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. 47 - MARCH/APRIL

 

CONTENT

 

5 - Industrial vinegar production: indigenous and “selected” cultures
G. Zanichelli - A. Giannone - M. Gullo

The most widespread production system used in the vinegar industry is submerged fermentation which is used for the fermentation of different alcoholic substrates, such as wine, cider and diluted ethanol. Currently, the acidification process is carried out using mixed acetic acid bacteria cultures which are reused to start successive fermentation cycles. The main advantages in using selected starter cultures arise from the control of yield and productivity, moreover they offer the opportunity to exploit specific technological traits of acetic acid bacteria, such as thermo-tolerance, resistance to high acetic acid concentrations and absence of cellulose production, which are of great interest for the industry. This paper discusses the main problems and potentiality of vinegar production in a submerged system, focusing on the use of selected starter cultures.

 

DEPARTMENTS

 

14 - Machines & equipment

22 - Electronic & automation

26 - Containers & closures

32 - Products

36 - Hygiene

38 - Energy & sustainability

44 - Applied research

46 - Laws

48 - Marketing

56 - News

62 - Diary

70 - Books

72 - 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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