Kyoto researchers found that, given two weeks at room temperature, a familiar snack can nudge water into natural fermentation ...

Alcoholic fermentation probably represents the oldest biotechnological utilization of a microorganism, even beyond history recording. Over time, yeast – especially the budding yeast Saccharomyces ...

Two shot glasses of chicha next to a large mug with the word "Colombia" on it - Luis Echeverri Urrea/Getty Images Chicha is a drink with a rich and expansive history. A staple in the Andean region of ...

Tofu whey, a liquid that is generated from the production of tofu and is often discarded, has been used in a tasty alcoholic beverage that researchers have named Sachi. The innovative fermentation ...

Learn how soaking raisins yields a natural fermentation mechanism, indicating they could have been used for ancient wine ...

The happy accident of biting into a piece of fruit or sipping liquid imbued with the intoxicating properties imparted by fermentation must have beguiled innumerable early humans and their ancestors.

THE twenty-second Bedson lecture was delivered on May 19, at Armstrong College, Newcastle-on-Tyne, by Prof. A. Harden, emeritus professor of biochemistry in the University of London, who took as his ...

In the dynamic alcohol category, sound serves as a key player in shaping brand experiences. However, a recent report by amp sound branding uncovers a surprising lack of unique sonic identities among ...