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In short, maceration is a term used to describe the contact between the must or wine and grape skin/seeds/stems. Maceration is important for the red wine to extract its dyes and tannins. The process usually takes place throughout the alcoholic fermentation but it can also be used in part or afterwards. Some producers use maceration before the actual fermentation in order to extract color and aromas, since the non-fermented must be kept refrigerated in order not to start the fermentation. The color and aroma substances are extracted in an aqueous solution, while the tannins are extracted in an alcoholic solution, i.e., a brewing or pre-fermented must.

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Italy extends over 10 latitudes – from continental climate to subtropical climate?