Carbonic maceration
Carbonic Maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment prior to crushing.
Pronunciation
Car-bon-ic Mac-er-a-tion
Etymology
The term "Carbonic Maceration" comes from the process of maceration, which in winemaking refers to the soaking of the grape skins and solids in the wine must during fermentation, and "carbonic" which refers to carbon dioxide, the gas that is used in the process.
Process
In Carbonic Maceration, whole grape clusters are put into a vessel and the weight of the grapes will crush some of the bottom layer, releasing juice. This juice begins to ferment naturally due to the wild yeasts present on the grapes. The fermentation process produces carbon dioxide, which fills the vessel, pushing out the oxygen. The carbon dioxide gas permeates through the grape skins and begins to ferment the grape juice inside the skins, resulting in a different kind of fermentation known as intracellular fermentation.
Characteristics
Wines produced through Carbonic Maceration tend to be fruity, with low tannins and can be drunk young. This process can also produce a distinct banana aroma.
Related Terms
- Intracellular Fermentation: A type of fermentation that occurs inside the grape skins.
- Beaujolais: A wine region in France known for using Carbonic Maceration.
- Maceration: The process of soaking grape skins and solids in the wine must during fermentation.
- Carbon Dioxide: A gas used in the Carbonic Maceration process.
External links
- Medical encyclopedia article on Carbonic maceration
- Wikipedia's article - Carbonic maceration
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