Carbonic maceration
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[1]. The method is closely associated with the production of light, aromatic red wines, particularly in the Beaujolais region of France.
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[2]. 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)[3]. While initially tied to the rapid production of young wines, the technique has since been adapted for more diverse winemaking styles.
Process
In full carbonic maceration, whole clusters of uncrushed grapes are placed in a sealed vessel filled with carbon dioxide. The absence of oxygen triggers intracellular fermentation within each berry, producing small amounts of alcohol along with aromatic compounds such as esters[4]. After several days, the grapes are pressed and conventional fermentation continues with yeast activity. Partial carbonic maceration, a common variant, allows the weight of grapes at the top of the vat to crush those below, creating a mix of intracellular and traditional fermentation[5].
Impact on wine
Wines made through carbonic maceration often display intense fruity aromas, particularly of red berries and tropical fruit, alongside a soft tannin profile and bright colour[6]. These characteristics make the wines approachable in youth, with less emphasis on ageing potential compared to traditionally fermented reds.
Modern applications
Although most famously linked with Beaujolais Nouveau, carbonic maceration is also employed in parts of Spain, Australia, and within the natural wine movement[7]. Some producers use it selectively to enhance aromatic expression in varieties such as Tempranillo or Grenache, either for early-release wines or to complement more structured styles.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
- ↑ Institut National de l’Origine et de la Qualité (INAO), “Maceration carbonique – Fiche technique”, inao.gouv.fr. (French original)
- ↑ Peynaud, Enology, Wiley, 1984, ISBN 978-0471881491.
- ↑ Wine Folly, “Carbonic Maceration Wine Guide”, winefolly.com.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.