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, ...
A bacterial biosensor created by researchers from The Hebrew University of Jerusalem (Rehovot, Israel) lights up in the ...
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 ...
Acetic acid, the chemical compound that gives vinegar its pungent taste and aroma, is a natural by-product of the ...
Study Finds on MSN
Glowing bacteria offer cheaper way to spot wine spoilage
In A Nutshell Living detectors: Researchers modified E. coli bacteria to light up when they sense acetic acid, the chemical ...
Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal ...
TOWN OF FRANKLIN (WLUK) -- Late summer and early fall temperatures bring grape harvesting season to Wisconsin. Wineries across the state have opportunities for the public to partake in the festivities ...
Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. To pick a bottle of wine ...
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