Glossary
Maceration
/mass-er-AY-shun/
Soaking grape skins in juice to extract color, tannin, and flavor.
Full Definition
Maceration is the contact between grape juice/wine and grape skins, extracting color, tannin, and flavor compounds. For reds, it occurs during and sometimes after fermentation. Duration ranges from days to months depending on desired style. Extended maceration produces deeper color and firmer tannins. White wines typically have minimal skin contact.
Related Terms
See Also
Reference
More terms starting with M
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Wine showing oxidation and heat damage, like Madeira.
Magnum
A 1.5-liter bottle, holding two standard bottles.
Malic Acid
A tart acid in grapes, converted to lactic acid during ML.
Malolactic Fermentation
Bacterial conversion of tart malic acid to softer lactic acid.
Master of Wine
The most prestigious wine qualification worldwide.
Maturation
The development and aging of wine.