ITALIAN BEVERAGE TECHNOLOGY 66/2011

ITALIAN

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n. 66 - November 2011 ISSN 1590-6515

BEVERAGE

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TECHNOLOGY

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ITALIAN

bottling & packaging

n. 66 - November 2011 ISSN 1590-6515

BEVERAGE

Supplemento al n. 5, settembre/ottobre 2011 di Industrie delle Bevande - Sped. in A.P. - D.L. 353/2003 (Conv. in L. 27/02/2004 n째 46) art. 1 comma 1 DCB TO - n. 66 anno 2011 - IP

TECHNOLOGY

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Flexibility lies in the label.

SACMI presents its Modular Opera R.F.S.T R.F.S.T. .S.T. - Roll Fed Sleeve T Technology: echnology: the answer to all of your labelling flexibility needs.

Developed around a cutting edge process, this labeler applies wraparound thermo-shrink plastic film labels from machine direction oriented rolls, by means of laser welding technology. Following the creation and application of the sleeves within the machine, the containers travel through a heat tunnel to complete the process.

This Technology T from SACMI is the only modular labelling machine on the W World market that can accept full body/partial sleeve, rollfed, pressure sensitive, cut & stack labelling modules. It allows an inexpensive, easy and clean labelling process.

The SACMI Labelling Opera R.F.S.T R.F.S.T. .S.T. offers of flexibility, efficiency ef , cost savings and environmental friendliness.

Modular Opera R.F R.F.S.T .S.T.: .S.T .: the all-in-one unique solution.

Sacmi Labelling S.p.A. Via dell’Industria 237060 Mozzecane (VR) Italy Tel. + 39 045 6347511 - Fax +39 045 6347559 sacmilabelling@sacmilabelling.it www.sacmilabelling.com

OUR PRODUCTS:

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io Revolut

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Metalnova S.p.A. - Parma- Italy - Tel. +39 0521 607568 - Fax +39 0521 607576 E-mail: info@mnmetalnova.it - www.mnmetalnova.it

CONTENTS 5 - WATER

V. Elia E. Napoli R. Rizzo

The new frontiers of hydrology

20 - WINE A mathematical model to describe malolactic fermentation

A. Zinnai F. Venturi M.F. Quartacci G. Andrich

DEPARTMENTS 32 - RESEARCH

60 - PRODUCTS TRENDS

Caffeine: benefits in the Alzheimer’s disease and

New fruit flavours - Consumers pay more for GM

lower risk of skin cancer - Microwave converts or-

food with enhanced content

ange peel in biofuel and pectin - Sweetened drinks and type 2 diabetes - Caffeinated coffee may lower

62 - PACKAGING TRENDS

the risk of depression

Global trends in consumer packaging - Drink cartons are still the top choice for enjoying beverages -

36 - WINE PRODUCTION

Plastic packaging makes further inroads into paper

Technology and research for the best wine fermenter -

packaging applications - Single piece standard bev-

Yeast rehydration and pre-conditioning - System for

erage closures grow

fermenters - Piston pumps - Destemmers-crushers 70 - MARKETING REPORTS 42 - FILLERS AND CAPPERS

Global premium bottled water, sparkling opportu-

New concept in aseptic filling - Net-weight filler -

nity - Alertness and relaxation drinks, new market

Capping machines

opportunities

48 - PACKAGING EQUIPMENT

72 - NEWS AND TECHNOLOGY

Labelling solutions - A world of bottling technolo-

3 Prizes awarded to the enological innovations at

gies - Pack to rack packaging solutions

Simei - Efsa article 13.1 claims opinions could hinder sector growth - Beer in PET bottles for the Russian

54 - ANCILLARY EQUIPMENT

market - Commission to decide on EU use of flavours

A new level of hygiene in the beverage industry -

not assessed by Efsa - Vinitaly 2012: new single week

Special hoses for the beverage industry

and new dates - International events in Italy

56 - CONTAINERS AND CLOSURES

80 - ADVERTISER INDEX

The bearable lightness of PET - Synthetic corks Party keg in PET

80 - COMPANY INDEX

November 2011 number 66

OUR MAGAZINES 543

ISSN 1594-0

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November 2011 number 66

V. ELIA1 - E. NAPOLI1 - R. RIZZO2* 2

WATER

1 Facoltà di Scienze - Università Federico II - Via Cintia 21 - 80126 Napoli - Italy Facoltà di Ingegneria - Università di Parma - Parco Area delle Scienze 181/A - 43100 Parma - Italy *email: roberto.rizzo@unipr.it

THE NEW FRONTIERS OF HYDROLOGY

Key word: water-mineralization

1. INTRODUCTION Though water is undoubtedly the most analyzed and researched liquid, there are still many scientific study gaps regarding the subject.

Numerous thorough scientific analyses (1-31) have been recently published highlighting how the certified abnormal conditions of this substance are absolutely different from any other. In particular cutting-edge research1 on water supra-molecular organization has demonstrated that times are ripe to reorganize scientific data so far acquired in chemical, physical, and medical terms.

Recent studies have highlighted how water solvent supra-molecular structure is deeply changed by iterative processes of dilution and succussion and/or filtration2.

The modification of the supramolecular structure is a process of non-equilibrium. As a matter of fact, the structure does not reach

a new equilibrium state, but rather a steady state quite far from the equilibrium state as described by Prigogine.

They are called “dissipative structures” characterized by a close, though paradoxical, correlation existing between structure and order on one hand and energy waste and dissipation on the other. This notion has introduced a radical change in the vision of classic Thermodynamics, having demonstrated that in open systems subject to fluxes of matter and energy, dissipation becomes a source of order. Not only do dissipative structures remain in a steady state far from equilibrium. When the flux of energy and matter flowing across them increases. Such a shift takes place when a threshold of instability is reached, a branching point, where the dissipative structure can either disaggregate or evolve towards new possible ordered states.

ABSTRACT In view of the latest scientific research, the intrinsic characteristics of mineral waters are being analyzed and the boundaries of the concept of “minerality” have been redefined.

Mineral waters are assimilable as dilute solution and their action on the human body is due to biophysical characteristics, as well as chemicalphysical and bacteriological ones.

Science is ready to deal with this new perspective of mineral waters and with this current study a shift from traditional two-dimensional study methodology has been proposed, based on the chemical-physical and microbiological analysis, to a threedimensional methodology based on body activities induced by biological, biochemical and biophysical characteristics.

The achievement of the third dimension (biophysical activities) individualizes and characterizes each mineral water.

Therefore, in their systemic complexity, mineral waters must be considered reproducible.

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The formation of a new and unknown state of equilibrium apparently contradicts the fact that water, during its age long existence, did not already reach that state.

We are in the presence of dissipative structures within the aqueous liquid, that is in the presence of water molecule clusters whose formation and existence requires the dissipation of energy from the environment, thus leading to an increase of the Universe entropy.

They are therefore spontaneous processes, which are capable of generating a new order from the molecular chaos of water.

One question arises now: do mineral waters in their passing through layers of rock and other material go through a process, which may be compared, to succussion and/or filtering? If such is the case, it is obvious that many properties and features of mineral waters must be re-discussed and reclassified.

Accordingly, it is imperative first of all to conduct studies on mineral waters which may lead to the identification of any dissipative structures created in them in order to obtain correct information about the therapeutic effects of the same which do not certainly depend on their chemistry only, but are related to all the phenomena influencing the water supramolecular structure and consequently its therapeutic properties.

In other words, the history and different paths followed in the formation of mineral waters, beyond their chemical property, may lead to deeply different systems.

Secondly, a specific treatment for mineral waters (for ex. by means of specific waggles and/or filtering) might be identified to modify the set of therapeutic properties they own because of their history.

2. THE STATE OF THE ART Mineral waters have been widely debated and many different things have been said and written about them, some true, some imaginative, some legendary, some extraordinary and some things provided by mass media.

Unfortunately not all of what has been disseminated is true, the information provided by mass media which have more often than not distorted the importance and function of mineral waters, making them just a business matter.

Times are ripe for clarity on the business matter and getting rid of suffocating speculations of politicians and merchants as well as of pseudo-scientific manipulations by lobbies and stakeholders.

After much thought, we have decided to take up our stance against false messages as widespread by mass media which have degraded the noblest substance which nature has generated for life, health and wellness of human beings to the standard of any product chemically and physically manipulated as happens for waters treated in home (by rough, harmful water filter systems) or in case of dematerialized or mineralized waters, whether distributed from the spring or packed.

For this purpose, it is necessary to start from the beginning.

Thanks to developments in electronics and IT technology, current chemical technology is capable of reproducing or modifying a number of natural products, also massively, starting from the same matrix of the natural product by means of synthetic substances.

Let’s turn to water which is the

noblest matter in nature making up approx. 80% of man’s body weight, who has so far been considered the most complex living creature in the universe.

Mankind has always needed to drink pure natural water at any latitude or altitude he would live, though it is worth mentioning that great civilizations have developed in mild climates along the seaside or at altitudes not higher than 800 m3 above the sea level.

There are many reasons why the altitude reckoned as most suitable to life and human wellness is in the 0 - 800 m range above the sea level. One of them is definitely concerned with the provision of drinkable water, which at these altitudes features a salt content between 400 and 1,200 mg/L, which appears more suitable to the human body. Salt contents lower or higher than those limits lend water highly specific therapeutic properties, which may have such harmful side effects, that an uncontrolled and continued use of it is to be warned against.

Spring waters or waters coming from bodies of surface water located between 0 and 800 m above the sea level are generally classified as intermediate - mineral concentration waters unless they have been supplemented with deep waters. In fact, surface waters are the result of water supplies of different origin: precipitations, waters from natural reservoirs, waters from glaciers or snowfields, spring waters. They percolate for some time through permeable, semi-permeable soils and rocks and so are enabled to acquire, or rarely to lose, chemicals and organic materials due to corrosion, dissolution, deposition.

If, as usually happens, times of

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contact between water and soil, whether on the surface or deep in the ground, are long enough to make it flow into natural or artificial basins, the salt content water acquires will be close to the salt content which Italian regulations4 prescribe for intermediate mineral concentration waters.

From a chemical point of view (which is not the only aspect to be considered) such waters, though fully meeting physiological needs of the human body, do not alter the hydro-mineral equilibrium.

Therefore, they are suitable to be consumed on a daily and continuing basis, as they do not adversely affect any organic system if their composition and content of salts and trace elements as well is kept in the range prescribed by Italian and EU regulations as well as by WHO5.

As concerns underground waters (from water beds or spring waters), the contact with coherent or incoherent rocks may be very long (months or years) and the water which initially was very poor in salts as consisting in precipitation waters or as coming from glaciers and snowfields, has the necessary time to be mineralized during its flowing. The type of geographical area and soil through which water passes will determine the quantity and quality of mineralization reached when water is tapped, normally at an altitude lower than the water supply basin.

If such waters, which are basically precipitation waters, are tapped out at high altitude they do not have enough time to mineralize adequately, undergo biophysical modifications and reach an optimal chemical-physical balance. In such a case, rather than low min-

eral waters, it is better to speak of imperfect or incomplete mineral waters. In the past, these waters were called “rained waters�, that is waters precipitated and collected in a basin to be discharged into other bodies of surface water, which is tapped out to feed mountain aqueducts or to be distributed locally as loose or bottled.

3. WHAT MINERALITY IS Water minerality is determined by its content of elements and chemicals, its physical state, time of subsidence in the aquifers and the hydraulic and mechanical events experienced.

Water minerality must be of natural origin, keep steady in the medium-long range and be ascertained and certified for its physiological effects by strict investigations continually conducted over long periods though with different methodologies6.

Very few mineral waters may obviously be included in this framework, namely low-mineral concentration waters.

Which are the specifications determining the quality of a mineral water then?

There are manifolds: first of all the weight ratio among salts contained in it (in particular the ratio of calcium salts to magnesium salts), the presence of some trace elements, the level of natural radioactivity, the presence of some acids at molecular level (for ex. fulvic and humic acids).

Basically, mineral waters are similar to diluted solutions and their action on human body depends on some of their biophysical and biochemical properties.

Only recently, academic research has started to face these new prospects passing from a scientific approach based on the study of two dimensions (the chemicalphysical properties) to a threedimension approach (Fig. 1) including modifications in the human body activity induced by mineral water properties.

The third dimension (the biophysical activity) is the one that identifies each mineral water and distinguishes mineral waters from non-mineral ones.

The importance of this third dimension is huge as demonstrated by recent researches carried out

by Benveniste, Del Giudice, Elia who have highlighted that many of the positive effects that mineral waters have on human beings are to be connected to the fact

Fig. 1 - Representation of mineral waters: a) traditional; b) after recent scientific achievements.

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that water retains a memory of preceding chemical and physical events experienced. This memory is reflected in the behaviour of some chemical and physical properties of water, though factors determining it are missing, and depends on time and on modalities through which the interaction between said factors and water has occurred. An outstanding example of the above has been provided by studies of Prof. Elia (39-57) who has demonstrated that a water which has come in contact with a substance in times and by modalities, allowing its full dilution above 10-24 g/L (which means no presence of that substance in the water), behaves in an unexpected way with respect to its chemical-physical composition, which may be attributed to the presence of the initial substance.

Said analyses and relative scientific experiments have led to a long series of considerations resulting into three amazing conclusions: 1. Authentic mineral waters, because of their very complex structure, cannot be reproduced, if their chemical, physical, biological and electromagnetic history has developed constantly for such a long time as to allow water to reach its dissipative condition with respect to chemical, physical, biological and electromagnetic factors it has been exposed to.

2. Mineral waters cannot be obtained synthetically or reconstructed chemically, as at best they would be diluted solutions having only two dimensions and so would not generate the natural biophysical effects, which make them healthy and therapeutic.

3. Each mineral water is different from the another. There are no two similar waters as there are

no two similar individuals. Even if the latter would look the same, they would be very different from each other internally due to their different experiences, exactly as happens for the biophysical properties of water described above.

4. RECENT IN-DEPTH EXAMINATIONS Studies have long been available on water capacity of receiving information from the external environment and retain it in its supra-molecular structure.

Many aspects of this capacity have been researched by applying various types of interference ranging from static magnetic to rotating, electromagnetic fields as well as to noise disturbance and ultrasonic disruption and mechanical disturbance.

Researches and following examinations have highlighted that it is highly probable that water has the capacity of receiving information and, under certain conditions, generates self-organizing phenomena on a macroscopic scale following such interference, till storing and in turn transmitting the information received.

Two major theories have been developed to explain the mechanism according to which water receives the information: a. Coherent quantum electrodynamics (QED); b. Thermodynamics of irreversible Processes, generating non-inequilibrium systems (Dissipative Structures).

In brief, the conclusions of said theories may be summed up as follows: a. The information is stored in

“Coherence Domainsâ€?7, which are typical of the water system, by modifying their number, dimensions and the degree of coherence among themselves; b. From molecular chaos of the water liquid, because of particular internal fluctuations, spontaneously generated by molecular dynamics, or due to external interference, molecular clusters may be generated which are marked by a greater local order than the generating system, with a consequent local reduction in entropy. Such systems also appear especially stable vis-Ă -vis serious external interference. Their existence over time depends on the exchange between the environment and the system, with nonzero flows of energy to be dissipated as heat, which makes them capable of producing an overall increase of entropy and appearing spontaneous (Dissipative Structures).

Whichever the mechanism generating such structures is, provided such phenomena are really generated, they will leave a trace in the chemical-physical properties of water, which will be different from those of waters, which have not received such information initially.

On the other hand, in the course of studies carried out by a number of research groups new properties of water have been discovered, especially if it is exposed to some energy interference rather than a chemical one. Ampler evidence is provided by the study of extremely diluted solutions (EDS) obtained by an iterative procedure of successive dilutions and particular mechanical treatment as typical of highly diluted drugs.

Other researches conducted on the effects generated by electro-

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magnetic waves on water definitely confirms the extraordinary capacity of water to change its supra-molecular organization depending on the nature and intensity of the interference. In particular, positive results have been obtained also with low-frequency fields (3-48 Hz). These studies highlight the necessity of researching the informational properties of water and any possibility of relative application more deeply and systematically.

One of the most critical aspects faced, when any transfer of information to liquid water is highlighted, as obtained from interference, is rectifying the result of the experimental measurement (thermodynamic, spectroscopic or other) without taking into account the chemical interference of solutes present in water, whether as traces released by containers where water has been stored or as solutes present in weight quantities as in case of mineral waters.

5. LOW-MINERAL CONCENTRATION WATERS As shown in fig. 1, in low-mineral concentration waters, to be distinguished in incomplete mineral waters and low-mineral content waters, the biophysical component prevails.

True low-mineral content waters, having reached their chemical and physical equilibrium after a long contact with rocks and the underground, are quite rare8 and the capacity of their springs is generally low, as they cross rocks having a very low permeability or flow across very thin, lenticular

strata. They often get enriched with molecules coming from telluric humus, which provides them with definitely peculiar therapeutic properties9.

Therefore, when low-mineral content waters are referred to without any other specification, in most cases they are waters of no special quality, which do not provide any benefit to the human body, rather they can subtract salts and trace elements producing in the long run very harmful irreversible effects, as many of such minerals, like calcium and in particular magnesium and potassium, are indispensable to numerous organic systems. Being unbalanced, such waters are absolutely unsuitable for growing bodies as children and teenagers and weak bodies as convalescents, diseased people and the elderly. Someone objects that missing salts may be integrated by food supplements, as dried milk for children, specially prepared vegetables and meat for adults, convalescents, weak or elderly bodies. Such observation may be true if time and modalities of absorption for each human being are not taken into account.

Instead, as concerns water, we are well aware of the fact that water is the fastest and safest vehicle to directly carry substances required to organic systems, blood included, without any undesired modification or alteration during their assimilation10. So the case of a substance carried by water is quite different from a substance carried by another organic solution11, such as for ex. dried milk, natural milk or other liquid nutritional supplements.

Incomplete mineral waters are waters, which poorly meet physiological necessities, do not pro-

vide any substantial benefit, and wellness to human body, rather they may produce specific side effects as mentioned above. On the contrary, low-mineral content waters, which are fully balanced as concerns salt content, produce specific, beneficial therapeutic effects, though caution in their consumption is recommended.

The preceding considerations above are to be intended as an in-depth analysis of the concept of mineralization as introduced above.

6. INTERMEDIATE MINERAL CONCENTRATION WATERS (500 MG/L < AMM â&#x2030;¤ 1,500 MG/L) Intermediate mineral concentration waters are average dilution solutions.

They are the most widespread in nature and the most suitable for human consumption. As a matter of fact, bodies of surface waters present in valleys such as lakes, rivers and many surface water beds are mostly made up of such waters.

If properly sanitized, they are suitable to be drunk and for other human applications as personal hygiene, preparation and cooking of food, sanitization of working tools and instruments, cleaning of working stations and living spaces.

Having an intermediate mineral concentration, they are suitable to be consumed and used at low and medium temperatures (â&#x2C6;ź40°C), as they release few precipitates, which are not particularly encrusting and hard to remove.

As they are very versatile in their applications, they have been

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wrongly intended as “plain” waters from a physiological point of view.

On the contrary, if studied as “mineral waters”, intermediate mineral concentration waters are not plain at all, as their availability is not wide and sure it is more limited than low-mineral content waters (< 500 mg/L), though with respect to the latter they do not produce any side-effect when consumed regularly as demonstrated by their consumption for thousands of years by human beings.

The considerations above imply that such waters are highly tolerated by human bodies of any age and type of nutrition12. These waters are the most suitable for the human consumption in any application and for hydro-therapeutical purposes. As mentioned above, the healthy effect of mineral waters depends on the chemical and physical story experienced by water before being tapped out.

When analyzing such waters, therefore, it is important to deal both with their biochemical and biophysical effects. Mediummineralized waters, therefore, may be considered suitable for daily consumption in case of anybody needs balancing one’s internal water reserve having an intense life style as is the case with sportsmen, managers and anybody is engaged in jobs requiring moderate physical activity though steady and continuing.

Medical hydrology has always had these waters in great consideration and will take them into increasing account as moderately diluted solutions with outstanding biochemical and biophysical properties.

An absolute reference to this regard is Sangemini water.

7. HIGHLY MINERALIZED WATERS Highly mineralized waters normally come from the depth of the earth and their high salt content is both due to the hot temperatures of the underground deep layers where water beds are located and flow and to the nature of rocks they come in touch with, not to mention the aggressive effect of some gases accompanying water or dissolved in it, namely CO2.

They are to be considered low dilution solutions and their effect on the human body is mainly a biochemical effect with all the relative benefits and side effects.

It is well known that mineral salts, as such, only rarely and in very special cases provide direct benefit to human organic systems which, viceversa, are reactive to specific intervals of weight ratios among various salts, ever in the presence of some trace elements. That is the specific peculiarity of mineralization of highly mineralized waters.

To make an example, a water with a high content of calcium carbonates only performs its action of directly supplying calcium to human body if the weight ratio of calcium to magnesium salts is in specific intervals. When this happens, “bioavailability of calcium” is high in the middle of the “frame” and reduces towards the borders, becoming asymptotically void once out of this interval. The capacity of assimilating some minerals contained in water may be determined and regulated by the so-called trace elements present in the “mineral water solution”. Such trace elements behave for those salts13 as a true key of access to

the body and relative modulation.

Therefore, it is absolutely incorrect to compare a water containing a certain amount of magnesium salts to a water of a different matrix though having the same content of magnesium salts. To make such a comparison it is necessary to consider the whole “facies chimica” of the two waters and check that ratios among the typical salts of said water are in the same order of magnitude and that trace elements contained in it are the same.

Human being’s chemical assimilability of waters in terms of mineral salts and trace elements there contained is double-faced. On one hand, many substances and trace elements above a certain threshold may generate problems for organic systems, whereas below a certain value they are absolutely ineffective.

Calcium and magnesium salts, for ex., may produce harmful precipitates generating kidney and gall stones. Sodium salts may interfere with the proper functioning of the bloodstream (increase or decrease of blood pressure).

Accordingly mineral waters are not recommended for a frequent and prolonged consumption when the total value of total dissolved solids14 exceeds 1,500 mg/L. Naturally biochemical effects of such waters largely prevail vis-àvis biophysical effects and that is why they have been scientifically analyzed starting from the second half of the seventeenth century when new appropriate chemical methodologies were provided.

Surprisingly such waters have been scientifically analyzed more in depth than very low mineral waters, which differently have been mainly investigated for the benefits provided against some mass diseases.

