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 ...

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

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

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.

Drinks like kombucha, kefir, and bone broth can promote gut health by introducing beneficial bacteria, aiding digestion, or ...

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 ...

Just how does grape juice become wine anyway? In today's edition of Ask The Expert we examine the core process behind the ...

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

Nestled in a misty basin along the Seomjin River, Sunchang is more than just a quiet rural town in North Jeolla Province — it ...

Alcohol A chemical substance found in drink such as beer, wine and liquor . It rsquo;s also found in some medicine, ...

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 ...