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 ...

And yet, the Concord grape languishes in relative obscurity. Each year in the U.S., about 420,000 tons of the fruit are produced, a sum that accounts for just 7 percent of the 5.9 million tons of ...

The simple version goes: Get grapes, juice them, ferment them with yeast for one to three weeks, siphon out the dregs of fermentation and bottle your wine. Good wine starts and ends with the grapes.

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 ...

Finger Lakes Community College has released a new student-crafted sparkling wine, now available for purchase both online and ...

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

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, ...

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