some wines in the Rioja Alavesa and Jumilla areas of Spain. This grape lends itself well to the production of simple, fruity wines and Beaujolais winemakers have been able to create a unique identity based on this distinctive style. Producers in other parts of France and in the New World have frequently utilized carbonic maceration for their own Gamay production, or with other grape varieties. Winemakers in the Languedoc and Rhône wine regions will sometimes employ the technique on coarse and tannic grapes like Carignan, especially if they are to be blended with other varieties. In California, the process is sometimes used with Valdiguié grapes, producing what is labeled a "Nouveau" wine. The process is almost always used in conjunction with red wine production since some of the flavor compounds produced by volatile phenols tend to form undesirable flavors with white wine grape varieties. Other techniques Semi-carbonic maceration is the winemaking technique where grapes are put through a short period of carbonic maceration, followed by conventional yeast fermentations. This is the process used in producing Beaujolais nouveau wines. To an extent, most wines were historically treated to some form of semi or partial carbonic fermentation (as noted in the history section above) with the amount depending on the shape and size of the vessel the grapes were stored in before crushing. The deeper the vessel, the greater the proportion of grapes that could be exposed to an anaerobic environment caused by the release of carbon dioxide from the crushed grapes on the bottom. An alternative name for carbonic maceration is "whole grape fermentation", which is distinct from the process of "whole bunch fermentation" common in the Burgundy wine production of Pinot noir. With "whole bunch fermentation", whole clusters of grapes (including stems) are fermented before being crushed. This builds a large "cap" of grape skins, with pathways created by the stems, allowing juice to flow more evenly through caps, increasing the levels of skin contact, or maceration. Coffee production Carbonic maceration techniques (e.g. semi-carbonic maceration) have recently been adapted to coffee processing. The ripe coffee cherries are placed inside a hermetic stainless steel tank and left to undergo an anaerobic fermentation. This fermentation process brings out intense aromas, with a taste profile akin to red wine and whisky. These coffee beans usually produce a full-body cup. Known varieties processed with semi-carbonic maceration are Red and Yellow Catuai. Details of fermentation