fermentation

  • Wine with a touch of Eucalyptus?

    The science of Indigenous Australian fermentation.

    Australian wine scientists are exploring the traditional practices Aboriginal people used to produce fermented bevera...

    Agriculture September 11, 2020
  • Event

    Online events during National Science Week

    More National Science Week events online than ever before.

    Australia’s National Science Week is back from 15-23 August, and thanks to everything that’s happening, most events a...

    ASC Edits August 11, 2020
  • Scientists discover why some wine stinks

    Spoilt wine is a great way to ruin a dinner party.

    Commerce from the worldwide wine market was valued at about $300 billion in 2017 and is expected to generate global r...

    Chemistry December 12, 2018
  • Are the health claims of kombucha true?

    The jury is still out on whether it’s any healthier than tea.

    The drink kombucha was previously only popular in hipster cafes, but is now vying for space on the supermarket shelve...

    Nutrition January 28, 2018
  • How to build a better sausage

    Italian research interrogates the role of bacteria in making fermented meat.

    It is a question that has perhaps occupied significant parts of humanity for thousands of years: how do you create a ...

    Biology December 3, 2017
  • A rose by any other name is phenylethyl acetate

    The role of yeast in adding flavor and aroma to wine and beer is becoming clear.

    The French biologist and chemist Louis Pasteur said of wine that it “can be considered with good reason as the most h...

    Biology November 12, 2017
  • Cheers to 500 years of different beers

    Geneticists traced brewer’s yeast strains to last common ancestor.

    Credit: Tom Kelley / Getty ImagesCrisp lager, smoky Hefeweizen or a rich, oaty stout? Whatever your beer preference...

    Biology September 8, 2016
Exit mobile version