Biomass as a resource is present in large quantities and offers environmental benefits from
sequestration of carbon to bioenergy production. Production of renewable and sustainable …

The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact and …

Practical experiments drive important scientific discoveries in biology, but theory‐based
research studies also contribute novel—sometimes paradigm‐changing—findings. Here, we …

A committee of the Mars Exploration Program Analysis Group (MEPAG) has reviewed and
updated the description of Special Regions on Mars as places where terrestrial organisms …

The ability to adapt to altered availability of free water is a fundamental property of living
cells. The principles underlying osmoadaptation are well conserved. The yeast …

Archaea and Bacteria constitute a majority of life systems on Earth but have long been
considered inferior to Eukarya in terms of solute tolerance. Whereas the most halophilic …

The concept of “water structure” has been invoked to explain all manner of aqueous
phenomena. Here we look at the origins of this tendency to understand solute hydration in …

Competition between microbial species is a product of, yet can lead to a reduction in, the
microbial diversity of specific habitats. Microbial habitats can resemble ecological …

Acetaldehyde is an important aroma compound in wine. This article first reviews the
microbial and chemical formation of acetaldehyde, then the effects of sulphur dioxide on …

Highlights•Disruption of cellular macromolecules by alcohols limits biofuel fermentations.•
Lignocellulose hydrolysis also generates chaotropic inhibitors (vanillin, phenolics …