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Latest Fermentation Stories

Image 1 - Waiter! There's A Fly In My Beer!
2011-11-18 04:34:10

UC Riverside entomologists explain why flies are attracted to beer and products of yeast fermentation Ever wondered why flies are attracted to beer? Entomologists at the University of California, Riverside have, and offer an explanation. They report that flies sense glycerol, a sweet-tasting compound that yeasts make during fermentation. "Insects use their taste system to glean important information about the quality and nutritive value of food sources," said Anupama Dahanukar, an...

science-082311-004a
2011-08-23 15:50:24

  Scientists have found a wild species of yeast that is the ancestor of that which is used to make cold-brewing ale, according to a US study published on Monday. The yeast -- called Saccharomyces eubayanus -- was found in the deep forests of South America´s Patagonia region, living on beech trees. Scientists say the yeast was key to the invention of the crisp-tasting German beer 600 years ago. It took five years of searching before scientists discovered, identified and...

2011-08-09 13:54:00

SAN FRANCISCO, Aug. 9, 2011 /PRNewswire/ -- The documentary film, "Wine From Here: Natural Wine in California" will debut to the public in San Francisco on Thursday, August 25, at 7 pm. The film will be shown in the context of San Francisco's Natural Wine Week. "Wine From Here" is about the budding natural wine movement in California. Through lively and in-depth interviews with natural wine producers in their own working environment, the vineyard and the winery, the film reveals the...

2011-07-25 23:35:08

For thousands of years, bakers and brewers have relied on yeast to convert sugar into alcohol and carbon dioxide. Yet, University of Wisconsin-Madison researchers eager to harness this talent for brewing biofuels have found when it comes to churning through sugars, these budding microbes can be picky eaters. Published online this week in the Proceedings of the National Academy of Sciences, a Great Lakes Bioenergy Research Center team identified several new genes that improve yeast's ability...

2011-07-18 00:01:36

A. Vogel Flagship product Molkosan now higher in healthful lactic acid and potassium due to an improved manufacturing process. Molkosan still provides an excellent pH to support healthy bacteria in the gut, but now with an improved taste making it easier to incorporate into your daily healthy diet. Ghent, NY (PRWEB) July 17, 2011 Molkosan has been a favorite A. Vogel product since 1947 due to its healthful properties. Molkosan is lacto fermented whey that originates in Alpine meadows....

2011-07-12 00:00:56

Organic food company making ancient food practices relevant to modern New Yorkers. BAO Food and Drink, New York City's healthy food and beverage company has created a new line of raw, fermented, probiotic, vegan, gluten-free, and unpasteurized snacks and condiments. Get ready for nutritious food with an edge. New York, NY (PRWEB) July 11, 2011 BAO Food and Drink, New York City's manufacturer of kombucha and fermented foods, today announced the launch of a new food line at the Fancy Food...

2011-02-19 00:00:39

Fermentation guru Sandor Katz, recently profiled in The New Yorker, will explain the numerous benefits of fermented foods as part of the Third Annual Freestone Fermenation Festival in beautiful Sonoma County on Saturday, May, 21. The unique one day event offers delicious cuisine, special activities for children, food judging contests and music. Early bird tickets are $12 for adults, $7 for children. Noon to five. Freestone, California (PRWEB) February 18, 2011 Bay Area residents who've...


Word of the Day
endocarp
  • The hard inner (usually woody) layer of the pericarp of some fruits (as peaches or plums or cherries or olives) that contains the seed.
This word comes from the Greek 'endon,' in, within, plus the Greek 'kardia,' heart.
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