Analyzing crystals from wine production byproducts led scientists to discover that some molecules have mirror-image versions with distinct characteristics.

Winemaking is an ancient practice, and researchers continue to find evidence that this ritual came even earlier than previously estimated. This article outlines five key turning points in wine’s history, from the fermentation of fruit by our primate ancestors to today’s increasingly popular “New World” wine. Discover the fascinating scientific and cultural factors that led to wine’s changes in flavor and increased symbolic importance.

Scientists are trying to figure out if there are unique receptors that respond to the molecules that make up flavors we associate with calcium, blood, batteries, and other items that often escape dinner menus. Taste researcher Dr. Danielle Reed says the minimum evidence for a taste category typically involves identifying dedicated receptors and then removing them to show the taste vanishes.

In the early days of X-ray crystallography, getting photos of a single sample could take dozens of hours, followed by months of mathematical analysis. Today, automation and computer software can complete such tasks in a few hours.

Developed by researchers at Hebrew University, the method involves the firefly enzyme luciferase, which emits light from within bacteria expressing when they are in the presence of acetic acid vapors produced by wine. The process provides affordable, on-site, real-time monitoring of fermentation quality.

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

Unlike traditional crystals—whose atomic structures cause them to look identical no matter how you look at them in space—time crystals exhibit this behavior through time, where the motion of atoms will bring them to the same positions relative to one another regularly.

Wine is the sublime product of fermentation, the process of breaking down fruit—typically grapes. As the grapes ferment, yeast consumes the natural sugars and converts them to alcohol. With the process first developed and refined thousands of years ago, wine has been a central feature of celebrations throughout modern history. Want to learn more about its origins? Check out 1440's explainer on wine.

This paper explores how biomolecular data on past scents can be teased out and then transformed into olfactory museum experiences, adding another component to our understanding of archaeology.

X-ray diffraction involves rotating a crystal in an X-ray beam while a detector captures the resulting diffraction patterns, which depend on the crystal’s internal structure. The mathematical principles behind the technique won the 1915 Nobel Prize and improved crystallography.

In 1856, a chemist accidentally discovered mauveine, the world's first synthetic dye, while trying to make quinine to treat malaria. The synthetic dyes that followed helped reveal germs under microscopes, paving the way for modern imaging techniques and breakthrough treatments, such as antibiotics.

Nature is full of symmetries, from spiral galaxies to florets of broccoli. So why do complex creatures break the pattern?This short video discusses why symmetry came to dominate life on Earth, and how many complex life forms, such as humans, transitioned from radial to lateral symmetry.

The process of determining the order of nitrogenous bases in DNA involves first cutting the DNA into fragments, which are duplicated multiple times using bacteria. Fluorescently labeled terminator bases are added to fragments, which are sorted by length and read via laser to reconstruct the sequence.

Princeton University scientists published research in 2025 analyzing how mice learn to associate certain foods or flavors with feeling ill—even when there’s a time gap between eating something and feeling sick. The work, performed with grape Kool-Aid and injections of a substance that made mice sick, traced the literal “gut reaction” of how gut distress signals are linked to neural replays of what the mouse ate.

Instead of deleting genes, epigenetic editing modulates their activity. A new paper tests if it’s able to undo a genetic effect of early alcohol exposure.

The sequence of DNA that we inherit from our parents encodes directions for making our cells and giving us specific traits. Identical twins have the same DNA sequence, so how can one twin end up with a genetic disorder while the other twin does not? Robin Ball explains how the secret lies in X chromosome inactivation.

Rosalind Franklin and Raymond Gosling captured the photo after bombarding DNA fibers with X-rays and observing how the beams were deflected. The photo had a 62-hour exposure time and indicated a helical structure for DNA.

Previously used to map the distribution of molecules on biological tissue samples, researchers combined the technique with machine learning to uncover six layers of pigments, binders, and a thin gold leaf layer within The Marriage of the Virgin, from a collection in the Metropolitan Museum of Art. The technique may help identify and track artists' material use to learn about pieces of unknown provenance.

Although unpublished, the data reached James Watson and Francis Crick, who worked at another institution. Incorporating her data allowed them to validate their model of DNA, which they published without crediting her.

Cutting-edge microscopy has revealed previously unseen interactions of biological molecules within their cellular environment, enabling scientists to observe and analyze the molecules in a holistic view. This podcast explains the minute advancements made over the last few decades in observing cells, revealing how scientists have come and what the future holds for the field.

