Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines

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 va...

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Bibliographic Details
Published inFermentation (Basel) Vol. 8; no. 1; p. 27
Main Authors Santamaría, Pilar, González-Arenzana, Lucía, Escribano-Viana, Rocío, Garijo, Patrocinio, López, Rosa, Sanz, Susana, Gutiérrez, Ana Rosa
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.01.2022
Subjects
Acids
Anaerobic conditions
anaerobiosis
Bacteria
Carbon dioxide
carbonic maceration
Fermentation
intracellular fermentation
lactic piqure
Metabolism
small-scale vinifications
Variance analysis
Wineries & vineyards
Wines
Yeast
Germany
Spain
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Summary: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.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation8010027