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

Ethanol fermentation remains the cornerstone of bioethanol production, converting fermentable sugars from first‐generation (cane, beet, grain) and second‐generation (lignocellulosic, agricultural ...

A factorial study of red sorghum wort fermentation found the highest experimental alcohol content at 16°P and 106 CFU/mL, ...

The project aims to move wines from 11%-12% alcohol to about 9%-10% by changing yeast behavior during production ...

Ever on the lookout for new ways to improve the fermentation of corn sugars into ethanol fuel, Agricultural Research Service (ARS) scientists have devised an approach for using genetically modified ...

Fermenting corn starch to generate ethanol for fuel is a complex biochemical process that requires the monitoring of numerous parameters to ensure optimal production. Measuring these parameters using ...

Scientists have found a way to boost ethanol production via yeast fermentation, a standard method for converting plant sugars into biofuels. Their approach relies on careful timing and a tight ...

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 ...

Last time, we looked at the overall picture of how whisky is made.Malting. Mashing. Fermentation. Distillation. Cask filling.

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 ...