INDUSTRIE DELLE BEVANDE Vol. 49 - NOVEMBER/DECEMBER 2020
5 - Marketing
Wine, in the lockdown the worst ever semester for producing countries - Covid does not stop Made in Italy sales in the USA - Coffee market in the Ho.Re.Ca. sector in 2020
12 - Machines & equipment
For labelling large formats - Latest generation labelling machine for Santero - Innovation and sustainability in the circular economy - Recycled bottles washing - Innovation driving the expansion of the product range - FDS double screw pumps-new drive system - Say goodbye to switches - Tailor-made solutions - When the labelling system makes a difference - Packaging of infusions and herbal teas - Upgrade to give new life to bottling and packaging machines - Repositioning Italproject - Fast and lubrication-free: new xiros film guide roller for labelling technology
36 - Analysis & control
Quality control of the grapes and their maturation - Artificial intelligence in assisting wine production
40 - Containers & closures
How digital technology supports the circular economy - Vinventions focuses on the integral circular economy for the best wines in the world - Rotating 3D laser scanner for the bottling industry - Eucerplast certification: double recognition for Aliplast process quality - Cardboard rings for cans - Coca-Cola in rPET - The closures of the future - Innovative technologies for plastic recycling - Growth opportunities in the global thin wall packaging segment
58 - Products
Soluble vegetable drinks with coffee - New Tuscan label for Tenute Lunelli - All the excellence of Amaro Toccasana to the umpteenth power
62 - Applied research
A new approach to the reduction of alcohol content in red wines: the use of high-power ultrasounds - Impact of the timing and temperature of malolactic fermentation on the aroma composition of Chardonnay wine - Influence of non-thermal processing techniques on sulfur dioxide and oxygen concentrations in young and aged wines - Efficacy of ozone against different strains of Brettanomyces bruxellensis on winegrapes postharvest and impact on wine composition - Alterations in yeast species composition of uninoculated wine ferments by the addition of sulphur dioxide - Cabernet Sauvignon aging stability altered by microoxigenation - Nanofiltration process as non-thermal alternative - Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy - The tartaric stabilization in wines - Prediction of anthocyanin concentrations during red wines fermentation
78 - News
A strong signal from China for the beverage industry - New collective agreement for the Mineral Water supply chain - Enoliexpo prepares a special edition - Assobirra presents proposals for the support to the supply chain - Beer & Food Attraction “doubles”: live and digital - Merano WineFestival: only the digital version in November - The beverage industry meets digitally: myBeviale.com - WBWE Connect: the platform in order to foster business - Successful re-start after the lockdown - Agenda
88 - Advertisers’ list & companies’ address
