Malolactic fermentation is a naturally occurring process in wine. It helps to tame astringency in red wines and can offer ...

The nitrogenous constituents of the grape-juice which remain in wine, after fermentation, are those ferments or exciters of fermentation in the sugar, of which I have already spoken in other letters.

By using sound frequencies and collaborating with musicians, Pommier says he creates wines that are shaped not just by the terroir but by the melodies played during fermentation. “Wine is like ...

Researchers in the Philippines have enhanced tapuy (rice wine) fermentation, turning its byproduct, lees, into a potential ...

Following its inclusion on UNESCO’s cultural heritage list, Japanese brewers hope to showcase the true identity of sake and ...

Rice wine byproduct tapuy lees may offer anti-aging and antioxidant benefits, creating new opportunities for functional ...

Many people are now getting concerned about healthy living. They are becoming conscious, among others, of taking superfoods rich in antioxidants and anti-aging compounds to prevent illnesses to have ...

The researchers found that by optimizing the fermentation process with a well ... this overlooked waste product of rice wine production could become a valuable asset in promoting longevity and ...

Fermented foods such as kefir ... and metabolic pathways,” Negi tells Food & Wine. “Researchers have moved beyond just recognizing the connection to actively exploring how we can manipulate ...