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 ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

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 ...

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.

Wine is made when the natural sugars in grapes are converted, through a primary fermentation, to alcohol and carbon dioxide. But there is another fermentation, unknown to many wine drinkers but vital ...

Chardonnay comes in a remarkable range of styles, although most wine lovers -- at least those who enjoy the California version -- are familiar with it at or near the wine's headiest incarnation. The ...

Hint: It's key to those big, buttery Chardonnays. The techniques used to produce a wine is made can offer enormous insight into its taste. Key terms like “whole cluster,” “carbonic maceration,” and ...