Maceration (wine)
From Wikipedia, the free encyclopedia
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.
In general, red wine grapes are crushed, then steeped in the juice for several days or weeks before, during, or after fermentation. This time, during which the broken skins are in contact with the juice, determines much about the colour, flavour, tannin content and aroma of the resulting wine. Different kinds of maceration may be distinguished:
- Pre-fermentation Cold Maceration is the period of time used to extract colour and flavour prior to the start of fermentation. This time period can be extended by chilling the macerating fruit to prevent fermentation.
- Extended Maceration is the extra time that the red wine is in contact with the skins after primary fermentation has completed.
- Carbonic maceration is the fermentation of whole clusters of unbroken grapes in an atmosphere saturated with carbon dioxide, which prevents fermentation. This method is used to increase the fruitiness of a wine.
 |
This wine-related article is a stub. You can help Wikipedia by expanding it. |
