Exploring the Flavorful World of Carbonic Maceration Wines

Wednesday - February 28 2024, 05:07 UTC - 8 months ago

Carbonic maceration wines, popularized by the famous Beaujolais nouveau, are becoming a trend in the market. Research has shown that using unconventional yeast, Torulaspora delbrueckii, can greatly improve the quality and aroma of these wines, as well as orange and rosé wines. This yeast also shortens the winemaking process, making it a promising alternative to traditional methods. This study opens up new possibilities for producing high-quality wines without the need for chemical treatments.

Wine lovers, get ready to expand your palette with the latest trend in winemaking - carbonic maceration. This unique technique, traditionally used in Beaujolais, France, is gaining popularity in other regions like La Rioja and Catalonia, particularly in the Montsant region and the Conca de Barberà. Carbonic maceration wines are characterized by their youthful and fruity aromas, making them the perfect choice for those who prefer a lighter and fresher taste.

Carbonic maceration is a three-phase winemaking process. The first phase involves placing whole grapes in a vat with an environment filled with carbon dioxide, creating an oxygen-free atmosphere. This leads to the fermentation process happening within the grapes, releasing various pleasant aromas such as banana and red fruits. In the second phase, the macerated grapes are pressed to complete the alcoholic fermentation, and in the final phase, malolactic fermentation occurs, which reduces acidity and adds complexity, smoothness, and stability to the wine.

Recently, a team of researchers from the Biochemistry and Biotechnology Department at URV discovered the use of unconventional yeast, Torulaspora delbrueckii, can significantly improve the quality and aroma of carbonic maceration wines, as well as rosé and orange wines. Lead researcher, Candela Ruiz de Villa, explains that previous studies mainly focused on traditional wines, but their team explored other less common vinifications and studied the entire winemaking process from start to finish.

The addition of Torulaspora delbrueckii yeast has been proven to enhance the color of carbonic maceration wines, as the compounds responsible for giving the wine its color are better preserved. Moreover, the added yeast also increases the intensity of the wine's aroma, particularly the banana family, which is the main aroma in these wines. The most exciting discovery, however, is that the use of this unconventional yeast speeds up the entire process of winemaking, including the malolactic fermentation phase, resulting in high-quality wines in a shorter amount of time.

This study highlights the potential benefits of using Torulaspora delbrueckii yeast in winemaking, which can enrich the flavor profile and improve the overall quality of the wine without the need for chemical treatments. Co-author, Juan Antonio Martínez, believes that this maceration process can revolutionize winemaking, offering a new way of producing high-quality wines in a shorter time frame. So why not give carbonic maceration wines a try and discover a whole new world of flavors? .