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, ...

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 ...

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 ...

Acetic acid, the chemical compound that gives vinegar its pungent taste and aroma, is a natural by-product of the ...

Traditionally, when wine is being fermented, if the yeast in the fermentation process ends up doing something it shouldn't, it could take a few days before anyone is able to notice what has happened.

The world of wine is jam-packed with nuanced classifications, quixotic descriptors, and complex distinctions that aim to package nearly every step of the wine-making process into simple terms for the ...

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Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal ...

Rice wine production is a sophisticated fermentation process that harnesses a diverse array of microbial communities to convert carbohydrates and other substrates into ethanol and a suite of ...

TOWN OF FRANKLIN (WLUK) -- Late summer and early fall temperatures bring grape harvesting season to Wisconsin. Wineries across the state have opportunities for the public to partake in the festivities ...