| 单词 | carbonic maceration |
| 释义 | > as lemmascarbonic maceration 5. In full carbonic maceration. In winemaking: a technique used to produce a fruitier, less tannic, and more palatable wine by inducing fermentation within uncrushed grapes in a carbon dioxide environment before crushing and pressing them, completing fermentation, and processing the wine in the usual way. ΘΚΠ the world > food and drink > drink > manufacture of alcoholic drink > wine-making > [noun] > specific techniques méthode champenoise1928 Charmat1935 cryoextraction1962 maceration1977 1971 J. Jeffs Wines of Europe ii. 45 The method..maceration carbonique was invented. A slow fermentation begins and after three or four days..the grapes are pressed and the must is fermented out of contact both of the stalks and skins.] 1977 H. Johnson World Atlas of Wine (rev. ed.) 125/3 A number of producers are using Beaujolais-style vinification (carbonic maceration) to make their wine full and fruity. 1988 K. Lynch Adventures on Wine Route (1990) v. 152 In a word carbonic maceration wines are not considered macho. 1990 Decanter Mar. 54/2 There was a theory that modern wines, owing to higher yields and shorter maceration, would never be as rich. 1992 Food Entertaining Summer 126 (advt.) The Rose is certainly not delicate, a full bodied..Pinot Noir made by the maceration method. < as lemmas |
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