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bottling & packaging BEVERAGETECHNOLOGY

ITALIANn. 66 - November 2011

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not assessed by Efsa - Vinitaly 2012: new single week

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November 2011

number 66

DEPARTMENTS

CONTENTS

5 - WATERThe new frontiers of hydrology

V. Elia

E. Napoli

R. Rizzo

20 - WINEA mathematical model to describe malolactic fermentation

A. Zinnai

F. Venturi

M.F. Quartacci

G. Andrich

November2011

number 66

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Volume XXIII

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WATER

Italian Food & Beverage Technology - LXVI (2011) november - 5

V. ELIA1 - E. NAPOLI1 - R. RIZZO2*1Facoltà di Scienze - Università Federico II - Via Cintia 21 - 80126 Napoli - Italy

2Facoltà di Ingegneria - Università di Parma - Parco Area delle Scienze 181/A - 43100 Parma - Italy*email: [email protected]

ABSTRACT

In view of the latest scientifi c research, the intrinsic characteristics of mineral waters are being analyzed and the boundaries of the concept of

“minerality” have been redefi ned.Mineral waters are assimilable as dilute solution and their action on

the human body is due to biophysical characteristics, as well as chemical-

physical 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 three-

dimensional methodology basedon body activities induced by

biological, biochemical and biophysical characteristics.

The achievement of the third dimension (biophysical activities)

individualizes and characterizeseach mineral water.

Therefore, in their systemic complexity, mineral waters must be

considered reproducible.

1. INTRODUCTION

Though water is undoubtedly the most analyzed and researched liq-uid, there are still many scientific study gaps regarding the subject. Numerous thorough scientific ana-lyses (1-31) have been recently pub-lished highlighting how the certi-fied abnormal conditions of this substance are absolutely differ-ent 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, physi-cal, and medical terms.Recent studies have highlighted how water solvent supra-molec-ular structure is deeply changed by iterative processes of dilution and succussion and/or filtration2.The modification of the supra-molecular structure is a process of non-equilibrium. As a matter of fact, the structure does not reach

a new equilibrium state, but rath-er a steady state quite far from the equilibrium state as described by Prigogine. They are called “dissipative struc-tures” 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 sys-tems subject to fluxes of matter and energy, dissipation becomes a source of order. Not only do dissi-pative structures remain in a steady state far from equilibrium. When the flux of energy and matter flow-ing across them increases. Such a shift takes place when a threshold of instability is reached, a branch-ing point, where the dissipative structure can either disaggregate or evolve towards new possible ordered states.

THE NEWFRONTIERS

OF HYDROLOGY

Key word: water-mineralization

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

The formation of a new and un-known state of equilibrium appar-ently contradicts the fact that wa-ter, during its age long existence, didnot already reach that state.We are in the presence of dissipa-tive structures within the aque-ous 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 min-eral 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 min-eral 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 phenom-ena influencing the water supra-molecular structure and conse-quently its therapeutic properties. In other words, the history and different paths followed in the for-mation 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 filter-ing) might be identified to modify the set of therapeutic properties they own because of their history.

2. THE STATEOF THE ART

Mineral waters have been wide-ly debated and many different things have been said and writ-ten 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, mak-ing them just a business matter. Times are ripe for clarity on the business matter and getting rid of suffocating speculations of politi-cians 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 wide-spread 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 physi-cally manipulated as happens for waters treated in home (by rough, harmful water filter systems) or in case of dematerialized or mineral-ized waters, whether distributed from the spring or packed.For this purpose, it is necessary to start from the beginning.Thanks to developments in elec-tronics 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 con-sidered 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 devel-oped 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 thera-peutic 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 com-ing from bodies of surface water located between 0 and 800 m above the sea level are generally classified as intermediate - min-eral concentration waters unless they have been supplemented with deep waters. In fact, surface waters are the result of water supplies of different origin: pre-cipitations, 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, chemi-cals 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 artifi-cial 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 continu-ing 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 coher-ent or incoherent rocks may be very long (months or years) and the water which initially was very poor in salts as consisting in pre-cipitation waters or as coming from glaciers and snowfields, has the necessary time to be min-eralized 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 opti-mal 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 col-lected in a basin to be discharged into other bodies of surface water, which is tapped out to feed moun-tain aqueducts or to be distrib-uted locally as loose or bottled.

3. WHATMINERALITY 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 ascer-tained and certified for its physi-ological effects by strict investiga-tions continually conducted over long periods though with different methodologies6.Very few mineral waters may obvi-ously be included in this frame-work, namely low-mineral concen-tration waters.Which are the specifications deter-mining 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 magne-sium 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 simi-lar 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 pros-pects passing from a scientific approach based on the study of two dimensions (the chemical-physical properties) to a three-dimension approach (Fig. 1) including modifications in the human body activity induced by mineral water properties.The third dimension (the bio-physical 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 demonstrat-ed by recent researches carried out by Benveniste, Del Giudice, Elia who have highlighted that many of the positive effects that min-eral 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 memo-ry 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 modali-ties 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 sub-stance 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 scientif-ic 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, biologi-cal and electromagnetic history has developed constantly for such a long time as to allow water to reach its dissipative condition with respect to chemical, physi-cal, biological and electromagnetic factors it has been exposed to.2. Mineral waters cannot be obtained synthetically or recon-structed 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 differ-ent 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 prop-erties 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 apply-ing 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 exami-nations have highlighted that it is highly probable that water has the capacity of receiving information and, under certain conditions, generates self-organizing phe-nomena 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 mecha-nism according to which water receives the information:a. Coherent quantum electrody-namics (QED);b. Thermodynamics of irrevers-ible Processes, generating non-in-equilibrium systems (Dissipative Structures).In brief, the conclusions of said theories may be summed up as follows:a. The information is stored in

“Coherence Domains”7, which are typical of the water system, by modifying their number, dimen-sions and the degree of coherence among themselves;b. From molecular chaos of the water liquid, because of particu-lar internal fluctuations, sponta-neously generated by molecular dynamics, or due to external inter-ference, molecular clusters may be generated which are marked by a greater local order than the gen-erating system, with a consequent local reduction in entropy. Such systems also appear especially sta-ble vis-à-vis serious external inter-ference. 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 produc-ing an overall increase of entropy and appearing spontaneous (Dis-sipative Structures).Whichever the mechanism gener-ating such structures is, provided such phenomena are really gen-erated, 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 proper-ties of water have been discov-ered, especially if it is exposed to some energy interference rather than a chemical one. Ampler evi-dence is provided by the study of extremely diluted solutions (EDS) obtained by an iterative procedure of successive dilutions and par-ticular mechanical treatment as typical of highly diluted drugs.Other researches conducted on the effects generated by electro-

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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 MINERALCONCENTRATION WATERS (500 MG/L < AMM ≤ 1,500 MG/L)

Intermediate mineral concentra-tion 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 suit-able 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 (∼40°C), as they release few precipitates, which are not particularly encrust-ing and hard to remove.As they are very versatile in their applications, they have been

magnetic waves on water defi-nitely confirms the extraordi-nary 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-fre-quency fields (3-48 Hz). These studies highlight the necessity of researching the informational properties of water and any possi-bility of relative application more deeply and systematically.One of the most critical aspects faced, when any transfer of infor-mation to liquid water is high-lighted, as obtained from inter-ference, is rectifying the result of the experimental measurement (thermodynamic, spectroscopic or other) without taking into account the chemical interference of solutes present in water, wheth-er as traces released by containers where water has been stored or as solutes present in weight quanti-ties as in case of mineral waters.

5. LOW-MINERAL CONCENTRATION WATERS

As shown in fig. 1, in low-mineral concentration waters, to be dis-tinguished in incomplete mineral waters and low-mineral content waters, the biophysical compo-nent 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 tel-luric humus, which provides them with definitely peculiar therapeu-tic properties9.Therefore, when low-mineral con-tent waters are referred to without any other specification, in most cases they are waters of no spe-cial 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 irre-versible effects, as many of such minerals, like calcium and in par-ticular magnesium and potassium, are indispensable to numerous organic systems. Being unbal-anced, 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, special-ly prepared vegetables and meat for adults, convalescents, weak or elderly bodies. Such observation may be true if time and modali-ties 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 vehi-cle 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 solu-tion11, such as for ex. dried milk, natural milk or other liquid nutri-tional supplements.Incomplete mineral waters are waters, which poorly meet physi-ological necessities, do not pro-

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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 availabil-ity 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 con-sumed regularly as demonstrated by their consumption for thou-sands of years by human beings. The considerations above imply that such waters are highly tol-erated 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-thera-peutical purposes. As mentioned above, the healthy effect of min-eral waters depends on the chemi-cal 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. Medium-mineralized 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 requir-ing moderate physical activity though steady and continuing.Medical hydrology has always had these waters in great consid-eration and will take them into increasing account as moderately diluted solutions with outstand-ing biochemical and biophysical properties.An absolute reference to this regard is Sangemini water.

7. HIGHLYMINERALIZEDWATERS

Highly mineralized waters nor-mally 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 CO

2.

They are to be considered low dilu-tion solutions and their effect on the human body is mainly a bio-chemical 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 mineraliza-tion of highly mineralized waters. To make an example, a water with a high content of calcium carbon-ates 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 cal-cium” 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 min-erals 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 assimi-lability of waters in terms of min-eral 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 precipi-tates generating kidney and gall stones. Sodium salts may inter-fere with the proper function-ing 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-à-vis 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 syn-thetic graphical representation of a mineral water may be produced on a biophysical/biochemical basis.Fig. 2 shows that:a. The biological activity of a min-eral 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 highly-diluted solution.c. Biological effects of medium-mineralized waters depend both on water biophysical and bio-chemical 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 chemis-try, it would be very easy to pre-pare in a lab all types of mineral waters, but unfortunately, all the attempts of synthetically repro-ducing 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 funda-mental role in defining the benefi-cial 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

before gushing out of the spring or being tapped out: energy inter-ference, though irrelevant, is capa-ble of deeply modifying it chemi-cally 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 radia-tion, pollution from various ori-gins, might have highly relevant effects on the biophysical and bio-chemical 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 numer-ous scientific papers have been appearing in numerous chemical-physical magazines acknowledged by official science, though their implications are enormous. Recent papers have highlighted some possible paths to be fol-lowed to experimentally validate a whole class of new chemical-physical phenomena concerning extremely diluted water solutions (EDS) obtained through an itera-tive process of subsequent dilu-tions and succussions. It seems that it is really possible to obtain chemical-physical infor-mation 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 inter-ference generated by mechani-cal actions, or electromagnetic disturbances affecting its initial equilibrium, is increasingly con-firmed by current research. It is part of one of the best credited paradigm (33-36) of contempo-rary scientific community, that Fig. 2 - Representation of mineral water differentiation.

