Carbonic Maceration is an often misunderstood topic. We created a short video to explain it. If this generates any questions, post them here and we will do our best to answer!
My initial questions would be what exactly would be the positives of intracellular fermentation (a different type of non-yeast driven reaction forming different results - any examples)? Also, do the yeast in the pied de cuve assist with fermentation of the whole berries as the berries perform intracellular fermentation?
Hi Hamilton, Intracellular fermentation is used when the very specific aroma/flavor profile associated with carbonic maceration, which tends to be very fruity (strawberry, kirsch, banana) and aromatic, is desired.
The yeast in the pied de cuve ferment juice in the bottom of the tank released from crushed berries. This *traditional* fermentation creates CO2, which displaces any oxygen in the tank, thus encouraging intracellular fermentation by creating anaerobic conditions that are necessary for carbonic maceration.
Thank you, Jennifer!