Many proteins in beer come from the barley or yeast used to make it, and these proteins influence a brew's properties, including its flavor and foaminess

For vintners, stressed yeast introduces difficult production dilemmas that can change the efficiency and even flavor during winemakin

Low levels of alcohol consumption tamp down inflammation and helps the brain clear away toxins

Scientists develop a portable device with an advanced sensor array that can identify liquors and determine if they'd been altered, offering a strategy for liquor quality assurance

It is commonly accepted that there is an urgent need for sustainable alternatives to fossil fuels for transportation to replace diesel and petrol

Patent filed for unique zero-waste approach to converting by-product of tofu making into alcoholic drink rich in isoflavones

The new finding joins other recent work connecting genes to flavors in wines and beers, and may be used to grow yeasts that produce new flavors

Unlike traditional chemical techniques such as mass spectrometry, which break down a mixture into the individual chemicals that make it up, these synthetic "tongues" respond to the overall mixture

Researchers have now found out how wine compounds are protective against neuronal death: they should pass through your stomach first

The latest episode of the American Chemical Society's Reactions series celebrates the chemical process of distillation that makes bourbon and other whiskey varieties possible