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.
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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.
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News & Topics, Topics
26 October 2017
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Simone Bellassai
Analysis of Mashing in the Brewery
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.
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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 extreme 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 extreme 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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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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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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What methods are usually employed to perform wine sugar analysis? What are their strong and weak points? What differences are there between these methods? A comparison between enzymatic method, chromatographic method and Fehling test.
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Dr. Simone Bellassai presented the speech “Innovative At-Line Quality and Process Control Methods in Food&Beverage Industry” at the 2nd IMEKO FOODS “Metrology Promoting Objective and Measurable Food Quality and Safety” in Benevento. See the slide show»
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News & Topics, Topics
20 September 2016
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Simone Bellassai
Must analyses in rainy or dry grape harvests – CDR WineLab®
A wine’s distinguishing features arise from the must it is made from. The latter’s analytical monitoring during the pre-fermentation phase is an essential requisite to obtain a high quality wine. Total acidity, pH, sugar content, volatile acidity are just some of the tests that allow an accurate analytical monitoring of wine must, both before and during the alcoholic fermentation phase. These analyses might not be sufficient to achieve a quality wine if the grapes have been harvested in specific weather conditions, namely hot and dry, or cool and rainy. In such years it is of paramount importance to quickly and easily assay further parameters such as gluconic acid, yeast assimilable nitrogen and malic acid. Let us see when.
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