By examining the chemistry behind these compounds and their contribution to flavor development, we'll uncover how fermentation transforms simple ingredients into complex, unforgettable scotch.

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

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 ...

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 ...

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

Sour beers have become a fixture on microbrewery menus and store shelves. They’re enjoyed for their tart, complex flavors, but some can require long and complicated brewing processes. Researchers ...

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

But does the heat and time required to ferment this mighty berry strip out any of those potential health-promoting compounds? Researchers in ACS Food Science & Technology examine fermentation's ...

Building on its proven precision fermentation ... this diverse class of compounds has long been investigated for numerous medical and research applications. Traditional chemical synthesis methods ...