I came to skin-contact wine the way a lot of red-wine and whiskey drinkers do: sideways, a little suspicious and half-convinced it wasn’t my thing.

Alcohol has been part of human life for at least 9,000 years, and its story reaches back even further into our evolutionary past. This video traces how fermentation, beer, wine, and spirits shaped ...

The fermentation of the beverage allowed science to observe something that until then had been invisible: germs ...

Big Grape has a message for a nation of neo-teetotalers.

Acetic acid, the chemical compound that gives vinegar its pungent taste and aroma, is a natural by-product of the ...

Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal that wine is starting to spoil. It works in real time, even in high-alcohol ...

Because Worcestershire contains anchovies, fish sauce mirrors that fermented depth more directly than most other alternatives ...

For years, scientists have questioned how early societies made wine at all. The yeast used in modern winemaking is rarely found on fresh grapes. A new study from Kyoto University, published in ...

Soju is not stronger than vodka. Like rum, vodka typically sits at 40 per cent ABV, making it significantly stronger than the standard soju. The exception is traditional artisanal soju, which can ...

Wine ranks as a popular beverage that has stood the test of time, lending an effortless elegance to any occasion. But is wine ...

This ancient coconut drink is a vital part of daily life in Kerala, India.

Today’s Alcohol-Free Wines Are Increasingly Serious, Nuanced, And Intentionally Made—Responding To Drinkers Seeking Moderation Without Sacrificing Wine’s Aroma and Flavor. ByLayne Randolph, ...