Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...

In winemaking, grape juice is turned to wine during the fermentation process by the action of a number of essential beneficial microorganisms -- namely, bacteria. Sometimes, though, harmful bacteria ...

Yeast biotechnology has emerged as a cornerstone in the evolution of fermentation science, with particular relevance to wine production. Through the integration of advanced molecular biology, ...

If you're enjoying this article, consider supporting our award-winning journalism by subscribing. By purchasing a subscription you are helping to ensure the future of impactful stories about the ...

Red wine, with its deep colour and rich flavours, has been captivating the palates of people around the world for centuries. Beyond its taste, the chemistry of red wine is a fascinating combination of ...

A new methodology that makes it possible to know what physiological state the yeast is in at each point in the wine fermentation process has been developed. “By drawing an analogy with cinema,” he ...

“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 fermentation process ...

In the ambiently lit headquarters of Barrister Winery, towering machines and voluminous storage totes lay behind the brick walls. After harvest, this is where the winemaking process begins. While the ...

Scientists and gourmands alike have been fascinated by the recent discovery of a 3,600-year-old cheese sample from a tomb in what is now the Xinjiang Uygur region in northwestern China (Cell 2024, DOI ...