PT  - JOURNAL ARTICLE
AU  - R. B. Beelman
AU  - F. J. Mcardle
TI  - Influence of Carbonic Maceration on Acid Reduction and Quality of a Pennsylvania Dry Red Table Wine
AID  - 10.5344/ajev.1974.25.4.219
DP  - 1974 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 219--221
VI  - 25
IP  - 4
4099  - http://www.ajevonline.org/content/25/4/219.short
4100  - http://www.ajevonline.org/content/25/4/219.full
SO  - Am J Enol Vitic.1974 Jan 01; 25
AB  - Carbonic maceration was compared with a more traditional method of producing red table wines and was found to produce wines with higher pH, less total acidity, malate, tartrate, and tannin, and a different sensory quality. The young wines produced by the special process were softer tasting and possessed a special "spicy" odor not present in the wines made with the traditional process. The wines produced by the special process were also more susceptible to induced malo-lactic fermentation.