Explaining Wine Terminology - Semi-Carbonic Maceration for WSET Level 3 & Level 4 (WSET Diploma)

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Explaining Wine Terminology - Semi-Carbonic Maceration for WSET Level 3 & Level 4 (WSET Diploma)
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Wine Educator Jimmy Smith takes you through another episode of his series on Wine Terminology. This episode is all about semi-carbonic maceration and how this process affects the wine style - a perfect study resource for those studying the WSET Diploma and/or the WSET Level 3 qualification or for those with a keen interest in wine (as referenced in the WSET curriculum).
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Jimmy Smith is based in the United Kingdom and is the founder and co-owner of West London Wine School, co-owner of South London Wine School and founder and co-owner of London’s coolest wine bar, Streatham Wine House.
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Пікірлер: 24

@khada4513 2 жыл бұрын

Thank you for the explanation! It helps a lot!

@WineWithJimmy 2 жыл бұрын

You're welcome!

@luciengoulet824 3 жыл бұрын

Thanks Jimmy great video.

@WineWithJimmy 3 жыл бұрын

Glad you enjoyed it Lucien :-)

@tomseiler2408 Жыл бұрын

Always excellent. Thanks!

@WineWithJimmy Жыл бұрын

Many thanks :-)

@jamlane Жыл бұрын

Outstanding explanation. I'm going to give this a try this harvest.

@WineWithJimmy Жыл бұрын

Good luck!

@susa11op 8 ай бұрын

Nice! TY

@shl90959 2 жыл бұрын

Finally a clear explanation of this process! Thanks

@WineWithJimmy 2 жыл бұрын

Glad it was helpful!

@prasannamallik4020 Жыл бұрын

Excellent explanation 🥂🥂🥂🥂

@WineWithJimmy Жыл бұрын

Glad it was helpful!

@arnaud1381 2 жыл бұрын

Was REALLY useful! Thx Jimmy. Currently studying for my WSET 3, was having trouble to understand the explanation from the book itself. Heard though that sometimes they would leave free run juice in contact with the busted berries and leave it until getting a decent and normal amount of alcohol...is that correct?

@Michieldering 3 жыл бұрын

How important is the temperature of the environment during this proces? I visited a huge Winery in the Vale de Uco where they explained this proces. The temperature was very important I understand; the harvesting was during the night and grapes where stored in a cooled area. I didn’t know about this proces at the time but now I understand, thank you.

@WineWithJimmy 3 жыл бұрын

As there is some fermentation initially in this process (weight crushing the grapes) the temperature increases, and also the maceration causes a rise. However, this would not be as high as a traditional full-yeast fermentation - so this could be one reason (of quite a few) why there are very fresh tastes in these style of wines. Others include the reductive process (anaerobic) which causes a brighter fruit character - especially strawberry but also banana, candy etc

@axityleung 3 жыл бұрын

thank you very much

@WineWithJimmy 3 жыл бұрын

You are welcome

@micharabau Жыл бұрын

@@WineWithJimmy t

@micharabau Жыл бұрын

thank you Jimmy. A very comprehensive lecture. A question: do you correct high Ph at the time of yeast fermentation?

@keithpoolehomecoffeeroasti489 Ай бұрын

At about 14:00 you explain how at around 2-2.5% alcohol, free run juice and eventually pressed juice are combined and yeast is added to finish the fermentation. Is the vat unsealed and oxygen added at this point, or does it remain oxygen free throughout?

@WineWithJimmy Ай бұрын

Hi! these wines will be handled in a protective way throughout the process to prevent unwanted oxidation. To this end, some producers will press when the initial fermentation activity is still occurring (and some CO2 is still being produced).

@TyinAlaska Жыл бұрын

I've come to find that whole bunches are not necessary for this style. When mainly unburst, destemmed berries are used does the methodology gain a new name? Thanks.

@WineWithJimmy Жыл бұрын

Hi Tylor - yes there are various ways to now initiate semi-carbonic maceration within the production of wine - please have a look at my videos on whole berry/bunch fermentations :-)