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 ...

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 ...

The law in France, for example, states that wine is "a drink that results exclusively from the complete or partial alcoholic fermentation of fresh grapes (crushed or not) or from grape must", with ...

While the process is complex, simply put, alcoholic fermentation transforms grapes into wine. In white winemaking, grapes are picked, crushed and pressed prior to fermentation, while for red wine, ...

It's not your imagination. Wine really has gotten boozier. In the past two decades the maximum alcohol content of wine has crept up from about 13 percent to, in some cases, northward of 17 percent ...

Roman winemakers did not have any technology at their disposal thousands of years ago. They picked the grapes and put them in clay vessels, called amphoras, to ferment. The wine probably wasn’t as ...

In a recent article about France's Rhône Valley, Wine Spectator senior editor Kristen Bieler notes that “whole cluster fermentation increases freshness and decreases alcohol levels.” Can you explain ...

Demand for low or no-alcohol wine is skyrocketing. In France, entire vineyards are dedicated to wine without alcohol, and winemakers have special tastings for their non-alcoholic offerings.