Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines

The aim of the work was to study vinification by carbonic maceration carried out in small volume tanks, because use these deposits is necessary scientific studies where repetitions are mandatory. For this, vinifications were 300-kg tanks with grapes Tempranillo variety. We studied development alcoholic and malolactic fermentations microorganisms responsible for them. results showed an alteration wines as a result low levels yeast huge bacteria population. This probably due difficulty maintaining temperature anaerobic conditions employed.