Roman winemakers did not have any technology at their disposal thousands of years ago. They picked the grapes and put them in ...

Malolactic fermentation is a naturally occurring process in wine. It helps to tame astringency in red wines and can offer stability and a creamier texture to whites. Here's how to understand ...

When we are talking about fermentation in regards to wine, we are referring specifically to the conversion of sugar to alcohol. Though a wide range of yeasts exist in our natural environment ...

In Prospect Heights stands Fermented Grapes, a wine shop and decades long staple in an ever changing community.

Producers of Conegliano Valdobbiadene Prosecco are on a quest to focus on terroir. Here’s how the appellation stands apart ...

The wine is left to ferment, not in cool cellars, but in rooms, situate much too high and too warm; the access of air is completely precluded during the process of fermentation by fem-pIaU. lubua ...

Over the course of human history, and using a system of trial, error, and careful observation, different cultures began producing fermented beverages. Mead, or honey wine, was produced in Asia ...

A new sparkling wine crafted by student winemakers at Finger Lakes Community College is now on sale. Here's where to find it.

Secondary fermentation is one process by which a wine transforms into sparkling. First it ferments in a barrel or steel tank, then it’s bottled, where remaining yeasts activate the second ...

In a 10-week course that focused on post-fermentation wine production, viticulture students worked in three groups to blend, bottle and label two wines each — one red and one white.