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| | * Carbonic maceration - (Wine): Definition |
 | | Carbonic Maceration: A process where wine grapes are not crushed but fermented whole. | | | Carbonic Maceration The fermentation of uncrushed, whole bunches of grapes in a carbon dioxide soaked atmosphere. | | | Carbonic maceration Special winemaking process in which whole, uncrushed grapes are placed in a sealed tank. |
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http://www.mimihu.com/wine/carbonic_maceration.html
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| | Carbonic maceration - Wikipedia, the free encyclopedia |
| | Carbonic maceration ferments most of the juice while it is still inside the grape, although grapes at the bottom of the fermentor are crushed by gravity and undergo conventional fermentation. | | | A conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin. | | | The resulting wine is fruity and very low in tannin, and ready to drink quickly, but lacks the structure for long-term aging. |
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http://en.wikipedia.org/wiki/Carbonic_maceration
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| | Patent 4615887 |
| | Carbonic maceration is defined as a process in which fermentation of the grapes occurs by intra-cellular fermentation only, that is the fermentation is generated by utilisation of the enzymes present within the grapes themselves. | | | Method and apparatus are disclosed for producing wine by full carbonic maceration in which whole uncrushed grapes are placed in a closable container to a depth that the grapes remain whole, the air within the container is expelled to produce a substantially anaerobic atmosphere in which the grapes undergo intra-cellular fermentation. | | | Following full carbonic maceration, wine can be produced from the grapes in a conventional manner. |
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http://www.freepatentsonline.com/4615887.html
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| | Glossary |
| | Carbonic Maceration produces confection like aromas in red wines. | | | The level of carbon dioxide used in wine production is generally higher for white wine than it is for red wine and in comparison to food standards is quite low. | | | The carbon dioxide that gives sparkling wine its fizz is created through a secondary fermentation that occurs in a sealed bottle. |
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http://www.vassefelix.com.au/glossary.asp
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| | Grissini - La Trattoria |
| | Carbon maceration reduces the acidity of the young grapes, and results in a harmonious and rotund red wine that can be drunk from November on. | | | Novello wine results from the carbonic maceration of the best grapes of the red Merlot and Cabernet varieties, which are the typical vines of the Treviso district. | | | Small purposely-built containers are filled with grapes, closed and filled with carbon dioxide. |
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http://www.grissini.com/en/content_html?nid=5&nidc=5
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| | lagos de elaboracion - production tanks (Spanish to English translation glossary) Wine,Wine / Oenology / Viticulture, |
| | During the carbonic maceration process, the grapes are not pressed. | | | The carbonic maceration process begins by dumping whole bunches of freshly picked, uncrushed grapes into "large vats" filled with carbon dioxide and, if native yeasts are undesirable, a good wine yeast. | | | While normal non-pressurized maceration takes between 10 to 12 days, carbonic maceration lasts approximately 48 hours, with the extracted juice creating a wine with a full berry hue and a velvety, fresh fruit flavor. |
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http://www.proz.com/kudoz/475771?rifle_url=475746,475755,475771
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| | The Ultimate Maceration (wine) - American History Information Guide and Reference |
| | Carbonic Maceration is the fermentation of whole clusters of unbroken grapes in an atmosphere saturated with carbon dioxide, which prevents fermenation. | | | Maceration is a process which takes place during the fermentation of wine. | | | Extended Maceration is the extra time that the red wine is in contact with the skins after primary fermentation has completed. |
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http://www.historymania.com/american_history/Maceration_%28wine%29
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| | Manufacture of Red Wines |
| | Carbonic maceration occurs when whole, unbroken red grapes are placed in a closed container which has been previously saturated with carbon dioxide gas. | | | One of the by-products of this intercellular fermentation is alcohol, which helps to dissolve the skin so that the skin is eroded, and alcoholic grape juice-wine-is expelled from the grape. | | | For centuries, the wine producers of Beaujolais have employed an alternative method of red wine fermentation, called carbonic maceration. |
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http://www30.brinkster.com/wines/manf/red.htm
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| | R&D News |
| | Figure n°1 : Volatile acidity at the bottom of a vat of wines in carbonic maceration. | | | This treatment is applied in the very particular conditions of carbonic maceration while the grapes are set into the vat. | | | Behavior of the carbonic maceration : totally static during the whole test, with no rising or leaching of the grapes. |
