Explaining Wine Terminology - Semi-Carbonic Maceration for WSET Level 3 & Level 4 (WSET Diploma)

[@claudiagalindog]

Excelente 👌 ‼️🌟

[@WineWithJimmy]

:-)

[@Michieldering]

How important is the temperature of the environment during this proces? I visited a huge Winery in the Vale de Uco where they explained this proces. The temperature was very important I understand; the harvesting was during the night and grapes where stored in a cooled area. I didn’t know about this proces at the time but now I understand, thank you.

[@WineWithJimmy]

As there is some fermentation initially in this process (weight crushing the grapes) the temperature increases, and also the maceration causes a rise. However, this would not be as high as a traditional full-yeast fermentation - so this could be one reason (of quite a few) why there are very fresh tastes in these style of wines. Others include the reductive process (anaerobic) which causes a brighter fruit character - especially strawberry but also banana, candy etc

[@tomseiler2408]

Always excellent. Thanks!

[@WineWithJimmy]

Many thanks :-)

[@jamlane]

Outstanding explanation. I'm going to give this a try this harvest.

[@WineWithJimmy]

Good luck!

[@keithpoolehomecoffeeroasti489]

At about 14:00 you explain how at around 2-2.5% alcohol, free run juice and eventually pressed juice are combined and yeast is added to finish the fermentation. Is the vat unsealed and oxygen added at this point, or does it remain oxygen free throughout?

[@WineWithJimmy]

Hi! these wines will be handled in a protective way throughout the process to prevent unwanted oxidation. To this end, some producers will press when the initial fermentation activity is still occurring (and some CO2 is still being produced).

[@prasannamallik4020]

Excellent explanation 🥂🥂🥂🥂

[@WineWithJimmy]

Glad it was helpful!

[@susa11op]

Nice! TY

[@arnaud1381]

Was REALLY useful! Thx Jimmy. Currently studying for my WSET 3, was having trouble to understand the explanation from the book itself. Heard though that sometimes they would leave free run juice in contact with the busted berries and leave it until getting a decent and normal amount of alcohol...is that correct?

[@khada4513]

Thank you for the explanation! It helps a lot!

[@WineWithJimmy]

You're welcome!

[@shl90959]

Finally a clear explanation of this process! Thanks

[@WineWithJimmy]

Glad it was helpful!

[@TyinAlaska]

I've come to find that whole bunches are not necessary for this style. When mainly unburst, destemmed berries are used does the methodology gain a new name? Thanks.

[@WineWithJimmy]

Hi Tylor - yes there are various ways to now initiate semi-carbonic maceration within the production of wine - please have a look at my videos on whole berry/bunch fermentations :-)

[@luciengoulet824]

Thanks Jimmy great video.

[@WineWithJimmy]

Glad you enjoyed it Lucien :-)

[@axityleung]

thank you very much

[@WineWithJimmy]

You are welcome

[@micharabau]

​@@WineWithJimmy t

[@micharabau]

thank you Jimmy. A very comprehensive lecture. A question: do you correct high Ph at the time of yeast fermentation?