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 ...

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 ...

It's all thanks to tiny living organisms called yeast! In this experiment, we'll see exactly how yeast works by watching it inflate a balloon. The same process that makes our balloon grow is what ...

Optical density values were maintained around 80 and viability at 88% at 72 hours elapsed fermentation time. Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic ...

Just how does grape juice become wine anyway? In today's edition of Ask The Expert we examine the core process behind the ...

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 ...