Fermentation, a time-tested food preservation method, can change the flavor, texture and nutritional characteristics of foods ...

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 ...

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 ...

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, ...

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 ...

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 ...