A study of alcohol — its manufacture and consumption — highlights its reliance on good chemistry and the magical process of fermentation that turns sugars into intoxicating drinks.
By GREGORY COWLES, New York Times: Books
Mon, 07/21/2014 - 2:15pm
A study of alcohol — its manufacture and consumption — highlights its reliance on good chemistry and the magical process of fermentation that turns sugars into intoxicating drinks.