Malolactic fermentation is a naturally occurring process in wine. It helps to tame astringency in red wines and can offer ...

Your gut and brain are more connected than you think. Scientists have found that probiotics in foods like kimchi, yogurt, and ...

The researchers found that by optimizing the fermentation process with a well ... this overlooked waste product of rice wine production could become a valuable asset in promoting longevity and ...

In today's edition of Ask The Expert we examine the core process behind the transformation of grapes into the product we love so much - wine! For our expert answer we turn to winemaker David Kuhlken ...

Sauvignon Blanc is New Zealand’s signature grape. Below is a brief description and tasting notes on 15 of New Zealand’s award ...

Rice wine byproduct tapuy lees may offer anti-aging and antioxidant benefits, creating new opportunities for functional ...

By using sound frequencies and collaborating with musicians, Pommier says he creates wines that are shaped not just by the terroir but by the melodies played during fermentation. “Wine is like ...

Researchers in the Philippines have enhanced tapuy (rice wine) fermentation, turning its byproduct, lees, into a potential ...

“Tapuy” rice wine starts out as a mixture of black and white glutinous rice (A), which is fermented using a starter culture or “bubod.” After a month, the solid residues from the fermentat ...

The nitrogenous constituents of the grape-juice which remain in wine, after fermentation, are those ferments or exciters of fermentation in the sugar, of which I have already spoken in other letters.