{"id":991026,"date":"2024-05-24T15:26:27","date_gmt":"2024-05-24T12:26:27","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=991026"},"modified":"2024-05-24T15:26:28","modified_gmt":"2024-05-24T12:26:28","slug":"karbonik-maserasyon","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/karbonik-maserasyon\/","title":{"rendered":"Carbonic Maceration"},"content":{"rendered":"
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The world of wine has developed its own language over the centuries. This language includes both adjectives that highlight the artisan identity of the wine and technical concepts gained by the production process. There is a strong possibility that you will be startled when you first encounter the term carbonic maceration. Even though you are familiar with the carbon part, there is a chill of the unknown in the maceration part. In this article, we will try to approach carbonic maceration in a way that we can all easily understand. Let's start with the maceration.<\/p>\n\n\n\n

The basis of wine production is the conversion of natural sugar in must, which is the grape juice obtained from collected grapes, into alcohol by wine yeast. When explaining this transformation in WAYANA tastings, we use the metaphor of a suction pump: working like a single-celled factory, the wine yeast eats the sugar in the must for nutrition, converts it into alcohol, and removes the released carbon dioxide from a suitable place.<\/p>\n\n\n\n

Another issue that wine production pays attention to in order to obtain wine in different styles such as white, ros\u00e9 and red is related to the way the grape skins are used. That is to say, regardless of the type and color of the grapes, when the grapes are squeezed, the color of the must is various shades of yellow. In other words, dark colored grapes do not produce dark colored must. In order for this color to turn red, the grape skins must be included in the grape juice. The name of this process is maceration: keeping the skins in grape juice. As we understand maceration is, now let\u2019s move towards the carbonic maceration.<\/p>\n\n\n\n

The French scientist Pasteur, to whom we owe the scientific decipherment of fermentation, was the first person to observe that grapes in a normal environment differ from grapes in a carbon dioxide environment. As a result of research on this subject, scientists have reached the following conclusions.<\/p>\n\n\n\n

If grape berries are kept whole (intact) in a carbon dioxide environment:<\/p>\n\n\n\n