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http://www.icv.fr/kiosqueuk/actu/actu1_uk.htm
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| | Michelini Wines - cool climate wines in the Alpine Region |
| | The length of maceration, the period during which the juice is left in the vat in contact with the grape skins, depends on the depth of colour and tannin required in the wine. | | | Carbonic maceration is an alternative fermentation process in which the fruit is allowed to ferment spontaneously under a protective layer of CO2. | | | The resulting wines tend to be softer and less astringent than those fermented in the traditional way, so this method is well suited to grapes which normally give hard, acidic wines. |
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http://www.micheliniwines.com.au/makingredwine.html
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| | The Spanish Wine Page - all you need to know about Wines from Spain. |
| | The wine is made by the semicarbonic maceration method, as the Beaujolais. | | | The wine is intensely colored, but far from opaque, intensely flavored with the typical aroma of carbonic maceration, and in the mouth you can feel the 13% strength and some concentration, though you will find no bone, the wine is drinkable from the first day in the bottle. | | | Nowdays, young wines, with carbonic maceration or not, are produced all over Spain. |
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http://www.jrnet.com/vino/reference/readers.php3
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| | Vin Novello |
| | Carbonic maceration, the technique used to make vin novello, differs substantially from that used to make most wines: The grapes are placed, whole, in CO -filled filled tanks, and the juices they contain undergo intracellular fermentation without the assistance of yeast. | | | Most of the major Tuscan wineries produce Vin Novello, some entirely from grapes fermented under carbonic maceration, and some by cutting wines made with carbonic maceration with wines made traditionally. | | | It is also relatively low in tannins and doesn't really keep well; this is fine, because it goes best with fall specialties such as roasted chestnuts. |
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http://www.seetuscany.com/food/novello.htm
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| | SANTA MARGHERITA - Dictionary - Carbonic maceration |
| | The secret is called carbonic maceration, also known as aromatic fermentation because it produces a wine which is known for its bouquet. | | | In other terms, maceration occurs even though the grape is still whole. | | | A few of the grapes, those nearest the bottom, are squashed by the weight of the grapes above and release must which starts to ferment, producing alcohol and carbon dioxide. |
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http://www.smargherita.com/dizionario_e/carbon_maceration.shtml
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| | carbonic maceration - Wine |
| | carbonic maceration - Wine - Neil R. i would doubt too many wine companies would be using CM for their cheaper ranges. | | | There are a lot more people who want run to the store for a bottle to drink with dinner tonight than there are who are willing to age a wine for 5-10 years. | | | Re: carbonic maceration - Wine - Mathew Kagis |
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http://www.foodtalk.org/carbonic_maceration-2268171-243-a.html
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| | Wine Pfacts and Pfallacies ... the details |
| | Published: 30/12/2003 9:31:00 AM The secret is due to a process called Carbonic Maceration used by the wine producers of Beaujolais for centuries, to create lighter, easy-drinking styles of wine. | | | The combination of alcohol and carbon dioxide macerates (or softens) the grapes and their skins begin to dissovle. | | | The carbon dioxide rapidly saturates the bag and as a result the uncrushed grapes in the upper part of the bag undergo their own mini fermentation and begin to ooze more juice. |
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http://www.pfeifferwines.com.au/wine_pfacts_detail.asp?factID=25
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| | The Times & The Sunday Times, Malta - Lifestyle |
| | The Beaujolais region in the south of Burgundy uses a semi-carbonic maceration for the bulk of its wines. | | | There are half-way houses between the traditional and carbonic maceration methods, and often wines made in the two ways are blended together before bottling. | | | In this, complete bunches of uncrushed grapes, together with their stalks, are placed in vats under a blanket of carbon dioxide. |
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http://lifestyle.timesofmalta.com/article.php?id=3610
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| | Carbonic Maceration - Homedistiller |
| | The bottom grapes are crushed by the weight of the grapes above them, and fermentation begins with the exuded juice and develops upward. | | | A technique for producing light red wines with low tannins, intense color, and fresh, fruity flavors and aromas. | | | This process involves dumping whole bunches of freshly picked, uncrushed grapes into large vats filled with carbon dioxide. |
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http://homedistiller.org/wiki/index.php/Carbonic_Maceration
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| | French Regional Wines |