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8. SCIENTIFIC GROUNDS FOR THE CLASSIFICATION OF MINERAL WATERS As anticipated above, a clear synthetic graphical representation of a mineral water may be produced on a biophysical/biochemical basis.

Fig. 2 shows that: a. The biological activity of a mineral water does not depend on its content of mineral salts and not even on its “physical history”. b. Biological effects of very low mineral waters are basically due to the biophysical activity of water which is comparable to a highlydiluted solution. c. Biological effects of mediummineralized waters depend both on water biophysical and biochemical activity and are highly balanced. d. Biological effects off highly mineralized waters depending on its biochemical activity decisively prevail over the effects generated by water biophysical activity.

Which are the scientific grounds for such statements?

First of all the content of trace elements and the relevance of water supra-molecular structure deeply conditioning the properties of trace elements in such modified conditions of water environment.

If it was just a matter of chemistry, it would be very easy to prepare in a lab all types of mineral waters, but unfortunately, all the attempts of synthetically reproducing mineral waters carried out so far, though successful in terms of weight considerations, have not allowed the reproduction of the healthy and therapeutic effects of the reference natural water.

The supra-molecular structure of water therefore plays a fundamental role in defining the beneficial properties of trace elements.

Hence, the numberless differences marking up the specific properties of different mineral waters having the similar chemical composition.

The supra-molecular structure of water depends on its “history” and on the path water follows

Fig. 2 - Representation of mineral water differentiation.

before gushing out of the spring or being tapped out: energy interference, though irrelevant, is capable of deeply modifying it chemically and physically. Changes in the chemical composition of rocks and soils through which water flows, small or big jumps from different heights, changes in temperature, exposure to radiation, pollution from various origins, might have highly relevant effects on the biophysical and biochemical properties of the water system15. The “water system” phrase is here highlighted because of the extraordinary capacity of Si water to reorganize itself after interference of any type.

It is twenty years since numerous scientific papers have been appearing in numerous chemicalphysical magazines acknowledged by official science, though their implications are enormous.

Recent papers have highlighted some possible paths to be followed to experimentally validate a whole class of new chemicalphysical phenomena concerning extremely diluted water solutions (EDS) obtained through an iterative process of subsequent dilutions and succussions.

It seems that it is really possible to obtain chemical-physical information from the recent or remote “story” of a sample of water. The capacity of this solvent, which is a complex system characterized by many different variables, to be conditioned by also slight interference generated by mechanical actions, or electromagnetic disturbances affecting its initial equilibrium, is increasingly confirmed by current research. It is part of one of the best credited paradigm (33-36) of contemporary scientific community, that

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is the paradigm of Irreversible Thermodynamics, discovered by the Nobel Prize (1977) for Chemistry Ilya Prigogine. Prof.

Elia’s study group (39-57), in the latest twenty years has faced the matter analyzing some properties of the EDS from the chemical-physical point of view. The methodology of subsequent dilutions, repeated for a number of times, inevitably leads to systems where no single molecule is found as different from the molecule of the solvent applied, in this case pure water. The “new water” thus obtained is really “different” from the initial water.

We feel encouraged by the fact that the same conclusions have been drawn by some other research groups, starting from dif-

ferent approaches and methodologies (P. Belon et al.; L. Betti et al.; L. Rey) (38, 62-67). So it may be claimed that a critical mass of experimental data has been obtained which allow us to classify a new category of chemicalphysical phenomena to be tested and interpreted in the following years. In our case, experimental methodologies have been chosen which better than others have proven to be the most effective.

Here below a short list of them has been selected which have been acknowledged and accredited with no reserve by the scientific community: flow calorimetry, conductometry, pHmetry, electric potential of galvanic cell electrodes and NMR spectrometry.

The contribution of impurities

Fig. 3 - Heat of mixing Qmix (Jkg-1) as a function of the Mtot (mol L-1) concentration of impurities released by glass containers. The amount of impurities contained in EDS is determined analytically.

Black symbols: heat obtained by mixing EDS with NaOH, sodium hydroxide, 0.01 M (Mol kg-1) Red line: heat obtained mixing aqueous solutions only containing the same amount of impurities analytically determined in EDS. Note that values obtained by mixing EDS with sodium hydroxide are systematically higher than the analogous heat only due to the chemical content generated by the glass containers.

released by glass of the containers where water has been stored has also been taken into account in the evaluation of the experimental parameter values. The presence of impurities is the main objection raised by critics who question the possibility for the procedure applied to change the chemicalphysical nature of the water solvent. Graphs in Figg. 3-5 show how the presence of impurities generated by the glass containers, though significantly contributing to a changed chemical-physical framework of dilutions, do not substantially affect the contribution made by the self-restructuring of water molecules generated by external interference (far from the thermodynamic equilibrium).

Such interference in this case consist in the following dilutions and subsequent succussions. The three graphs (Figg. 3-5) clearly show the contribution made by impurities matched to an additional relevant contribution made by a non-chemical agent. An important result yielded by this study, perhaps also by chance, has been discovering that EDS chemicalphysical properties depend on time. As a matter of fact time as a parameter has been introduced by the fact that all such experiments have been conducted along a number of years.

In addition, both parameters (specific thermal conductivity and heat generated by mixing with alkaline substances) increase as time passes by which means that the two of them are correlated.

Moreover as shown by Fig. 6 such correlation is not only evident but also linear. In other words, these two parameters must depend on a single reason. A sensible explanation of the increase of specific

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Fig. 4 - Specific conductivity χ (µS cm-1) as a function of the impurities released by glass containers. Dilution impurities are determined analytically.

Black symbols: specific electrical resistance in dilutions.

Red line: specific electrical resistance of aqueous solutions containing only the same amount of impurities determined in dilutions.

electrical resistance as a result of the preparation procedure and ageing may consist in the socalled Grotthuss Mechanism proposed by C.J.T. Grotthuss in 1806 (37) to explain the 5-time greater mobility of cations H+ and OHwhich are always present in liquid water vis-à-vis other cations with ionic radius comparable with the two ions deriving from the phenomenon of water autoprotolysis.

If molecule clusters are present in the solution, which are linked by hydrogen bonds, H+ ions meeting with them will appear to “hop” since when the ion is captured by the water molecule at one end of the cluster, another H+ ion is released instantaneously by the last molecule at the other end of the cluster. Hence for these ions the velocity under a gradient of electrical potential (conductivity measurement) appears consid-

erably increased with respect to ions not meeting clusters (most of ions). The greater the number of clusters and/or longer their

length, the greater the increase of conductivity. The correlation between specific electrical resistance and heat generated by mixing with alkaline substances, instead, would be a result of the fact that water molecule clusters have a considerable chemical affinity with ions H+ and OH-. In acid-base titrations of such EDS, in fact, exothermic phenomena linked to the formation of atomic bonds between the ions of the titrant and the clusters. The greater the number and/or the size of the clusters, the greater is the thermal effect measured. The two methodologies are as a matter of fact both sensitive to the number and/or dimensions of the clusters.

Thanks to this approach it has also been possible to rationalize the result of EDS pH measurements (Fig. 5). EDS acid or base calorimetric titrations show that the formation of bonds generated by water is marked by higher constants both as concerns ions H+ and ions OH-. The result of such

Fig. 5 - pH values as a function of concentration of impurities released by glass containers.

EDS impurities are determined analytically.

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Fig. 6 - Specific conductivity χ (µS cm-1) as a function of the surplus agitation heat QEmix (Jkg-1) for a series of different EDS. The value of a surplus parameter (QEmix, χE) is given by the difference between the parameter experimental value and the parameter depending on the sample impurities.

different chemical affinity for the water molecule clusters of the two ions generated by the same water causes a surplus of ions OH- in the EDS vis-à-vis ions H+ which justifies the experimental result of the pH measurement appearing more alkaline than expected considering its chemical composition.

As shown in Figg. 5 and 6 such systems, which are far from equilibrium, are marked by: a. Presence of highs in the chemical-physical parameters measured related to the age of the samples (Fig. 7) b. Dependence of chemicalphysical parameters (in addition to age) also on the volume where the EDS is aged (Fig. 8).

In particular, the latter phenomenon (item b) is definitely anomalous and unexplainable in the current paradigm as contradicting the classical concept according to which an intensive variable (as the ones measured)

cannot depend on the volume.

It is clear therefore that the phenomena dealt with cannot be

explained through classic thermodynamics. It is interesting to point out that the formation of water molecule clusters is contemplated by quantum electrodynamics (QED) without referring to the introduction of hydrogen bonds.

This theoretical formulation (cfr.

G. Preparata, E. Del Giudice et al.) (58-61) is capable of reproducing with utmost accuracy the chemical-physical properties of water and with an efficacy which is certainly higher than the other theories. The introduction of the “time arrow” in such a context may lead to remarkable results.

The consequence of item b) is that in the average, depending on a specific age, small volumes of water show a higher concentration of dissipative structures than higher volumes. The same physical-chemical parameters capable of detecting such structures, namely specific electrical

Fig. 7 - Surplus conductivity χE (µS cm-1) as a function of the age of samples stated in days.

Each curve describes the evolution in time of samples of Arnica Montana (AM) in a single preparation, starting from the relative mother tincture. The single curves reported characterize a single sample of a specific dilution without any specific correlation. Such dependence on time cannot be explained by classical chemistry/physics.

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9. CONCLUSIONS

Fig. 8 - Surplus conductivity χE (µS cm-1) as a function of the ageing volume V(mL). Each single dot represents the χE value (µS cm-1) per each dilution as experimentally determined at the same age for all the samples reported. Note the strong variation in the parameter for systems aged in very small volumes. Also this dependence on the volume cannot be explained by classic chemistry/physics.

resistance and heat generated by mixing, depend on the number, size and shape of dissipative structures. Therefore in conclusion: - Parameters showing exceeding values (in general: variables reporting the solvent history through time) are certainly correlated to the dynamics of supra-molecular structures of the water solvent; - The evolution of parameters through time is not related to the search of minimum energy; - An empirical explanation in compliance with all the experimental data obtained so far, may be the presence of dissipative structures.

- The succussion may be the cause of the spontaneous formation of dissipative structures and triggering of new dynamics. The evolution through time may instead be determined by the variance in number and size of the dissipative structures. In the framework

of Thermodynamics of irreversible processes, it is well known that the evolution of the system through time depends on the initial conditions and on the path chosen by the system to evolve.

Such an amount of experimental data leads us to validate the statement according to which water is featured by experimentally measurable chemical-physical properties which extensively vary according to the path followed, the solutes previously dissolved as well as the time passed. All that unquestionably indicates the presence of an extensive and “ordered” dynamics which involves the whole of the molecule of liquid water which appear to be a system by far more complex than usually deemed, in plain words much more than a plain and chaotic bunch of “molecule balls”.

Mineral water is healthy and suitable for healing the human body when affected by some organic diseases only if it originates in a specific place, is not treated physically, chemically or electromagnetically, is tapped in accordance with specific regulations and stored in possibly safe neutral containers (<<10-10).

Only if conditions listed above are met, it is possible to define them mineral waters. As concerns socalled therapeutic mineral waters then, their effects must be demonstrated through studies run over several decades.

If such requirements are not met, such waters cannot be defined mineral waters, rather they may be called commercial natural waters which can be guaranteed as safe while ensuring a salt content as prescribed by the WHO, but nothing more. Such waters cannot in any case be compared to purified waters as distributed by public aqueducts or other entities specialized in bottling purified and rectified waters. They cannot even be related to water filtered by a household filtering appliance.

Purified and household-filtered waters may be defined partially synthetic products. Yet, though it may appear absurd from a scientific point of view, it is on these grounds that the marketing policy of many bottlers of mineral waters has been based thus banalizing the product they bottle and making the consumer misunderstand the relevance and specificity of mineral waters.

They have strongly speculated on media hype quite often concealing the excellent properties of the

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product advertised. We might say that mineral waters as treated by advertisers have lost their specific value becoming just a publicity product, with no other specific property than their glamour.

If we add this to dieticians’ poor knowledge of specific therapeutic properties of mineral waters, it is not surprising that consumers, not adequately informed, are wisely reacting to this frenzy by refusing to purchase labelled mineral waters considering them equivalent to tap water, though more expensive and less environment-friendly.

Is tap water better then?

Absolutely not!

Mineral waters are much more.

They are absolutely necessary and healthy for the human body, relax minds and cheer up spirits. They are the heritage of a thousandyear-old civilization which has supported the progress of human beings.

NOTES 1

Jacques Benveniste, Giuliano Preparata, Vittorio Elia, Emilio Del Giudice. [32-62].

2

It has been demonstrated this year that a specific iterative process of successive filtrations determines deep changes in water supra-molecular structure. It is here worth underlining that filtration is certainly one of the processes mineral waters may go through and may reasonably play a relevant role in determining mineral water therapeutic properties.

3

Reliable studies on climatology and physiology define as specially suitable for human health altitudes not higher than 800 above sea level.

4

Mineral waters are classified in the following classes: very low mineral concentration (TDS<50 mg/L), low mineral concentration (TDS 51-500 mg/L), intermediate mineral

concentration (TDS 501-1,500 mg/L), high mineral concentration (TDS>1,500 mg/L). Total dissolved salts (TDS) indicates the quantity of salts dissolved in a litre of water, as weighed in a lab after evaporating water at 180°C. 5

Decreto Legislativo n. 105 of 25 January 1992.

Decreto Presidente della Repubblica n. 719 of 19 May 1958.

Circular Letter N. 38 of 8 June 1982.

Decreto Ministeriale n. 542 of 12 November 1992.

Decreto Ministeriale of 13 January 1993.

Decreto del Capo del Governo of 7 November 1939.

Health Department Circular Letter n. 17 of 13 September 1991.

Notice of the Health Department of 28 April 1992.

Abstract of Articles 10 and 13 of D.Lgs. n.

109 of 27-1-1992.

Health Department Circular Letter n. 19 of 12 May 1993.

Health Department Circular Letter n. 44 of 2-12-1987.

LAW n. 428 of 29 December 1990.

Decreto Ministero della Salute of 11/09/2003 - Enforcement of Commission Directive 2003/40/CE concerning labelling of bottled mineral waters.

6

A 50-80 year time space at least is required to ascertain qualities and properties of a mineral water.

7

A coherence domain is a group of some millions of water molecules held together by valence electrons moving in a coherent way.

8

It is the case of Fiuggi water, the oldest and best known Italian water and the most accredited as uninterruptedly studied in its chemical-pharmaceutical aspects since 1200.

Indeed from 1299 to 1900 it has been the subject of over 200 studies and in the latest 40 years more of more than 50 highly reputable papers.

Acqua Fiuggi An ill-compensation of human body daily losses of liquids leads to dehydration in the long run. Such a more and more widespread process causes considerable risks for human health, among which urinary lythiasis.

Drinking too little or not enough, implies reducing the volume of urine and increase

the concentration of lithogenic salts thus favouring the formation of stones. Drinking an adequate amount of liquids is therefore the first measure to treat and prevent urinary calculi.

Acqua Fiuggi may boast of eight centuries of history guaranteeing its effectiveness in preventing lythiasis.

From Pope Bonifacio VIII and Michelangelo Buonarroti to recent studies carried out in the most reputable Universities the judgement about this water is unanimous: Acqua Fiuggi is useful for preventing and treating kidney stones.

Scientific research testifying such properties have been published in the most accredited international magazines, such as “Kidney International”, “Nephron”, “European Urology” and, more recently, “Clinical Chemistry and Laboratory Medicine” (Effects of urinary dilution by treatment with Acqua Fiuggi).

9

See Prof. D’Ascenzo: Chemical Analysis of Water of the Anticolana Valley: Isolation of Humic Compounds; Nephron 1999; 81 (suppl 1): 93-97. Solvent Effect in vitro of Anticolana Valley Water on Renal Stones: Analytical-Instrumental Study; Nephron 1999; 81 (suppl. 1); 98-102.

10

Bioavailability is described in many different ways. Basically it is the fraction of an administered dose of a specific substance which once it has reached the circulation systems, is capable of performing its biological function before being metabolized or excreted. Bioavailability measures both the speed and the degree of absorption of a nutrient in blood. It is necessary to take into account however that bioavailability of some nutrients may vary depending on numerous factors such as the type of food (chemical specifications of the mineral, anti-nutritional factors present which limit its absorption or, viceversa, favour it) and partially on the conditions and features of the organism taking it (species, genotype, age, sex, physical state, nutritional and health state, bowel microflora, etc.).

11

A nutrient is defined highly absorbable when a high quantity of the same passes into the blood after being swallowed which does not mean it will surely reach the organ or tissue on which it exerts its biologic function, what happens instead for a bioavailable nutrient.

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12

Sangemini is a low-sodium intermediate mineral concentration water containing bicarbonate and calcium: its content in Calcium contributes, by 35% per litre, to meet the daily average human requirements.

Sangemini is the mineral water most studied in the world. More than 360 papers have been published on it in 100 years.

As demonstrated by research carried out in USA and published in the most reputable international scientific journals (Osteoporosis International), calcium contained in Sangemini is absorbed as calcium contained in milk and dairy products without generating the undesired side-effects in terms of lipids and calories.

Sangemini, is therefore a natural source of calcium for human beings of any age: - During babyhood (to favour the formation of an optimal bone mass); - During pregnancy and lactation (the mother provides the baby with all the nutrients required); - During sport activity (it fights the formation of lactic acid); - During menopause (preventing osteoporosis); - During old age (to reduce the risk of fractures).

Sangemini, furthermore, thanks to its 333 mg Calcium per litre, is an indispensable aid in case of lactose intolerance, high cholesterol, obesity and overweight imposing dietary restrictions vis-à-vis other sources of Calcium such as milk and dairy products.

Thanks to bicarbonates, calcium and trace elements contained in it, Acqua Sangemini has been generally approved for use in sports as certified by research carried out by prestigious Institutions and published in relative specialized journals.

“Results obtained through these experiments show that the consumption of a water which is naturally rich in bicarbonate (Sangemini) may favour sport activity through a more efficacious recovery of homeostasis after the alterations caused by daily training”.

Calcium Mineral Water. Osteoporosis International, 4:323-324. 1994.

R.P. Heaney, G. Nappi. Assorbibilità del calcio contenuto nell’acqua Sangemini. Vol. Medicina Clinica e Termale n. 28-29. 1994.

Monica L., Rizzo R., L. Santillo, F. Vitale. Tecnologie e tecniche per le bevande funzionali. Industria delle Bevande. Giugno 2002. Chiriotti Editori.

Pinerolo, Italy. “Bottling technologies for functional drinks”. Italian Food and Beverage Technology. Novembre 2002.

Chiriotti Editori. Pinerolo, Italy.

6)

Monica L., Rizzo R., F. Vitale, V. Zoppoli. I contenitori in PET tra logistica alimentare e tecnologie degli alimenti.

Industrie delle Bevande. Giugno 2003.

Chiriotti Editori. Pinerolo, Italy.

7)

Monica L., Rizzo R., F. Vitale, V. Zoppoli. PET containers: between logistics and food technology. Italian Food and Beverage technology. Novembre 2003.

Chiriotti Editori. Pinerolo, Italy.

8)

Bottani E., Ferretti G., Rizzo R., Vignali G. Volumetric filling in aseptic bottling: limit and potentials. Italian Beverage Technology. Vol. XV, No. 44, pp. 5-19, 2006.

9)

Bottani E., Rizzo R., Vignali G. Selecting the packaging system for liquid foods using an ANP model. Journal of Agricultural Science and Technology.

Vol. 4, No. 2, pp. 56-67, 2010.

14

Total dissolved solids indicate the quantity of salts dissolved in a litre of water as weighed in a lab after having evaporated water at 180°C. 15

It is worth mentioning here the example of succussed water in homeopathy, not so much for its clinical aspects but for the extraordinary implications that the protocol for its preparation carries for the modifications of water supra-molecular structure and in particular for the chemical-physical properties of the same. In brief the protocol for the preparation provides for starting from a 1% solution per weight and volume.

The system is succussed to give way to a process of successive dilutions and succussions till obtaining Extremely Diluted Solutions (EDS) where no molecules of the active substance is found. Such EDS show a chemical-physical framework which is quite different from the one expected on the basis of their chemical composition.

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Rizzo R. The packaging of mineral water from design objectives to implementation. Italian Food and Beverage Technology. Aprile 2002. Chiriotti Editori. Pinerolo, Italy.

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Monica L., Rizzo R., F. Vitale, V. Zoppoli. La sicurezza alimentare e le innovazioni tecnologiche dell’industria alimentare. Industrie Alimentari. Settembre 2002. Chiriotti Editori. Pinerolo, Italy.

13

Calcium contained in Sangemini mineral water is highly bioavailable, probably also better than calcium contained in milk. Its remarkable bioavailability is valid for any age.

Cfr. R.P. Heaney and M.S. Dowell.

Absorbability of the calcium in a High-

5)

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New Physico-Chemical Properties of Extremely Diluted Aqueous Solutions.

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43) V. Elia, M. Marchese, M. Montanino, E. Napoli, M. Niccoli, L. Nonatelli, A. Ramaglia. Hydrohysteretic phenomena of “extremely diluted solutions” induced by mechanical treatments. A calorimetric and conductometric study at 25°C. Journal of Solution Chemistry, 34(8), 947-960 (2005) 44) V. Elia, L. Elia, P. Cacace, E. Napoli, M. Niccoli, F. Savarese. Estremely dilute solutions as multi-variable systems. A

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study of calorimetric and conductometric behaviour as function of the parameter time. J. Therm. Anal. Calor., 84(2), 317-323, 2006.

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46) V. Elia, L. Elia, E. Napoli, M. Niccoli.

Conductometric and calorimetric studies of serially diluted and agitated solutions: the dependance of intensive parameters on volume. International Journal of Ecodynamics, Vol. 1 No. 4 (2007),vol. 1(4), 361-372.

47) V. Elia, E. Napoli, M. Niccoli. A Molecular Model of Interaction between Extremely Diluted Solutions and HCl or NaOH Solutions. Thermodynamic Parameters for the Binding Process of the OH- Ion with the Dissipative Structures.

Calorimetric and Conductometric Titrations. Journal of Thermal Analysis and Calorimetry, 2010.

48) V. Elia, E. Napoli. Dissipative Structures in Extremely Diluted Solutions of Homeopathic Medicines. A Molecular Model based on Physico-Chemical and Gravimetric evidences. International Journal of Design and Nature. Vol. 5, N.1, 39-48, 2010.

