Carbonic Maceration

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

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