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.

Fermentation is the fundamental process in winemaking through which grapes are made into wine. Yeast fermentation is key to ...

A wine is classified as sweet if it contains more than 30 grams of residual sugar per liter, but dessert wines often exceed ...

Sekt, Germany’s sparkling wine and best kept secret, is having a renaissance. Is it posed to take its place between Champagne ...

prompt that second fermentation. There is a barrel sitting on the legendary spot where this happened, according to the official tour. An ideal photo op for wine enthusiasts and history nuts who ...

Having a glass now and then isn't necessarily harmful, but calling wine a health food is, at best, misleading. It's better to ...

No matter how often you read our advice for pairing wine with the traditional Thanksgiving turkey — or any columnist’s advice ...

Lactic Acid: A smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk. Lagare: Portuguese term for large, open vats or troughs, typically made of stone, in ...