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Maceration (Wine)
CHF 42.50
Auf Lager
SKU
KDH60S5RBKO
1 Verfügbar 
Geliefert zwischen Mo., 16.02.2026 und Di., 17.02.2026
Details
Maceration is the winemaking process where the phenolic materials of the grape tannins, coloring agents (anthocyanins) and flavor compounds are leached from the grape skins, seeds and stems into the must. The term is usually used in reference to wine, but is sometimes used with other drinks, such as pio unówka, Campari and crème de cassis. It is also the term used to describe the process of steeping unflavored spirit with herbs for making herb-based alcohol like absinthe. Maceration is the main process by which the red wine receives its red color, since 99% of all grape juice (with the exceptions of teinturiers) 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 between the must prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wines grapes are allowed some maceration between the skins and must, but not to the extent of red wine production.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130674441
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Genre Chemie
- EAN 9786130674441
- Format Fachbuch
- Titel Maceration (Wine)
- Herausgeber Alphascript Publishing
- Anzahl Seiten 88
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