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
0
6
An American professor, working in collaboration with EPFL, is developing a miniature device for producing wine non-stop and testing different fermentation processes. The device is being designed for wine experts and winemakers, ...
Biotechnology
Jul 6, 2016
0
115
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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7
200,000 fish bones discovered in and around a pit in Sweden suggest that the people living in the area more than 9000 years ago were more settled and cultured than we previously thought. Research published in the Journal ...
Archaeology
Feb 8, 2016
2
226
The composition of feedstock biomass and the selection of fermenting microorganisms are critical factors in biorefinery design. Once biomass feedstock is identified, depending on local conditions, biorefinery designers need ...
Biotechnology
Aug 4, 2015
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15
Straw-powered cars could be a thing of the future thanks to new research from the University of East Anglia (UEA).
Biotechnology
Mar 26, 2015
0
21
VTT Technical Research Centre of Finland Ltd has been the first to publish a scientific study on the successful generation of hybrid lager yeasts. For centuries the same few yeast strains have been used in the production ...
Biotechnology
Mar 5, 2015
0
28
Food researchers are looking for new ways to reduce the sugar, fat or salt content in ready-made meals without using additives. But will consumers accept this new type of food?
Other
Jul 31, 2013
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0
Is it possible to increase the energy efficiency of brewing? Researchers from the Technische Universität München believe they have found a way to do just that. They have developed a fermentation process that takes place ...
Biotechnology
May 28, 2013
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0
(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
0
0
