“INDUSTRIE DELLE BEVANDE” is the leading Italian journal addressing all branches of the beverage industry: mineral waters, wines, soft drinks, aperitifs, beer, spirits, fruit juices, etc. Six issues are published yearly since 1971. Technical, scientific and practical articles concerning production, bottling and beverage control are here reported, in addition to several features supplying all the information concerning machinery, products, packaging and law.


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5 - The herbaceous character of wines
F. Rossetti - M. Mozzon - S. Savini - E. Boselli - J.H. Thorngate

The herbaceous (vegetative) character of wine can be sensorially pleasant or not depending on different circumstances. This character can be specific to a particular grape cultivar (an endogenous varietal character) or produced during the winemaking procedure, from either an endogenous or exogenous cause. Several volatile wine components containing oxygen (aldehydes and alcohols with 6 carbon atoms), nitrogen (alkylmethoxypyrazines), and selected sulfur compounds (thiols, sulfides, disulfides) are reviewed and described. The effects of micro-oxygenation and storage in wood on the herbaceous post-fermentative character are discussed. Finally, the preventive tools and winemaking technologies used to reduce or to control this sensory character are described.




20 - Conference

24 - Exhibitions (Vinitech - Intervitis Interfructa)

44 - Machines & Equipment

50 - Analysis & Control

52 - Containers & Closures

56 - Products

62 - Hygiene

64 - Energy & Sustainability(F. Fantozzi)

76 - Marketing

82 - Laws

86 - News

90 - Diary

94 - Books

96 - Advertisers’ list & Companies’ address

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After the usual analysis by the expert in food legislation, in this issue you can find an interesting scientific feature about the bacteria’s classification and characterization, from classical microbiology to the genomic sequencing techniques, in order to establish the presence and the amount of sp...


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