49) V. Elia, E. Napoli, M. Niccoli. A Molecular Model of Interaction between Extremely Diluted Solutions and NaOH Solutions Used as Titrant. Conductometric and pHmetric Titrations.

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ties Of Extremely Diluted Solutions.

“Electromotive Force Measurement of Galvanic Cells Sensible to the Activity of NaCl at 25°C. Journal of Solution Chemistry, Vol. 37, 1037-1049, 2008.

52) V. Elia, L. Elia, N. Marchettini, E. Napoli, M. Niccoli, E. Tiezzi. Physico-Chemical Properties of aqueous Extremely Diluted Solutions in Relation to Ageing. Journal of Thermal Analysis and Calorimetry, Vol. 93 (3), 1003-1011, 2008.

53) V. Elia, E. Napoli, M. Niccoli. On the stability of Extremely Diluted Aqueous Solutions at the High Ionic Strength.

A Calorimetric Study at 298K. Journal of Thermal Analysis and Calorimetry, Vol. 92, 643-648, 2008.

54) P. Belon, V. Elia, L. Elia, M. Montanino, E. Napoli, M. Niccoli. Conductometric and Calorimetric studies of the Diluted and Agitated Solutions. On the combined Anomalous Effect of Time and Volume parameters. Journal of Thermal Analysis and Calorimetry, Vol. 93 (2), 459-469, 2008.

55) V. Elia, E. Napoli, M. Niccoli, N. Marchettini, E. Tiezzi. New Physico-Chemical Properties of Extremely Dilute Solutions. A Conductivity Study at 25°C in Relation to Ageing. Journal of Solution Chemistry, Vol. 37, 85-96, 2008.

56) V. Elia, L. Elia, E. Napoli, M. Niccoli. Conductometric and calorimetric studies of serially Diluted and Agitated Solutions: the dependance of intensive parameters on Volume. International Journal of Ecodynamics, Vol.1 (4), 361372, 2006.

50) C.M. Cacace, L. Elia, V. Elia, E. Napoli, M. Niccoli. Conductometric and pHmetric Titrations of Extremely Diluted Solutions Using HCl Solutions as Titrant. A Molecular Model.

Journal of Molecular Liquids, Vol.146, 122-126, 2009.

57) V. Elia, L. Elia, M. Marchese, M. Montanino, E. Napoli, M. Niccoli, L. Nonatelli, F. Savarese. Interaction of “Extremely Diluted Solutions” with Aqueous Solutions of Hydrochloric acid and Sodium Hydroxide. A Calorimetric Study. Journal of Molecular Liquids, Vol. 130 (1-3),15-20 24/7/07, 2007.

51) L. Ciavatta, V. Elia, E. Napoli, M. Niccoli. New Physico-Chemical Proper-

58) E. Del Giudice, R. Mele, G. Preparata.

Dicke Hamiltonian and Superradiant

Phase Transitions. Modern Physics Letters B, 7, No. 28, 1851-1855, 1993.

59) G. Preparata. QED Coherence in Matter. World Scientific, 1995.

60) R. Arani, I. Bono, E. Del Giudice, G. Preparata. QED Coherence and the thermodynamics of water. Int. J. Mod. Phys. B, 9, 1813, 1995.

61) E. Del Giudice, G. Preparata. A new QED picture of water: understanding a few fascinating phenomena” Sassaroli et al. Editors, Macroscopic Quantum Coherence, World Scientific, 49-64, 1998.

62) L. Rey. Thermoluminescence of ultrahigh dilutions of lithium chloride and sodium chloride” Physica A, 323, 67-74, 2003.

63) L. Betti, M. Brizzi, D. Nani, M. Peruzzi. A pilot statistical study with homoeopathic potencies of Arsenicum album in wheat germination as a simple model. Br. Hom. J., 83, 195-201, 1994.

64) L. Betti, M. Brizzi, D. Nani, M. Peruzzi. Effect of high dilutions of Arsenicum album on wheat seedlings from seed poisoned with the same substance. Br. Hom. J., 86, 86-89, 1997.

65) M. Brizzi, D. Nani, M. Peruzzi, L. Betti. The problem of homoeopathy effectiveness: a comparative analysis of different statistical interpretations of a large data collection from a simple wheat germination model. Br. Hom. J., 89, 1-5, 2000.

66) P. Torrigiani, A.L. Rabiti, C. Bortolotti, L. Betti, F. Marani, A. Canova, N. Bagni. Polyamine synthesis and accumulation in the hypersensitive response to TMV in Nicotiana tabacum. New Phytol., 135, 467-473, 1997.

67) A.L. Rabiti, L. Betti, C. Bortolotti, F. Marini, A. Canova, N. Bagni, P. Torrigiani. Short term polyamine response in TMV-inoculated hypersensitive and susceptible tobacco plants. New Phytol., 139, 549-553, 1998.

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A. ZINNAI - F. VENTURI - M.F. QUARTACCI - G. ANDRICH* Dipartimento di Biologia delle Piante Agrarie Università di Pisa - Via del Borghetto 80 - 56124 Pisa - Italy* *email: gandrich@agr.unipi.it

A MATHEMATICAL MODEL TO DESCRIBE MALOLACTIC FERMENTATION Key words: kinetic models, malolactic fermentation, lactic fermentation, Oenococcus oeni

INTRODUCTION

ABSTRACT The study aimed at determining mathematical models able to describe the kinetics of substrates consumptions (L-malate and D-glucose) and synthesis of endproducts involved in malolactic and lactic fermentations promoted by Oenococcus oeni ML 34. The strain was added to aqueous solu-tions of L-malate or/and D-glucose and to a white wine. The time evo-lution of bacterial cells and con-centrations of both substrates and final products were evaluated by mathematical equations based on a same kinetic approach which in-volved the introduction of a re-duced number (five) of functional parameters characterised by a well identified biological meaning, namely bacterial charge, substrate consumption and accumulation of end-products.

Because of the effects induced by malolactic fermentation (MLF) on sensorial characteristics of wines, this secondary fermentation is particularly desirable for structured red or white products (Versari et al., 1999), but it can produce deleterious effects on microbial stability and organoleptic properties of not-structured wines produced in warm climatic zones, which are often characterised by low malic acidity (Hervé et al., 2004).

The MLF is promoted by some Gram+ Eubacteria, not sporigens (Oenococcus, Leuconostoc, Pediococcus, Lactobacillus) which prefer anaerobic conditions but can proliferate also in air (O2 tolerant), and involves the decarboxilation of L(-) malic acid to produce mainly a, Dand L-lactic acid (Granchi

et al., 2005; Lonvaud-Funel, 1999; Saayman and ViljoenBloom, 2006; Volschenk et al., 2006). When the MLF is promoted by Oenococcus oeni, the L form largely prevails on the other isomer (Liu, 2003).

The synthesis of D-lactic acid may occur either by direct racemisation (Garvie, 1980) or reduction of the intermediate pyruvate catalysed by D-lactic acid dehydrogenase.

In its turn, pyruvate can be produced by L-lactate dehydrogenation (Liu, 2003) or by reduction of L-malate to give oxalacetate which, after decarboxylation, produces pyruvate which is subsequently reduced

by L- or D-lactic acid dehydrogenase to give L or D-lactate (Lafon-Lafourcade, 1975).

When reducing environmental conditions are ensured, O. oeni converts D-glucose to give, via the pentose phosphate path-

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way, ethanol, CO2 and mainly D-lactic acid together with more reduced amount of the L-isomer.

Although the conversion of L-malate to L/D-lactate has been widely investigated (Zapparoli et al., 1998; Liu, 2003; Coucheney et al., 2005) more information on the kinetics involved in this transformation is needed to allow a better control of this fundamental process. Due to the importance of MLF in winemaking, the development of a mathematical model based on few parameters characterised by a clear biological meaning might represent a valid tool to allow a better control of this fundamental process involved in winemaking of many important wines. Moreover, the kinetic approach followed and the related mathematical algorithms obtained have not been previously considered in this context.

In an attempt to reduce the large number of possible variables which could affect the MLF kinetics, in this study the time course of malic acid conversion was investigated by aqueous buffered (pH = 3.4) model solutions of L-malate or/and D-glucose into which heterofermentative lactic acid bacteria (O. oeni ML 34 strain) were inoculated. To validate the MLF kinetic model developed on the basis of the experimental data collected using the solutions, the experimental points concerning the time evolution of L-malic acid in a white wine were compared with the theoretical values calculated by the model.

MATERIALS AND METHODS The experimental kinetic runs used to identify the values to be assigned to the different equation parameters were carried out utilising a batch reactor able to ensure anaerobic (N2) and sterile conditions. The characteristics of this bioreactor, realised at the Dipartimento di Biologia delle Piante Agrarie of the University of Pisa, were already reported in a previous paper (Andrich et al., 1988). Briefly, the bioreactor was formed by a three bottle-neck flask with a central neck joined to a bubble cooling column. A lateral neck was joint to a suitable apparatus which allowed the sampling of homogenous reaction medium aliquots under sterile and reduced condition obtained by an overpressures of N2 previously sterilised by filtration. A second lateral neck was used to inoculate O. oeni bacteria previously separated from their growth media by filtration. The fermentation temperature was maintained by an heat exchanger, whereas the homogeneity of the reaction medium was ensured by a magnetic stirrer.

O. oeni ML 34 cells (Collection of the Department of Crop Biology, Pisa) were grown in sterile conditions in a modified MRS medium (De Man et al., 1960) (Fluka, Milan, Italy), named MRS-TJC and containing 20 g l-1 Tomato Juice Broth (Fluka), 5 g l-1 L-malic acid (Fluka) adjusted to pH 5.

The bioreactor was initially filled with 500 mL of an acetate buffer aqueous solution (pH =

3.4) containing L-malic acid or D-glucose at the concentrations of 10 and 8 g L-1, respectively.

These solutions, before being added to the flask, were sterilised by filtration (0.2 µm). The bacterial cells were separated from their growth medium by filtration, repeatedly rinsed with the sterile acetate buffer solution and then added to the reaction medium by an inverse flow of the sterile buffer solution. The inoculation represented the initial time (t=0) of the fermentation process, which the following sampling time points refer to.

The experimental runs were carried out under inert atmospheres (100% N2 or CO2). At each time point a sample of the reaction media was collected by the sampling apparatus and divided in two aliquots. The first aliquot was used to determine the number of bacterial viable cells by a total plate count on tomato juice agar (incubation at 30°C for 7 days), while the second aliquot was previously heated to inactivate the O. oeni ML 34 cells and then analysed to determine the concentrations of substrates (L-malate or D-glucose) and final products (L/D-lactate, ethanol) using specific commercial (Megazyme) enzymatic kits (Andrich et al., 1988). In order to validate the kinetic model, the same experimental procedure above cited was carried out filling the bioreactor with both L-malate and D-glucose (run f) or using a sterilised ‘Trebbiano toscano’ white wine (pH=3.18±0.01; titrable acidity=9.1±0.2 g L-1 tartaric acid; malic acid=4.12±0.02 g L-1; lactic acid (D- + L-)= 0.66±0.1 g L-1; volatile acidity = 0.56±0.03

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g L -1 acetic acid; SO2 =not detectable; alcoholic degree = 10.5±0.1; residual sugars < 2 g L-1) added with malic acid to reach a concentration equal to 4 g L-1 (run w).

The identification of the best values to be assigned to the model parameters was carried out by a specific statistical programme (BURENL) able to identify in a space of j-dimensions (where j is equal to the number of model parameters) the minimum value of the F function, which is given by the sum of squares of differences occurring among experimental (Yi, exper.) and calculated (Yi,calc.) data: N F = Σ (Yi,calc. – Yi,exper.)2 i=1

In this expression N represents the total number of experimental determinations. The values assumed by the model param-

eters at the minimum of the F function represent the desired best values.

For each experimental run the calculation of the two parameters related to the time evolution of the bacterial cells (kB = kinetic constant of bacterial population growth [min-1]; B0 = bacteria concentration [CFU·mL-1] at the initial run time) was carried out utilising the experimental data deriving from the determination of the bacteria concentration (e.g. run 1 reported in Table 1 involved 10 experimental determinations for kB and B0 determinations, whereas run a shown in Table 2 involved 9 determinations). To evaluate the kinetic constants related to the time evolution of L-malic acid ([M]t=0 = concentration of L-malate initially added; kM = specific kinetic activity shown by a single cell [L·CFU-1·min-1]) the experimental data related to L-malic acid decrease and L/D-

lactic acid accumulation were used (e.g. run 1 reported in Table 1 involved 10 experimental determinations of L-malic acid plus 10 determinations for L- and D- lactic acid, respectively, for a total of 30 experimental values). The RL,M parameter (constant related to the percentage of L-lactic acid produced for unit of L-malic acid converted) was evaluated utilising 20 experimental values (10 for L- and 10 for D- lactic acid, respectively; see run 1 shown in Table 1). To evaluate the kinetic constants related to the time evolution of D-glucose ([G]t=0 = concentration of D-glucose initially added; kG = specific kinetic activity shown by a single cell [L·CFU1 ·min-1]) the experimental points related to D-glucose decrease and both ethanol and L-/D-lactic acid productions were used (e.g. run a reported in Table 2 involved 9 experimental determinations for D-glucose plus 9

Table 1 Parameters (mean ± CI) and corresponding square values of the correlation coefficients of the kinetic model adopted to describe the time evolution of the bacterial population (B) and L-malate (M), L-lactate (L) and D-lactate (D) concentrations during malolactic fermentation.

Run No.

e.a.†

T (°C)

kB 104 (min-1)

B0 10-11 (CFU·L-1)‡

kM 1016 (L·CFU-1·min-1)

M0 (mmol·L-1)

RL,M

rB2

rM2

rL2

rD2

1 (10)*

N2

21.5

0.47±0.01**

0.94±0.02

9.47±8.92

33.1±0.2

0.77±0.03

0.58

0.98

0.96

0.96

2 (9)

N2

23.5

-2.45±0.01

0.60±0.01

9.13±8.32

39.5±0.2

0.82±0.01

0.71

0.90

0.65

0.79

3 (9)

N2

23.0

-5.86±0.02

6.35±0.01

9.60±10.5

34.7±0.1

0.82±0.01

0.60

0.98

0.98

0.92

4 (8)

N2

23.0

1.27±0.03

1.65±0.01

9.86±11.5

68.7±0.2

0.79±0.02

0.44

0.95

0.88

0.98

5 (10)

N2

23.5

-2.36±0.02

3.86±0.01

8.92±9.30

86.4±0.2

0.76±0.03

0.63

0.98

0.98

0.90

6 (11)

CO2

22.0

-0.09±0.03

0.53±0.50

8.97±10.3

103.1±0.1

0.92±0.01

0.80

0.98

0.98

0.92

7 (7)

CO2

21.5

1.42±0.04

1.12±0.42

9.71±12.4

82.3±0.2

0.91±0.02

0.07

0.97

0.96

0.98

8 (8)

CO2

24.0

-2.63±0.02

1.48±0.02

9.94±11.1

36.7±0.1

0.93±0.02

0.20

0.93

0.97

0.74

9 (8)

CO2

22.0

0.06±0.01

1.55±0.02

8.43±9.53

34.8±0.2

0.88±0.01

0.12

0.97

0.95

0.59

10 (11)

CO2

21.5

-0.50±0.02

0.71±0.01

8.38±4.45

77.4±0.1

0.91±0.01

0.46

0.98

0.98

0.84

* number of experimental points; ** P < 0.05; † environmental atmosphere (100% N2 or CO2); ‡ CFU = colony forming units. kB, kinetic constant of bacterial population evolution; B0, concentration of bacteria at the initial time; kM, kinetic constant of L-malate conversion; M0, concentration of L-malate at the initial time; RL,M, accumulation rate of L-lactate.

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Table 2 Parameters (mean ± CI) and corresponding square values of correlation coefficients of the kinetic model adopted to describe the time evolution of the bacterial population (B) and D-glucose (G), ethanol (E) and L/D-lactate (L, D) concentrations during lactic acid fermentation. e.a.†

T (°C)

a (9)*

N2

23

b (11)

N2

24

c (9)

N2

d (7) e (8)

Run No.

kB·104 (min-1)

B0·10-11 (CFU·L-1)‡

kG·1016 (L·CFU-1·min-1)

G0 (mmol·L-1)

RL,M

rB2

rG2

rE2

rL2

rD2

1.15±0.01* 11.51±0.01

0.68±1.63

42.7±0.1

0.40±0.01

0.88

0.98

0.98

0.98

0.94

2.54±0.01

12.69±0.01

0.70±0.35

20.5±0.1

0.40±0.01

0.82

0.86

0.82

0.07

0.86

25

1.33±0.01

3.84±0.01

0.65±0.45

27.1±0.1

0.40±0.01

0.31

0.98

0.91

0.49

0.63

CO2

23

0.15±0.01

2.82±0.01

0.71±1.65

42.8±0.1

0.41±0.01

0.04

0.93

0.93

0.95

0.89

CO2

24

3.01±0.10

6.16±0.01

0.50±0.42

61.4±0.1

0.44±0.01

0.89

0.49

0.42

0.52

0.52

* number of experimental points; ** P < 0.05; †environmental atmosphere (100% N2 or CO2); ‡CFU = colony forming units. kB, kinetic constant of bacterial population evolution; B0, concentration of bacteria at the initial time; kG, kinetic constant of D-glucose conversion; G0, concentration of D-glucose at the initial time; RL,G, accumulation rate of L-lactate.

determinations for ethanol and L/D- lactic acid, respectively, for a total of 36 experimental values). The RL,G parameter (constant related to the percentage of L-lactic acid produced for unit of D-glucose converted) was evaluated utilising 18 experimental points (9 of L- and 9 of D- lactic acid, respectively; see run a reported in Table 2). As regards the two different atmospheres tested (100% N2 or CO2), five replications were performed for MLF (Table 1), whereas three replications for N2 and two for CO2 were performed for lactic fermentation (Table 2).

1996; Liu, 2003; Granchi et al., 2005). Fig. 1 reports the decrease of concentration of L-malate ([M]t=t) and the increase in the two stereo isomeric forms L(+) and D(-) of a-lactic acid with time. As together with the predominant presence of the L stereo isomer ([L]t=t) also a more reduced amount of the D form ([D]t=t) was always detected in the reaction medium, different concomitant and competitive reactions must be involved

(Lafon-Lafourcade, 1975; Lonvaud et al., 1977; Liu, 2003).

According to the stoichiometry of MLF, the sum of the experimental values determined for the three species involved in this transformation ([M]t=t, [L] and [D]t=t) did not change t=t significantly with reaction time, to assume values quite constant and statistically equivalent to the concentration of L-malate ([M]t=0) initially dissolved inside the bioreactor (Fig. 1):

RESULTS AND DISCUSSION A kinetic model to describe malolactic fermentation MLF, promoted by the malolactic enzyme, involves the direct decarboxylation of L(-)-malate to produce L(+)-lactate and CO2 (Arthurs and Lloyd, 1999; Kunkee, 1991; Labarre et al.,

Fig. 1 - Time evolution of the chemical species involved in malolactic fermentation.

M = malic acid; L = L-lactic acid; D = D-lactic acid.

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[M]t=0 = [M]t=t + [L]t=t + [D]t=t (1) so that no significant accumulation of any other possible intermediate involved in this fermentation process seemed to take place. From equation 1 the following relation can be easily obtained: [M]t=0 - [M]t=t = [L]t=t + [D]t=t which, after derivatization respect to the run time, can be written as: -d[M]t=t//dt = [L]t=t /dt + [D]t=t/dt It follows that the rate of L-malate consumption is always equal to the sum of the accumulation rates of L- and D-lactate.

If the time evolution of L-malate ([M]t=t) decrease is described by a first order kinetics, the following mathematical equation can be written: -d[M]t=t/dt = k’ ⋅ [M]t=t where -d[M]t=t/dt is the rate of L-malate conversion, [M]t=t is the concentration of L-malate dissolved in the reaction medium at a random time t=t, and k’ represents the first order kinetic constant. Assuming the concentration of the enzyme involved in this transformation to be proportional to the density of lactic bacteria cells ([B]t=t) in the reaction medium, the following relation can be drawn: k’ = kM × [B]t=t where the proportional factor kM is related to the kinetic activity shown by a single active cell of the bacterial population. If

the rate of cells density evolution (d[B]t=t/dt) during time can be evaluated as the difference between the bacteria replication (rR) and inactivation (rD) rates, this expression can be obtained:

zero (t=0, initial point) and run time tending to infinite (t→∞) so to ensure the complete transformation of L-malate ([M]t=0).

Indeed: lim

d[B]t=t/dt = rR - rD and assuming that both rR and rD rates follow a first order kinetics, the below reported relations can be deduced: d[B]t=t/dt = rR - rD = kR ⋅ [B]t=t - kD ⋅ [B]t=t = = (kR - kD) ⋅ [B]t=t = kB ⋅ [B]t=t where the kinetic constant kB is equal to the difference between the kinetic constant of the bacteria replication rate and that of their inactivation (kB = kR kD). Thus, to calculate the time course of L-malate concentration in the reaction medium, the following system of two differential equations must be solved:

{

-d[M]t=t/dt = k’ ⋅ [M]t=t = kM ⋅ [B]t=t ⋅ [M]t=t d[B]t=t/dt = kB ⋅ [B]t=t

and this mathematical relation can be obtained: [M] t=t

= [M] · e k /k · B · (1 – ekB · t) t=0 M B t=0

where [M]t=0 is the L-malate concentration initially (t=0) present in the reaction medium, kM the kinetic constant of L-malate conversion expressed for active cell, kB the kinetic constant related to the time evolution of the active bacterial population, and [B]t=0 the number of active cells initially present in the unit volume of the reaction medium. This expression is able to satisfy the two limit conditions, namely run time equal to

t→0

[M] = lim [M] · e k /k · B · (1 – ek · t) = t=t t→0 t=0 M B t=0 B 0 t=0 t=0

t→∞

[M] = lim [M] · e k /k · B · (1 – ek · t) = t=t t→∞ t=0 M B t=0 B ∞ t=0

lim

= [M]

· e = [M]

= [M]

/e = 0

Apart from the sign assumed by the kinetic constant kB (kB > 0 when the bacterial population increases and kB < 0 when it decreases), the exponential expression: kM/kB · Bt=0 · (1 – e

k ·t B

)

is always negative. Indeed, if kB > 0 then 1 – e kB·t will be negative and so the whole exponential expression as well, while on the contrary if kB < 0 then 1 – e kB·t will be grater than 0 but the total exponential factor will assume the same sign of kB and then will be still negative.

