Esters and phenols are compounds creating flavors, colors and aromas for sensory experience. Artisans in brewing, perfumery or food must...

Flavonoids are plant compounds created to facilitate life of the plant. They produce vibrant colors, scents and flavors to attract...

Flavonoids are natural compounds with color enhancement properties, a plant protection arsenal and health benefits to humans. A large...

Phenols have both harmful and beneficial effects on human health and the natural environment. In nature they have varied purposes, like...

Phenols are found in the aromatic compounds of plants and synthetic variants. These compounds influence the environment and health in...

Phenols are aromatic compounds important to ecosystems, human health and industry. Their functions go beyond fragrance. They're used in...

Mold is a fungus related to yeast and mildew. In fermentation mold has complex and cultivated functions. It's used in soy sauce, salami,...

Polysaccharides are complex carbohydrates made of simpler sugars like glucose. They're the essential energy sources of plant and animal...

Starch is in many foods including potatoes, rice, cereals and bread. A complex polysaccharide, starch has vital functions in nature and...

Starch is an energy source for countless organisms. Among the microbes loving this complex sugar is a remarkable group of bacteria...

Esters are organic compounds yielding countless flavors and scents. Their intriguing aromas make them valuable in cooking, perfumery,...

Hanseniaspora is a genus of wild yeast, notable for flavors and nuances it brings to wine. Hanseniaspora yeast loves sugar-rich...

Terroir is created by unique environmental aspects. Often linked to wine, terroir also influences agricultural products such as cheese...

Lactic acid fermentation is used intentionally by humans for thousands of years. A common method of preservation, this biological process...

Yeast is a vital microorganism in wine making. From ancient fermentation to modern advancements, yeast influences taste, texture and...

Yeasts are lactose intolerant; but for every rule there are exceptions. These three species are able to use lactose, or milk sugar, as a...

Pseudomonadota  is a phylum of bacteria associated with nutrient cycling, human and environmental health. Some like the E. coli,...

Fermentation in brewing transforms sugar into alcohol through the action of a vast colony of one-celled, immotile microbes. Top...

Acetic acid (CH3COOH), or ethanoic acid, is an organic compound with a long history in food, health, science and other applications. This...

Lactobacillus is a genus of bacteria significant in food fermentation and human health. Members of the beneficial lactic acid bacteria...