Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines

Abstract

The aim of the work was to study the vinification by carbonic maceration carried out in small volume tanks, because the use of these deposits is necessary in scientific studies where repetitions are mandatory. For this, vinifications were carried out in 300-kg tanks with grapes of the Tempranillo variety. We studied the development of the alcoholic and malolactic fermentations and the microorganisms responsible for them. The results showed an alteration of the wines as a result of the low levels of yeast and the huge bacteria population. This was probably due to the difficulty in maintaining the necessary temperature and anaerobic conditions in the small tanks employed.