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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 proper-ties of the EDS from the chem-ical-physical point of view. The methodology of subsequent dilu-tions, 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 re-search groups, starting from dif-

ferent approaches and methodolo-gies (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 clas-sify a new category of chemical-physical 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 accred-ited with no reserve by the scien-tific community: flow calorimetry, conductometry, pHmetry, electric potential of galvanic cell elec-trodes and NMR spectrometry. The contribution of impurities

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 objec-tion raised by critics who question the possibility for the procedure applied to change the chemical-physical nature of the water sol-vent. 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 contribu-tion made by the self-restructur-ing of water molecules generated by external interference (far from the thermodynamic equilibrium). Such interference in this case con-sist in the following dilutions and subsequent succussions. The three graphs (Figg. 3-5) clearly show the contribution made by impu-rities matched to an additional relevant contribution made by a non-chemical agent. An impor-tant result yielded by this study, perhaps also by chance, has been discovering that EDS chemical-physical properties depend on time. As a matter of fact time as a parameter has been introduced by the fact that all such experi-ments have been conducted along a number of years.In addition, both parameters (spe-cific 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 expla-nation of the increase of specific

Fig. 3 - Heat of mixing Qmix

(Jkg-1) as a function of the Mtot

(mol L-1) concentration of impuri-ties 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 impuri-ties 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.

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electrical resistance as a result of the preparation procedure and ageing may consist in the so-called Grotthuss Mechanism pro-posed by C.J.T. Grotthuss in 1806 (37) to explain the 5-time greater mobility of cations H+ and OH- which are always present in liquid water vis-à-vis other cations with ionic radius comparable with the two ions deriving from the phe-nomenon 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 correla-tion 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 atom-ic 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 measure-ments (Fig. 5). EDS acid or base calorimetric titrations show that the formation of bonds generated by water is marked by higher con-stants 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.Black symbols: dilution Ph.Red symbols: pH of aqueous solutions containing the same amount of impurities as EDS.

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.

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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 con-sidering its chemical composition. As shown in Figg. 5 and 6 such systems, which are far from equi-librium, are marked by:a. Presence of highs in the chemi-cal-physical parameters measured related to the age of the samples (Fig. 7)b. Dependence of chemical-physical parameters (in addition to age) also on the volume where the EDS is aged (Fig. 8).In particular, the latter phe-nomenon (item b) is definitely anomalous and unexplainable in the current paradigm as con-tradicting the classical concept according to which an intensive variable (as the ones measured)

cannot depend on the volume. It is clear therefore that the phe-nomena dealt with cannot be

explained through classic ther-modynamics. It is interesting to point out that the formation of water molecule clusters is contem-plated by quantum electrodynam-ics (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 repro-ducing 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 concen-tration of dissipative structures than higher volumes. The same physical-chemical parameters capable of detecting such struc-tures, namely specific electrical

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 (QE

mix, χE) is given by

the difference between the parameter experimental value and the parameter depending on the sample impurities.

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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resistance and heat generated by mixing, depend on the number, size and shape of dissipative struc-tures. Therefore in conclusion:- Parameters showing exceeding values (in general: variables report-ing 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 com-pliance 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 trigger-ing of new dynamics. The evolu-tion through time may instead be determined by the variance in number and size of the dissipa-tive structures. In the framework

of Thermodynamics of irrevers-ible processes, it is well known that the evolution of the system through time depends on the ini-tial conditions and on the path chosen by the system to evolve.Such an amount of experimental data leads us to validate the state-ment 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 mole-cule of liquid water which appear to be a system by far more com-plex than usually deemed, in plain words much more than a plain and chaotic bunch of “mol-ecule balls”.

9. CONCLUSIONS

Mineral water is healthy and suitable for healing the human body when affected by some organic diseases only if it origi-nates in a specific place, is not treated physically, chemically or electromagnetically, is tapped in accordance with specific regula-tions 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 so-called therapeutic mineral waters then, their effects must be demon-strated 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 con-tent 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 enti-ties specialized in bottling puri-fied 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 scien-tific 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 mak-ing the consumer misunderstand the relevance and specificity of mineral waters.They have strongly speculated on media hype quite often conceal-ing the excellent properties of the

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.

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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 therapeu-tic properties of mineral waters, it is not surprising that consum-ers, 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 environ-ment-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 thousand-year-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 fil-

trations 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 prop-

erties.

3 Reliable studies on climatology and physi-

ology define as specially suitable for human

health altitudes not higher than 800 above

sea level.

4 Mineral waters are classified in the follow-

ing 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 lat-

est 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 uri-

nary 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 judge-

ment 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 dif-

ferent 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 bio-

logical 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 tak-

ing 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 intermedi-

ate mineral concentration water contain-

ing bicarbonate and calcium: its content

in Calcium contributes, by 35% per litre,

to meet the daily average human require-

ments.

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 repu-

table international scientific journals

(Osteoporosis International), calcium con-

tained 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 moth-

er provides the baby with all the nutrients

required);

- During sport activity (it fights the forma-

tion of lactic acid);

- During menopause (preventing osteoporo-

sis);

- During old age (to reduce the risk of frac-

tures).

Sangemini, furthermore, thanks to its 333

mg Calcium per litre, is an indispensable

aid in case of lactose intolerance, high cho-

lesterol, 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 pres-

tigious 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”.

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-

Calcium Mineral Water. Osteoporosis

International, 4:323-324. 1994.

R.P. Heaney, G. Nappi. Assorbibilità del cal-

cio contenuto nell’acqua Sangemini. Vol.

Medicina Clinica e Termale n. 28-29. 1994.

14 Total dissolved solids indicate the quan-

tity 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 exam-

ple 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 modifica-

tions 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 suc-

cussions 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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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: [email protected]

INTRODUCTION

Because of the effects induced by malolactic fermentation (MLF) on sensorial character-istics of wines, this second-ary fermentation is particularly desirable for structured red or white products (Versari et al., 1999), but it can produce dele-terious effects on microbial sta-bility and organoleptic prop-erties of not-structured wines produced in warm climatic zones, which are often char-acterised by low malic acidity (Hervé et al., 2004).The MLF is promoted by some Gram+ Eubacteria, not spori-gens (Oenococcus, Leuconostoc, Pediococcus, Lactobacillus) which prefer anaerobic conditions but can proliferate also in air (O

2 tolerant), and involves the

decarboxilation of L(-) malic acid to produce mainly a, D- and L-lactic acid (Granchi

et al., 2005; Lonvaud-Funel, 1999; Saayman and Viljoen-Bloom, 2006; Volschenk et al., 2006). When the MLF is pro-moted 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 interme-diate pyruvate catalysed by D-lactic acid dehydrogenase. In its turn, pyruvate can be produced by L-lactate dehy-drogenation (Liu, 2003) or by reduction of L-malate to give oxalacetate which, after decar-boxylation, produces pyruvate which is subsequently reduced by L- or D-lactic acid dehydro-genase 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-

A MATHEMATICAL MODEL TO DESCRIBE

MALOLACTIC FERMENTATION

Key words: kinetic models, malolactic fermentation, lactic fermentation, Oenococcus oeni

ABSTRACT

The study aimed at determining mathematical models able to de-scribe the kinetics of substrates

consumptions (L-malate and D-glucose) and synthesis of end-

products 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 fi nal products were evaluated by mathematical

equations based on a same kinetic approach which in-volved the

introduction of a re-duced number (fi ve) of functional parameters

characterised by a well identifi ed biological meaning, namely bacterial

charge, substrate consumption and accumulation of end-products.

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way, ethanol, CO2 and mainly

D-lactic acid together with more reduced amount of the L-isomer.Although the conversion ofL-malate to L/D-lactate has been widely investigated (Zap-paroli et al., 1998; Liu, 2003; Coucheney et al., 2005) more information on the kinetics involved in this transforma-tion is needed to allow a better control of this fundamental process. Due to the impor-tance of MLF in winemaking, the development of a math-ematical model based on few parameters characterised by a clear biological meaning might represent a valid tool to allow a better control of this fun-damental process involved in winemaking of many impor-tant wines. Moreover, the kinetic approach followed and the related mathematical algo-rithms obtained have not been previously considered in this context.In an attempt to reduce the large number of possible vari-ables 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 devel-oped on the basis of the exper-imental data collected using the solutions, the experimen-tal points concerning the time evolution of L-malic acid in a white wine were compared with the theoretical values cal-culated by the model.

MATERIALS AND METHODS

The experimental kinetic runs used to identify the values to be assigned to the different equa-tion parameters were carried out utilising a batch reactor able to ensure anaerobic (N

2) 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 bio-reactor 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 homog-enous reaction medium aliquots under sterile and reduced condi-tion obtained by an overpres-sures of N

2 previously sterilised

by filtration. A second lateral neck was used to inoculate O. oeni bacteria previously sepa-rated 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 mag-netic stirrer.O. oeni ML 34 cells (Collection of the Department of Crop Biology, Pisa) were grown in sterile conditions in a modi-fied MRS medium (De Man et al., 1960) (Fluka, Milan, Italy), named MRS-TJC and contain-ing 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 steri-lised 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 ini-tial time (t=0) of the fermenta-tion process, which the following sampling time points refer to. The experimental runs were car-ried out under inert atmospheres (100% N

2 or CO

2). At each

time point a sample of the reac-tion media was collected by the sampling apparatus and divided in two aliquots. The first aliq-uot 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 deter-mine the concentrations of sub-strates (L-malate or D-glucose) and final products (L/D-lactate, ethanol) using specific commer-cial (Megazyme) enzymatic kits (Andrich et al., 1988). In order to validate the kinetic model, the same experimental proce-dure 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 acid-ity=9.1±0.2 g L-1 tartaric acid; malic acid=4.12±0.02 g L-1; lac-tic 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 val-ues 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 differ-ences occurring among experi-mental (Y

i, exper.) and calculated

(Yi,calc.

) data:

NF = Σ (Y

i,calc. – Y

i,exper.)2

i=1

In this expression N represents the total number of experimen-tal 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 parame-ters related to the time evolution of the bacterial cells (k

B = kinet-

ic constant of bacterial popula-tion growth [min-1]; B

0 = bacte-

ria concentration [CFU·mL-1] at the initial run time) was carried out utilising the experimental data deriving from the determi-nation of the bacteria concen-tration (e.g. run 1 reported in Table 1 involved 10 experimen-tal determinations for k

B 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 experimen-tal determinations of L-malic acid plus 10 determinations for L- and D- lactic acid, respective-ly, for a total of 30 experimen-tal values). The R

L,M parameter

(constant related to the percent-age of L-lactic acid produced for unit of L-malic acid converted) was evaluated utilising 20 exper-imental 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 = concentra-

tion of D-glucose initially added; k

G = specific kinetic activity

shown by a single cell [L·CFU-

1·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 deter-minations for D-glucose plus 9

Table 1Parameters (mean ± CI) and corresponding square values of the correlation coeffi cients 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)B

0 10-11

(CFU·L-1)‡

kM 1016

(L·CFU-1·min-1)M

0

(mmol·L-1)R

L,Mr

B2 r

M2 r

L2 r

D2

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 CO

2); ‡ CFU = colony forming units.

kB, kinetic constant of bacterial population evolution; B

0, concentration of bacteria at the initial time; k

M, kinetic constant of L-malate conversion;

M0, concentration of L-malate at the initial time; R

L,M, accumulation rate of L-lactate.

