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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“If thinking is like perceiving, it must be either a process in which the soul is acted upon by what is capable of being thought, or a process different from but analogous to that. The thinking part of the soul must therefore be, while impassable, capable of receiving the form of an object; that is, must be potentially identical in character with its object without being the object. Mind must be related to what is thinkable, as sense is to what is sensible.”
—Aristotle (384–322 B.C.)
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