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“INDUSTRIE DELLE BEVANDE worldwide bottling” 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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IB 17 06 cop

 

INDUSTRIE DELLE BEVANDE Vol. 46 - NOVEMBER/DECEMBER 2017

 

CONTENTS

 

5 - Energy saving using a new yeast combined with temperature management in sparkling base wine fermentation
V. Giovenzana - R. Beghi - P. Vagnoli - F. Iacono - R. Guidetti - T. Nardi

Heat removal accounts for ~90% of the total energy requirements of the winery and is mostly related to the temperature control of the wine tanks used for fermentation and maturation. The aim of this work was to evaluate the effects of a selected wine yeast, chosen to optimize sensory characteristics and minimize SO2 production at temperatures higher than the standard for winemaking, on energy consumption during the fermentation process of the Franciacorta base wine. Fermentations using the new yeast strain were conducted at 15 and 19°C, and energy consumption was compared. Moreover, the sensory, chemical, and aromatic features of the Franciacorta sparkling base wines were measured. Fermentation required 21.6 Wh/L grape must at 15°C and 7.7 Wh/L grape must at 19°C, reducing energy use by ~65% at the higher temperature. Use of the tested yeast had positive effects on energy saving during fermentation without compromising sensory, chemical, and aromatic profiles of the resulting wine. This work suggests possible methods for wineries to adopt a more sustainable winemaking process that lowers energy consumption and decreases SO2 content in wines, which may introduce eco-labeling strategies and price-premium policies.

 

DEPARTMENTS

 

12 - Exhibition (drinktec)

30 - Machines & equipment

38 - Containers & closures

42 - Products

48 - Hygiene

50 - Energy & sustainability (F. Fantozzi)

56 - Marketing

60 - Laws

66 - News

74 - Diary

80 - Advertisers’ list & companies’ address

AromataGroup was acquired in Nov 2018 by Ambienta SGR and by its managing founders to create a leading European platform in natural ingredients for the food and beverage industries. Create Flavours is the third add-on acquisition after IPAM (Italy) and Nactis Flaours (France and BNL).  Create Flavo...

According to a new Freedonia Group analysis, the US market for single-use foodservice products is forecast to see healthy annual growth of 3.4% through 2023, when demand is expected to near $25 billion. The best opportunities exist for products with features that support use in fast-growing applicat...

Commission Regulation (EU) 2020/685 of 20 May 2020 amending Regulation (EC) No 1881/2006 as regards maximum levels of perchlorate in certain foods....

Did you know that your wine closures tomorrow could be used to produce an ice basket to keep at the right temperature your “bubbles” or a strap for the anti-virus mask? This is the circular economy, even in wine. With this aim, many bins dedicated to collect the wine closures have been installed in...

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