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?

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.

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

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

Request a Free Quote Now!