General term (lat. macerare = to soak) for the production of extracts by steeping plant parts in liquids such as alcohol, oil or water. The addition of herbs, flowers or fruits to alcoholic beverages with the aim of flavouring is also called maceration. The product is known as a macerate. This is a purely physical process in which no chemical substance-changing processes take place. If this process is supported by adding heat or heating the mash, it is also referred to as digestion (see mash heating). The longer the duration, the more intensive the extraction (leaching) of anthocyanins (colouring agents) and tannins (tannins) from the berries. The effect is intensified by filling the empty space in the container with carbon dioxide. The period can last for days, weeks or several months and is known as the maceration period.
As a rule, the process takes place at room temperature and is called skin contact (French: skin contact). At low temperatures between around 5 and 8 to 10 °Celsius, the process is referred to as cryomaceration (cold maceration), in which case a gentler leaching of the substances takes place with the aim of producing mild wines that are not too tannic. Maceration takes place before mash fermentation. As soon as fermentation begins, one can no longer speak of maceration, although the transition is smooth. Special forms are the Metodo Ganimede process developed in Italy with special fermentation tanks, as well as carbonic maceration or Macération semi-carbonique. Wines produced with longer maceration are the Orange Wine (mostly white wine) and Natural Wine types that have become popular in recent years.
Further information
For the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).
