Choosing which type of yeast to use for the fermentation, when making wine, is a crucial decision for winemakers. They can choose to ferment “spontaneously” or buy cultured yeast. The issue has been ...

For as long as civilization has existed, the enjoyment of fermented drinks has been a part of various cultures and traditions. Yeasts that are used to produce beer and wine were domesticated hundreds ...

Scientists at Vanderbilt University are raising a glass to the discovery of a previously ignored source of genetic diversity in wine yeast strains. The finding could explain some of the variation in ...

People have been enjoying the ability of yeasts to produce beer and wine since the dawn of civilization. Researchers from VIB, KU Leuven and Ghent University found that yeasts used for beer and ...

However, one of the most well-known characteristics of yeast is the ability of Saccharomyces cerevisiae, baker's yeast, to ferment sugar to 2-carbon components, in particular ethanol, without ...

A flavor compound called phenylethyl acetate imparts a hint of rose or honey to wherever it's found -- a dab of perfume, a sip of wine, a slug of beer. Microbiologists have used genetic mapping to ...

Mmmm, I think I can detect a kiwi yeast in that Sauvignon Blanc. A winemaker’s practices and the climate tend to get much of the credit for the taste or aroma of a wine, but research is starting to ...

It may sound like a miracle, but new research suggests that people in ancient times could have made wine simply by soaking ...