Contents

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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 20 02 cop

INDUSTRIE DELLE BEVANDE Vol. 49 - MARCH/APRIL 2020

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4 - Letter from publisher

Think and act optimistically

7 - Exhibitions

BrauBeviale 2019 Part 1: “The place-to-be” for the international beverage sector - Mixing and carbonating units - Can filling monoblock - Sacmi, the preferred partner of German beers - Automatic quality control system - Can block - Hygienic and energy efficient synchronous motor - New lauter tun - PET kegs, light and strong - Brewhouses - Innovative technology - Can depalletizer

20 - Machines & equipment

A company in continuous ferment - Flexible and reliable solutions for powders and liquids mixing - Why choose overhauled-guaranteed bottling machines? - Quality systems for flexible automation - Guide data, energy, fluids and air in a very tight place - Tanks and processing plants - How Birrificio Rurale has minimized the oxygen pickup - The next-generation hygienic valve control units - Interroll Drum Motors receive EHEDG certification for Highest hygiene requirements

36 - Analysis & control

Accurate dosing of sulphur dioxide in wine

38 - Containers & closures

Wine, record growth for Vinventions with +20% of closures sold in Italy in 2019 - New features for 3D scanner dedicated to beverage sector - Innovative packaging for the circular economy - Iconic capsules for premium brands

 

44 - Products

100% Forst, 0.0% Alcohol - New look for Thé San Benedetto - Can and r-PET for Acqua Recoaro - Renewed iconicity, between brand heritage and avant-gard tension - Roner presents Caldiff 80

 

48 - Applied research

Evaluation of aroma compounds in the process of wine ageing with oak chips - Anti-hangover and anti-hypertensive effects in vitro of fermented persimmon juice - Influence of Saccharomyces and non-Saccharomyces yeasts during red wine making - The importance of glycerol uptake in wine yeast during Icewine fermentation - Detection and quantification of adulteration in aged wine

 

54 - Marketing

Wine 2019: export growth continues - 2019: continued positive trend in sparkling wines - Glass packaging continues to record steady production growth in Europe - Waves of change in soft drinks choice - Big lessons from small brands

 

66 - Laws

Allowed methods for wine and must - The use of polysorbates in carbonated drinks is allowed

 

68 - News

Human error as posing the biggest data protection risk for companies - Maca Engineering joins Arol Group - Birra Peroni: reduced CO2 emissions by 30%

 

72 - Agenda

Summa: correct to stop to deal with the particular emergency situation - AMI’s Plastic Closure Innovation conference - Beviale Moscow: postponement and new dates - Coronavirus: ProWein 2020 postponed to next year - Vinitaly posponed to 2021 - Agenda

78 - Books

 

80 - Advertisers’ list & companies’ address

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