The global carbonic maceration market size is expected to grow from USD 445.2 Million in 2023 to USD 812.5 Million by 2033, with overall sales rising at 6.2% CAGR throughout the forecast period (2023 to 2033). Rising demand for various types of wine across the world is a key factor pushing demand for carbonic maceration in the market.
Carbonic maceration is a process used in the wine industry to create light, fruity red wines. It has become an ideal alternative to standard winemaking as it allows winemakers to skip stemming and crushing, produce high-quality wine, and increase overall productivity.
During carbonic maceration, whole grape clusters are placed in a tank filled with carbon dioxide and sealed to start the fermentation process inside each grape. The process involves fermenting whole grapes in an atmosphere of carbon dioxide. This breaks down the grape skins and releases the juice, which is then fermented. The result is a wine with low tannins and high acidity.
Grapes intended for carbonic maceration are manually harvested in complete bunches as opposed to being mechanically destemmed. The entire bunches of grapes are introduced to a fermentation tank that has been filled with carbon dioxide gas until it has completely replaced the oxygen already there.
The grapes release enzymes that start intracellular fermentation inside the whole berries in this anaerobic environment. Since carbon dioxide is a byproduct of fermentation, the gas keeps accumulating in the fermenting vessel and adds to the environment's carbon dioxide abundance. When the liquid within a grape reaches roughly 2% alcohol, the grape skins burst.
At this phase, winemakers typically separate the grape juice from the skins and stems. They either start the yeast fermentation by adding chosen yeast or by letting the naturally occurring yeast on the grape skins do so. When the wine is dry, which indicates that all of the grape juice's accessible sugars have been converted to alcohol, the fermentation process is finished.
Carbonic maceration plays a primordial role in the extraction of aromatic and phenolic compounds in wines. It can completely change a wine’s style and flavor profile. This wine-making technique is responsible for all the specific characteristics of sights, smell, and taste where the volatile and phenolic compounds are extracted from the skins, flesh, and seeds of the grape.
Growing demand for natural colors and flavors in the food & beverage industry, increasing health consciousness among consumers, and rising consumption of natural wine globally are some of the key factors expected to drive the global carbonic maceration market during the forecast period.
Similarly, advancements in wine-making technology and methods are expected to boost the global carbonic maceration market during the forecast period. Various novel methods are being developed to allow winemakers to adjust extraction levels during carbonic maceration.
| Attribute | Key Statistics |
|---|---|
| Carbonic Maceration Market Estimated Value (2023) | USD 445.2 Million |
| Projected Market Value (2033) | USD 812.5 Million |
| Value-based CAGR (2023 to 2033) | 6.2% |
| Top 3 Countries Market Share | 35.6% |
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The global carbonic maceration market grew at 5.2% CAGR during the historical period from 2018-2022. However, with growing demand for natural wines and increasing adoption of the carbonic maceration process across wineries, the overall demand is expected to rise at 6.2% CAGR between 2023 to 2033.
In the wine industry, carbonic maceration is a process where whole grapes are fermented in an environment saturated with carbon dioxide. This encourages the release of fruity aromas and flavors and results in a light-bodied wine.
Historically, this process was used to produce Beaujolais Nouveau, but it has since fallen out of favor due to its association with low-quality wines. In recent years, there has been a resurgence of interest in carbonic maceration, and many winemakers are now using it to produce high-quality wines.
Despite its historical reputation, carbonic maceration is still widely used in the wine industry today. In fact, it is estimated that over 50% of all French wines are produced using this method. Carbonic maceration is also gaining popularity in other countries, such as Italy, Spain, and Australia.
A number of influential factors have been identified that are expected to spur growth in the global carbonic maceration market during the projection period (2023 to 2033). Besides the proliferating aspects prevailing in the market, the analysts at FMI have also analyzed the restraining elements, lucrative opportunities, and upcoming threats that can somehow influence carbonic maceration demand.
The drivers, restraints, opportunities, and threats (DROTs) identified are as follows:
DRIVERS
RESTRAINTS
OPPORTUNITIES
THREATS
Increasing Wine Consumption and Rising Number of Wineries Boosting the USA Market
The USA holds a 68% share of the total North American carbonic maceration market which values at around USD 84.8 Million. Growth in the USA carbonic maceration market is driven by rising wine consumption, increasing demand for natural and organic products, and rising awareness about the benefits of carbonic maceration.
