Thanks to all specialists attending today PE.DI Srl event named “Taste the cap” in Mainz. An immersive experience to explore the essential role of crown cap liners during the second fermentation of the Traditional Method sparkling wines, highlighting how oxygen drives the evolution of its organoleptic characteristics during bottle aging. Thanks to Virginie Thollin for guiding us during this journey. #crealisgroup #sparklingwines #crowncap #sparklingfestival
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Portuguese “Bag In Box” wines Ideal for those who consume wine daily, the bag in box is cost-effective and durable. Growing in the market is a matter of time. The storage of wines in pouches and cartons, known as bag in box, may not be new. Its popularity and respect among experts, on the other hand, are more recent. In fact, the technique was created in the 1950s, for the storage of liquids, but soon came into use by wine producers, as it extended the durability of the products, even after they were opened. Over time, this type of packaging has become an alternative that is not only more sustainable, but also more practical and intelligent. Consumers realized this and so did the market. Today, important producers, even the most traditional ones, already sell their wines also in a bag in box version. Little by little, wine lovers, even the most demanding, are beginning to get rid of their prejudices. For those who consume slowly, this type of packaging only has advantages! What is a bag-in-box package? The translation says it all. A bag in box is a package formed by a bag, inside a box for transportation. It also has a spout, which can be a simple lid, a connector or a tap, depending on the product to be transported. In the case of wines, a tap is used in conjunction with the vacuum system. The liquid comes out (and the bag goes “slimming”), without allowing air to enter the bag and oxidize the product, altering its properties and flavor. Thus, the durability of an opened wine that is stored in this format is much longer than in the traditional glass bottle. this durability can also be variable, from 4 weeks to 2 months, depending on the quality of the packaging. Its capacity usually ranges from 3 to 10 liters. There are also boxes with two or more bags and taps: a stimulus to variety. The origin of the bag-in-box Interestingly, the packaging was created for the transportation of automotive battery fluids. It was soon incorporated by the food industry and had its technology improved, as well as its design. Currently it is used to store different liquids, water, juices, olive oil, ready drinks, among others. Portuguese wines in bag-in-box The interest of the foreign market for wines stored in bag in box made important producers and prestigious winemakers reevaluate the alternative. More and more the format is occupying the shelves of Portuguese supermarkets. Many other name producers already market part (foreign market) of their production in these formats. If you’re ready to ‘bag’ all of these extraordinary benefits for your brand with sustainable ‘Bag in a box’ packaging solutions that guarantee maximum product protection and a superior customer experience, then speak to our friendly team today! Find out more about our Bag-in-Box range here. Official website: www.zeadn.com Our website on Alibaba : https://lnkd.in/gYX5WxER...
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📣We are proud to announce the great achievement of our partners Puleo S.p.A | Leading Winery Manufacturer On the occasion of the next edition of the VINITECH–SIFEL, which will take place in Bordeaux from November 26th to 28th, Puleo Italia has been awarded the bronze medal, a prestigious award recognized to the workers in the wine industry who have distinguished themselves in the front of sustainability and technological innovation 🥉 🏆This important milestone was awarded by the jury for the amazing innovation , Prexa N Infinity Press, one of the most innovative machines. The functioning principle is based on two key points: 1. The ability to produce unlimited pure nitrogen up to 99.5% for the inertization of processing cycles. The Prexa Infinity auto generates nitrogen thanks to a molecular divider. 2. high level of extraction achieved without “pressing”: up to 65% of the total yield is extracted directly during the loading phase. Congratulations for the very special prize to our partners and we are sure that great achievements will continue to come as the work they deliver is always up to the highest standards. 🏆 #valdoinvest #marketleader #equipment #premiumwines
