORECAST ON WORLD CAP & CLOSURE DEMAND Global demand for caps and closures is forecast to expand 4.2 percent per year through 2012 to $36.5 billion, representing 1.6 trillion units. However, over the 20082010 period, growth in all regions will be negatively impacted by the ongoing global economic malaise. Continuing urbanization and rising personal incomes in the developing world will support expansion of consumer nondurable goods markets, with closures and other packaging materials among the primary beneﬁciaries. Gains will also be supported by the continuing growth of closure-intensive plastic packaging at the expense of closureless containers such as metal cans. Beverages will remain the dominant

market for caps and closures, accounting for 64 percent of unit demand in 2012. These and other trends are presented in World Caps & Closures, a new study from The Freedonia Group, a Cleveland-based industry research ﬁrm. Gains will also be supported by the continuing growth of closure-intensive plastic packaging at the expense of closureless containers such as metal cans. Advances will be limited to some extent by competition from packaging formats that do not use closures (such as stand-up pouches and blister packs) and by environmental concerns regarding plastic waste in general. Plastic caps and closures, the largest industry segment,

will also register the strongest gains, beneﬁtting from the continuing supplantation of metal and glass containers by their plastic counterparts in many food and beverage applications. In addition, technological improvements have enabled certain plastic closures to replace metal closures on glass food containers. Moreover, gains will be helped by further expansion of synthetic corks in the wine market at the expense of natural corks. Metal cap and closure demand will register weaker gains, posting outright declines in most developed markets. Above-average gains are expected in the world’s emerging markets, especially those in Asia. China will lead the

way, accounting for almost 30 percent of projected unit gains in global cap and closure demand through 2012. The US, which accounted for one-fourth of 2007 global cap and closure value demand, will see strong value gains, fueled by a continued shift in the product mix toward value-added conﬁgurations. Western Europe and Japan will see slower growth, hindered by mature markets and stagnant population growth. World Caps & Closures (published 03/2009, 350 pages) is available for $5,800 from The Freedonia Group, Inc., 767 Beta Drive, Cleveland, OH 44143-2326, USA, tel. +1 440.684.9600, fax +1 440.646.0484, e-mail: info@freedoniagroup.com

World cap & closure market in million dollars (Freedonia).

Item Cap & Closure Sales North America Western Europe Asia/Paciﬁc Other Regions

2002

2007

2012

21,400 6,060 6,800 5,830 2,710

29,650 8,985 7,970 8,840 3,855

36,500 11,320 8,690 11,610 4,880

% Annual Growth 2002/2007 2007-2012 6.7 8.2 3.2 8.7 7.3

4.2 4.7 1.7 5.6 4.8

Italian Food & Beverage Technology - LVI (2009) april -

MARKETING REPORTS

BOTTLED WATER GROWTH SLOWS AS CONSUMERS TURN ON THE TAP The combined forces of the economic downturn and environmental pressures are causing a sharp slowdown in the global bottled water market, according to a recent analysis by global beverage industry specialists, Canadean. The situation is most marked in the USA, where Canadean is forecasting annual growth of under 1% for the next five years. This is a significant deceleration from the double-digit rates seen from 2000 to 2008, and has major implications for the PET plastics industry, in particular. “In the decade up to 2008, the US bottled water market accounted for 20% of the growth in global PET demand in beverages, “ comments Emily Neill, business development director at Canadean. “This growth driver has been switched off, and the momentum in bottled water demand is now firmly focused in the dynamic Asian markets.” High profile tap water campaigns across many US states, and bottled water bans by public institutions have resulted in consumers reverting to tap and filtered water. This is being mirrored in some major European markets such as France and the UK, with the economic conditions reinforcing this trend.

On a broader note, the prognosis for global commercial beverage consumption is relatively healthy. Beverage demand is forecast to weather the economic storm, growing by 2.0% in 2009 and 2.6% per annum in the longer term. The more buoyant categories include still drinks, nectars (juice drinks) as well as bulk and bottled water, where growth in countries such as China, India and Indonesia will compensate for the stagnation in western economies. After a near ﬂat performance in 2009, carbonates are expected to return to a growth rate of 2% annually. Those companies with strong international exposure will beneﬁt from rising demand in Asia to offset the tougher markets in North America and Europe. Alcoholic drinks are likely to

show a mixed picture, with beer, wines and spirits in gradual decline in Europe, where health and legislative issues are hitting traditional alcohol consumption. The pattern is clear: beer and spirits are in decline in their key markets such as Germany, the UK and Scandinavia, whilst wine is under pressure in France, Italy and Spain. Meanwhile, Asia will continue to be the engine for beer demand, with a projected annual growth rate of around 5%. More intriguingly, the energy drinks category grew at double digit rates across a large number of Countries in 2008, and is predicted to rise by nearly 10% globally in 2009. Upsizing in serving volume, the entry of more private label and B brand products, plus strong

support from the multinational players are all factors pushing up consumption. And evidently in straitened times consumers are prepared to pay for that extra boost. This latest analysis comes from Canadean’s Global Beverage Forecasts report. This report is based on analysis and data from Canadean’s global network of Country beverage specialists and provides forecasts for consumption of all commercial beverages out to 2014. The report also includes commentary and analysis for each beverage category in major markets. (Canadean Ltd - 12 Faraday Court - Rankine Road - Basingstoke RG24 8PF - England Tel. +44 (0) 1256 394210 Fax +44 (0) 1256 394201 e-mail: sales@canadean.com)

Global commercial beverage forecasts. Selected categories (Canadean). Consumption growth % per annum All Commercial Beverages All Soft Drinks Packaged Water Carbonates Energy Drinks Dairy Drinks Beer

66 - Italian Food & Beverage Technology - LVI (2009) april

2008-09F

2008-13F

1.9 2.2 2.8 0.7 9.5 1.3 2.2

2.6 3.1 3.6 1.8 9.3 2.2 2.8

CARBONATES RETAIN SOME SPARKLE AS THE ECONOMY DIMS Canadean’s revised forecasts for 2008 still predict volume growth of between 1 and 2% for the global carbonates category despite the worsening economic climate. The deterioration in ﬁnancial conditions has inevitably prompted Canadean to downgrade their earlier projections by around 1% and the global beverage experts now expect the market to reach 208 billion litres by the end of the year, a ﬁgure that equates to 31 litres per year for every global consumer. 2009 will see a similar growth rate to 2008, before the green shoots of recovery are expected to become evident in 2010 with a slight acceleration in growth to a little over 2%. In the more developed parts of the world, within the volume performance the consequences of recession are more evident. Canadean consultants on the ground report that consumers are switching to own label products and where present, there has been an upturn in footfall in hard discounters. The high cost of oil during this quarter pushed up petrol prices and it appears the carbonates sales in garage forecourts slowed accordingly, impacting on the overall convenience channel. These factors, along with the depressed

