Process
See also: Fermentation (wine)During carbonic maceration, an anaerobic environment is created by pumping carbon dioxide into a sealed container filled with whole grape clusters. The carbon dioxide gas permeates through the grape skins and begins to stimulate fermentation at an intracellular level. The entire process takes place inside each single, intact berry. Ethanol is produced as a by-product of this process but studies have shown that other unique chemical reactions take place that have a distinctive effect on the wine.
Read more about this topic: Carbonic Maceration
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“The a priori method is distinguished for its comfortable conclusions. It is the nature of the process to adopt whatever belief we are inclined to, and there are certain flatteries to the vanity of man which we all believe by nature, until we are awakened from our pleasing dream by rough facts.”
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