Maceration process, winemakers

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). 

Carbonic maceration creates particnlar developmental conditions for yeasts and bacteria. These conditions are different in the two stages of the process. They are also different with respect to traditional winemaking. 

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