Simone Bellassai, Chemist, oenologist and CDR WineLab® specialist, and Anne Flesch of Fermentis will be hosted by ATP Group for a pre harvest presentation. They will intoduce nutrition for fermentation and reliable easy to use analysis. Key points of the pre harvest presentation Understanding organic nutrition How to misure it How to affects fermentation Places of the
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Keep up-to-date with the CDR world.
In this section, you can download news, technical cards, press releases and official publications, and find information on the events that we organize and that we attend.
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.
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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
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CDR WineLab®, wine analysis system, is at SITEVINITECH China, the important exhibition for the wine industry specialists to be held in China – Ningxia, Yinchuan, from 13th June to 15th June 2017.
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Snack foods are currently consumed by millions of people of diverse cultural backgrounds in many countries because they are tempting snacks if characterized by crispness, brilliant colour and flavours.
However, these products can undergo degradation processes, first of all, the lipid oxidation which causes rancidity and off- flavours.
There are several methods to test the shelf life of snacks and bakery foods, but CDR FoodLab® is the only one, not only to be a green method, but also, it is able to give an actual measurement of oxidative stability of finished products, in a simple and fast way.
Comparison between different methods
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CDR will be at SNACKEX in Vienna the next 21st and 22nd of June. SNACKEX is the international event for the savoury snacks and snack nut.
We exhibit the CDR FoodLab® for the specific application on snacks: fried potato chips, extruded and pellet snacks, tortilla chips and the various types of snack nuts.
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The team of students of Massachussetts Institute of Technology, VOCA, and MIT D-Lab researchers are using the CDR FoodLab® Junior in the project to develop a feasible, low-cost method of avocado oil production in Tanzania.
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News, News & Topics
29 March 2017
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Giulia Chiarion
CDR BeerLab® at Beer Attraction 2017
BeerAttraction is the international event organized by Italian Exhibition Group and dedicated to specialty and craft beers, technologies and ingredients. CDR attended for the third consecutive year to BeerAttraction: the trade exhibition for CDR BeerLab®. Let’s see how that works.
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News, News & Topics
2 March 2017
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Gabriele Casini
CDR FoodLab® at ArabLab 2017
CDR FoodLab®, the analysis system of food used by world wide food industries, dairies, milk processing factories, cattle breeding farms, oil mills, oil processing plants, egg and egg product producers and chemical laboratories , will be at ARABLAB from 20th to 23th March 2017 at the Dubai International Exhibition Center.
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Do you have a brewery? Are you a Master Brewer and you need a system for chemical analysis to control brewing? Are you a consultant for the breweries?
CDR BeerLab® is waiting for you at BeerAttraction February 18 to 21 in Rimini – Italy