GEA Filtration beer recovery plants
22 January, 2015GEA Filtration has developed beer recovery plants which recover beer from surplus yeast in tank bottoms by means of cross-flow membrane filtration.
How resveratrol - the elixir of youth - provides health benefits
12 January, 2015It seems that resveratrol, the red-wine ingredient once touted as an elixir of youth, activates an evolutionarily ancient stress response in human cells. The finding should dispel much of the mystery and controversy about how resveratrol really works.
'Aroma recovery' improves the taste of alcohol-free beer
10 November, 2014Researchers have developed a technique to enhance the aroma of alcohol-free beer, which is often perceived as 'tasteless' by consumers.
Anton Paar Snap 50 digital alcohol meter for micro-distilleries
21 October, 2014Anton Paar has developed the Snap 50 digital alcohol meter for use in small distilleries.
GEA Filtration beer recovery plants
21 October, 2014GEA Filtration has developed beer recovery plants which recover beer from surplus yeast in tank bottoms by means of cross-flow membrane filtration.
GEA Filtration beer recovery plants
21 October, 2014GEA Filtration has developed beer recovery plants which recover beer from surplus yeast in tank bottoms by means of cross-flow membrane filtration.
Double the efficiency for Brazilian brewer
16 October, 2014Brazil's second-largest brewing conglomerate, Grupo Petrópolis, ordered two identical breweries from Krones AG when it expanded in 2013-14. Both breweries have two filling lines and a capacity of six million hectolitres.
Australian Grape and Wine Authority begins operations
01 July, 2014The Australian Grape and Wine Authority has begun operations. It brings together R&D functions and marketing and export regulation functions following a proposal by the Winemakers' Federation of Australia and Wine Grape Growers Australia.
Cold pasteurisation to replace sulfites in wine?
04 June, 2014German company Edecto has developed and patented a 'cold pasteurisation' method that preserves liquid products at moderate temperatures. The method is being trialled with wine as an alternative to sulfur dioxide as a preservative.
Magnetised yeast makes sparkling wine faster
29 May, 2014The time taken to remove waste yeast from wine can be reduced from weeks to minutes if the yeast itself is magnetised.
How many bubbles in a glass of bubbly? Fewer than you'd think
09 April, 2014A single glass of champagne is generally thought to contain 15 million bubbles on average. But a French chemist has challenged this figure, suggesting that the mathematical formula used to arrive at this estimate has oversimplified the matter.
Grupo Petrópolis grows with Krones
03 March, 2014As part of its rapid expansion, Grupo Petrópolis - Brazil's second-largest brewing conglomerate - has built two new breweries, each with a capacity of six million hectolitres. Krones won the turnkey order for the two breweries.
Nothing but beer leaves Erdinger brewery
28 February, 2014To ensure no keg filled with caustic lye leaves its brewery, Erdinger Weissbräu installed a FLIR Systems A-Series thermal imaging camera that measures the temperature of every keg before it leaves the conveyor belt of the filling installation.
KATflow ultrasonic clamp-on flowmeters for the brewing industry
07 February, 2014This paper looks at a flow measurement solution for the brewing industry that helps companies increase production process efficiency, save energy and resources, and reduce costs.
Krones AG CombiCube system
05 February, 2014The Krones AG CombiCube system is suitable for smaller specialty breweries with up to 250,000 hectolitres of sales-quality beer or large industrial-scale breweries that brew small batches of specialty beers. The system is modularised in construction, permits a customised design configuration and can be easily expanded.