on-premise sales triggered by stay at home consumers have meant that the effect of the downturn is more pronounced in value terms than volume. It is higher oil prices that have contributed to the buoyant showing of MENA (Middle East & North Africa), which with Asia are both expected to see an 8% expansion of the carbonates category this year. The relative buoyancy of the Chinese economy in the ﬁrst half of this year has been a factor in the 12% jump in China and ultimately the overall Asian performance. With the rest of Africa these regions will be the main driver behind the global growth. With a quarter of worldwide volumes, declining sales in North America have pulled down the global carbonates category; if North America is excluded, the global carbonates growth rate would double. Currently carbonates are not performing well in their spiritual home. 2008 will see North America lose its crown as the biggest market for carbonates to Central and South America but Americans remain by far the biggest per capita consumers of carbonates in the world and as a region will have drunk more than 130 litres a year more

than the average global consumer. Central and South America may be set to become the main market for carbonates but along with East Europe, Canadean have had to reduce their projected growth rate by as much as 2.5%. Both Asia and West Europe have had their prediction for 2008 amended downwards but at 1% the correction has been less dramatic. The carbonate category remains the giant of the global soft drinks sector; almost 4 in every 10 litres of soft drinks consumed around the world is a carbonated soft drink. Even before the revisions to the forecast, the category was showing some signs of matu-

rity in many developed parts of the world but this will be more than compensated for by the developing Countries. Stakeholders in the category look better placed than most to ride the economic storm. Canadean’s Global Carbonates Report is part of a series of global soft drinks reports on eight separate categories. It is compiled using Canadean’s extensive global soft drinks databases, contains current and forecast data and can be purchased in total or by section. (Canadean Ltd - 12 Faraday Court - Rankine Road - Basingstoke RG24 8PF - England Tel. +44 (0) 1256 394210 Fax +44 (0) 1256 394201 e-mail: sales@canadean.com)

Carbonated sales by region (Canadean).

Italian Food & Beverage Technology - LVI (2009) april -

MARKETING REPORTS

THE U.S. BEVERAGE MARKET SHRANK IN 2008 In challenging times, the U.S. refreshment beverage market contracted by 2.0% in 2008, according to Beverage Marketing Corporation. This represented the first volume downturn on record. The weakened economy affected the market during the year. However, beverages still performed better than many other industries, such as automobiles and the financial sector. Indeed, several beverage types continued to shine. During the first several years of the 21st century, newer beverage categories have been principally responsible for what growth has occurred in the non-alcoholic marketplace. Carbonated soft drinks accounted for close to half of total liquid refreshment beverage volume. However, their market share eroded slightly, as it has for several years. Although the marketplace as a whole lost volume in 2008, energy drinks, enhanced bottled waters and ready to drink coffee grew. While conventional carbonated soft drinks remain the most popular category on a volume basis, innovative and functional beverages altered the industry landscape in recent years. Carbonated soft drinks held five of the top ten positions

in the rankings of trademarks by volume. Those were joined by three bottled water trademarks, including Nestlé Pure Life in the Nestlé Waters North America (NWNA) brand’s debut on the list of leading brands. The biggest sports beverage in the United States ranks as the ﬁfth biggest liquid refreshment beverage trademark. The sole fruit beverage trademark in the group stood in seventh place in terms of volume. Although bottled water had three trademarks among the top ten in 2008, up from two the previous year, the category also registered an unprecedented decline in volume.

Looking for ways to reduce spending, some consumers may have reﬁlled water bottles with tap water instead of buying new ones. The performances of the leading companies’ liquid refreshment beverage portfolios reﬂected the downward tendency characterizing the marketplace as a whole. CocaCola’s total volume dipped by 2% in 2008, while Pepsi’s was off by 5% compared to the previous year. However, even in the hard hit carbonated soft drink category, some brands had strong showings. The Coke Zero trademark grew by 25%, for instance, and Pepsi Max

enlarged by 45% in 2008. The big companies have the leading refreshment beverage trademarks; Pepsi-Cola (with ﬁve brands), Coca-Cola (with three), the Dr Pepper Snapple Group (with one) and NWNA (with one) account for all of the top-ten trademarks. Nestlé Pure Life achieved by far the fastest growth among leading trademarks in 2008. Indeed, Pepsi’s Mountain Dew was the only other trademark to realize enlargement during the year. Aquaﬁna and Gatorade (from Pepsi) and Dasani (from Coke) were the fastest growing leading trademarks in 2007, but each declined in 2008. The Coca-Cola

US liquid refreshment beverage market, volume by segment (Beverage Marketing Corporation).

68 - Italian Food & Beverage Technology - LVI (2009) april

Millions of hL US refreshment beverage volume declines for the ďŹ rst time in 2008 (Beverage Marketing Corporation).

trademark (including all brand variations) held the top spot among liquid refreshment beverages. However, its volume, like the standard carbonated soft drink market as a whole, declined. Some smaller categories, especially those emphasizing functional beneďŹ ts, saw solid growth in 2008. Energy drinks volume increased

by 9.0%. Flavored and enhanced water grew by 8.3%. The ready-to-drink coffee segment also advanced. However, none of these categories has a brand big enough to stand among the top ten. (Beverage Marketing Corporation - 850 Third Avenue New York - NY 10022 - USA - Tel. +1 212 688 7640 Fax 212 826 1255)

Leading liquid refreshment beverage trademarks in volume (Beverage Marketing Corporation).

1000 BPM (60.000 b/h)

Italian Food & Beverage Technology - LVI (2009) april -

MARKETING REPORTS

ENERGY SHOT DRINKS DOUBLE TO US$423 MILLION The rapidly emerging market for energy shot drinks in North America and Europe achieved a turbo charged 130% boost to 188 million units and a sales value of US$423 million in 2008, according to a new report from leading drinks consultancy Zenith International. Energy shots are an extension of the regular energy drinks market, typically packed in 2 oz (60 mL) shrink-wrapped plastic bottles. Manufacturers have sought extra points of difference in an ever more crowded and challenging sector. Consumers have reﬁned their needs and energy requirements. This has result-

ed in increasing pressure for innovation amongst the many functional drinks now on offer. “Standard 250 mL and supersized 500 mL energy drinks may contain too much volume and too many calories for certain consumption occasions such as driving. Energy shot drinks are a major new opportunity for the energy drinks category,” commented Zenith Market Intelligence Consultant and functional drinks Editor Jenny Foulds. “They can be carbonated or non-carbonated; berry, juice or even dairy based; with very wide ranging potential positioning and target markets.”

Energy shot drinks market in North America and Europe, 2007-2010 (Zenith International).

70 - Italian Food & Beverage Technology - LVI (2009) april

Energy shot drinks market by Country in 2008 (Zenith International).

