The process of allowing grape juice and skins to ferment together, thereby imparting color, tannins and aromas.
The extraction, during fermentation, of color, tannin and aromas from the skins and seeds to the juice. Wine juice itself has little color. The color comes primarily from the skins.
The steeping of the grape skins, seeds and stems in the fermentation process in order to increase the take up of the phenolics (the substances that are extracted from the skins that give the color and the texture to red wine.)
The practice in red wine making of allowing the grape juice or wine to remain in contact with the skins and seeds. While some maceration occurs during fermentation, winemakers can deliberately prolong this period in order for the juice to draw phenolics -- colouring, flavour and tannins -- from the skins. Maceration usually takes place after fermentation, but "cold maceration" takes place before, with fermentation delayed by chilling the must to about 9 degrees C (48 degrees F). This is an alternative favoured by some winemakers who feel that a more desireable range of phenolics are extracted. Another technique, called carbonic maceration, is a pre-fermentation maceration used in making certain white wines. See also cuvaison.
Leaving the pulp and the juice together for a certain time, to extract the aromas
The soaking, for a greater or lesser period, of the grapeskins in the must which is fermenting.
Synonymous with COLD INFUSION.
softening due to soaking or steeping
Softening a solid mass by soaking in liquid
the wasting away or softening of a solid as if by the action of soaking; often used to describe degenerative changes and eventual disintegration
Application of a process without heat to incorporate softened organic origin into liquid.
This contact of grape skins with the juice is essential in making red wine. It extracts phenolic compounds including tannin and color.
Softening of tissue by soaking in fluids; looks like "dishpan hands."
An important wine-making process whereby colour, flavour and/or tannin are removed before, during or after fermentation from grape skins and pulp.
steeping the grape solids in the juice to liberate their constituents.
This is the process of soaking grapes or must in either juice or alcohol in order to extract larger amounts of phenolics, inclusind color agents, flavor agents, and tannins. An important process in red wine making, Pre-fermentation maceration is done by holding the must for a period of time at a cold temperature to inhibit fermentation while extraction takes place. Post-fermentation maceration is accomplished by holding the must in suspension with the dry, alcohol, wine in order to increase phenolic extraction prior to racking into barrels.
The time the grape juice or wine spends with the grape skins. Extended maceration is done in red wine production to increase the extraction of color, flavor and body from the skins for days or weeks after the fermentation is over. Advocates believe that it also has a softening effect on the tannins. Cold maceration or cold soak is done before the beginning of fermentation for a similar reason. The soaking of skins and juice without the presence of alcohol increases extraction without increasing astringency. Once the alcohol is present it acts as a solvent, extracting bitter seed tannins. Decisions like these are made by tasting.
During fermentation, the steeping of the grape skins and solids in the wine, where alcohol acts as a solvent to extract color, tannin and aroma from the skins.
The process of soaking the wine grape skins in the wine during the fermentation period in order to get extra, color, tannin, and aroma.
Soaking of the grape skins in the must which is fermenting.
is a procedure by which blossom oils are extracted with the aid of warm fats. It is similar to enfleurage.
Keeping the skin in contact with the juice or wine. Macerating results in colour and tannin extraction.
Prolonged skin and juice contact to extract flavors, color, and tannin, both before and after fermentation.
Softening or dissolution of skin cell layers, resulting from overexposure to moisture or topical medications.
A remedy prepared by soaking plant material in vegetable oil or water. See also Infusion and Phytol.
a process of softening tissues by soaking in liquid.
The contact of grape skins with the must during fermentation, extracting phenolic compounds including tannins, anthocyanins, and aroma.
A process of extracting fragrant oils from plant material by soaking in warm fluid, usually oil.
Softening of a plant by soaking.
The steeping of the grape skins and solids in the wine during the fermentation process. Alcohol acts as a solvent to assist in the extraction of color, tannin and aromas from the skins.
A remedy prepared by soaking plant material in vegetable oil or water. The process of maceration makes the material soft.
Stirring the grape skins (and sometimes stems) with the wine during the fermentation process in order to extract color, tannin and aroma.
Part of the fermentation process where grape skins, seeds and stems are steeped for hours or weeks before pressing.
The prolonged contact of the must and the sediments during fermentation; maceration is longer or shorter depending on whether one wishes to obtain a red or rosé wine. It is during maceration that the aromas and tannins are diffused.
Maceration describes moist peeling skin.
The extended contact of the skins with the must to extract aromas, colour and tannins. It can preceed or be done after the fermentation.
Skin softening by soaking.
Softening of tissue by soaking. find all NHC pages containing: maceration
herb preparation softened by soaking
To make soft by soaking or steeping in a liquid.
contact between the wine and skins in red wines … rule of thumb goes like this: the longer the contact the deeper the colour, the more tannins, the more flavourful the aromas, and the more full bodied the wine.
Prolonged skin and juice contact to extract flavours, colour, and tannin, both before and after fermentation.
Wine’s contact with grape skins during fermentation that extracts tannins and color
Maceration is a process which takes place during the fermentation of alcoholic beverages. The term is usually used in reference to wine, but is sometimes used with other drinks, such as piołunówka.