yeast in carbonic maceration wines significantly enhances their color, aroma, and overall quality, while also accelerating the fermentation process. This breakthrough provides winemakers with a valuable tool to differentiate their products in a highly competitive industry.
The market is showing a growing interest in carbonic maceration wines. These are youthful red wines characterized by dominant floral and fresh fruit scents, and they are best enjoyed within their first year. The most famous of these wines is France’s Beaujolais nouveau. However, similar traditions exist in La Rioja and Catalonia, particularly in the Montsant region and the Conca de Barberà.
For the first time, a research team from the URV’s Biochemistry and Biotechnology Department has studied the effects of theyeast on carbonic maceration wines, rosé wines, and orange wines. “Previous research had focused largely on traditional wines, white and red, and we have studied other less common vinifications.
This improvement in the organoleptic characteristics of the wine was not the only finding. The research team also observed that this yeast also shortened the total time of the vinification process because it favors malolactic fermentation.
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