THOUGH the knowledge of the existence of alcoholic fermentation and the preparation of alcoholic liquids dates back to very remote antiquity, it is only within comparatively recent times that an ...

Making beer with minimal or no alcohol is a common mishap for new homebrewers. It means the pitch or fermentation temperature was off for the yeast or something else did not happen as intended. A ...

FROM these new results we see that the assumption of the role of methylglyoxal as an intermediate product in the splitting of carbohydrates becomes superfluous. Upon the discovery of methylglyoxalase ...

When a man in North Carolina was pulled over on suspicion of driving drunk, police didn’t believe him when he said he hadn’t had any alcohol. The man, in his late 40’s at the time, refused to take a ...

A novel approach to brewing kombucha in stackable rectangular trays could help dramatically speed up the fermentation process and keep alcohol levels consistently below 0.5% abv, solving a major ...