1986 Volume 33 Issue 9 Pages 679-684
A white and two red wines were produced from unripe Koshu and Cabernet Sauvignon grapes, and wild grapes held under carbon dioxide for 7 or 14 days before crushing (carbonic maceration). Carbonic maceration was found to produce red wines with higher pH, less total acidity, malate, tartarate, total phenol, total nitrogen and amino acids, but gave no effect on the quality of Koshu white wine. The taste of the red wines produced by this pecial process was softer than that of the wines made by the traditional process.
