Add Yahoo as a preferred source to see more of our stories on Google. 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.

A new French wine regulation permits sugar additions after fermentation, sparking a new debate over tradition, terroir, and modern winemaking.

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 ...

Yeast biotechnology has emerged as a cornerstone in the evolution of fermentation science, with particular relevance to wine production. Through the integration of advanced molecular biology, ...

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 ...

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 ...

Rubén Martínez, a graduate in Biology and Biochemistry, has developed a new methodology that makes it possible to know what physiological state the yeast is in at each point in the wine fermentation ...

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If you love a buttery, creamy texture in wine you can give credit to a mere bacterium named leuconostoc, an expert at conducting malolactic fermentation. Wine drinkers tend to love wines that go ...