THE appearance of Dr. Harden's “Alcoholic Fermentation” will be warmly welcomed by those engaged in studying problems connected with yeast and the production of alcohol. Dr. Harden's own contributions ...

Happy New Year! Yet again, we have made it through the holiday season. A time for family, friends, celebration, and for many, alcohol. Humans are no strangers to the fermentation process as we have ...

1. Ethanol is an end product of anaerobic metabolism in a surprisingly large variety of multicellular organisms. These include Angiosperms, Platyhelminthes, Aschelminthes, Acanthocephala, Arthropoda, ...

Tofu whey, a liquid that is generated from the production of tofu and is often discarded, has been used in a tasty alcoholic beverage that researchers have named Sachi. The innovative fermentation ...

The happy accident of biting into a piece of fruit or sipping liquid imbued with the intoxicating properties imparted by fermentation must have beguiled innumerable early humans and their ancestors.

Neil Rusch does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond their ...

THOUGH the knowledge of the existence of alcoholic fermentation and the preparation of alcoholic liquids dates back to very remote antiquity, it is only within comparatively recent times that an ...