Bean's goal is not alcohol-free wine, but reductions that drop alcohol in wine from 11% or 12% to 9% or 10%, or lower, while ...

Winemakers can practice more stylistic control over their product than previously thought, according to new research from Washington State University's Department of Viticulture and Enology (V&E). The ...

Fort Smith native Zachary Bean will continue University of Arkansas wine research in Austria, developing fermentation methods ...

Drinking alcohol has been part of Australian culture for at least 240 years, and perhaps millennia prior. In recent years, however, there's been a growing trend towards opting for low- and no-alcohol ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

The microbes that inhabit our bodies, called our microbiome, are a wonder. We host about as many microbes as we have cells in ...

In a recent review published in Foods, researchers discuss the production and health benefits of plant-based fermented beverages, which can improve the functional and bioactive profile, nutritional ...

Drinking alcohol has been part of Australian culture for at least 240 years, and perhaps millennia prior. In recent years, however, there’s been a growing trend towards opting for low- and no-alcohol ...

BENTONVILLE -- Brandy Barnes holds a bachelor's degree in anthropology and religious studies from the University of Arkansas and a certificate in fermentation sciences from Harvard University, through ...