Carbonic-Macerated Strawberries
MURI uses Carbonic-Macerated Strawberries in Uzume: strawberries carbonically macerated for vivid, jammy, floral fruit.[1]
Service signal
Intensely jammy, floral, aromatic.
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
FermentationHow 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.
Carbonic-Macerated Raspberries
MURI uses Carbonic-Macerated Raspberries in Yamilé: raspberries carbonically macerated for vivid, jammy, floral fruit.[2]
Service signal
Intensely jammy, floral, aromatic.