Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines

Pilar Santamaría,Rocío Escribano-Viana,Patrocinio Garijo,Lucía González-Arenzana,Ana Rosa Gutiérrez,Susana Sanz,Rosa López

doi:10.3390/fermentation8010027

Pilar Santamaría, Rocío Escribano-Viana + Show 5 more

Open Access

https://doi.org/10.3390/fermentation8010027

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Journal: Fermentation	Publication Date: Jan 10, 2022
Citations: 5	License type: CC BY 4.0

Affiliation: Gobierno de La Rioja, University of La Rioja

Abstract

The aim of the work was to study the vinification by carbonic maceration carried out in small volume tanks, because the use of these deposits is necessary in scientific studies where repetitions are mandatory. For this, vinifications were carried out in 300-kg tanks with grapes of the Tempranillo variety. We studied the development of the alcoholic and malolactic fermentations and the microorganisms responsible for them. The results showed an alteration of the wines as a result of the low levels of yeast and the huge bacteria population. This was probably due to the difficulty in maintaining the necessary temperature and anaerobic conditions in the small tanks employed.

Highlights

R.; Sanz, S.; Gutiérrez, A.R.Vinification by carbonic maceration (CM) involves the process whereby the whole grapes are subjected to anaerobic conditions [1]
In experimental winery scale CM winemaking, there is a risk of spoilage if external methods of temperature control are not used
This situation is different from when CM wines are made in industrial wineries, where the proper winemaking conditions are achieved without applying exogenous heating

Summary

Introduction

R.; Sanz, S.; Gutiérrez, A.R.Vinification by carbonic maceration (CM) involves the process whereby the whole grapes are subjected to anaerobic conditions [1]. When the grapes are placed in a carbon dioxide (CO2 )-enriched medium, they immediately change from a respiratory metabolism to an anaerobic fermentative metabolism called intracellular fermentation (IF). For this reason, in CM the intact grape clusters, without destemming or crushing, are placed into tanks and kept under a CO2 atmosphere. Some grapes located in the lower zone of the tank are crushed by the weight and pressure produced by the ones above and release must to the bottom of the tank. This released must is fermented by yeasts. A second phase begins when both wines—mixed or separate—complete their AF by the presence of yeast and the malolactic fermentation (MLF) by lactic acid bacteria (LAB)

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