Taking a cue from the various sets of research carried out on the possibility of determining the state of ripeness of the olives, the researchers of the CDR chemical laboratories conducted a study with the aim of developing a rapid and simple system for obtaining indications on the degree of ripeness of olives, useful for identifying the best time for harvesting.

CDR is operational as regards the production and supply of diagnostic devices and kits for the food industry.

2019 another not exceptional oil season from various points of view: the results of the analysis of Tuscan oil confirm the difficulties of the sector that have persisted for several years now due to the difficult climatic conditions.

Download the article “Analyses for control of the brewing process” to explore the issues related to the chemical analysis, useful to implement a control of the process of producing effective beer to obtain a craft beer without defects while ensuring high production standards.

CDR WineLab^® attended to SIMEI 2019 in Milan Italy.

The exhibition was an incredible success, over 500 exhibitors and more than 33 thousands international visitors in 4 days.

CDR BeerLab® attended to Craft Brewer Conference 2019 the number one environment in North America for concentrated, affordable brewing education and idea sharing to improve brewery quality and performance

Micro-oxygenation and maceration are two very important phases of winemaking that influence the stability and quality of the wine. Both processes are related to the content and characteristics of the polyphenols present in wine. Monitoring the evolution of these compounds over time is a fundamental tool in the hands of the winemaker to better manage winemaking processes and guarantee the quality of the finished product.

Download the article “Managing at best maceration and micro-oxygenation in the winemaking process” to find out which are the most effective methods to monitor the parameters that influence these processes and carry out the necessary operations to obtain both a stable and quality product.

When does the fermentation process end? How much sugar do you need to add in the priming phase? Researchers at the CDR chemical lab “Francesco Bonicolini” conducted a study on brewing with the aim of:
• understanding which is the best method to determine the end of the fermentation process;
• determining the residual sugar concentration in order to avoid problems in the priming phase.
For this purpose we studied the evolution of fermentable sugars as well as the variation of wort density during fermentation.

How best to control the extraction of polyphenols during alcoholic fermentation. How to improve management of micro-oxygenation. Analysis of CDR WIneLab’s polyphenols, a useful guide

The 2018/2019 oil campaign can now be considered concluded for this year and, as in other years, we are able to comment on the results of the analyses carried out on a few dozen samples from various areas of Tuscany. Furthermore we have carried out a small study to learn more about determination of the appropriate harvesting period in the case of a heterogeneous olive grove that has several cultivars.