Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits.

The project aims to move wines from 11%-12% alcohol to about 9%-10% by changing yeast behavior during production ...

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 ...

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 ...

It's astonishing to realize how innovative our ancestors were in food and beverage production before modern science and technology. Without understanding or isolating them, ancient peoples made use of ...

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. Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good.

Kombucha tea continues to grow in popularity as a healthy alternative to alcoholic beverages—and chemistry can help commercial and amateur brewers alike get faster and better results with their brews, ...

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