The nitrogenous constituents of the grape-juice which remain in wine, after fermentation, are those ferments or exciters of fermentation in the sugar, of which I have already spoken in other letters.

Wine is also impacted by a range of environmental factors, like the elevation at which the grapes are grown. “High-altitude ...

The practice of making juice spread from Egypt to other parts of the ancient world. In Greece and Rome, fruit juices were ...

Wine is connection. The liquid in our glass is not just fermented grape juice; it’s a time capsule of a vintage, linking us to the place where those grapes were grown and the vigneron who ...

(Sort of like living with your ex who now has someone new. Awkward.) Normally, you make wine by fermenting grape juice so that yeast turns sugar into alcohol. With champagne, that's just the start.

The month of January is a month of resolutions. Let’s approach it as “Try January” in lieu of a desolate “Dry January!” ...

A varietal wine has a single variety of grape on the label ... There are different blending methods: • Pre-fermentation blending involves combining juice prior to fermentation.

Wine has had a tough go in the nonalcoholic realm. Up to now, most NA wines have come off either harsh and oddly hollow or else tasting of fruit juice and not much else. But, drawn along in the wake ...