News & Topics

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.

Case study: is it possible to reduce the mashing time improving the process efficiency with in-house brewing process control? The case study shows that it is possible to reduce the mashing time improving the process efficiency using CDR BeerLab^® to perform chemical analysis of beer for in-house brewering process control.

Is setting up a quality control laboratory in the winery a determining factor for wine quality? What are the potential difficulties in carrying out quality control in the winery? What are the solutions for simple vinification control? For more information on this topic, download the article COMPLETE CONTROL OF VINIFICATION IN A SINGLE ANALYSIS INSTRUMENT.

People from 35 countries visited CDR booth at SNACKEX to see the innovative quality control methods for snack available with CDR FoodLab^®, the analysis system already used by snack industries worldwide. The most used application is the quality control of the oil during the frying process and the control of the quality of savoury snacks (fried chips, corn chips, etc.) as well as nuts (peanuts, hazelnuts, pistachios, etc…).

Simone Bellassai, Chemist, oenologist and CDR WineLab® specialist, and Anne Flesch of Fermentis will […]

The English brewery BAD Co. has recently installed state-of-the-art brewery at their Dishforth site, taking the opportunity to improve quality control processes in brewing in order to looking for a well-known national retailer for an English brewery with CDR BeerLab^®. Here is the case study.

As is known, due to global warming, we are witnessing increasingly adverse and difficult weather conditions. The rise in average temperatures is in fact causing an increase in the frequency of hot and dry vintages alternating with rainy and cool years. In difficult climatic conditions, in addition to the usual analysis of sugar, total acidity, pH and acetic acid, yeast assimilable nitrogen and gluconic acid are the fundamental parameters available to the oenologist to better manage the fermentative process, an essential starting point to obtain a quality wine. What are yeast assimilable nitrogen and gluconic acid? How can these analyses affect alcoholic fermentation? For further information on these important themes you can download the article: VINIFICATION IN THE ERA OF GLOBAL WARMING