Further key ﬁndings from the 2009 Zenith Energy Shot Drinks report include: - energy shots have so far been predominantly a US phenomenon, but are poised to break into other markets; - living Essentials, which produces 5-Hour Energy, leads the US market; - top energy drink brands such as Monster, Rockstar, Full Throttle, NOS and Red Bull have now entered the segment; - production is often outsourced to co-packers; - energy shot drinks present traditional energy drinks with new distribution channel opportunities such as the health

and nutrition sector. Zenith anticipates that the combined markets of North America and Europe will reach over 500 million units and a retail value approaching US$1.2 billion by 2010, with the concept also spreading to other regions by then. The 2009 Zenith Report on Energy Shot Drinks contains 85 pages including volume, value and growth tables and charts, brand proﬁles and a full market commentary. (Zenith International Ltd - 7 Kingsmead Square - Bath BA1 2AB - United Kingdom - Fax +44 (0)1225 327901 - e-mail: zenithinternational. com)

ECONOMIC CRISIS AND MELAMINE SCANDAL IN DAIRY DRINKS MARKET Overall growth in the global dairy drinks market slowed to just 0.5% in 2008 (from 2.4% in 2007) according to recent research by beverage industry specialists, Canadean Limited. Deteriorating economic conditions coupled with the impact and after effects of the melamine scandal in Asia (which now accounts for 45.2% of entire global demand) have been the primary reasons for the slowdown in growth. The Asian market witnessed the most mark ed deterioration – with total volumes expanding at just 0.5% in 2008 compared with 5.1% in 2007. The overall situation was also compounded however by the ﬁrst absolute declines in demand in both North America and West Europe since 2004. Africa, East Europe, Central & South America and the Middle East all maintained positive growth in 2008 but even these regions are thought unlikely to escape the impact of the global downturn entirely in 2009. White Milk remains by far the most important category overall accounting for 79.4% of total global dairy drinks demand in 2008 or just under 200 billion litres. Growth in this cate-

gory halved from 0.6 to 0.3% in 2008. The fastest expanding sectors since 2002 have been “valueadded” products such as drinking yogurts, ﬂavoured milk and fermented milk. However these products also experienced the sharpest slowdown in 2008, with ﬂavoured milk being particularly hard hit by the Asian melamine issue and falling back 2.9% over the year. Local analysts expect it will take at least 5 years for this category to fully recover in the region. In spite of these negative trends, some categories and subcategories have remained resilient; growth in soy-based drinks has been good for example as some consumers have switched or switched back to these products and there has also been a strength-

ening in demand for evaporated and condensed milk and some specific market niches, such as low fat milk, probiotic drinks, ESL milk, organic and fortified milks. With volume growth rates still in decline the short term outlook for 2009 is expected to be marked by a further intensification of competition and an extension of new products, brands and packaging types aimed particularly at meeting the demands of a more frugal and cost-conscious consumer. But, whilst this short-term outlook for looks fairly bleak, some of the fundamental drivers for longer term growth remain in place. These include growing world population and per capita consumption, rising long-term disposable income levels, a steady shift to pack-

aged from unpackaged consumption (the latte r still represents nearly one third of the entire world market) and greater consumer interest in more sophisticated value added, functional and healthier products. This analysis is based on Canadean’s Global Dairy Drinks Service, produced from research collated by Canadean’s global network of Country beverage specialists. This service provides comprehensive analysis of the dairy drinks market in each Country and category, including historic data from 2002 and forecasts to 2013. (Canadean Ltd - 12 Faraday Court - Rankine Road - Basingstoke RG24 8PF - England Tel. +44 (0) 1256 394210 Fax +44 (0) 1256 394201 e-mail: sales@canadean.com)

Global dairy drinks consumption frowth, 2007-2008 (Canadean). Consumption growth % per annum (volume) Asia Australasia Central & South America East Europe Middle East & North Africa North America Africa West Europe TOTAL

2007-2006

2008-2007

+5.1 +2.3 +0.9 -0.6 +1.1 +0.3 -1.6 +0.0 +2.4

+0.5 +1.6 +1.3 +1.8 +2.0 -1.9 +4.7 -0.4 +0.5

Italian Food & Beverage Technology - LVI (2009) april -

MARKETING REPORTS

NUTRACEUTICAL DRINKS UP 9% WORLDWIDE Sales of nutraceutical drinks grew by 9% to reach 3,700 million litres in 2008, according to the 2009 Global Nutraceutical Drinks report from leading food and drink consultancy Zenith International. “Traditionally, the market for nutraceuticals has been led by small independent businesses, each with very targeted and niche branded offerings. Growing competition from mainstream beverage players has encouraged innovation and helped establish greater credibility in the eyes of consumers,” commented Zenith Market Intelligence director Gary Roethenbaugh. “Still

a small sector in relative terms, nutraceuticals offer premium value and continued growth prospects.” Other ﬁndings from the 2009 Global Nutraceutical Drinks report include: - North America is the largest market with a 47% volume share, followed by Japan on 37%; - market entry by major beverage multinationals Nestlé, Coca-Cola, Danone and PepsiCo has helped fuel innovation and drive growth; - key product functions include: beauty; weight management; cognitive; heart health; cancer protection; joint health; stress

Global nutraceutical drinks in 2003-2008 (Zenith International).

72 - Italian Food & Beverage Technology - LVI (2009) april

relief; eye health; and vitality; - legislation to restrict unscientiﬁc claims has contributed to reassuring consumers of product efﬁcacy, thereby motivating consumer purchase; - all regions are forecast to see future growth, in particular the early stage markets of the Middle East and Latin America. Despite the global credit crunch, Zenith anticipates that nutraceutical soft drinks

will maintain high single digit growth, reaching 5,600 million litres by 2013. The 2009 Zenith Report on Global Nutraceutical Drinks contains 91 pages including tables and charts, brand and company proﬁles and a full market commentary. (Zenith International Ltd - 7 Kingsmead Square - Bath BA1 2AB - United Kingdom - Fax +44 (0)1225 327901 - email: zenithinternational.com)

Global nutraceutical drinks in 2008 (Zenith International).

ENDLESS SUCCESS FOR BEER IN EASTERN EUROPE Eastern Europe’s thirst for Beer continues to outpace that of any other major region. According to a brand new report from leading beverage industry analysts Canadean, per capita consumption in Eastern Europe rose by 22 litres between 2002 and 2007. Whilst consumption also increased strongly in Asia, growth was more modest in Central and South America whilst Australasia, North America and Western Europe all declined. Furthermore, Eastern Europe should lead proceedings in the short to medium term with per capita consumption in the region expected to increase by an additional 21% over the next ﬁve years. REMARKABLE RESILIENCE IN THE CZECH REPUBLIC Eastern Europe’s performance on the international stage has been predominantly driven by Russia, the third largest global market in pure volume terms. Here, Beer continues to beneﬁt from the consumer shift away from traditional Spirits. Eastern Europe is also home to four of the world’s ten heaviest Beer drinking nations

including the Czech Republic which has strengthened its world-leading position. Beer is deeply ingrained into Czech culture and along with bread, milk and eggs is viewed as an essential staple product. The resilience of the Czech beer market has nevertheless been remarkable particularly given the fact that the pressures faced have been similar to those seen in Germany and the UK. Germany and the UK have represented two traditional strongholds for Beer but continue to decline with overall volumes falling by a little under 4% in both Countries during 2007. A number of factors have combined to dampen demand including a decline in heavy manual occupations, the growing popularity of soft drinks and wine, concerns over obesity and health and increasingly stringent drink drive legislation.