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📨 [Invitation – Online Event] Next OENOVITI International Mini Symposium! Join us for an exploration into techniques revolutionizing the assessment of grape ripening and wine quality. Organized by the Work Group Digitalization And Robotization, this Mini Symposium promises invaluable insights for wine enthusiasts and industry professionals alike. 📅 Date: April 18, 2024 🕒 Time: 11AM – 1PM (Paris Time) 🔗 Registrations: https://lnkd.in/eYR_wa_4 PROGRAM : - "Potential and pitfalls of berry analysis with optical methods" by Matthias Friedel - Hochschule Geisenheim University, Germany - "Evaluation of the anthocyanin concentration during ripening with a vis/NIR device" by Gabriele Valentini - Università di Bologna, Italy - "Hyperspectral imaging to assess wine grape quality" by Chantal Maury - ESA, France - "Innovative optical method to explore the content and reactivity of tannins in red wines" by Arianna Ricci - Università di Bologna, Italy This webinar will be hosted by Gianluca Allegro - Università di Bologna, Italy and Carlos Lopes - Universidade de Lisboa, Portugal. Don't miss this opportunity to delve into the forefront of wine science and technology. Secure your spot now and unlock the secrets behind grape ripening and wine quality assessment! #Oenology #WineQuality #GrapeRipening #Innovation #WineScience #Oenoviti #Symposium #Digitalization #Robotization
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📨 [Invitation – Online Event] There's still time to register! Join us for an exploration into techniques revolutionizing the assessment of grape ripening and wine quality. Organized by the Work Group Digitalization And Robotization, this Mini Symposium promises invaluable insights for wine enthusiasts and industry professionals alike. 📅 Date: April 18, 2024 🕒 Time: 11AM – 1PM (Paris Time) 🔗 Registrations: https://lnkd.in/ev65FuSQ PROGRAM : - "Potential and pitfalls of berry analysis with optical methods" by Matthias Friedel - Hochschule Geisenheim University, Germany - "Evaluation of the anthocyanin concentration during ripening with a vis/NIR device" by Gabriele Valentini - Università di Bologna, Italy - "Hyperspectral imaging to assess wine grape quality" by Chantal Maury - ESA, France - "Innovative optical method to explore the content and reactivity of tannins in red wines" by Arianna Ricci - Università di Bologna, Italy This webinar will be hosted by Gianluca Allegro - Università di Bologna, Italy and Carlos Lopes - Universidade de Lisboa, Portugal. Don't miss this opportunity to delve into the forefront of wine science and technology. Secure your spot now and unlock the secrets behind grape ripening and wine quality assessment! #Oenology #WineQuality #GrapeRipening #Innovation #WineScience #Oenoviti #Symposium #Digitalization #Robotization
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No lab coat required: Unleash the power of wine analysis with the Sentia™ Analyzer Ever feel intimidated by complex equipment for wine analysis? The Sentia™ Analyzer removes those barriers! This innovative tool is designed with ease of use in mind. No extensive training is required. The Sentia™ features a simple and intuitive interface, allowing anyone on your team to perform accurate tests with confidence. Here's what makes the Sentia™ so user-friendly: Clear instructions: Easy-to-follow prompts guide you through each step of the testing process. Intuitive interface: The user interface is straightforward and requires no prior technical knowledge. Rapid results: Get clear and reliable results within minutes, no need for complex calculations or interpretations. Empower your entire team to take an active role in wine quality control with the Sentia™ Analyzer. Unlock the power of simplicity with the Sentia™ Analyzer. Discover Sentia today https://hubs.ly/Q02wsTqP0 #winemaking #usability #accessibility #wineanalysis #Sentia #teamwork #winerylife
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Recognizing the real San Marzano DOP dell'Agro Sarnese Nocerino is fundamental! The well-known characteristics that make it unique and distinguishable are it's shape, pulp, color, flavor and aroma.
