Wine producers traditionally used their feet ... He prepared cell-free extracts by carefully grinding yeast cells with a pestle and mortar. The resulting moist mixture was put through a press ...

First, a regular, still wine is made by fermenting the sugar in the grapes into alcohol. Then winemakers take this base wine ...

Researchers in the Philippines have enhanced tapuy (rice wine) fermentation, turning its byproduct, lees, into a potential ...

Time Family of Wines. Why drink it? This traditional method sparkler — roughly two-thirds Chardonnay, a third Pinot Noir — ...

Citing a 2023 study published by the French magazine Pour La Science, Pommier says the vibrations from the music enhance the wine’s development by influencing the yeast cells as they convert ...

The fine lees are the bodies of the deceased yeast cells, which, despite the sounds of it, helps the liquid age like the fine wine it's supposed to be. It isn't always possible to have a wine ...

Yeast is used to make alcoholic drinks. When yeast cells are reproducing rapidly during beer or wine production, the oxygen is used up. The yeast has to switch to using anaerobic respiration to ...

creamier textures in the wine), extended lees contact and stirring (leaving the dead yeast cells in the barrel after fermentation). “That time was absolutely critical to my thinking,” he says.

Ancestral Method: An inexpensive but risky and difficult-to-control method of producing sparkling wine, and almost certainly the oldest, in which the primary fermentation is stopped before completing, ...

Expertise: food, wine, spirits, environment ... that called for both baker's and brewer's yeast. Found in focaccia recipes, too, brewer's yeast is a holdover from the early 19th century, when ...

Killer toxins, which are produced by other yeast strains ... and smell of wine that is made from grapes exposed to smoke. But researchers say that ... Researchers Pinpoint Brain Cells That ...