RMT951FD–Molecular biologist holding a yeast genome microarray (gene chip). Microarrays help researchers determine which genes, and networks of genes, will help improve next-generation biorefinery yeasts. Engineering strains that can tolerate stressful conditions and efficiently ferment sugars from straw or other biomass, will aid increased yields of biofuels. This research is being carried out by the Agricultural Research Service (ARS) of the US Department of Agriculture.
RMEBG16J–In Korea, soy sauce was traditionally made by allowing the soybeans, mixed with yeast, to ferment outdoors in large urns.
RFB3Y52W–black corn from Peru chicha drink maize ferment
RFD4B6AJ–Crushed red wine grapes ferment in a vat at a Barossa Valley winery.
RFF89C1P–Green hop cones - ingredient in the beer production.
RMRKD4DW–God of pulque, fermented agave sap. Culture Huastéque. Mexico. Musée du Quai Branly museum, specialised for primitive or tribal arts, architect Jean
RFC3WAX3–Barrels of wine in storage.
RMAGP9M3–St. Julian Winery
RMDGHE7J–Flower Hmong`s traditional corn alcohol ferment, Bac Ha, Lao Cai, Vietnam
RM2G4RNJN–Plums, yeast and sugar left in a bucket to ferment into wine : home made wine making or vinting, just stirred
RMT67CCE–Row of huge wooden vats at a fish sauce factory where fish ferment for 1 year before bottling
RMGCK5NA–Wine grape juice fermenting in open vats at Penfolds Magill Estate in Adelaide Australia
RFG3HECP–Vanilla dry fruit (vanilla bean, pod) in the curing ferments process for grading vanilla flavor.
RFEXYJG4–Fruit pickled food preservation in tray steel, asia style
RFKDRE5W–fresh green hops top view
RF2BPTR56–Traditional Korean fermented food made from soybeans, Meju
RMCP45AJ–Using a hydrometer to measure specific gravity
RFEG3P10–Chourico Caseiro, a classic Portuguese sausage
RFFJ6B3P–Stainless steel tanks in the modern winery of Marquis de Riscal Rioja,Spain
RFF4RF5K–Heap of barely harvested red grapes with industrial fermentation tanks in background
RM2E0CN6H–Germany /Bavaria / Munich / Brewing beer in the traditonal way,here the fermentation vessel where the yest is added.
RMAMN8KM–Large wooden vats in which vintage port is being matured
RMH31WEP–Wooden fermentation tank at a distillery in Portland, Maine.
RFF72N8E–Green hop cones - ingredient in the beer production.
RFRKGDWH–Basket with nukazuke vegetables fermented in rice bran on the Kyoto Nishiki market.