FAYETTEVILLE, Ark., June 12 -- The University of Arkansas issued the following news release:
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 ways to ferment grape juice without producing as much alcohol, Bean's work also explores novel yeasts and methods to overproduce aromas to compensate for their eventual loss when reducing alcohol through grape juice dilution.
"Most low‑or non‑alcohol wines are made by removing alcohol after fermentation," said Bean, a master's student in the Department of Food Science forthe Dale Bumpers College of Agricultural, Food and Life Sciences at...