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

Steering microbial metabolic stability in fermentation is a recurrent goal in microbial food production. Indigenous liquor fermentation typically relies on complex microbiome metabolism, making it ...

As health-conscious consumers continue to seek lower alcohol content in their wine, scientists like Zachary Bean are working on ways to both meet this demand and make it better.

NEW ORLEANS, March 17, 2024 — Kombucha is a fermented tea known for its health benefits and tangy kick. But brewers can find it challenging to keep kombucha’s alcohol levels low because the bacteria ...

Bouts of extreme summer heat are causing melons to undergo the same process that happens during wine and beer making. When sugar is converted into alcohol, CO2 gas builds up inside the fruit. Good ...