Malolactic fermentation is a naturally occurring process in wine. It helps to tame astringency in red wines and can offer ...

Whole cluster fermentation” is a common phrase in winemaking. It sounds simple enough, but what exactly does it mean? And how ...

In practice, the weight of the grapes on the top crushes the grapes on the bottom and yeasts ferment the juice; the wine is partly a product of carbonic maceration and partly of traditional yeast ...

making rosé wine starts the same way that making red wine does. Rosé wine is most commonly created through maceration, a process where red grapes are mashed and left to soak with the skins until ...

In practice, the weight of the grapes on the top crushes the grapes on the bottom and yeasts ferment the juice; the wine is partly a product of carbonic maceration and partly of traditional yeast ...