Beverages

Brettanomyces yeasts cause the so-called “Brett“ off-flavor: an unpleasant smell of horse stable, leather, sweat or even urine. Early detection of a possible contamination is of great interest [...]

In general, beer is not a likely habitat for microorganisms: the alcohol content, the low pH value, the anaerobic atmosphere, the hop bitters and the limited nutrient supply make beer a rather [...]

A while ago, the national wine institute in Argentina officially certified a wine as “gluten-free”. What’s behind this? May conventional wine actually contain gluten?

In Germany, one could not imagine Advent time without Christmas markets. Check out our infographic to learn more about this tradition – and find out exactly what is in a cup of mulled wine.

For anyone who suffers from celiac disease or gluten sensitivity, beer has long been off-limits. Fortunately, this has changed in recent years and celiacs now have access to an increasingly broad [...]

Contamination with the yeast Saccharomyces cerevisiae var. diastaticus (often shortened to S. diastaticus) is currently a hot topic in the beer industry. Breweries worldwide are affected. For [...]

Histamine is a biogenic amine which is naturally present in many foodstuffs – also in wine. Some people react to high histamine foods with headaches or other symptoms. More and more winemakers [...]

In general, beer is not a likely habitat for microbes: alcohol content, low pH value, CO2 and hop compounds make beer a rather hostile environment for most microorganisms. However, some bacteria [...]

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 [...]

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 [...]