Studio dell'influenza della tecnologia di estrazione sulla composizione del succo di bergamotto

A study of the effect of manufacturing processes on the analytic characteristics of bergamot juice, with special reference to the major mineral constituents, flavanoids and amino acids content, was carried. It was ascertained that strong processes of extraction (Torchio, Speciale machine) permits the passage of bitterness from the albedo to the juice and not are fits for production of juice with good organoleptic properties.