Carmela M Lanza

Publications (3)1.66 Total impact

• Article: Employment of Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine (2011).

  Cristina Restuccia, Giuseppe Muratore, Serena Muccilli, Cinzia L. Randazzo, Cinzia Caggia, Agata Mazzaglia, Carmela M. Lanza, Fabio Licciardello, Paolo Giudici
  Italian Journal of Food science. 01/2011; 23:28-35.
• Article: Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability Films

  Paolo Rapisarda, Cinzia Caggia, Carmela M. Lanza, Santina E. Bellomo, Paolo Pannuzzo, Cristina Restuccia
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  ABSTRACT: Fruits of 3 Tarocco clones (‘Gallo’, ‘Arcimusa’, and ‘Scirè’) were sliced, packaged with different permeability films, and stored at 4°C for 14 to 15 d to find the best clone for processing and the most suitable packaging conditions to extend the shelf life of these products. Physicochemical parameters of Tarocco oranges slices, packaged with 3 films of different permeability, did not show marked decay phenomena during the storage days. Only a reduction in the ascorbic acid content was observed in almost all the examined clones, especially in products packaged with the most O2 permeable films. Concerning microbiological contamination, all clones, packaged with the 3 films, showed, until the 12th storage day, a lower number of colony forming units (CFU)/g (≤ 3.6 × 107 CFU/g) for mesophilic viable counts than the 2 microbiological criteria generally used for fresh-cut fruit and vegetables (108 CFU/g for mesophilic viable counts). In fact, for these products it is possible to expect a shelf life longer than 12 to 13 d. Regarding sensory results, it was observed that the minimally processed Tarocco clone slices packaged with the most permeable to O2 film were the most appreciated.
  Journal of Food Science 06/2006; 71(3):S299 - S306. · 1.66 Impact Factor
• Article: Sensory and physicochemical characterization of Cerasuolo di Vittoria red wine

  Antonio Scacco, Agata Mazzaglia, Aldo Todaro, Carmela M Lanza
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  ABSTRACT: Seventeen commercial Cerasuolo di Vittoria wines from the 2002 vintage were evaluated by physicochemical determination and sensory descriptive analysis using trained judges. A sensory profile was defined using 16 descriptors. Mean ratings and least significant difference for each descriptor were calculated by analysis of variance. Principal component analysis on sensory attributes together with physicochemical determinations showed the wide variability found in the wine. Eighteen volatile compounds were identified as aromatic compounds and correlated with sensory attributes. Instrumental control and sensory analysis are useful tools for improving the standardization of this wine, providing indications for a review of the norms of production.
  AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE. 58(1):112-116.