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 ...

Clausthaler beers are made non-alcoholic through a process known as controlled fermentation. While the beer foundation mixture, known as wort, is typically left to its own devices during yeast ...

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.

Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer. ACS Food Science & Technology , 2025; DOI: 10.1021/acsfoodscitech.5c00291 Cite This Page : ...

When we delve into what goes into making a particular wine, enologists often talk about their yeast program, including the decision to use native yeast that is living on the skins of their grapes or ...

During the fermentation process – which often takes one to two weeks – yeast breaks down sugar. The result is a byproduct called ethanol. Ethanol is what makes alcohol in wine.