I have tried some of the consejero reds of the Rioja Alavesa,and they make for some very easy drinking,like their Beaujolais counterparts,they are meant to be drunk slightly chilled.
Sorry I didn't quite get what exactly starts off the intracellular fermentation? & If this method isn't using a strain of yeast or wild then what exactly is fermenting the sugars in the berry? I have had a nice Beaujolais, it was really good.
Thanks, indeed .. I am a coffee farmer organizer in Indonesia trying to improve the taste quality of coffee production. Your video helps me a lot to understand what "semi-carbonic maceration" is all about .. that actually I have been trying to research in our coffee beans processing while not knowing the exact term .. Indeed this technique really enhances the coffee taste in cup .. The reason why I had conducted such method was (only) because I was feeling very sorry to just throw away that the sweetest part of the skin of the coffee cherries as commonly done in coffee processing dictated by the mass market ..
Thank you! I'm glad the cast was helpful. I have a lot to learn about coffee, and I'm fascinated by what I've heard about the sweet flesh that surrounds the coffee bean. I wish you success in your endeavors!
I am using your content to help me break down very complex wine related scenarios into terms that make sense, as I complete the final unit of my WSET Diploma. Thank you for everything that you do.
Thank you for these insightful and information rich videos. They are a great tool for learning as I am in week 7 of my ongoing WSET Level 3 . It was a great joy finding your tutorials online and brings the WSET 3 book to life. Continued good luck with your wine career!
Thanks a lot for sharing this amazing knowledge and help me understand a bit more of carbonic maceration that I’m gonna use for sure to increase coffee flavors and aroma.greetings from Mexico
Great stuff. Very well explained and leaving space to think of how it would interact with other viniculture methods. This got me thinking about the wine from my region, Minho and the Vinho Verde. Our classic red Verde is a vessel for flavours like red fruits and graphite. CM seems like a must in this case. Traditionally this wine is made with too much skin contact on the juice, which gives it a beautifull dark purple colour, but makes it very acidic. Wonder if you heard of this style of wine. Main kind of grape is usually Vinhão. But Padeiro, Espadeiro, Alvarinhão, Amaral, Borraçal, Pedral and Rabo de Anho are next in line.
Studying for Level 1, here! Thank you for explaining this process in detail! I love going down the rabbit hole, especially for things that I don't quite understand. Cheers!
Thanks for the comment and compliment! The fullest coverage that I do for malo is in the Acid and Wine cast, and I touch on it as well in the Red Wine Production cast. If those don't give you the information that you're looking for, let me know and I'll see what I can do. Cheers!
Thanks for the question. CO2 is heavier than oxygen and it "pools" in the tank, so oxygen won't immediately refill the tank. Think of it like filling the tank with water and then introducing the grapes into that environment. Hope that helps. Cheers!
Wish I had watched this before I last went to DC! I tried a Lebanese wine there that was listed with the reds but was very light in color and was pretty light-bodied. I don't remember the tasting notes but I wonder if that wine was an example of carbonic maceration.
What a great question. I don't know enough about the physiognomy of a strawberry to say. My guess is that if it works on anything other than a grape it would be on a fruit that is similarly structured to a grape -- like a blueberry, say (actually, I'm just guessing -- I have no idea if grapes and blueberries are similar to each other structurally or if they just look alike). I tried doing a couple of google searches to see if I got anything back and I couldn't find much evidence that this is a technique used on anything but grapes. Curious. Sorry if that's not very helpful. Cheers!
'Cru Beaujolais at its finest is crushed and vinified much the same way as the best wines of Burgundy: long cool fermentations, aging in oak (often neutral), and lees stirring. All of these techniques are meant to carefully bring out the deep complexity of the wine, allowing a full expression of the grape and the terroir.' In the case of Moulin-a-Vent, which is considered the king of Beaujolais, the wines can age up to 10 years and develop notes and aromas much like pinot noir (after all, they are related), known at "pinoter"
I am at home wine maker. What kind of pressure builds up in the fully Carbonic maceration method? Is some kind of pressure relief valve used at a given pressure, say 10-15 pounds PSI?
Thank you, question in true carbonic what is the taste or flavor profile of what you said “carbonic flavors” any could you recommend vendor that I can buy and comparing in the the same varietals . One brand that use a true carbonic method. Thanks
Anthocyanins and tannins are two different things; both are contained in the skins. You can check out my cast on tannins for more information. Thanks for the question. Cheers!
