Although Bruno Paillard is not a Recoltant-Manipulant -- a Champagne producer who grows his own grapes -- he is a quality-minded vintner with a strong California presence and a distinctive message ...

The addition of yeast, which consumes the must’s natural sugar to create alcohol, is what turns the juice into wine. The resulting liquid from each lot is fermented separately in one of 4,300 ...

Coletta's philosophy is to use only what's available in their organic vineyard to make their wine, including the yeast. "When you use commercial yeasts, you get flavours that are not native.

Students at the EHL Millésime 10th Edition Wine Competition in Lausanne, Switzerland on June 3, ... Ph.D. in yeast biology in the College of Agriculture and Life Sciences, ...