| | The whole clusters of grapes are fermented in carbon dioxide. | | | A method of vinification used in the production of fruity wines for early consumption, particularly associated with Beaujolais. |
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http://www.french-regional-wines.co.uk/item--carbonic-maceration--carbonic-maceration
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| | Moulin-a-Vent |
| | Meanwhile, most negociants in the Cote d'Or scoffed at the style and quality of carbonic maceration wines. | | | The intact berries at the top of the vat undergo an intraberry fermentation (carbonic maceration) which leaves the intraberry juice at about 2 degrees alcohol with reduced levels of malic acidity. | | | All Nouveau wines, plus the majority of Beaujolais, Beaujolais Superieur and Beaujolais-Villages, not to mention some Crus, are made using various modifications of the carbonic maceration process. |
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http://www.beveragebusiness.com/bbcontent/art-arch/99nesto09.html
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| | Wine X Magazine |
| | Carbonic maceration is fermentation taking place in an anaerobic environment; an intracellular fermentation taking place right within the skins of the grapes. | | | By not crushing the skins prior to fermentation, as with most red wines, you lessen the degree of color, tannins and bitterness which, by macerating you'd normally impart in the wine. | | | It was actually Louis Pasteur who realized that different flavors and aromas resulted from grape berries being surrounded by carbon dioxide rather than by oxygen. |
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http://www.winexwired.com/3point1/beaus.htm
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| | RIOJA ALAVESA WINEGROWERS' ASSOCIATION |
| | Carbonic maceration undertaken in a closed stainless steel vat accounts for 80% of the wine made by Bodegas Luberri. | | | Vinification is done by carbonic maceration of the complete bunches, according to a traditional system used by the winegrowers of the Rioja Alavesa which takes place nowadays in a modern and well-equipped bodega. | | | The Aguirre family has 12 hectares of low-yield vineyards (about 70,000 kilograms of grape) resulting in wines of exceptional quality. |
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http://www.riojainternet.com/NetWine/prenrioja/ingles/numero11/pagina26-27.html
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| | Carbonic Maceration ??? - Topic Powered by Groupee Community |
| | Whole bunches of grapes are placed under a layer of carbon dioxide in a sealed container. | | | The rest of the sugar is fermented to alcohol and the wine treated as a Rose. | | | Jun 03, 2004 12:35 AM This is where the berries are not crushed, and yeast is not added. |
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http://forums.winespectator.com/eve/ubb.x/a/tpc/f/6826053161/m/86060835
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| | Trellising Division of Spec Hardware - Vineyard Trellising and Trellising Hardware |
| | Simply unscrew the chimney or cap (in the instance where the wine has been macerating) and place a hose in through the central port (the hose should be pushed down into the wine). | | | The system can be used for Carbonic Maceration, however it must be noted that the central filling port is 2" diameter and thus filling with complete berries/bunches can be quite slow. | | | Red wines can be stored in Fermentabag for periods of 4-6 weeks after fermentation is complete to allow for maceration however it should not be used for longer period storage of wine. |
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http://www.spectrellising.com/winery/faq.php
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| | Carbonic Maceration and Wine |
| | When you instead use carbonic maceration, you don't start by breaking up the grapes. | | | The yeast takes the sugar in the grapes plus oxygen and turns it into carbon dioxide, which bubbles away, and alcohol, which of course is what makes the grape juice now wine. | | | This process is known as "Carbonic Maceration", sometimes called "whole grape fermentation". |
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http://www.wineintro.com/glossary/c/carbonic.html
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| | Mary Glass Food List |
| | Carbonic Maceration: Carbonic Maceration (CM) is a process where uncrushed grapes are fermented in a carbon dioxide atmosphere. | | | It is a fast way to make wine that results in fruity reds with no tannin and just a slight varietal character. |
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http://maryglass.com/cgi-bin/scottcha/definitions.cgi?letter=c
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| | Big Creek Vineyard - wine, pennsylvania, wine, vineyard, gifts,winery, grapes, wine,pocono, poconos, |
| | The grapes are not crushed prior to fermentation, but are allowed to ferment whole (carbonic maceration). | | | Without the skin contact of traditional red wine fermentation in which the grapes are crushed, the color is delicate, and the wine is light, fruity and designed to drink young. | | | Vin di Pasqualina is a light, fruity red wine made from the Chambourcin grape in the style of nouveau Beaujolais. |
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http://www.geocities.com/NapaValley/7318/bindex.html
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| | WINEmag.co.za/Appreciation |
