Therefore, brewers and wine makers can select different strains of yeast to produce different alcohol contents in their fermented beverages, which range from 5 percent to 21 percent of alcohol by ...

While spontaneous fermentation alone does not a natural wine make, the resistance to control that prompts rejection of cultured yeast is often accompanied by a lack chemicals, additives and filtering.

Malolactic fermentation is a naturally occurring process in wine. It helps to tame astringency in red wines and can offer stability and a creamier texture to whites. Here's how to understand ...

When we are talking about fermentation in regards to wine, we are referring specifically to the conversion of sugar to ...

The wine is left to ferment, not in cool cellars, but in rooms, situate much too high and too warm; the access of air is completely precluded during the process of fermentation by fem-pIaU. lubua ...

Good skin-fermented wines boast extraordinarily distinctive flavors and an amber color.

Stock's gruner veltliner, #8, fermented and aged for 117 days in one of Beckham's terracotta amphorae. Like Beckham's pinot gris, it's an "orange wine": Instead of pressing the juice off the skins ...

The 12 Best Orange Wines to Buy Right Now. These days, winemakers all over the world are enthusiastically producing orange wine, and the sheer number and variety of wines, flavors, textures, and ...

Over the course of human history, and using a system of trial, error, and careful observation, different cultures began producing fermented beverages. Mead, or honey wine, was produced in Asia ...