Carbonic Maceration: Most frequently associated with Beaujolais, this is a method of producing light-bodied, fresh and fruity red wines. Instead of crushing the grapes and releasing the juices to be fermented by yeasts, whole grape bunches are placed in a tank and the oxygen is displaced by carbon dioxide. Fermentation starts on an intracellular level inside the berry, producing some alcohol as well as fruity aromatics. In practice, the weight of the grapes on the top crushes the grapes on the bottom and yeasts ferment the juice; the wine is partly a product of carbonic maceration and partly of traditional yeast fermentation.

二氧化碳浸渍法：常用于酿造法国博若莱葡萄酒，是生产轻酒体、新鲜和果味葡萄酒的方法。不同于压榨葡萄、酵母发酵，这种方法直接对完整的葡萄进行发酵，在密封容器中加入大量的二氧化碳以创造无氧的环境。发酵开始于果浆细胞内，产生一些酒精和水果香味。在实际生产中，位于发酵桶底部的葡萄还是会被上面的葡萄果实压碎，从而进行常规酵母发酵，因此所产出的葡萄酒是二氧化碳浸渍法和传统酵母发酵法混合后的产物。

*这样产出的葡萄酒有较少的鞣酸、可以立即饮用，但因为缺少陈酿而缺失了风味。在极端情况下，例如博酒莱新酿葡萄酒这类的酒从摘取葡萄到装瓶总共只需六周不到。