Contents

    Thaifex 100x100px reschedule      

“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.

 

One year subscription rate
Europe €  60.00
Overseas (air mail) € 85.00
Digital PDF for tablet € 24,99 (VAT included)


IB 18 03 cop

 

INDUSTRIE DELLE BEVANDE Vol. 47 - MAY/JUNE 2018

 

CONTENTS

 

3 - Influence of conventional and biodynamic winemaking process on the characteristics of wines from Sangiovese grapes
M. Picchi - V. Canuti - M. Bertuccioli - L. Anello - B. Zanoni

The aim of the research was to verify the impact of the enological biodynamic and conventional process starting from biodynamic grape, on the quality and typicality of some Sangiovese wines. Four estates producing biodynamic wine and a conventional one participated to the project. In the biodynamic wineries, winemaking was conducted using Sangiovese grapes and following a biodynamic winemaking protocol. In the conventional winery winemaking was conducted using the same Sangiovese grape collected from each biodynamic esta te, but following a conventional winemaking protocol.
All the wines were submitted to a series of evaluation at the end of alcoholic and of malolactic fermentation. A panel of trained judges defined the sensory profile of the wines. A panel of experts evaluated quality and typicality. For all the wines the chemical profile (base analysis, aromatic and phenolic profile) was determined.
The samples of the two different kinds of wines showed significant differences in terms of perceived quality. Actually there were different quality and typicality levels: some of them were correlated to the enological process (quality of color); others were not (typicality).

 

DEPARTMENTS

 

16 - Exhibitions (Anuga FoodTec - Vinitaly)

38 - Machines & equipment

48 - Electronics & automation

50 - Containers & closures

54 - Products

60 - Hygiene

62 - Energy & sustainability

68 - Marketing

72 - News

78 - Books

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...

FoodExecutive

Database Articoli

Pasticceria Extra

Tuttogelato

TTG

www.tuttogelato.it

Alimenti Funzionali

Image
Copyright © 1998-2020 Chiriotti Editori srl Tutti i diritti riservati
Viale Rimembranza, 60 - 10064 Pinerolo - To - Italy - P.IVA e C.F. 01070350010 - Tel. +39 0121.393127 - Fax +39 0121.794480 - email info@chiriottieditori.it | Disclaimer

Cookie Policy - Privacy Policy

Chiriotti DEM Popup