The chemists hypothesized that the yeast initiated alcoholic fermentation but did not take part in the reaction. They assumed that the yeast remained unchanged throughout the chemical reactions.

Yeast is perhaps one of the first things you would put in your shopping cart when planning to make a fluffy loaf of homemade ...

Beer lore tells of 1% ABV or less beer consumed in Europe during the Middle Ages as an alternative to unclean community water ...

Each group independently identified a different process that confers substantially increased tolerance in yeast. “The findings are a little ... be leveraged into practical outcomes.” Increasing ...

Winemakers can practice more stylistic control over their product than previously thought, according to new research from ...

it produces half a gram of alcohol and half a gram of carbon dioxide," Brynildson says. The time it takes to ferment a beer varies based on type of yeast and style of fermentation, but most beers ...

For example, tartaric acid lowers the pH to a level at which many bacteria cannot live, and it acts as a preservative after fermentation. Two types of yeast ... converted into alcohol, so there ...