(Phys.org)—A team of researchers from Italy, Uruguay and Spain has found via lab study that common brewer's yeast not only mate in the guts of wasps, but interbreed with other yeast species, producing hybrids. In their ...
Spirits arrived at the International Space Station on Monday. Not the ghostly ones, but the kind you drink—distilled spirits.
Space Exploration
Aug 24, 2015
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(Phys.org)—A team of researchers in the U.S. has found evidence to support the notion that our pre-human ancestors were able to metabolize ethanol long before our later ancestors learned to take advantage of fermentation—to ...
(Phys.org) —A team of researchers with members from Mexico, the U.S. and the U.K. has found evidence that suggests the people living in ancient Teotihuacan made an alcoholic beverage named pulque as early as 200 to 550 ...
(Phys.org) —A team of Chinese researchers working at Sun Yat-Sen University has found a possible way for drinkers of alcoholic beverages to minimize their risk of developing a hangover and other negative side-effects: consume ...
The yeast used to make beer has yielded what may be the first gene for beer foam, scientists are reporting in a new study. Published in ACS' Journal of Agricultural and Food Chemistry, the discovery opens the door to new ...
Biotechnology
Oct 31, 2012
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In previous research, the National Institute for Materials Science (NIMS) discovered that iron telluride compounds [Fe(Te,S) system], which are iron-based superconducting related substances, become superconductors when simmered ...
Superconductivity
Sep 12, 2012
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(Phys.org)—When times get tough, people quite often turn to alcohol to numb themselves to the world around them, and more often than not, their drink of choice is beer, or in Britain, lager. What many who imbibe may not ...
(Phys.org)—Since 2007, researchers at the BioEnergy Science Center, one of three Department of Energy-funded research centers, have partnered to figure out how to break down plants so that they easily release the simple ...
Biotechnology
Aug 28, 2012
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(Phys.org) -- For over nine thousand years people have been relying on various yeast strains to carry out fermentation of food and drink products resulting in the flavorful breads and alcohol fueled beverages we consume, ...
