The happy accident of biting into a piece of fruit or sipping liquid imbued with the intoxicating properties imparted by fermentation must have beguiled innumerable early humans and their ancestors.

It's astonishing to realize how innovative our ancestors were in food and beverage production before modern science and technology. Without understanding or isolating them, ancient peoples made use of ...

Alcohol has been a part of human civilization for thousands of years, with evidence dating as far back as 7000–6600 BCE. The alcoholic beverages of antiquity were quite different from the refined ...

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.