Maceration: n. Maceration is the period between the crushing (and possible destemming) of the harvest and its pressing, where the juice (must) in the vat is in contact with the solid parts of the grapes (skin, pulp, seeds, etc.). This operation can be accomplished before, simultaneously or after the fermentation. Its purpose is to dissolve substances contained in the grape, in particular phenolic compounds and aromas. This operation also allows the wine to benefit from tannins (polypheno...
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