A chronic problem in winemaking is “stuck fermentation,” when yeast that should be busily converting grape sugar into alcohol and carbon dioxide prematurely shuts down, leaving the remaining sugar to ...
A chronic problem in winemaking is “stuck fermentation,” when yeast that should be busily converting grape sugar into alcohol and carbon dioxide prematurely shuts down, leaving the remaining sugar to ...
Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...
Editor's Note: This article was provided by Inside Science. The original is here. (Inside Science TV) – Each year, about 32 billion bottles of wine are bought and sold around the world. Each bottle ...
A biochemical communication system that crosses from bacteria to yeast, making use of prions, has been discovered. It is responsible for a chronic winemaking problem known as 'stuck fermentation' and ...
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