Add Yahoo as a preferred source to see more of our stories on Google. 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.

Basically, MLF (malolactic fermentation) is a secondary fermentation that takes place after the yeast fermentation is complete, where a specialized bacteria strain is introduced into the wine. In some ...

Solving the mystery of fermentation process involved in the famous Korean delicacy Kimchi, a group of researchers has suggested that the cabbage and garlic present in the delicacy is the main source ...

Next time you sip on a buttery Chardonnay, thank malolactic fermentation. As unglamorous as it sounds, this is an important, months-long component for many winemakers. A type of fermentation that can ...

If you love a buttery, creamy texture in wine you can give credit to a mere bacterium named leuconostoc, an expert at conducting malolactic fermentation. Wine drinkers tend to love wines that go ...