Carbonic Maceration

More accurately called semicarbonic maceration, carbonic maceration is a type of FERMENTATION in which bunches of uncrushed grapes are placed whole inside a closed tank. The weight of the bunches on top crushes those on the bottom, releasing juice that ferments in the standard manner. For the intact bunches on top, however, fermentation takes place inside each grape, leading to an extremely juicy style of wine. Carbonic maceration is used extensively in Beaujolais, where it heightens the wine’s already grapey flavor.

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