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Collo will be at BrauBeviale 2024! Come learn how to 𝘀𝗮𝘃𝗲 𝘄𝗮𝘁𝗲𝗿, 𝗺𝗶𝗻𝗶𝗺𝗶𝘇𝗲 𝗹𝗼𝘀𝘀𝗲𝘀 𝗮𝗻𝗱 𝗺𝗮𝗸𝗲 𝘆𝗼𝘂𝗿 𝗹𝗶𝗾𝘂𝗶𝗱 𝗽𝗿𝗼𝗰𝗲𝘀𝘀 𝗺𝗼𝗿𝗲 𝗲𝗳𝗳𝗶𝗰𝗶𝗲𝗻𝘁 𝘄𝗶𝘁𝗵 𝗷𝘂𝘀𝘁 𝗼𝗻𝗲 𝘀𝗲𝗻𝘀𝗼𝗿 across the entire plant. #beverageindustry #foodandbeverage #liquidprocesses
Collo is attending BrauBeviale 2024 on 26th – 28th November in Nuremberg! Meet us there and learn how Collo’s advanced liquid analyzers can help you… 🍺 Increase profitability 🍺 Increase sustainability 🍺 Reduce losses 🍺 Reduce water consumption With us, you can turn your beverage facility into a smart plant! Come and meet our team Mikko Tielinen, Jere Jokinen and Julia Carballo Vieira at our stand 7-218 or book a meeting with us in advance at info@collo.fi. See you there! 🍻 #braubeviale #beverageindustry #processimprovement #foodandbeverage #sustainablefuture
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Join us today to discuss best practices for streamlining winery operations, Part II of InnoVint's July Webinar Series focused on running a healthy winery. Not too late to register with the link below and hear from these industry experts.
Part ✌️ of our Healthy Winery Webinar Series is next week, 📅 Monday, July 15th at 1PM PT! Ryan Pennington, COO at L'Ecole, Juan Muñoz-Oca, COO at Marchesi Antinori, and Ashley Leonard, CEO of InnoVint will share their secrets on how to ensure your winery operates at peak efficiency. Register to save your spot and get access to the recording! https://hubs.la/Q02G6bVs0
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What do you know about yak cheese? Watch a fragment of tsetsgee ser-od, from Suunbilegdel LCC, Mongolia, presentation at the IDF Cheese Science and Technology Symposium 2024 in Berge, Norway: "The yak cheese can be produced in remote and mountainous areas during summer and sold throughout the year. Work onwards to protect yak cheeses need to be continued". #IDFCheese2024 #WeAreDairy #ProudToBeDairy
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THE AROMA OF WINE: HOW SO, via GCTOFMS. The session will reveal the chemistry behind wine’s distinct aromas, answering questions you've always had about why wine smells the way it does. What’s this thing about targets? I sometimes see: Targeted Untargeted Non targeted Non target No matter how you spin it, the key remains what you need for an approach. Do you know exactly what you are looking for, and setup the system to look for those compounds only? (Ex. pesticides from a mandatory list). Or do you want to look around, bring forth and pick up compounds that may not even be in a database list? Always depends on the application!
The next LECO NTS Symposium will take place on October 28-29, 2024, at the European Application and Technology Centre, Berlin. This event features a comprehensive exploration of the latest advancements in non-targeted screening, covering a wide array of applications such as environmental analysis, food safety, flavour/aroma analysis, and metabolomics. ✨ Special Highlight: Wine Tasting with Professor Erich Leitner On October 29, experience a one-of-a-kind wine tasting session led by Professor Erich Leitner, blending sensory enjoyment with scientific exploration in The Aroma of Wine. Using GC-TOFMS technology, this session will reveal the chemistry behind wine’s distinct aromas, answering questions you've always had about why wine smells the way it does. Join us for two days filled with expert presentations, interactive discussions, and ample opportunities for networking. Whether your interest lies in food, forensics, or environmental science, this symposium offers something for everyone in the non-targeted screening field. Register now to secure your spot: https://lnkd.in/dEpMgiyk. #LECO #NTS #aroma #symposium #winetasting
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