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Alcoholic drinks from Beaujolais
Whole, uncrushed bunches of red grapes are shut in a tank full of carbon dioxide. With no oxygen, the grapes' own enzymes start fermenting inside each berry, making some alcohol and breaking down malic acid. After about a week the wine is run off, the whole grapes are pressed, and yeast finishes the fermentation, giving a light, fruity, low-tannin red. Made in 5 steps over 9 days – 13 days. The longest step, ferment inside the whole berries, takes 5–8 days (Santamaría P. et al. 2022) and runs at 20–30 °C (Santamaría P. et al. 2022). Saccharomyces cerevisiae, which finishes the alcoholic fermentation and Non-Saccharomyces yeasts early in vatting do most of the fermenting.
| Main step | 5–8 daysReported[santamaria2022] | Ferment inside the whole berries |
|---|---|---|
| Temperature | 20–30 °CReported[santamaria2022][gutierrez2023] | Ferment inside the whole berries |
| 10 kg | Whole Tempranillo grapes, not destemmed or crushed[santamaria2022] |
| 2 L | Must with 40 mg/L sulfite · Stands in for the juice of berries broken at filling[santamaria2022] |
| Wine yeast in the must, or bottled carbon dioxide · Either one fills the tank with CO2 and drives out the air[santamaria2022] | |
| Starter | the grapes' own enzymes first, then wine yeast (spontaneous or inoculated) |
Total time across the recorded steps: 9 days – 13 days
What changes: Starting material: whole bunches of red grapes, not crushed or destemmed
Output: whole, unbroken bunches.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ordinary red wine is made from destemmed, crushed grapes that ferment on their skins. Here the bunches stay whole under carbon dioxide, so the first fermentation happens inside each berry, driven by the grape's own enzymes, before the grapes are pressed and yeast takes over.
The open, warm vatting favours bacteria. In one La Rioja study, uninoculated carbonic-maceration wines reached volatile acidity above 1.5 g/L, against about 0.5 g/L when yeast was added; adding yeast and timing the run-off keep acetic acid down.
Every number is labelled with how it is known. How this atlas is made
Carbonic maceration was used in La Rioja, Beaujolais and for Italian vino novello before phylloxera and survives mainly in small wineries. The technique has been used in France for more than 80 years.
