Maceration
Intermediate Winemaking & Viticulturemass-uh-RAY-shun
Definisi
Skin contact during and after fermentation to extract color and tannin.
Mendalam
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.
Panduan Terkait
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- Nebbiolo: Barolo, Barbaresco, and Beyond
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- 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
Detail
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- Winemaking & Viticulture
- Tingkat Kesulitan
- Intermediate
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