Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

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, ...

Breweries typically monitor fermentation by analyzing broth composition. Alcohols, esters, acids and residual sugars are quantified via chromatography-based assays. While reliable, these tests are ...

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

For cooks, keeping the flavor and freshness of a harvest—and storing it for later use—has given fermented foods a major role in many cuisines. The process of fermentation, an ancient food preservation ...

Unlike regular bread, sourdough is made using a starter: a live culture of wild yeast and bacteria. The starter ferments over ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

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 ...