You may have grabbed a bottle of wine labeled sugar-free, low sulfite or tannin-free and felt somewhat virtuous about it.

With careful recipe and process design, non-alcoholic beer can be made more resistant to foodborne pathogens, according to a ...

Green and oolong teas had the most favorable profiles, largely due to antioxidant activity. These lab-measured findings apply ...

Archaeologists recovered roughly 300 milliliters of liquid from a sealed bronze hu bottle buried in a Qin-period tomb at ...

For more than a century, the industrial production of chemicals, fuels, foods, and medicines has relied on wild-type ...

The University of Illinois’ IBRL helps food companies scale precision fermentation, partnering with ADM and Primient to ...

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. In addition to finding ...

FAYETTEVILLE, Ark. — University of Arkansas scientists are sharing their research into lower-alcohol wine alternatives as the market for alcoholic beverages sees a shift towards low (or no) ...

UADA photo Zachary Bean, a master's student in the Department of Food Science, was awarded an Austrian Marshall Plan Foundation scholarship to continue his research on making lower-alcohol wines at ...

Alcohol is one of the most commonly consumed substances in the world, exhibiting complex relationships with multiple aspects of cardiovascular health and disease. The majority of the research on the ...