Japan sent rice and koji to the International Space Station in 2025 to test whether sake could be brewed beyond Earth. As ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good.

Zachary Bean, a master’s student in the department of food science for the University of Arkansas Division of Agriculture, conducts research on reducing alcohol in wines. He will carry on his research ...

NEW ORLEANS, March 17, 2024 — Kombucha is a fermented tea known for its health benefits and tangy kick. But brewers can find it challenging to keep kombucha’s alcohol levels low because the bacteria ...

Acetic acid fermentation is a critical oxidative process in food production, in which ethanol—typically derived from carbohydrate fermentation—is converted into acetic acid by specialised bacteria ...

Kombucha tea continues to grow in popularity as a healthy alternative to alcoholic beverages—and chemistry can help commercial and amateur brewers alike get faster and better results with their brews, ...

The process of beer-brewing has traditionally been considered an art form. Since the entire beer market reached a valuation of $116.0 billion in 2019, there has been an increase in the demand for ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...