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2. Fermentation in winemaking - Wikipedia

   en.wikipedia.org/wiki/Fermentation_in_winemaking

   The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.

3. Homebrewing - Wikipedia

   en.wikipedia.org/wiki/Homebrewing

   People choose to brew their own beer for a variety of reasons. Many homebrew to avoid a higher cost of buying commercially equivalent beverages. [10] Brewing domestically also affords one the freedom to adjust recipes according to one's own preference, create beverages that are unavailable on the open market or beverages that may contain fewer calories, or less or more alcohol.

4. Winemaking - Wikipedia

   en.wikipedia.org/wiki/Winemaking

   Traditionally known as a vintner, a winemaker is a person engaged in making wine. They are generally employed by wineries or wine companies, although there are many independent winemakers who make wine at home for their own pleasure or small commercial operation. Additionally, winemaking is still carried in traditional ways by families ...

5. Wine Souffle Recipe - AOL

   www.aol.com/food/recipes/wine-souffle

   Melt butter, stir in flour; while stirring gradually, pour the wine into the light roux, add salt and lemon zest, bring to a boil, and stir vigorously, remove from heat, and let cool slightly.

6. Yeast in winemaking - Wikipedia

   en.wikipedia.org/wiki/Yeast_in_winemaking

   The primary role of yeast is to convert the sugars present (namely glucose) in the grape must into alcohol.The yeast accomplishes this by utilizing glucose through a series of metabolic pathways that, in the presence of oxygen, produces not only large amounts of energy for the cell but also many different intermediates that the cell needs to function.

7. Malolactic fermentation - Wikipedia

   en.wikipedia.org/wiki/Malolactic_fermentation

   Malolactic fermentation can aid in making a wine "microbiologically stable" in that the lactic acid bacteria consume many of the leftover nutrients that other spoilage microbes could use to develop wine faults. However, it can also make the wine slightly "unstable" due to the rise in pH, especially if the wine already was at the high end of ...