Today, people increasingly seek non-alcoholic versions of beer or wine. Despite boasting different flavors, these two drinks share many aromas, which makes it difficult to produce alcohol-free versions that mimic the real thing. Researchers in the Journal of Agricultural and Food Chemistry report on a literature analysis and experiment to characterize the chemical compounds that give beer and wine their unique fragrances. They say their findings could aid the development of flavorful, non-alcoholic substitutes.