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determinations for ethanol and L/D- lactic acid, respectively, for a total of 36 experimental val-ues). The R

L,G parameter (con-

stant related to the percentage of L-lactic acid produced for unit of D-glucose converted) was evalu-ated utilising 18 experimental points (9 of L- and 9 of D- lac-tic acid, respectively; see run a reported in Table 2). As regards the two different atmospheres tested (100% N

2 or CO

2), five

replications were performed for MLF (Table 1), whereas three replications for N

2 and two for

CO2 were performed for lactic

fermentation (Table 2).

RESULTS AND DISCUSSION

A kinetic model to describe malolactic fermentation

MLF, promoted by the malolac-tic enzyme, involves the direct decarboxylation of L(-)-malate to produce L(+)-lactate and CO

2 (Arthurs and Lloyd, 1999;

Kunkee, 1991; Labarre et al.,

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 pre-dominant presence of the L ster-eo isomer ([L]

t=t) also a more

reduced amount of the D form ([D]

t=t) was always detected in

the reaction medium, differ-ent concomitant and competi-tive reactions must be involved

(Lafon-Lafourcade, 1975; Lonvaud et al., 1977; Liu, 2003).According to the stoichiometry of MLF, the sum of the experi-mental values determined for the three species involved in this transformation ([M]

t=t, [L]

t=t and [D]

t=t) did not change

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):

Table 2Parameters (mean ± CI) and corresponding square values of correlation coeffi cients 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.

Run No. e.a.† T(°C)

kB·104

(min-1)B

0·10-11

(CFU·L-1)‡

kG·1016

(L·CFU-1·min-1)G

0

(mmol·L-1)R

L,Mr

B2 r

G2 r

E2 r

L2 r

D2

a (9)* N2

23 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

b (11) N2

24 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

c (9) N2

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

d (7) 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

e (8) 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 CO

2); ‡CFU = colony forming units.

kB, kinetic constant of bacterial population evolution; B

0, concentration of bacteria at the initial time; k

G, kinetic constant of D-glucose

conversion; G0, concentration of D-glucose at the initial time; R

L,G, accumulation rate of L-lactate.

Fig. 1 - Time evolution of the chemical species involved in malolactic fermentation.M = malic acid; L = L-lactic acid; D = D-lactic acid.

020_029_Andrich.indd 23 27/10/11 10:45

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[M]t=0

= [M]t=t

+ [L]t=t

+ [D]t=t

(1)

so that no significant accumula-tion of any other possible inter-mediate involved in this fermen-tation process seemed to take place. From equation 1 the fol-lowing 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 accumu-lation 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 follow-ing 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 medi-um at a random time t=t, and k’ represents the first order kinetic constant. Assuming the concen-tration of the enzyme involved in this transformation to be pro-portional to the density of lactic bacteria cells ([B]

t=t) in the reac-

tion medium, the following rela-tion can be drawn:

k’ = kM

× [B]t=t

where the proportional factor k

M is related to the kinetic activ-

ity shown by a single active cell of the bacterial population. If

the rate of cells density evolu-tion (d[B]

t=t/dt) during time can

be evaluated as the difference between the bacteria replication (r

R) and inactivation (r

D) rates,

this expression can be obtained:

d[B]t=t

/dt = rR - r

D

and assuming that both rR and r

D

rates follow a first order kinetics, the below reported relations can be deduced:

d[B]t=t

/dt = rR - r

D = k

R ⋅ [B]

t=t - k

D ⋅ [B]

t=t =

= (kR - k

D) ⋅ [B]

t=t = k

B ⋅ [B]

t=t

where the kinetic constant kB is

equal to the difference between the kinetic constant of the bac-teria replication rate and that of their inactivation (k

B = k

R -

kD). Thus, to calculate the time

course of L-malate concentra-tion in the reaction medium, the following system of two differ-ential 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]t=0

· e kM

/kB

· Bt=0

· (1 – ekB · t)

where [M]t=0

is the L-malate concentration initially (t=0) present in the reaction medi-um, k

M the kinetic constant of

L-malate conversion expressed for active cell, k

B the kinetic con-

stant related to the time evolu-tion of the active bacterial popu-lation, 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 condi-tions, namely run time equal to

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

t=0).

Indeed:

lim t→0

[M]t=t

= lim t→0

[M]t=0

· e kM

/kB · B

t=0 · (1 – ek

B · t) =

= [M]t=0

· e0 = [M]t=0

lim t→∞

[M]t=t

= lim t→∞

[M]t=0

· e kM

/kB · B

t=0 · (1 – ek

B · t) =

= [M]t=0

/e∞ = 0

Apart from the sign assumed by the kinetic constant k

B (k

B

> 0 when the bacterial popula-tion increases and k

B < 0 when

it decreases), the exponential expression:

kM

/kB · B

t=0 · (1 – e k

B·t)

is always negative. Indeed, if k

B > 0 then 1 – e k

B·t will be

negative and so the whole expo-nential expression as well, while on the contrary if k

B < 0 then

1 – e kB

·t will be grater than 0 but the total exponential factor will assume the same sign of k

B

and then will be still negative. Thus, the possible increase or decrease of the lactic acid bac-terial population affects only the degree of L-malate con-version but obviously cannot change the direction of this transformation.On the basis of the relation pre-viously 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

) == R

L,M + R

D,M

{

020_029_Andrich.indd 24 27/10/11 10:45

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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 R

L,M and R

D,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

L · [M]

t=0 · (1 - e k

M/k

B · B

t=0 · (1 – ekB·t))

while

[D]t=t

= RD,M

· ([M]t=0

- [M]t=t

) = (1 - RL,M

) · [M]t=0

·· (1 - e k

M/k

B · B

t=0 · (1 – ekB·t))

In this way, with five param-eters (k

B, B

0 = [B]

t=0, k

M, M

0 =

[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]

t=t), L-malate ([M]

t=t) consump-

tion and those of L ([L]t=t

) and D ([D]

t=t)-lactate accumulation

(Table 1). The kinetic constant of the bacterial population evo-lution (k

B) was affected by a

high variability so that the cor-relation coefficient showed a remarkable variation passing from 0.27 to 0.89. The number of bacterial cells did not change significantly during the experi-mental runs with malate as sub-strate, 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 k

B so that in some

cases the bacterial population showed a slightly increase also when L-malate was the only substrate present in the reac-tion medium. According to the literature (Pilone and Kunkee,

1972; Andrich et al., 1988; Cox and Henick-Kling, 1989, 1995; Passos et al., 2003), our experi-mental 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 k

M constant, connected with

L-malate decrease and D/L-lactate increases, were not affect-ed by the different initial con-centrations of L-malate (M

0),

the different amount of bacte-rial population (B

0) and its time

evolution (kB). Although k

M was

affected by a high variability as well – as shown by the confi-dence intervals – , it was possible to calculate a mean value (k

M,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 (r

M, r

D and r

L) 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 (R

L,M) during L-malate

conversion underline how during conversion the ratio between the concentrations of the two prod-ucts, L- and D-lactate, remained almost unchanged. On the con-trary, this not dimensional factor was remarkably affected by the composition of the surrounding atmosphere (100% N

2 or CO

2).

In particular, when an inert atmosphere of N

2 was ensured,

a value of RL,M

,mean

equal to 0.79

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.

020_029_Andrich.indd 25 27/10/11 10:45

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± 0.03 (p=0.05) was obtained, while an R

L,M,mean value of 0.91 ±

0.02 was found when only gase-ous CO

2 was present.

A kinetic model to describe the lactic fermentation of D-glucose promoted by het-erofermentative 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 fol-lowing two relations can be writ-ten:

[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 follow-ing 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 consump-tion 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 concentra-tion, the system of two differ-ential 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 mathe-matical relation can be obtained:

[G]t=t

= [G]t=0

· e kG

/kB

· Bt=0

· (1 – ekB·t)

where [G]t=0

represents the D-glucose concentration initially (t=0) present in the reaction medium, k

G the kinetic con-

stant of D-glucose conversion expressed for active cells, k

B

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 rela-tions previously reported and adopting the same procedure used for L-malate, the below reported kinetic equations can be written:

[E]t=t

= [G]t=0

- [G]t=t

= [G]t=0

· (1 – e kG

/kB

· Bt=0

· (1 - ekB·t))

[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

) == R

L,G + R

D,G

[L]t=t

= RL,G

· ([G]t=0

- [G]t=t

) = RL,G

· [G]t=0

·· (1 – e k

G/k

B · B

t=0 · (1 - ekB·t))

and

[D]t=t

= RD,G

· ([G]t=0

- [G]t=t

) = RD,G

· [G]t=0

·· (1 – e k

G/k

B · B

t=0 · (1 - ekB·t))

Also for D-glucose transforma-tion, the identification of the best values to be assigned to the five functional parameters of the kinetic model (k

B, B

0 = [B]

t=0, k

G, M

0 = [M]

t=0, R

L,G) was

carried out utilising the experi-mental data related to the time evolutions of bacterial popu-lation ([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 kinet-ic constant k

B (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 coeffi-cient varied widely passing from 0.19 to 0.95. The number of cells did not change signifi-cantly during the experimental runs and this justifies the low correlation coefficients found. Also in this case, together with negative also positive values of k

B were obtained. The k

G con-

stant, 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 calcu-late a mean value of k

G with

a rather restricted confidence interval (k

G,mean = 0.65 ± 0.17).

The kinetic constant kG,mean

(0.65·10-16 [L·CFU-1] ·min-1) of D-glucose conversion was much lower (k

G,mean/k

M,mean = 0.07)

(Andrich et al., 1993) than that found for L-malate (k

M,mean =

9.24·10-16 [L·CFU-1]· min-1). Being the rates of lactic fermen-tation of D-glucose very low, it needed a lot of time to detect sensible reductions of this mon-osaccharide during the experi-mental runs. This increased the experimental errors and made more difficult to obtain corre-lation coefficients comparable to those found using L-malate as substrate of fermentation (Table 1).Contrary to what found for L-malate, the conversion factor R

L,G (R

L,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 CO

2 in the

atmosphere. Thus, it is possible

{

020_029_Andrich.indd 26 27/10/11 10:45

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to exclude that carbon dioxide could selectively inhibit the two enzymes (D- and L- dehydro-genases) involved in the pyru-vate reduction to produce the two lactic acid isomers. Indeed, pyruvate is an intermediate of the lactic fermentation of D-glucose and its hydrogena-tion allows the production of D/L-lactate.The accumulation of D-lactate during MLF could occur by hydrogenation of pyruvate com-ing directly from L-malate by a single reaction step (dehy-drogenation and decarboxyla-tion) (Lonvaud et al., 1977) or by a previous dehydrogenation of L-malate to produce oxalac-etate (Lafon-Lafourcade, 1975), which is successively decarboxy-lated to give pyruvate. In this case, increasing concentrations of CO

2 in the atmosphere would

be able to inhibit the decaboxy-lation step and then the accu-mulation of pyruvate as well,

with a consequent reduced pro-duction 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 CO

2 as shown by the k

M val-

ues reported in Table 1.

