Italian grape and wine domestication took 7,000 years. Seeds show a shift from wild to cultivated types. Sardinia played a key role early.

Artichokes are packed with a naturally occurring chemical called cynarin that magnifies sweetness. Once it’s on your palate, cynarin amplifies the natural sweetness in wines, causing most of them to ...

History, tradition, countless medical studies and its own cultural identity have all demonstrated wine’s ability to stand on ...

An increasing level of a 'forever chemical' called trifluoroacetic acid (TFA) has been detected in European wines produced ...

Agriculture technology is transforming the way grapes are grown and turned into exceptional wine with precision systems that ...

In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

The perception of tea as a stodgy, simple drink without any sophistication is thankfully changing. Consumers, especially in ...

Scientists aboard the International Space Station tested fermenting miso in space, and learned that it can impact the final ...

Al and Cheryl Kellert, owners and winemakers at Gray Ghost Vineyards, were awarded the honor at the Eastern Wineries Expo ...

LEAF-Linking Landscape Environment Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal Associate Laboratory TERRA, ...