Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?

When you taste a wine or beer that calls up the flavor of rose or honey think phenylethyl acetate; it’s a by-product of the yeast cells that turn sugar into alcohol to make wine and beer.

It’s not just Belgian beers that contain some gut-boosting yeast at the bottom ... “If anything, the studies suggesting that ...

IKOMA, Nara Prefecture--For a craft beer with a kick, researchers at a national graduate school university here helped develop a special yeast with high fermentation performance. The team members ...

Israeli researchers have unveiled a "breakthrough" beer made from ancient yeast up to 5,000 years old. Researchers from the Antiquities Authority and three Israeli universities extracted six ...

Using yeast to make bread and beer Yeast is a single celled, microscopic fungus that uses sugar as food. In bread making, the carbon dioxide produced by the yeast during respiration is trapped in ...

B. people that specialise in producing craft beer. C. manufacturers of baker’s yeast. D. scientists who study microorganisms. D. health benefits of a plant-based diet 4. According to paragraph 4 ...