At the time, no one knew that the alcohol produced during fermentation was produced because of one of these microorganisms — a tiny, one-celled eukaryotic fungus that is invisible to the naked ...

Fermentation's role in biotechnology spans millennia, impacting food production and paving the way for advancements in ...

Although the production of alcoholic liquors by the fermentation of sugar is older than recorded history, it was only in 1837 that the suggestion was made that the change is due to the living ...

A pleasurable non-alcoholic red wine is the Holy Grail of the alcohol-free beverage world. While finding decent non-alcoholic whites and pinks is becoming easier, the reds still lag far behind. Don’t ...

The global alcohol ingredients market is poised for significant growth, with revenues projected to reach USD 2,497.2 Million by the end of 2032. The market’s expansion is fueled by increasing consumer ...

One of the most widely used approaches to brewing non-alcoholic beer is arrested fermentation, which either removes the yeast or stops the yeast from becoming active. Firebrand does that by adding ...