The white Timorasso grape of Piedmont in Italy was almost extinct in 1987. Today its wine is making a deserved comeback, with ...

Fermentation is the fundamental process in winemaking through which grapes are made into wine. Yeast fermentation is key to ...

Carbonic maceration is a technique used during the fermentation process when grape juice becomes wine. Traditionally used ...

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.

Italian grape and wine domestication took 7,000 years. Seeds show a shift from wild to cultivated types. Sardinia played a key role early.

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 ...

The Starward Co-Ferment Grape x Malt Australian Spirit arrives with a little more hype than your usual release from the ...

Michael David’s newest wine, “Zero Gravity,” is out of this world. Literally. It was created using a microgravity-grown yeast ...

Alcoholic Fermentation: Also called primary fermentation, this is the process in which yeasts metabolize grape sugars and produce alcohol, carbon dioxide and heat. The final product is wine. More ...

Grape growers are in a particularly unique situation. Declining demand for wine and an increase in imported wine means there’s a glut of grapes this year, and it’s so bad there’s a surge in ...

This process, used primarily in making red wine, involves steeping grape skins and solids in wine after fermentation, when alcohol acts as a solvent to extract color, tannins and aroma from the skins ...