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.

This innovative technique is becoming a hallmark of the Rhône Valley estate, where music and wine are blended in harmony.

Filipino researchers have found a way to optimize the traditional procedure for making Philippine rice wine or "tapuy" to ...

First, a regular, still wine is made by fermenting the sugar in the grapes into alcohol. Then winemakers take this base wine ...

Researchers have long studied the effects of polyphenols on human health, uncovering their role in reducing the risk of ...

Chardonnay is versatile, approachable, and, depending on how it’s made, can have wildly different personalities.

More consumers are turning to non-alcoholic wines in hopes of finding the same enjoyment as wine without the buzz that ...

Filipino researchers have found a way to optimize the traditional procedure for making Philippine rice wine or "tapuy" to produce a potential superfood rich in anti-aging compounds and antioxidants.

“Tapuy” rice wine starts out as a mixture of black and white glutinous rice (A), which is fermented using a starter culture or “bubod.” After a month, the solid residues from the fermentat ...