MACERATION

Maceration

Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since 99% of all grape juice is clear-grayish in color. In the production of white wines, maceration is either actively avoided or allowed in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and ...

The above text is a snippet from Wikipedia: Maceration (wine)
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maceration

Noun

  1. The act or process of macerating.


The above text is a snippet from Wiktionary: maceration
and as such is available under the Creative Commons Attribution/Share-Alike License.

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