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 ...

Wine is made when the natural sugars in grapes are converted, through a primary fermentation, to alcohol and carbon dioxide. But there is another fermentation, unknown to many wine drinkers but vital ...

The techniques used to produce a wine is made can offer enormous insight into its taste. Key terms like “whole cluster,” “carbonic maceration,” and “barrel aging” can inform you about a bottle’s ...

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.

Basically, MLF (malolactic fermentation) is a secondary fermentation that takes place after the yeast fermentation is complete, where a specialized bacteria strain is introduced into the wine. In some ...

Recently, a friend asked me to help her find a wine similar to one she drinks at her favorite restaurant. As always, I start by asking, "tell me what you like about the wine." She began by saying it ...

Chardonnay comes in a remarkable range of styles, although most wine lovers -- at least those who enjoy the California version -- are familiar with it at or near the wine's headiest incarnation. The ...

Next time you sip on a buttery Chardonnay, thank malolactic fermentation. As unglamorous as it sounds, this is an important, months-long component for many winemakers. A type of fermentation that can ...

Get to know the winemaking technique at the centre of chardonnay's stylistic evolution. The 1980s – what a time to be alive. Tupperware parties were on rotation, spinach dip was being served in ...

More accurately referred to as "malolactic conversion." A bacterial conversion occurring in most wines, this natural process converts sharper malic acid (the same acid found in green apples) into ...