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This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum.
With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables.
Fermentation makes foods more nutritious, as well as delicious. Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found throughout human cultures
Basic Fermentation Technology by 
Post-Fermentation and -Distillation Technology by 
The Noma Guide to Fermentation by 
Fermentation Processes Engineering in the Food Industry by 
