THOUGH the knowledge of the existence of alcoholic fermentation and the preparation of alcoholic liquids dates back to very remote antiquity, it is only within comparatively recent times that an ...

1. Ethanol is an end product of anaerobic metabolism in a surprisingly large variety of multicellular organisms. These include Angiosperms, Platyhelminthes, Aschelminthes, Acanthocephala, Arthropoda, ...

Long before ancient Egypt or Mesopotamia, early humans were fermenting fruits and grains to create the world’s first ...

Making beer with minimal or no alcohol is a common mishap for new homebrewers. It means the pitch or fermentation temperature was off for the yeast or something else did not happen as intended. A ...

FROM these new results we see that the assumption of the role of methylglyoxal as an intermediate product in the splitting of carbohydrates becomes superfluous. Upon the discovery of methylglyoxalase ...

When a man in North Carolina was pulled over on suspicion of driving drunk, police didn’t believe him when he said he hadn’t had any alcohol. The man, in his late 40’s at the time, refused to take a ...

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 ...