Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits.

The cup on the third day of fermentation is sweet, while the cup on the sixth day is sour.Researchers in Brazil prepared a ...

Zachary Bean, a master’s student in the department of food science for the University of Arkansas Division of Agriculture, conducts research on reducing alcohol in wines. He will carry on his research ...

One limitation of producing biofuel is that the alcohol created by fermentation is toxic to the microbes that produce it. Now scientists are closer to overcoming this obstacle. Researchers from the ...

Humans have used fermentation for thousands of years. Chemical residues from pottery at Jiahu, in central China, date a fermented beverage of rice, honey, and fruit to roughly 9,000 years ago, and ...