Maceration carbonic

B) Nouveau-styles red, prepared by carbonic maceration of the grapes, giving a special flavor mshed to market Beaujolais nouveau, California (etc) nouveau... 

Fig. 1. An amplified outline scheme of the making of various wiaes, alternative products, by-products, and associated wastes (23). Ovals = raw materials, sources rectangles = wines hexagon = alternative products (decreasing wine yield) diamond = wastes. To avoid some complexities, eg, all the wine vinegar and all carbonic maceration are indicated as red. This is usual, but not necessarily tme. Similarly, malolactic fermentation is desired in some white wines. FW = finished wine and always involves clarification and stabilization, as in 8, 11, 12, 13, 14, 15, 33, 34, followed by 39, 41, 42. It may or may not include maturation (38) or botde age (40), as indicated for usual styles. Stillage and lees may be treated to recover potassium bitartrate as a by-product. Pomace may also yield red pigment, seed oil, seed tannin, and wine spidts as by-products. Sweet wines are the result of either arresting fermentation at an incomplete stage (by fortification, refrigeration, or other means of yeast inactivation) or addition of juice or concentrate.

Compared with wines produced by conventional techniques, carbonic maceration produces wines of distinctive character of superior quality possessing a harmonious balance. It can be used to generate a wide range of wines (red as well as rose), to be drunk young or aged. 

The specific conditions required for a good handling of carbonic maceration are presented. 

Winemaking by carbonic maceration (CM) is a process exploiting the adaptability of intact grape berries to an oxygen-deprived medium enriched with carbon dioxide (C02). This adaptation is reflected almost instantly inside each berry by the transition from a respiratory to fermentative anaerobic metabolism (AM). 

In response to academic and professional skepticism, Flanzy extended his trials. He was supported in his views by Swiss researchers (Gallay and Vuichoud, 1938) who confirmed his results. Support was also obtained in the views of Pasteur. Sixty years earlier, Pasteur had expounded the hypothesis, without verifying it, of the possible enologic interest of the grape immersion in carbon dioxide. Pasteur urged winegrowers "... to find some new application that can be useful, commercially speaking" (Pasteur, 1872). The term "carbonic maceration" itself was first used about 1940. 

IV. ECONOMIC INTEREST AND IMPORTANCE OF CARBONIC MACERATION IN THE WORLD... 

FIGURE 1.1 Scheme of carbonic maceration winemaking. AM, anaerobic metabolism of grape berries YAF, yeast alcoholic fermentation M, maceration qd = pair temperature (q°C) action duration (days). (Figure from CEnologie—fondements scientifi-ques et techniques. Flanzy et al. collection Sciences Techniques Agroalimentaires. Technique Documentation, 1998, p. 780. Reproduced with the permission of the Editor.)... 

Caxignan tanks (110 hi) of conventionally produced (CP) wines vinified with crushed grape harvest and carbonic maceration (CM) wines. After pressing F, free-run juice, P, pressing juice FP, assembly of F and P. Total potential alcohol = produced alcohol + alcohol corresponding to the residual sugars (Andre et al, 1967). 

VI. SPECIFIC CHARACTERISTICS OF GRAPE BERRIES IN CARBONIC MACERATION ANAEROBIC METABOLISM... 

Carroll, D. E. (1986). Effects of carbonic maceration on chemical, physical and sensory characteristics of muscadine wines. J. Food Sci. 51,1195-1196. 

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. 

Fuleki, T. (1974). Application of carbonic maceration to change the bouquet and flavor characteristics of red table wines made from concord grapes. /. Inst. Can. Sci. Technol. Aliment. 7, 269-273. 

Salinas, M. R., Alonso, G. L., Navarro, G., Pardo, F., Jimeno, ]., and Huerta, M. D. (1996). Evolution of the aromatic composition of wines undergoing carbonic maceration under different aging conditions. Am. ]. Enol. Viticult. 47,134—144. 

In the past decade, some North Coast wineries have experimented with a completely anaerobic fermentation technique known as carbonic maceration. In this system, whole grapes are placed in a vat and fermentation is allowed to start. Since there is no pumping over or aeration, the fermentation proceeds very slowly under a blanket of carbon dioxide. The fermentation relies upon the intercellular production of ethanol to kill the skin cells and release the color and tannins. The results are claimed to be wines with a special bouquet, earlier maturity, slightly more alcohol, and a softer taste. They are easily recognizable by their special bouquet. Although popular in France, where they are drunk very young, they have not gained widespread acceptance with the North Coast wineries. 

Beelman, R. McArdle, F.J. Influence of Carbonic Maceration on Acid Reduc-... 

The second method involves basifying the leaves with sodium or potassium carbonate, macerating the leaves, and adding kerosene, into which the alkaloids are extracted. Dilute aqueous sulfmic acid is then used to collect the alkaloids as the sulfate salts. The aqueous layer is then basified and the alkaloids filtered and recovered. 

Ricardo da Silva, J. M., Cheynier, V, Samson, A., Bourzeix, M. (1993). Effect of pomace contact, carbonic maceration and hyperoxidation on the procyanidin composition of Grenache blanc wines. Am. J. Enol. Vitic., 44, 168-172. 

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