| | Fresh cherry fruit, raspberry, boiled sweets if made using carbonic maceration; savoury, gamey, spice, herbs and bacon if made conventionally. | | | There are those who refer to Gamay as 'bubble-gum wine', but in defence of the grape, it can produce full, fruity and spicy style wines such as the benchmark Beaujolais. | | | True Gamay is produced by the traditional carbonic maceration method: whole bunches, sealed in with carbon dioxide, undergo an automatic fermentation within each berry. |
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http://www.winemag.co.za/content/online/appreciation/print_pop.asp?in=281
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| | Dec03 |
| | In partial carbonic maceration the winemaker crushes some of the grapes, and leave others in their whole clusters, with skins unbroken. | | | When I was first learning to make wine, my mentor taught me about “partial carbonic maceration,” the technique that is used in Beaujolais to produce the bright, short-lived, intensely fruity wines known as “Nouveau” or “Primeur,” meaning the “new” or “first” wine released from the recent vintage. | | | Normally, red-wine grapes are crushed, then macerated in the juice for some time before, during, and/or after fermentation. |
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http://www.weekendbrewer.com/dec03.htm
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| | [No title] |
| | The released carbon dioxide raises and excludes oxygen around intact grapes, which undergo intracellular fermentation. | | | The vat is filled and fermentation starts naturally when the grapes at the bottom are crushed by the weight of those above, releasing juice that ferments. | | | The vat is flushed with CO to remove oxygen and filled with whole bunches of grapes--the grapes must be unbroken in order to avoid an ordinary fermentation. |
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http://www.vines.org/Docs/Text/Vinesdb599.htm
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| | MI VINO Issue99. Informacion vinicola, cosechas, añadas y bodegas |
| | Thus the wines with and without maceration tasted up to this point from Galicia, Toledo, Ribera or Catalonia and of all the wineries in which I have had the privileged of tasting their grape juices-wines still bubbly at that, offered a delicious fruity aspect outside the norm. | | | The wine fair Primer in Madrid is the best manisfestation of wines of carbonic maceration that is celebrated in Spain and which has already become a trusted custom. | | | Producers from the most unimaginable corners come, which is always a good way to measure the wines of carbonic maceration in all their magnitude. |
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http://www.mivino.info/en/detalle.jsp?id=14090
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| | Wine technology: red wine-making |
| | On the other hand, red wines that are to be drunk while young (such as primeur wines) must be fruity and tannic. | | | Once the free-run wine and the press wine have been thoroughly blended and allowed to settle, the mixture is racked off into casks for the final stages of fermentation. | | | The proper temperature for fermentation is around 30°C. Wines intended for a long period of aging must be tannic, and undergo a long maceration (two to three weeks; at 25° to 30°C). |
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http://www.leymarie.com/en/winetech.html
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| | <AGRIS.WEB>CAT_JA Document 325 of 530 |
| | Influence of added oxygen during maceration on the polyphenolic and aromatic structure of high quality red wines. |
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http://www2.fao.org/BASIS/AGRIS/Web/Cat_ja/DDW?W%3Deni++INC+%27RED+WINES%27%26M%3D325%26K%3D2000041790%26R%3DY%26U%3D1
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| | Red Wine |
| | The length of maceration, the time during which the juice is left in the vat in contact with the grape skins, depends entirely on the level of tannin and depth of colour required in the final wine. | | | However, that’s not to imply that all carbonic maceration wines are rubbish!!!!!! | | | The yeast required to cause fermentation is naturally present on the skins of grapes and can react with the grape sugars when they are broken or crushed to produce alcohol (ethanol) and Carbon Dioxide (CO2). |
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http://www.grapeescape.co.uk/redwine.htm
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| | DiWineTaste - Gamay |
| | The area is also famous for the Beaujolais Nouveau, a wine produced with the carbonic maceration technique. | | | In most of the cases, mentioning Gamay grape means recalling to the mind of consumers the image of the joyous wine produced at Beaujolais with the carbonic maceration technique and called Beaujolais Nouveau or Beaujolais Primeur. | | | A special consideration should be done for wines produced with the carbonic maceration technique, used for the production of new wines. |
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http://www.diwinetaste.com/dwt/en2005033.php
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| | Untitled Document |
| | Obviously, carbonic maceration, or inclusion of some whole bunches or berries in the ferment will contribute carbonic characters to the wine. | | | Tannin levels are lower, colour lighter, and pH's are higher in carbonic maceration wines. | | | However, it can give better colour density, and more stable colour with a brighter hue, as well as influencing the mouthfeel and flavour profile of the wine. |
