In the middle 1800s, a French industrialist who distilled alcohol from sugar beets ran into a problem when some of his fermentation vats stopped producing alcohol. His request for help from a ...

ARBOIS, France — The region of Jura is known — if at all — for its green, rolling hills and as a source for the firm, delectable cheese called Comté. But as you drive into Jura, you see official road ...

Some of the greatest scientific discoveries haven’t resulted in Nobel Prizes. Louis Pasteur, who lived from 1822 to 1895, is arguably the world’s best-known microbiologist. He is widely credited for ...

While working with the French wine industry in 1848, Dr. Louis Pasteur studied tartaric acid, a blackish purple substance that grows on the back of wine barrels. By studying this byproduct of wine ...

Reviewed Work: The Pasteur Fermentation Centennial, 1857-1957. A Scientific Symposium On The Occasion Of The One Hundredth Anniversary Of The Publication Of Louis Pasteur's "Mémoire Sur La ...

It wasn't until 1857 that Louis Pasteur put to rest the beliefs of alcoholic fermentation being attributed from divine intervention to spontaneous development. His knowledge of chemistry and ...

Stunning mosaics in the crypt pay homage to Pasteur’s landmark discoveries, but as a chemist, my eyes were immediately drawn ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?