Influence of the temperature and the origin of CO 2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration.

Yeast inoculation in the tanks and control of the devatting time are technological tools that could play an important role in the characteristics of the wines produced by carbonic maceration, especially with respect to acetic acid content. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.