Whisky equivalent takes 2% of the traditional ageing time
31 October, 2017 by Nichola MurphyJohn Hyslop, a businessman with a background in industrial chemistry, has developed a 10-year-old whisky equivalent in just 10 weeks.
Test developed to detect wine grapes exposed to forest fires
31 October, 2017 by Nichola MurphyResearchers from the University of British Columbia (UBC) Okanagan have created an analytical test to accurately measure the amount of smoky compounds in grapes.
STULZ technology helps sustainable wine production
18 October, 2017Most people would not associate wine with sustainability, but a collaboration between STULZ New Zealand and Mt Difficulty Winery could change this.
Forest fires affect flavour of wine
03 October, 2017Scientists from the Technical University of Munich (TUM) have discovered the reason why areas prone to forest fires produce unpalatable wine.
Beer breakthrough: consumers embrace low-alcohol beer
20 September, 2017 by Nichola MurphyResearch by global marketing intelligence agency Mintel suggested European consumers enjoy the taste of beer containing low or no alcohol as much as full-strength beer.
How and why does water enhance the taste of whisky?
21 August, 2017It all gets back to the chemistry of the flavour compounds in whisky.
94% of world's breweries are craft producers
28 March, 2017The number of breweries worldwide exceeds 19,000, and 94% can be defined as craft beer producers, according to a recent survey.
Hamilton Company Microlab 600 dilution of beer and wine for alcohol analysis
01 March, 2017Dilution of beer and wine for alcohol analysis
Krones takes craft brewer out of the garage and into the future
14 December, 2016When a pioneer of the American craft brewing scene was ready to take their business out of the garage and into a brand new facility, they chose a CombiCube B from Krones as their core technology.
Wine waste becomes high-end gin
22 September, 2016A South Australian company that reformulates wine industry waste into value-add products is helping to drive Australia's booming craft spirits sector.
The history (and personality) of yeast
12 September, 2016Belgian researchers have found that yeasts used for beer and winemaking were domesticated in the 16th century, around 100 years before the discovery of microbes.
Vodka: it's all about the marketing
22 August, 2016Research from Edith Cowan University has shed light on what influences Australian consumers when making the decision to buy vodka.
Clarifier improves productivity for brewer
10 August, 2016Italian brewer Brewfist's SPX Flow Seital clarifiers minimise oxygen pick-up and improve productivity.
SPX FLOW helps brewery achieve expansion through efficiency
04 July, 2016Italian brewer Brewfist had some clear processing goals when it looked to expand production capacity at its brewhouse near Milan, Italy, to meet growing market demand.
