While working with the French wine industry in 1848, Dr. Louis Pasteur studied tartaric acid, a blackish purple substance that grows on the back of wine barrels. By studying this byproduct of wine ...

Since Pasteur's work, several types of microorganisms (including yeast and some bacteria) have been used to break down pyruvic acid to produce ethanol in beer brewing and wine making. The other by ...

Merlot is one of the most important Bordeaux varieties along with Cabernet Sauvignon. It's fleshier and ripens earlier than Cabernet, resulting in softer wines with plush tannins and fruit. Bordeaux ...