Roman winemakers did not have any technology at their disposal thousands of years ago. They picked the grapes and put them in ...

In the fermentation, the yeast feed on natural sugars from the grape and produce a range of bi-products in the metabolism. The most important for winemaking are alcohol, CO2, and heat.

In the juice of grapes poor in sugar there remains, after the completion of the process of fermentation—that is, after the resolution of the sugar into carbonic acid and alcohol—a considerable ...

Winemakers discuss how they use indigenous or commercial yeast to influence the fermentation of grapes and affect the flavor it their wine.

Carbonic maceration is a technique used during the fermentation process when grape juice becomes wine. Traditionally used with red wines, it produces fresh, fruit-forward, soft wines that are ...

Some of the easiest Northwest wines to enjoy are blends — red and white — featuring Rhone varieties. Napa-trained winemaker ...

We are increasingly working with the co-fermentation of Rolle and Syrah, two grape varieties that complement each other beautifully. Fermented together, they enhance finesse and complexity, ...