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. For millennia wine has been the ultimate expression of agriculture, ...

When you think of fermentation, spicy kimchi, a morning dollop of kefir, or a cold bottle of strawberry kombucha probably come to mind. Although tangy and seemingly alive with flavor, beneath the ...

Fermentation is a process that dates back thousands of years and was the first example of biotechnology in human history. The ...

Happy New Year! Yet again, we have made it through the holiday season. A time for family, friends, celebration, and for many, alcohol. Humans are no strangers to the fermentation process as we have ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

Breweries typically monitor fermentation by analyzing broth composition. Alcohols, esters, acids and residual sugars are ...

In previous articles, we have touched briefly on the benefits of fermentation for food safety, health benefits and the protein transition. Its key role in the dairy sector is undeniable, while its ...