Of these, few terms cause as strong reactions in both wine professionals and casual drinkers as “malolactic fermentation.” So ...

While fermented foods can indeed nourish many, they sometimes stir up trouble for others. Here's what you need to ...

Alcoholic fermentation occurs by the action of yeast; lactic acid fermentation, by the action of bacteria. By the end of the nineteenth century, Eduard Buchner had shown that fermentation could ...

As Dr. Julia Skinner, author of Our Fermented Lives, explains, “When fresh vegetables are packed into a jar with brine, the naturally occurring bacteria on the vegetables begin to ferment the ...

Speaking at gas world’s European CO2 Summit 2025 in Rotterdam, the Netherlands, Harshvardhan Khotia from Again explained the ...

As you might imagine, malt vinegar is sour, but that's not the only flavor. It's tangy and slightly citrusy with some nutty, ...

“It’s kind of like making kimchi or kombucha—they ferment their provision with the lactobacillus bacteria, which acidifies the food and makes it more stable,” said Vannette. Lactobacillus ...

The secret behind the taste of Polish cuisine is the unique bacterial flora which causes gherkins, cabbage and mushrooms to pickle… Pickling and fermentation for centuries have shaped the flavour ...

Attack of the bacteria All red wines undergo a second fermentation after alcoholic fermentation is complete. It is called ...