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?

IKOMA, Nara Prefecture--For a craft beer with a kick, researchers at a national graduate school university here helped develop a special yeast with high fermentation performance. The team members ...

When you taste a wine or beer that calls up the flavor of rose or honey think phenylethyl acetate; it’s a by-product of the yeast cells that turn sugar into alcohol to make wine and beer.