Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?

Philip Shaw made his first wine with sultanas, water and yeast in a lemonade bottle at age 12, after a school excursion to ...

In the “City of Roses,” it surely was only a matter of time before someone got around to developing red wine with a rose ...

The labor-intensive process whereby wine undergoes a secondary fermentation inside the bottle, creating bubbles. The process begins with the addition of a liqueur de tirage (a wine solution of sugar ...

When someone uncorks a bottle of wine ... like tannins and yeast, will sometimes be added to wine for winemakers to have more ...

Their flagship wine, Portfolio, is a blend of 43-per-cent Merlot, 35-per-cent Cabernet Sauvignon, 16-per-cent Cabernet Franc, ...

Not only does it replenish the wine lost during disgorgement, which is the process by which excess yeast or “yeast lees” are removed from the bottle before the cork is inserted, but it also ...

Usage of "feminine" is in decline in favor of these more specific terms. The process by which yeast converts sugar into alcohol and carbon dioxide; turns grape juice into wine. Fiasco: A fiasco is a ...