In A Nutshell Living detectors: Researchers modified E. coli bacteria to light up when they sense acetic acid, the chemical ...

Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...

Acetic acid, the chemical compound that gives vinegar its pungent taste and aroma, is a natural by-product of the ...

Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal ...

The findings shed new light on ancient winemaking. Archaeological evidence shows that wine was being produced at least 8,000 ...

Next time you sip on a buttery Chardonnay, thank malolactic fermentation. As unglamorous as it sounds, this is an important, months-long component for many winemakers. A type of fermentation that can ...

Todd Haire and Bob Grim traveled to Nelson, New Zealand, in April 2019 to look for hops for Foam Brewers. But they came home jazzed up about a different crop: grapes. At a small winery adjacent to the ...

From a modern, scientific perspective, the wine Romans drank is often seen as an inconsistent, poorly made, and thoroughly unpleasant beverage. It is alleged that Roman winemakers had to mask their ...