Comments on: Carbonic Maceration of Wine Grapes https://winemakersacademy.com/carbonic-maceration-wine-grapes/ Your Winemaking Educational Source Mon, 25 Jun 2018 06:37:47 +0000 hourly 1 https://wordpress.org/?v=6.5.3 By: Matt Williams https://winemakersacademy.com/carbonic-maceration-wine-grapes/#comment-333 Sat, 28 Dec 2013 23:48:00 +0000 http://winemakersacademy.org/?p=1909#comment-333 In reply to Bill Black.

Great question Bill. There should be some oxygen expelled as there is some carbon dioxide produced during carbonic maceration but the main reason for the airlock is to accommodate the expansion of gases due to rising temperatures. This process can produce a decent amount of heat and in order to keep a good seal on your fermenter it would help to have a pressure release mechanism.

]]> By: Bill Black https://winemakersacademy.com/carbonic-maceration-wine-grapes/#comment-332 Sat, 28 Dec 2013 13:40:00 +0000 http://winemakersacademy.org/?p=1909#comment-332 Hi Matt – interesting article. I’d heard about carbonic maceration before but had never thought the process through and you gave a very clear account of how it works. One question. What type of gas comes out of the airlock?

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