Add Yahoo as a preferred source to see more of our stories on Google. Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good.

Basically, MLF (malolactic fermentation) is a secondary fermentation that takes place after the yeast fermentation is complete, where a specialized bacteria strain is introduced into the wine. In some ...

A new French wine regulation permits sugar additions after fermentation, sparking a new debate over tradition, terroir, and modern winemaking.

Rice wine production is a sophisticated fermentation process that harnesses a diverse array of microbial communities to convert carbohydrates and other substrates into ethanol and a suite of ...

It is a product of nature. It is a scientific construct. It is poetry in a glass. And the wine you and I will drink today is the result of a process by which winemakers have taken that agricultural ...

A new methodology that makes it possible to know what physiological state the yeast is in at each point in the wine fermentation process has been developed. “By drawing an analogy with cinema,” he ...

Traditionally, when wine is being fermented, if the yeast in the fermentation process ends up doing something it shouldn't, it could take a few days before anyone is able to notice what has happened.

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Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...