Fruit-based beverages and juices
A.Y. 2021/2022
Learning objectives
The course is intended to broaden the students' knowledge on fruit juices, fermented fruit-juices and fruit wines.
The subject of study are yeasts and the bacteria of primary interest for the vinification process of fruit juices. The deepening of knowledge allows the student to control the safety and quality of raw materials and products at the end of transformation.
The subject of study are yeasts and the bacteria of primary interest for the vinification process of fruit juices. The deepening of knowledge allows the student to control the safety and quality of raw materials and products at the end of transformation.
Expected learning outcomes
Basic and technical knowledge on the characteristics and the manufacturing process of beverages obtained from fruit other than grapes.
Monitoring of the winemaking process of fruit juices and recognition and prevention of microbial defects in fruit wines. Evaluation of positive and negative roles played by microorganisms in the winemaking process. Management of yeast starter suitable for the production of fruit wines.
Monitoring of the winemaking process of fruit juices and recognition and prevention of microbial defects in fruit wines. Evaluation of positive and negative roles played by microorganisms in the winemaking process. Management of yeast starter suitable for the production of fruit wines.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
More specific information on the delivery modes of training activities for academic year 2021-2022 will be provided over the coming months, based on the evolution of the public health situation.
Course syllabus
Types of commodities (juices, nectars, fruit drink): fresh products, fermented products, functional products, fruit-alcoholic drinks. Drivers and challenges, uses, target market, consumer insights, legislation. Composition, functional ingredients: fiber, vitamins, minerals, amino acids, flavonoids, phenolic compounds. Formulation, selection of raw materials and supplementary ingredients.
Manufacturing process: fruit preparation, enzyme treatment, homogenization, pasteurization, fermentation, addition of flavoring agents and additives, packaging. Non-thermal stabilizing processes. Fermentation control: pH, temperature, alcohol percent, component solubility, changes in color and flavor. Storage stability, non-enzymatic browning, insolubility phenomena, impairment of color and taste.
Manufacturing process: fruit preparation, enzyme treatment, homogenization, pasteurization, fermentation, addition of flavoring agents and additives, packaging. Non-thermal stabilizing processes. Fermentation control: pH, temperature, alcohol percent, component solubility, changes in color and flavor. Storage stability, non-enzymatic browning, insolubility phenomena, impairment of color and taste.
Prerequisites for admission
None
Teaching methods
Lectures will mostly be held in remote on MS-Teams. The lecture recordings will be available to students (links in Ariel). Additionally, there will be some classroom meetings in attendance for introduction and discussions of course topics. The attendance must be booked through the app LezioniUnimi.
Teaching Resources
Slides in Ariel
Assessment methods and Criteria
The exam remains unchanged except for being held in remote (exam.net and MS-Teams plataforms). Specific instructions are available at Ariel web page of the course
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 0
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 0
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 0
Lessons: 32 hours
Professors:
Pellegrino Luisa Maria, Vigentini Ileana
Professor(s)