Fermentation is an ancient preservation method that not only extends the shelf life of food but also enhances its flavor and ...

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

Sweet, tangy and packed with probiotics, gira has long been a go-to winter tonic – and is now making a comeback in craft ...

Guwahati are unlocking the industrial potential of Panitenga, a traditional Assamese fermented food, by identifying ...

Wine is one of the numerous products of natural fermentation. The ancient Greeks cultivated wine grapes and made wine long before Pasteur explained the process of fermentation. Wine can be made from a ...

The growing preference for plant-based and naturally derived pharmaceuticals is fueling the expansion of the Natural APIs ...

Kombucha is becoming a skincare sensation due to its powerful antioxidants probiotics and natural acids This fermented tea ...

Filipino researchers have found a way to optimize the traditional procedure for making Philippine rice wine or "tapuy" to ...

In the food industry, fermented ingredients are widely used in products such as dairy, baked goods, sauces, and beverages due to their natural ability to improve taste and texture, while also ...

Once cooled, yeast and maybe sugar in the form of raisins are added to kickstart the natural fermentation process. It is then cooled, strained and bottled, to be consumed within three to five days.