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maceration
[mas-uh-RAY-shun]

The period of time grape juice spends in contact with the skins and seeds. Extended maceration, which is used only with red wines, takes place after PRIMARY FERMENTATION and prolongs this contact period. The objectives of extended maceration are to increase the wine’s depth of color, intensify its aroma, and, according to some winemakers, SOFTEN any harsh, bitter TANNINS so a wine is better suited for aging. In the cold maceration process (sometimes called cold soak), the grape juice mixture (MUST) is cooled rapidly and held at a temperature of about 50°F for 5 to 10 days before fermentation is triggered. Some French winemakers add SULFUR DIOXIDE to further control fermentation. Cold-maceration advocates believe this period of pre-fermentation (in the absence of alcohol) favorably extracts PHENOLIC COMPOUNDS, thereby producing wines with increased color intensity and more complex flavors and aromas. See also CUVAISON; CARBONIC MACERATION.
Related Links: carbonic maceration, cuvaison, whole berry fermentation, fermentation
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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