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Carbonic maceration: Revision history

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11 August 2025

  • curprev 10:5810:58, 11 August 2025 Winosaur talk contribs 3,152 bytes +8 →Background
  • curprev 10:5310:53, 11 August 2025 Winosaur talk contribs 3,144 bytes +3,144 Created page with "'''Carbonic maceration''' is a winemaking technique in which whole grapes ferment in a carbon dioxide–rich environment before crushing. Unlike conventional fermentation, where yeast converts sugars to alcohol after grapes are pressed, carbonic maceration initiates fermentation within intact berries through enzymatic activity<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>. The method is closely ass..."
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