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 ...

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 typical conditions required for fermentation are: sugars dissolved in water, mixed with yeast anaerobic conditions (no air can get in) 25°C – 35°C temperature Fermentation is a slow reaction.

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 ...