Fort Smith native Zachary Bean will continue University of Arkansas wine research in Austria, developing fermentation methods ...

Leftover pineapple rinds might seem like trash for the compost pile, but they can be repurposed to make a tasty alcoholic ...

Winemakers can practice more stylistic control over their product than previously thought, according to new research from Washington State University's Department of Viticulture and Enology (V&E). The ...

Kombucha tea continues to grow in popularity as a healthy alternative to alcoholic beverages—and chemistry can help commercial and amateur brewers alike get faster and better results with their brews, ...

Steering microbial metabolic stability in fermentation is a recurrent goal in microbial food production. Indigenous liquor fermentation typically relies on complex microbiome metabolism, making it ...

NEW ORLEANS, March 17, 2024 — Kombucha is a fermented tea known for its health benefits and tangy kick. But brewers can find it challenging to keep kombucha’s alcohol levels low because the bacteria ...