The study was led by primatologist Christina Campbell of California State University, Northridge (CSUN), and her graduate student Victoria Weaver, who collected fruit eaten and discarded by black-handed spider monkeys (Ateles geoffroyi) in Panama. They found that the alcohol concentration in the fruit was typically between 1% and 2% by volume, a by-product of natural fermentation by yeasts that eat sugar in ripening fruit.
https://www.eurekalert.org/news-releases/948489
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