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 ...

At the time, nobody believed that yeast were alive; they were seen as just organic chemical agents required for fermentation. In the eighteenth and nineteenth centuries, chemists worked hard to ...

But lagers are constrained by a surprisingly narrow genetic ... such as fermentation efficiency and unique aroma profiles, in these novel hybrids. The initial batches of yeast involved natural ...

Small organisms can have a big impact, and researchers have explored nearly a dozen nontraditional yeast strains to determine ...

uses micro-organisms such as yeast to make beer or wine, or bacteria to make cheese. The first indirect archaeological ...