Moreover, the increasing number of wineries, rising disposable income, and changing lifestyles are also some of the factors expected to boost demand for carbonic maceration.
According to the USA Bureau of Labor Statistics, the total number of wineries across the USA reached over 5024 in 2020 and this number is expected to grow further amid increasing wine consumption. Driven by this, sales in the market are projected to grow at a healthy pace during the next ten years.
Many of these wineries are shifting their focus towards manufacturing wine through carbon maceration as it allows them to skip stemming and crushing, produce high-quality wine, and increase overall productivity.
Growing Popularity of Carbonic Maceration Due to its Cost-Effective Nature Fueling Sales
The United Kingdom carbonic maceration market accounts for a 22% share of the Europe market and it is expected to grow significantly over the next few years. This growth can be attributed to the increasing popularity of natural wines and the trend of low-intervention winemaking.
Carbonic maceration is a gentle and efficient way to extract fruit flavors from grapes, without the use of harsh chemicals or excessive heat. This method of winemaking is also less labor-intensive than traditional methods, making it more cost-effective for small-scale producers.
Rising Interest in Carbonic Maceration Wines Pushing Demand in China
With around 32% share, China remains the most dominant carbonic maceration market across the Asia Pacific. Further, a steady CAGR has been predicted by FMI for China’s market for carbonic maceration for the next ten years.
With over 1.4 billion population, China is the most populated country in the world. As such, it represents a large potential market for carbonic maceration wines. In recent years, there has been growing interest in these wines among Asian consumers, particularly in China. This has led to an increase in the production and exports of carbonic maceration wines from the nation.
Thermo Maceration Gaining Wider Popularity
Based on the production method, the classic maceration and microwave maceration segments together account for a significant share of the global carbonic maceration market. This can be attributed to their ability to express higher values of total dry extract.
However, with its simple nature, thermo maceration is gaining wider popularity across wine-making industries and it is likely to generate substantial revenues during the forecast period.
Thermo-maceration is a long-established maceration technique that calls for high-temperature extraction before fermentation. On the basis of the advancement of industrial technology, numerous thermo-maceration processes have been developed. The extraction technique involves heating entire grapes or crushed and destemmed grapes to high temperatures (65 to 80 °C), which encourages the diffusion of phenolics from the skins, particularly anthocyanins.
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The competitive landscape of the carbonic maceration market is highly fragmented with the presence of numerous small and medium-sized players. Key players in this market include Laffort, Oenobrands, IMAWAVE, Vincor International, and Vinadeis.
These players are engaged in various strategies such as product innovations, investments in research & development, mergers, acquisitions, partnerships, and collaborations to expand their footprint in the global carbonic maceration market. For instance,
| Attribute | Details |
|---|---|
| Estimated Market Size (2023) | USD 445.2 Million |
| Projected Market Size (2033) | USD 812.5 Million |
| Anticipated Growth Rate (2023 to 2033) | 6.2% CAGR |
| Forecast Period | 2023 to 2033 |
| Historical Data Available for | 2018 to 2022 |
| Market Analysis | USD Million for Value and Units for Volume |
| Key Regions Covered | North America, Latin America, Europe, Asia Pacific, Middle East and Africa(MEA), RoW |
| Key Countries Covered | USA; Germany; UK; France; Spain; Italy; Brazil; Argentina; China; India; Japan; UAE; Australia; New Zealand |
| Key Segments Covered | Type of Wine, Production Method, Region |
| Key Companies Profiled | Laffort; Oenobrands; IMAWAVE; Vincor International; Vinadeis; Akitu; Bergstrom; Domaine de la cote; Black Canvas |
| Report Coverage | DROT Analysis, Market Forecast, Company Share Analysis, Market Dynamics and Challenges, Competitive Landscape, and Strategic Growth Initiatives |
The projected revenue of the market by 2033 is USD 1,356.5 million.
The market CAGR for 2033 is projected to be 5.9%.
North America, Europe, and Asia-Pacific are the leading market.
North America holds the largest market share.
North America is growing fast due to the rising prevalence of chronic diseases.
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Carbonic Maceration Market
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