For years, Augusti Ntivuguruzwa struggled to perfect his banana wine in Rwanda. As for many traditional wine-makers in the ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?

There are many populations of yeast that humans have used for millennia, including those that make wine, sake, lagers, cheese and baker's yeast. The genetic history of these yeasts has been guided ...

The process begins with the addition of a liqueur de tirage (a wine solution of sugar and yeast) to a bottle of still base wine, triggering a secondary fermentation inside the bottle which produces ...

Sediment—dead yeast cells, grapeseeds, stems, pulp and tartrates (harmless tartaric acid crystals)—remaining in a barrel or tank during and after fermentation. Immediately following fermentation, wine ...