Hello, Preparing for a tasting of modern Beaujolais, we opened two bottles of the lower rungs, one of which was a Faiveley B-V 2009. This was a pleasant enough wine with a good structure and clean acidity, but, on the nose, a great deal of marshmallows/ripe banana - not like a Bojol Noveau, but still, quite noticeable. We did not finish the bottle, but after 4-5 days drank what was left and, the marshmallows had disappeared, leaving undergrowth, possibly a hint of violets, and blackberries. According to at least three different sources, the marshmallow/banana smell derives from an industrial yeast and is caused by isoamyl acetate. So, not really caused by carb mac, then. I would like to know what the carbonic maceration does to the organoleptic qualities of wine, apart from lowering acidity (which appears to be a given, and needful with Gamay which tend to produce high acidity).
- posted
12 years ago