Carbonic Maceration

Also known as: carbonically macerated, carbonic-macerated

An intracellular fermentation in which whole, uncrushed fruit is sealed in a CO2-rich, oxygen-free vessel so each berry ferments from the inside out. Adapted from natural winemaking for non-alcoholic blends.

Category

Fermentation

How It Works

Fruit is placed in a sealed tank flushed with carbon dioxide. With no oxygen and no added yeast, enzymes inside each berry drive fermentation internally, producing intensely jammy, floral, aromatic fruit without cooked or stewed character.

Best For

Capturing vivid fresh-fruit aromatics in low- and no-alcohol blends

How producers use Carbonic Maceration

Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.

MURI

Uzume

Sparkling rosé<0.5% ABV
Carbonically Macerated Strawberries

MURI uses Carbonically Macerated Strawberries in Uzume: strawberries carbonically macerated for vivid, jammy, floral fruit.[3]

Service signal

Intensely jammy, floral, aromatic.

MURI

Yamilé

Sparkling rosé<0.5% ABV
Carbonically Macerated Raspberries

MURI uses Carbonically Macerated Raspberries in Yamilé: raspberries carbonically macerated for vivid, jammy, floral fruit.[4]

Service signal

Intensely jammy, floral, aromatic.