Validation of the kinetic modelTwo different experimental runs were performed to test the suit-ability 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) previ-ously sterilised by filtration and containing malic acid at a con-centration of 4 g L-1. In Table 3 are reported the initial concen-trations of the two substrates used in these runs, the values of the two kinetic constants k

M,mean

and kG,mean

as well as the two kinetic parameters [B]

t=0 and k

B

necessary to describe the evolu-tion 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.

Table 3Values 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%) N

2 (100%)

Temperature (°C) 22 24

[B]t=0

(CFU·L-1)† 0.60·1011 2.93·1011

kB (min-1) 3.9·10-5 6.9 ·10-5

[M]t=0

(mmol·L-1) 38.4 30.6

[G]t=0

(mmol·L-1) 12.6 -

kM

(L·CFU-1·min-1) 9.24·10-16 9.24·10-16

RL,M,mean

0.79 0.79

kG (L·CFU-1·min-1) 0.65·10-16 -

RL,G,mean

0.41

B0,det (CFU·L-1) 0.58·1011 3.03·1011

†CFU = colony forming units;B

0,det = the experimentally determined bacterial charge initially present in the reaction medium.

020_029_Andrich.indd 27 27/10/11 10:45

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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 concentra-tions 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 evo-lutions 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 cal-culated 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 metabo-lites directly involved in MLF (L-malate, L- and D-lactate) uti-lising 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 con-stant 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 evolu-tion of the microbial population can be disregarded, the following relation would be obtained:

-d[S]t=t

/dt = kS × B

0 × [S]

t=t

where [S]t=t

represents the sub-strate concentration (L-malate = [M]

t=t or D-glucose = [G]

t=t) in the reaction medium at a

generic time t=t, while kS is the

kinetic constant of the substrate transformation (k

M or k

G of

Table 3). B0 represents the micro-

bial concentration (CFU·L-1)initially present in the reaction

medium which remained practi-cally unchanged during all the experimental run. The differ-ential equation above reported can be integrated to obtain the following expression:

[S]t=t

= [S]t=0

· e –kS

· B0

· t

while the accumulation of the product P (ethanol, L- and D-lactate) in the reaction medi-um can be described by the rela-tion:

[P]t=t

= RP,S · ([P]

t=0 - [P]

t=t) = R

P,S · [S]

t=0 · (1 – e –k

S · B

0 · t)

where RP,S

represents the conver-sion factor related to the accu-mulation of the product P deriv-ing 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 (B

0,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 popula-tion occurred during both these two experimental runs, as shown by the positive sign assumed by the kinetic constant k

B (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 prod-ucts (L- and D-lactate) com-pared 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 simpli-fied version of this model could

020_029_Andrich.indd 28 27/10/11 10:45

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be usefully utilised, at least to have a preliminary roughly pic-ture 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 accumula-tion of the products P (ethanol, L- and D-lactate) with time, by the following relations:

B0 = 1/(k

S · t) · ln ([S]

t=0/[S]

t=t)

B0 = 1/(- k

S · t) · ln (1 - 1/ R

P,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 activi-ties shown by different bacterial populations could be more easily obtained.

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

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020_029_Andrich.indd 29 27/10/11 10:45

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

Retrospective and prospective epidemiologic studies by the American USF/Byrd Alzhe-imer’s Institute and University of South Florida suggest that enhanced coffee/caffeine in-take 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 re-duces brain amyloid-β levels/deposition through suppression

of both β- and γ-secretase.Because coffee contains many constituents in addition to caf-feine that may provide cognitive benefits against AD, Authors ex-amined 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 litter-mates, acute i.p. treatment with caffeinated coffee greatly and specifically increased plasma levels of granulocyte-colony

stimulating factor (GCSF), IL-10, and IL-6. Neither caffeine solution alone (which provided high plasma caffeine levels) or decaffeinated coffee provided this effect, indicating that caf-feine synergized with some as yet unidentified component of coffee to selectively elevate these three plasma cytokines.The increase in GCSF is par-ticularly 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 cy-tokines. Since it has previously reported that long-term GCSF treatment enhances cogni-tive performance in AD mice through three possible mecha-nisms (e.g., recruitment of microglia from bone marrow, synaptogenesis, and neuro-genesis), the same mechanisms could be complimentary to caf-feine’s established ability to sup-press A β production.Authors conclude that coffee may be the best source of caf-feine to protect against AD be-cause of a component in coffee that synergizes with caffeine to enhance plasma GCSF levels, resulting in multiple therapeutic actions against AD.

CAFFEINE IS ALSOTHE 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 dam-age 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 re-duce the risk of cells becoming cancerous. “Although it is known that coffee drinking is associated with a decreased risk of non-melanoma skin cancer, there now needs to be studies to de-termine whether topical caffeine inhibits sunlight-induced skin can-cer,” said Allan Conney, director


MICROWAVE CONVERTS ORANGEPEEL IN BIOFUEL AND PECTIN

Waste food products including orange peel could be used as a biofuel source, after being processed by a new micro-wave oven design. The micro-wave 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 produc-tion being just one example. In Brazil, the production process leaves 50% of the oranges un-used, creating 8 million tonnes of waste every single year.

ORANGE PEELINTO BIOFUEL

Opec, the Orange Peel Exploi-tation 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 enor-mously from its introduction.The microwave works by de-constructing 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 re-duction 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 cellu-lose, triggering the release of a lot of chemicals”. Products ob-tainable from orange peel also include pectin, porous carbons for use in water purifiers and insulation, and chemicals that act as catalysts and solvents.

WASTE CONVERSIONMICROWAVE

Among the materials that can be extracted in the waste con-

of the Susan Lehman Cullman Laboratory for Cancer Re-search. In this newly-published study, instead of inhibiting ATR with caffeinated water, Rutgers researchers, in collaboration with researchers from the Univer-sity 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

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-in-duced 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 bever-age intake with significant decreases in several different types of cancer, including skin cancer, just how and why cof-fee protects against the disease is unknown. “Caffeine might be-come a weapon in prevention because it inhibits ATR and also acts ad as a sunscreen and di-rectly absorbs damaging UV light”, said Conney.

version microwave are pectin, used by food industry workers to add thickness to products, carbons suitable for water pu-rifiers and catalytic chemicals, with all sorts of potential appli-cations. 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, capa-ble of processing tens of kilo-grams of oranges every hour. “At that scale you can show in-dustry 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 plenti-ful supply of oranges around. I am kind of hoping that by next year industry will start picking up on this”.


RESEARCH

CAFFEINATED COFFEE MAY LOWER THE RISK OF DEPRESSION

Research published in Archives of Internal Medicine has found an association with coffee con-sumption and lower risks of de-pression in women.The study by Lucas et al. in-volved 50,739 participants with an average age of 63 years, who were not taking antidepressants nor were di-agnosed with depression at the beginning of the follow-up period. The researchers from Harvard School of Public Health, Brigham and Women’s Hospital, Harvard Medical School and Columbia Univer-sity (US) analysed data from food frequency questionnaires completed between 1980 and

2004 and data collected dur-ing 10 years of follow up be-tween 1996 and 2006. The questionnaire included ques-tions on coffee (caffeinated and decaffeinated), tea (non-herbal), caffeinated soft drinks, caffeine-free soft drinks, and chocolate consumption. The researchers classified partici-pants into 5 categories of cof-fee 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 depres-sion and about the regular use of antidepressant medica-tion. The study also collected

SWEETENED DRINKS AND TYPE 2 DIABETES

A study has examined the as-sociations of sugar and arti-ficially-sweetened beverages with incident type 2 diabetes in men and found that sugar-sweetened beverages are risk factors for type 2 diabetes but that artificially-sweetened beverages had no associa-tion after multivariable ad-justments. This 20 year U.S. study by Koning et al., pub-lished in the American Journal of Clinical Nutrition, recruited 40,389 participants aged 40-75 years old in 1986. Participants completed ques-tionnaires every other year to assess health status and lifestyle factors. A semi-quan-titative food frequency (FFQ) was completed every 4 years to assess the intake of sugar-sweetened and artificially-sweetened beverages. The FFQ was validated against

two 7-days diet records completed 6 months apart. Koning et al. also recorded consumption of water, low-fat 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 consump-tion of sugar-sweetened bev-erages was 2.5 servings/week (mostly cola) and for artificially-sweetened bever-ages was 3.4 servings/wk. It reports that the consump-tion of sugar-sweetened bev-erages was associated with a lower quality diet involv-ing a higher consumption of

processed meat, high energy and fat consumption and low protein/fibre, whereas artificially-sweetened bever-age consumption was associ-ated with higher quality diet. Koning et al. state that intake of sugar-sweetened bever-ages was significantly associ-ated with the risk of type 2 diabetes although intake of artificially-sweetened bever-ages was not. It reports that 1 serving of sugar-sweetened beverages per day was sig-nificantly associated with a 16% increased risk of type 2 diabetes and that this was pri-marily due to colas and car-bonated 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 bever-ages 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 asso-ciated 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

data on age, weight, smoking status, menopausal status, use of postmenopausal hormone therapy and previously diag-nosed medical conditions. Ad-ditionally, 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 inci-dent cases of clinical depres-sion and revealed an inverse, age-adjusted, dose-response relationship between caffein-ated 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 consum-ing 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 non-coffee sources and depression risk. The Authors believe that the caffeine is responsible for coffee’s beneficial effect on depression.

