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?

The Center for Beverage Innovation and Lafontaine Lab, including U of A researchers, evaluated 11 commercially available yeasts to identify their strengths based on chemical analysis and sensory panel ...

Ethan McNamara carries with him a deep appreciation for the blend of science and tradition that mead-making represents.

mixed with yeast anaerobic conditions (no air can get in) 25°C – 35°C temperature Fermentation is a slow reaction. It may take days or weeks to finish. It ends when the ethanol concentration ...

Jean-Philippe Tessonnier, right, and Prathamesh Prabhu, a doctoral student, work to combine electro- and bio- reactions to create the building ... s harvest heading to the right to be processed by a ...

Can active dry yeast do more than rise dough? In this kitchen experiment, we explore its effect on sausage—fermentation, texture, and taste. Whether you're a curious cook or a DIY charcuterie fan, ...