In the bergamot (Citrus bergamia) processing cycle, peel and juice are the main by-products. Considering their high content in bioactive and aromatic compounds, the aim of this study was to valorise them in the vinegar industry. The proposal constitutes a model system for the global citrus industry, to improve the commercial value of the citrus wastes. The bioconversion of four juice combinations (based on bergamot fruit peel or juice) in eight wines and, after random choice, in four vinegars was tested. The chemical composition of wines and vinegars was determined, detecting a high permanence of a majority of the compounds of interest. The sensory analysis of the four vinegars before and after an oxidation treatment was performed obtaining good performances.
|Titolo:||Vinegar production to valorise Citrus bergamia by-products.|
CARIDI, Andrea Domenico Maria F. A. (Corresponding)
|Data di pubblicazione:||2019|
|Appare nelle tipologie:||1.1 Articolo in rivista|
File in questo prodotto:
|GIUFFRE'_2019_EFTR_VINEGAR_post.pdf||Documento in Post-print||Tutti i diritti riservati (All rights reserved)||Administrator Richiedi una copia|
|GIUFFRE'_2019_EFRT_VINEGAR_editor.pdf||Versione Editoriale (PDF)||Tutti i diritti riservati (All rights reserved)||Administrator Richiedi una copia|