If you love a buttery, creamy texture in wine you can give credit to a mere bacterium named leuconostoc, an expert at conducting malolactic fermentation. Wine drinkers tend to love wines that go ...

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 ...

KANSAS CITY — Taste often becomes an issue when formulating products with plant-based protein or reduced sugar. In both cases, fermentation is proving valuable, and in some cases cost-effective, when ...