and phenolic compounds. Fermentation: A metabolic process that converts sugars to acids, gases, or alcohol using microorganisms, often used to preserve food and enhance its flavor and nutritional ...

“Sour beer is the beer enthusiast’s alternative to champagne," said co-author Bjørge Westereng of the Norwegian University of ...

Combined with the relevant literature, artificial analysis was carried out to confirm the chemical components of the flavor substances ... while the H30 + EC1118 and H30 + YT13 mixed fermentation ...

Sour beers are enjoyed for their complex and often tart flavors, but brewing can sometimes be long and arduous. Researchers ...

Natural flavoring: it’s on so many ingredient lists that you might not even notice it anymore. But what does it mean? Does it ...

Lastly, a study on Hong Qu glutinous rice wine highlighted the relationships between microbial communities and flavor compounds during fermentation. The research identified key bacterial and ...

Sour beers have become a fixture on microbrewery menus and store shelves. They're enjoyed for their tart, complex flavors, ...

Strong-flavor Baijiu, made from various grains, mainly sorghum as the raw material, and fermented with medium-high temperature Daqu as the saccharification starter, undergoes production processes ...

We have compiled the best tips and techniques for trying this food preservation method to encourage you to make the most ...