A chronic problem in winemaking is “stuck fermentation,” when yeast that should be busily converting grape sugar into alcohol and carbon dioxide prematurely shuts down, leaving the remaining sugar to ...

A chronic problem in winemaking is “stuck fermentation,” when yeast that should be busily converting grape sugar into alcohol and carbon dioxide prematurely shuts down, leaving the remaining sugar to ...

It is one of the biggest problems in winemaking, leading to 'bad' wine. Known as 'stuck fermentation,' it happens when yeast that should be busily converting grape sugar into alcohol and carbon ...

Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation, leading to incomplete fermentation, reduced yield, and compromised flavor.

A biochemical communication system that crosses from bacteria to yeast, making use of prions, has been discovered. It is responsible for a chronic winemaking problem known as 'stuck fermentation' and ...