The use of fining agents such as Casein, skim milk and egg (whites and albumin) during the production process is commonplace in the beverage industry. The purpose of adding a fining agent preparation is to soften or reduce the astringency and/or bitterness; remove proteins capable of haze formation; or reduce colour by the adsorption and

Phthalates are widely used as additives (plasticisers) in the production of plastic materials, such as PVC, and act to soften the materials to increase its processability, flexibility and extensibility. They are also added to paints, varnishes and rubbers as well as to certain food packaging materials. Phthalates are not chemically bound to the materials they

These methods are fast and accurate and are used to quantify dissolved oxygen and carbon dioxide, using Hatch ultra oxygen and CO2 sensors together with the Orbisphere instrument. Please note that measuring dissolved oxygen for quality assurance does not always give you the full story. In bottled wine, much of the oxygen can actually be

Brettanomyces bruxellensis (Brett) is a yeast which can cause significant spoilage in beverages through the production of volatile phenol compounds. These compounds are associated with undesirable sensory characters such as ‘Band-Aid’, ‘medicinal’, ‘horsy’ and ‘barnyard’. Beverage producers should be aware of the prevalence of Brett and have a prevention strategy in place, even if spoilage