RSSL


WINE PRODUCTION

TECHNOLOGY AND RESEARCHFOR THE BEST WINE FERMENTER

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

of Agriculture of the Universi-ty of Pisa. It turns upside down the current techniques of wine-making, refinement and main-tenance of all types of wine, both red and white.Onda is a container equipped

with a patented system thatconsists of two components,the technical gas injection sys-tem and the motion and rid-dling 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 di-oxide, argon, nitrogen, com-pressed air etc.) which allows to make the liquid mass homo-geneous, to control the kinet-ics of the fermentation proc-ess, and the refinement and the preservation of the wine. The motion and riddling sys-tem of the liquid of the must, which is operated by a pneu-matic 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 con-trol valve.While the ram is working it sets the pipe in alternating motion, as a result the disc produces a delicate move-ment 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 stress-ing the cap directly, reduc-

ing the production of lees and the loss of aromas, moreo-ver all traditional riddling me-chanical techniques, such as the use oenological pumps, pressers etc., become unnec-essary. The riddling system is totally au-tomated and it allows to mod-ulate the pause/working times over a 24-hour period.The Onda container can also be used for white wine mak-ing. The injection of inert gas-es right from the bottom (ar-gon, nitrogen, etc.) allows to reduce to the minimum the ox-idation processes which are bad for the flower must and to preserve the aromas and the quality unchanged. Further-more 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 it-self, and also the preservation of long-term wine through the use of inert gases (argon or ni-trogen).(Ghidi Metalli - Via Circon-vallazione 64 - 51011 Bor-go a Buggiano - PT - Italy -Tel. +39 0572 32216 -Fax +39 0572 30887 - email: [email protected])Onda wine fermenter (Ghidi Metalli).


Rehydration is not only an ad-dition 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 mini-mum risk of stuck fermentation and a fast dominance over in-digenous microflora, clean fer-mentations and a clear expres-sion of the yeast characteristics, costs savings, a complete auto-matic control of the inoculation and of the “pied de cuve” and very repetitive results regardless of impediments.An extensive experimental activ-ity carried out by the Research

YEAST REHYDRATIONAND PRE-CONDITIONING

and Development Department of Enologica Vason regarding the vinification of red and white wines from different grape vari-eties revealed that the success of a fermentation is not just the result of choosing the best yeast and dosing the proper nutri-ents, provided at the right time. For practical reasons related to transport and storage, yeasts are generally provided in a dry form in oenological appli-cations. 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, so-called rehydration, is extremely delicate for the survival and the

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

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 pre-conditioning of yeasts.The company proposes two models, Easyferm 25 Rehydra-tion 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 han-dles automatically the following “pied de cuve” process both for primary fermentations and sparkling wine fermentations.(Juclas - Via Mirandola 49/A -

Z.A.I. - 37026 Settimo di Pescantina - VR - Italy - Tel. +39 045 6859017 - Fax +39 045 6750691 - email: [email protected])

Maselli Misure has designed and developed the FM-01 system to monitor the fermen-tation processes for red and white wine and beer.The sensor is a refractomet-ric analysis unit with micro-processor and has the very special feature of being ex-tremely 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

SYSTEM FOR FERMENTERS

musts completely automatic. The unit can be connected, via a RS485 serial connec-tion, to a receiver on which a specific Maselli software has been installed. The meas-ured 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

the fermentation process and to send out the relative alarm messages.(Maselli Misure - Via Baganza

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

4/3 - 43125 Parma - Italy - Tel. +39 0521 257411 - Fax +39 0521 250484 - email: [email protected])


WINE PRODUCTION

Ragazzini proposes the stain-less steel 316 pumps. The pumping casing consists of a single stainless steel 316 casting and all parts in con-tact with pumped liquid are made of stainless steel, thus making it suitable for being used also with hot products and aggressive liquids (tar-taric and citric acids, sulphur-ous solutions, etc.). The cylin-ders, 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 inter-changeable.The main advantages of Rag-azzini pumps are the more ef-fective compensation to avoid any vibration and wear in the

PISTON PUMPS

pipes, high compression ratio for a steadier flow and a bet-ter efficiency, especially with dense products such as lees and mashed fruit, and a more linear thrust to avoid mechani-cal wear and energy loss.The particular backflow ballcock is provided with in-terchangeable teflon seals. The long life and minimum movement effort are com-bined 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 of-fered, such as a pump with capacity variation by fre-quency inverter, remote con-trol, and a dampener clean-ing system.2NCM-3NCM-5NCM mod. can be equipped with fre-quency inverter motor inte-

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 “on-off and speed switching” or to drive the fluid reverse, and

they are arranged for the in-troduction of a cleaning sys-tem 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: [email protected])

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 ac-tion that fully respects the fea-tures of the product.

DESTEMMERS-CRUSHERS

The upper part of these ma-chines 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 be-ing treated. This shaft is installed inside a perforated cylinder that separates the stems from the grapes. The shaft and cylinder

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 work-ing conditions.In the design of its NDC models, Della Toffola has paid great at-tention to ensuring the versatility of these machines, which can be used in various ways according

Aisi 316 stainless steel piston pump (Ragazzini).


to the specific need. For exam-ple, 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 destem-ming, to leave a proportion of the stems amongst the crushed grapes and thus facilitate drain-age during the crushing stage (mod. NDC 50) and, if neces-sary, the destemming action can also be completely disabled.All the NDC models are complete with internal wash-ing systems and can also be NDC 8 destemmer-crusher (Della Toffola).

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 perfo-rated cylinder to be removed completely. It is equally easy to shift the crushing roller bed sideways for easy and thor-ough inspection.(Della Toffola - Via Feltrina 72 - 31040 Signoressa di Trevignano - TV - Italy - Tel. +39 0423 6772 - Fax +39 0423 670841 - email: [email protected])

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FILLERS AND CAPPERS

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 in-cludes 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 Microbiologi-cal Isolator and the environment

NEW CONCEPT IN ASEPTIC FILLING

is sterilized at the beginning of the production with a spray so-lution of Peracetic Acid (PAA). The sterility is then maintained with an overpressure of sterile air (class 100) supplied by ac-tive filtration stations equipped with HEPA filters.PET bottles and closures are treated with a Peracetic Acid-based solution with given con-centration, temperature, and pressure. Once the bottle is sterilized externally and inter-nally, it is rinsed with sterile water. GEA Procomac rinsers are equipped with newly de-signed nozzles, which dramati-cally reduce the rinsing time and use very little water. Both rinser and sterilizer have been spe-cifically designed to minimize the number of wear and tear parts for easy maintenance. Closures are treated by spray-ing 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 par-ticles up to 10x10x10 mm.

The product tank is positioned on top of the filling machine.GEA Procomac Modulbloc is equipped with a brushless cap-per, featuring the patented GEA Procomac thermal barrier.The compact design of Modul-bloc 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 con-centration and pressure.GEA advertises, “One con-cept, different configurations”. Because by assembling noz-zles in different configurations in the sterilizer, rinser, filler and capper it is possible to achieve different machine speeds, start-ing 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 avail-able, up to 120 hours and up to 72 hours of continuous pro-duction time in HA condition LA condition respectively, and <0,5 ppm of total peroxide in the final product.GEA Procomac has also con-sidered 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 dis-tributed using a refrigerated supply chain. GEA Procomac Modulbloc ESL version easily meets these requirements with a small footprint and easy op-eration. Containers and caps are sterilized with sprayed Per-acetic Acid. PAA concentration, temperature and spraying time are continuously monitored to achieve a minimum of 3-log reduction on specific microor-ganism. 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 with-out 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: [email protected])

PAA aseptic filling line (GEAProcomac).


FILLERS AND CAPPERS

Netfill is an Italian company specialised in the design and development of electronic net weight fillers for liquid prod-ucts. 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 manage-ment organization that enable

NET-WEIGHT FILLER

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 mechani-cally and electronically, preci-

Electronic net-weight filler (Netfill).

sion and accuracy of filling, hygiene and ease of cleaning, and modular design and flex-ibility with quick and easy for-mat changes.The system consists mainly of a self-draining pressurized tank with a pneumatically activated hygienic valve. A load cell lo-cated under each filling station, which is linked to a microproc-essor, detects the net weight. In every cycle, the container is weighed before, during and af-ter the completion of the filling, with an automatic correction al-gorithm 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 ma-chine 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 mono-block format with integrated cappers. Closing systems are available for press-on caps, screw caps, trigger sprays, dispensers, and angle neck bot-tles. The fillers and monoblocks of the NF series can be sup-plied in Atex and anti-corrosion versions.(Netfill - Via Mazzini 22 - 46100 Mantova - Italy - Tel. +39 0376 295101 - Fax +39 0376 295633 - email: [email protected])

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 sys-tems. The company pays great attention to the development of know-how, thus realizing impor-tant patents for the sector.Rejves proposes the rotary elec-tronic 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 be-hind, straightens the dip tube and inserts it into the bottle before they go to the chucks. The belt pneumatic device is

CAPPING MACHINES

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 dou-ble 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 mo-tor 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 MTG’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 “Weihenstephan” Institute, the outstanding quality of the rubber com-pound 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 open-ing and closure gripper control.The second one is different for the dip tube stretching, replac-ing the pneumatic cylinder with a linear servomotor. It is possi-ble to modify several heights by HMI and remove the mechani-cal part.(Rejves - Via A. Grandi 4/A - 46045 Marmirolo - MN - Italy - Tel. +39 0376 294700 - Fax +39 0376 298877 - email: [email protected]) MTR.DS/540-8/EL electronic capper (Rejves).

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.

Speciale F. & C. srl Via Torrisi 18 ▪ 95014 Giarre (CT) ▪ Italy

Tel.+39.095.931124 ▪ Fax +39.095.930279 [email protected] ▪ www.speciale.it


PACKAGING EQUIPMENT

P.E. Labellers is the greatest pri-vate group worldwide manufac-turing 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 cus-tomer. One of the strong points of P.E. Labellers, supported by an after-sale service spread

LABELLING SOLUTIONS

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 tech-nologies used on PE machines:- Ergonomic safety guards al-lowing greater accessibility

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 cam-eras and photocells- Programmable changeovers - Interchangeable cold-glue/self-adhesive labelling stations on the same machine- Automatic lubrication systems (ordinary maintenance opera-tions removed)- Modular machines allowing to combine various labelling tech-nologies 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 la-belling 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 elec-tric department.At the headquarters, located in Porto Mantovano, Mantova, there are the sales, administra-tive, after sales and R&D de-partments and the production site of rotary labeller for mid-high speed. Furthermore there are, always in the province of Mantova, 6 branch offices, where the production of rotary and linear roll-fed labellers, ro-tary 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 produc-tion of machine frames and conveyors.Furthermore P.E. numbers among its branch offices, one site in Cincinnati, USA, and another one in San Paolo, Bra-zil, 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 pro-duction plant has been inau-Adhesleeve labeller (P.E. Labellers).

Velo Acciai Srl › Via S. Lorenzo, 42 › Ca’ Rainati31020 S. Zenone degli Ezzelini (TV) ITALYtel. +39 0423 968966 › fax +39 0423 968982www.veloacciai.com › [email protected]

CROSS FLOW FILTERS BY VELO ACCIAIInnovative hollow fiber plants for musts and wines fil-tration. Low power consumption, quality and excellent brightness of the filtered product.

IMPIANTI DI FILTRAZIONE TANGENZIALE VELO ACCIAIInnovativi impianti a fibra cava per filtrazioni di mo-sti e vini fermi e frizzanti. Basso consumo energetico, qualità e brillantezza del prodotto filtrato eccellenti.

