Of these, few terms cause as strong reactions in both wine professionals and casual drinkers as “malolactic fermentation.” So what exactly does this complicated-sounding phrase mean ...

The separation of yeast from wine or beer, during the fermentation of grape-juice ... and is thus a consequence of their decay or slow combustion. I have already stated that the presence of ...

Through empirical observation, people learned that temperature and air exposure are key to the fermentation process. Wine producers traditionally used their feet to soften and grind the grapes ...

By scavenging ROS, polyphenols slow down aging at the cellular level ... Unlike European wines, which derive their alcohol ...

“Tapuy” rice wine starts out as a mixture of black and ... After a month, the solid residues from the fermentation process or “lees” (B) are filtered out and usually discarded.