These beverages often contain the look, taste and branding of beer, wine and liquor. And they tend to increase cravings among ...

Our readers continue to offer insight into this important question – and also offer hope about the future of low-alcohol ...

There is increasing consumer demand for low- or non-alcoholic beers, and science is helping improve both the brewing process and the flavor profiles of the final product. One promising approach to ...

Elevated levels of serum uric acid are associated with a lower risk for depression in adults than lower levels, a new US study suggests.

Many assume sake should be finished quickly once opened. But under the right conditions, it lasts far longer than expected.

The study of chemical equilibria for the acetic acid–n-butyl alcohol–n-butyl acetate–water system at 318.15 K and 101.3 kPa is presented. New experimental data are obtained for chemically equilibrium ...

The zinc dendrites and side reactions formed on the zinc anode have greatly hindered the development of aqueous zinc-ion batteries (ZIBs). Herein, we introduce tannic acid (TA) as an additive in the ...

Hyaluronic acid sprays are revolutionizing skincare with instant hydration that holds 1000x its weight in water. Why they're ...

Non-alcohol beer is more popular than ever. It tastes so much like regular beer, people wonder how it's really made. These ...

EU countries Thursday backed plans by Brussels to give winemakers a leg up -- with some tweaks, including reducing labelling requirements for exports and renaming "alcohol-light" products "low ...

[BRUSSELS] EU countries Thursday (Jun 19) backed plans by Brussels to give winemakers a leg up – with some tweaks, including reducing labelling requirements for exports and renaming “alcohol-light” ...