Maceration
Intermediate Winemaking & Viticulturemass-uh-RAY-shun
Définition
Skin contact during and after fermentation to extract color and tannin.
En Détail
The duration and temperature of maceration determine a red wine's style. Short, cool maceration (5-7 days) produces light, fruity reds. Extended maceration (3-4 weeks) yields deeply colored, tannic wines for aging. White wines rarely undergo maceration, though skin-contact (orange) wines are an exception. Carbonic maceration uses whole berries in CO2 for a different extraction profile.
Guides Associés
- What Is Wine? A Complete Introduction
- Red vs White Wine: Understanding the Difference
- Cabernet Sauvignon: The King of Red Grapes
- Cabernet Sauvignon: The King of Red Grapes
- Syrah/Shiraz: Two Names, One Great Grape
- Sangiovese: The Heart of Italian Wine
- Nebbiolo: Barolo, Barbaresco, and Beyond
- Barbera: Piedmont's Everyday Red with Serious Ambition
- Zinfandel: America's Heritage Grape and Its Many Faces
- Malbec: From Cahors to Mendoza, the Reinvention of a Classic Red
- Grenache: The Mediterranean Master of Warmth and Generosity
- Mourvèdre: The Dark, Brooding Heart of Mediterranean Reds
- Tuscany: Land of Sangiovese and Super Tuscans
- Barossa Valley: Australia's Bold Red Capital
- Rhône Valley: From Hermitage to Châteauneuf
- Piedmont: Home of Barolo and Barbaresco
- BBQ and Wine: Smoke, Char, and the Perfect Glass
- The Chemistry of Wine Color
- Winery Wastewater: Environmental Challenges
- Wine and Heart Health: What the Evidence Actually Shows
- Wine and the Gut Microbiome: How Wine Affects Digestive Health
- Antioxidants in Wine: Beyond Resveratrol
- Wine Headaches: Causes, Myths, and Prevention Strategies
Détails
- Catégorie
- Winemaking & Viticulture
- Difficulté
- Intermediate
- Prononciation
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