How does carbonic maceration differ from traditional fermentation?

Carbonic maceration is distinctive because it involves the fermentation of whole grapes in an anaerobic environment. In this method, whole, uncrushed grapes are placed in a sealed container with carbon dioxide. This environment encourages intracellular fermentation, where the grapes begin to ferment from the inside out before any pressing occurs. The process differs from traditional fermentation, which typically starts with crushed grapes exposed to yeast in an oxygen-rich environment, allowing for a quicker fermentation process and the extraction of tannins and color from the skins.

The anaerobic aspect is crucial in carbonic maceration as it leads to the production of unique flavors and aromas, often resulting in lighter, fruitier wines with lower tannins than those produced through traditional fermentation methods. This approach is particularly common in producing wines like Beaujolais Nouveau.