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 ...

Fermentation is the fundamental process in winemaking through which grapes are made into wine. Yeast fermentation is key to ...

Leftover pineapple rinds might seem like trash for the compost pile, but they can be repurposed to make a tasty alcoholic ...

The alternative to destemming, says Bergström, incorporates putting fruit clusters through a machine that removes the berry ...

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.

For too long wine has been made mysterious, when it is little more than grape juice and alcohol ... As host of KCPT s irreverent Ferment Nation, Doug creates five-minute lessons in flavor ...

The mass of grape solids—skins, stems and seeds—remaining after pressing (for whites) and after the wine has been drained from the fermentation vessel (for reds). Potent: Intense and powerful. Powdery ...

which results in only the grapes being fermented. Including whole clusters in fermentation isn’t always all or nothing. “Whole cluster can mean 100% stem inclusion, or a smaller percentage of ...