Winemakers can practice more stylistic control over their product than previously thought, according to new research from Washington State University's Department of Viticulture and Enology (V&E). The ...

One limitation of producing biofuel is that the alcohol created by fermentation is toxic to the microbes that produce it. Now scientists are closer to overcoming this obstacle. Researchers from the ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

Fermentation remains one of the most important biotechnological routes for transforming raw materials into high-value foods and beverages, while also ...

Food, traditional Korean liquors are now stepping onto the international stage. Long relegated to the shadows of Korean ...

Humans have used fermentation for thousands of years. Chemical residues from pottery at Jiahu, in central China, date a fermented beverage of rice, honey, and fruit to roughly 9,000 years ago, and ...