Sauvignon Blanc is New Zealand’s signature grape. Below is a brief description and tasting notes on 15 of New Zealand’s award ...

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 ...

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

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

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

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.

Rice wine byproduct tapuy lees may offer anti-aging and antioxidant benefits, creating new opportunities for functional ...

From kefir to kimchi, these probiotic-packed foods can help your digestion and support your internal microbiome ...

Japanese companies advancing circularity and bio-based technologies were recognized at the first edition of the Kering ...

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