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

in Italian and English language


We worked for the the April issue of “Industrie delle Bevande”, hoping that, by the time you read it, the Covid-19 health emergency had curtailed. We introduce the new issue with the editorial “Thinking and acting with optimism”: a strong message of positivity that we move to instill.

We present our new manual about how to identify the ideal time for the harvest: “Destinazione Qualità”, between FHD & DSH methods, available online HERE. Also available in English and Spanish languages

We publish the report of the BrauBeviale in Nuremberg and the latest data released by the European Container Glass Federation.

We feature laboratory innovations and new results of applied research. The scientists present studies about the aromatic compounds in the wine aging with oak shavings and the influence of Saccharomyces yeasts and not during the red winemaking; they explain the importance of the absorption of glycerol in the yeast during the fermentation of Icewine and, in Spain, a method for detecting and authenticating the degree of aged wines adulteration has been introduced.

We review machines and equipment, analysis tools, containers and caps, products, marketing surveys, laws, news from the world, and the upcoming appointments in agenda.


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