The latest issue of “Industrie delle Bevande” features the study of the enological utilization of Candida zemplinina yeast strains to improve the quality of red wines, and a research of the presence of 4-ethylcatechol in dressings, beverages, and spirits.
We present the reportage of our participation at the Drink Technology and International PackTech India with the main technologies for the food and beverage sector; we publish a scientific paper on the water footprint of carbonated drinks containing sugars.
The marketing pages open with the positive data of the Bio sector; moreover, we review new product trends and functional beverages, along with machines and laboratory equipment, and the latest in applied research.
As usual, for you focus on containers, labels and caps, news, and books reviews.
