Maceration in wine is the process of keeping grape must, skins, and seeds together. The purpose of this process is to ensure that the must has an appropriate flavor. Wines made with must that has been macerated long enough are more flavorful. This stage, which gives the wine its color, is considered one of the stages of wine production. The aroma and taste of the wine also take shape during this time. After the maceration process, the must becomes suitable for appealing to the palate, eye, and nose. Wine production is completed with the fermentation process.
What Are the Maceration Techniques?
The maceration techniques for wine are as follows:
- Cold maceration: This technique allows for the production of intensely flavored and dark-colored wines.
- Thermovinification: Maceration is carried out by heating and cooling the must. It is notable for its short completion time.
- Extended maceration: This is frequently used in Turkey and lasts for about three days. It is famous for reducing the bitter taste in the must.
- Delestage: This is based on the principle of separating the must and the cap. It is frequently used in fruity wines and can take up to six days to complete.
- Pigage: This is a maceration process that involves breaking up the cap. It is known for giving the wine its color.
Maceration techniques in wine differ according to the desired outcome.