Carbonic maceration is a high-tech wine-making technique invented in France in the 1930s. And it’s making a comeback today as more consumers crave fresher-tasting wines. From Wine Enthusiast: “Carbonic maceration can completely change a wine’s style and flavor profile. If you’ve ever tried a red wine that bounced brightly out of the glass with an ultra-fruity bubble-gum aroma or crunched lightly with cinnamon, vanilla and earthy, stemmy flavors, it’s likely you’ve encountered carbonic maceration.” In traditional wine making, the crashed grapes are transformed into alcohol by a yeast fermentation. Carbonic maceration involves adding whole, intact grapes and allowing the berries to ferment from the inside in an oxygen-free environment. The whole berries use CO2 added to the sealed vessel to break down sugars and malic acid to produce alcohol.
Read more (Wine Enthusiast)
Josko Gravner of Gravner Wines ferments deeply — he ferments his wine in large amphora, clay vessels that he buries outdoors. Gravner, who helped pioneer the wave of orange wines, runs a family cellar in northeastern Italy. He became “disillusioned with modern enology’s techniques” of conventional wines — like steel tanks in the cellar and chemical fertilizers in the vineyards. Gravner Wines is now an organic farm and very low tech, using a 1950s-era hydraulic basket press and ancient fermenting techniques. The wine is not only buried, it’s made using whole-cluster fermentation with the stems. Gravner finds whole-cluster fermentation in amphorae keeps the grape skins naturally submerged while still aerating the wine without manual punch downs.
Read more (Wine Spectator)
Could a cork-topped wine bottle become a thing of the past? Use of cork closures are down compared to 10 years ago as more brands opt for alternative closures. But bottle closures influence a person’s perception of a wine, according to three separate studies. Natural corks are still the preferred favorite and glass stoppers are considered an adequate replacement for luxury brands. Despite, more wine brands are using screw top closures – they’re on average .95 cents cheaper a bottle compared to cork and, after years in the cellar fermenting, show better than a cork-topped wine.
Read more (Forbes)
Short answer: it depends. Carbs come from the unfermented sugar that’s left over after the alcohol is produced. The amount of carbs will vary by brand, but dry wine has the lowest carb count.
Ilovewine.com shares details behind whether or not a glass of wine is safe for the health-conscious drinker. Wine only has roughly 2-5 carbs per glass, but multiple glasses can become a problem for anyone trying to maintain a healthy diet.
Read more at Ilovewine.com where this article was originally published. (Photo: Foodies Feed)
Spontaneous fermentation is seeing a big surge among breweries. It’s a method beer, cider, wine and liquor makers should consider because spontaneous fermentation is a sign that the brewer is confident in their technique, willing to trust the uncontrolled aspects of the fermentation process and having fun, says Bon Appetit magazine. Also known as hands-off, natural or traditional fermentation, it’s the oldest form of fermentation, used before fermentation could be controlled and regulated.
Read more (Bon Appetit)
New trend in wine production -ANS
A growing trend in the wine industry: fermenting in concrete tanks instead of oak barrels or stainless steel containers. Winemakers find concrete helps produce a wine that is bright and fruity, without the risk of introducing unwanted elements or a sterile taste. Ironically, though concrete tanks are growing in popularity now, Greek and Roman winemakers used to ferment wine in ceramic amphorae 2,000 years ago.
Increasing wine consumption makes China critical to the future of the industry, but trade disputes are hurting U.S. winemakers. China included wine on a list of potential tariffs. Exports represent 5% of US wine sales – 5% of that ($79 million worth) is sent to China.
Are co-ferments the next big trend in fermented drinks? Cross-pollinated drinks mix fermented fruit beverages, like putting wine in the barrel with cider, perry, mead or beer. Beverage producers at RAW WINE say tasters want to explore beyond traditional flavors. “Grapes are not the only fermentable foodstuffs capable of complex, long-lived drinks,’ says Isabelle Legeron, the organizer of the RAW Wine Fair in London.
For those who want to make their own wine Grapevine d’Vine in N.Y. handles the messy part. Guests pick their custom flavor from a variety of juices, then it’s fermented in the on-premise carboy. After 4-8 weeks, customers get 28-30 bottles of personalized wine.
Further evidence of the ancient roots of fermentation: archaeologists found 8,000 year old wine from the early Neolithic period, the oldest evidence of fermented grapes ever discovered.