Beer and wine, staples of human history for millennia, are still yielding new surprises. Recent research highlights how yeast extracts can cloud lagers, gluten can be quickly detected with a simple test strip, tannins give red wine its lip-puckering edge, and sulfites alter gut bacteria in unexpected ways. These discoveries not only deepen our understanding of these drinks’ sensory qualities but also hint at implications for health and brewing innovation.
Source: https://www.sciencedaily.com/releases/2 ... 031219.htm
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