Friday 15 November

12.00 – 13.50

IGA beers: how to enhance the aroma of grapes in beer

Experimental study on the production of IGA beer with the addition of cv Gamay  macerated red wine must or cv Aleatico dehydrated red grape pomace. The hypothesis is that the two oenological processes, in addition to influencing chemical characteristics such as colour and structure, can generate particular aromatic compounds capable of characterising these beers.

Speaker
Prof.  Fabio Mencarelli, Department of Agricultural, Food and Environmental Sciences, University of Pisa

Influence of red pulp apple on the aromatic fraction and nutritional value of beer

Experimental study aimed at promoting the use of red pulp apple to improve the aromatic and nutritional quality of the beer. The hypothesis is to investigate the effect of adding the pulp during fermentation and as a refermentation agent in the bottle instead of sugar.

Speaker: 
Alessandro Bianchi, Department of Agricultural, Food and Environmental Sciences, University of Pisa

Automated management of fermentation: oxygen and yeasts

Speakers:
Stefano Pettinelli, Parsec
Giuseppe Floridia, Parsec