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 ...

The alcohol content of sake is generally 15 to 16 percent. Since beer is 5 to 6 percent and wine is 12 to 14 percent, it is ...

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 ...

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 ...

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 ...

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

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, ...

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 ...