Beverages

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 [...]

Food fraud is a major problem for the beverage industry. High-priced spirits such as single malt whiskies are particularly subject to fraud. Here’s what you should know about food fraud in the [...]

Dekkera bruxellensis is considered the most important spoilage yeast in the wine industry. It causes severe off-flavors of sweat, leather or horse. Early detection of a possible contamination is [...]

Raise your glass: the first Friday in August is International Beer Day – a perfect day to enjoy a tasty brew. But unfortunately, beer doesn’t always taste as expected: beer spoilers can leave an [...]

Whether you want to analyze wine, beer, fruit juices, sweets, dairy or meat products: Enzymatic methods for the determination of sugar, acid, alcohol and other food components have become an [...]