The microbial mix found in grape juice during the winemaking process may help shape the terroir of a finished wine, report food scientists at the University of California, Davis. In a study published in the May/June issue ...
Cell & Microbiology
Jun 14, 2016
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Biopesticides containing beneficial fungi are often grown on grains or other solids, but U.S. Department of Agriculture (USDA) scientists have shown a liquid diet can work better.
Ecology
Jan 24, 2013
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A fine wine has an ideal balance of ingredients. Too much or too little of a component could mean the difference between a wine with a sweet and fruity aroma and one that smells like wet newspaper. To help wineries avoid ...
Other
Jul 12, 2017
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(Phys.org)—Batches of wine that get "stuck" or slowed during the fermentation process pose a big problem for winemakers, costing them time, money and a lot of ruined batches.
Biochemistry
Sep 12, 2012
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Ever on the lookout for new ways to improve the fermentation of corn sugars into ethanol fuel, Agricultural Research Service (ARS) scientists have devised an approach for using genetically modified baker's yeast to prevent ...
Biotechnology
Aug 27, 2024
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