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The May issue of “Industrie delle Bevande” is now available

In this issue the researches review and describe several wine volatile components responsible of its herbaceous character. 

The HTS presents yeast derivatives based on R2A (Remove-to-Add) to obtain more fruity wines without aroma masks; regarding sustainability, dr Fantozzi analyzes the combination of eco-efficiency and eco-effectiveness for the beverage packaging industry.

We publish the report of Vinitech-Sifel in Bordeaux and Intervitis Interfructa in Stuttgart, and we present the experts’ suggests to protect and increase the penetration of Italian food and beverage into the American market.

Furthermore, we review machines and instruments, sensors and data logger for analysis and control, containers and caps, ingredients and products, hygiene and environment solutions, marketing surveys, and new regulations.

Read our news from the world and save the date for upcoming events.



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