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

Yeast Fermentation and the Making of Beer and Wine By: ... no one knew that the alcohol produced during fermentation was produced because of one of these microorganisms — a tiny, ...

Non-alcohol beer is more popular than ever. It tastes so much like regular beer, people wonder how it's really made. These ...

The first is alcoholic fermentation, which, perhaps unsurprisingly, results in the alcohols that we love to sip — beer, wine, ...

Alcoholic fermentation is a metabolic process occurring after glycolysis, allowing yeast species to replenish nicotinamide adenine dinucleotide (NAD) in anaerobic conditions.

Our readers appear particularly knowledgeable on this issue, offering insight into the different ways these drinks are ...

Winemakers discuss how they use indigenous or commercial yeast to influence the fermentation of grapes and affect the flavor it their wine.

It’s then transferred to a fermentation vessel where yeast is added, or “pitched” in brewing terms. The yeast consumes the sugars in the wort and converts them to alcohol and carbon dioxide.