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, ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

Sourdough has taken over bakery aisles and social media feeds alike. Everyone seems to want a slice of that gut-friendly, ...

Saccharomyces cerevisiae, commonly known as baker's or brewer's yeast, is one of the most studied microorganisms in the realm of fermentation technology. This species of yeast has been utilized for ...

Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation, leading to incomplete fermentation, reduced yield, and compromised flavor.

The global landscape for biological fermentation is entering a period of disciplined, high-volume consolidation. According to the latest strategic outlook by Future Market Insights (FMI), the global ...

Tsunan Sake Brewery (Headquarters: Tsunan-machi, Nakauonuma-gun, Niigata Prefecture, hereinafter referred to as Tsunan Sake Brewery) is pleased to announce that President, Dr. Kengo Suzuki, ...

Scientists introduce a single-cell Raman method that monitors beer fermentation in real time, capturing metabolic variation and predicting key process metrics accurately.