Carbonic Maceration is the process of fermenting grapes in an anaerobic environment rather than an aerobic one, meaning the fermentation process actually happens inside the grape, without oxygen. In an aerobic situation, the grapes are crushed, allowing oxygen to interact with the yeasts, which then convert sugar to alcohol and CO2. That’s the basic fermentation. In an anaerobic situation, grapes are put in a tank and oxygen is replaced with carbon dioxide . This prompts a chemical reaction inside the grape, where sugars are converted into alcohol while the grape remains whole. What’s the difference? First, the wine spends virtually no time on its skins, so it does not absorb the tannins, color or other phenolics that skins provide during fermentation . The result are wines that are fruity in aroma and flavors, sometimes with a distinct banana aroma. They lack tannins, and deep color. Carbonic Maceration is most commonly practiced in ...