Intracellular (fermentation): locut. During carbonic maceration, which consists of putting whole grapes, neither crushed nor destemmed in a cuvée, in an atmosphere rich in carbon dioxide, an intracellular fermentation occurs inside the grape under the action of enzymes. It has the effect of transforming a small amount of sugar into alcohol (between 2 and 3%). This intracellular fermentation takes place in the absence of microorganisms. The malic acid contained in ...
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