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

Whole cluster fermentation” is a common phrase in winemaking. It sounds simple enough, but what exactly does it mean? And how ...

A rice wine native to the Philippines has grabbed the attention of researchers looking into new, natural ways to slow ...

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.

Fermentation is the fundamental process in winemaking through which grapes are made into wine. Yeast fermentation is key to ...

Some wines have a sweeter taste than others, but do they all contains sugar? Here's how much you can expect to find in your favorite styles.

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

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 ...

Barrel Fermented: Denotes wine that has been fermented in small casks (usually 55-gallon oak barrels) instead of larger tanks. Advocates believe that barrel fermentation contributes greater harmony ...

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

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