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.

Big Salt, a co-fermented white wine from Oregon, has been somewhat of a wine industry insider sipper for years. But now, it’s on the brink of exploding. ByEmily Cappiello, Contributor.

So far, he has not made a 100 percent globe-fermented and aged wine, preferring to use them to ferment small amounts of white wine for his white Rhône-style Clos Solène Hommage Blanc and aging a ...

By TOM MARQUARDT and PATRICK DARR                                                             Rosé wines have a fascinating ...

Is red wine really better for you than a beer? Beer is made from the fermentation of sprouted (malted) barley. Hops are added before fermentation and give a distinctive flavour. Stout gets its ...

“(The products) were sold as juice with the intent that it would be fermented and sold to consumers as wine,” said Matthew Walker, the company’s plant manager. Walker said that all ...