Thus, the possible increase or decrease of the lactic acid bacterial population affects only the degree of L-malate conversion but obviously cannot change the direction of this transformation.

On the basis of the relation previously reported: [M]t=0 - [M]t=t = [L]t=t + [D]t=t and dividing both members of this equation by the amount of substrate converted ([M]t=0 [M]t=t) the following expression can be obtained: 1 = [L]t=t/([M]t=0 - [M]t=t) + [D]t=t/([M]t=0 - [M]t=t) = = RL,M + RD,M

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where RL,M and RD,M represent the accumulation rates of the two isomeric forms of lactic acid derived from L-malate. Assuming that the values of RL,M and RD,M do not change in relation to L-malate conversion, it can be written: RL,M = [L]t=t/([M]t=0 - [M]t=t) and [L]t=t = RL,M · ([M]t=0 - [M]t=t) = = R · [M] · (1 - e k /k · B · (1 – ekB·t)) L t=0 M B t=0

while [D]t=t = RD,M · ([M]t=0 - [M]t=t) = (1 - RL,M) · [M]t=0 · · (1 - e k /k · B · (1 – ekB·t)) M B t=0

In this way, with five parameters (kB, B0 = [B]t=0, kM, M0 = [M]t=0, and RL,M) it is possible to describe the time evolution of the bacterial population, of malate decrease and of L/D-lactic acid accumulations (Fig. 2).

The identification of the best values to assign to the five

functional parameters of the kinetic model was carried out utilising the experimental data related to the time courses of the bacterial population ([B] ), L-malate ([M]t=t) consumpt=t tion and those of L ([L]t=t) and D ([D]t=t)-lactate accumulation (Table 1). The kinetic constant of the bacterial population evolution (kB) was affected by a high variability so that the correlation coefficient showed a remarkable variation passing from 0.27 to 0.89. The number of bacterial cells did not change significantly during the experimental runs with malate as substrate, so that there was a very low correlation between cell number and run time. However, together with negative (Table 1) also positive values were obtained for kB so that in some cases the bacterial population showed a slightly increase also when L-malate was the only substrate present in the reaction medium. According to the literature (Pilone and Kunkee,

Fig. 2 - Experimental data points and calculated time evolution of chemical species involved in malolactic fermentation using model solutions as reaction medium. M = malic acid; L = L-lactic acid; D = D-lactic acid.

1972; Andrich et al., 1988; Cox and Henick-Kling, 1989, 1995; Passos et al., 2003), our experimental evidence allows to claim that only MLF can produce the necessary amount of ATP able to ensure a sufficient energetic contribution to maintain the microbial population.

The values assumed by the kM constant, connected with L-malate decrease and D/Llactate increases, were not affected by the different initial concentrations of L-malate (M0), the different amount of bacterial population (B0) and its time evolution (kB). Although kM was affected by a high variability as well – as shown by the confidence intervals – , it was possible to calculate a mean value (kM,mean = 9.24·10-16 [L· CFU-1· min-1]) with a low confidence interval (± 1.10·10-16 [L· CFU-1· min-1]; p=0.05). The high square values of the correlation coefficients (rM, rD and rL) related to the time evolution of L-malate, D-lactate and L-lactate concentrations (Table 1), confirm the suitability of the kinetic equations as well as the validity of the suggested hypothesis.

The low values found for the confidence intervals related to the production of L-lactic acid isomer (RL,M) during L-malate conversion underline how during conversion the ratio between the concentrations of the two products, L- and D-lactate, remained almost unchanged. On the contrary, this not dimensional factor was remarkably affected by the composition of the surrounding atmosphere (100% N2 or CO2).

In particular, when an inert atmosphere of N2 was ensured, a value of RL,M,mean equal to 0.79

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± 0.03 (p=0.05) was obtained, while an RL,M,mean value of 0.91 ± 0.02 was found when only gaseous CO2 was present.

A kinetic model to describe the lactic fermentation of D-glucose promoted by heterofermentative lactic acid bacteria (O. oeni ML 34) The same approach followed to describe the kinetics of L-malate fermentation was adopted to study the time evolution of the compounds involved in the heterolactic fermentation of D-glucose, carried out by O. oeni ML 34 strain.

Analogously to what already reported for L-malate, the following two relations can be written: [G]t=0 = [G]t=t + [E]t=t = [G]t=t + [L]t=t + [D]t=t [G]t=0 - [G]t=t = [E]t=t = [L]t=t + [D]t=t from which, after derivatization respect to run time, the following relation can be obtained: -d[G]t=t/dt= d[E]t=t/dt = d[L]t=t/dt + d[D]t=t/dt The rate of D-glucose consumption is equal to that of ethanol accumulation and to the sum of those related to the two forms (D/L) of lactic acid produced.

Thus, to calculate the time course of D-glucose concentration, the system of two differential equations must be solved:

{

-d[G]t=t/dt = k’ ⋅ [G]t=t = kG ⋅ [B]t=t ⋅ [G]t=t d[B]t=t/dt = kB ⋅ [B]t=t

from which the following mathematical relation can be obtained: [G] t=t

= [G] · e k /k · B · (1 – ekB·t) t=0 G B t=0

where [G]t=0 represents the D-glucose concentration initially (t=0) present in the reaction medium, kG the kinetic constant of D-glucose conversion expressed for active cells, kB the kinetic constant related to the time evolution of the active bacterial population, and [B]t=0 the concentration of bacteria cells initially present in the medium. According to the relations previously reported and adopting the same procedure used for L-malate, the below reported kinetic equations can be written: [E] = [G] - [G] = [G] · (1 – e k /k · B · (1 - ekB·t)) t=t t=0 t=t t=0 G B t=0

[G]t=0 - [G]t=t = [L]t=t + [D]t=t

1 = [L]t=t/([G]t=0 - [G]t=t) + [D]t=t/([G]t=0 - [G]t=t) = = RL,G + RD,G [L]t=t = RL,G · ([G]t=0 - [G]t=t) = RL,G · [G]t=0 · and

· (1 – e k /k · B · (1 - ekB·t)) G B t=0

[D]t=t = RD,G · ([G]t=0 - [G]t=t) = RD,G · [G]t=0 · · (1 – e k /k · B · (1 - ekB·t)) G B t=0

Also for D-glucose transformation, the identification of the best values to be assigned to the five functional parameters of the kinetic model (kB, B0 = [B] , kG, M0 = [M]t=0, RL,G) was t=0 carried out utilising the experimental data related to the time evolutions of bacterial population ([B]t=t) and D-glucose ([G]t=t) concentration, together with those of ethanol ([E]t=t) and L ([L]t=t)/D ([D]t=t) lactate (Table 2).

For what concerns the kinetic constant kB (Table 2), the same considerations previously reported for L-malate can be repeated. This parameter was

affected by a high variability so that the correlation coefficient varied widely passing from 0.19 to 0.95. The number of cells did not change significantly during the experimental runs and this justifies the low correlation coefficients found.

Also in this case, together with negative also positive values of kB were obtained. The kG constant, which is connected to the decrease of D-glucose and the increases in ethanol and D/L-lactate, was not remarkably affected by the other reaction variables (initial concentration of D-glucose, different amounts of bacterial population, etc.).

Thus, it was possible to calculate a mean value of kG with a rather restricted confidence interval (kG,mean = 0.65 ± 0.17).

The kinetic constant k G,mean (0.65·10-16 [L·CFU-1] ·min-1) of D-glucose conversion was much lower (kG,mean/kM,mean = 0.07) (Andrich et al., 1993) than that found for L-malate (kM,mean = 9.24·10-16 [L·CFU-1]· min-1).

Being the rates of lactic fermentation of D-glucose very low, it needed a lot of time to detect sensible reductions of this monosaccharide during the experimental runs. This increased the experimental errors and made more difficult to obtain correlation coefficients comparable to those found using L-malate as substrate of fermentation (Table 1).

Contrary to what found for L-malate, the conversion factor RL,G (RL,G,mean = 0.41 ± 0.04), which rules the accumulation of the two isomeric forms L/D of α-lactic acid, was not affected by the presence of CO2 in the atmosphere. Thus, it is possible

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Table 3 Values assigned to model parameters to calculate the theoretical evolution of the chemical species (L-malate, D-glucose, ethanol, L- and D-lactate) involved in the L-malate and D-glucose transformations promoted by Oenococcus oeni ML 34 strain.

Parameters

Run f (8)

Run w (6)

Gas composition

N2 (100%)

N2 (100%)

Temperature (°C)

22

24

-1 †

[B]t=0 (CFU·L ) kB (min-1)

11

0.60·10

2.93·1011

3.9·10-5

6.9 ·10-5

38.4

30.6

-1

[M]t=0 (mmol·L ) -1

[G]t=0 (mmol·L ) kM (L·CFU-1·min-1)

12.6

-

9.24·10-16

9.24·10-16

0.79

0.79

0.65·10-16

-

RL,M,mean kG (L·CFU-1·min-1)

0.41

RL,G,mean B0,det (CFU·L-1)

0.58·1011

3.03·1011

†

CFU = colony forming units; B0,det = the experimentally determined bacterial charge initially present in the reaction medium.

to exclude that carbon dioxide could selectively inhibit the two enzymes (D- and L- dehydrogenases) involved in the pyruvate reduction to produce the two lactic acid isomers. Indeed, pyruvate is an intermediate of the lactic fermentation of D-glucose and its hydrogenation allows the production of D/L-lactate.

The accumulation of D-lactate during MLF could occur by hydrogenation of pyruvate coming directly from L-malate by a single reaction step (dehydrogenation and decarboxylation) (Lonvaud et al., 1977) or by a previous dehydrogenation of L-malate to produce oxalacetate (Lafon-Lafourcade, 1975), which is successively decarboxylated to give pyruvate. In this case, increasing concentrations of CO2 in the atmosphere would be able to inhibit the decaboxylation step and then the accumulation of pyruvate as well,

with a consequent reduced production of D-lactate. On the contrary, the L-isomer deriving from the direct decarboxylation of L-malate did not seem to be inhibited by increasing amounts of CO2 as shown by the kM values reported in Table 1.

Validation of the kinetic model Two different experimental runs were performed to test the suitability of the kinetic model. In the first case (run f), the time evolution of the concentrations of D-glucose, L-malate, ethanol and the two isomeric forms D/L of lactic acid were determined following O. oeni ML 34 strain addition to an aqueous solution of both the substrates (L-malate and D-glucose). In the second run (run w), the same lactic bacterium was added to a white wine (Trebbiano toscano) previously sterilised by filtration and containing malic acid at a concentration of 4 g L-1. In Table 3 are reported the initial concentrations of the two substrates used in these runs, the values of the two kinetic constants kM,mean and kG,mean as well as the two kinetic parameters [B]t=0 and kB necessary to describe the evolution of the microbial population during each experimental run.

Fig. 3 reports the time evolution

Fig. 3 - Experimental data points and calculated time evolution of chemical species involved in L-malate and D-glucose transformations. M = malic acid; L = L-lactic acid; D = D-lactic acid; G = glucose; E = ethanol. Continuous line, complete version of kinetic model; dotted line, simplified version of kinetic model.

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medium which remained practically unchanged during all the experimental run. The differential equation above reported can be integrated to obtain the following expression: [S]t=t = [S]t=0 · e

–k · B · t S 0

while the accumulation of the product P (ethanol, L- and D-lactate) in the reaction medium can be described by the relation: Fig. 4 - Experimental data points and calculated time evolution of chemical species involved in malolactic fermentation using a real wine as reaction medium. M = malic acid; L = L-lactic acid; D = D-lactic acid. Continuous line, complete version of kinetic model; dotted line, simplified version of kinetic model.

of experimental and calculated points related to the concentrations of the species (L-malate, D-glucose, ethanol, L- and D-lactate) involved in L-malate and D-glucose transformations promoted by O. oeni ML 34 lactic acid strain. The theoretical evolutions of substrates (L-malate and D-glucose) and products (ethanol, L- and D-lactate) were calculated assigning the values reported in Table 3 (run f) to the parameters present in the kinetic model. The rather good degree of overlapping occurring between experimental and calculated values, gives a measure of the suitability of the model to describe the time evolutions of the main chemical compounds involved in the MLF. The time courses of metabolites directly involved in MLF (L-malate, L- and D-lactate) utilising wine as reaction medium are reported in Fig. 4. Also in this case, the points calculated assuming as model parameters

the values reported in Table 3 (run w) did not remarkably differ from the corresponding experimental values.

As during the experimental runs the time evolution of the microbial population was very slow so to assume a nearly constant value, it can be possible to reduce the complexity of the kinetic model in order to make its practical utilisation easier.

Indeed, assuming that the evolution of the microbial population can be disregarded, the following relation would be obtained: -d[S]t=t/dt = kS × B0 × [S]t=t where [S]t=t represents the substrate concentration (L-malate = [M]t=t or D-glucose = [G] ) in the reaction medium at a t=t generic time t=t, while kS is the kinetic constant of the substrate transformation (kM or kG of Table 3). B0 represents the microbial concentration (CFU·L -1) initially present in the reaction

[P]t=t =RP,S ·([P]t=0 -[P]t=t)=RP,S ·[S]t=0 ·(1–e–kS·B0·t) where RP,S represents the conversion factor related to the accumulation of the product P deriving from L-malate or D-glucose.

Table 3 reports the number of active cells of O. oeni ML 34 strain initially determined in the reaction medium (B0,det), while the curves outlined by dotted lines (Figs. 3 and 4) show the theoretical evolutions of the chemical species involved in this microbial transformation and calculated by the simplified form of the kinetic model. A notable increase in the microbial population occurred during both these two experimental runs, as shown by the positive sign assumed by the kinetic constant kB (Table 3). The concentrations of the chemical species calculated by the simplified form of the model (Figs. 3 and 4, dotted lines) were higher for the substrate (L-malate) and lower for products (L- and D-lactate) compared to those evaluated using the complete version of the kinetic model (Figs. 3 and 4, full lines). As the differences do not seem to be relevant, the simplified version of this model could

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be usefully utilised, at least to have a preliminary roughly picture of the evolution of MLF. Moreover, if the experimental value related to the number of active cells of O. oeni ML 34 strain would be not available, it could be roughly evaluated being known some experimental data connected to the decrease of the substrates S (L-malate or D-glucose) or to the accumulation of the products P (ethanol, L- and D-lactate) with time, by the following relations: B0 = 1/(kS · t) · ln ([S]t=0/[S]t=t) B0 = 1/(- kS · t) · ln (1 - 1/ RP,S · [P]t=t/[S]t=0) This represents only one of many possible applications of this kinetic model which could also utilised to better determine the kinetic behaviour of a lactic acid bacterial population able to promote MLF. In particular a better and a more reliable comparison of the kinetic activities shown by different bacterial populations could be more easily obtained.

From “Italian Journal of Food Science” nr 1/2011

REFERENCES Andrich G., Casella S., Fiorentini R. and Spettoli P. 1988. A tentative model to evaluate the kinetics of malolactic fermentation. Annals of the New York Academy of Science 542: 356.

Andrich G., Zinnai A., Fiorentini R. and Casella S. 1993. Kinetics and thermodynamics of L-malate and D-glucose bioconversion promoted by Leuconostoc oenos. Abstract Book of the 6th European Congress on Biotechnology, Firenze, Italy, TU008.

Arthurs

C.E.

and

Loyd

D.

1999.

Kinetics, stereospecificity and expression of malolactic enzyme. Applied Environmental Microbiology 65: 3360.

food. Eds. J.G. Carr, C.V. Cutting and G.C. Whiting. (Academic Press: London) p. 43.

Coucheney F., Desroche N., Bou M., Tourdot-Maréchal R., Dulau L. and Guzzo J. 2005. A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters. International Journal of Food Microbiology 105: 463.

Liu S.Q. 2003. Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food beverage fermentations. International Journal of Food Microbiology 83: 115.

Cox D.J. and Henick-Kling T. 1989.

Chemiosmotic energy from malolactic fermentation. Journal of Bacteriology 171: 5750.

Cox D.J. and Henick-Kling T. 1995. Proton motive force and ATP generation during malolactic fermentation. American Journal of Enology and Viticulture 46: 319.

De Man J.C., Rogosa M. and M.E. Sharpe 1960. A medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 23: 130.

Garvie E.I. 1980. Bacterial lactate dehydrogenases. Microbiological Reviews 44: 106.

Granchi L., Guerrini S. and Vincenzini M. 2005. I batteri lattici e la fermentazione malolattica”. In: Microbiologia del vino.

Eds. M. Vincenzini, P. Romano and G.A. Farris (Casa Editrice Ambrosiana: Milano) pp. 261.

Hervé A., Costello P.J., Remize F., Guzzo J. and Guilloux-Benatier M. 2004.

Sacchaomyces cerevisiae-Oenococcus oeni interactions in wine: current knowledge and perspectives. International Journal of Food Microbiology 93: 141.

Kunkee R.E. 1991. Some roles of malic acid in the malolactic fermentation in winemaking. FEMS Microbiological Reviews 88: 55.

Labarre B., Guzzo J., Cavin J.F. and Divies C. 1996. Cloning and characterization of genes encoding the malolactic enzyme and malate permease of Leuconostoc oenos. Applied and Environmental Microbiology 62: 1274.

Lafon-Lafourcade S. 1975. Factors of malolactic fermentation of wine. In: Lactic acid bacteria in beverage and

Lonvaud M., Lonvaud-Funel A. and Ribereud-Gayon P. 1977. Le mecanisme de la fermentation malolactique des vins. Connaissance de la Vigne et du Vin 11: 73.

Lonvaud-Funel A. 1999. Lactic acid bacteria in the quality improvement and depreciation of wine. Antonie Van Leeuwenhoek 76: 317.

Passos F.V., Fleming H.P., Hassan H.M. and McFeeters R.F. 2003. Effect of malic acid on the growth kinetic of Lactobacillus plantarum. Applied Microbiology and Biotechnology 63: 207.

Pilone G.J. and Kunkee R.E. 1972.

Characterization and energetics of Leuconostoc oenos ML 34. American Journal of Enology and Viticulture 23: 61.

Saayman M. and Viljoen-Bloom M. 2006. The biochemistry of malic acid metabolism by wine yeasts – A review.

South African Journal of Enology and Viticulture 27: 113.

Versari A., Parpinello G.P. and Cattaneo M. 1999. Leuconostoc oenos and malolactic fermentation in wine: a review”.

Journal of Industrial Microbiology and Biotechnology 23: 447.

Volschenk H., van Wuuren H.J.J. and Viljoen-Bloom M. 2006. Malic acid in wine: origin, function and metabolism during vinification. South African Journal of Enology and Viticulture 27: 123.

Zapparoli G., Torrioni 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.

Letters in Applied Microbiology 27: 243.

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RESEARCH

CAFFEINE: BENEFITS IN THE ALZHEIMER’S DISEASE AND LOWER RISK OF SKIN CANCER

Retrospective and prospective epidemiologic studies by the American USF/Byrd Alzheimer’s Institute and University of South Florida suggest that enhanced coffee/caffeine intake during aging reduces risk of Alzheimer’s disease (AD).

Underscoring this premise, the studies in AD transgenic mice show that long-term caffeine administration protects against cognitive impairment and reduces brain amyloid-β levels/ deposition through suppression

of both β- and γ-secretase.

Because coffee contains many constituents in addition to caffeine that may provide cognitive benefits against AD, Authors examined effects of caffeinated and decaffeinated coffee on plasma cytokines, comparing their effects to caffeine alone. In both A βPPsw+PS1 transgenic mice and non-transgenic littermates, acute i.p. treatment with caffeinated coffee greatly and specifically increased plasma levels of granulocyte-colony

32 - Italian Food & Beverage Technology - LXVI (2011) november

stimulating factor (GCSF), IL10, and IL-6. Neither caffeine solution alone (which provided high plasma caffeine levels) or decaffeinated coffee provided this effect, indicating that caffeine synergized with some as yet unidentified component of coffee to selectively elevate these three plasma cytokines.

The increase in GCSF is particularly important because long-term treatment with coffee (but not decaffeinated coffee) enhanced working memory in a fashion that was associated only with increased plasma GCSF levels among all cytokines. Since it has previously reported that long-term GCSF treatment enhances cognitive performance in AD mice through three possible mechanisms (e.g., recruitment of microglia from bone marrow, synaptogenesis, and neurogenesis), the same mechanisms could be complimentary to caffeine’s established ability to suppress A β production.

Authors conclude that coffee may be the best source of caffeine to protect against AD because of a component in coffee that synergizes with caffeine to enhance plasma GCSF levels, resulting in multiple therapeutic actions against AD.

CAFFEINE IS ALSO THE PROTAGONIST OF ANOTHER STUDY There might be a time when instead of just drinking that morning cup of coffee, you lather it on your skin as a way of preventing harmful sun damage or skin cancer. In fact, a new Rutgers study strengthens the theory that caffeine guards against certain skin cancers at the molecular level by inhibiting a protein enzyme in the skin, known as ATR. Scientists believe that based on what they have learned studying mice, caffeine applied directly to the skin might help prevent damaging UV light from causing skin cancer.

Prior research indicated that mice that were fed caffeinated water and exposed to lamps that generated UVB radiation that damaged the DNA in their skin cells were able to kill off a greater percentage of their badly damaged cells and reduce the risk of cells becoming cancerous. “Although it is known that coffee drinking is associated with a decreased risk of nonmelanoma skin cancer, there now needs to be studies to determine whether topical caffeine inhibits sunlight-induced skin cancer,” said Allan Conney, director

of the Susan Lehman Cullman Laboratory for Cancer Research. In this newly-published study, instead of inhibiting ATR with caffeinated water, Rutgers researchers, in collaboration with researchers from the University of Washington, genetically modified and diminished ATR in one group of mice.

The results: the genetically modified mice developed tu-

mors more slowly than the unmodified mice, had 69% fewer tumors than regular mice and developed 4 times fewer invasive tumors. The study also found, however, that when both groups of mice were exposed to chronic ultraviolet rays for an extended period of time, tumor development occurred in both the genetically modified and regular mice. What this seems

MICROWAVE CONVERTS ORANGE PEEL IN BIOFUEL AND PECTIN Waste food products including orange peel could be used as a biofuel source, after being processed by a new microwave oven design. The microwave is capable of producing an array of valuable chemicals from orange peel and, if this process was replicated on an industrial scale, a whole host of fuel source types and other materials could be unlocked.

Food waste is common to many processes, orange juice production being just one example. In Brazil, the production process leaves 50% of the oranges unused, creating 8 million tonnes of waste every single year.