Hi, I am working on an assignment and am interested on what you would know for how a Beaujolais Nouveau winemaker's cash flow would be affected in vintages like 2017? Because there is no storage issues or ageing requirements with B.Nouveau, do you think they would still be badly affected?
Are there any Carbonic Maceration labelling terms that will help us know what's in the bottles? True, Semi or even Carbonic Maceration at all. Thank you.
That depends entirely on the producer and, in general, is not a particularly common practice. One producer here in Washington, Savage Grace, just started to put "Cru Carbonic" on the labels of one his Cab Francs (here's a link: www.cellartracker.com/wine.asp?iWine=2965907) but I can't recall too many other cases where I've seen something like that. Some producers may use "code" words like "nouveau" or "new" that might tip you off, so be on the look out for that, but, otherwise, if you're looking for something in that style, you'll need to seek out regions/styles that are famous for it or look for reviews or other information that mentions it. Hope that's helpful. Thanks for the question and cheers!
My second question is this: you mentioned that in the semi Carbonic maceration method, you only have 2.5 percent ABV after the Carbonic stage. Then yeast-driven fermentation then raises the alcohol content to the usual level. In the fully Carbonic maceration method, does the enzymatic fermentation raise alcohol level up to the normal levels?
Better to let people think you are a fool than to open your mouth and prove it, thus I'm nervous to comment, or enquire. I live in Ireland, too far north to grow grapes outdoors. In 2016 as a retirement hobby, I planted 20 cider apple trees using 5 varieties, for cross pollination, and to get my tannin and acidity levels right without having to make adjustments. After scratting the apples and pressing, I sulphate the juice (1 Camden tablet per gallon) to kill the natural yeasts before a day later, inoculating with a proprietary yeast. Are you saying the grape juice is sulphated for a different reason? Thanks.
Thanks for the informative video. Finally able to fully understand the meaning carbonic and semi-carbonic maceration. Can I have your permission to extract certain portion of the video on semi-carbonic maceration which I intend to use for coffee processing learning purpose? Thanks in advance.
Please go ahead and use any portion of the video that you like. Please credit me. Thank you for watching and I'm glad the videos have been helpful. Cheers!
Interesting” I drink a couple glasses of this French wine now and then, I Like Gamey, also Bordeaux, maybe I will try some White French also, remember don’t get Drunken, just a couple glasses. Great wine
Concrete Noir is different I think in the fact that’s it’s ready to drink right away, not age for a long time like regular Gamey, like Luis Jadot”, but I could be wrong.. Bordoueax is done traditional by Crushing the grapes all the way..
These videos are criminally underrated.
I have tried some of the consejero reds of the Rioja Alavesa,and they make for some very easy drinking,like their Beaujolais counterparts,they are meant to be drunk slightly chilled.
Cosechero,I mean.
Sorry I didn't quite get what exactly starts off the intracellular fermentation? & If this method isn't using a strain of yeast or wild then what exactly is fermenting the sugars in the berry?
I have had a nice Beaujolais, it was really good.
Thanks, indeed .. I am a coffee farmer organizer in Indonesia trying to improve the taste quality of coffee production. Your video helps me a lot to understand what "semi-carbonic maceration" is all about .. that actually I have been trying to research in our coffee beans processing while not knowing the exact term .. Indeed this technique really enhances the coffee taste in cup .. The reason why I had conducted such method was (only) because I was feeling very sorry to just throw away that the sweetest part of the skin of the coffee cherries as commonly done in coffee processing dictated by the mass market ..
Thank you! I'm glad the cast was helpful. I have a lot to learn about coffee, and I'm fascinated by what I've heard about the sweet flesh that surrounds the coffee bean. I wish you success in your endeavors!
Kang ade?
Great explanation, very useful. Thank you, subscribed.
I am using your content to help me break down very complex wine related scenarios into terms that make sense, as I complete the final unit of my WSET Diploma. Thank you for everything that you do.
Thank you for these insightful and information rich videos. They are a great tool for learning as I am in week 7 of my ongoing WSET Level 3 . It was a great joy finding your tutorials online and brings the WSET 3 book to life. Continued good luck with your wine career!
Hi , in 2 months I'm gonna start the wset lessons , dou you have any advice?
Thank you for such a clear, concise descrption of what these techniques are and do for the wine.
