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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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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

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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