ing consumer disposable incomes, the Chinese Beer market has grown spectacularly in recent years. China’s vast population also means that small increases in per capita consumption can result in signiﬁcant incremental volumes. The importance of Africa is also increasing. The continent is now home to half of the world’s fastest growing markets over 1 mhl. However, political and military conﬂicts, famine and extremely volatile economies have made Africa less attractive to the major brewers and opportunities for foreign investment remain limited. Globally, the Beer market is predicted to slow between 2008 and 2013. Per capita consumption will increase at a

gentler rate than since 2002 and on a regional level, only North America is expected to really perform better than in the last ﬁve years. ‘The Global Beer Trends Report’ is now available exclusively in Excel format, enabling the data from 200207 and forecasts from 200813 to be quickly and easily interrogated. The report provides a wealth of information on Beer consumption, production, imports and exports for over 200 countries alongside nine regional summaries and a global overview. (Canadean Ltd - 12 Faraday Court - Rankine Road - Basingstoke RG24 8PF - England - Tel. +44 (0) 1256 394210 - Fax +44 (0) 1256 394201 e-mail: sales@canadean.com)

REALISING CHINA AND AFRICA’S POTENTIAL Elsewhere, the huge potential of China and Africa is now clearly being realised. Fuelled by westernisation and increas-

Forecast growth in per capita consumption of beer 2008-2013 (Canadean).

Italian Food & Beverage Technology - LVI (2009) april -

MARKETING REPORTS

PROTEIN BEVERAGES WIDEN MARKET APPEAL Once a niche market for serious exercisers, the appeal of ready to drink protein-enriched beverages has now expanded to water, juice and milk based variants plus an increasing number of smoothies, according to new research from leading drinks consultancy Zenith International. Esther Renfrew, Dairy Market Intelligence manager at Zenith, explained that: “Ready to drink protein beverages have benefited from a number of factors including technological advances and changes in lifestyle as well as improvements in the taste and texture of products.” Zenith’s 2009 report on Global RTD Protein Beverages examines why protein is important to human health and how supplementary protein can be beneficial. The advantages of supplementary protein have been accepted for some time in the bodybuilding community, but recent studies have indicated that a protein rich diet can work for a number of different groups. For instance, protein has been found to affect satiety, enabling companies to target weight management. The Zenith report finds that

the main challenges faced by companies include public scepticism of the science and claims, alongside strong competition in an ever more congested functional drinks market. To succeed, businesses must not only create a tasty product, they must also ensure it is backed up by scientific evidence and demonstrably fulfils any claims made. Zenith’s 2009 Global RTD Protein Beverages report also finds that: - the main types of proteinenriched drinks are exercise drinks, weight management drinks, clinical drinks, energy drinks and juice drinks; - whey is the most popular form of supplementary protein. Other sources include casein, milk, soy, egg whites and legumes; - key target customer groups for RTD protein beverages are the elderly, young children and hospital patients, along with the existing sports nutrition consumers. The transformation from niche to mass market has certainly begun, but there is still unsatisfied potential. The entry of a major player with global distribution and sizeable market-

74 - Italian Food & Beverage Technology - LVI (2009) april

ing budgets would help to educate consumers more about the beneﬁts of protein and take the segment to the next level. The 2009 Zenith Report on Global RTD Protein Beverages contains over 80 pages including market trends, protein sources, who can beneﬁt from protein supplements, types of

protein drinks, industry challenges and SWOT analysis plus 33 company and brand proﬁles. (Zenith International Ltd - 7 Kingsmead Square - Bath BA1 2AB - United Kingdom - Fax +44 (0)1225 327901 - e-mail: zenithinternational. com)

Global protein beverages market in 2008, ready-to-drink, % of volume (Zenith International).

NEWS

PROCOMAC JOINED GEA GROUP Thanks to an integration with core GEA Process technologies, GEA Procomac adds value to its filling technology in terms of reliability and technological innovation. In view of this recent achievement, GEA Procomac staff has been present at the GEA Group stand at Anuga FoodTec. GEA Procomac designs, manufactures and installs complete aseptic and traditional filling lines for juices, teas, isotonics, soft drinks, water and dairy products in PET bottles. The company is identified as the market leader for sensitive beverages filling and is generally regarded as the best option for those markets that require a clean filling environment. The synergy between GEA Process product preparation and treatment technology, and

GEA Procomac’s outstanding experience in beverage filling, has led to develop technologically advanced lines for milk and milk based products in PET bottles. Now GEA Procomac can also act as main contractor for big projects and guarantee the performance of third party machines integrated in the complete line. The latest process and filling line designed for the dairy sector was installed in OAO Kingiseppsky Molochny Kombinat production facility, 100 kilometres from Saint Petersburg (Russia). KMK’s wide product range includes skimmed and semi-skimmed ESL (Extended Shelf Life) milk; Kefir (fermented sour milk) with 3.2 and 0.5% fat rate; flavoured drinking yoghurt in 0.5 and 1.0 litre containers. These products are

Fillstar FX ﬁller (Gea Procomac).

76 - Italian Food & Beverage Technology - LVI (2009) april

all distributed through the cold chain. The new Whitec filling technology for dairy products (fresh milk, ESL milk and UHT milk) in PET bottles has been shown at the exhibition. Whitec technology consists of FDA-compliant LA shelf stable applications, different container and cap treatment options according to required shelf life and versatile filling solutions, such as the 3A certificate volumetric electronic Fillstar FX filler with magnetic flow meters: thanks to the absence of contact be-

tween the filling nozzle and the bottle neck and to the hygienic design, it is the ideal solution not only for fresh milk filling in PET bottles, but also for dairy products with extended shelf life (ESL milk and UHT milk). Key features of the Fillstar FX filler are the automatic dummy bottle insertion for closedloop CIP and SIP cycles and product path sterilization with steam; it can be integrated in Synchro blowing/filling/capping system. (Gea Procomac - Via Fedolfi 29 - 43038 Sala Baganza - PR Italy - Tel. +39 0521 839411 - Fax +39 0521 833879 e-mail: sales@procomac.it)

CODEX AGREES ADDITIVES FOR USE IN FOOD SUPPLEMENTS The Codex Committee on Food Additives has recently agreed to adopt nine colours for use in food supplements at levels consistent with recommendations by the International Alliance of Dietary/Food Supplement Associations (IADSA). At its meeting on March 17 in Beijing, the Committee agreed to put Allura Red AC (300 mg/kg), Caramel Colour, Class IV (20,000 mg/kg), Carotenoids (300 mg/kg), Chlorophylls, Copper Complexes (500 mg/kg), Erythrosine (300 mg/kg), Fast Green FCF (600 mg/kg), Grape

