carbonic maceration

Lemma

carbonic maceration

Etichetta di dominio

EN

Etichetta grammaticale

c. n.

Definizione

Is a method of grape fermentation that creates light, fruity wines, particularly out of red grapes that are known for making big, heavy wines. 1

Nota

Whole bunches or clusters of grapes are deliberately placed, with care to ensure that the berries are not broken, in an anaerobic atmosphere, generally obtained by using carbon dioxide to exlude oxygen. An intracellular fermentation takes place within the intact berry and a small amount of ethanol is formed, along with traces of many flavourful aromatic compounds. All of these contribute to the distinctive flavour and aroma of the resultant wines. The maceration period in this anaerobic environment and phase, where these aromatic compounds are produced, depends on temperature, and can be from one to three weeks. 2

Contesto

[…] Carbonic maceration wines had higher red berry aroma and flavor, more alcoholic flavor and more perceived acidity. 3

Trascrizione fonetica

[kɑrˈbɒn ɪk ˌmæs əˈreɪ ʃən] 4

Sinonimi e Antonimi
ND
Abbreviazioni
ND
Etimologia

carbonic: 1785–95; carbon + -ic
maceration: 1485–95; < Latin mācerātiōn-, stem of mācerātiō.
5

Etichetta di paese
ND
Ente

Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea in Teorie e Tecniche della Mediazione Interlinguistica.

Data della scheda
Tue Sep 13 08:28:57 2011
Autore

Chiara Cogorno

Fonti

1 : «http://logabottle.com/home/wineguide.php?n=Carbonic+Maceration&t=1&id=16&gc=1», (05/09/2011)

2 : Robinson J., The Oxford Companion to Wine, Oxford, Oxford University Press, 1994, p. 190-191.

3 : «http://www.winebusiness.com/wbm/?go=getArticle&dataId=71303»,(24/10/2011)

4 : «http://dictionary.reference.com/browse/carbonic»,(05/09/2011)

4 : «http://dictionary.reference.com/browse/carbonic»,(05/09/2011)

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