While, the researchers add, the amount of ethanol in naturally fermented foods on average is only about 1-2% alcohol by volume (ABV), some ripe fruit in tropical regions – such as in extremely ...

The hornets metabolized ethanol at a significantly faster and higher rate than the honey bees used in the experiment. This might explain why, unlike fruit flies, the Oriental hornet doesn't get drunk.

Ethanol, or ethyl alcohol, is the alcohol found in alcoholic beverages, but ethanol is also prevalent in nature. Yeasts, including Saccharomyces cerevisiae, also known as brewer’s yeast, are ...

Humans are quite special in our ability to metabolize ethanol quickly. One of the enzymes involved in breaking down of ethanol, alcohol dehydrogenase class 4, encoded by the gene ADH7, ...

Animals that eat fruit or sip nectar often ingest alcohol because naturally occurring yeasts turning sugar into ethanol. But how do animals feel about that? A new study details an experiment to ...