Carbonic fermentation

Carbonic fermentation is a natural process used in winemaking, where grape juice ferments with the carbon dioxide produced by yeast. In this process, grapes are kept in a sealed environment, allowing carbon dioxide to build up. This environment enhances the flavor and aroma of the wine. The yeast converts sugars in the grape juice into alcohol and carbon dioxide, leading to a fruity, vibrant wine. Carbonic fermentation is often used for light red wines, as it produces softer tannins and a fresh taste. The process highlights the unique characteristics of the grapes, creating a distinctive and enjoyable beverage.