Carbonic maceration: Difference between revisions

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== Background ==

The practice of carbonic maceration was popularised in Beaujolais in the mid-20th century, although similar processes were known earlier in certain Mediterranean regions<ref>Johnson & Robinson, ''The World Atlas of Wine'', 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.</ref>. The French term ''maceration carbonique'' was formalised in the country's oenological vocabulary by the Institut National de l’Origine et de la Qualité (INAO)<ref>Institut National de l’Origine et de la Qualité (INAO), “Maceration carbonique – Fiche technique”, inao.gouv.fr. (French original)</ref>. While initially tied to the rapid production of young wines, the technique has since been adapted for more diverse winemaking styles.

The practice of carbonic maceration was popularised in [[Beaujolais]] in the mid-20th century, although similar processes were known earlier in certain Mediterranean regions<ref>Johnson & Robinson, ''The World Atlas of Wine'', 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.</ref>. The French term ''maceration carbonique'' was formalised in the country's oenological vocabulary by the [[Institut National de l’Origine et de la Qualité (INAO)]]<ref>Institut National de l’Origine et de la Qualité (INAO), “Maceration carbonique – Fiche technique”, inao.gouv.fr. (French original)</ref>. While initially tied to the rapid production of young wines, the technique has since been adapted for more diverse winemaking styles.

== Process ==

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 == Background ==
-The practice of carbonic maceration was popularised in Beaujolais in the mid-20th century, although similar processes were known earlier in certain Mediterranean regions<ref>Johnson & Robinson, ''The World Atlas of Wine'', 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.</ref>. The French term ''maceration carbonique'' was formalised in the country's oenological vocabulary by the Institut National de l’Origine et de la Qualité (INAO)<ref>Institut National de l’Origine et de la Qualité (INAO), “Maceration carbonique – Fiche technique”, inao.gouv.fr. (French original)</ref>. While initially tied to the rapid production of young wines, the technique has since been adapted for more diverse winemaking styles.
+The practice of carbonic maceration was popularised in [[Beaujolais]] in the mid-20th century, although similar processes were known earlier in certain Mediterranean regions<ref>Johnson & Robinson, ''The World Atlas of Wine'', 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.</ref>. The French term ''maceration carbonique'' was formalised in the country's oenological vocabulary by the [[Institut National de l’Origine et de la Qualité (INAO)]]<ref>Institut National de l’Origine et de la Qualité (INAO), “Maceration carbonique – Fiche technique”, inao.gouv.fr. (French original)</ref>. While initially tied to the rapid production of young wines, the technique has since been adapted for more diverse winemaking styles.
 == Process ==