RT Journal Article SR Electronic 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. FD American Society for Enology and Viticulture SP 219 OP 221 DO 10.5344/ajev.1974.25.4.219 VO 25 IS 4 A1 R. B. Beelman A1 F. J. Mcardle YR 1974 UL http://www.ajevonline.org/content/25/4/219.abstract 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.