The effect of carbonic maceration is to give a softer wine (less acidity and tannin), with a more fruity (and sometimes quoted spicy, e. G. Cinnamon) character.

碳浸渍效果是给软化葡萄酒(宁少、酸度)以更加果味(有时引述辣，例如肉桂)性格。

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The effect of carbonic maceration is to give a softer wine (less acidity and tannin), with a more fruity (and sometimes quoted spicy, e. G. Cinnamon) character.

碳浸渍效果是给软化葡萄酒(宁少、酸度)以更加果味(有时引述辣，例如肉桂)性格。

youdao