Invented by Michel Flanzy in 1934, carbonic maceration involves placing the intact grape clusters into a closed tank with a carbon dioxide-rich atmosphere. The berries subsequently undergo an intracellular fermentation without yeast intervention. Complex changes occur during this process which entail the transformation of a small amount of sugar into alcohol (1.5-2% alcohol), the reduction of malic acid content by about half, and the generation of secondary products. 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 rosé), to be drunk young or aged. The process is composed of four steps: vatting of intact berries, "maceration-fermentation," pumping off, and pressing, followed by a second fermentation phase. Exchanges and interactions occur between grape berries, the gaseous atmosphere, and the must present at the bottom of the tank during the first step of the carbonic maceration winemaking process. Yeast fermentation starts at this stage, in the liquid phase, and continues throughout the second step as well, with the malolactic fermentation. The specific conditions required for a good handling of carbonic maceration are presented.

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Historical Article | Journal Article | Review

Authors

Tesniere C, Flanzy C

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