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.



About virginiawineclub

Chairman Virginia Wine Club Tasting Panel Editor, Virginia Wine Journal
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