During carbonic maceration in wine making, some of the grapes at the bottom of the vat will rupture and release their juice, which will undergo extracellular fermentation by the yeast and bacteria present on the grape skins.
During carbonic maceration in wine making, some of the grapes at the bottom of the vat will rupture and release their juice, which will undergo extracellular fermentation by the yeast and bacteria present on the grape skins.