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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 ...
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 ...
Unlike normal fermentation where yeast converts sugar into alcohol, carbonic maceration works by enzymes within the grape breaking down the cellular matter to form ethanol and other chemical properties. The resulting wines are typically soft and fruity. [20]
Agiorgitiko is a very versatile grape variety that can be made in a wide range of styles from light rosés to soft, fruity reds made by carbonic maceration in a style similar to the French wines of Beaujolais, to very tannic wines with spicy, red fruit aromas and the potential to age.
The wine is made using carbonic maceration, [6] whole berry anaerobic fermentation, which emphasizes fruit flavors without extracting bitter tannins from the grape skins. Grapes are loaded and sealed into a large (on the order of 20,000-U.S.-gallon (76,000 L)) sealed container that is filled with carbon dioxide.
After a week of carbonic maceration, the fruit was stomped and fermented on the skins. Carbonic wines typically have softer tannins, lower alcohol and fresh fruity flavor. A perfect red wine to ...
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