Carbonic Maceration, the winemaking technique that is at the core of most Beaujolais wines, is explained by Louise Antoine Luyt. We suggest looking at the Wine Anorak's detailed description of the process in combination with this video. On that site it is described as "the process that occurs when intact bunches of red grapes are fermented in a sealed vessel that has first been filled with carbon dioxide. In the absence of oxygen, these intact berries begin an intracellular fermentation process, during which some alcohol is produced, along with a range of other compounds that can affect wine flavour." [ Ссылка ]
Ask a Winemaker filmed with Louis-Antoine in Chicago and at Red & White Wines
See all of our videos with Louis-Antoine Luyt : [ Ссылка ]
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Ask a Winemaker on Facebook:
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Ask a Winemaker on Twitter: www.twitter.com/askawinemaker @askawinemaker
www.askawinemaker.com
