It is the only Italian magazine dealing with the world of food ingredients: raw materials, semifinished products, additives, flavours, food colours, sweeteners, improving agents and all the products used in food processing and optimization. Six issues, format 220x290 mm, are published every year, including scientific articles, news and columns concerning the development, use and analysis of ingredients and the marketing of finished products.

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5 - Unplugged


6 - The influence of yeasts on beer bottle refermentation
L. Canonico - M. Ciani - G. De Francesco - E. Ciani - G. Perretti

The bottle conditioning is a biological stabilization method used to prolong the stability and shelf-life of beer. It occurs at the end of primary fermentation, adding fermentable sugar, and in some cases a yeast diverse than the yeast used in the primary fermentation. In this work, the evaluation of the use of a selected strain of Saccharomyce scerevisiae and three non-Saccharomyces yeasts in order to investigate the influence on the quality of the beers. In the case under review, these yeasts have been able to coexist with the starter strain used in the primary fermentation. However, no statistically significant difference was found among the samples.



16 - Edited law

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