How do winemakers capture bright fruit and natural aroma without adding outside influence? A HelloNation article explores how ...

Found in crustacean shells, chitin is a natural polymer that has many uses once processed. Now, scientists have developed a fruit waste-based fermentation process for getting it out of those shells – ...

Washington, D.C.—Alfalfa is more than a protein-rich feed for livestock; it may also be an excellent source of biogas. This mixture of methane and other gases is produced when plants (or any organic ...

Oregon Fruit Products LLC today released its most unique, and perhaps most unfamiliar flavor in its limited series for the fermentation market: Soursop/Tangerine puree, a blend of soursop and ...

Oregon Fruit Aseptic Concentrates meet consumer demand for beverage diversity and fruited ciders, along with beverage makers' desire for ease of use and more fruit formats SALEM, Ore., Sept. 8, 2023 ...

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, ...

Researchers at Kyoto University have shown that naturally sun-dried raisins can seed fermentation and generate higher ethanol ...

Ancient people may have jump-started wine fermentation not with fresh grapes, but by soaking naturally sun-dried raisins.

This fall has stricken me with fermentation fever, and my kitchen has turned into a laboratory run by yeasts, bacteria and various enzymes. It happens each year. That’s because the autumn culminates ...

Q. Must you eat fruit on an empty stomach, so it won’t mix with other foods and cause fermentation and rot? A. “The answer is a definite no,” said Dr. Mark Pochapin, director of the Monahan Center for ...