Most of us have been around some form of fermentation since childhood, though we might not have thought of it that way at the time. There was always something left to bubble or turn sour in the corner ...

Speaking with a winemaker recently and asking about indigenous yeast, she cut us off and asked why she would leave a major decision about her winemaking—fermentation—up to chance. When we delve into ...

Yeast biotechnology has emerged as a cornerstone in the evolution of fermentation science, with particular relevance to wine production. Through the integration of advanced molecular biology, ...