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, ...

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 ...

One of the great conversations in the wine world right now centers on the topic of natural wine. Natural wine has supporters, it has detractors, it has people in the middle that aren't sure. Believe ...

In winemaking, grape juice is turned to wine during the fermentation process by the action of a number of essential beneficial microorganisms -- namely, bacteria. Sometimes, though, harmful bacteria ...

A chronic problem in winemaking is “stuck fermentation,” when yeast that should be busily converting grape sugar into alcohol and carbon dioxide prematurely shuts down, leaving the remaining sugar to ...

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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