All wines have some volatile acidity, which can add to a wine’s complexity at low levels. At what point does it become a ...

Some of the fermentation samples were stored at −20°C for detection of the active substances, whereas the rest were dried at 50°C, crushed and screened for chemical analysis ... a percentage using the ...

3-butanediol is an isomer of butanediol and a naturally occurring compound with the chemical formula (CH₃CHOH)₂. The synthetic stereoisomers 2R, 3R are produced by a distinct group of microorganisms ...

Salmon sperm, spicules, and exosomes—oh my! K-beauty has served as a north star in the skin care industry for over a decade ...

Antioxidants have been comprehensively studied, but the safety and long-term efficacy of synthetic chemical antioxidants ... At the midpoint of the fermentation period, the pH gradually decreases.

Danone explores novel technologies, including precision fermentation, that can be used to improve the food system at its ...

Winemakers can practice more stylistic control over their product than previously thought, according to new research from ...

“Everyone loves the flavors,” Pogostkin says, “but a lot of people don’t know what to do with them.” ...

With Robert F Kennedy Jr confirmed as the new health secretary under President Donald Trump, the food tech sector faces a ...

Just how does grape juice become wine anyway? In today's edition of Ask The Expert we examine the core process behind the ...