ORANGE PEEL INTO BIOFUEL Opec, the Orange Peel Exploitation Company, is aiming to refine and perfect its orange peel-into-biofuel technique and, according to prof. James Clark, who heads the project, the UK

economy could benefit enormously from its introduction.

The microwave works by deconstructing cellulose contained in the orange peel and it could have potential not only in the area of biofuel development but also in terms of waste reduction efforts. “You dice the peel, put it into a microwave field, focus that microwave field as you would do with a domestic microwave, but at a much higher power”, Clark explained in a statement. “The microwaves activate the cellulose, triggering the release of a lot of chemicals”. Products obtainable from orange peel also include pectin, porous carbons for use in water purifiers and insulation, and chemicals that act as catalysts and solvents.

to indicate, says Conney, is that inhibiting the ATR enzyme works best at the pre-cancerous stage before UV-induced skin cancers are fully developed.

According to the National Cancer Institute, sunlight-induced skin cancer is the most prevalent cancer in the United States with more than 1 million new cases each year. Although multiple human epidemiologic

studies link caffeinated beverage intake with significant decreases in several different types of cancer, including skin cancer, just how and why coffee protects against the disease is unknown. “Caffeine might become a weapon in prevention because it inhibits ATR and also acts ad as a sunscreen and directly absorbs damaging UV light”, said Conney.

version microwave are pectin, used by food industry workers to add thickness to products, carbons suitable for water purifiers and catalytic chemicals, with all sorts of potential applications. It’s not just oranges that could be treated in this way, either; cashew shells, coffee grounds, apple peelings and rice husks could all be recycled into valuable new materials.

From here on in, Clark and his team – all based at the University of York – will soon

be trialling the technique at a purpose-built test centre, capable of processing tens of kilograms of oranges every hour.

“At that scale you can show industry that it is feasible”, Clark added. “By the end of the year these will be operating.

There are plenty of companies around making the microwave equipment and there is a plentiful supply of oranges around. I am kind of hoping that by next year industry will start picking up on this”.

WASTE CONVERSION MICROWAVE Among the materials that can be extracted in the waste conItalian Food & Beverage Technology - LXVI (2011) november -

33

RESEARCH

SWEETENED DRINKS AND TYPE 2 DIABETES A study has examined the associations of sugar and artificially-sweetened beverages with incident type 2 diabetes in men and found that sugarsweetened beverages are risk factors for type 2 diabetes but that artificially-sweetened beverages had no association after multivariable adjustments. This 20 year U.S. study by Koning et al., published in the American Journal of Clinical Nutrition, recruited 40,389 participants aged 40-75 years old in 1986.

Participants completed questionnaires every other year to assess health status and lifestyle factors. A semi-quantitative food frequency (FFQ) was completed every 4 years to assess the intake of sugarsweetened and artificiallysweetened beverages. The FFQ was validated against

two 7-days diet records completed 6 months apart.

Koning et al. also recorded consumption of water, lowfat milk, fruit juice, coffee, and tea for comparison. The Authors note that beverages with significant associations with type 2 diabetes were included to assess the effect of substituting one beverage for another. Over the 20 years of follow up there were 2,680 incident cases of type 2 diabetes. The study found that the average consumption of sugar-sweetened beverages was 2.5 servings/ week (mostly cola) and for artificially-sweetened beverages was 3.4 servings/wk.

It reports that the consumption of sugar-sweetened beverages was associated with a lower quality diet involving a higher consumption of

34 - Italian Food & Beverage Technology - LXVI (2011) november

processed meat, high energy and fat consumption and low protein/fibre, whereas artificially-sweetened beverage consumption was associated with higher quality diet.

Koning et al. state that intake of sugar-sweetened beverages was significantly associated with the risk of type 2 diabetes although intake of artificially-sweetened beverages was not. It reports that 1 serving of sugar-sweetened beverages per day was significantly associated with a 16% increased risk of type 2 diabetes and that this was primarily due to colas and carbonated non-colas. However, fruit punches, lemonades,

and other fruit drinks were not significantly associated with type 2 diabetes. The study notes several possible mechanisms for this including that sugar-sweetened beverages provide large quantities of easily absorbable sugars, which increase glycemic load and the insulin response and also contain additives that may increase diabetes risk.

Coffee was inversely associated with type 2 diabetes with the researchers stating that the replacement of one serving of sugar-sweetened beverage with 1 cup (237 mL) of coffee was associated with a risk reduction of 17%.

RSSL

CAFFEINATED COFFEE MAY LOWER THE RISK OF DEPRESSION Research published in Archives of Internal Medicine has found an association with coffee consumption and lower risks of depression in women.

The study by Lucas et al. involved 50,739 participants with an average age of 63 years, who were not taking antidepressants nor were diagnosed with depression at the beginning of the follow-up period. The researchers from Harvard School of Public Health, Brigham and Womenâ&#x20AC;&#x2122;s Hospital, Harvard Medical School and Columbia University (US) analysed data from food frequency questionnaires completed between 1980 and

2004 and data collected during 10 years of follow up between 1996 and 2006. The questionnaire included questions on coffee (caffeinated and decaffeinated), tea (nonherbal), caffeinated soft drinks, caffeine-free soft drinks, and chocolate consumption. The researchers classified participants into 5 categories of coffee drinking, ranging from one cup a week, or less, to four cups a day or more. During the 10-years period woman were asked about their first diagnosis of clinical depression and about the regular use of antidepressant medication. The study also collected

data on age, weight, smoking status, menopausal status, use of postmenopausal hormone therapy and previously diagnosed medical conditions. Additionally, on three occasions during follow up the women were asked about their marital status, retirement and social or community group involvement.

At the end of the study, the Authors reported 2,607 incident cases of clinical depression and revealed an inverse, age-adjusted, dose-response relationship between caffeinated coffee and depression risk, which became slightly

stronger after adjusting for all covariates. Lucas et al. found that drinking four or more cups of caffeinated coffee lower the risk of depression by 20% when compared with consuming one of fewer cups per week. The study reports that decaffeinated coffee was not associated with depression risk and there was no relationship between caffeine from noncoffee sources and depression risk. The Authors believe that the caffeine is responsible for coffeeâ&#x20AC;&#x2122;s beneficial effect on depression.

RSSL

WINE PRODUCTION

TECHNOLOGY AND RESEARCH FOR THE BEST WINE FERMENTER

Onda is a patented invention by Ghidi Metalli. It has been produced after more than 2 years of experimentation, led in collaboration with the Course of Viticulture and Oenology of the Faculty

of Agriculture of the University of Pisa. It turns upside down the current techniques of winemaking, refinement and maintenance of all types of wine, both red and white.

Onda is a container equipped

Onda wine fermenter (Ghidi Metalli).

36 - Italian Food & Beverage Technology - LXVI (2011) november

with a patented system that consists of two components, the technical gas injection system and the motion and riddling system for the liquid of the must. The container has a kit of insufflators placed at the base, for the injection of technical gases (carbon dioxide, argon, nitrogen, compressed air etc.) which allows to make the liquid mass homogeneous, to control the kinetics of the fermentation process, and the refinement and the preservation of the wine.

The motion and riddling system of the liquid of the must, which is operated by a pneumatic ram, is entirely made of stainless steel and consists of a pipe, which is split on the upper side and to which a disc is applied, and a control valve.

While the ram is working it sets the pipe in alternating motion, as a result the disc produces a delicate movement to the liquid part of the must, while the control valve makes the liquid rise up along the pipe which it gets to moisten the upper side of the cap. With this system, the maximum extraction levels are obtained without stressing the cap directly, reduc-

ing the production of lees and the loss of aromas, moreover all traditional riddling mechanical techniques, such as the use oenological pumps, pressers etc., become unnecessary.

The riddling system is totally automated and it allows to modulate the pause/working times over a 24-hour period.

The Onda container can also be used for white wine making. The injection of inert gases right from the bottom (argon, nitrogen, etc.) allows to reduce to the minimum the oxidation processes which are bad for the flower must and to preserve the aromas and the quality unchanged. Furthermore it allows to perform the refinement and the maturation on the lees that can be riddled from the bottom through the injection of argon, nitrogen or oxygen in case of a bad smell due to lack of the oxygen itself, and also the preservation of long-term wine through the use of inert gases (argon or nitrogen).

(Ghidi Metalli - Via Circonvallazione 64 - 51011 Borgo a Buggiano - PT - Italy Tel. +39 0572 32216 Fax +39 0572 30887 email: sales@ghidimetalli.it)

YEAST REHYDRATION AND PRE-CONDITIONING Rehydration is not only an addition of water to the yeast.

If you follow some important parameters, rehydration can be considered as a real yeast preconditioning, before being inoculated into the mass to be fermented.

The results achieved are a minimum risk of stuck fermentation and a fast dominance over indigenous microflora, clean fermentations and a clear expression of the yeast characteristics, costs savings, a complete automatic control of the inoculation and of the “pied de cuve” and very repetitive results regardless of impediments.

An extensive experimental activity carried out by the Research

and Development Department of Enologica Vason regarding the vinification of red and white wines from different grape varieties revealed that the success of a fermentation is not just the result of choosing the best yeast and dosing the proper nutrients, provided at the right time.

For practical reasons related to transport and storage, yeasts are generally provided in a dry form in oenological applications. The industrial process of drying causes a certain loss of vitality, and therefore it is necessary to recreate the ideal conditions so that fermentation can start again. This phase, socalled rehydration, is extremely delicate for the survival and the

maintenance of the functional activity yeast.

It is therefore very important to create conditions respecting the yeast cells as much as possible.

Researchers at Enologica Vason, in collaboration with Juclas, have developed the Easyferm, the first system for an optimal automatic rehydration and preconditioning of yeasts.

The company proposes two models, Easyferm 25 Rehydration and Easyferm 25 Pied de cuve. The first rehydrates from 0.5 to 25 kg of yeast and it can be reconfigured for an eventual “Pied de cuve”. The other one rehydrates from 0.5 a 25 kg of yeast and it handles automatically the following “pied de cuve” process both for primary fermentations and sparkling wine fermentations.

(Juclas - Via Mirandola 49/A -

Easyferm unit for yeast rehydration and pre-conditioning (Juclas).

Z.A.I. - 37026 Settimo di Pescantina - VR - Italy Tel. +39 045 6859017 Fax +39 045 6750691 email: infojuclas@vason.it)

SYSTEM FOR FERMENTERS Maselli Misure has designed and developed the FM-01 system to monitor the fermentation processes for red and white wine and beer.

The sensor is a refractometric analysis unit with microprocessor and has the very special feature of being extremely compact and offers a high level of precision. It is installed directly onto the body of the fermenter and is capable of measuring sugar concentration in real time, thus rendering control over the alcoholic fermentation in

musts completely automatic.

The unit can be connected, via a RS485 serial connection, to a receiver on which a specific Maselli software has been installed. The measured values are processed by the software, stored in the database and displayed in a graph form (fermentation curve), making interpretation of the results quick and easy.

Furthermore, this automatic monitoring system makes it possible to swiftly detect any anomalies, for examples any deceleration or stoppage of

FM-01 sensor for fermentation processes (Maselli Misure).

the fermentation process and to send out the relative alarm messages.

(Maselli Misure - Via Baganza

4/3 - 43125 Parma - Italy Tel. +39 0521 257411 Fax +39 0521 250484 email: info@masellimisure.com)

Italian Food & Beverage Technology - LXVI (2011) november -

37

WINE PRODUCTION

PISTON PUMPS Ragazzini proposes the stainless steel 316 pumps. The pumping casing consists of a single stainless steel 316 casting and all parts in contact with pumped liquid are made of stainless steel, thus making it suitable for being used also with hot products and aggressive liquids (tartaric and citric acids, sulphurous solutions, etc.). The cylinders, in which the liner house is obtained by boring of the casting block, the liners and the cylinders are therefore in full contact, thus assuring an absolute non-deformability, even under remarkable and long stress. Both the liners and the valve seats are interchangeable.

The main advantages of Ragazzini pumps are the more effective compensation to avoid any vibration and wear in the

pipes, high compression ratio for a steadier flow and a better efficiency, especially with dense products such as lees and mashed fruit, and a more linear thrust to avoid mechanical wear and energy loss.

The particular backflow ballcock is provided with interchangeable teflon seals.

The long life and minimum movement effort are combined with a great sensitivity in the adjustment of the flow rate. The backflow is allowed even when the machine is working.

A range of optionals are offered, such as a pump with capacity variation by frequency inverter, remote control, and a dampener cleaning system.

2NCM-3NCM-5NCM mod. can be equipped with frequency inverter motor inte-

DESTEMMERS-CRUSHERS Crushing is the first treatment that grapes undergo after they have been harvested, so it is fundamental to the final quality of the product. Della Toffola has developed its range of NDC destemmers-crushers which are the outcome of accurate studies to ensure a delicate separation of the grapes from the stems with a very gentle pressing action that fully respects the features of the product.

The upper part of these machines consists of a hopper for receiving the grapes and conveying them towards the destemmer section, where a shaft with beaters can be fitted either with non-toxic rubber pins or with steel blades, depending on the main type of grape being treated. This shaft is installed inside a perforated cylinder that separates the stems from the grapes. The shaft and cylinder

38 - Italian Food & Beverage Technology - LXVI (2011) november

Aisi 316 stainless steel piston pump (Ragazzini).

grated for capacity variation with ratio 1-5; the variation is by means of potentiometer in the control panel of the machine. All models can be equipped with radio control or by cable (25 m) for â&#x20AC;&#x153;onoff and speed switchingâ&#x20AC;? or to drive the fluid reverse, and

they are arranged for the introduction of a cleaning system by sphere diffuser at the dampener top.

(Ragazzini - Via A. Volta 8 48018 Faenza - RA - Italy Tel. +39 0546 620433 Fax +39 0546 621394 email: rotho@ragazzini.it)

both turn in the same direction.

Depending on the type of grape involved, the user can choose between different diameters for the holes in the cylinder.

The perforated cylinder has a particularly elongated shape to ensure an optimal drying of the grape stem before it leaves the machine. This solution is also ideal for treating mechanically harvested grapes, because the stems can become perfectly dry and fall away from the cylinder before they are unloaded.

Finally, in the part underneath,

there is a crushing section with non-toxic rubber rollers. The distance between the rollers is easily adjustable to the suit the user needs.

These destemming-crushing machines are further improved by the use of electric speed controls (inverters) that ensure constant adaptation to the working conditions.

In the design of its NDC models, Della Toffola has paid great attention to ensuring the versatility of these machines, which can be used in various ways according

to the specific need. For example, destemming-crushing mode, used mainly for processing red grapes; destemming alone, used mainly for processing white grapes; crushing alone, for grapes coming from mechanical harvesting lines; partial destemming, to leave a proportion of the stems amongst the crushed grapes and thus facilitate drainage during the crushing stage (mod. NDC 50) and, if necessary, the destemming action can also be completely disabled.

All the NDC models are complete with internal washing systems and can also be

completely dismantled and inspected to enable a perfect and speedy cleaning without special tools. The upper part of the machine is very quick to open and enables both the beater shaft and the perforated cylinder to be removed completely. It is equally easy to shift the crushing roller bed sideways for easy and thorough inspection.

(Della Toffola - Via Feltrina 72 - 31040 Signoressa di Trevignano - TV - Italy Tel. +39 0423 6772 Fax +39 0423 670841 email: dtgroup@dellatoffola.it)

NDC 8 destemmer-crusher (Della Toffola).

Italian Food & Beverage Technology - LXVI (2011) november -

39

• • • • • • •

•

FILLERS AND CAPPERS

NEW CONCEPT IN ASEPTIC FILLING

GEA Procomac PAA aseptic technology is a smart solution for low/medium speed filling lines. Its compact design makes the Modulbloc the right choice for every kind of facility even when limited space is available.

GEA Procomac Modulbloc includes a sterilizer, rinser, and a filler carousel and a capper all on a single base frame. All the necessary ancillaries and the cap sterilizer/rinser are located over the machine. The machines are enclosed in a Microbiological Isolator and the environment

PAA aseptic filling line (GEA Procomac).

is sterilized at the beginning of the production with a spray solution of Peracetic Acid (PAA).

The sterility is then maintained with an overpressure of sterile air (class 100) supplied by active filtration stations equipped with HEPA filters.

PET bottles and closures are treated with a Peracetic Acidbased solution with given concentration, temperature, and pressure. Once the bottle is sterilized externally and internally, it is rinsed with sterile water. GEA Procomac rinsers are equipped with newly designed nozzles, which dramatically reduce the rinsing time and use very little water. Both rinser and sterilizer have been specifically designed to minimize the number of wear and tear parts for easy maintenance.

Closures are treated by spraying with the same PAA-based solution and rinsed with sterile water. Bottles are transferred to the filler and filled using the most flexible GEA Procomac filling technology, GEA Procomac FX range valves to fill still products with or without fibers, particles or pieces; GEA Procomac CX range valves to fill carbonated products, and GEA Procomac Aseptic Piston closer to fill particles up to 10x10x10 mm.

42 - Italian Food & Beverage Technology - LXVI (2011) november

The product tank is positioned on top of the filling machine.

GEA Procomac Modulbloc is equipped with a brushless capper, featuring the patented GEA Procomac thermal barrier.

The compact design of Modulbloc consist of a cleaning unit, the Sterilcap to treat and rinse caps, the Ecoflux for sterile fluids filtration, and Ecodox to restore and reuse the PAA solution while maintaining its temperature concentration and pressure.

GEA advertises, “One concept, different configurations”.

Because by assembling nozzles in different configurations in the sterilizer, rinser, filler and capper it is possible to achieve different machine speeds, starting from the M.3 (pilot plant) to the M.33.33 (higher speed).

These are the main Modulbloc features. Bottle feed flexibility, from depal to integrated blow-fill system, up to 6 Log reduction; aseptic stand by mode available, up to 120 hours and up to 72 hours of continuous production time in HA condition LA condition respectively, and <0,5 ppm of total peroxide in the final product.

GEA Procomac has also considered the Extended Shelf Life products, thus developing a Modulbloc in ESL version.

ESL products are filled in a clean environment at a temperature between 4° and 8°C with no preservatives and they are distributed using a refrigerated supply chain. GEA Procomac Modulbloc ESL version easily meets these requirements with a small footprint and easy operation. Containers and caps are sterilized with sprayed Peracetic Acid. PAA concentration, temperature and spraying time are continuously monitored to achieve a minimum of 3-log reduction on specific microorganism. After the sterilization step, bottles and caps are rinsed with sterile water, obtained by microfiltration. Then they can be filled using the complete GEA Procomac FX range of valves to fill still products with or without fibers or particles. Once the bottle is filled, it is capped using an ultra-clean capping machine. The machines are enclosed within a separate, clean environment protected by overpressure micro-filtered air.

The environment is automatically cleaned and sanitized before starting production operations.

(GEA Procomac - Via Fedolfi 29 43038 Sala Baganza - PR - Italy Tel. +39 0521 839411 Fax +39 0521 833879 - email: sales.procomac.it@geagroup.com)

FILLERS AND CAPPERS

NET-WEIGHT FILLER Netfill is an Italian company specialised in the design and development of electronic net weight fillers for liquid products. The company team has a specific experience of over 20 years in net weight filling and hundreds of installations around the world. It is this experience and a strong project management organization that enable

Netfill to design and develop complete solutions for filling and packaging lines.

Netfill proposes the electronic net weight fillers NE Series.

Developed for filling a variety of both liquid and semi liquid products, these machines are characterized by reliability and simplicity both mechanically and electronically, preci-

sion and accuracy of filling, hygiene and ease of cleaning, and modular design and flexibility with quick and easy format changes.

The system consists mainly of a self-draining pressurized tank with a pneumatically activated hygienic valve. A load cell located under each filling station, which is linked to a microprocessor, detects the net weight.

In every cycle, the container is weighed before, during and after the completion of the filling, with an automatic correction algorithm on the following cycle.

The operator interface consists of an industrial PC, on which all the information regarding the production, statistical data

and the efficiency of the machine are available. The PC is equipped with a LAN interface in order to be networked.

All of the machines of the NF Series can be supplied as stand-alone units or in monoblock format with integrated cappers. Closing systems are available for press-on caps, screw caps, trigger sprays, dispensers, and angle neck bottles. The fillers and monoblocks of the NF series can be supplied in Atex and anti-corrosion versions.

(Netfill - Via Mazzini 22 - 46100 Mantova - Italy Tel. +39 0376 295101 Fax +39 0376 295633 email: info@netfill.it)

CAPPING MACHINES

Electronic net-weight filler (Netfill).

44 - Italian Food & Beverage Technology - LXVI (2011) november

Rejves is a young and dynamic company. Based on a highly professional and consolidated experience, it is specialised in designing and developing high-tech complete capping systems. The company pays great attention to the development of know-how, thus realizing important patents for the sector.

Rejves proposes the rotary electronic capper for dispensers, screw caps and flip-tops mod.

MRT.DS/540-8/EL. The pick&place device handles the caps and dispensers from the feeding chute placed behind, straightens the dip tube and inserts it into the bottle before they go to the chucks.

The belt pneumatic device is

used with a starwheel having rubber blocks for locking round bottles during the capping. The filler drive consists of a double pneumatic teeth clutch with double connection between two machines (for example 20/8 and 20/4). The drive group consists of brushless motors (ELAU-ISH), pneumatic system for chuck control and 3 gripper chucks complete with dispenser adjustment.

The version with MPC motor is supplied in 2 types, the MPC+200 and MPC+WT225.

The main characteristic of the first version is the brushless motor with hollow shaft that directly controls the cap chuck on the same axle, without a

Unifood is MTGâ&#x20AC;&#x2122;s premium hose for breweries, an unparalleled solution for the specific needs of artisanal and industrial beer processing. It is ideal when transferring crude, natural, unfiltered and brown beers as well as premium quality beverages in general.

Sensorially tested for specific contact with beer by the German â&#x20AC;&#x153;Weihenstephanâ&#x20AC;? Institute, the outstanding quality of the rubber compound is the keystone of MTG's Unifood hose line which preserves the original natural flavours of beers during all stages of the production process.

You can choose among a variety of specific models among which Unifood Flexperform for improved flexibility and the latest Unifood Perm-Proof with built-in barrier for temperature capacity.

FILLERS AND CAPPERS

transmission that would affect the accuracy. It is fitted with a pneumatic cylinder that stretch the dip tubes for dispenser and trigger, and is also fitted with an electro valve for the opening and closure gripper control.