TECNOLOGIE A MEMBRANADesign / Tecnologia / Innovazione

MEMBRANE TECNOLOGIESDesign / Tecnology / Innovation

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. intro-duced the new Adhesleeve technology, which is the most economical and ecological

solution for roll-fed labelling. Due to this innovative technol-ogy P.E. has achieved several important goals:- sanitary, environmental, eco-logical: 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 prod-uct entirely recyclable.- user friendly, reliability, sav-

ings: this new labelling ma-chine is easy to use and does not need skilled labeller opera-tors. Being available also with the thermal shrinking system, this technology brings remark-able savings thanks to the op-tion 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 label-ler 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 Europa25 - 46047 Porto Mantovano -MN - Italy - Tel. +39 0376389311 - Fax +39 0376389411 - email: [email protected])

A WORLD OF BOTTLINGTECHNOLOGIES

Every year the world consumes over 600 billion litres of bev-erages 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-

duction, bottling and packag-ing of drinks in general. The key event at the FieraMilano trade fair district in Rho this November.This is an appointment “not-to-be-missed” for Sacmi. With Sacmi Beverage, the Group business unit that supplies ma-chines and turnkey plants, the company provides everything from bottling systems to pack-aging 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 invest-ment and the recent company synergies are proposed.The new Monobib, a produc-tion island that combines the entire filling and packaging functions needed to make bag-in-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 advan-tages 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 innova-tive Sacmi Pakim system for the production of bag-in-box pack-ages 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 produc-tivity, with output rates span-ning from 820 (1.5-L bag) to 300 bags per hour (with larger 20-L bags). Key features of the machine – the square, stain-less steel framework of which ensures reliability and long-lasting performance – include the ultra clean valve (also in stainless steel), the mass flow meter and the post-filling in-Laser-guide vehicle (LGV) for pallet handling (Sima).

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LITA srlStrada Provinciale Chieri, 19/3

10046 Poirino (To) - ItalyTel.+39 011 94.31.004 Fax+39 011 94.31.900

web: www.lita.to.it - e-mail: [email protected]

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.


PACKAGING EQUIPMENT

jection system that injects ni-trogen 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 packag-ing. Excellent productivity is combined with outstanding flexibility thanks to the control software that saves the sizes and thus speeds up changeo-ver tasks, which can be com-

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” bac-teriological filter.Last but not least, Fill Bag is an automated bag-in-box cutting, forming and filling system that Sacmi Pakim provides com-plete 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, resid-ual air extraction, a supplied-as-standard software for auto-matic 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 Label-ling. Incorporating a combina-tion of several technologies – cold glue and self-adhesive –, Opera 400 Combi offers the perfect response to the label-ling demand for flexibility. The heart of the machine is the cen-tral turret, which has several labelling stations attached to a load-bearing structure. It is this structure that allows differ-ent labelling technologies to be grouped together on the same machine. The key advantage of the machine lies in the pos-sibility 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 pack-aging generally available on the market, it can also handle multiple palletization (different products from different produc-tion lines). A palletizer that is used as a true “anthropomor-phous robot”, characterised by enormous flexibility as regards both configuration (with 4 dif-ferent picker heads, pneumatic grip, suction cups, combi or layer) and the product types being handled. Each robot can handle up to 4 palletiz-ing positions, plus layer cards and empty pallets.The last innovation being taken to Simei also regards end-of-line solutions, a ground-break-ing 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 de-signed 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: [email protected])Maris 1 K palletizer robot (Sacmi Packaging).


With over 40 years of experience in the end-of-line automation, Ital-project 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 pro-vides 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-of-line machinery to suit the customer needs such as robust, reliable, and productive machines.Italproject proposes the Maxipal,

PACK TO RACK PACKAGINGSOLUTIONS

a reliable automatic sweep pal-letiser 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 maga-zine, and full/empty pallet roller conveyors. A carriage payload of 300 kg and a magazine ca-pacity 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: [email protected])

Maxipal palletising system (Italproject).


ANCILLARY EQUIPMENT

Founded in 1990 and oper-ating 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 de-manding 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-

A NEW LEVEL OF HYGIENEIN THE BEVERAGE INDUSTRY

dustry, Cerobear proposes a highly sophisticated range of application dedicated to bear-ing designs (ISO dimensions and customized designs) and state-of-the-art materials in com-bination with special heat treat-ment processes, which offers customers a variety of solutions for typical bearing problems as well as hygiene and operating cost advantages.The main advantage of ce-ramic 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 compa-rable to that of a noble gas,

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 suffi-cient lubrication and in some applications hybrid bearings are operating even totally dry. Furthermore, Si3N4 offers twice the hardness of hardened bear-ing steel and therefore provides very little wear rates, even un-der 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 re-sistance (=service-life) than conventional bearing steels, but also a superior corrosion resistance, up to 100x better than “corrosion resistant” bear-ings 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

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

Ceramic and hybrid rolling bearings (Cerobear).


cleansing detergents like PAA or H2O2. Instead of hiding bearings behind seals or gas-kets, 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 ex-treme 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 engi-neers 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 spe-cialist for customized bearings for food and beverage ap-plications, 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 calcula-tion and design, machining capabilities for state-of the-art materials, the shortest delivery times of the industry to an ex-cellent after-sales service.(Cerobear - Kaiserstrasse 100 D - 52134 Herzogenrath -Germania - Tel. +49 0 2407 955 647 - Fax +49 0 2407 96224 - email: [email protected])

After the surprising results of the first participation at Simei 2009, this year MTG choos-es this international trade show for machinery, compo-nents 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 solu-tions.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 brand-new hose “MTG Winefood”,

SPECIAL HOSESFOR THE BEVERAGE INDUSTRY

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 unal-tered the smell and taste of the oil conveyed.Acqua ADT-K, the perfect so-lution for supplying drinkable water in a number of bever-age 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

the German DVGW-W270 and KTW regulations.On request, the MTG Sales team plans meeting with cus-tomers and offers free entry tickets for the Simei.

MTG hoses for hot water up to 60°C.

(Manifattura Tubi Gomma - Via Pigafetta 10/12 - 36040 Grisignano di Zocco - VI - Italy -Tel. +39 0444 614755 - Fax +39 0444 414102 - e-mail:[email protected])


CONTAINERS AND CLOSURES

THE BEARABLE LIGHTNESS OF PET

During the last few years, one of the most important social sce-narios 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

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 bever-ages, can be made essentially in the only one direction, light-weight containers.To get light or ultra-light bottles, many aesthetic and technologi-cal variables must be taken into consideration because of their big impact, not only on the con-sumer choice and on the percep-tion 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 cus-tomers, 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.

The neck finish conversion can allow to acquire a weight reduc-tion 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 facto-ries, 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 devel-oped by the R&D Dept. Research came to Swerve, a patented solution able to reduce the ex-cess 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-friend-ly 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 con-tainers without forgoing style and shelf-appeal.There is always room for High Design, High Tech and eco-friendly 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 environ-mental 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: [email protected])

Fly, a lightweight PET bottle(PET Engineering).


CONTAINERS AND CLOSURES

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 com-pany 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 estab-lished 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 ap-plications, guarantees a number of important enhancements over existing barrier technologies in terms of performance, clarity of material, and recycling po-tential. Product protection tests

have shown that it delivers excel-lent results in vital areas such as prevention of vitamin C loss and oxygen ingress.(Siapi - Via Ferrovia Nord 45 -

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

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 syn-thetic 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 technol-ogy and synthetic materials.Alplast has created the KorcK-Line division for the production of synthetic corks for the oe-nologist market. Characterized by high quality and innovative features, StarKorcK is available in standard, super, or extra ver-sion. StarKorcK does not alter the taste of the wine, guaran-tees 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 pres-ervation of the physical and

The Alplast factory.

chemical features. They are totally non-toxic and microor-ganisms 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: [email protected])

31020 San Vendemiano - TV - Tel. +39 0438 4096 - Fax +39 0438 401016 - e-mail: [email protected])

www.appepackaging.com

PARTY KEG IN PET

Complete processing plants for semi-finished fruit juices by hot and cold technology

Fruit creams and pulpy juicesNectars treatment and preparing plantsSyrup roomsProcessing total automationAseptic treatments for concentrates, creams, juices fruit

High performance fruit processing plants

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PRODUCT TRENDS

NEW FRUIT FLAVOURS

Fruit has always been an important component of a healthy diet, from ubiquitous blueberries and strawber-ries to seasonal varieties like peaches and cranberries. Re-cently, less-familiar fruit, such as dragon berries and prickly pear, are finding their way into smoothies, coconut wa-ter beverages, and frozen fruit bars. These flavours, when blended with classic fruits, can further expand the vari-ety of choices for consumers and may even help increase the consumption of food that meets nutritional needs.In the Food Technology mag-azine (September, 2011),

which is published by the Insti-tute 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 pome-granate and acai, are becom-ing mainstream in beverages, confections, ice cream, yogurt, desserts, and nutritional supple-ments. 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.

NEW USES FORCLASSIC BERRIES

According to “McCormick Grill Mates and Lawry’s Flavor Fore-caster 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, sweet-ness 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 bev-erage since 1930, but in recent years, product devel-opers have discovered the versatility of the round, red berry. Today, cranberries are present in many popular des-serts, baked goods, cereals and even savoury dishes and sauces. Like blueberries, cran-berries 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 sa-voury meals, smoothies, cock-tails, and desserts.

DISCOVERINGNEW TROPICAL TASTES

While classic berries remain mainstream, exotic fruit flavours from around the globe can cre-ate novel, flavourful, and nutri-tious products. Flavours from Columbia, Ecuador and Pan-ama are among some of the most popular in today’s market.Fruit and fruit flavours like man-go, guava, papaya, pineapple, lychee, passion fruit, pomegran-ate and prickly pear are used in a wide range of formulations, from confections, bakery prod-ucts, savoury toppings, desserts, teas, still drinks, carbonated drinks, and cocktail mixes.

