Some winemakers will destem 50% of fruit prior to fermentation, then include the clusters of the other 50%, or any percentage ...

Your gut and brain are more connected than you think. Scientists have found that probiotics in foods like kimchi, yogurt, and ...

Of these, few terms cause as strong reactions in both wine professionals and casual drinkers as “malolactic fermentation.” So what exactly does this complicated-sounding phrase mean ...

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.

Rich, complex and finely textured, chardonnay is the foundation of most of New Zealand’s finest dry whites. Spread through ...

Sauvignon Blanc is New Zealand’s signature grape. Below is a brief description and tasting notes on 15 of New Zealand’s award ...

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

By using sound frequencies and collaborating with musicians, Pommier says he creates wines that are shaped not just by the terroir but by the melodies played during fermentation. “Wine is like ...

“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 ...