carbonic maceration

Most Beaujolais is made by a technique called carbonic maceration.

This technique, carbonic maceration, has caught on in Italy.

Not all producers restrict the carbonic maceration to 30%, but it should be clearly explained in the label.

He worked particularly on yeast, malolactic fermentation and carbonic maceration.

A minimum of 30% carbonic maceration is common for Vino novello.

This process starts with a carbonic maceration and continues with a traditional fermentation.

Nourveau-style wines are usually vinified by a method called carbonic maceration.

Almost half the grapes are fermented by carbonic maceration, a technique more often associated with Beaujolais.

Winemakers often use carbonic maceration to soften the tannins.

Readers' questions about wine range from the technical ("What does carbonic maceration do for a wine?")

The process of carbonic maceration occurs naturally in a partial state without deliberate intervention and has occurred in some form throughout history.

Carbon dioxide is also used to create a hypoxic environment for carbonic maceration, the process used to produce Beaujolais wine.

During carbonic maceration, an anaerobic environment is created by pumping carbon dioxide into a sealed container filled with whole grape clusters.

Jules Chauvet, developer of carbonic maceration fermentation, sulphite free winemaking, and author.

The color is beautiful, possibly because 20 percent of the tempranillo grapes went through carbonic maceration, a technique that heightens color and flavor.

Red wines are produced ensuring that malolactic fermentation has been completed, though carbonic maceration is also used for young wines.

She uses a form of carbonic maceration, in which whole, uncrushed grapes are fermented under pressure, to impart fruitiness and concentration.

Mr. Perrine partly used a fermentation method called carbonic maceration, practiced in Beaujolais.

Then, too, imagine the pleasure, at Beaujolais time, of knowing the answer when your 5-year-old asks that inevitable dinner-time question, "Mommy, what is carbonic maceration?"

Beginning in the 1970s, market tendencies to prefer lighter, fruitier wines that can be drunk sooner have prompted some estates to experiment with carbonic maceration.

In Australia there has been experimentation with carbonic maceration to make softer, fruity Cabernet Sauvignon wines.

It makes dark, tannic wines that are softened by blending with Pinot Noir and sometimes by carbonic maceration.

Both state-of-the-art technology and the Beaujolais region's vinification method, called carbonic maceration, are turning up on every hill and vale that a vine can call home.

The wine is made using carbonic maceration, whole berry anaerobic fermentation which emphasizes fruit flavors without extracting bitter tannins from the grape skins.

Semi-carbonic maceration is the winemaking technique where grapes are put through a short period of carbonic maceration, followed by conventional yeast fermentations.