talijanski

Applicazione di enzimi nella estrazione dell'olio dalle olive: risultati di prove condotte nella regione adriatica Nord-Est

The utilization of enzymatic products with pectolytic activity has been a research subject for a number of research groups along the last years. Nevertheless, no data are available about this technique for marginal areas: in this paper, enzymes were used in the Nord-Est Adriatic Region, namely Emilia Romagna, Friuli Venezia Giulia and Istria (Croatia). The research was conducted in three olive mill plants; in each of them, different batches of olive fruits were divided into two equal portions: one was extracted with enzymes, the other one without them. Oils were immediately bottled and in the following months samples of enzime extracted oil and of traditionaly extracted one were analysed for what is concerning conservation status. No significant differences were detected between oils. Results are discussed in relationship with kind of mill, cultivar and kind of enzyme used.

olive; estrazione di olio; enzimi

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