The separation of yeast from wine or beer, during the fermentation of grape-juice ... stated that the presence of nitrogenous matters in alcohol, causes the transformation of the alcohol into ...

Carbonic maceration is a technique used during the fermentation process when grape juice becomes wine. Traditionally used ...

Salvador Dalí once said, “A real connoisseur does not drink wine but tastes of its secrets.” In truth, a connoisseur’s job ...

In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

If you're looking to explore the wide world of non-alcoholic wines, you should start by understanding exactly how this beverage loses its buzz.

The Catena family has announced its first-ever range of low- and no-alcohol wines, Domaine Elena de Mendoza (Domaine ...

“Tapuy” rice wine starts out as a mixture of black and ... After a month, the solid residues from the fermentation process or “lees” (B) are filtered out and usually discarded.

In wine, alcohol plays a greater role than as an ... Brewers can control the fermentation of beers to prevent the formation of alcohol, and can augment other ingredients like hops and malt to ...

Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...

Fermentation is a process where microorganisms like bacteria and yeast work together to break down complex carbohydrates and ...