However, there was one problem: Where did the yeast fit into the reaction? The chemists hypothesized that the yeast initiated alcoholic fermentation but did not take part in the reaction.

25°C – 35°C temperature Fermentation is a slow reaction. It may take days or weeks to finish. It ends when the ethanol concentration reaches about 15%, killing the yeast. If oxygen gets in ...

Winemakers can practice more stylistic control over their product than previously thought, according to new research from Washington State University's Department of Viticulture and Enology (V&E).

25°C – 35°C temperature Fermentation is a slow reaction. It may take days or weeks to finish. It ends when the ethanol concentration reaches about 15%, killing the yeast. If oxygen gets in ...