TY - JOUR T1 - Influence of Carbonic Maceration on Acid Reduction and Quality of a Pennsylvania Dry Red Table Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 219 LP - 221 DO - 10.5344/ajev.1974.25.4.219 VL - 25 IS - 4 AU - R. B. Beelman AU - F. J. Mcardle Y1 - 1974/01/01 UR - http://www.ajevonline.org/content/25/4/219.abstract N2 - 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. ER -