Maceration: nf Maceration consists of soaking a vegetable in cold water (sometimes salty) for several hours, days, even weeks (examples: beans in brine, olives). The advantage of maceration is generally the preservation of the plant or, on the contrary, its disintegration, for example during the manufacture of manure in organic farming. In winemaking, skin maceration consists of leaving the must in contact with the grape skins in the tank...
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