US/UK/Canada

Share

Pick a time period -
Tags ( Active)

Solution from VTT to prevent beer bottle explosions

Some contaminant yeasts make beer bottles and cans explode. Apart from being dangerous for consumers these ‘diastatic’ yeasts also cause loss of beer batches due to off-flavours, increased alcohol and over-carbonation in products. VTT scientists developed a genetic test for brewers to detect the strains that cause these problems.   Diastatic yeasts are one of the most important and problematic contaminants in the brewing industry. The number of contaminations has increased during the past few years, particularly in smaller breweries. Diastatic yeasts cause problems in the brewing

VTT and UpCode bring smart sensors and functional inks to consumer goods

The first “digital beers” are brought to store shelvesSoon, consumers will be able to buy, for example, digital beer capable of providing information on the product itself and its production stages with the aid of smart codes and the sensors embedded in the product. Following collaboration between the VTT Technical Research Centre of Finland and UpCode, the first Finnish consumer goods to see the introduction of sensors and functional inks in the form of additional information, product safety and entertainment will be launched by the end of this year.Traceability and solutions providing

VTT: New flavours for lager beer – successful generation of hybrid yeasts

VTT Technical Research Centre of Finland Ltd has been the first to publish a scientific study on the successful generation of hybrid lager yeasts. For centuries the same few yeast strains have been used in the production of lager beer, in contrast to ale, whisky, wine and cider, for which there is a wide range of yeast strains available to produce different nuances of flavour. VTT has been developing hybrid lager yeasts so as to impart new flavour to the beer and accelerate the production process. Traditionally, even very different tasting lagers have been produced using the reliable and

Beer research poses new questions and provides answers: VTT on a mission to develop new taste sensations for beer lovers

VTT Technical Research Centre of Finland was commissioned to analyse the bottles of beer salvaged from the 1840s shipwreck found near the Åland Islands in 2010. Living bacteria found in the bottles were subject to further tests to find out how the cells had survived for so long in the wreck. VTT also develops new brewery processes and beers. VTT was founded in 1942, and beer and brewery research is one of the institute’s oldest research areas. Both beer lovers and breweries are always looking for new taste sensations. New beer flavours can be created by developing new yeast cultures and

Invitation to press conference on 8th Feb. in Finland: One of the oldest preserved beers will be studied at VTT

In summer 2010 an old shipwreck was found in the Åland archipelago at a depth of 50 meters. Divers found not only several bottles of well-preserved champagne, but also five bottles of beer. One of those beer bottles is now being studied at VTT Technical Research Centre of Finland.Mr Rainer Juslin, Permanent Secretary of the Åland Government's Department for Education and Culture, presents the provincial government’s goals for the study. Dr Annika Wilhelmson, Customer Manager at VTT and the manager of the project Dr John Londesborough will describe what information can be obtained from the

There are no items matching the current filter
There are no more items matching the current filter
Back to top

Subscribe

Media