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, ...

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

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

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

PFAS are called 'forever chemicals' because they don't naturally break down in the environment. View on euronews ...

A Scottish drinks manufacturer has found a new way of developing spirits - by maturing casks of 'whisky' deep below the ...

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 studied miso fermentation on the ISS versus Earth to understand how space conditions affect flavor, texture, and ...