Glossary

Semi-Carbonic

/SEM-ee kar-BON-ik/

Partial whole-grape fermentation technique.

Winemaking

Full Definition

Semi-carbonic maceration (whole-cluster fermentation) places whole grape clusters in tanks where weight crushes bottom grapes, beginning conventional fermentation. Upper grapes undergo intracellular carbonic maceration. This hybrid technique is used for some Beaujolais, Rioja, and natural wines, producing fruity character with more complexity than full carbonic.

Related Terms

carbonic macerationwhole clusterbeaujolais

See Also

fermentationmaceration
SedimentBack to GlossarySemi-Sweet

Reference

More terms starting with S

Saignee

Bleeding off juice from red wine tanks to make rose.

Sangiovese

Italy's most planted red grape, the base of Chianti.

Savory

Non-fruit flavors like herbs, earth, and umami.

Screwcap

Metal closure alternative to cork.

Secondary Aromas

Aromas from fermentation and winemaking.

Sediment

Solid particles that settle in wine over time.