COMING OUTOF 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 South-west United States and Mexico, the prickly pear has a husk cov-ered in small, hair-like thorns over a fruit pulp that comes in a vari-ety of colours: ruby red, golden yellow, and emerald green.Prickly pear can be enjoyed fresh or prepared in a variety of products, including alcoholic


A study published in the Jour-nal of Agricultural and Re-source Economics has exam-ined consumers’ willingness to pay for foods that have been enhanced with consumer at-tributes – vitamins and anti-oxidant – delivered by trans-genic and intragenic GM methods.Huffman et al. from the lowa State University note that in-tragenic 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 ran-domly recruited 190 consum-ers 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 re-ceived three information per-spectives 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 com-modity: one pound of broc-coli; one pound of beefsteak tomatoes; and five pounds of russet potatoes. Each of the products were in plain pack-aging 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 prod-ucts and then write their bids. The winner of each auction was then taken to a room to pay for the produce, how-ever as the study was unable to deliver nutrient enhanced GM produce due to incom-

CONSUMERS PAY MORE FOR GMFOOD WITH ENHANCED CONTENT

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

THE COCONUT CRAZE

Coconut, traditionally linked with indulgent desserts and candy bars, is moving be-yond traditional associations and providing a source for ingredients other than coco-nut milk. One such ingredient, coconut water, pairs well with

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 some-thing light to sip, coconut water blends with fruit juices such as orange, pomegranate, pineap-ple, berry, guava and passion

fruit for a refreshing and rejuve-nating 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 in-tragenic 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 prod-ucts, 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 trans-ferred by intragenic methods, the researchers found that the participants were willing to pay 25% more than for the plain product (with no en-hancements).The authors of the study state that their experimental evidence “indicates that po-tential exists for genetically modified food containing enhanced vitamin and anti-oxidant content to find ac-ceptance 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 de-velopment path for biotech-nology companies attempt-ing to bring enhanced food products to market”.

RSSL


PACKAGING TRENDS

GLOBAL TRENDS IN CONSUMER PACKAGING

Rexam, the global consumer packaging company, has re-leased the 2011/2012 edi-tion 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 in-cluding Rexam’s own business intelligence, and the key growth drivers in mature and develop-ing markets around the world. It also includes insight into the evo-lution of beverage packaging and to what the future may hold. Although acknowledging the tur-bulence 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 Execu-tive, Graham Chipchase, com-mented: “Consumer packaging is not only an essential compo-nent of modern living, but it makes a positive contribution to a sustainable society. As a glo-bal leader, Rexam is constantly seeking to forge closer relation-ships with customers. This report is a testimony to our ambitions to strengthen these relationships through understanding and an-ticipating market trends in order to provide product and service solutions that add value to our customer business.”

GLOBAL TRENDSIN BEVERAGES

The global commercial bever-age market was c.1.6 trn L in 2010, an increase of 3% on 2009. Fig. 1 equates to the av-erage consumer drinking 231 L a year. Consumption levels and growth rates, however, differ widely by beverage type and region.The US remains the largest mar-ket for beverages, with annual consumption at 564 L per capi-ta, followed closely by Western Europe, consuming 558 L per capita. These markets have witnessed some decline over recent years, especially in cat-egories such as carbonated soft drinks (CSD), where they face increasing competition from oth-er 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, how-ever, are being offset by volume migration to the developing markets of Asia, South Ameri-ca, and the Middle East and Africa. In Asia, the average consumption rate is 167 L per capita. This low per capita con-sumption highlights how much

potential remains unexploited, especially when compared with the high consumption lev-els 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 consump-tion 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.

BEVERAGECONSUMPTION TRENDS

CSD is the largest single pack-aged 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 con-sumption levels are declining as consumers are more concerned about their overall health and wellbeing. They are now adopt-ing a more holistic approach to health which is fuelling the

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


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, ena-bling 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 bever-age 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 avail-ability of low calorie and re-duced 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 ad-ditional effects. Some people, however, don’t drink energy drinks as they do coffee, which can lead to people accumulat-ing higher concentrations of caffeine more quickly than would otherwise be the case. These concerns are now also spreading to the emerging mar-

kets, with a 25% tax increase mooted in Mexico for 2011 and India also reviewing caf-feine 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, indul-gent, 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 grow-ing at around 3% a year. North America is expected to grow at just 2%, with consumers exhibit-ing a greater interest in premi-um beers, as well as light, low ABV (alcohol by volume), low calorie beer. A growing con-sumer 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. East-ern Europe is expected to ex-perience 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 consump-tion rate of just over 1 L, but growth is accelerating due to the recent trend of Indians in-creasingly consuming alcoholic beverages.Spirits are experiencing good growth, especially in China, primarily on the back of the

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

GLOBAL BEVERAGEPACKAGING

Convenience, health and well-being and sustainability are the key trends affecting beverage packaging. New packaging features are emerging to ad-dress these trends and to make life easier for the consumer. Rexam is seeing contoured bottles and cans to give a bet-ter grip; packaging becoming available in a variety of sizes to suit different needs and oc-casions; resealable closures

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


PACKAGING TRENDS

and wider openings for con-venience and life on the go; and pack downsizing, light-weighting and making packs easier to recycle.Consumers’ preference for con-venience 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 be-coming increasingly associated with premium products. This is mainly due to consumer’s per-ception 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 con-sumer interest in craft, low ABV and premium beer is presenting opportunities for glass packag-ing, as well as for specialty cans. Cans are also expand-ing into the wine market and creating new drinking occa-sions. 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 bever-age 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 improv-ing labelling and decoration. New specially designed inks and finishes are being used to

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 prefer-ence for socialising at home, supported by more stringent drink and drive legislation.Rexam is also seeing the grow-ing 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% recy-clable and come in a variety of sizes.

BEER

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 be-tween plastic bottles at 5% and draught beer at 10%. However, beer packaging differs from re-gion to region with glass bottles showing a much higher share in the more developing regions, supported by well established returnable bottle distribution systems.

CARBONATED SOFT DRINKS

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.

ENERGY DRINKS

The packaging of choice for energy drinks is the can. En-ergy drinks in North America are predominantly packaged in cans with the remainder retailing in plastic bottles. In South America, where the en-ergy market is growing rap-idly, 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.

READY-TO-DRINK ICED TEA

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

www.rexam.com

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

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

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


PACKAGING TRENDS

DRINK CARTONS ARE STILL THE TOP CHOICEFOR 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 con-sumption 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-alco-holic 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 milk-based products that contain fruit. Innovative products and the new flavour alternatives that are continually being introduced are the reasons for the high an-nual per capita consumption of about 300 litres of these drink products. Closely linked to the success of non-alcoholic bever-ages 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 increas-ing 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 con-siderably reduces the thermal treatment time for products.

DRINK CARTONSARE PREDECESSORS

OF ASEPTIC PACKAGING

The benefits provided by aseptic filling have been proven above all in the non-carbonated bever-age segment. Cold asepsis orig-inated in the milk industry, which began early on to strive for long-er 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 mar-ket. That corresponds to about 9 billion package units. More and more drink cartons on the

German market display the in-ternationally recognized logo of the Forest Stewardship Council (FSC), which indicates that the wood fibres for the package come from sustainably man-aged forests. Currently 40% of the cartons are FSC-approved, and by 2015 that figure is ex-pected to rise to 85%. Modern aseptic carton packaging obvi-ously 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 im-permeable 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 di-recting their attention. Modern filling machines can be adapted with a few simple steps and ad-justed using a touchscreen moni-tor. Machines that can produce volumes of between 12,000 and 24,000 cartons per hour are not unusual today. The per-formance of these high-speed fill-ing machines is possible thanks to servo-motors and the use of up to 6 lanes.

OPTIMAL POURINGFOR 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 optimisa-tion of features for easy open-ing and pouring. Back in 1993, SIG Combibloc launched “com-biTop” on the market. Today there is hardly any drink pack-aging on retailers’ shelves that can only be opened with aids

like a knife or a pair of scis-sors. Tetra Pak alone has about a dozen re-closable closure solutions in its product line-up. This development process cul-minated in solutions such as the “combiTwist” and the “Stream-Cap”, 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 de-velopments not only offer ease of handling but also can be se-curely 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.

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

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 in-troduced at Anuga FoodTec 2003. Round, oval, crescent-shaped, 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 in-troduced the “Tetra Evero Asep-tic” carton bottle in cooperation with the Weihenstephan dairy company. This package is de-signed to combine the advan-tages of the drink carton with all the convenience features of bottles. The aseptic, one-litre carton bottle consists of a cylin-drical carton body and a bot-tleneck made of high-density light-absorbing polyethylene with a large closure. In coop-eration with Weihenstephan, testing is currently under way in Freising, Germany, to determine how consumers will respond to the carton bottle. The consist-ent improvement of carton pack-aging is a key reason why the volume of drinks offered in car-tons is expected to increase by 4% annually by 2013. Carton packaging will benefit above all from the growing demand for milk and milkshake mixes.


PACKAGING TRENDS

PLASTIC PACKAGING MAKES FURTHER INROADSINTO PAPER PACKAGING APPLICATIONS

In selected packaging mar-kets where paper and plastic compete, plastic will increase its overall volume share as it makes further inroads into pa-per applications. Plastic’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 enhance-ments 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 op-portunities for plastic packag-ing. These and other trends are presented in “Paper versus Plastic in Packaging”, 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 com-petitive markets. Improvements in resealability, microwave ability and other characteristics will also continue to drive plastic ex-pansion. Demand for plastic in competitive packaging markets

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

% competitive markets 52.2 51.0 50.6 -- --

Total paper and plastic packaging 45,200 45,500 49,700 0.1 1.8

*includes only 17 competitive markets covered in study.

is projected to increase 2.3% annually through 2014, an ac-celeration 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 com-petitive 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. Nonethe-less, paper consumption in most markets will post limited gains or continue to decline through 2014. However, paper de-mand will expand at an above-average pace in the soy and other no-dairy beverage, protec-tive 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 pro-liferation of Internet shopping.

www.freedoniagroup.com


SINGLE PIECE STANDARD BEVERAGE CLOSURES GROW

A report from industry consult-ants, AMI Consulting, pub-lished 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 perform-ance than 2004-2007 as a result of market saturation in West Europe as well as the economic recession. AMI es-timates 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 devel-opments focusing on optimising production efficiencies through three basic elements:- raw material reduction (light-weighting), 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 encom-passing lightweighting, cost and energy reduction, com-modity grades of polymer are losing share in favour of com-

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

The industry favours the sin-gle piece HDPE cap and the growth is coming from this so-lution. 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 assist-ing industry participants and in-vestors 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 applica-tion 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 oppor-tunities 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).


MARKETING REPORTS

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

global sales rose from 9.4 bil-lion litres in 2009 to 9.5 bil-lion litres in 2010; this repre-sents 6.3% of all bottled water consumption in pack sizes up to 10 litres.“Premium bottled water is im-portant because most water is very local and is sold at rela-tively 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 prima-rily 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 pre-mium 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 pre-mium market is dominated by imports such as Fiji and Evian. In Germany, the segment is substantial, led by Gerolstein-

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, Per-rier, San Pellegrino, Vittel, and Volvic.After a slowdown in growth for premium bottled water un-der the recent combination of economic pressures and en-vironmental concerns, Zenith forecasts continued expansion for premium waters.“The best companies have im-proved their environmental cre-dentials and the newly emerg-ing middle classes in young

economies with strong growth should provide renewed impe-tus for premium waters around the world,” Karen Wells con-cluded.www.zenithinternational.com

GLOBAL PREMIUM BOTTLED WATER,SPARKLING OPPORTUNITY

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


ALERTNESS AND RELAXATION DRINKS, NEW MARKET OPPORTUNITIES

The new phenomenon of alert-ness 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 Interna-tional on the five key Country opportunities of the United States and Canada, Germany, the Unit-ed 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 mar-ket. 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.

