Description
Carbonic maceration is a winemaking technique that uses intracellular fermentation of whole grape clusters sealed in a low‑oxygen environment to produce characteristic banana, bubblegum, and strawberry aromas.
Technical
During intracellular fermentation, yeast metabolizes glucose to ethanol and CO₂ within intact grape cells, producing acetaldehyde and a suite of esters such as ethyl acetate and isoamyl acetate. These volatile compounds give the wine its fruity, sweet, and sometimes floral character. The process also generates small amounts of higher alcohols and phenolics that contribute to complexity.
Science
Primary Reaction
Intracellular fermentation of glucose to ethanol and CO₂ by yeast within intact grape cells
Sensory Profile
Aroma ()
bananabubblegumstrawberryfruitysweetfloraljammycandy-likered berriestropical