Thank you. I'm glad it was helpful and hope the other casts are, too. Cheers!
Thanks a lot for sharing this amazing knowledge and help me understand a bit more of carbonic maceration that I’m gonna use for sure to increase coffee flavors and aroma.greetings from Mexico
Thank you and good luck on your project. Cheers!
Loves your videos, they are very helpful. Keep doing them please! Thank you!
Thank you, and thank you for watching them!
Great stuff. Very well explained and leaving space to think of how it would interact with other viniculture methods.
This got me thinking about the wine from my region, Minho and the Vinho Verde. Our classic red Verde is a vessel for flavours like red fruits and graphite. CM seems like a must in this case. Traditionally this wine is made with too much skin contact on the juice, which gives it a beautifull dark purple colour, but makes it very acidic. Wonder if you heard of this style of wine. Main kind of grape is usually Vinhão. But Padeiro, Espadeiro, Alvarinhão, Amaral, Borraçal, Pedral and Rabo de Anho are next in line.
Studying for Level 1, here! Thank you for explaining this process in detail! I love going down the rabbit hole, especially for things that I don't quite understand. Cheers!
Thanks for taking time to check it out and to comment. I'm glad to hear the video helped, and I hope the others are equally helpful. Cheers!
Excellent cast! made it easy to grasp and understand. thank you
Thank you! I'm glad it was helpful. Cheers!
Just discovered your channel. Love your work. Many thanks.
Thank you for watching and for taking the time to comment. I'm glad you're enjoying the videos. Cheers!
Well explained sir
No diploma, but love wine and like making it. Thanks for the great vids.
Very clear information with lots of details. Thank you and keep going! Is there a video explaining malolactic fermentation?
Thanks for the comment and compliment! The fullest coverage that I do for malo is in the Acid and Wine cast, and I touch on it as well in the Red Wine Production cast. If those don't give you the information that you're looking for, let me know and I'll see what I can do. Cheers!
Keep up the great work these are fun fun and more fun
I’m just happy if they’re helpful. Glad to hear they’re fun as well. Cheers!
Thanks for simple and clear explanation!
I'm glad it was helpful. Cheers!
At 8:00. How do you add the whole grape clusters (if you just flushed out the oxygen with co2) to the container without introducing more O2???
Thanks for the question. CO2 is heavier than oxygen and it "pools" in the tank, so oxygen won't immediately refill the tank. Think of it like filling the tank with water and then introducing the grapes into that environment. Hope that helps. Cheers!
These videos are great! Thank you!
Thanks for the compliment and for watching!
Wish I had watched this before I last went to DC! I tried a Lebanese wine there that was listed with the reds but was very light in color and was pretty light-bodied. I don't remember the tasting notes but I wonder if that wine was an example of carbonic maceration.
It may very well have been. Thanks for mentioning it. Cheers!
brilliant !!!! yet again ... in awe
Thank you again. Glad they're helpful. Cheers!
very educational video. Do you think the carbonic maceration would work well for a strawberry wine? or other fruits?
What a great question. I don't know enough about the physiognomy of a strawberry to say. My guess is that if it works on anything other than a grape it would be on a fruit that is similarly structured to a grape -- like a blueberry, say (actually, I'm just guessing -- I have no idea if grapes and blueberries are similar to each other structurally or if they just look alike). I tried doing a couple of google searches to see if I got anything back and I couldn't find much evidence that this is a technique used on anything but grapes. Curious. Sorry if that's not very helpful. Cheers!
Great video!!
Please, I would like to know if the Beujoulais Cru like Molin-a-vent goes through the same semi-carbonic maceration.
'Cru Beaujolais at its finest is crushed and vinified much the same way as the best wines of Burgundy: long cool fermentations, aging in oak (often neutral), and lees stirring. All of these techniques are meant to carefully bring out the deep complexity of the wine, allowing a full expression of the grape and the terroir.' In the case of Moulin-a-Vent, which is considered the king of Beaujolais, the wines can age up to 10 years and develop notes and aromas much like pinot noir (after all, they are related), known at "pinoter"
Very good content! Just subscribed to your channel!
Awesome cast!
Great stuff! I would love to hear a cast about dessert wines and fortified wines, different styles of port etc. Thanks!
I want to do one on dessert wines, too. It's in the queue! Thanks for commenting and watching!