Before Dr. Kikunae Ikeda sat down in 1907 and pondered the taste of dashi, scientists typically agreed upon four types of taste: sweet, salty, bitter, and sour. He boiled 90 pounds of kelp into a resin that he then stripped of different compounds until he was left with a single ounce of brown crystals. Testing later revealed these crystals were glutamate, an amino acid and one of the protein's building blocks.

Recognizing that RuBisCO—a protein that binds carbon dioxide to other compounds to produce the building blocks of organic molecules—often mistakenly binds oxygen, scientists performed directed evolution experiments to modify the geometry of a bacterial version of the protein to cause it to preferentially interact with carbon dioxide over oxygen.

Their 1953 model, made from cardboard cutouts, explained how DNA stores genetic information through base pairing. Rather than experimenting and collecting their own data, they incorporated patterns and data from other scientists through trial and error.

Microbes break down proteins and fats and produce compounds with distinct tastes. These microbes can include bacteria (like the one used to give Swiss its trademark holes), molds (like the ones that give blue cheese its distinctive veining), and countless other tiny organisms.

Those involved in the predecessor of the modern scientific discipline engaged in experimentation to develop recipes that would transform ordinary matter into gold and to create medicines, cosmetics, dyes, and alloys. Over the course of centuries, scientists identified unique elements, organized them based on their properties in the periodic table, and eventually developed the technology to discover the internal structure of atoms.

Because each element has a unique number of protons and configuration where electrons exist, they attract electrons that are shared with other elements in chemical bonds to varying degrees. When this attraction—electronegativity—varies between two bonded elements, electrons are more likely to be near the more electronegative element and away from the less electronegative element. This can create regions of opposite charge, or poles, and thus polar molecules.

NASA's OSIRIS-REx mission returned samples containing amino acids and nucleobases from asteroid Bennu. Without Bennu having been destroyed—as is common for asteroids that enter Earth's atmosphere—its samples serve as a time capsule of the solar system's early chemistry.

The Berkeley Pit, an open-pit copper mine in Butte, Montana, that ceased operations in 1982 and is now filled with highly acidic water, is home to various species of fungi and yeast. These extremophiles produce unique compounds that may have anti-inflammatory benefits and have already been used to create an antibiotic for staph infections.

Using spectrographic techniques, scientists determine the chemical composition of planetary atmospheres, comets, and other objects in space. Combining these chemicals in labs on Earth has revealed locations in space that smell like nail polish remover, rotten fish, and urine.

Scientists learned it was a microbial immune system that could be repurposed to protect dairy cultures from viruses. Today, nearly all yogurt is made with CRISPRized bacteria, as are genetically modified crops like herbicide-resistant corn, wheat, and soy.

Some species are used to quickly study the effects of human diseases and treatments because they are short-lived and have similar systems to those found in humans. Bacteria, like E. coli, have been used as human proxies given their rapid growth and ease of genetic manipulability.

Archaeologists have managed to brew beer from yeast found inside jugs abandoned thousands of years ago. This article explores why scientists are recreating these ancient beverages and what they hope to learn. People have been drinking beer for...

Until the mid-1900s, most scientists believed genes were made of proteins, which were known to act as enzymes, hormones, and other chemicals that mediated an organism's traits. The Avery-MacLeod-McCarty and that benign bacteria could be made lethal, where the inherited factor that caused bacterial transformation contained DNA.

When electrons are accelerated in the loop, they produce intense X-rays that can reveal properties of a sample struck by them, just as X-rays can be used to show bone structure in humans. Studying the reflected light from fossils can uncover the presence of known pigmentation compounds.

Tasting wine can be intimidating, which is why Wine Folly cofounder Madeline Puckette breaks down the four steps in this helpful video, encouraging viewers to pour a glass and follow along.

Lysergic acid diethylamide (C20H25N3O) is a colorless, odorless, and flavorless chemical compound that can induce altered perception, mood, and cognition. One of its roles in the brain is as a serotonin agonist, meaning it enters serotonin receptors and triggers a fraction of the response the neurotransmitter would typically warrant.

Atoms of the same element have the same number of protons, but experiments showed that atoms of the same element can move through electromagnetic fields as if they had different masses. These differences in mass come from variations in the number of neutrons, which contribute to the stability of atoms by providing a buffer to the repulsion between protons.

Studies involving microscopy and genetic engineering tools in yeast and human cells show ribosomes act as crowding agents—much like packing peanuts—and their concentrations are actively tuned to alter the rate of cellular functions. However, these concentrations and cell crowding levels vary across different tissues and cell types.