The „Fermentation and Distillation“ group investigates the production of beverages and foods by means of fermentation processes and distillation. On one hand, the team deals with traditional products made with fruits (cider), grain cereals (beer), and honey (mead), but it also develops innovative fermented foods and beverages. Furthermore, our experts conduct experiments on the production of distilled spirits, fruit brandies, and liqueurs.
Lorenza Conterno
Head of laboratory