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The latest issue of “Industrie delle Bevande” is now available

 

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.

Browse the preview here

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LATEST NEWS

Regulation EU 2024/1314 and 1318 as regards maximum residue levels for certain pesticides in food

  Commission Regulation (EU) 2024/1314 of 15 May 2024 amending Annex III to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum...

The May issue of “Industrie Alimentari” is now available

  In this issue, we publish a study to determine the presence of histamine in canned mackerel (Scomber japonicus-Scomber colias) marketed in Sardinia (Italy) by...

Effect of pulsed electric field treatment on beef cuts properties

  The effect of pulsed electric field (PEF) treatment on beef cuts was performed by Czech Researcher based on two consecutive experiments and the results...

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