Abstract
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.
- Accepted October 1974.
- Published online January 1974
- Copyright 1974 by the American Society for Enology and Viticulture
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