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

Many of us have heard that red wine—packed with antioxidants—might actually protect against cancer. But a new buzz-killing ...

A typical red wine fermentation starts with a harvest decision ... This latter is essential in age-worthy red wines for the ...

Such wines alter very little when exposed to the air; the red wines of this kind^ hnTTHTTi ... of the grape-juice which remain in wine, after fermentation, are those ferments or exciters of ...

Through empirical observation, people learned that temperature and air exposure are key to the fermentation process. Wine producers traditionally used their feet to soften and grind the grapes ...

Rosé can be made from just about any red wine grape variety ... Rosé gets its color from a short period of contact with the grape skins during fermentation, and although some serious and ...

Discover the luxurious full-bodied red Italian wine, Amarone Della Valpolicella, from the Veneto region of Italy. Learn about its production and pairing.

Punch-Down: Also known as pigéage, the process of breaking up the thick layer of skins, stems and seeds that forms at the surface of fermenting red wine and submerging it during fermentation to ...

Using skin contact during fermentation, producers are able to extract color and structure, sometimes even light tannins, from Pinot Grigio's grayish blue grape skins. Raw: Young and undeveloped. A ...