Wine With Jimmy: Explaining Semi-Carbonic Maceration

Introduction to Wine With Jimmy

• Focus: Wine education, specifically WSET Level 3 and Level 4.
• Channel Content: Explaining challenging wine terminology.
• Contact & Resources:
  • Social media links at slides
  • YouTube comments
  • WineWithJimmy.com for study materials: multiple choice questions, short answers, revision sessions, flashcards, exclusive videos.

Semi-Carbonic Maceration Overview

• Category: Whole berry or bunch fermentations.
• Comparison: Similar to carbonic maceration but involves both CO2 maceration and yeast fermentation.
• Origin of Term: Carbon dioxide formerly known as carbonic air.

Grapes and Preparation

• Grape Selection: Whole bunches or whole destemmed grapes.
• Harvesting: Hand harvested, intact, stems must be ripe.
  • Effects of unripe stems: Can add green flavors, astringency, bitterness.

Aim of Whole Berry/Bunch Fermentation

• Objective: Create an oxygen-free environment.
• Process:
  • Switch from aerobic to anaerobic metabolism.
  • Intracellular fermentation: some sugar converted to alcohol without yeast.
  • Malic acid and glycerol roles:
    • Malic acid reduces, increasing ethanol and lowering acidity.
    • Glycerol production adds texture and aromas (kirsch, banana, bubble gum).

Historical and Economic Context

• History: Likely accidental discovery.
• Economics: Quick production, early release (e.g. Beaujolais Nouveau).
• Consumer Appeal: Fresh, fruity wines suitable for warmer climates.

Semi-Carbonic Maceration Process

1. Preparation: Whole bunches placed in an open vat.
2. Crushing: Pressure causes lower grapes to burst.
3. Fermentation Initiation: Ambient yeast ferments sugars, producing alcohol and CO2.
4. Anaerobic Environment Creation: CO2 expels oxygen, stopping yeast activity.
5. Biochemical Fermentation: Grapes undergo enzymatic fermentation producing ethanol from malic acid.
6. Pigment and Tannin Absorption: Pulp absorbs color with minimal tannin extraction.
7. Final Steps:
   • Free run juice drained, yeast added for full fermentation.
   • Remaining grapes pressed, blending of press wine with free run wine.

Resultant Wine Style

• Characteristics: Low tannin, good acidity, bright but not deep colors.
• Aromatic Profile: Fresh fruit flavors (strawberries, cherries, banana), bubble gum notes.
• Applications: Suitable for varieties like Pinot Noir, Malbec, Tempranillo, Gamay.

Global Production

• Regions:
  • France: Burgundy, Beaujolais, South of France.
  • Spain: La Rioja, particularly Alavesa.
  • Others: South Africa, Australia, global adoption.

Conclusion

• Educational Opportunities:
  • Online resources at WineWithJimmy.com.
  • Potential visits to bars and schools in London.
• Contact for Further Learning: Social media, website, and in-person visits.