Thousands of gallons of student-produced wine were ... In a 10-week course that focused on post-fermentation wine production, viticulture students worked in three groups to blend, bottle and ...

Later the Romans introduced the amphora, a 10 to 15 gallons clay vessel used to ferment and age the wine. The amphora ...

Those gritty bits at the end of your wine glass or left over in the bottle are sediment or "dregs," and they aren't a bad ...

VEN 127L has traditionally been focused on blending, wine stabilization, bottling and the design of labels, and this launch ...

Take a sip of cabernet and your tongue might feel as if it’s being scraped by coarse paper, while another vintage wine may ...

Coconut, vanilla bean and English cream are found in both the aroma and taste. The introduction of stainless steel tanks in the 50’s and 60’s for wine fermenting, ageing and storage was beneficial as ...