
Alcohol in the Wild: Why Animals Reject Its Taste | Part 1 | SLICE EARTH
Alcohol is not just a human invention. In nature, yeast turns glucose from ripe fruit, nectar, honey, and sap into ethanol, exposing countless animals to alcohol long before humans ever learned to drink it.
But if alcohol is everywhere in the wild, why does its taste seem so hard to accept? From mice in a Bordeaux lab to fruit flies tested in San Francisco, this excerpt follows the first clues in a biological puzzle: animals encounter alcohol constantly, yet at first contact, sugar wins.
Documentary: Party Animals
Director: Jean-Yves Collet
Production: Bienvenue ! Productions (2012)
#alcohol #wildlife #animals #ethanol #fermentation #biology #naturedocumentary #science
But if alcohol is everywhere in the wild, why does its taste seem so hard to accept? From mice in a Bordeaux lab to fruit flies tested in San Francisco, this excerpt follows the first clues in a biological puzzle: animals encounter alcohol constantly, yet at first contact, sugar wins.
Documentary: Party Animals
Director: Jean-Yves Collet
Production: Bienvenue ! Productions (2012)
#alcohol #wildlife #animals #ethanol #fermentation #biology #naturedocumentary #science
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