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.