Vincabulary – Maceration

 

Official definition from Jancis Robinson’s The Oxford Companion to Wine:

Maceration is an ancient word for steeping a material in liquid with or without a kneading action to separate the softened parts of the material from the harder ones. This important process in red wine-making involves extraction of the phenolics (tannins, colouring materials, or anthocyanins, other glycosides, including flavour precursors, and non-glycosylated flavour compounds) from the grape skins, seeds, and stem fragments into the juice or new wine.

 

Source: www.winepeeps.com

About these ads

About virginiawineclub

Chairman Virginia Wine Club Tasting Panel Editor, Virginia Wine Journal
This entry was posted in Vincabulary. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s