Analyses of yeast assimilable nitrogen (YAN) and gluconic acid for optimum management of alcoholic fermentation

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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Fried snacks: the knowledge of the oxidation state to improve the Shelf life

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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IMEKO FOODS conference October 2016

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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must analysis in grape harvest

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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Understand and control malolactic fermentation in wine

One of the most important processes impacting biological and organoleptic stability in wine is the so-called malolactic or secondary fermentation. Through this process, the wine sheds acidity, grows smoother and acquires more complex, mature flavours. Here you will find some key points to fully understand and control malolactic fermentation.

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