Semi-carbon dioxide dipping method
CO2 maceration is more like a theoretical way of brewing, and many wineries in Beaujolais actually use semi-CO2 maceration when making Camry.
The main features of the semi-carbon dioxide impregnation method are:
First, some grapes will break the skin and flow out of the grape juice because of squeezing;
Second, it may use cement tanks that cannot be completely sealed, or carbon dioxide may not be added, and the carbon dioxide produced by alcoholic fermentation is directly used to put the grapes in an oxygen-free environment, usually dripping juice or stepping on the skin. This method is similar to Pinot Noir's whole bunch of grape making method, and there will be a slight more astringency will be bubbled out, and the aroma may be more variable.
Even though the grapes are quite ripe, the stalks are often unripe turquoise, and it is easier to soak grassy and unripe rough tannins, and care must be taken when using whole bunches of grapes to make them, and the maceration time should not be too long, preferably within a week. In addition to new wine, some early drinking Bo Ruolai are also suitable for this brewing.
High temperature difference brewing method
This is a relatively late vinification method, mainly through the high temperature difference of the grapes in a short period of time to extract more red pigment. The color of Jiamei is not deep, and the short maceration time makes the red wine usually not too dark, but the high-temperature difference brewing method can make the wine color into an amazing deep black purple in two or three days of dipping. The winery must have special temperature control equipment in order to make this wine. In order to facilitate heating, the grapes are first destemmed, then heated to 75°C to 85°C through a heater, which lasts for a few minutes to hours and then quickly cools down to 10°C-35°C. Because the temperature is too high, all native yeasts are killed together with lactic acid bacteria, and after cooling, additional artificially selected yeast must be added to start fermentation.
Through this extreme temperature control process, the color of the wine becomes quite dark before the astringent tannins are extracted, and the winemakers of Beaujolais usually choose to squeeze the juice immediately after a day or two of maceration and fermentation, and continue fermentation in another tank. Although the red pigment must be combined with tannins to form a relatively stable molecule to maintain the deep red color, the color produced by the high-temperature difference brewing method is too dark and black, even if the color becomes lighter later, it is still very dark for Jamei.
Regardless of the vintage, this method can produce very bright and deep red wines, and the high temperature difference will make the fruity aroma of the wine sweeter, more unrestrained, and even the taste is more rounded, plus there are not many tannins, there is not much astringency, and it is very soft and smooth to drink. Such a new technology is indeed quite practical for new wines in Beaujolais, which are often in time for the morning market, and are now often used by most winemaking cooperatives and wine merchants in the Beaujolais appellation region, and even many independent wineries have purchased or rented heating equipment. Although this method makes the wine palatable quickly, the process of high temperature difference can completely destroy the characteristic flavor of the vineyard, and the resulting wine is not durable and must be consumed as soon as possible.
Lattice dipping method
In the granite region north of Beaujolai, several villages, such as Moulin vent, produce particularly tough and astringent red wines. This special style of fine wine is not only related to the local natural environment, but also related to a brewing method in the region. While most of the traditional wineries in Beaujolais use cement tanks, Moulin Vent's winegrowers mostly de-stem and ripen their skins, often for longer than a week, to produce more personal and durable wines.
In addition, they used to put a wooden trellis in the grape-filled vat, which was just as large as the opening at the top of the tank. After alcoholic fermentation starts, the grape skins are pushed to the top of the vask by the carbon dioxide produced by the fermentation, just blocked by a lattice placed at the mouth of the tank, and the skin is forced to soak completely with the wine. This simple design not only saves the hassle of stepping on the skin or drizzling the juice, but also improves the soaking effect, allowing for more tannins and darker colors. In order to prolong fermentation and maceration, many wineries in the north of Beaujolai choose to destemmed to avoid the unripe Canmay stalks soaking in tannins that are too rough and unripe.
Many methods of brewing Pinot Noir are also commonly used to make Camry, especially in recent years, more and more Burgundy winemakers and wineries have invested in Baujolais and introduced more Burgundy brewing techniques to produce more durable and elegant red wines.