INDUSTRIE DELLE BEVANDE Vol. 53 - NOVEMBER/DECEMBER 2024

 

DEPARTMENTS

 

3 - Machines & equipment
Y-series, innovation across the range - Integrated system for laser marking cans - Innovation and excellence in labeling machines from 1955 - Masterkegs Evolution - Restyling of the bottles and solutions for the bottling of Elano water - Lobe pumps on trolley with integrated control panel - TelescoPE: the new machine digitalization Al-based - Supplier of used-refurbished plants - Analongside customers for 20 years

 

20 - Analysis & control
Ultrasonic flow meter - Enzymatic assay for acetaldehyde in foodstuff - Analysis of sulfur dioxide in wines

 

24 - Containers & closures
Is the glass bottle better for the planet than the plastic container? - At Simei 25 years of innovation in Italy - The role of coatings on the sealing of cork stoppers - Influence of drinking cups materials on the acceptance and sensory perception of beverages - Cork powder for removal of TCA from red wines - A recyclable polypropylene multilayer film for coffee pods

 

34 - Products
The soluble alternative to oak - Improving the quality of passito wine and the sustainability of its production - To savour the sweet taste of autumn also at home - Kerner aged in granite - Vermouth and bitters from natural Sicilian wines - Innovations for the Italian end-of-meal - New Alta Langa DOCG for Tenuta Carretta

 

42 - Hygiene
Flooring solutions for the beverage industry

 

44 - Marketing
Global food and drink trends for 2025 - Numbers and trends in the beverage market - New trends in the global wine market

 

54 - Applied research
Innovative material for the protein and oxidative stability of white wines - Resonance waves to produce aroma richer Sangiovese wine without sulphites addition - Winemaking: role of astilbin, a sweet polyphenol - Wine aroma enhancement through enzyme hydrolysis of glycosidic precursors - Effects of addition of green tea extract in Sauvignon Blanc wine - Plasma activated water for wine barrels disinfection - Grape polysaccharides and sensory characteristics of white wines - Influence of heating and aspergillopepsin I on must and wine of aromatic varieties - Protein stabilization in white wine - Adsorbents obtained from pistachio nut shells used in drinking water filters

 

66 - News
Digitalisation of the wine sector: status and future development - In Asti the award ceremony of the 41st edition of the Alambicco d’oro - The University of Pisa inaugurates the Sensory Lab - Success for the first edition of the Barbera d’Asti Wine Festival - ASSOBIBE supports the UNESDA 2024-2029 manifesto - Drinking water quality “lengthens” life - Review of Milan Wine Week 2024 - Merano WineFestival increasingly international - New look and hall layout - Agenda

 

83 - Beer & malt
In memory of Giorgio Zasio - By-product valorization to move toward a circular bioeconomy - Evolution of the aroma profile of lager beer in aluminium cans and glass bottles - Effects of yeast strains and wort color on the ethanol fermentation process - Two yeasts co-fermentations
and aroma compound production in beer - Effect of mixed cultures on microbiological development in Berliner Weisse beer - Modifying flavor profiles of Saccharomyces spp. using FIND-IT - Simulated aging of draught beer line tubing increases biofilm contamination

 

96 - Advertisers’ list & companies’ address