Contents

         

“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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INDUSTRIE DELLE BEVANDE Vol. 46 - MAY/JUNE 2017

 

CONTENTS

 

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.

 

DEPARTMENTS

 

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

For more than 30 years Fi Europe & Ni (Natural ingredients) has been the world’s leading food and beverage ingredients sourcing platform. Its unique influence is underlined by the fact that more than 25 per cent of all annual food and beverage manufacturer ingredient procurement budgets are infl...

PET Engineering celebrates its first 20 years of activity even if its history began in 1986 when Moreno Barel, former owner and CEO, started acquiring the technical skills and know-how that have become the sturdy foundations of the company since 1999.  PET Engineering is now one of the most well-kn...

Everyone knows the chocolate bars from RITTER SPORT. Quality, safety and efficiency have top priority in their production. The process starts with the storage of raw materials, for example in the silo building with the six stainless steel silos, three of which are intended for milk powder and three ...

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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Pasticceria Extra

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