What is “carbonic maceration” in winemaking?

Carbonic maceration is a unique and distinct winemaking technique that involves fermenting whole grapes in an environment rich in carbon dioxide. This process allows the grapes to begin fermenting from the inside out, creating a range of flavors and aromas characteristic of wines made with this method. The carbon dioxide environment helps to activate certain enzymes within the grapes, converting sugars into alcohol without the typical action of yeast.

During carbonic maceration, the grapes are placed in a sealed fermentation vessel, where carbon dioxide is generated either from the grapes themselves or added externally. The result is that the skins of the grapes remain intact while the juice inside them is fermented. This technique typically results in lighter, fruitier wines with soft tannins and a fresh, vibrant character, making it especially popular for producing certain styles of red wines, such as Beaujolais Nouveau.

Other methods mentioned, such as fermenting with yeast only or heating the grapes before fermentation, do not encompass the unique principles of carbonic maceration. Similarly, blending different wines together is an entirely different process that does not pertain to this specific winemaking technique.