Dr. Anne Fennel is a Distinguished Professor at South Dakota State University. Academic Interests/Expertise: Grapevine bud dormancy and cold hardiness Grapevine Genetics and genomics Plant Physiology and Molecular Biology Dr. Barry Gump is the Harvey R. Chaplin Eminent Scholar Chair in Beverage...

During fermentation, thousands of different identifiable flavors are created in wine. Understanding how to choose and use yeast to manage this process can give winemakers an impressive amount of control and creativity in determining their wines' profiles. Today's finest winemakers employ yeast as a...

Majority Leader Chuck Schumer Meets with WineAmerica and Waterloo Container WATERLOO, NY–Senate Majority Chuck Schumer met on Friday, December 2 with leaders of WineAmerica, the National Association of American Wineries, and owners of Waterloo Container, a large supplier of bottles to the American...

Wine is the result of the fermentative activity of yeasts and bacteria. The microbiota of grape juice fermentation can vary significantly as over 40 genera and 100 different species of yeast have been isolated from grapes or wine. The genus Saccharomyces is the one that interests most winemakers....

As Fermentis launched two new hybrid strains on the market, it can be useful to remind ourselves what hybridization is - both to demystify the term (so that everyone understands what it covers) and to clarify what winemakers can expect from it. And no less importantly, to explain why Fermentis...