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http://www.thewinefly.com/PinotPage/Cellar.htm
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| | Chemin des Vins: The Fine European Wines of Patrick Lesec |
| | 80% of the wines are fermented traditionally with a four week maceration. | | | In the cellars, the principles of non-interventionist winemaking are followed, and the wines are handled as gently as possible to preserve the freshness of the fruit. | | | 20% goes through carbonic maceration to emphasize fresh, soft, ripe fruit character. |
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http://www.chemindesvins.com/w_pls_lr_roumton99.html
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| | Mixed-Drink.com - Wine Info Page 1 |
| | It is made by a combination of carbonic maceration and chaptalization or adding sugars to boost the alcohol content. | | | It is a mild wine that is easy to drink and 10 percent alcohol by volume. |
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http://www.mixed-drink.com/wineinfo.html
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| | [No title] |
| | Vinification in Beaujolais Beaujolais is made by process that traditionally is a mix of carbonic maceration and regular alcoholic fermentation. | | | When maceration has finished, the free-run juice is removed and what is left of the bunches is transferred to the press. | | | An intermediary zone is made up of bunches floating in the juice (maceration occurs here as skin constituents pass into the juice). |
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http://www.vines.org/Docs/Text/Vinesdb498.htm
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| | Wine Sense - Red Grape Flavours |
| | Macerated versions can be drunk in first two years, others drink between five and twenty years. | | | Macerated versions can be drunk in first two years and age to seven years; some Rhone examples can last beyond twenty years. | | | Macerated versions drink first year, others between five and twenty years. |
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http://www.winesenz.co.nz/redflavours.html
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| | 30 Second Wine Advisor: Beaujolais Nouveau - wineloverspage.com |
| | Beaujolais is uniquely suited for this trick: Traditionally a light, early-drinking wine anyway, the regional grape variety - Gamay - lends itself to the vinification method (technically, carbonic maceration) that yields a short-lived but quaffable wine that can be drunk within a couple of months after the harvest. | | | A light whiff of vinegar is typical of carbonic maceration. | | | Promote it for its freshness, and create a little extra hype by summoning the news media to cover the event as you load the wine onto trucks and rush it to the city where throngs await, eager to take advantage of any excuse for a party. |
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http://www.wineloverspage.com/wineadvisor1/tswa041119.phtml
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| | Caramany Fût de Chêne |
| | Long and traditional maceration for Syrah and Grenache. | | | Maturing : The wine is aged 8 months in oak barrels before being bottled. | | | Wine-making : Using the old method : full bunches of Carignan in carbonic maceration. |
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http://www.vigneronscatalans.com/english/wines/caramany_fut.htm
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| | Appellation America - Grape Page |
| | However, its traditional fermentation method, carbonic maceration, has been adopted by wine regions far and wide, using a range of local grapes to achieve wines with similarly intense, youthful berry fruitiness, in a soft and easy style. | | | Not withstanding, Gamay does enjoy a vast international market, and it is surprising that the grape has not migrated to more vineyards abroad. | | | Given a more standard red wine fermentation, Gamay can produce more serious wines. |
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http://www.appellationamerica.com/grapePage.aspx?grapeID=37
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| | [No title] |
| | When a vineyard is planted to several different varieties and the grapes are harvested together to produce a single wine, the wine is called a field blend. | | | Fermentation of whole, uncrushed grapes in a carbon dioxide atmosphere. | | | In practice, the weight of the upper layers of grapes in a vat will break the skins of the lowest layer; the resultant wine is partly a product of carbonic maceration and partly of traditional fermentation of juice. |
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http://www.mech-eng.leeds.ac.uk/menhjpd/WineVocabulary.html
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| | Vintners Quality Alliance Act, 1999 - O. Reg. 406/00 |
| | Carbon dioxide gas (CO) may be used to maintain counter pressure during the process of racking or the transfer of a finished wine from a bulk process tank to bottle if the content of carbon dioxide gas (CO) contained in the wine is not increased. | | | The wine shall be produced as a varietal wine (single-varietal, dual-varietal, triple-varietal) in accordance with the requirements for varietal wines in this Table. | | | The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume, including the alcohol contained in any “dosage” added. |
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http://192.75.156.68/DBLaws/Regs/English/000406_e.htm
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