Beverages

Microorganisms transform sugar contained in must into alcohol and carbon dioxide in a process known as fermentation, which results in the production of wine. Winemakers (and brewers) have two [...]

Off-flavors, turbidity and even exploding bottles: During the last years, the yeast S. diastaticus has caused trouble to several craft brewers. Detecting a contamination before it spoils your [...]

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 [...]

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 [...]

An exciting time begins for all the wine enthusiasts: Most wineries have started bottling the 2015 vintage a few weeks ago. Soon, there will be the first presentations of the new vintage – which [...]

The first Friday of every August is international beer day. An excellent moment to put the spotlight on 2 quite different quality aspects of beer: gluten content and beer spoilage.

May 4th – 10th is UK coffee week. This is a nationwide fundraising initiative in the UK where coffee operators, trade professionals and customers raise funds to give back to the communities which [...]

Scientists from the Northwest A&F University published a study about ochratoxin A in wine produced in China. The concentration of ochratoxin A depends on various factors in winemaking.

Since September 2013, residues of the antibiotic chloramphenicol have been detected in various imported enzyme products by the Rapid Alert System for Food & Feed of the European Union [...]

Time savings due to three paramters in one run and included Internal Amplification Control (IAC) provides an inhibition control for each sample without any additional effort. 4-channel system of [...]

GEN-IAL developed a multiplex real-time PCR method to detect and differentiate Alicyclobacillus species in fruit juices and concentrates.