%0 Journal Article %A R. B. Beelman %A F. J. Mcardle %T Influence of Carbonic Maceration on Acid Reduction and Quality of a Pennsylvania Dry Red Table Wine %D 1974 %R 10.5344/ajev.1974.25.4.219 %J American Journal of Enology and Viticulture %P 219-221 %V 25 %N 4 %X 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. %U https://www.ajevonline.org/content/ajev/25/4/219.full.pdf