The second one is different for the dip tube stretching, replacing the pneumatic cylinder with a linear servomotor. It is possible to modify several heights by HMI and remove the mechanical part.

(Rejves - Via A. Grandi 4/A 46045 Marmirolo - MN - Italy - Tel. +39 0376 294700 - Fax +39 0376 298877 - email: info@rejves.com)

MTR.DS/540-8/EL electronic capper (Rejves).

Speciale F. & C. srl Via Torrisi 18 ▪ 95014 Giarre (CT) ▪ Italy Tel.+39.095.931124 ▪ Fax +39.095.930279 info@speciale.it ▪ www.speciale.it

Ever since the establishment in 1924, the company has been devoted to the construction of citrus processing machines.

Throughout its history it has constantly been updating and perfecting its machines in order to satisfy the demands of an increasingly complex and diversified international food and beverage market.

We guarantee our machines with the following features: •high performance •producing juices and essential oil of high quality •producing peels to be reused into candied fruit and jams •designed to last a lifetime •completely made out of stainless steel •high mechanical reliability for all parts •qualified and fast technical assistance adapted to clients’ needs •immediate availability of all spare parts.

PACKAGING EQUIPMENT

LABELLING SOLUTIONS

P.E. Labellers is the greatest private group worldwide manufacturing labelling machines and it is specialized in designing and realizing leading labelling solutions, using all the existing applicative technologies and suggesting new ones. From dressing to the final product passing through marketing, close collaboration, studies in term of feasibility and economic return are available for the customer. One of the strong points of P.E. Labellers, supported by an after-sale service spread

worldwide, is the ability to pay attention to the customer requests and suggestions and, therefore, to design customized technical solutions.

PE supplies machines suitable for all merchandizing sectors, for outputs from 60bpm to 1,300 bpm with the following labelling systems: cold glue, hot-melt, self-adhesive, roll-fed and combined systems.

Among the avant-garde technologies used on PE machines: - Ergonomic safety guards allowing greater accessibility

Adhesleeve labeller (P.E. Labellers).

48 - Italian Food & Beverage Technology - LXVI (2011) november

for all the maintenance and change over operations and guaranteeing total levels of safety for the operators (P.E. Labellers is the only company able to offer this at the moment) - Servomotors for the rotation of the bottle plates - Optical centring systems of the containers by means of cameras and photocells - Programmable changeovers - Interchangeable cold-glue/ self-adhesive labelling stations on the same machine - Automatic lubrication systems (ordinary maintenance operations removed) - Modular machines allowing to combine various labelling technologies on the same machine thus guaranteeing their high versatility and flexibility.

- No-Stop Systems without line stops.

P.E. Labellers is present on the Italian market with a high number of references but 80% of the sales revenue comes from export. Labelling machines are exported all over the world and the company being one of the worldwide leaders in the labelling sector, can boast more than 6,000 rotary labellers and more than 500 linear labellers installed on the international market, with a medium turnover

of 40 million of euro per year.

The Company includes different plants, each one with its own specialized technical and electric department.

At the headquarters, located in Porto Mantovano, Mantova, there are the sales, administrative, after sales and R&D departments and the production site of rotary labeller for midhigh speed. Furthermore there are, always in the province of Mantova, 6 branch offices, where the production of rotary and linear roll-fed labellers, rotary labellers for mid-low speed, linear self-adhesive labellers and print & apply systems for product traceability, bottles and labels handling parts and safety guarding systems are located.

Finally, always belonging to the P.E. group there is the heavy carpentry plant for the production of machine frames and conveyors.

Furthermore P.E. numbers among its branch offices, one site in Cincinnati, USA, and another one in San Paolo, Brazil, with a direct sales network, production of spare parts and dedicated handling parts and after sales service to cover all the American area.

In January 2009,a new production plant has been inau-

TECNOLOGIE A MEMBRANA MEMBRANE TECNOLOGIES Design / Tecnologia / Innovazione

Design / Tecnology / Innovation

IMPIANTI DI FILTRAZIONE TANGENZIALE VELO ACCIAI Innovativi impianti a fibra cava per filtrazioni di mosti e vini fermi e frizzanti. Basso consumo energetico, qualità e brillantezza del prodotto filtrato eccellenti.

CROSS FLOW FILTERS BY VELO ACCIAI Innovative hollow fiber plants for musts and wines filtration. Low power consumption, quality and excellent brightness of the filtered product.

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

Impianti di Stabilizzazione Tartarica / Tartaric Stabilization Equipment

PACKAGING EQUIPMENT

gurated at the headquarters in Porto Mantovano, designed with avant-garde principles to face the increasing number of enquiries of the market, this new plant allowed P.E. to double its production capacity of the high complexity labelling machines.

Always in 2009 P.E. introduced the new Adhesleeve technology, which is the most economical and ecological

solution for roll-fed labelling.

Due to this innovative technology P.E. has achieved several important goals: - sanitary, environmental, ecological: the elimination of the hot melt, the absence of fumes produced by heating the hot melt as well as the elimination of harmful products to clean the glue residuals makes the product entirely recyclable.

- user friendly, reliability, sav-

A WORLD OF BOTTLING TECHNOLOGIES Every year the world consumes over 600 billion litres of beverages of every kind and this number continues to grow. This

huge market is the backdrop to Simei 2011, the world’s biggest exhibition dedicated to wine-making and the pro-

Laser-guide vehicle (LGV) for pallet handling (Sima).

50 - Italian Food & Beverage Technology - LXVI (2011) november

ings: this new labelling machine is easy to use and does not need skilled labeller operators. Being available also with the thermal shrinking system, this technology brings remarkable savings thanks to the option of creating a Sleeve-type packaging with one labelling machine, only by changing the type of film.

PE also has a lead role at the SIMEI exhibition, where it

presents the new modular labeller expressly designed for small and middle-sized wineries and oil mills; a labelling machine that can assure the maximum flexibility in operations with a reasonable investment.

(P.E. Labellers - Via Europa 25 - 46047 Porto Mantovano MN - Italy - Tel. +39 0376 389311 - Fax +39 0376 389411 - email: pelabellers@ pelabellers.it)

duction, bottling and packaging of drinks in general. The key event at the FieraMilano trade fair district in Rho this November.

This is an appointment “notto-be-missed” for Sacmi. With Sacmi Beverage, the Group business unit that supplies machines and turnkey plants, the company provides everything from bottling systems to packaging machines, from product design and styling to complete plant design, handling systems included. In a 200-m2, all the very best from the Sacmi Beverage range, the result of continuous technological investment and the recent company synergies are proposed.

The new Monobib, a production island that combines the entire filling and packaging functions needed to make bagin-box products. It consists of a box forming unit with hot melt closure, a bag filler and a box closure system (also hot melt).

Perfect for wines, food oils and water, it offers several advantages such as improved pres-

ervation of the product, which never comes into contact with the air. Also on show a wine Monobib, which produces 3-L bags and has an output rate of 600 packages an hour; it can also be adapted to handle 2 or 20-L bags, with respective hourly output rates of 720 and 250 pieces.

Linear is the another innovative Sacmi Pakim system for the production of bag-in-box packages characterised by optimal preservation of the product – wine, food oil or water, and also fruit juices, concentrates, detergents, etc. – which, once again, never come into contact with air. An ultra clean model that provides excellent productivity, with output rates spanning from 820 (1.5-L bag) to 300 bags per hour (with larger 20-L bags). Key features of the machine – the square, stainless steel framework of which ensures reliability and longlasting performance – include the ultra clean valve (also in stainless steel), the mass flow meter and the post-filling in-

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 EQUIPMENT

jection system that injects nitrogen into the bag neck and cap and, together with the air removal system, prevents any risk of product contamination or oxidation. Then, there is the CIP recovery circuit, which can automatically be inserted in the filling valve, suitable for steam sanitising. Completing the system are devices that

make product movement more efficient, such as the automatic bag handling system and the unloading roller unit for the subsequent manual packaging. Excellent productivity is combined with outstanding flexibility thanks to the control software that saves the sizes and thus speeds up changeover tasks, which can be com-

Maris 1 K palletizer robot (Sacmi Packaging).

52 - Italian Food & Beverage Technology - LXVI (2011) november

pleted in less than 5 minutes.

A great opportunity, then, for Sacmi Pakim, to showcase all its product safeguard devices, guaranteed, in the case of Linear, by the extraction hood with laminar-flow “Hepa” bacteriological filter.

Last but not least, Fill Bag is an automated bag-in-box cutting, forming and filling system that Sacmi Pakim provides complete with a product integrity guarantee (oxygen absorption below 0.5 PPM). As before, what makes the difference is the technology that eliminates any contact between product and external ambient air, the nitrogen injection system, residual air extraction, a suppliedas-standard software for automatic machine cleaning with chemical solvents. Suitable for sizes from 1.5 to 25 L, Fill Bag is, like the other Sacmi Pakim innovations, characterised by excellent output rates, which, with 3-L bags, can reach 400 pieces per hour.

For this Simei, Sacmi has also choosen to show its Opera 400 Combi by Sacmi Labelling. Incorporating a combination of several technologies – cold glue and self-adhesive –, Opera 400 Combi offers the perfect response to the labelling demand for flexibility. The heart of the machine is the central turret, which has several labelling stations attached to a load-bearing structure. It is this structure that allows different labelling technologies to be grouped together on the same machine. The key advantage of the machine lies in the possibility of easy access to the

individual “labelling units” and the ability to set up different combinations.

From labelling to end-of-line solutions, with the Maris 1 K palletizer robot by Sacmi Packaging, with single or dual feed depending on line production capacity. Suitable for handling any type of packaging generally available on the market, it can also handle multiple palletization (different products from different production lines). A palletizer that is used as a true “anthropomorphous robot”, characterised by enormous flexibility as regards both configuration (with 4 different picker heads, pneumatic grip, suction cups, combi or layer) and the product types being handled. Each robot can handle up to 4 palletizing positions, plus layer cards and empty pallets.

The last innovation being taken to Simei also regards end-ofline solutions, a ground-breaking laser-guide vehicle (LGV) for pallet handling. This will be presented by Sima, another Group company specialising in the design and production of laser-guided industrial handling systems. The company jewel in the crown is its highly evolved, high-performance LGV range, yet no less important are its other internal transport and storage solutions, which can be fully personalised and designed to meet any production requirement.

(Sacmi Imola - Via Selice Prov. le 17/a - 40026 Imola - BO Italy - Tel. +39 0542 607111 Fax +39 0542 642354 e-mail: sacmi@sacmi.it)

PACK TO RACK PACKAGING SOLUTIONS With over 40 years of experience in the end-of-line automation, Italproject believes in the importance of working closely with customers in order to meet their specific packaging needs. The company continues to have a growing reputation for reliable, functional packaging equipment that provides customers with peace of mind and a clear advantage. It provides solutions for every sector such as pasta, eggs, flour, coffee, bakery, snacks, meat, pet food, soft drinks, wine, spirits, personal care and home.

In particular, Italproject offers itself as an ideal partner for companies in the beverage sector. It has been working for more than 15 years in this sector with the aim of designing and developing end-ofline machinery to suit the customer needs such as robust, reliable, and productive machines.

Italproject proposes the Maxipal,

a reliable automatic sweep palletiser for cartons or shrink-packs (version SV for bags) with a high production rate (20 to 40 cartons/minute). The machine is composed of a double column portal structure, mobile carriage 2-speed product distancing belt, layer preparation table with mechanical or high level return pusher bar, intermediate accumulation table, pallet magazine, and full/empty pallet roller conveyors. A carriage payload of 300 kg and a magazine capacity of up to 20 empty pallets characterize Maxipal. The power and air consumption are of 16 kW (variable) and 350 Nl/min (variable), respectively.

(Italproject - Via Leonardo da Vinci 43 - 35015 Galliera Veneta - Italy - Tel. +39 049 9475211 - Fax +39 049 9475200 - email: sales@ italproject.net)

Maxipal palletising system (Italproject).

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ANCILLARY EQUIPMENT

A NEW LEVEL OF HYGIENE IN THE BEVERAGE INDUSTRY

Founded in 1990 and operating as a privately-owned company, Cerobear from Herzogenrath (Germany) is a recognized world leader for designing and manufacturing advanced ceramic and hybrid rolling bearings for the most demanding bearing applications and operations. Cerobear bearings are used where standard bearings no longer fulfill the specific application requirements or operating costs and equipment availability are of utmost importance.

With more than 15 years of experience in designing and developing bearings for the beverage and packaging in-

dustry, Cerobear proposes a highly sophisticated range of application dedicated to bearing designs (ISO dimensions and customized designs) and state-of-the-art materials in combination with special heat treatment processes, which offers customers a variety of solutions for typical bearing problems as well as hygiene and operating cost advantages.

The main advantage of ceramic and hybrid bearings, the latter ones are used in the food and beverage industry, derives from the key property of silicon nitride ceramic (Si3N4). The material structure is comparable to that of a noble gas,

Ceramic and hybrid rolling bearings (Cerobear).

54 - Italian Food & Beverage Technology - LXVI (2011) november

Bottling equipment provided with hybrid bearings capable of operating without classic grease or oil lubrication (Cerobear).

it comprises no-free electrons.

Therefore Si3N4 is considered as inert. As a consequence, there is hardly any adhesion between the steel races of a hybrid bearing and its Si3N4 rolling bodies. This enables hybrid bearings to operate without classic grease or oil lubrication. Water or steam is often enough to provide sufficient lubrication and in some applications hybrid bearings are operating even totally dry.

Furthermore, Si3N4 offers twice the hardness of hardened bearing steel and therefore provides very little wear rates, even under compromised lubrication conditions. The material offers

a lower coefficient of friction than steel and provides, due to its 50% increased Young’s Modulus, a higher bearing stiffness.

For the races, the so-called High Nitrogen Steel (HNS) is used. The steel X 40 CrMoVN 16 2 does not only offer a 2.5x higher overrolling resistance (=service-life) than conventional bearing steels, but also a superior corrosion resistance, up to 100x better than “corrosion resistant” bearings made of X 105 CrMo 17 (Aisi 440 C). This qualifies hybrid bearings made from HNS rings and Si3N4 rolling elements to be exposed to

cleansing detergents like PAA or H2O2. Instead of hiding bearings behind seals or gaskets, a design principle which creates gaps and interfaces where germs can grow, they can be directly designed into the white room, where they are flooded, cleaned and sterilized during the CIP and SIP processes, without any risk of product contamination by grease or rust.

Hence hybrid bearings made of HNS rings and Si3N4 rolling elements are the best choice when requirements for superior service-life meet those for extreme corrosion resistance, as it is in PET bottle closure heads, can seamer rolls, turrets for cappers and fillers, star wheels shafts, and many others.

To design and develop new bearings, Cerobear engineers work in close collabo-

ration with the customers. In fact, with more than 75% of the value chain in-house and 100 highly skilled employees, the company is the global specialist for customized bearings for food and beverage applications, from prototype to serial production. Driven by technology and the wish to exceed customer expectations, Cerobear offers the complete product and service range,

from detailed consultation, advanced bearing calculation and design, machining capabilities for state-of the-art materials, the shortest delivery times of the industry to an excellent after-sales service.

(Cerobear - Kaiserstrasse 100 D - 52134 Herzogenrath Germania - Tel. +49 0 2407 955 647 - Fax +49 0 2407 96224 - email: christian.Klatt@ cerobear.de)

SPECIAL HOSES FOR THE BEVERAGE INDUSTRY After the surprising results of the first participation at Simei 2009, this year MTG chooses this international trade show for machinery, components and equipment in the wine sector as the perfect scenario to launch its novelty.

Simei is the place where to meet specialists of the wine sector. Operators coming from breweries, distilleries, dairies and edible oil-mills, as well as soft drinks and fruit juice producers, can find some positive suggestions to solve their requirements using MTG customized hose solutions.

The wide range of MTG hoses with a high technical profile have been enhanced with new items.

MTG Primewine, well-known and appreciated for the safe transport of sparkling wines is now joined by the brandnew hose “MTG Winefood”,

which is intended to become one of the most innovative items among the MTG hoses specific for premium quality beverages.

MTG Primeoil is a new hose for transferring edible oil and fatty liquid foodstuffs. In line with the spirit of the renewed milk-friendly hose line, this novelty has totally removed from its structure any kind of substances which might be hazardous for the health of consumer, thus keeping unaltered the smell and taste of the oil conveyed.

Acqua ADT-K, the perfect solution for supplying drinkable water in a number of beverage and dairy production and cleaning processes in the food sector. In addition to use with cold water, Acqua ADT-K recently obtained the 2011 validation for transporting hot water (+60°C) for short time periods, in compliance with

MTG hoses for hot water up to 60°C.

the German DVGW-W270 and KTW regulations.

On request, the MTG Sales team plans meeting with customers and offers free entry tickets for the Simei.

(Manifattura Tubi Gomma Via Pigafetta 10/12 - 36040 Grisignano di Zocco - VI - Italy Tel. +39 0444 614755 Fax +39 0444 414102 - e-mail: commerciale@mtgspa.com)

Italian Food & Beverage Technology - LXVI (2011) november -

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CONTAINERS AND CLOSURES

THE BEARABLE LIGHTNESS OF PET

During the last few years, one of the most important social scenarios that anyone involved in packaging design has had to deal with is certainly the consumer’s emerging green consciousness.

Several producers and bottlers have already chosen to pursue the direction of environmental sustainability, understanding the great advantages in terms of cost savings, with the decrease in the incidence of raw material, and in terms of marketing, satisfying the

Fly, a lightweight PET bottle (PET Engineering).

needs of the consumer to make conscious choices in defense of the environment and health.

The so-called “green” choice, in the field of packaging for beverages, can be made essentially in the only one direction, lightweight containers.

To get light or ultra-light bottles, many aesthetic and technological variables must be taken into consideration because of their big impact, not only on the consumer choice and on the perception of the brand, but also on the manufacturing process and on logistics. Hence, the need to rely on a partner capable of approaching the study of a new eco-friendly packaging in a comprehensive and coordinated way is strongly required.

PET Engineering provides customers, and those who see in sustainability the key factor of future design, different solutions to reduce significantly the weight of the container and the use of raw material, never forgetting the power of packaging as a communication tool, able to build a strong relationship with the final user.

The light-weighting of containers is the result of technologies applied to each area the container is made up of: neck finish, shoulder, body, and bottom.

56 - Italian Food & Beverage Technology - LXVI (2011) november

The neck finish conversion can allow to acquire a weight reduction of up to 50% and, above all, this change is what impacts the most on the production process and on filling line dynamics. PET Engineering, thanks to SBU, the new business unit in charge of NFC (Neck Finish Conversion) is able to support its customers throughout the entire conversion process.

For instance, SBU led the project PepsiCo Russia, where 5 factories, for a total of 14 blowing machines, were involved in this neck conversion project. The project brought to PepsiCo Russia a considerable cost saving in the purchase of raw material and, at the same time, the ability to cope with the increasing problem related to the environmental impact.

The shoulder area has been the subject of several studies developed by the R&D Dept. Research came to Swerve, a patented solution able to reduce the excess material under the support ledge. It is a flexible technology but not impressive regarding the line; it has already been applied to the brand new Levissima Fly bottles, in the 0.5 L size that is currently being produced with just 9.9 g of PET. The light-weighting on the body and on the bottom is the designers’

and engineers’ responsibility and it is performed through creative and strong visual impact solutions.

PET Engineering with BAREL, the new division dedicated to Design, deals with the study of eco-friendly packaging from an aesthetic point of view. The development of innovative packaging, which is creative and feasible at the same time, is done through studies that aim to the light-weighting of containers without forgoing style and shelf-appeal.

There is always room for High Design, High Tech and ecofriendly concern in the proposals specifically developed for Brau Beviale 2011 in Nuremberg (this November).

AXI Beer meets the needs of those who want to differentiate their product on the shelf through a new use of lines and materials that resemble the elegance of glass.

The light-weighted proposal, LW Beer with PCO 1881, focuses on cost savings and reduced environmental impact without giving up a stylish shape and fresh decorations which make the product easily identifiable.

(PET Engineering - Via Celtica 26/28 - ZI Ungaresca Sud 31020 San Vendemiano - TV Italy - Tel. +39 0438 403069 Fax +39 0438 408420 - email: info@petengineering.com)

CONTAINERS AND CLOSURES

SYNTHETIC CORKS Since 1953, Alplast has been producing caps, stoppers and closures for food and drink products. A vast range of plastic and aluminium closures and other high technology synthetic materials, in countless sizes and colours for each type of need, such as natural and sparkling water, fruit juices, drinks, food oils, wines, soft drinks, liquors and coffee, to cater for all the global market requirements.

The cork has always sealed the best wines in such a way, as to ensure that the wine reaches the customer maintaining its excellent quality features. The cork plays an important role in the bottling of wines and over

the years it has evolved thanks to the new production technology and synthetic materials.

Alplast has created the KorcKLine division for the production of synthetic corks for the oenologist market. Characterized by high quality and innovative features, StarKorcK is available in standard, super, or extra version. StarKorcK does not alter the taste of the wine, guarantees an excellent behaviour of still, slightly and sparkling wines, and it can be easily extracted, without breaking, using normal corkscrews.

The quality of the raw materials used by Alplast guarantees the duration over time and the preservation of the physical and

PARTY KEG IN PET A new manufacturing technique to allow the creation of handled larger size PET bottles and a unique new barrier technology are two of the major highlights of the APPE stand at Brau Beviale this year. In addition, its latest designs and developments in PET containers for beer, wines, juice, CSD and mineral waters as well as detailing the company initiatives in sustainability.

APPE presents a radical alternative to extrusion blow moulded HDPE bottles with integrated handles. The Deep Grip bottles offer a recess of up to 25 mm each side to create an effective hand hold, providing

convenience and easy handling for containers up to 7 litres in size combined with the many established benefits of PET including clarity, light weight, and design flexibility. Typical applications will include juice and dairy. This new container was developed in conjunction with SIAPI, which has designed a special blow-moulder.

The new system, which is ideal for juice and wine applications, guarantees a number of important enhancements over existing barrier technologies in terms of performance, clarity of material, and recycling potential. Product protection tests

58 - Italian Food & Beverage Technology - LXVI (2011) november

The Alplast factory.

chemical features. They are totally non-toxic and microorganisms proof, in compliance with the ECC and American FDA directives.

(Alplast - Strada S. Damiano 90 - 14016 Tigliole - AT - Italy Tel. +39 0141 668800 Fax +39 0141 668809 - email: sales@alplast.it)

have shown that it delivers excellent results in vital areas such as prevention of vitamin C loss and oxygen ingress.

