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Journal Article
Environmental Humanities (1 May 2018) 10 (1): 40–62.
Published: 01 May 2018
...Erika Amethyst Szymanski Abstract Humans and yeast have a long history of productive collaboration in making a global array of fermented foodstuffs including wine, bread, and beer. Synthetic biology is now changing the shape of human-yeast work. The Sc2.0, or “synthetic yeast,” project aims to...
Journal Article
Environmental Humanities (1 May 2014) 4 (1): 171–194.
Published: 01 May 2014
... harvest. Infected grapes undergo a series of unwelcome biochemical changes as botrytis colonises them. Developing botrytis mycelia consume the acids and sugars in their juice, ultimately leaving little sugar for yeasts to metabolise into alcohol during fermentation. Meanwhile, and just as problematically...
Journal Article
Environmental Humanities (1 May 2014) 4 (1): 113–123.
Published: 01 May 2014
...” enzyme, laccase, which interferes with the yeast needed to make wine. 22 The response in this case, in order to separate ‘good’ togetherness from bad, is to pasteurize the wine, thus creating a space in which the prospects for life's flourishing are re-shaped, and the laccase is ‘killed.’. We begin to...
Journal Article
Environmental Humanities (1 May 2012) 1 (1): 141–154.
Published: 01 May 2012
... of sugar milling, suited ubiquitous local yeast spores and quickly changed to alcohol. Rum was born, and the deadly but profitable ‘triangle trades’ proffered rum for more African slaves, and thus more sugar production, and thus more distillers and financers in England or New England. Long before...
Journal Article
Environmental Humanities (1 May 2013) 3 (1): 43–70.
Published: 01 May 2013
... brother, and Martha and Mum shared the other. Another room was combined kitchen, living, and dining room. We baked bread in a camp oven and made our own yeast. Lighting was by kero lamps. The mailman brought in our groceries—bags of flour and tinned stuff; we'd place an order and receive it a month later...