yeast

Dr. James Osborne talks about the latest wine research taking place at Oregon State University.

Researchers at Oregon State University recently teamed up with bioengineers to study the impact yeast has on beer, and how that potentially could change into the future.  That research has determined that genetically modified yeast strains can alter the fermentation process to create beers with significantly more pronounced hop aromas.  Charles...

Brewer's yeast used to make beer is typically discarded once it's no longer needed.  Sometimes, though, the leftover yeast is mixed into livestock feed as a source of protein and vitamins.  According to new research from ARS, there now may be even more reason to continue this practice.  Laboratory result...

Researchers at Washington State University have begun a study into apple cider fermentation that they say will hopefully result in a more consistent product across the industry. Food Science Professor Charles Edwards said there are a number of yeast strains that are available to cider makers, and his team is trying to determine the correct types of nutrients those yeast strains need ...

Pat Okubara talks about her plans for future research when it comes to Yeast and Fermentation.       If you have a story idea for the Washington Ag Network, call (509) 547-1618, or e-mail gvaagen@cherrycreekradio.com

The Albert Ravenholt Lecture Series will focus on yeasts this year. “The Secret Life of Yeast, Not So Secret Anymore,” presented by Linda Bisson will be held on 2 p.m. Wednesday, May 16, in the Ste. Michelle Wine Estates WSU Wine Science Center in Richland, WA, and again at 1:30 p.m. Thursday...