Fermentation Science: How To Make The Perfect Wine

By Marsha Lewis, Inside Science – Each year, about 32 billion bottles of wine are bought and sold around the world.  Each bottle contains about two and a half pounds of grapes, and to transform those grapes into a beverage with the perfect aroma, color, and taste, winemakers carefully monitor the complex chemistry bubbling away in wineries’ fermentation tanks.“I would say the trickiest part of making wine is getting the flavors right,” said Linda Bisson, a yeast geneticist at the University of California, Davis. read more

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