Ignore the snobs, because most experts agree: a few drops of water enhance the taste of whiskies, from well-rounded blends to peat bombs redolent of smoke, tobacco and leather.
Materials Science
Aug 17, 2017
0
2389
A team of researchers from the University of Calgary, Área de Conservación Guanacaste, the University of Exeter and the College of Central Florida has found that wild fruits in Costa Rica with higher alcohol content tend ...
Artisanal makers of mezcal have a tried and true way to tell when the drink has been distilled to the right alcohol level. They squirt some into a small container and look for little bubbles, known as pearls. If the alcohol ...
Analytical Chemistry
Jul 7, 2020
0
215
Engineers at the University of California San Diego have developed a flexible wearable sensor that can accurately measure a person's blood alcohol level from sweat and transmit the data wirelessly to a laptop, smartphone ...
Engineering
Aug 2, 2016
1
447
(Phys.org)—A new study in the U.S. shows that fruit flies lay their eggs on a food source with a high alcohol content if they see parasitic wasps in the area, instead of a non-alcohol food.
The distinctly Norwegian beer-brewing yeast kveik reduces fermentation time drastically. That's a huge advantage, according to NTNU Ph.D. candidate Christian Schulz.
Cell & Microbiology
Jan 15, 2020
1
188
(PhysOrg.com) -- TK Holdings Inc., a subsidiary of Takata Corporation of Japan, manufacturers of safety belts and airbag modules, will partner with TruTouch Technologies to create an in-car detection device that can tell ...
Forensic chemist Jan Halámek once again has found an innovative use for human sweat—this time to keep drunk drivers off the road.
Analytical Chemistry
Dec 12, 2019
0
269
(PhysOrg.com) -- Physicists Praveen Ashok, Bavishna Praveen, and K. Dholakia working together at the University of St Andrews in Scotland have developed a method for testing whiskey for authenticity using a crafted device ...
Newspapers recently reported that a mathematician has created an equation for the perfect pizza. It does not take much to spot that this was not exactly serious research. Not only was the study commissioned by Pizza Express, ...
Mathematics
Nov 27, 2013
1
0
