New wine regions: Viticulture shifts to the North
Climate change and an adaption to the EU regulation have made it possible: wine can be cultivated in more and more regions. This brings new challenges for winemakers – not least in the field of [...]
Beeware! There might be antibiotic residues in your honey
Bees are of great importance for humans: these busy little animals not only produce delicious honey, but also pollinate our crop plants – and thereby ensure our food production. However, even [...]
Gluten analysis explained: 10 questions and answers you should know
Codex standard, AOAC certification, R5 or G12 antibody: What does really matter in gluten analysis? We have collected 10 questions about gluten analysis that everyone in the food industry should [...]
Brettanomyces: contaminant or quality feature?
Dekkera bruxellensis yeast, among winemakers and brewers also known as Brettanomyces bruxellensis (or „Brett“for short), strongly influences the flavor of wine and beer. The change in taste is [...]