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.

Following its inclusion on UNESCO’s cultural heritage list, Japanese brewers hope to showcase the true identity of sake and ...

"We conducted a comprehensive meta-analysis to assess whether red wine is truly a healthier choice than white wine," Eunyoung ...

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

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

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

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

Rice wine byproduct tapuy lees may offer anti-aging and antioxidant benefits, creating new opportunities for functional ...

“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 ...