Extracting the alcohol from a wine can also remove richness and body from the finished product. But these 10 producers have ...

Malolactic fermentation is a naturally occurring process in wine. It helps to tame astringency in red wines and can offer stability and a creamier texture to whites. Here's how to understand exactly ...

Since Pasteur's work, several types of microorganisms (including yeast and some bacteria) have been used to break down pyruvic acid to produce ethanol in beer brewing and wine making. The other by ...

A.O.C.: See Appellation d’Origine Contrôlée. A.O.P.: See Appellation d'Origine Protégée. All wines contain acetic acid, the active ingredient in vinegar, but usually the amount is quite small—from ...