PROCESSED FOOD WHAT WE DO Processing laboratory for cereals - PowerPoint PPT Presentation

IMPACT OF PESTICIDES ON THE QUALITY OF PROCESSED FOOD

WHAT WE DO Processing laboratory for cereals (TROYES-FR)  Malt and Beer;  Bread and analyses on flour according to the French processsing CEB 218 guideline.  Processing laboratory for fruits, vegetables and grape (NIMES-FR)  Fruits and vegetables: canned, purée, jam, dried fruits and vegetables, essential oil, juice, cider;  Wine (red, rosé and white): processing according to the French CEB 143 and EPPO 1/268 guidelines, Champagne process;  Analyses folllowing biostimulants or adjuvants applications: demonstration of possible impacts;  Additional analyses according to CEB-143 guideline: highlighting the impacts on wine microbiology. 

MALTING & BREWING GLP RESIDUE TRIALS ON BARLEY & HOP MALTING

MALTING & BREWING GLP RESIDUE TRIALS ON BARLEY & HOP BREWING

ANALYSES ON GRAINS AND FLOUR ( AFNOR AND CEB FRENCH STANDARDS) Water content on grains and flour (fast • method or according to AFNOR French standard); • Grains specific weight (fast method or according to AFNOR French standard); Protein content (inframatic); • • Thousand gram weight; • Hagberg falling number;* • Sedimentation values according to Zélény;* Dough resistance with Chopin • alveograph.* *Analyses made according to AFNOR (French Association for Normalization) French current standards and results validated by BIPEA (Interprofessional Bureau for Analytical Studies)

BREAD MAKING ACCORDING TO NF-V03-716 - GEP

GEP/GLP FRUITS AND VEGETABLES PROCESSING – NIMES  Semi-industrial or homemade process  Analyses of qualitative parameters : pH, total acidity and volatile acidity, viscosity, Brix degree, color

WINE MAKING PROCESS: TRADITIONAL METHOD  Studies under GEP & GLP guidelines  Studies following marketing trials – wine process and taint tests  Analyses of qualitative parameters on grapes and wine: pH, TAV, K+, sugar, SO2, AT, AV, color, anthocyanes, index of total polyphenol  Laboratory certified by COFRAC for GEP & GLP studies

WINE MAKING PROCESS: SPARKLING/CHAMPAGNE METHOD  Effects on the foam creation  Ageing under controled condition  Follow-up of the pressure increase all along the processs  Suitable taint test

TAINT TESTS Thanks to our testing panel, we are able to proceed with: - Triangular taint tests according to the AFNOR ISO 4120 standard - Linear taint tests according to the AFNOR ISO 8587 standard

ADDITIONAL ANALYSES: MICRO-WINE PROCESSING Study on the evolution of the fermentation in synthetic condition or on must containing a fungicide

IMPACTS ON THE WINE MICROBIOLOGY Method of discs with the antifungal Same method but at different concentrations using lactic bacteria on the discs with yeast

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