Maceration Winemaking Process

During aging and shelflife, parallel evolutions between CM and traditionally wines occur at the polyphenol and polysaccharide levels, where the contents of both decrease. 

During the aging of CM wines, a sharp increase in volatile phenol content has sometimes been noted (Etievant et ah, 1989). It is likely that this observation is due to an inappropriate handling and the result of contamination by Brettanomyces and various bacteria subsequent to alcoholic fermentation. 

CM reduces the foxy and raspberry aromas of hybrid direct producers (Gallay and Vuichoud, 1938), Concord grapes (Fuleki, 1974), and Musca-dirtia rotundifolia cultivars (Carroll, 1986). 

ECONOMIC INTEREST AND IMPORTANCE OF CARBONIC MACERATION IN THE WORLD 

The selective use of CM depends on the intentions and quality percepts of the producer. However, realizing its benefits depends on grape quality (appropriate ripening stage, state of health, etc.). 

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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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