(France) The period of time when the solid matter such as pips, skin, stalks and so on is left to macerate in the wine during alcoholic fermentation in order to extract colour, flavour and tannin. Glossary pages: XYZ
(coo-veh-zohn) The French term for maceration. The practice of leaving the skins to remain in contact with the juice during fermentation to extract color, tannin, and aroma. The period of time the wine is left macerating is referred to as the "Cuvage."