Carbonic maceration is a technique used during the fermentation process when grape juice becomes wine. Traditionally used with red wines, it produces fresh, fruit-forward, soft wines that are ...

Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic fermentation and then switched to an anaerobic process to induce ethanol production, demonstrating how versatile the ...

Fermentation is an anaerobic process: close anaerobicAnaerobic processes ... to stop people from drinking it. Ethanol is the alcohol in beer, wine and spirits. It is also a fuel and a solvent.

Alcohol in their food increases the production of sex pheromones in male fruit flies, making them more attractive to females ...

Sugar alcohols are a type of sweetener that contains fewer calories than sugar and doesn't spike blood glucose levels.

Malolactic fermentation is a naturally occurring process. So if it’s not desired ... high levels of alcohol, low pH, high sulfur, or high volatile acidity. When conditions are not ideal ...

Anything that has a fermentation process can have an alcoholic content. Meanwhile, 'dealcoholised' beer applies to anything up to 0.5% abv, and it's not uncommon to see both 'alcohol free' and '0. ...

Winemakers can practice more stylistic control over their product than previously thought, according to new research from Washington State University's Department of Viticulture and Enology (V&E).

Malolactic fermentation is a naturally occurring process. So if it’s not desired ... Certain conditions can make malolactic fermentation difficult, such as cold cellars, high levels of alcohol, low pH ...

Non-alcoholic beer (or NA beer) has come a long way. It now looks, smells, and tastes pretty close to the real thing. And if ...

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 ...