Skin Extracts (500 mg/kg), Indigotine (300 mg/kg), and Iron Oxides (7,500 mg/kg) forward for the Codex General Standard for Food Additives (GSFA), which sets down conditions for permitted food additives to be used in all foods. These colours will now be reviewed in July by the Codex Commission, which is the decision-making body in Codex, for a decision on whether they will be adopted. “We are satisﬁed with the outcome,” said David Pineda, IADSA’s Director of Regulatory Affairs. “The alternative of de-

leting key additives from the General Standard for Food Additives list or adopting very low levels would have created both considerable confusion in many Countries and signiﬁcant barriers to trade. The establishment of a list of additives to be used freely in trade in food products has long been a goal for Codex, and we are pleased to help contribute to its work to improve the General Standard for Food Additives. Our aim is to ensure that the adopted levels are both safe for consumers and consistent with those widely used by the global food supplement industry.” Over the last four years IADSA has worked in the Codex Com-

mittee to provide technical arguments to support the use of a range of additives at meetings of both the Codex Additives Committee and the Codex Commission, and has seen the levels of BHA, BHT, Carnauba wax, Castor oil, Polysorbates, Polyvinyl alcohol, Acesulfame potassium, Aspartame, Cyclamates, Neotame, Saccharin, Sucralose, Ponceau 4R and Sunset Yellow FCF endorsed at levels consistent with its proposals. A number of colours and other additives still remain under consideration. These have now been referred to the next Codex Committee on Food Additives meeting in 2010 for discussion.

EFSA OPINION ON TWO INGREDIENTS USED IN ENERGY DRINKS The European Food Safety Authority (EFSA) has adopted a scientiﬁc opinion on two ingredients commonly used in socalled energy drinks. Following a request from the European Commission, EFSA’s Panel on Food Additives and Nutrient Sources added to Food (ANS) concluded that exposure to taurine and d-glucuronolactone through regular consumption of energy drinks was not of safety concern. This evaluation follows a risk assess-

current exposure data on the consumption of energy drinks, in particular of adolescents and young adults, may need to be collected. John Christian Larsen, the chair of the ANS Panel, said: “This opinion evaluated the safety of these two ingredients as constituents of energy drinks, rather than energy drinks themselves which contain different combinations of a number of different substances. Looking at the available consumption figures and taking into account new toxicological data, the Panel considered that specific questions previously raised on the safety of these ingredients by the EU’s former Scientific Committee on Food have been resolved.” Taurine and d-glucuronolactone occur as natural ingredients in food, and are normal human metabolites. However, they are also used at much higher levels in energy drinks. The new data confirmed a No Observed Adverse Effect Level (NOAEL) of 1,000 mg per kilogram of

bodyweight per day for both substances. The Panel concluded that a sufﬁcient margin of safety exists for mean and high-level regular consumers of energy drinks, drinking on average 125 mL (0.5 cans) and 350 mL (1.4 cans) per person per day respectively; hence, exposure to taurine and d-glucuronolactone at these levels is not a safety concern. In the opinion, the Panel noted reports of acute health problems, including fatalities, in young people consuming energy drinks either in very high amounts (e.g. a reported case of someone drinking 1,420 mL), in combination with physical exercise or more frequently together with alcohol. The panel also noted the SCF conclusion that the coconsumption of alcohol and/or drugs reported in most of these cases makes the interpretation of the reported cases particularly difﬁcult. With regard to some recent reports, the Panel considered it possible that the health problems mentioned could be due

ment on these two substances carried out by the EU’s former Scientiﬁc Committee on Food (SCF) in 2003. The ANS Panel considered that data which have recently been made available were sufﬁcient to remove outstanding concerns raised by the SCF opinion with regard to possible harmful effects of taurine on the brain and d-glucuronolactone on the kidneys. The Panel also concluded that since exposure was based on data reported by the SCF in 2003, Italian Food & Beverage Technology - LVI (2009) april -

NEWS

to the well-known side effects of high caffeine intake, while the assumption of a causal relationship with taurine intake is lacking scientiﬁc evidence. Based on new data from human studies, the Panel considered that cumulative interactions between taurine and caffeine with

regard to diuretic effects (i.e. the loss of water and sodium from the body) were unlikely. The Panel also agreed with the SCF conclusion that it was unlikely that d-glucuronolactone would have any interaction with caffeine, taurine, alcohol or the effects of exercise.

VARYING TAX LEVELS LEAVE SOUR TASTE TO BEER It is now 16 years since the declaration of Council Directive 92/83/EEC, where the European Union declared its intention to “harmonize the structure for excise duties on alcoholic beverages and alcohol contained in other products to ensure the establishment of the internal market”. A new report from Canadean “Beer Pricing in Europe – A taxing question” provides an in-depth study of the tax weight on beer, by individual markets and compared to other member States. The report exposes just how little progress has been made during this time and highlights the wide variance in tax burdens across the European Union. Europe remains divided between the high taxation markets of Scandinavia and the British Isles and the low taxation Countries of Central and Eastern Europe and the Mediterranean. In Euros, the tax weight on a litre of mainstream beer (using the local standard beer abv %) varies from as

low as €0.21 in Bulgaria to as high as €1.59 in Finland. Such broad variances in the tax weight lead to wide differences in prices that encourage consumers and smugglers to cross borders to capitalise on cheaper prices. In the member states affected by high levels of personal imports, there is considerable hardship put on their domestic brewers, reduced tax revenues and the undermining of their public health policy. Not only this, but it is a contradiction of the principle of a single market, a situation underlined by the fact that Swedish and Danish Brewers are producing beers to be traded over the border to their own domestic consumers at a lower price. Using Canadean’s comprehensive price checks, the report exposes the wide variances in prices between individual markets, helping to explain the patterns of border trade seen across the Union. In the UK in 2007, the average price

78 - Italian Food & Beverage Technology - LVI (2009) april

of beer in Euros sold in supermarkets was more than twice that of beer sold in French retail outlets, and even in 2008 when the pound weakened, prices are still 1.8 times higher in the UK. Germany is a popular destination for Swedes and this is easy to see why, when the average price of beer in Germany is 60% that of Sweden. Again it is clear to see why Finnish consumers travel to Estonia when average prices are less than 40% of those in Estonia. As the European Union is in the process of integrating more and more Eastern States into the Union, the need for

debate and action would seem to be more appropriate than ever. Even Germany which has historically prospered from border trade activity has begun to see a trickle of its own consumers cross into the Czech Republic to buy beer. Compromise continues to seem distant and it is very unlikely that the high tax nations will lower their taxes to bring them into line with the low taxation nations; indeed Finland, Sweden and the UK have all increased their tax rates in 2008 to further amplify the differences. “Beer Pricing in Europe – A taxing question” is a new spe-

