In this issue, you can find more novelties seen at BrauBeviale, in efficiency, circular economy, digital tech, and the reportage of the visit in Nomacorc in Thimister-Clermont, Belgium, organized by Vinventions Italy, with a comparative tasting to explore the impact that the choice of stopper can have on the wine evolution.
The applied research continues to return data for the wine sector. Researchers are studying the development and modeling of a fixed-bed bioreactor for the urea removal, the grape stems for sulfur dioxide replacement, the carbonic maceration for alcohol reduction, and new fining strategies for quercetin deposit prevention. Such as the ultrasound for assisting ageing on lees of red wines and their effects on color and aroma of rose wine.
Good news for the economy: the energy and sports drink market is increasing; growth and sustainability for Italian coffee.
For our beer and malt special, we write about the genetic improvement of fermenting yeasts on the organoleptic properties, and online monitoring of fermentation.
As usual, we review machines and equipment, closures and containers, products, laws, news from the world, and the upcoming events in agenda.
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