I am at home wine maker. What kind of pressure builds up in the fully Carbonic maceration method? Is some kind of pressure relief valve used at a given pressure, say 10-15 pounds PSI?
Thanks. This video cleared up what i didnt know.
wonderful explanation, thanks
My pleasure. Glad it's helpful. Cheers!
Thank you! Your videos are soooo helpful!
Thank you, question in true carbonic what is the taste or flavor profile of what you said “carbonic flavors” any could you recommend vendor that I can buy and comparing in the the same varietals . One brand that use a true carbonic method. Thanks
Are the anthocyanins tannins? Or are you saying the skin contains anthocyanins As well as tannins?
Anthocyanins and tannins are two different things; both are contained in the skins. You can check out my cast on tannins for more information. Thanks for the question. Cheers!
Hi, how do you get the information if the grapes have already reached 2.5% alcohol in the grape? Is it easily noticeable when they die?
Very good, well explained, thank you!
Hi, I am working on an assignment and am interested on what you would know for how a Beaujolais Nouveau winemaker's cash flow would be affected in vintages like 2017? Because there is no storage issues or ageing requirements with B.Nouveau, do you think they would still be badly affected?
Are there any Carbonic Maceration labelling terms that will help us know what's in the bottles? True, Semi or even Carbonic Maceration at all. Thank you.
That depends entirely on the producer and, in general, is not a particularly common practice. One producer here in Washington, Savage Grace, just started to put "Cru Carbonic" on the labels of one his Cab Francs (here's a link: www.cellartracker.com/wine.asp?iWine=2965907) but I can't recall too many other cases where I've seen something like that. Some producers may use "code" words like "nouveau" or "new" that might tip you off, so be on the look out for that, but, otherwise, if you're looking for something in that style, you'll need to seek out regions/styles that are famous for it or look for reviews or other information that mentions it. Hope that's helpful. Thanks for the question and cheers!
Thank you so much for your answer, it is crystal! I think it is really your forte making clear explanations! Cheers.
The cosechero wines of Rioja Alavesa will usually say "maceración carbonica" on the label.
My second question is this: you mentioned that in the semi Carbonic maceration method, you only have 2.5 percent ABV after the Carbonic stage. Then yeast-driven fermentation then raises the alcohol content to the usual level. In the fully Carbonic maceration method, does the enzymatic fermentation raise alcohol level up to the normal levels?
Better to let people think you are a fool than to open your mouth and prove it, thus I'm nervous to comment, or enquire.
I live in Ireland, too far north to grow grapes outdoors. In 2016 as a retirement hobby, I planted 20 cider apple trees using 5 varieties, for cross pollination, and to get my tannin and acidity levels right without having to make adjustments.
After scratting the apples and pressing, I sulphate the juice (1 Camden tablet per gallon) to kill the natural yeasts before a day later, inoculating with a proprietary yeast. Are you saying the grape juice is sulphated for a different reason?
Thanks.
Thanks for the informative video. Finally able to fully understand the meaning carbonic and semi-carbonic maceration. Can I have your permission to extract certain portion of the video on semi-carbonic maceration which I intend to use for coffee processing learning purpose? Thanks in advance.
Please go ahead and use any portion of the video that you like. Please credit me. Thank you for watching and I'm glad the videos have been helpful. Cheers!
@@TheUnknownWinecaster Thanks for your permission. Will sure to indicate the credit to The Unknown Winecaster.
awesome explanation !!!!!
Thank you! Glad it was helpful. Cheers!
Super Video sir please will explain in coffee how carbonic Maceration take place
Hi. Glad you enjoyed the video. I really don't know anything about coffee production, so I'm afraid I can't answer your question. Thanks again!
Amazing, well explained, thank you!
Thanks! Glad it was helpful. Thanks for watching and commenting.
Interesting” I drink a couple glasses of this French wine now and then, I Like Gamey, also Bordeaux, maybe I will try some White French also, remember don’t get Drunken, just a couple glasses. Great wine
But gamey (noir) is beaujolais...
Concrete Noir is different I think in the fact that’s it’s ready to drink right away, not age for a long time like regular Gamey, like Luis Jadot”, but I could be wrong.. Bordoueax is done traditional by Crushing the grapes all the way..
Berries can't 'die' what do you mean?
The berries are "dead" when cellular activity within them ceases. Cheers!
“Any comment at all” 😭😁