Carbonic Maceration and Its History in the Wine World

Carbonic Maceration and Its History in the Wine World

The world of wine involves many aspects that make it a fascinating subject. From the great variety of flavors to the different winemaking processes, wine is undoubtedly an art. One of the ancestral techniques for making it is carbonic maceration. We will explain it in the following article and tell you all the useful details for the wine industry. Take note!

History of Carbonic Maceration

This technique has transformed the beverage industry, especially in the creation of fruit alcoholic drinks and young wines. The methodology originated in Beaujolais, France. It was first used there in response to the need for lighter and fresher wines (Pickard, 2023).

In the beginning, it consisted in placing whole bunches of grapes in closed tanks saturated with carbon dioxide. This initiated intracellular fermentation in the individual berries before they broke down naturally.

Currently, the technique has found a home in vineyards around the world, including the United States and Canada. Although the exact methods vary, the principle is the same: initial fermentation occurs inside the berries. This results in wines with more intense fruit flavors and fewer tannins.

Carbonic Maceration in the Current Industry

In today's industry, carbonic maceration offers two key benefits:

  • It allows to obtain beverages with complex and vibrant aromatic characteristics, which are ideal among consumers who prefer young wines.
  • It speeds up production time by reducing traditional maceration and fermentation. This is essential for commercial wineries that need to maintain a constant flow of production.

To improve the processes with this methodology, it is important to consider some aspects. For instance, grape quality is crucial. Healthy and well-selected fruit guarantees better results. It is also crucial to add the entirety of the grape bunches inside a closed recipient. This will create an anaerobic atmosphere that uses carbon dioxide to avoid the presence of oxygen.

In addition, controlling the temperature during the process is critical to avoid unwanted aromas. The quality of the maceration improves at temperatures of 30-32 °C for five to eight days (AWRI, n.d.).

Dare to Try out New Processes

Undoubtedly, carbonic maceration is a powerful and versatile technique that continues to evolve. It is an example that not only devices such as the pot still can produce distilled spirits.

If you are a producer of beverages, including apple cider cocktails, you need to know different methods to keep your products innovative. Also, you have to consider the effects of congeners on the profile of your alcoholic beverages, as these compounds can impact their taste, aroma, and overall experience.

Discover new ways to capture and refine flavors! Think about the benefits and challenges that this technique can offer you. If you are also interested in testing quality ingredients for your beverages, we invite you to visit our website. Explore it and learn about all the products we have for the wine industry.

 

 

 

Bibliographic references

Australian Wine Research Institute. (n.d.). Winemaking treatment – carbonic maceration. https://www.awri.com.au/industry_support/winemaking_resources/winemaking-practices/winemaking-treatment-carbonic-maceration

Pickard, C. (2023, June 26). What is Carbonic Maceration? Wine Enthusiast. https://www.wineenthusiast.com/basics/carbonic-maceration-whole-cluster-fermentation-101/#

Leave a comment

Your email address will not be published. Required fields are marked *

Please note, comments must be approved before they are published