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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 18 06 cop

 

INDUSTRIE DELLE BEVANDE Vol. 47 - NOVEMBER/DECEMBER

 

CONTENTS

 

5 - Recovery of winemaking by-products for innovative food applications. A review
V. Lavelli - L. Torri - G. Zeppa - L. Fiori - G. Spigno

Winemaking by-products are potential resources for second-generation biorefineries, i.e., biorefineries fed with biowaste to produce added-value products, particularly for the food sector. In fact, winemaking by-products are outstanding sources of oil, phenolic compounds and dietary fibre and possess numerous health benefits and multifunctional characteristics, such as antioxidant, colouring, antimicrobial and texturizing properties. The present review highlights promising developments for the conversion of winemaking by-products into novel food ingredients, as well as their use in innovative foods, focusing on the type of recovered ingredients, dosage, formulation and processing. In addition, the primary benefits of winemaking by-products to new foods are described.

 

19 - Pollution and alteration from trichloroanisole. State of knowledge
S. Zaninotto

In the scientific dissertation an update on the product packaging culture for drinks is being made. An historical outline can help to orientate in the field, and give clarity regarding the concept of organoleptic alteration, on which today, as never before, we can compromise. A closer examination concerns in particular 2,4,6 trichloroanisole, a problem shared by various models of industry and identified in “portable” version as far as cork is concerned. The risk of suffering the effects has boosted the research in this field in order to counteract the problem, thus achieving today excellent levels of sensory perfection for oenological products. The maintenance of the status quo is nevertheless a question of teamwork and needs, as shown in the agreement, a joint effort of all those who are involved in the wine production chain.

 

DEPARTMENTS

 

26 - Machines & equipment

36 - Analysis

38 - Containers & closures

40 - Products

48 – Energy & sustainability

52 - Laws

54 - Applied research

58 - Marketing

68 - News

74 - Agenda

78 - Books

80 - Advertisers’ list & companies’ address

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