Semi-carbonic maceration is a winemaking technique that is typically used for red wine grapes. It’s a process in which grape clusters are placed in a vat or tank, and fermentation begins inside the individual berries as a result of the natural yeasts and bacteria present on the grapes’ skin.
During semi-carbonic maceration, grapes are fermented in a closed container where carbon dioxide is not allowed to escape. This creates an environment inside the container where the carbon dioxide produced by the fermenting grapes creates pressure, which causes the berries to burst and release their juice. This juice then ferments, creating a new wine.
The process of semi-carbonic maceration can have several effects on the final wine. Grapes fermented this way tend to produce lighter-colored, softer-tannin, and fruitier wines, with a distinctive and intense aroma. The wine can have less tannins than wine that has been fermented traditionally, but it can also produce more fruity and floral aromas,
This technique is often associated with Beaujolais wines, especially those made from the Gamay grape, but it can also be applied to other grape varietals.
