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.

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 ...

Malolactic fermentation is a key part in the process of cider making, as it reduces acidity. Malic acid, a common component in fruit, undergoes a chemical transformation, turning into lactic acid. In ...