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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 convert sugar into ...
Carbonic maceration is the fermentation of whole clusters of unbroken grapes in an atmosphere saturated with carbon dioxide, which prevents traditional yeast fermentation. It is a process different from what is commonly referred to in winemaking as "maceration".
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]
Maceration (wine), a step in wine-making Carbonic maceration, a wine-making technique; Maceration (sewage), in sewage treatment; Maceration (bone), a method of preparing bones; Acid maceration, the use of an acid to extract micro-fossils from rock; Maceration, in chemistry, the preparation of an extract by solvent extraction
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.
In Australia, there has been experimentation with carbonic maceration to make softer, fruity Cabernet Sauvignon wines. [3] The tannic nature of Cabernet Sauvignon is an important winemaking consideration. As the must is exposed to prolonged maceration periods, more tannins are extracted from the skin and will be present in the resulting wine.
A fact from Carbonic maceration appeared on Wikipedia's Main Page in the Did you know column on 24 January 2008, and was viewed approximately 1,867 times ...
Carbonic maceration A winemaking practice of fermenting whole grapes that have not been crushed. This intracellular fermentation (as opposed to the traditional extracellular fermentation of wine yeast) tends to produce fruity, deeply colored red wines with low tannins Casein A fining agent derived from a milk protein. Cask