Chinese researchers found that inoculating Cabernet Sauvignon must with indigenous Hanseniaspora uvarum two days before ...

Winemakers can practice more stylistic control over their product than previously thought, according to new research from Washington State University's Department of Viticulture and Enology (V&E). The ...

As you work with makgeolli, you gradually become curious about the differences in alcohol content.The makgeolli commonly seen ...

If sugar suppresses microorganisms, why does bread rise and alcohol get made?— Thinking about the science of sugar and ...

Zachary Bean, a master’s student in the department of food science for the University of Arkansas Division of Agriculture, conducts research on reducing alcohol in wines. He will carry on his research ...

Add Yahoo as a preferred source to see more of our stories on Google. Zachary Bean, master's student in the Department of Food Science at the University of Arkansas University of Arkansas scientists ...

Drinking alcohol has been part of Australian culture for at least 240 years, and perhaps millennia prior. In recent years, however, there's been a growing trend towards opting for low- and no-alcohol ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

A global study of 186 traditional societies has found evidence supporting the theory that low-alcohol fermented beverages played a role in the evolution of political complexity. The research, ...

University of Arkansas scientists are sharing their research into lower-alcohol wine alternatives as the market for alcoholic beverages sees a shift towards low (or no) intoxicants. A U of A release ...