Carbonic maceration: how to get the most primary aromas of wine

Carbonic maceration is a traditional vinification system that seeks to obtain the most primary aromas of the grapes and whose origin dates back to 1872.Already then, Pasteur talked about the possibility of making a fermentation without adding exogenous yeasts, although the process that gave rise to the current one, was not put into practice until the 30s of the last century.CO2 began to be insufflated during the transport of the grape to avoid its oxidation, but soon they realized that the fermentation began inside the berries and that the must/wine obtained was tremendously fruity and light.

The carbonic maceration process consists in generating fermentation within the berry itself, so that the aromas do not volatize and remain inside the grain until the pressing.When filling a cluster deposit, the weight of the same fruit breaks the grains more to the bottom initiating a fermentation that will extend the carbonic gas throughout the container.In the absence of oxygen, yeasts begin to work in an anaerobic way.

The enzymes of the grapes manage to keep the musical acid at bay and assimilate a greater amount of glycerin, so that the wines made by carbonic maceration gain in touch and keep the most aggressive acids controlled.During the process, carbonic gas is also generated that will exploit the berries leaving the must at the expense of yeasts that will take care of finishing their fermentation.

As the process progresses, the aromas and the color of the skin are transferred to the pulp to the point that, once the clusters are pressed, a completely dyed pulp is observed and intense fruity and sweet aromas are perceived, as well as a slight sparkof carbonic that makes the wines obtained by this system very easy to drink and tremendously agile in the mouth.

According to Vinissimus, the ecommerce leader in Europe for sale of Spanish wine online, it is highly advisablein parallel with carbonic.If this happened notable, the plant aromas of the scrape could be imported to the must in fermentation.

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Interestingly, the first wine (half ferment) that flows from the deposit is the one with the lowest quality and that will proceed from the subsequent pressing of the entire berries is the most delicate.In their transfer to a different deposit after the desired days of maceration, many wineries discard the first must-vino and end the fermentation only from the must derived from the pressing of the whole berries.

As an example, a Beaujolais Nouveau Macera for 4 days, a Beaujolais Village, from 6 to 8 and a CRU of the Beaujolais (Fleurie, Moulin à Vent, etc.) from 10 to 14.Since the color dissolves before tannin, the first days of maceration are those that allow us to extract most of the color;In later days it begins to assimilate more tannin allowing to provide wine with some more longevity.

The harvest wines of La Rioja, the VI Novell Catalan or the famous Beaujolais are elaborated following this particular method.In fact, it seems that until the end of the S.XVIII was the most common method of making red wines in much of La Rioja.It would be the embroosable influences that would take, years later, to the Riojan winemakers to waste the clusters and squeeze the newly arrived grapes to Bodega.

Despite being a technique used in disparate regions and with different grapes (Tempranillo, Garnacha and Gamay), its essence has much in common, since all wines obtained by carbonic maceration have in fruit aromas (raspberries, blackberries and cherries),Flores (violets) and strawberry candies, its most common aromatic profile.In general, they are wines that must be consumed young, since their aromatic explosiveness is ephemeral, that can be served fresh (especially in hot times) and be consumed even without the company of any food.

Their kindness and the absence of tannins (feeling of common dryness in red wines obtained by other methods) also makes them ideal for neophytes to enter the world of wine.