Method of fermentation for some red wines using whole grapes rather than crushed ones. The result is suppler, lighter, more aromatic wines with less acidity than if made traditionally.
A winemaking technique used to produce light, fruity red wines with a distinctive character. They are low in tannins and are meant for early drinking. Uncrushed grapes are placed in a fermentation vessel which is then sealed. Carbon dioxide is used to displace the air, keeping the grapes from being affected by oxygen. Grapes at the bottom of the vessel are crushed under the weight of the grapes above and a kind of fermentation takes place, creating a small amount of alcohol as well as more carbon dioxide. Such wines are completed with a normal fermentation. This method is often associated with the Gamay grape, particularly in the making of Beaujolais.
Alternative method of fermentation. The grapes aren't crushed - they ferment underneath a covering of carbon dioxide. This seems to make a wine 'fruitier'. Some Beaujolais wines are made this way, and the Australians are experimenting with the method.
Fermentation of whole grapes without crushing them.
fermentation using whole clusters of unbroken grapes in an atmosphere saturated with carbon dioxide. A method used to increase the fruit character of a wine. Hit the "BACK" button on your browser to return to previous page
A form of anaerobic fermentation, practiced extensively in Beaujolais that produces a bright, fruity style of wine.
A fermentation technique using whole bunches of unbroken grapes in an enclosed container, saturated with carbon dioxide.
A winemaking technique whereby whole grapes or bunches are placed in an atmosphere rich in carbon dioxide. This results in a yeast free enzymatic fermentation whereby some of the grape acids (yes that's right, acids) are fermented to alcohol. The method produces fruity wines with a cherry like flavour with low tannins suited for early consumption.
When whole bunches of grapes are allowed to ferment to produce an early-maturing wine style such as Beaujolais.
Fermentation of whole, uncrushed grapes caused when their weight breaks their skins, eventually leading to a breakdown of grape skins.
special way of making fruity, early-maturing red wines, most notably Beaujolais, by fermenting them in a sealed vat filled with carbon dioxide.
This vinification method is used to make soft, fruity, very accessible wines, where rather than having the stems of the grapes stripped off and crushed, whole clusters of grapes are put into a vat that is then filled with carbonic gas. This system is used when fruit is to be emphasized as the process extracts lots of colour and fruit but little tannins.
technique employed in the making of Beaujolais wines whereby CO2 generated during fermentation is used to break down the grape-bunches and release their juice.
Fermentation of whole, uncrushed grapes in a carbon dioxide atmosphere. In practice, the weight of the upper layers of grapes in a vat will break the skins of the lowest layer; the resultant wine is partly a product of carbonic maceration and partly of traditional fermentation of juice.
A special FERMENTATION technique where whole berries are starved of oxygen so fermentation begins within the grape. Common in Beaujolais, it makes soft, fruity wines not made for keeping.
An intercellular enzymatic fermentation under the cover of Carbon dioxide. Carbonic Maceration produces confection like aromas in red wines. Typically used to produce Rose because of its requirements to be lifted and fruity with minimal tannins.
This vinification method is used to make soft, fruity, very accessible wines. Whole clusters of grapes are put into a vat that is then filled with carbonic gas. This system is used when fruit is to be emphasized in the final wine in contrast to structure and tannin.
The Beaujolais process, in which whole grapes are fermented without crushing. Creates a very fruity wine with characteristic aromas of bananas, strawberries and cotton.
Method of making Nouveau Beaujolais by dumping whole clusters of grapes into a bin and letting them "ferment" inside their own grape skins for a day or two.
Fermentation for light red wines that takes place inside the skins of uncrushed grapes in sealed tanks. This method produces especially fresh & fruity wines that are best drunk young & chilled.
a method of fermentation, invented by the Rhône-French in the 1930s involving an intra-cellular transformation within whole berries, as opposed to allowing the berries' juice to be expressed and fermented normally. Wines--usually red--fermented this way are referred to as "nouveau" or "primeur'.
A fermentation method in which bunches of whole grapes are placed in a closed tank so that the weight of the top bunches crushes those at the bottom.... Comments
(also known as whole berry fermentation, or CM) The fermentation method used in Beaujolais and other regions to produce a very light and fruity red wine. By fermenting in an enclosed tank that is filled with carbon dioxide the process takes place inside the berry. As the weight of the grapes on top crushes the grapes on the bottom, the juice is removed and fermentation of the juice proceeds normally. Most or all CM wines are a blend of techniques.
A type of fermentation primarily used in Beaujolais. Whole bunches of grapes are placed in a closed container. The weight of the grapes crushes the berries on the bottom and this juice begins to ferment. The carbon dioxide builds up and caused the grapes on the top to ferment within the grape causing a vibrantly juicy style of wine.
A method of vinification which produces wines with fruit flavours and colour, but little tannin, and therefore immediately drinkable. Because of this effect it is widely used in Beaujolais. The technique involves fermenting whole bunches of uncrushed grapes.
A winemaking practice of fermenting whole grapes that have not been crushed.
Method in which the fermentation of whole grape bunches commences inside the berries in a CO2 saturated environment. THE resulting red wines are fresh and fruity but without cellaring potential.
Special winemaking process in which whole, uncrushed grapes are placed in a sealed tank. Fermentation takes place within the berries, leading to extraction of fruit and colour but minimal tannin, resulting in a soft, early drinking style. Particularly used in Beaujolais and for many vins nouveaux and vins primeurs.
Method of fermenting wine without crushing grapes first. Whole clusters with stalks, etc are put into closed vat; fermentation occurs within the grape berries, which then burst.
In winemaking, the process often used in Beaujolais, in which whole grapes are fermented without crushing.