Winemakers can practice more stylistic control over their product than previously thought, according to new research from ...

The process was named fermentation, from the Latin word fervere, which means "to boil." The name came from the observation that mixtures of crushed grapes kept in large vessels produced bubbles ...

Earlier studies have already suggested that grapevine characteristics such as flowering and grape sugar ripeness may be linked to climatic changes. But so far, the microbes that ferment grapes ...

For years, Augusti Ntivuguruzwa struggled to perfect his banana wine in Rwanda. As for many traditional wine-makers in the ...

So, if the “non-alcoholic Church wine” your Church supply company is offering is actually mustum, it would be valid matter for the Eucharist. Anything else would be invalid matter and therefore should ...

Naturally existing, wild yeast in the air clings to surfaces in the vineyard, and the grapes ferment while the yeast eats the natural sugar in the wine must. Cultured yeast is added to the grapes.

A French term meaning literally "to bleed," saignée refers to the process of bleeding or pulling juice from a tank of red must that is just beginning fermentation. The goal is two-fold. First, the ...