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 …

Carbonic maceration changed the bouquet and flavor character and chemical composition
of red table wines made from Concord grapes in the 1972 season. The grapes were held …

Four chemical methods of deacidification investigated to reduce the acidity of wine by 0.3%
were Acidex, calcium carbonate, potassium carbonate, and a 50: 50 combination of the …

Abstract Invented by Michel Flanzy in 1934, carbonic maceration involves placing the intact
grape clusters into a closed tank with a carbon dioxide-rich atmosphere. The berries …

Increasing amounts of grapes from region IV are being used for fable wine production (I). A
major probl, em is low total acidify of the musts resulting in wines with low acid, flat taste …

Juice from the varieties Niagara, Delaware, and Catawba were clarified by:(1) settling 12
hours and racking and (2) pectolytic enzyme treatment and racking. For each variety, an …

Deionized grape juice was treated with several acids, and the effects on fermentation rates
and wine qualities were determined. Citric acid appeared to inhibit yeast growth and …

A problem often encountered in wines made from Washington grapes is a tendency toward
an acidity higher than optimum. An investigation was made of several methods of adjusting …

Two pre-fermentation treatments were investigated in Pinot noir (Vitis vinifera L.) wines. The
effects of cold maceration and carbonic maceration on the wines' composition, colour …

Grapes were crushed at a commercial winery, divided, treated with and without pectic
enzymes, and clarified in several ways. Five-gallon lots were fermented under controlled …