They exist in grape skins, seeds, and stems, and they’re the reason certain wines leave your mouth feeling dry or slightly ...

Techniques like extended maceration, wherein grape skins and seeds stay intact longer ... Varieties like Tokaji aszú make ...

Large crushing machines de-stem the grapes and leave behind the juice, skins, pulp, and seeds ... compared to wine, it takes ...

Since 1990 the USDA has offered Multi-Peril Crop Insurance (MPCI) through its Risk Management Agency. Sold through private crop insurance agents, coverage applies to grapes grown for wine, juice and ...

“Every nation has its species, and we have a culture and tradition of making wine. This is connected to our identity.” Drori’s next goal is to match the wild grapes to grape seeds and ...

To get the right combination of cold resistance and coveted wine flavor, Plocher and other breeders cross North America’s ...

Some people point the finger for red wine headaches at biogenic ... But there are many other phenolic compounds in grapes’ skin and seeds besides tannin that make it into red wines from the ...

Most are cultivated for use in wine, but they also make a delicious and healthy snack. The average American eats five pounds of grapes each year, making it the fourth most popular fruit in the nation.