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?

. Published by Oxford University Press 198 Madison Avenue, New York, New York 10016, USA; 1997. pp. 360. $45.00 Whereas the yeast Saccharomyces cerevisiae has been the preferred tool for many ...

The conversation has shifted to highlight producers that omit glycerin, sweeteners, and other additives in their product. But ...

Stir and dissolve into the water the amount of yeast your recipe calls for, along with ½ teaspoon of sugar (you can also use honey or agave). Let the mixture sit for about 10 minutes; if the ...

From there, the liquid is fermented in large tanks for a week with natural yeast developed from the blue agave plants themselves. The distiller is also fabricated by the Waikulu team, Turner said ...