(Siapi - Via Ferrovia Nord 45 -

31020 San Vendemiano - TV - Tel. +39 0438 4096 Fax +39 0438 401016 e-mail: info@siapi.it) www.appepackaging.com

The large party keg in PET, developed by APPE and SIAPI.

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PRODUCT TRENDS

NEW FRUIT FLAVOURS

Fruit has always been an important component of a healthy diet, from ubiquitous blueberries and strawberries to seasonal varieties like peaches and cranberries. Recently, less-familiar fruit, such as dragon berries and prickly pear, are finding their way into smoothies, coconut water beverages, and frozen fruit bars. These flavours, when blended with classic fruits, can further expand the variety of choices for consumers and may even help increase the consumption of food that meets nutritional needs.

In the Food Technology magazine (September, 2011),

which is published by the Institute of Food Technologists (IFT), Donald Pszczola investigates into the variety of classic and exotic fruit flavours that drive today’s food trends.

Exotic fruit flavours, like pomegranate and acai, are becoming mainstream in beverages, confections, ice cream, yogurt, desserts, and nutritional supplements. These popular flavours do not exist on their own, but are created by flavourists and product developers who use natural fruit formats, chemical synthesis, extraction methods to create fruit flavours that play a role in making food more enticing and flavourful.

60 - Italian Food & Beverage Technology - LXVI (2011) november

NEW USES FOR CLASSIC BERRIES

DISCOVERING NEW TROPICAL TASTES

According to “McCormick Grill Mates and Lawry’s Flavor Forecaster 2011: Grilling Edition”, certain types of traditional fruit can help create new, tart and sweet sensations when paired with freshly cooked foods. One such example is the blueberry, which can add flavour, sweetness and colour, making it the perfect fruit to put a novel spin on salsa, marinades, and sauces.

Similarly, the cranberry has made a popular juice beverage since 1930, but in recent years, product developers have discovered the versatility of the round, red berry. Today, cranberries are present in many popular desserts, baked goods, cereals and even savoury dishes and sauces. Like blueberries, cranberries pair well with flavour combinations including exotic fruits, like acai, guava, and pomegranate.

Because consumers equate both blueberries and cranberries with antioxidant power, professional chefs and home cooks enjoy them as a key ingredient in savoury meals, smoothies, cocktails, and desserts.

While classic berries remain mainstream, exotic fruit flavours from around the globe can create novel, flavourful, and nutritious products. Flavours from Columbia, Ecuador and Panama are among some of the most popular in today’s market.

Fruit and fruit flavours like mango, guava, papaya, pineapple, lychee, passion fruit, pomegranate and prickly pear are used in a wide range of formulations, from confections, bakery products, savoury toppings, desserts, teas, still drinks, carbonated drinks, and cocktail mixes.

COMING OUT OF THE DESERT Unlike the pears with which most of us grew up, prickly pears closely resemble cactus plants.

Grown primarily in dry regions, such as Mexico and the Southwest United States and Mexico, the prickly pear has a husk covered in small, hair-like thorns over a fruit pulp that comes in a variety of colours: ruby red, golden yellow, and emerald green.

Prickly pear can be enjoyed fresh or prepared in a variety of products, including alcoholic

drinks, fruit juices, smoothies, jellies, syrups, baked goods, and dairy products. High in fibres, rich in antioxidants and an excellent source of magnesium, prickly pear may have implications for preventing or improving health conditions such as diabetes, cardiovascular disease or cancer.

THE COCONUT CRAZE Coconut, traditionally linked with indulgent desserts and candy bars, is moving beyond traditional associations and providing a source for ingredients other than coconut milk. One such ingredient, coconut water, pairs well with

CONSUMERS PAY MORE FOR GM FOOD WITH ENHANCED CONTENT A study published in the Journal of Agricultural and Resource Economics has examined consumers’ willingness to pay for foods that have been enhanced with consumer attributes – vitamins and antioxidant – delivered by transgenic and intragenic GM methods.

Huffman et al. from the lowa State University note that intragenic modification refers to plants that are genetically modified with genes from other plants within their own species, whilst transgenic foods refer to plants that are modified with genes from other species. The study randomly recruited 190 consumers with a mean age of 44 years old from two urban areas, and used an auction market mechanism to reveal consumers willingness to pay for produce. Prior to the auctions, the participants received three information perspectives on GMOs namely a pro-biotech perspective, anti-

biotech perspective and an objective assessment of GM. In each of the auctions, the participants submitted three bids, one bid for each commodity: one pound of broccoli; one pound of beefsteak tomatoes; and five pounds of russet potatoes. Each of the products were in plain packaging and labelled either as “GM Free”, “Intragenic GM”, “Transgenic GM” and plain (only displaying the product name and weight). Auctions were also carried out for products labelled as GM, Intragenic GM or transgenic GM but also additionally showing “enhanced levels of antioxidants and vitamin C” on the label. After seeing the information, the participants were asked to view the products and then write their bids.

The winner of each auction was then taken to a room to pay for the produce, however as the study was unable to deliver nutrient enhanced GM produce due to incom-

exotic fruits but also offers a number of nutritional properties on its own, as a natural source of hydration, potassium, and magnesium.

For fruit lovers who want something light to sip, coconut water blends with fruit juices such as orange, pomegranate, pineapple, berry, guava and passion

fruit for a refreshing and rejuvenating coconut beverage. As consumers clamour for more coconut water options, product developers look to even more exotic formulations, like lychee, passion fruit and acai, to create new water flavours and even frozen desserts.

IFT

plete regulatory status of intragenic foods, the winners were informed and given plain labelled food products instead.

The researchers found that fewer than 8% of the place bids were 0. For products without enhanced nutrients, the mean bid was higher for product labelled GM free than for plain labelled products, however plain labelled products had a higher mean bid than products labelled as transgenic GM. When genes for enhancing the amount of antioxidants and vitamin C in fresh produce were transferred by intragenic methods, the researchers found that the participants were willing to pay 25% more than for the plain product (with no enhancements).

The authors of the study state that their experimental evidence “indicates that potential exists for genetically modified food containing enhanced vitamin and antioxidant content to find acceptance among consumer, with important caveats.”

They also notes that consum-

ers are more accepting of nutrition enhancements using intragenics than transgenics, which they state could be a “more appealing product development path for biotechnology companies attempting to bring enhanced food products to market”.

RSSL

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PACKAGING TRENDS

GLOBAL TRENDS IN CONSUMER PACKAGING

Rexam, the global consumer packaging company, has released the 2011/2012 edition of its “Consumer Packaging Report”, the 5th of its kind over the last eight years. Under the title “Packaging Unwrapped”, this edition looks at the global trends in consumer packaging, statistical market data drawn from a number of sources including Rexam’s own business intelligence, and the key growth drivers in mature and developing markets around the world. It also includes insight into the evolution of beverage packaging and to what the future may hold.

Although acknowledging the turbulence caused by the global economic downturn and an in-

creasingly demanding consumer base, the combined data points to a positive future for the global consumer packaging industry as a whole. Rexam’s Chief Executive, Graham Chipchase, commented: “Consumer packaging is not only an essential component of modern living, but it makes a positive contribution to a sustainable society. As a global leader, Rexam is constantly seeking to forge closer relationships with customers. This report is a testimony to our ambitions to strengthen these relationships through understanding and anticipating market trends in order to provide product and service solutions that add value to our customer business.”

Fig. 1 - Global average litres per capita 2010: 231 litres (Source: Canadean).

62 - Italian Food & Beverage Technology - LXVI (2011) november

GLOBAL TRENDS IN BEVERAGES The global commercial beverage market was c.1.6 trn L in 2010, an increase of 3% on 2009. Fig. 1 equates to the average consumer drinking 231 L a year. Consumption levels and growth rates, however, differ widely by beverage type and region.

The US remains the largest market for beverages, with annual consumption at 564 L per capita, followed closely by Western Europe, consuming 558 L per capita. These markets have witnessed some decline over recent years, especially in categories such as carbonated soft drinks (CSD), where they face increasing competition from other beverages. Consumption in Eastern Europe stands at 455 L per capita, catching up with drinking consumption levels of Western Europe.

The declines experienced in the more mature markets, however, are being offset by volume migration to the developing markets of Asia, South America, and the Middle East and Africa. In Asia, the average consumption rate is 167 L per capita. This low per capita consumption highlights how much

potential remains unexploited, especially when compared with the high consumption levels experienced in the US and Europe. It is interesting to note that Asia’s strong growth over recent years means that it now accounts for one in every four litres of soft drinks sold globally.

Similarly, South America has experienced solid growth in recent years taking consumption level to 324 L per capita in 2010. Consumption levels in the Middle East and Africa are at similar levels to Asia, 173 L per capita.

BEVERAGE CONSUMPTION TRENDS CSD is the largest single packaged soft drink in the world, at 31 L per capita in 2010.

Globally, the CSD market is expected to grow at around 2% a year. Overall growth in Europe is in line with average global growth with Eastern Europe expected to perform better than Western Europe.

In the US, however, CSD consumption levels are declining as consumers are more concerned about their overall health and wellbeing. They are now adopting a more holistic approach to health which is fuelling the

growth in RTD iced tea, energy drinks, still drinks, packaged water, and sports drinks.

In South America, Asia and the Middle East and Africa, the CSD market is growing at around 5% a year, aided by rising consumer incomes, enabling more regular purchases of such products. In India, the CSD market is growing even faster at around 10% a year.

Ready to drink (RTD) iced tea and energy drinks are the top performers among all beverage categories, with double digit growth forecast to 2014.

Energy drinks have experienced strong annual growth rates of 12% since 2005 while RTD iced tea has been growing at around 11% a year. The availability of low calorie and reduced sugar options, with their claimed health benefits, as well as 100% natural variants, are all serving to drive growth in these categories which appeal to a more sophisticated palate.

That said, as sales of energy drinks are soaring in the more developed markets such as the US, some medical concerns have been raised about the popularity of such high caffeine drinks among young people.

Energy drinks are no different in caffeine levels than coffee, and, therefore, if consumed in similar quantities have no additional effects. Some people, however, donâ&#x20AC;&#x2122;t drink energy drinks as they do coffee, which can lead to people accumulating higher concentrations of caffeine more quickly than would otherwise be the case.

These concerns are now also spreading to the emerging mar-

Fig. 2 - Annual average growth 2010-2014: 3% (Source: Canadean).

kets, with a 25% tax increase mooted in Mexico for 2011 and India also reviewing caffeine content levels.

Still drinks, juice and nectars are gaining ground as they are capable of satisfying a variety of criteria important to health focused consumers, fresh, indulgent, authentic, and refreshing.

Packaged water continues to catch up with carbonates (38% of global soft drinks volume) and has now reached 31% of worldwide soft drinks volume.

The beer market remains a mature but growing market.

Globally, the market is growing at around 3% a year. North America is expected to grow at just 2%, with consumers exhibiting a greater interest in premium beers, as well as light, low ABV (alcohol by volume), low calorie beer. A growing consumer interest in microbreweries

and craft beer will also be an important driver for growth.

In Western Europe, the market is experiencing a reduction in total beer consumption as the region remains under pressure due to the economic climate, especially in Greece, Portugal, Ireland, Italy, and Spain. Eastern Europe is expected to experience growth of 2%, slightly below the global average.

The strongest performance for beer consumption will come from South America and Asia, particularly in Brazil, China, and India. In India, beer has a low per capita consumption rate of just over 1 L, but growth is accelerating due to the recent trend of Indians increasingly consuming alcoholic beverages.

Spirits are experiencing good growth, especially in China, primarily on the back of the

rapid increase in Horeca (hotel, restaurant and catering channels) consumption. Wine is growing at around 2% globally but in Western Europe, the biggest region for wine consumption, the market is flat. The UK and Germany, however, are expected to show some growth.

GLOBAL BEVERAGE PACKAGING Convenience, health and wellbeing and sustainability are the key trends affecting beverage packaging. New packaging features are emerging to address these trends and to make life easier for the consumer.

Rexam is seeing contoured bottles and cans to give a better grip; packaging becoming available in a variety of sizes to suit different needs and occasions; resealable closures

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PACKAGING TRENDS

OCÓO is a light and fruity drink packaged in Rexam’s Fusion bottles.

and wider openings for convenience and life on the go; and pack downsizing, lightweighting and making packs easier to recycle.

Consumers’ preference for convenience and the low prices of large family packs are driving strong growth of plastic bottles.

Plastic bottles are stealing share from all packaging formats but in particular glass. Glass is becoming increasingly associated with premium products. This is mainly due to consumer’s perception of glass as a natural, quality material. Alcoholic drinks form the mainstay of glass bottle demand, where the dominance of glass stems from the long established use of this format across a number of products. In the more devel-

oped markets of Europe and North America, growing consumer interest in craft, low ABV and premium beer is presenting opportunities for glass packaging, as well as for specialty cans. Cans are also expanding into the wine market and creating new drinking occasions. Recent research carried out by Rexam found that 55% of consumers surveyed agreed that wine in a can was a great idea for picnics and out of home drinking. global beverage packaging.

Demand for healthy drinks is increasing the need for more single serve pack sizes, which help with portion control and calorie counting. Beverage cans are now being offered in smaller sizes and multipacks in categories like beer, wine, FABs (flavoured alcoholic beverage) and CSDs. New product development is also being devoted to improving labelling and decoration.

New specially designed inks and finishes are being used to

Tuborg 1 litre can; this new can size has been released by Carlsberg in Germany.

64 - Italian Food & Beverage Technology - LXVI (2011) november

enhance the look of the can making them stand out more clearly on the shelf, thereby making it easier for consumers in their choice of beverage.

Another trend driving beverage packaging, and in particular the can, is the growing preference for socialising at home, supported by more stringent drink and drive legislation.

Rexam is also seeing the growing popularity of aluminium bottles, much appreciated by consumers for the convenience of resealability along with their unique look. Like cans, they are also easily chilled, 100% recyclable and come in a variety of sizes.

Fusion energy drink, the first energy drink from AmBev introduced in the Brazilian market in 2011.

BEER ENERGY DRINKS

Glass bottles and metal cans are the main pack types for beer globally. In 2010 glass bottles represented 62% of the global beer pack mix, while metal cans accounted for 23%. The remainder is split between plastic bottles at 5% and draught beer at 10%. However, beer packaging differs from region to region with glass bottles showing a much higher share in the more developing regions, supported by well established returnable bottle distribution systems.

The packaging of choice for energy drinks is the can. Energy drinks in North America are predominantly packaged in cans with the remainder retailing in plastic bottles. In South America, where the energy market is growing rapidly, four out of five energy drinks retail in a can with a small amount also packaged in plastic and glass. The can share is expected to increase mainly at the expense of glass.

CARBONATED SOFT DRINKS

READY-TO-DRINK ICED TEA

Globally around 60% of CSDs are sold in plastic bottles and around 20% in cans. The rest is split between glass and bulk packs (over 5 L). Plastic bottles are the fastest growing packs type for CSDs (4%) globally.

Globally around 62% of RTD iced tea is sold in plastic bottles with both cans and cartons each having a 10% share. The remainder is split between pouches/ sachets, glass, and bulk. www.rexam.com

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PACKAGING TRENDS

DRINK CARTONS ARE STILL THE TOP CHOICE FOR ENJOYING BEVERAGES

The trend toward non-alcoholic beverages is continuing. This is especially clear to German breweries, which for years have been adapting to a decline of 1 to 2% in the per capita consumption of beer by selling more non-alcoholic beverages. The Krombacher private brewery, for example, now generates about one fifth of its turnover with soft drinks and beers that contain no alcohol in response to the trend towards non-alcoholic beverages. This beverage group includes (carbonated) soft drinks, water and fruit juices as well as trendy drinks such as iced tea, coffee-based and iso drinks, smoothies and milkbased products that contain fruit. Innovative products and the new flavour alternatives that are continually being introduced are the reasons for the high annual per capita consumption of about 300 litres of these drink products. Closely linked to the success of non-alcoholic beverages in terms of processing and packaging is the trend toward the aseptic cold filling of drinks, which preserves the product properties. Among drinks and food products that are liquid or have a paste-like consistency, the market share of products that are aseptically filled or come

in cartons, pouch packages or plastic bottles has been increasing by 5 to 6% a year. Aseptic filling differs from conventional hot filling in many ways. The product and the package are sterilised separately; this considerably reduces the thermal treatment time for products.

DRINK CARTONS ARE PREDECESSORS OF ASEPTIC PACKAGING The benefits provided by aseptic filling have been proven above all in the non-carbonated beverage segment. Cold asepsis originated in the milk industry, which began early on to strive for longer storage times for its sensitive, fresh products. The pioneering aseptic packages were drink cartons. Ruben Rausing, the founder of Tetra Pak, played a key role in their success story.

In the 1950s, Rausing had the idea of filling milk not into glass bottles, which was the standard practice in those days, but rather into carton packages. Today Tetra Pak, SIG Combibloc and Elopak produce approximately 200,000 metric tons of drink cartons for the German market. That corresponds to about 9 billion package units. More and more drink cartons on the

66 - Italian Food & Beverage Technology - LXVI (2011) november

German market display the internationally recognized logo of the Forest Stewardship Council (FSC), which indicates that the wood fibres for the package come from sustainably managed forests. Currently 40% of the cartons are FSC-approved, and by 2015 that figure is expected to rise to 85%. Modern aseptic carton packaging obviously does not consist only of cardboard material, which is the main ingredient (up to 75%) in

the mix of materials used and the primary factor that ensures the strength of the packaging.

Also used are polyethylene layers, which form barriers to liquid, and a paper-thin layer of aluminium that is nearly impermeable to oxygen and light.

The filling lines and automation concepts used are configured in line with the different types of drink cartons and beverages.

The speed, production output and efficiency of a filling line

are the criteria to which food companies are increasingly directing their attention. Modern filling machines can be adapted with a few simple steps and adjusted using a touchscreen monitor. Machines that can produce volumes of between 12,000 and 24,000 cartons per hour are not unusual today. The performance of these high-speed filling machines is possible thanks to servo-motors and the use of up to 6 lanes.

OPTIMAL POURING FOR GREATER CONVENIENCE Consumers like packages that are easy to open and re-close.

For a long time, drink carton manufacturers focused mainly on the development and optimisation of features for easy opening and pouring. Back in 1993, SIG Combibloc launched “combiTop” on the market. Today there is hardly any drink packaging on retailers’ shelves that can only be opened with aids

like a knife or a pair of scissors. Tetra Pak alone has about a dozen re-closable closure solutions in its product line-up.

This development process culminated in solutions such as the “combiTwist” and the “StreamCap”, just two examples. These are screw-caps of the kind that consumers know from bottles, which can be opened with one twist of the wrist. In contrast to the cap closure, these new developments not only offer ease of handling but also can be securely re-closed and re-sealed.

This added convenience allows consumers to enjoy their drinks right from the package, so they are ideal for drinking on the go.

container is the only one thing that hasn’t changed.

Developments that have emerged in the past few years aim to free the drink carton from its rigid geometry. This movement began with SIG Combibloc’s “combishape”, which was introduced at Anuga FoodTec 2003. Round, oval, crescentshaped, octagonal, the new package type made possible

a previously unattainable variety of shapes.

Moving even more clearly now in the direction of the bottle is Tetra Pak, which in this May introduced the “Tetra Evero Aseptic” carton bottle in cooperation with the Weihenstephan dairy company. This package is designed to combine the advantages of the drink carton with all the convenience features of bottles. The aseptic, one-litre carton bottle consists of a cylindrical carton body and a bottleneck made of high-density light-absorbing polyethylene with a large closure. In cooperation with Weihenstephan, testing is currently under way in Freising, Germany, to determine how consumers will respond to the carton bottle. The consistent improvement of carton packaging is a key reason why the volume of drinks offered in cartons is expected to increase by 4% annually by 2013. Carton packaging will benefit above all from the growing demand for milk and milkshake mixes.

BACK TO THE ROOTS, A RETURN TO BOTTLES Since the introduction of drink cartons more than 60 years ago, their designs in terms of shapes and sizes have been continually changing. But the basic rectangular shape of the Italian Food & Beverage Technology - LXVI (2011) november -

67

PACKAGING TRENDS

PLASTIC PACKAGING MAKES FURTHER INROADS INTO PAPER PACKAGING APPLICATIONS

In selected packaging markets where paper and plastic compete, plastic will increase its overall volume share as it makes further inroads into paper applications. Plasticâ&#x20AC;&#x2122;s share will expand more slowly than in the 2004-2009 period due to the maturity of a number of applications in terms of the share controlled by plastic.

Nonetheless, material enhancements providing extended shelf life and increased durability, along with reduced material requirements and the addition of convenience features such as resealability and microwave

ability, will fuel continued opportunities for plastic packaging. These and other trends are presented in â&#x20AC;&#x153;Paper versus Plastic in Packagingâ&#x20AC;?, a new study from The Freedonia.

Advantages of light weight, moisture resistance, good barrier properties, clarity and puncture resistance will enable plastic to outpace paper packaging through 2014 in nearly all competitive markets. Improvements in resealability, microwave ability and other characteristics will also continue to drive plastic expansion. Demand for plastic in competitive packaging markets

is projected to increase 2.3% annually through 2014, an acceleration from the 2004-2009 period as manufacturing output improves from a depressed base in 2009. Plastic has continued to expand its share in a number of markets despite the volatility of resin prices in recent years.

More moderate resin pricing through 2014 should make plastic even more competitive.

Overall paper demand in competitive markets is expected to increase 1.0% annually through 2014, rebounding from the 2004-2009 pace due to an upswing in manufacturing activ-

ity and an improved outlook for consumer spending. Nonetheless, paper consumption in most markets will post limited gains or continue to decline through 2014. However, paper demand will expand at an aboveaverage pace in the soy and other no-dairy beverage, protective packaging and foodservice markets. Opportunities for rigid packaging will also be driven by rebounds for shipping drums and protective packaging based on heightened manufacturing output and the continued proliferation of Internet shopping. www.freedoniagroup.com

US competitive paper and plastic packaging demand (million pounds) (The Freedonia Group). % Annual growth Item

2004

2009

2014

2004-2009

2009-2014

Competitive packaging demand*

23,615

23,200

25,150

-0.4

1.6

Paper

13,190

12,265

12,920

-1.4

1.0

Plastic

10,425

10,935

12,230

1.0

2.3

52.2

51.0

50.6

--

--

45,200

45,500

49,700

0.1

1.8

% competitive markets Total paper and plastic packaging

*includes only 17 competitive markets covered in study.

