For centuries, Korea has stood at the heart of fermentation culture. Traditional Korean alcohols made from rice, nuruk ...

When wineries submit labels for approval, they may not have the exact alcohol percentage of the wine ready because the ...

THOUGH the knowledge of the existence of alcoholic fermentation and the preparation of alcoholic liquids dates back to very remote antiquity, it is only within comparatively recent times that an ...

During fermentation, the SCOBY may also produce a small amount of alcohol as a byproduct. However, the alcohol content of kombucha is typically very low, usually less than 0.5% by volume.

In alcoholic fermentation, pyruvate is decarboxylated into acetaldehyde by pyruvate decarboxylase ①, and acetaldehyde is further metabolized to ethanol by alcohol dehydrogenase ②.

Alcohol was never a foreign substance to us as some bacteria in our intestines that we evolved with use fermentation for metabolism and produce alcohol at low levels within us every day.

Lacto-fermentation is a food preservation method that may offer health benefits beyond those of the initial product. This article details everything you need to know about lacto-fermentation.