oak barrel treatment

Anaerobic Fermentation
Anaerobic fermentation, also known as carbonic maceration, is a new method of red wine treatment in which the grapes are exposed to carbon dioxide gas, which renders the grapes anaerobic, so that the grapes will Yeast can also convert its own fructose into alcohol, so it has a special aroma, and the wine produced has a soft aroma and rich taste. This develops a better sweetness and a more balanced flavour.
However, because this new treatment method is still in the "development" stage, there is no absolute standard treatment version, and it all depends on the ability of each treatment plant to control the anaerobic treatment method. What are the characteristics of anaerobic fermentation treatment?
(1). Fermentation in a closed environment can control the variables of the fermentation process and make the coffee flavor more stable.
(2). Prolonged fermentation in anaerobic environment can increase round flavor and avoid uncomfortable dryness and acetic acid.
(3). The coffee beans have fuller body, bright bouquet, low acidity and excellent sweetness.
(4). The flavor of coffee beans using this method usually has a fuller body and bouquet.

Source: https://www.lebrewlife.co/blogs/coffee/56100