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 ...

THE appearance of Dr. Harden's “Alcoholic Fermentation” will be warmly welcomed by those engaged in studying problems connected with yeast and the production of alcohol. Dr. Harden's own contributions ...

The metabolic process by which organisms, particularly yeasts, produce ethanol and CO 2 from sugars (e.g., glucose, fructose, & sucrose) under anaerobic conditions is called alcohol fermentation.

1. Ethanol is an end product of anaerobic metabolism in a surprisingly large variety of multicellular organisms. These include Angiosperms, Platyhelminthes, Aschelminthes, Acanthocephala, Arthropoda, ...

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

Tofu whey, a liquid that is generated from the production of tofu and is often discarded, has been used in a tasty alcoholic beverage that researchers have named Sachi. The innovative fermentation ...

Neil Rusch does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond their ...