Related topics: alcohol

Wine yeasts reveal prehistoric microbial world

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 completely oxidising it to carbon ...

Exploring the Stone Age pantry

The consumption of wild cereals among prehistoric hunters and gatherers appears to be far more ancient than previously thought, according to a University of Calgary archaeologist who has found the oldest example of extensive ...

Sweden seeks to be winemaking's next frontier

Far north of iconic wine regions like Bordeaux and Tuscany, Sweden is seeing a burgeoning industry of vineyards and a first generation of winemakers trying to carve out a niche.

Why doesn't water help with spicy food? What about milk or beer?

Spicy foods taste spicy because they contain a family of compounds called capsaicinoids. Capsaicin is the major culprit. It's found in chilies, jalapeƱos, cayenne pepper, and is even the active ingredient in pepper spray.

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