Definition: Intracellular fermentation

Initial partial conversion of sugar from whole grapes into alcohol, using enzymes. The bunches are placed as gently as possible in the vat to keep the berries in good condition. Fermentation inside each berry, protected from the air, is triggered by enzymes that produce 1 to 2% vol. of alcohol. Intracellular fermentation is common in the production of primeur wines. See carbonic maceration.