IB may 2024

Industrie delle Bevande wwb

Magazines

COP IB 2024 03

INDUSTRIE DELE BEVANDE Vol. 53 - MAY/JUNE 2024

DEPARTMENTS

5 - Exhibitions
Vinitaly 2024: enhancing the internationalisation process (S. Musso)

26 - Machines & equipment
Innovation and versatility in spirits labeling - Washing recycled glass bottles at high production rates - Huihuang United Food chose SMI - Innovation at the service of performance - Flow sensor with IO-Link - Success story

38 - Containers & closures
Alternative packaging in wine - Raising the bar in terms of perceived technical and always sustainable quality - Effective hygienic shield against potentially pathogenic agents - New way of thinking about closures - How the colour of a wine label influences purchase intention

48 - Products
The plant-based shift in the wine fining process - Debut of tequila UNO Casa Hergueta - Gin Refined in oak barrels - Fusion of tradition and innovation - The new EstaThé decaffeinated chamomile arrives - New Maysta vodka

54 - Hygiene
Tailor-made technological excellence and innovation

56 - Energy sustainability
Sustainability of wine production

64 - Applied research
Partial dealcoholization of red wine by osmotic distillation - Hydrogen sulfide formation in canned wines - Unveiling the power of adding sterols in wine

68 - Marketing
Italian wine, solid market - Resilience and adaptability: the Italian wine industry faces the challenges of 2023

72 - News
ProWein showcasing global excellence in wines and spirits - New division dedicated to high-speed beverages - Amendments to the Regulations on geographical indications - Two days full of inspiration, fun and good conversation - New Coca-Cola offices in Milan to mark 138th anniversary - Budget 2023: growing revenues and constant margin - Record growth and international success - Transversal positioning and energy savings

80 - Diary
BrauBeviale, 2024 and in the future - Barcelona Wine Week (BWW) looks ahead to its next edition with great expectations - Agenda

85 - Beer & malt
Low and no alcohol beer appeals to 1 in 2 beer lovers - Impact of propagation time on yeast physiology during bottle conditioning of beer on an industrial scale - Mixed culture fermentation of Saccharomyces cerevisiae - Potential of non- conventional yeasts for non-alcoholic and low alcohol beer - Water composition and gushing behaviour - Drying techniques and rice beer brewing process - Influence of dextrins and beta-glucans on palate fullness of beer - Static or dynamic dry-hopping of beer - Probiotic beer

96 - Advertisers’ list & companies’ address

Doing the best. SMI solutions for Pascual

Everything comes from the earth and is done for the good of the earth! In Aranda de Duero, in the Spanish province of Burgos, everything revolves around the concepts of environment, culture, traditionand well-being. In the heart of this fascinating territory lies the headquarters of the Pas...

Rigid packaging provides better protection for food

According to new Freedonia study Beverage Packaging Consumer Insights, about half of consumers agree that packaging is an important factor when making grocery shopping choices. Different consumers might care about different features more than others; however, consumers are generally aware of...

The countdown is started for Cibus Tec 2023

Over 40,000 visitors from 120 countries around the world are expected from 24 to 27 October 2023 A few months after the opening of Cibus Tec 2023, the available exhibition area is already almost sold out, with 1200 confirmed exhibitors, including the best Made in Italy food-mechanic...

New track and shuttle functions

New applications for B&R transport systems open new markets for machine builders B&R presents four new components for its mechatronic product transport systems. New additions to the company's ACOPOStrak, SuperTrak and ACOPOS 6D portfolio create possibilities in new are...