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 ...

While the alcohol content for rum and whiskey is the same — both are bottled at 40 per cent alcohol by volume (ABV), each ...

THE twenty-second Bedson lecture was delivered on May 19, at Armstrong College, Newcastle-on-Tyne, by Prof. A. Harden, emeritus professor of biochemistry in the University of London, who took as his ...

Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...

THE process for fixation of the intermediate products of alcoholic fermentation by living cells, discovered by Neuberg with the aid of bisulphite, has limitations on account of the toxicity and low ...

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.