Bean's goal is not alcohol-free wine, but reductions that drop alcohol in wine from 11% or 12% to 9% or 10%, or lower, while ...

More than 180 years ago, two friends started a distillery in northern France to make grain alcohol and Dutch gin. Soon after, ...

Fort Smith native Zachary Bean will continue University of Arkansas wine research in Austria, developing fermentation methods ...

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). The ...

Just how does grape juice become wine anyway? In today's edition of Ask The Expert we examine the core process behind the transformation of grapes into the product we love so much - wine! For our ...

Drinking alcohol has been part of Australian culture for at least 240 years, and perhaps millennia prior. In recent years, however, there's been a growing trend towards opting for low- and no-alcohol ...

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? Aa Aa Aa ...

Drinking alcohol has been part of Australian culture for at least 240 years, and perhaps millennia prior. In recent years, however, there’s been a growing trend towards opting for low- and no-alcohol ...

BENTONVILLE -- Brandy Barnes holds a bachelor's degree in anthropology and religious studies from the University of Arkansas and a certificate in fermentation sciences from Harvard University, through ...