News & Topics

How can yeast assimilable nitrogen and gluconic acid determination affect alcoholic fermentation in the entire winemaking process?
For information in-depth on this important theme click and read WINEMAKING IN THE ERA OF CLIMATE CHANGE, the article of Simone Bellassai CDR WineLab® specialist published on Wines&Vines

CDR BeerLab^® will be at Craft Brewer Conference (CBC) in Nashville. We will show New CDR Beerlab^® Junior and New tests as Vicinal Diketons (VDKs), Yeast Vitality available on CDR BeerLab^® system. Come to visit us to learn more about CDR BeerLab^® at booth number 2856.

CDR and Sacco, italian distributor of CDR BeerLab, beer analysis system, participated in BBTechExpo 2018 (BeerAttraction) presenting many innovations. Let’s see how it went. The CDR BeerLab® system will be presented in USA at Craft Brewer Conference (CBC) in Nashiville. April 30-May 3, 2018.
We are waiting for you at booth number 2856.

See you at the CBC!

CDR S.r.l. made a new agreement with the company Terra Analysis and Measurement Trade Co. for the distribution in Turkey of the CDR FoodLab^® range of products.

Case study: It has been thought that late-hopping and dry-hopping do not contribute to IBUs in beer. In Hackney Brewery, contrary to popular belief they have demonstrated a considerable increase in IBU value from both late and dry-hopping.

Can you perform the chemical analyses of beer in-house to monitor all the parameters useful for the production process in a simple and fast way? Discover how to save money and time improving, at the same time, the quality of your beer.

The new CDR BeerLab^® Junior has arrived. Unlike the previous version, CDR BeerLab^® Junior enables IBU, VDKs measurement and water analysis too. Select the most useful brewing analyses to control your production process. The new CDR BeerLab^® Junior also enables IBU, VDKs measurement, as well as water analysis.

The beginning of the season was rightly perturbed by forecasts of reduced production which came true. In particular, in a few central Italian region, productivity was very low, whereas at a national level, production was below average, despite being slightly up compared to the previous oil production season. What about quality?

A low productivity and high quality of the oil have been foreseen at the launch of the 2017 oil season. In the chemical laboratories of CDR we started to analyze the oil samples of the 2017 season. We see the first results of the analysis of the oil. Are the forecasts respected?

The characteristics of ingredients are fundamental in olive oil production. The olive pressing process also plays a key role in determining a high quality product such as extra virgin olive oil. We will examine how it is possible to increase the quality of extra virgin olive oil produced, by constantly monitoring certain chemical parameters, while providing descriptions of detection methods used.