Last time, we looked at the overall picture of how whisky is made.Malting. Mashing. Fermentation. Distillation. Cask filling.

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? Once upon ...

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

A factorial study of red sorghum wort fermentation found the highest experimental alcohol content at 16°P and 106 CFU/mL, ...

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 ...

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

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 ...