NEWS

cial-interest report published by Canadean containing an overview of the tax systems in

each EU member state as well as a wealth of data on average beer prices, excise duty

and VAT rates, and the total tax burden. Canadean

EFSA SETS LOWER TOLERABLE INTAKE LEVEL FOR CADMIUM IN FOOD The European Food Safety Authority’s Panel on contaminants in the food chain has set a reduced tolerable weekly intake (TWI) for cadmium of 2.5 micrograms per kilogram of body weight (μg/kg bw), based on an analysis of new data. The TWI is the level at which adverse effects are not expected. Average dietary exposure to cadmium for adults across Europe is around this level. Some population groups – vegetarians, children, smokers and people living in highly contaminated areas – can have a higher level of exposure up to twice the TWI. However, the Panel concluded that even for these groups the risk of adverse effects would be very low. The Panel concluded that current exposure to cadmium at the level of the population should be reduced. EFSA was asked by the European Commission to assess the risks to human health related to the presence of cadmium in foodstuffs in order to support risk managers in reviewing the maximum permitted levels in food. EFSA was also asked to indicate the relative importance of other sources of exposure to cadmium and consider the

exposure situation for specific groups of the population, including children. Cadmium is a heavy metal which enters the environment from natural sources, such as volcanic emissions and the weathering of rocks, as well as from industry and agriculture. It is found in the air, soil and water and can subsequently accumulate in plants and animals. Cadmium is primarily toxic to the kidney, but can also cause bone demineralisation, and has been classified as carcinogenic to humans by the International Agency for Research on Cancer. Foodstuffs are the main source of cadmium exposure for the non-smoking population. Cereals and cereals products, vegetables, nuts and pulses, starchy roots and potatoes as well as meat and meat products contribute most to human exposure. High levels were also found in some other foodstuffs (e.g. seaweed, fish and seafood, food supplements, mushrooms, chocolate) but as they are consumed to a lesser extent, they were no major contributors to exposure. The Panel carried out an analysis of a large number of studies

80 - Italian Food & Beverage Technology - LVI (2009) april

looking at the relationship between urinary cadmium levels and beta-2-microglobulin, a protein excreted in the urine which is a biological indicator of kidney function. The Panel established the TWI of 2.5 μg/kg bw by applying the results of this analysis to a model translating levels of urinary cadmium into dietary exposure. The Panel concluded that the risk of adverse effects even for groups that have exposure at levels above the TWI was very low because the TWI was not based on actual kidney damage, but on an early indicator of changes in kidney function suggesting possible kidney damage later in life. The Panel also analysed data

on levels of cadmium in food from 20 different Countries, alongside national dietary surveys and EU-wide consumption data collected by EFSA. This information indicated that average and high-level exposure were 2.3 and 3.0 μg/kg bw per week respectively. Vegetarians – who eat relatively high amounts of foods containing cadmium, including cereals, nuts, oilseeds and pulses – were estimated to have an average weekly exposure of up to 5.4 μg/kg bw. The Panel also stated that locally-produced food in highly contaminated areas may lead to higher exposure levels. Furthermore, dietary exposure could be higher for children than adults, due to the greater amount of food consumed by children in relation to their bodyweight. The Panel also stated that smoking can contribute to a similar internal exposure as the diet, and that house dust can be an important source of overall exposure to cadmium for children.

THE POTENTIAL RISKS OF NANOTECHNOLOGIES ON FOOD SAFETY EFSA published its scientiﬁc opinion on nanoscience and nanotechnologies in relation to food and feed safety. EFSA’s Scientiﬁc Committee (SC) has concluded that established international approaches to

risk assessment can also be applied to engineered nanomaterials (ENM). The SC also concluded that a case-by-case approach would be necessary and that, in practice, current data limitations and a lack of

validated test methodologies could make risk assessment of specific nanoproducts very difficult and subject to a high degree of uncertainty. This opinion focuses on the use of nanotechnologies, particularly ENMs, in the food and feed chain. It elaborates on approaches and methodologies available for risk assessment of these very small particles but does not address any specific applications of particular ENMs. The European Commission (EC) asked for this opinion because consideration needs to be given as to whether existing risk assessment approaches can be appropriately applied to this new technology. The EFSA SC recommends that additional research and investigation is needed to address the many current uncertainties and data limitations. Specific recommendations include the following: - Investigating the interaction and stability of ENMs in food and feed, in the gastro-intestinal tract and in biological tissues; - Developing and validating routine methods to detect, characterise and quantify ENMs in food contact materials, food and feed; - Developing, improving and validating test methodologies to assess toxicity of ENMs (including reliability and relevance of test methods). Prof. Vittorio Silano, chair of EFSA’s Scientific Committee, said: “The Scientific Committee has concluded that in principle it is possible to undertake risk

assessments in this emerging scientific area by making use of available international approaches. However, given current data gaps and limitations in a number of cases, it may be very difficult to provide fully satisfactory conclusions. This issue will remain a priority for EFSA’s Scientific Committee. We are establishing a working group of experts to be kept informed of any emerging scientific and other data that will help us deliver the best possible scientific opinions based on the most up-to-date evidence available. EFSA will take a cautious case-

by-case approach and looks forward to further data and research becoming available to help inform future scientiﬁc opinions.” EFSA’s SC, which includes the chairs of all of EFSA’s Panels, has undertaken this work as it has a multi-disciplinary character and is relevant to a number of the EFSA Panels’ respective areas of expertise. The SC has been assisted by a working group of scientists with relevant expertise. Feedback from a public consultation held during 2008 was taken into account before the ﬁnal opin-

ion was adopted by the SC. EFSA’s opinion will help the EC to explore appropriate measures, assess existing legislation and determine the scope of possible further requests for scientiﬁc opinions from EFSA in this ﬁeld. EFSA has already received a small number of such requests and is adopting the case-by-case approach.

2008 PACKAGING LINE OF THE YEAR AWARD TO STE. MICHELLE WINE ESTATES Sustainability, cost-cutting, efﬁciency among reasons for win: Packaging Machinery Technology (PMT) magazine announced that Ste. Michelle Wine Estates has won the 2008 Packaging Line of the Year Award for its high-speed bottling line. The award is open to lines that have been installed or renovated within the previous 12 months. PMT editors and Editorial Advisory Board members evaluate entries on criteria including the packaging line’s contribution to the company’s business plan, the level of innovation in packaging line design, the use of ﬂoor space/ layout of the line design and

integration of machinery to optimize productivity. The Ste. Michelle Wine Estates line uses a new technology to insert a partition after the case is filled with wine bottles, resulting in a smaller carbon footprint, significant cost savings, reduced changeover time and increased line throughput. With the help of 14-years PMMI member Wayne Automation corp. (Norristown, Pa.) and its partition inserter, the Company achieves significant annual materials savings. “The Packaging Line of the Year Award is a great honor, but it’s just the icing on the cake – says Rob McKinney, director of operations –. With

our partners, we were able to save time and money, but we were also able to reduce the impact our operation makes on the environment – in the long run, that’s the most signiﬁcant savings.” Emmeti, MBF and Robino & Galandrino also worked on the line and Barry-Wehmiller Design Group was responsible for line integration “Being the ﬁrst to implement a new technology can be risky. Ste. Michelle Wine Estates took the risk and is reaping the rewards,” says PMT editorial director Maria Ferrante. “Ste. Michelle’s team proved that when packagers, materials suppliers, system integrators

Italian Food & Beverage Technology - LVI (2009) april -

NEWS

and equipment manufacturers work together for solutions they can reach new levels of

innovation, save money, reduce waste and increase efﬁciency.”

