Winemakers can practice more stylistic control over their product than previously thought, according to new research from Washington State University's Department of Viticulture and Enology (V&E).

Faced with growing concerns about food waste and protecting the environment, scientists are finding smart ways to turn ...

Yeasts consume those sugars during fermentation and excrete alcohol ... variety—which determines the unique chemistry and flavor of the grapes—can still be used and thrive.

The name came from the observation that mixtures of crushed grapes kept in large ... to decipher the nature of alcoholic fermentation through analytical chemistry and chemical nomenclature.

During traditional fermentation, grape juice evolves ... “I was dealing with crazy sorts of chemistry with these grapes; the pH was perfect but the malic acid was wild.” With carbonic ...

We set out to test this by analyzing must (grape juice sampled during fermentation). We also tested exposure of their Pinot Noir wines to wild microbes in their winery and vineyard during two ...

The kick-start of yeasts: Yeasts convert grape sugar into alcohol, beginning the fermentation process. And there are two types of yeasts — ambient and cultured. Ambient yeasts are sometimes ...

The wine has thiols as a result of a common part of the grape-fermentation process known ... The ACS' video is part of a YouTube series called "Chemistry Life Hacks," in which viewers can learn ...

Wines made from grapes grown in the winery’s own vineyards ... who are now developing new fermentation sensors that will estimate yeast populations and color chemistry in the wine. The students are ...