Scientists regularly uncork fresh insights into beer and wine — even though they were invented thousands of years ago. Four recent discoveries go beyond buzz and bouquet, diving into the haziness and gluten content of beer as well as the astringent taste and potential health impacts of wine. Sip back and learn more about research published in ACS’ Journal of Agricultural and Food Chemistry.
1. Yeast extracts add haze to lager beer.
Hazy beer styles are becoming more popular, and their…
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News Source: www.sciencedaily.com
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