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 ...

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 ...

Japan sent rice and koji to the International Space Station in 2025 to test whether sake could be brewed beyond Earth. As ...

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 ...

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 ...

RICHLAND, Wash. — 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 ...

Whether you're looking for a low-alcohol wine or simply want to better understand the winemaking journey, here's what to know. So much of what we smell and taste in each sip of wine has to do with ...

The alcohol in rum, whisky and vodka is the same molecule. What separates them, and what India's food regulator says Old Monk got wrong, is a fraction of a per cent nobody thinks to question.