Wine Terminology - Semi-Carbonic Maceration in Wine

Sep 19, 2024

Wine with Jimmy: Semi-Carbonic Maceration

Introduction

  • Welcome to Wine with Jimmy, a channel focused on wine education.
  • The channel helps students with WSET Level 3 and Level 4.
  • This lecture addresses wine terminology, specifically semi-carbonic maceration.

Semi-Carbonic Maceration

  • Definition:
    • A process involving part carbon dioxide maceration and part yeast-driven fermentation.
    • The name derives from 'carbonic air', referring to carbon dioxide.
  • Relevant for:
    • WSET Level 3 exams (e.g., Beaujolais)
    • Wine production section of WSET Level 4.

Grape Requirements

  • Use of whole bunches or de-stemmed grapes.
  • Whole bunches must be hand-harvested and intact.
  • Importance of ripe stems to avoid adding undesirable flavors.

Objectives of Whole Berry/Bunch Fermentation

  • Create an oxygen-free environment for uncrushed fruit.
  • Switches grapes from aerobic respiration to anaerobic metabolism.
  • Intracellular Fermentation:
    • Converts some sugar to alcohol without yeast.
    • Malic acid is broken down to ethanol, lowering acidity and increasing glycerol.

Historical and Economical Context

  • Likely an accidental discovery due to unattended grapes.
  • Oldest technique in whole berry/bunch fermentations.
  • Produces young, fresh, fruit-forward wines.
  • Economically beneficial due to quick production and early sale (e.g., Beaujolais Nouveau).

The Process of Semi-Carbonic Maceration

  1. Initial Setup:
    • Whole bunches placed in a vat.
    • Pressure from the grapes causes some to burst.
  2. Fermentation Begins:
    • Ambient yeast begins fermentation at the bottom of the vat, producing CO2.
  3. Creation of Anaerobic Environment:
    • CO2 displaces oxygen, encouraging enzymatic fermentation.
    • Enzymes convert malic acid to a small amount of ethanol.
  4. Final Steps:
    • Free run juice is drained, requiring additional yeast fermentation.
    • Remaining grapes are pressed, producing press wine.
    • Different skin contact times determine wine style (e.g., Beaujolais Nouveau vs. Cru Beaujolais).

Resultant Wine Styles

  • Characterized by low tannins, good acidity, and bright colors.
  • Notable aromas include strawberries, raspberries, cherries, banana, and bubblegum.

Global Production

  • Used for various grape varieties: Pinot Noir, Malbec, Tempranillo, Gamay, Carignan.
  • Key regions:
    • France: Burgundy, Beaujolais, Languedoc
    • Spain: Rioja (especially Alavesa)
    • Worldwide adoption in regions such as South Africa and Australia.

Additional Resources

  • Visit Wine with Jimmy's educational portal for study aids like flashcards and video content.
  • Contact through social media or winewithjimmy.com for more information.
  • Visit Jimmy's bars and schools in London for a class or tasting.
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Full transcript