Malolactic fermentation is a naturally occurring process in wine. It helps to tame astringency in red wines and can offer ...

Whole cluster fermentation” is a common phrase in winemaking. It sounds simple enough, but what exactly does it mean? And how ...

Denotes wine that has been fermented in small casks (usually 55-gallon oak barrels) instead of larger tanks. Advocates believe that barrel fermentation contributes greater harmony between the oak and ...

We met John, a fellow homebrewer who, mid-conversation, dropped his baby’s pacifier, rinsed it in champagne and put it right back in the baby’s mouth as he told us about ...

a blackish purple substance that grows on the back of wine barrels. By studying this byproduct of wine fermentation that he called "wine diamonds," Pasteur concluded that molecules associated with ...

tannin and red skin pigments unique to grape fermentation. Tracing back to 6,000 BC, a Georgian clay wine barrel, a cavernous terra-cotta pot shaped like an egg, lined with beeswax and buried to ...

Attack of the bacteria All red wines undergo a second fermentation after alcoholic fermentation is complete. It is called ...

Today, whole cluster fermentation is most common in red wine production ... biodynamically farmed fruit and aged for 12 months in barrels. Flavors of cranberry, rose petal, and sweet spice ...