Aroma carbonic maceration

Etievant, P., Issanchou, S., Marie, S., Ducruet, V., and Flanzy, C. (1989). Sensory impact of volatile phenols on red wine aroma Influence of carbonic maceration and time storage. Sci. Aliments 9,19-33. 

If there is a biochemical transformation of essential substances in anaerobiosis, it does not appear to be in the right direction. These observations do not concur with the development of agreeable aromas noted during winemaking with carbonic maceration. The aroma improvement may be due in particular to the action of yeasts. 

The carbonic maceration aroma is probably due to the successive action of the anaerobic metabolism of berry, yeast and perhaps bacteria, but the mechanisms of these transformations remain to be determined. In 1987, Flanzy et al. again took up this hypothesis. 

Aroma evolution should of course be taken into account when considering grape transformations by carbonic maceration, but no experimental results currently exist. 

During the second fermentation phase, the complete transformation of sugar into alcohol is generally very quick. It is carried out at 18-20°C to preserve aroma components. Afterwards, the favorable conditions permit the easy initiation of malolactic fermentation. Despite the existence of two distinct phases, carbonic maceration requires less time than traditional winemaking. This method is therefore well adapted for wines that are quickly put on the market. 

Carbonic maceration is certainly most interesting from an aromatic viewpoint. It produces wines with a unique aroma. Some have accused this technique of producing uniform wines and of masking the aromas of quality varieties (Rib6reau-Gayon et al, 1976). Other authors (Flanzy et al., 1987) find that the aromas of certain varieties (Muscat and Syrah are intensified. This technique has also been observed to increase the aromatic intensity of relatively neutral varietal wines (Aramon, Carignan). 

The description of the specific aromas of carbonic maceration wines is confronted by the well-known difficulties of tasting vocabulary. According to experts, carbonic maceration wines have a dominant fruitiness with notes of cherry, plum and fruit pit, whereas traditionally made wines have a dominant vinosity with notes of wood, resin and licorice. In addition, the various aromatic components are more harmoniously blended in carbonic maceration wines. 

Among the variety of methods for making rose wines, immediate pressing and drawing off are the most common. Carbonic maceration (Section 12.9) is not very widely used, but it produces interesting, complex aromas in full-bodied rose wines (Adre et al., 1980). However, it frequently results in wines that are too deep in color for a classic rose, even if the anaerobic phase is short and the temperature is controlled (35 C for 36 hours or 25°C for 48 hours), so they must be blended with lighter-colored wines. 

The descriptions of aromas produced in these systems are shown in Table IV. The principal compounds which contribute to the initial fish-like aromas of surimi appear to be the enzymically-derived eight-carbon carbonyls and alcohols in combination with some oxidized fishy aroma undertones that are caused by very low levels of autoxidatively-derived carbonyls, including the 2,4-heptadienals and the 2,4-decadienals (unpublished data). When geranium leaves were macerated before addition to surimi, the six-carbon volatile compounds dominated the overall aroma, and the desirable contributions associated... 

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