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Maceration is the winemaking process where the phenolic materials of the grape— tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice ...
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at ...
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 before crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin with yeast serving to ...
Winemaking. Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico. Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine -making stretches over millennia.
Grape-treading or grape-stomping is part of the method of maceration used in traditional wine-making. [1][2][3] Rather than being crushed in a wine press or by another mechanized method, grapes are repeatedly trampled in vats by barefoot participants to release their juices and begin fermentation. Grape-treading was widespread in the history of ...
In red wine production, the maceration process was traditionally done in large vats where the fermentation process would begin (in the picture this is noted by the presence of carbon dioxide bubbles). Secondary fermentation would take place when the wine is transferred to a second container such as a carboy or oak barrel.
These long maceration periods result in very tannic and flavorful wines that require years of ageing. Wine producers wishing to make a wine more approachable within a couple of years will drastically reduce the maceration time to as few days. Following maceration, the Cabernet must be fermented at high temperatures of up to 30 °C (86 °F). The ...
Rosé Champagne is an excellent option. Champagne, in general, is an immensely food-friendly wine that pairs with a great number of dishes, especially ones that are challenging to pair with still ...
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