“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 as-sist relaxation and in some cases to aid sleep.”The concept of alertness and relaxation drinks started in Ja-pan 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

the market is just beginning to emerge, but it is hampered by a changing regulatory environ-ment and the full impact of im-minent 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 chal-lenge is to educate and reassure the consumer of their safety and benefit.The final forecast is that alert-ness and relaxation drinks are to see continuing annual growth of over 20% to 2013.

www.zenithinternational.comAlertness and relaxation drinks 2007-10 (Zenith International).


NEWS AND TECHNOLOGY

Last September, three innova-tion prizes were awarded by the technical-scientific Com-mittee, appointed by Unione Italiana Vini for the assess-ment 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 bot-tle handling system for filling, presented by Gruppo Berto-laso; Dynamic, rotary cross-flow 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 insti-tuted the prize for Italian and foreign companies exhibiting their products at the Simei-Enovitis exhibition in Milan. In particular, the contest was addressed to the companies operating in the sector of enological and viticultural ma-chines 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 compet-ing companies have present-ed a total of 36 technological solutions, which have been

3 PRIZES AWARDED TO THE ENOLOGICALINNOVATIONS AT SIMEI

evaluated by the Committee from the point of view of tech-nical innovation, efficiency, sustainability, handiness and possibility of industrial appli-cation capable of determin-ing a competitive advantage for the enterprises that will use it. The assessment committee is composed of technical spe-cialists 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 Presi-dent 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 edi-tion, has been instituted with the purpose of acknowledg-ing the best technological innovations in this field and encouraging the enterprises to achieve more and more advanced, new targets”.

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

REASONS FOR THE PRIZES

FossThe development of the auto-matic, analytical system Wi-neScan SO2 by Foss, based on the FTIR principle, allows the determination of free and total sulphur dioxide in wine in a very short time. There-fore, 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 in-teresting perspectives for the improvement of wine quality, especially in the current situ-ation of public awareness of ethical and health problems

connected with the use of sul-phur 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 impor-tant and historical antiseptic, essentially in the critical steps of the wine-making process, with the result of reducing the contents to the minimum nec-essary levels.(Foss Italia - Corso Stati Uniti 1/77 - 35127 Padova - Tel. +39 049 8287211 - Fax +39 049 8287222 - email: [email protected])

Gruppo BertolasoGruppo Bertolaso has pre-sented a new filling system integrated with the other packaging phases including, in its most complete version, a rinsing machine, a cork-

WineScan SO2 (Foss).

Italian Food & Beverage Technology - LLXVI (2011) november - 73

ing/capping machine for different seals (cork/screw or crown cap), and capsulating and labelling machines. The assessment of the Committee has considered the innova-tion level and several other parameters, such as function-ality, productivity increase, consumption reduction, im-provement of product quality and safety and many others. It turned out that some tech-nical 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 op-erating with sparkling or still wines, with glass or PET bot-tles), the solutions employed to improve the cleanliness of circuits and to limit the risks of

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 ca-pable of giving traceability

to each single bottle for all packaging phases.(Gruppo Bertolaso - Via Scan-zana 1 - 37040 Zimella - VR - Tel. +39 0442 450111 - Fax +39 0442 450112 - email: [email protected])

TMCI PadovanTMCI Padovan has devel-oped a particular technology of cross-flow filtration for eno-logical applications, whose innovation consists in a back-pulse system, back-wash of filtered output or of an inert gas. This filter enables to fil-ter lees without damaging the product and without using fil-ter aids.In this way it has changed the cross-flow filtering that has dominated the enologi-cal scene for the last two dec-ades 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 mem-branes, proposed by TMCI Padovan, has expanded the application fields. The de-velopment of the new mem-branes allowed the technol-ogy of rotary plates. The tur-bulence of the plate overlap areas match with the effect of cross-flow force moving the membrane rather than the liquid to be filtered. The Com-mittee 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 vis-cosity 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: [email protected])

Integrated filling and packaging line (Gruppo Bertolaso).

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


NEWS AND TECHNOLOGY

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 Nutri-tion & Health Claims Regula-tion commissioned the Euro-pean Health Claims Alliance (EHCA), EHPM said that with a prediction of a 25 percent

EFSA ARTICLE 13.1 CLAIMS OPINIONSCOULD HINDER SECTOR GROWTH

drop in the market for sub-stances 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 assess-ment 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 la-bels and in advertising.” “In addition, barriers to entry into the food supplement sec-tor will increase, levels of in-novation 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 com-panies 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 com-panies producing and market-ing food supplements across 10 European Union Member States, rates the achievement of the main objectives of the regulation – consumer protec-tion, legal security, fair com-petition, 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 per-mitted for use in the EU.

Further innovation for the bev-erage 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 sys-tem able to cover every sin-gle 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,

BEER IN PET BOTTLESFOR THE RUSSIAN MARKET

deterioration. However, the situation on the Russian market, characterised by faster logistical dynamics and distribution, does not expose this alcoholic bever-age to this type of risk.This led to the idea of de-veloping a plant specially for this product type. The solution provided covers the entire production process, from the PET preform injec-tion systems – able to make standard 1.5-litre bottles – to the manufacture of the one-piece plastic imitation crown caps and on to the filling process (developed by Sacmi Filling) and final labelling.Sacmi provides “turnkey” solu-

tions at the service of the bev-erage sector, starting from the specific requirements of the customer and, as is the Rus-sian case, the specific char-acteristics of the target market. A clear demonstration, then, of ability of Sacmi to develop technological innovation that can revolutionise the way en-tire industries produce and/or how entire products are made, a revolution that began at Sacmi with the development of the compression technol-ogy that has, in plastic cap production, superseded the injection technology that uses traditional plaster casts.

www.sacmi.com PET bottles for beer (Sacmi).

NewsNewsletter

AppointmentsTrade Shows


NEWS AND TECHNOLOGY

Flavours deemed unable to be assessed by the European Food Safety Authority (EFSA) could still see themselves per-mitted for use on a final Eu-ropean Union Flavours list an industry expert has said.Commenting on the develop-ments in the European Union’s (EU) regulation for additives, flavours and enzymes, EAS Food Law Manager Xavier Lavigne said that the European Commission (Commission) ap-pears to have taken a prag-matic 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

COMMISSION TO DECIDE ON EU USEOF FLAVOURS NOT ASSESSED BY EFSA

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 sub-stances 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 fla-vours widely used internation-

ally and recognised by, for example, the international ad-ditives assessing body linked to Codex Alimentarius, JEFCA, have not and cannot yet be as-sessed by EFSA, because the two bodies have different ap-proaches 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 establish-ing a common authorisation

procedure for Food Addi-tives, Food Enzymes and Flavourings; Regulation (EC) No 1332/2008 on Food Enzymes; Regulation (EC) No 1333/2008 on Food Addi-tives, 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 har-monisation and competence at EU level. The system will be finalised with the European Commis-sion’s creation of lists of ap-proved flavours, additives and enzymes

From Sunday 25th to Wednes-day 28th March 2012. The exhibition is ready for new approaches generating even more business opportunities for companies and special-ist 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, Agri-food Club and Enolitech to complete the VeronaFiere of-

VINITALY 2012: NEW SINGLE WEEK AND NEW DATES

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 op-erators travelling to Verona every year, the 2013 dates have also been defined: Sun-day 7th to Wednesday 10th April. VeronaFiere, with this change, seeks to respond to the expectations of exhibi-tors and also encourage at-tendance by professional operators, in particular inter-national figures in the Ho.Re.Ca. channel (hotels, restau-

rants and catering), who will have more exhibition days for meetings with exhibiting com-panies. Vinitaly will also retain is ma-jor focus on consumers, en-thusiasts and wine lovers. The Vinitaly For You and Sol For You events will be expanded with the collaboration of companies, trade associa-tions, the city and local area system, and will open on the Friday prior to the inaugura-tion of the exhibition. The last edition of Vinitaly, that closed amidst high ap-preciation by exhibitors

for the quality of business contacts, set yet another at-tendance 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 Unit-ed Kingdom, Switzerland, France, Austria, countries in Eastern Europe with strong at-tendance from Russia, China and Hong Kong and a good result for operators from Ja-pan.

www.vinitaly.com

Italian Food & Beverage Technology - LLXVI (2011) november - 77

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: [email protected]

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: [email protected]

28 February - 3 March 2012 - Rho-Pero (Mi): Ipack-Ima, int. packaging, food processing and pasta exhibition. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Tel. +39 02 3191091 - Fax +39 02 33619826 - email: [email protected]

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: [email protected]

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: [email protected]

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: [email protected]

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: [email protected]

11 - 14 June 2013 - Rimini: Packology, International packaging industry show. Rimini Fiera – Via Emilia 155 - Rimini - Tel. +39 0541 744111 - Fax +39 0541 744255 - email: [email protected]

INTERNATIONAL EVENTS IN ITALY

CHIRIOTTI EDITORIwww.chiriottieditori.com

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CHIRIOTTI EDITORI

Viale Rimembranza, 60 - 10064 PINEROLO - ITALY

Fax +39 0121 794480 - e-mail: [email protected]

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

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

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

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

Country ..................................................... Postal Code .................................

e-mail ............................................................... Phone: .................................

food industry supplier

beverage industry supplier

services - research

food producer

beverage producer

wine producer

�

�

�

�

�

�

ADVERTISERINDEX

A Due - Riccò ......................................................................................... cover 2

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

Cerobear - Herzogenrath (D) ................................................................. 40-41

Chiriotti Editori - Pinerolo ..........................................................................78

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

Fratelli Laveggi - Bomporto ................................................................. cover 1

GAI - Ceresole D’Alba ............................................................................. 30-31

Icap .................................................................................................................53

Lita - Poirino ..................................................................................................51

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

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

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

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

Sacmi Labelling - Mozzecane ........................................................................1

Speciale - Giarre ............................................................................................46

Tecnomeco - Fidenza ....................................................................................43

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

Velo Acciai - San Zenone degli Ezzelini .......................................................49

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

COMPANYINDEX

Alplast ................................................................................58

APPE ..................................................................................58

Cerobear .............................................................................54

Della Toffola.......................................................................38

Foss .....................................................................................72

GEA Procomac ...................................................................42

Ghidi Metalli .....................................................................36

Gruppo Bertolaso...............................................................72

Italproject ...........................................................................53

Juclas ..................................................................................37

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

Maselli Misure ...................................................................37

Netfi ll .................................................................................44

P.E. Labellers ......................................................................48

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

Ragazzini ............................................................................38

Rejves .................................................................................44

Rexam .................................................................................62

Sacmi Imola ................................................................. 50-74

Siapi ...................................................................................58

TMCI Padovan ..................................................................73

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italian beverage technology 66/2011

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