SOLAR PV INSTALLATIONS FOR WINERIES Perpetual Energy Systems (PES), a ﬁnancier and developer of solar photovoltaic systems, and Foster’s Wine Estates Americas, a subsidiary of Foster’s Group in Australia, have activated four solar installations including one of the largest solar energy systems hosted by a United States winery. One of the systems that Perpetual activated is at Beringer Vineyards. This solar energy system has a capacity of 1.34 MW. Another system with a 1.15 MW capacity was installed at Beringer’s sister winery Asti. These two systems, along with two others with smaller capacities at the Etude and Stags’ Leap Wineries, will generate approximately 3.85

million kWh of energy annually. As the ﬁnancier, PES retains ownership of the solar panels as well as the renewable energy certiﬁcates (RECs) and carbon credits, the amount of which will be determined by the system’s actual kWh output. “Partnering with Foster’s to host the largest solar energy project at a U.S. winery is an honor for us”, said Laurance Friedman, co-chair of Perpetual Energy Systems. “The importance of renewable energy is gaining momentum in the corporate arena. Through this collaboration, Foster’s gains a reduction in energy costs and elevates its role as a responsible corporate citizen”.

SIMEI: HOW TO IMPROVE PRODUCTS AND PROCESSES The beverage world – in the soft and alcoholic drinks segments – is steadily growing. This is the picture highlighted by several sector studies,

which point out the trends of this industry over the last few years and anticipates the forecasts for the future. A determining factor in the ﬁeld of juices,

82 - Italian Food & Beverage Technology - LVI (2009) april

nectars and mineral waters is the boost given to the evolution of lifestyles considering, in the first place, choices based on “naturalness, healthiness, wellbeing” and preferring products rich in vitamins and mineral salts. In the same way, in the alcoholic drinks sector, the consumption growth, especially in the emergent Countries, is supported by a higher purchasing power of consumers, as well as by the fact that many nations are becoming significant for the producers of these categories. Growing consumption means a higher propensity to invest in the improvement of products and productive processes. A special occasion to have direct contact with the technological evolution of machines, equipment, products and services for beverage preparation, bottling and packaging (wine, beer, spirits, brandies, vinegar, juices, alcohol, oil, mineral waters, carbonated soft drinks, etc.) will be the next Simei, international enological and bottling equipment exhibition, which will be held from the 24th to the 28th of November 2009 in the functional pavilions of the new exhibition fairground of the Fiera Milano in Rho, Italy. According to the latest available data provided by Istat (January-September 2008), for example, the custom item “Filling, Closing, Corking, Labelling Machines” has already reached a considerably significant export quota: 852

million euro (+4% compared to the same period of 2007) and in line with the growth trend shown over the last few years (933 million in the whole of 2005, 1 billion in the whole of 2006, 1.1 billion in the whole of 2007). Again in the first nine months of 2008, foreign trade has been particularly dynamic in the sector of beverage preparation and production machines, which totalled a +172% in comparison with the same period of last year. An increase is also recorded in the export of bottle cleaning and drying machines (35 million euro; +30% compared to January-September 2007) and of equipment components for beverage filtering and purification (186 million euro, +6% compared to January-September 2007). Finally, the market of container closures appears to be particularly interesting. According to a Canadean study, from now to 2012, the demand should grow in connection with the increase in the consumption of beverages packaged in the “Bric Countries” (Brazil, Russia, India and China). Considering a rise of 220 billion closures, beer and mineral water should absorb a 50% quota. The detail of typologies indicates that the leading type of closure should be plastic screw-caps. Their market share is expected to increase from 34 to 37%. Even if talking of smaller figures, a significant doubling is estimated for sport drink capsules (from 2 to 4%). On the

contrary, a slight decrease is reported for metal closures (caps and Ro/Ropp capsules) and ring-pulls. Around 1.3 billion euro and a 5% growth compared to the same period of 2007, these are the positive export results registered in the first nine months of 2008 with regard to some of the main products of the industry specialized in technology applied to cellar processing. From bottling and packaging machines to filtering machinery and equipment, together with casks, barrels and buns, the trade performances, updated to September 2008, have confirmed the liveliness and good health of a sector that has been showing steady growth rates over the last few years. This is a sign of vitality and trust, which provides a backdrop for the 7th edition of Enovitis, the

International Vine and Olive Growing Technics Exhibition, which will take place in coincidence with Simei as an ideal route from the vineyard to the cellar, without forgetting olives and oils. A stronger interest is shown by the new manufacturing Countries in the innovation to improve production processes, with a prospect of lower costs and higher efﬁciency. According to the Oiv statistical bulletin dated October 2008, the global production of wine in 2008 should reach 267 million hectolitres, practically the same amount as in 2007. Although the situation is stationary in the EU, a growth is reported in the third Countries. In particular, in the European Union, mainly due to a strong drop registered in France (-3 million hL compared to the already weak production of last

year), the total stored in the cellars should be about 160 million hL wine (musts excluded), i.e. -1% compared to an already poor 2007. Italy and Spain are expected to be on the increase (46.9 and 34.9 million hL wine respectively, i.e. +10% and +1%), whereas a strong decrease is registered in Portugal (- 11%) and in Austria (-9%). An upturn is recorded in Romania (+19%) and, to a smaller extent, in Germany, Greece and Hungary (+250.000 hL each). Outside the European Union, (as no information is available related to the current economic situation in China, whose growth seems to be slowing down), after a downturn in 2007, mainly due to a drought in Australia, in 2008 the Countries belonging to the Southern hemisphere, the United States and Swit-

zerland are globally recovering a production level risen by 3% in comparison to last year, achieving around 71 million hL. On the basis of the latest data provided by the latest Ismea report concerning oil production, 2008 is expected to be a fairly rich year for all Mediterranean Countries. The ﬁrst estimates for Italy are +10%, Spain should attain the same level as last year, which was particularly generous. A recovery should be registered in the Greek olive production. A growth is estimated also for Tunisia, Turkey and Syria, i.e. Countries that have been working for a long time on the qualitative improvement of their productions.

