Die schönsten Schweizer Destillate 2001
Full PDF
Die schönsten Schweizer Destillate 2001
Other articles on the topic Food
Cheese Varieties: Volatile Carboxylic Acids Contribute to their Unmistakeable Character
Cheese varieties from Switzerland are characterised according to various criteria. Agroscope analysed the free volatile carboxylic acids in ten cheese varieties and demonstrated that the latter are suitable for characterisation and differentiation.
Variability and Clonal Selection of Muscats in the Valais
Safeguarding the clonal diversity of Muscats in the Valais has enabled the characterisation of 42 Muscat à petits grains and 36 Moscato Giallo clones. The characteristics of the two are quite distinct, particularly their aromatic potential. The best clones will be included in the Swiss certification scheme.
The potential of fermented foods for a healthy and sustainable diet
Bread, sauerkraut, cheese, wine, beer, yoghurt, chocolate, coffee, kimchi, tempeh, soy sauce, miso, etc. – all these are fermented foods and are part of our daily diet. What exactly are fermented foods and what role do they play in a healthy and sustainable diet?
