Osaka Metropolitan University researchers have found that persimmon tannin, known for its antioxidant properties, improves the growth of yeast in the presence of ethanol. It’s a case of naturally derived antioxidants improving growth of yeast strain in presence of ethanol. The findings have been published in the Journal of the Science of Food and Agriculture. While ethanol in alcoholic beverages impairs drinkers’ motor functions, it is that same substance that can power motor vehicles in a cleaner, more sustainable manner.…
