Bioengineer Charles Denby is working to make beer and wine more sustainable By / On May 15, 2022 / At 2:37 pm / In Chemical world 31 Views His start-up Berkeley Yeast is genetically modifying yeast to produce flavor compounds for craft brewers and winemakers Post navigation Prev PostA fourth jab boosts immunity Next PostNew day for antibody-drug conjugates You May Also Like A custom ink stores data in stable polymers On August 14, 2022 | In Chemical world Recycled beer and ancient wine On August 14, 2022 | In Chemical world Patent inventors must be human, a US federal court rules On August 14, 2022 | In Chemical world