THE discovery that phosphates play an essential part in alcoholic fermentation arose out of an attempt by the late Dr. Allan Macfadyen to prepare an anti-zymase by injecting Buchner's yeast juice ...

At the time, no one knew that the alcohol produced during fermentation was produced because of one of these microorganisms — a tiny, one-celled eukaryotic fungus that is invisible to the naked ...

Winemakers can practice more stylistic control over their product than previously thought, according to new research from Washington State University's Department of Viticulture and Enology (V&E).