The Science of Carbonic Maceration in Wine
Carbonic maceration is known for creating lighter, fresher red wines, especially in Beaujolais, but research points to even more new applications for the technique
Jim Clarke writes about wine, beer, and spirits for trade and consumer publications, including Beverage Media, Fortune, and World of Fine Wine. He is a sommelier and the U.S. marketing manager for Wines of South Africa.
Carbonic maceration is known for creating lighter, fresher red wines, especially in Beaujolais, but research points to even more new applications for the technique
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