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Lexicon

The largest wine encyclopedia in the world with 26,381 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Macération semi-carbonique

A fermentation technique used in France in which a carbonic maceration (carbonic acid mixture) is started with part of the grapes (usually around half). Normal alcoholic fermentation is then started by adding conventionally de-stemmed, mashed grapes. The carbon dioxide produced during fermentation then displaces the oxygen upwards. The whole grapes - i.e. without destemming - are placed in several tranches in a fermentation tank. Spontaneous fermentation then begins in the grape must released by the weight of the undamaged grapes and the carbon dioxide released produces the usual effect of the maceration carbonique process.

Further information

For the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).

This page was last modified at 3 January, 2024 at 10:24.

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The world's largest Lexicon of wine terms.

26,381 Keywords · 46,989 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,661 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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