68 - Italian Food & Beverage Technology - LXVI (2011) november

SINGLE PIECE STANDARD BEVERAGE CLOSURES GROW

A report from industry consultants, AMI Consulting, published in September, pinpoints that the demand for plastic caps and closures in Europe grew by 1.6%/year in the review period 2007-2010; a much weaker overall performance than 2004-2007 as a result of market saturation in West Europe as well as the economic recession. AMI estimates that the total demand for caps and closures reached 222 billion units, which was equivalent to 813 kilo tonnes and polymer.

The economic pressures of 2008-2010 have forced the whole supply chain to look at costs, which reinforced developments focusing on optimising production efficiencies through three basic elements: - raw material reduction (lightweighting), allowing for lower material cost; - cycle time reduction, allowing for higher output at improved speed; - energy reduction, allowing for lower resources cost and efficiencies.

In light of current trends encompassing lightweighting, cost and energy reduction, commodity grades of polymer are losing share in favour of com-

mercial, innovative grades with superior mechanical properties necessary for lightweighted caps and closures. Most active competition comes from HDPE and PP block co-polymer, which is resulting in an industry shift from two-piece PP standard beverage caps into single piece HDPE caps. That change is triggered by necessary, yet gradual, industry investment in the bottling lines to accommodate the lightweight bottle neck standard, PCO 1881.

The industry favours the single piece HDPE cap and the growth is coming from this solution. Single piece standard beverage caps increased their market penetration from less than 64% in 2007 to 73% in 2010. It is expected that within the next 5-7 years, the standard caps will completely change from two-piece into the single piece for cost reasons.

This report is aimed at assisting industry participants and investors in anticipating change,

formulating response strategies and directing R&D investment.

The report covers EU-27 and provides market detail and analysis by end use application and closure type for 2004 to 2015. It is designed to fully equip industry participants and investors with a comprehensive review of market dynamics, from which to build strategies to exploit the significant opportunities that lie ahead and to proactively manage the threats. www.amiplastics.com

Penetration of single piece and two-piece caps in standard beverages market, in % (AMI Consulting).

Italian Food & Beverage Technology - LXVI (2011) november -

69

MARKETING REPORTS

GLOBAL PREMIUM BOTTLED WATER, SPARKLING OPPORTUNITY

The 2011 Zenith Report on Global Premium Bottled Water contains 81 pages of market commentary, charts and tables for 2005-09 plus topline estimates for 2010, with 16 premium brand profiles. It is the first ever report on premium bottled water: it estimates that

global sales rose from 9.4 billion litres in 2009 to 9.5 billion litres in 2010; this represents 6.3% of all bottled water consumption in pack sizes up to 10 litres.

“Premium bottled water is important because most water is very local and is sold at relatively low prices,” commented Zenith senior consultant Karen Wells. “Adding a premium through a unique story, great design, powerful branding and communication that builds consumer loyalty can make all the difference to the success of a business.”

Zenith defines premium primarily based on a brand’s price and positioning within the market. There are also several different layers of premium, ranging from premium private label through everyday premium and super premium to ultra premium.

With differing dynamics in each Country, Zenith’s new report highlights three markets – China, Germany, and the United States –. The US premium market is dominated by imports such as Fiji and Evian.

In Germany, the segment is substantial, led by Gerolstein-

70 - Italian Food & Beverage Technology - LXVI (2011) november

er, but fragmented. China now has one of the fastest growing premium sectors worldwide, with a combination of local and imported brands. The key leading premium brands worldwide include Evian, Perrier, San Pellegrino, Vittel, and Volvic.

After a slowdown in growth for premium bottled water under the recent combination of economic pressures and environmental concerns, Zenith forecasts continued expansion for premium waters.

“The best companies have improved their environmental credentials and the newly emerging middle classes in young

economies with strong growth should provide renewed impetus for premium waters around the world,” Karen Wells concluded. www.zenithinternational.com

Global premium bottled water 2007-10 (Zenith International).

ALERTNESS AND RELAXATION DRINKS, NEW MARKET OPPORTUNITIES

Alertness and relaxation drinks 2007-10 (Zenith International).

The new phenomenon of alertness and relaxation drinks, which has developed out of the energy drinks category, has risen in less than five years to a retail value of US$521 million.

A new report by Zenith International on the five key Country opportunities of the United States and Canada, Germany, the United Kingdom and Japan estimates that sales volumes have trebled since 2007 to 133 million litres in 2010, with the US becoming by far the largest national market. The Zenith report includes over 25 brand profiles, with a commentary on the consumer positioning of each and the market’s potential for the future.

the market is just beginning to emerge, but it is hampered by a changing regulatory environment and the full impact of imminent legislation is yet to be seen.

“Alertness and relaxation drinks serve a different consumer need to energy drinks,” added Cecilia Martinez. “They allow stressed consumers to purchase products over the counter that can help them unwind and focus better or sleep better.”

Active ingredients in alertness

and relaxation drinks have tended to be: vitamin, mineral or plant-based, amino acids such as L-theanine, or hormones, mainly melatonin. Most drinks contain a combination of active ingredients. One particular challenge is to educate and reassure the consumer of their safety and benefit.

The final forecast is that alertness and relaxation drinks are to see continuing annual growth of over 20% to 2013. www.zenithinternational.com

“Consumers are now looking for products to help them deal with pressure and to perform effectively without the use of stimulants”, commented Zenith market analyst Cecilia Martinez.

“Alertness drinks are designed to reduce stress and focus the mind. Relaxation drinks usually contain ingredients solely to assist relaxation and in some cases to aid sleep.”

The concept of alertness and relaxation drinks started in Japan in 2005 with a flurry of products enriched with GABA (gamma aminobutyric acid).

This market has now matured, but it influenced an explosion of innovation in the US. In Europe Italian Food & Beverage Technology - LXVI (2011) november -

71

NEWS AND TECHNOLOGY

3 PRIZES AWARDED TO THE ENOLOGICAL INNOVATIONS AT SIMEI

Last September, three innovation prizes were awarded by the technical-scientific Committee, appointed by Unione Italiana Vini for the assessment of the works, presented by the companies exhibiting at Simei-Enovitis and taking part in the first edition of the “Enological Innovation Prize”.

The prize-winning works are the automatic, integrated bottle handling system for filling, presented by Gruppo Bertolaso; Dynamic, rotary crossflow filter for filtering must and wine lees without filter aids which is presented by TMCI Padovan, and WineScan S02 presented by Foss.

Unione Italiana Vini has instituted the prize for Italian and foreign companies exhibiting their products at the SimeiEnovitis exhibition in Milan.

In particular, the contest was addressed to the companies operating in the sector of enological and viticultural machines and equipment, with the purpose of promoting and enhancing the technological innovations, of which the wine making chain is expression.

In this first edition the competing companies have presented a total of 36 technological solutions, which have been

evaluated by the Committee from the point of view of technical innovation, efficiency, sustainability, handiness and possibility of industrial application capable of determining a competitive advantage for the enterprises that will use it. The assessment committee is composed of technical specialists from some of the most important Italian companies, members of Unione Italiana Vini, assisted for the scientific part by a renowned parterre of university professors and researchers.

“The trade exhibitions Simei and Enovitis”, stated the President of Unione Italiana Vini, Lucio Mastroberardino, “are to be considered not only a business opportunity, but also a precious occasion for exchanging information and for discussing the topical themes of widest interest, with a perspective of growth and training for the sector. For this reason, the ‘Innovation Prize’, the great novelty of this edition, has been instituted with the purpose of acknowledging the best technological innovations in this field and encouraging the enterprises to achieve more and more advanced, new targets”.

72 - Italian Food & Beverage Technology - LXVI (2011) november

“In this first edition of the prize“ continued Mastroberardino “all the companies have presented solutions with a high level of technological innovation and it has not been easy to choose those that stand out more. The commitment and the professional competence shown by the competing companies represent a further spur for Unione Italiana Vini to find and offer new exciting challenges for the future editions”.

REASONS FOR THE PRIZES Foss The development of the automatic, analytical system WineScan SO2 by Foss, based on the FTIR principle, allows the determination of free and total sulphur dioxide in wine in a very short time. Therefore, this is a considerable advance with regard to the analytical control of wines, in the production phase, as well as in those of refining, bottling and marketing. This innovation offers new and interesting perspectives for the improvement of wine quality, especially in the current situation of public awareness of ethical and health problems

WineScan SO2 (Foss).

connected with the use of sulphur dioxide in enology. The availability of an extremely rapid and precise system for determining sulphur dioxide content is very advantageous, as it enables a targeted and controlled use of this important and historical antiseptic, essentially in the critical steps of the wine-making process, with the result of reducing the contents to the minimum necessary levels.

(Foss Italia - Corso Stati Uniti 1/77 - 35127 Padova Tel. +39 049 8287211 Fax +39 049 8287222 email: fossitalia@foss.it) Gruppo Bertolaso Gruppo Bertolaso has presented a new filling system integrated with the other packaging phases including, in its most complete version, a rinsing machine, a cork-

ing/capping machine for different seals (cork/screw or crown cap), and capsulating and labelling machines. The assessment of the Committee has considered the innovation level and several other parameters, such as functionality, productivity increase, consumption reduction, improvement of product quality and safety and many others.

It turned out that some technical solutions of the bottling system proposed by Gruppo Bertolaso named Superblock have been judged as highly innovative. In particular, the avoidance of springs and other devices on the tap in contact with wine, the system versatility (possibility of operating with sparkling or still wines, with glass or PET bottles), the solutions employed to improve the cleanliness of circuits and to limit the risks of

Integrated filling and packaging line (Gruppo Bertolaso).

pollution and of oxygen inlet.

A particular innovation has been recognized with regard to the control system of the process management, which is highly integrated and capable of giving traceability

Cross-flow filtration unit with a back-pulse system (TMCI Padovan).

to each single bottle for all packaging phases.

(Gruppo Bertolaso - Via Scanzana 1 - 37040 Zimella - VR Tel. +39 0442 450111 Fax +39 0442 450112 email: sales@bertolaso.com) TMCI Padovan TMCI Padovan has developed a particular technology of cross-flow filtration for enological applications, whose innovation consists in a backpulse system, back-wash of filtered output or of an inert gas. This filter enables to filter lees without damaging the product and without using filter aids.

In this way it has changed the cross-flow filtering that has dominated the enological scene for the last two decades and that at first allowed only to filter liquids with low solid content, i.e. pre-filtered wines and musts. In addition the concentrate or retentate

had then to be treated with vacuum filters or press filters with the use of filter aids. The evolution of geometries and materials in the filtering membranes, proposed by TMCI Padovan, has expanded the application fields. The development of the new membranes allowed the technology of rotary plates. The turbulence of the plate overlap areas match with the effect of cross-flow force moving the membrane rather than the liquid to be filtered. The Committee recognized that, thanks to this innovative system, it is possible to filter even liquids that are difficult to pump such as lees, that have a high viscosity due to their high solid content.

(TMCI Padovan - Via Caduti Del Lavoro 7 ZI 31029 Vittorio Veneto - TV Tel. +39 0438 4147 Fax +39 0438 501044 email: padovan@tmcigroup.com)

Italian Food & Beverage Technology - LLXVI (2011) november -

73

NEWS AND TECHNOLOGY

EFSA ARTICLE 13.1 CLAIMS OPINIONS COULD HINDER SECTOR GROWTH Increased barriers to trade and less consumer choice will be the likely effect on the food supplement market if the European Food Safety Authority’s (EFSA) article 13.1 claims evaluations become law, trade association EHPM has said.

Commenting on an economic impact assessment report on the European Union’s Nutrition & Health Claims Regulation commissioned the European Health Claims Alliance (EHCA), EHPM said that with a prediction of a 25 percent

drop in the market for substances other than vitamins and minerals, the regulation will fail in its main objectives and severely damage the economic profitability of the sector.

“To date no impact assessment has ever been carried out by the EU Institutions on the likely consequences of these evaluations,” said EHPM chairman Peter van Doorn. “Consumers would lose out because of reduced choice and possibly higher prices as well as possibly

more vague messages on labels and in advertising.”

“In addition, barriers to entry into the food supplement sector will increase, levels of innovation will likely fall, non-EU suppliers will increase their EU market share because they can bypass labelling restrictions in their country of origin, and the viability of many EU businesses – notably SMEs – would be threatened,” he continued. “The report shows that some companies have already incurred costs of adjustment associated with negative opinions.”

Based on EFSA’s opinions, the impact assessment which is based on a survey of companies producing and marketing food supplements across 10 European Union Member States, rates the achievement of the main objectives of the regulation – consumer protection, legal security, fair competition, innovation and the protection of SME’s – as poor and weak.

EFSA published its sixth and final batch of article 13.1 claims opinions at the end of July, and these are now being considered by the European Commission as it develops a draft Union List of claims permitted for use in the EU.

tions at the service of the beverage sector, starting from the specific requirements of the customer and, as is the Russian case, the specific characteristics of the target market.

A clear demonstration, then, of ability of Sacmi to develop technological innovation that can revolutionise the way entire industries produce and/ or how entire products are made, a revolution that began at Sacmi with the development of the compression technology that has, in plastic cap production, superseded the injection technology that uses traditional plaster casts. www.sacmi.com

PET bottles for beer (Sacmi).

BEER IN PET BOTTLES FOR THE RUSSIAN MARKET Further innovation for the beverage market has now come from Sacmi, complete plants for the production and filling of PET beer bottles for the Russian market. Thanks to a unique set of skills built up by the various Sacmi Beverage companies over the years, the company has developed and perfected a turnkey system able to cover every single stage of production for a product that has never – until now – been offered with this type of packaging.

What had, until now, prevented this evolution was the fact that beer stored in PET bottles risked, where not consumed quickly,

deterioration. However, the situation on the Russian market, characterised by faster logistical dynamics and distribution, does not expose this alcoholic beverage to this type of risk.

This led to the idea of developing a plant specially for this product type. The solution provided covers the entire production process, from the PET preform injection systems – able to make standard 1.5-litre bottles – to the manufacture of the onepiece plastic imitation crown caps and on to the filling process (developed by Sacmi Filling) and final labelling.

Sacmi provides “turnkey” solu-

74 - Italian Food & Beverage Technology - LXVI (2011) november

News Newsletter Appointments Trade Shows

NEWS AND TECHNOLOGY

COMMISSION TO DECIDE ON EU USE OF FLAVOURS NOT ASSESSED BY EFSA Flavours deemed unable to be assessed by the European Food Safety Authority (EFSA) could still see themselves permitted for use on a final European Union Flavours list an industry expert has said.

Commenting on the developments in the European Union’s (EU) regulation for additives, flavours and enzymes, EAS Food Law Manager Xavier Lavigne said that the European Commission (Commission) appears to have taken a pragmatic approach to the 353 flavours already on the market that have not been assessed

by EFSA so far or for which EFSA has requested additional

scientific data, stating that the Commission and EU member states will most likely decide the fates of these substances on a case by case basis.

The regulation, known as the Food Improvement Agent Package (FIAP), requires a positive list of flavours to be set up for use across the EU. “The Commission has already established a draft list of substances that will not be included in the EU Flavours list as data will never be available because of, for example, their low level of use and over-complexity of the dossiers,” said Mr Lavigne.

“In addition a number of flavours widely used internation-

ally and recognised by, for example, the international additives assessing body linked to Codex Alimentarius, JEFCA, have not and cannot yet be assessed by EFSA, because the two bodies have different approaches and methodologies for assessment,” he added.

“It appears the Commission will give specific timeframes deadlines to the food sector to develop additional scientific data and build the dossiers of these flavours before having EFSA assessing them.”

The FIAP is made up of four regulations: Regulation (EC) No 1331/2008 establishing a common authorisation

procedure for Food Additives, Food Enzymes and Flavourings; Regulation (EC) No 1332/2008 on Food Enzymes; Regulation (EC) No 1333/2008 on Food Additives, and Regulation (EC) No 1334/2008 on Flavouring and certain food ingredients with flavouring properties.

The new regulatory framework is progressively being put in place, driving towards full harmonisation and competence at EU level.

The system will be finalised with the European Commission’s creation of lists of approved flavours, additives and enzymes

VINITALY 2012: NEW SINGLE WEEK AND NEW DATES From Sunday 25th to Wednesday 28th March 2012. The exhibition is ready for new approaches generating even more business opportunities for companies and specialist visitors from all over the world, as well as to involve enthusiasts with major events.

Sunday 25-Wednesday 28 March 2012: these are the dates for the 46th edition of Vinitaly (www.vinitaly.com), the most important exhibition of wines and spirits in the world, alongside Sol, Agrifood Club and Enolitech to complete the VeronaFiere of-

fering in the wine, food and technologies sector.

The dates are now official and to facilitate planning by more than 4,000 exhibitors and almost 156,000 operators travelling to Verona every year, the 2013 dates have also been defined: Sunday 7th to Wednesday 10th April. VeronaFiere, with this change, seeks to respond to the expectations of exhibitors and also encourage attendance by professional operators, in particular international figures in the Ho.Re. Ca. channel (hotels, restau-

76 - Italian Food & Beverage Technology - LXVI (2011) november

rants and catering), who will have more exhibition days for meetings with exhibiting companies.

Vinitaly will also retain is major focus on consumers, enthusiasts and wine lovers. The Vinitaly For You and Sol For You events will be expanded with the collaboration of companies, trade associations, the city and local area system, and will open on the Friday prior to the inauguration of the exhibition.

The last edition of Vinitaly, that closed amidst high appreciation by exhibitors

for the quality of business contacts, set yet another attendance record: 156,000 visitors, of whom more than 48,000 international (+3% over 2010) from more than 110 countries. The top ten rankings saw Germany in first place, followed by the United States and Canada, the United Kingdom, Switzerland, France, Austria, countries in Eastern Europe with strong attendance from Russia, China and Hong Kong and a good result for operators from Japan. www.vinitaly.com

INTERNATIONAL EVENTS IN ITALY 22 - 26 November 2011 - Rho (MI): Simei, int. beverage and wine industry show. Simei - Via San Vittore al Teatro 3 20123 Milano - Italy - Tel. +39 02 7222281 - Fax +39 02 866226 - email: info@simei.it 18 - 19 January 2012 - Bologna: MarcabyBolognaFiere, conference-show for private labels. BolognaFiere - Viale della Fiera 20 - 40127 Bologna - Italy - Tel. +39 051 282111 - Fax +39 051 6374004 - email: marca@bolognafiere.it 28 February - 3 March 2012 - Rho-Pero (Mi): Ipack-Ima, int. packaging, food processing and pasta exhibition. IpackIma - Corso Sempione 4 - 20154 Milano - Italy - Tel. +39 02 3191091 - Fax +39 02 33619826 - email: ipackima@ipackima.it 25 - 28 March 2012 - Verona: VinItaly+Enolitech, Int. Wine Show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Tel. +39 045 8298111 - Fax +39 045 8298288 - email: info@veronafiere.it 25 - 28 March 2012 - Verona: SOL, International Olive Oil Show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Tel. +39 045 8298111 - Fax +39 045 8298288 - email: info@veronafiere.it 7 - 10 May 2012 - Parma: Cibus, int. food show. Fiere di Parma - Via Rizzi 67/A - 43031 Baganzola - PR - Italy - Tel. +39 0521 996206 - Fax +39 0521 996270 - email: cibus@fiereparma.it 24 - 27 May 2012 - Verona: Eurocarne, international exhibition for the meat industry. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Tel. + 39 02 3191091 - Fax +39 02 33619826 - email: ipackima@ipackima.it 11 - 14 June 2013 - Rimini: Packology, International packaging industry show. Rimini Fiera â&#x20AC;&#x201C; Via Emilia 155 - Rimini - Tel. +39 0541 744111 - Fax +39 0541 744255 - email: riminifiera@riminifiera.it

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Name ..............................................................................................................

Company ........................................................................................................

Address ...........................................................................................................

City ...................................................................... State .................................

Country ..................................................... Postal Code ................................. e-mail ............................................................... Phone: .................................

J food industry supplier

J food producer

J beverage industry supplier

J beverage producer

J services - research

J wine producer

ADVERTISER INDEX A Due - Riccò......................................................................................... cover 2

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

Akomag - Soragna .........................................................................................35

MTG - Grisignano di Zocco ..........................................................................45

Cerobear - Herzogenrath (D) ................................................................. 40-41 Chiriotti Editori - Pinerolo ..........................................................................78

Omac Pompe - Rubiera.................................................................................39

Cosmapack International - Polignano a Mare...........................................57 CSF Inox - Montecchio Emilia ...............................................gatefold cover 1 Fava Artemio & C. - Collecchio .......................................................... cover 3 Fimer - Canelli ...............................................................................................47 Foodexecutive.com ......................................................................................75

Pellacini - Sala Baganza ................................................................................59

Sacmi Labelling - Mozzecane ........................................................................1 Speciale - Giarre ............................................................................................46

Fratelli Laveggi - Bomporto ................................................................. cover 1 Tecnomeco - Fidenza ....................................................................................43 GAI - Ceresole Dâ&#x20AC;&#x2122;Alba ............................................................................. 30-31

TMG Impianti - San Martino di Lupari ............................................. cover 4

Icap .................................................................................................................53 Velo Acciai - San Zenone degli Ezzelini.......................................................49 Lita - Poirino ..................................................................................................51

Water Systems - Verduno .............................................................................65

COMPANY INDEX Alplast ................................................................................58

Manifattura Tubi Gomma .................................................55

APPE ..................................................................................58

Maselli Misure ...................................................................37

Cerobear .............................................................................54

Netfill .................................................................................44

Della Toffola.......................................................................38

P.E. Labellers ......................................................................48 PET Engineering ................................................................56

Foss.....................................................................................72 Ragazzini ............................................................................38 GEA Procomac ...................................................................42

Rejves .................................................................................44

Ghidi Metalli .....................................................................36

Rexam.................................................................................62

Gruppo Bertolaso...............................................................72 Sacmi Imola ................................................................. 50-74 Italproject ...........................................................................53

Siapi ...................................................................................58

Juclas ..................................................................................37

TMCI Padovan ..................................................................73

ITALIAN

bottling & packaging

n. 66 - November 2011 ISSN 1590-6515

BEVERAGE

Supplemento al n. 5, settembre/ottobre 2011 di Industrie delle Bevande - Sped. in A.P. - D.L. 353/2003 (Conv. in L. 27/02/2004 n째 46) art. 1 comma 1 DCB TO - n. 66 anno 2011 - IP

TECHNOLOGY

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