For thousands of years, in cultures everywhere, people have been fermenting food to preserve and improve its flavor. In ...

Don't you hate that nagging feeling warning you about an upcoming hangover you get during a night out? Here's how to minimize the chance of pain.

What is fermentation, and how can eating fermented foods support better gut health? Here's what to know—and which foods to ...

Our readers continue to offer insight into this important question – and also offer hope about the future of low-alcohol ...

There is increasing consumer demand for low- or non-alcoholic beers, and science is helping improve both the brewing process and the flavor profiles of the final product. One promising approach to ...

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

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

Christian Schubert and Scott Lafontaine are fighting an old prejudice: that rice doesn't belong in beer. Now they've got the ...

In a government-backed effort, University of Queensland researchers have produced precision-fermented dairy proteins that ...

Sweet potato (Ipomoea batatas L.) represents an important biomass resource for fuel alcohol production, because of its chemical composition and high density of starch, compared to other forms of ...

The valorization of vegetable byproducts is one of the main objectives of industry today. The project on which this study is based examined the potential usefulness of worthless onions (Allium cepa L.

Alcoholic fermentation is one of the major stages of distilled beverage manufacturing, and yeast is the microorganism responsible for fermentation. In order to develop properly, the yeast requires a ...