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 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.

It’s not just sour grapes. Most New Yorkers want the option of buying wine in grocery stores and bodegas — and they may ...

Tannins are a crucial element in understanding how wine looks, tastes, and feels. They contribute to a wine’s structure, ...

A new research project aims to turn wine into dresses with a creative – if slightly gross – colony of bacteria. While most of us worry about spilling wine onto our clothes, researchers at the ...

So, if the “non-alcoholic Church wine” your Church supply company is offering is actually mustum, it would be valid matter ...

This is called multiple parallel fermentation. Wine is a form of mono-fermentation, in which grapes and other fruit juices containing sugar are fermented with yeast. Beer is multiple fermentation ...