COLLATERAL EVENTS SIMEI will host, as usual, an international conference dedicated to beverage technologies and their worldwide market. After the success of the last edition, the appointment is also conﬁrmed with the Wine Bar and the Oil Bar, where exhibitors and visitors will be able to taste high-quality Italian wines and olive oils. Especially addressed to foreign visitors, this initiative has the aim to further consolidate the promotion of Italian wine and oil abroad. (Simei - Via S. Vittore al Teatro 3 - 20123 Milano - Italy - Tel. +39 02 7222281 - Fax +39 02 866226 - e-mail: info@ simei.it)

Italian Food & Beverage Technology - LVI (2009) april -

NEWS

INTERNATIONAL EVENTS IN ITALY 21 - 24 May 2009 - Verona: Acquacoltura, exhibition for fish products and breeding. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Tel. +39 02 3191091 - Fax +39 02 33619826 - e-mail: ipackima@ipackima.it 24 - 27 May 2009 - Rho (MI): MiWine, int. wine and spirits show. SIFA - Piazzale Carlo Magno 1 - 20149 Milano - Italy - Tel. +39 02 49977961 - Fax +39 02 49977179 - e-mail: miwine@fieramilano.it 10 - 13 June 2009 - Milano: Tuttofood, World Food Exhibition. SIFA - S.S. del Sempione 28 - 20017 Rho - MI Italy - Tel. +39 02 49976305 - Fax +39 02 49977685 - e-mail: info@tuttofood.it 11 - 12 June 2009 - Milano: 9th CISETA, Italian Conference on Food Science and Technology. Tutto Food - SIFA S.S. del Sempione 28 - 20017 Rho - MI - Italy - Tel. +39 02 49976305 - Fax +39 02 49977685 - e-mail: info@tuttofood.it 17 - 19 June 2009 - Parma: IFU workshop on fruit juice. International Federation of Fruit Juice Producers - 23, Boulevard des Capucines - 75002 Paris - Francia - Fax +33 1 47428281 - e-mail: ifu@ifu-fruitjuice.com 7 - 9 October 2009 - Cesena (Fc): Macfrut, int. fruit processing show. Cesena Fiera - Via Dismano 3845 - 47023 Cesena - FC - Italy - Tel. +39 0547 317435 - Fax +39 0547 318431 - e-mail: info@macfrut.com 20 - 22 October 2009 - Verona: Save, int. show on automation and instrumentation. E.I.O.M. Ente Italiano Organizzazione Mostre - Viale Premuda 2 - 20129 Milano - Italy - Tel. 02 55181842 - Fax +39 02 55184161 - e-mail: eiom@eiomfiere.it 22 - 25 October 2009 - Cremona: MeatItaly, int. meat processing show. CremonaFiere - Piazza Zelioli Lanzini 1 26100 Cremona - Italy - Tel. +39 0372 598011 - Fax +39 0372 598222 - e-mail: meatitaly@cremonafiere.it 27 - 30 October 2009 - 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 2009 - Rho (MI): Simei, int. beverage and wine industry show. EME - Via San Vittore al Teatro 3 - 20123 Milano - Italy - Tel. +39 02 7222281 - Fax +39 02 866226 - e-mail: info@simei.it 22 - 26 May 2010 - Verona: SIAB, International baking industry show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Italy - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@veronafiere.it 23 - 27 October 2010 - Milano: A.B. Tech Expo, Baking and Confectionery Exhibition. F&M - Via Caldera 21/c 20153 Milano - Italy - Tel. +39 02 40922511 - Fax +39 02 40922499 - e-mail: promo.abtech@fieremostre.it 28 February - 3 March 2012 - Rho-Pero (Mi): Ipack-Ima, int. packaging, food processing and pasta exhibition. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Tel. +39 02 3191091 - Fax +39 02 33619826 - e-mail: ipackima@ipackima.it

84 - Italian Food & Beverage Technology - LVI (2009) april

24 -28 November 2009 fieramilano Rho - Italy opening time 9.00-18.00 pavilions 11-13-15-22-24

INTERNATIONAL ENOLOGICAL AND BOTTLING EQUIPMENT EXHIBITION

SIMEI is the world leader in the exhibition of machinery, equipment and products for the production bottling and packaging of drinks Hotel and Travel www.expohotels.eu

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for further information SIMEI via San Vittore al Teatro, 3 20123 Milan - Italy tel. +39 02 7222281 fax +39 02 866575 www.simei.it â&#x20AC;&#x201C; info@simei.it

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advertiser index Akomag - Soragna .........................................................................................59

Lita - Poirino ..................................................................................................61

Berchi Group - Sala Baganza .........................................................................1

Metalnova - Parma................................................................................ cover 2

Bortolin Kemo - Porcia.................................................................................31 P.E. Labellers - Porto Mantovano ................................................................69 Chiriotti Editori - Pinerolo .................................................................... 79-86

Pellacini - Sala Baganza ................................................................................23

Cosma Pack - Castellana Grotte ..................................................................47 Costacurta - Milano.............................................................................. cover 3

Simei - Milano ...............................................................................................85 Speciale - Giarre ..............................................................................................2

Fava Artemio - Collecchio ............................................................................75 Fimer - Canelli ...............................................................................................27

Tosa - Cossano Belbo ............................................................................. cover 1

Gai - Ceresole dâ&#x20AC;&#x2122;Alba ............................................................................... 40-41

Water Systems - Roddi ......................................................................... cover 4

Company index Acmi ............................................................................................................... 55

Melegari ......................................................................................................... 38

Altech ............................................................................................................. 43

OMB .............................................................................................................. 45

Bardi R. ......................................................................................................... 39

PackLab .......................................................................................................... 44

Bertolaso Group ............................................................................................ 36

PET Engineering............................................................................................ 56

Cime Careddu ............................................................................................... 37

Robopac Sistemi ............................................................................................ 53

CMP............................................................................................................... 32

Sacmi Imola ................................................................................................... 60

Comac Group ................................................................................................ 28

Siapi ............................................................................................................... 57

Delta Acque ................................................................................................... 33

Sipa ................................................................................................................ 58

Eidos .............................................................................................................. 45

Siscodata Computer ...................................................................................... 50

Enoveneta ...................................................................................................... 32

SMI ................................................................................................................ 52

Fenco .............................................................................................................. 28

Tecno Project Industriale .............................................................................. 30

Four One ........................................................................................................ 38

Tosa ................................................................................................................ 53

Gea Procomac ................................................................................................ 76

Tradex ............................................................................................................ 46

Kosme ............................................................................................................ 42

Twin Pack ....................................................................................................... 54

L.A. Inox ........................................................................................................ 29

Velo ................................................................................................................ 29

M.D. Micro Detectors .................................................................................. 54

Zambelli ......................................................................................................... 51

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SINCE 1921... AND WE STILL LOVE IT For more than eighty years, we at Costacurta have been constantly and resolutely committed to the development and manufacture of special steel wire and plate components used in many different industrial processes. Every day at Costacurta, we work to improve the quality of our products and services and the safety of all our collaborators, paying ever-greater attention to the protection of the environment. Within the wide range of Costacurta products you will

VICO - TR

also find METAL WIRE AND FLAT WIRE CONVEYOR BELTS, some of which are used specifically in the "beverage" sector in continuous bottling, shrink-on wrapping and vacuum packing lines. For more information visit our website or contact the division 'B' conveyor belts at tcb@costacurta.it.

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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 9001:2000 ISO 14001:2004 OHSAS 18001:1999