Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?

Gethin: OK, so why does yeast - or yeast fungus, should I say - make alcohol for us? Mr Shribman: Well, yeast have got our backs, I suppose. Actually, they don't really like making alcohol.

Each group independently identified a different process that confers substantially increased tolerance in yeast. “The findings are a little bit unexpected ... “We’ll see how much of it can be ...