“Oxygen is the greatest enemy of wine” according to Louis Pasteur, the father of modern microbiology. However, there are ways to defeat this enemy, extending the longevity of wine and preserving its flavours. To discover how to achieve this, we need to take a look at the role of oxygen in the production and storage of wine.
The origins of chocolate stretch back to the 18th century when a Swedish botanist, Carolus Linnaeus, gave the cocoa tree its Greek name Theobroma Cacao, which means “food of the Gods.” However, it was during the 19th century that many of the innovations and improvements in chocolate production were developed. The first conche (a machine, used during the manufacture of chocolate, which mixes and smooths the chocolate mass) was developed in 1879 by Rudolph Lindt. Daniel Peter found a way to blend milk into chocolate in 1876, and Casparus Van Houten created the cocoa press in 1828. But one of the most significant developments was the introduction of alkaline salts by Coenraad van Houten in 1828.
Vynova is Europe’s leading supplier of potassium derivatives. We are the only supplier with two independent manufacturing facilities – in Tessenderlo (Belgium), and at our affiliated site of Potasse et Produits Chimiques (PPC) in Thann (France). Our state-of-the-art electrolysis process produces potassium hydroxide (KOH) in liquid form, which is then used as raw material for KOH solid as well as potassium carbonate (K2CO3).
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