Carbonic maceration is a closed top, whole bunch fermentation, which reduces bitter grape tannins and preserves delicate floral aromas in red wines. The grapes are uncrushed and there is no intervention with yeast. Base for this theory was formed by Louis Pasteur. He discovered that berries held in air hold different flavours compared to berries … Meer lezen over What is the difference between carbonic and semi- carbonic maceration?