Talk:Carbonic maceration

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Wine without microorganisms?[edit]

The description here differs from Fermentation (wine), which says that yeasts enter the grapes to begin fermentation in this process. Online I find varying statements also. Certainly there is no theoretical reason why plant or even animal tissues couldn't ferment wine, but making it happen is another question. To put the question strictly: Suppose you are on a long interstellar voyage on which all microorganisms are banned, but you have nice vineyards on the ship. Can you use this technique to make good wine? The relevance is that winemaking is often cited as a case in which humans rely on microorganisms. (talk) 18:12, 24 January 2008 (UTC)

Ah, thank you for pointing this out. The ref used in Fermentation (wine) was technically incorrect (and I've subsequently corrected it with a source from a wine chemist). While semi-carbonic maceration does utilize some yeasts, full and "pure" carbonic maceration uses only the natural enzymes present in the grape. AgneCheese/Wine 04:04, 25 January 2008 (UTC)

Carbon dioxide stimulates fermentation?[edit]

I strongly doubt that carbon dioxide stimulates fermentation, it is a byproduct of it. I am no expert, but I think that some biologist or chemist should review this: "The carbon dioxide gas permeates through the grape skins and begins to stimulate fermentation at an intracellular level." — Preceding unsigned comment added by (talk) 21:46, 23 December 2014 (UTC)