Maceration is the winemaking process where the phenolic materials of the grape— tannins, coloring agents (anthocyanins) and flavor compounds— are leached from the grape skins, seeds and stems into the must. Winemaking, or vinification, is the production of Wine, starting with selection of the Grapes and ending with bottling the finished wine In Organic chemistry, phenols, sometimes called phenolics, are a class of Chemical compounds consisting of a Hydroxyl group (- Tannins are Astringent, bitter plant Polyphenols that either bind and Precipitate or shrink Proteins The astringency from the tannins is what Not to be confused with Anthocyanidin, their sugar free counterparts MUST may refer to Militära underrättelse- och säkerhetstjänsten, the Swedish Military Intelligence and Security Service Misr University The term is usually used in reference to wine, but is sometimes used with other drinks, such as piołunówka, Campari and crème de cassis. Piołunówka is a very bitter alcoholic infusion (so-called Polish " Nalewka " made by macerating wormwood in alcohol Campari is an alcoholic (alcohol 205% 41 proof Aperitif obtained from the infusion of sixty ingredients combined and macerated in a blend of distilled water Crème de Cassis is a Blood - Red, Sweet, Blackcurrant -flavored Liqueur, and is an ingredient of kir, an It is also the term used to describe the process of steeping unflavored spirit with herbs for making herb-based alcohol like Absinthe. Absinthe is traditionally a distilled, highly alcoholic (45%-75% ABV) beverage Maceration is the main process by which the red wine receives its red color, since 99% of all grape juice (with the exceptions of teinturiers) is clear-grayish in color. Teinturier, a French language term meaning to Dye or Stain, is a Wine term applied to Grapes whose flesh and juice is red In the production of white wines, maceration is either actively avoided or allowed in very limited manner in the form of a short amount of skin contact between the must prior to pressing. A wine press is a device used to extract Juice from crushed Grapes during Wine making. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. Varietal describes Wines made primarily from a single named Grape variety. Sauvignon blanc is a green-skinned Grape variety which originates from the Bordeaux region of France. Sémillon is a golden-skinned Grape used to make dry and sweet white Wines most notably in France and Australia. For Rosé, red wines grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. A rosé (From French rosé ‘pinkish’ Wine has some of the color typical of a red wine but only enough to turn it pink [1]
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Process
The process of maceration begins, to varying extent, as soon as the grapes skins are broken and exposed to some degree of heat. In Physics, heat, symbolized by Q, is Energy transferred from one body or system to another due to a difference in Temperature Temperature is the guiding force with higher temperatures encouraging more breakdown and extraction of phenols from the skins and other grape materials. Temperature is a physical property of a system that underlies the common notions of hot and cold something that is hotter generally has the greater temperature Maceration continues during the fermentation period and can last well past the point when the yeast has converted all sugars into alcohol. The process of fermentation in Wine is the Catalyst function that turns Grape juice into an Alcoholic beverage. The process itself is a slow one with compounds such as the anthocyanins needing to pass through the cell membrane of the skins in order to come into contact with the wine. During fermentation higher temperatures and higher alcohol levels can encourage this process with the alcohol acting as a solvent to assist in the breakdown of the organic compounds within the grape materials. In Chemistry, an alcohol is any Organic compound in which a Hydroxyl group ( - O[[hydrogen H]]) is bound to a Carbon A solvent is a liquid or gas that dissolves a solid liquid or gaseous Solute, resulting in a Solution. An organic compound is any member of a large class of Chemical compounds whose Molecules contain Carbon. This process seems to slow down once the wine reaches an alcohol level of 10%. [1]
Throughout the fermentation process, carbon dioxide is released as a byproduct of the conversion of sugar into alcohol. Carbon dioxide ( Chemical formula:) is a Chemical compound composed of two Oxygen Atoms covalently bonded to a single The carbon dioxide seeks to escape from the must by rising to the top of the mixture, pushing the grape skins and other materials to the top as well. This forms what is known as a cap that is visible on top of the fermentation vessel. At this point a very limited amount of the must comes into contact with the skins and winemakers seek to correct this by pushing down the cap (either with equipment or the traditional method of stomping down with their feet) or by pumping wine out from under and over onto the cap. This process of "pumping over" or "punching down" the cap is done often throughout the fermentation process depending on the extent of maceration the winemaker desires. [1]
Benefits
Depending on the varietal, the process of maceration can help bring out many flavors in the wine that would otherwise be lacking. It can enhance the body and mouthfeel for many wines as well as strengthen the color. The use of Wine tasting descriptors allow the taster an opportunity to put into words the Aromas and Flavors that they experience and can be used in assessing Mouthfeel is a product’s physical and Chemical interaction in the mouth Greater extraction can add to the complexity and life expectancy of the wine by developing more complex tannins that will soften over a longer period of time. With these benefits does come the risk of developing various wine faults such as the development of acetic (or "volatile") acidity. A wine fault or defect is an unpleasant characteristic of a Wine often resulting from poor Winemaking practices Acetic acid, also known as ethanoic acid, is an organic chemical compound, giving Vinegar its sour taste Too much extraction can also increase the harshness of some tannins to where the wine is not very approachable to most wine drinkers. [1]
Other processes
The process of cold maturation is where temperatures of the fermenting must are kept low to encourage extraction by water and added sulfur dioxide rather relying principle on heat and alcohol to act as a solvent. This technique was popular in the production of Burgundy wines in the 1970s & 1980s but there is still some debate among enologists about the overall benefits and resulting quality of the wine. Burgundy wine ( is wine made in the Burgundy region in eastern France. Oenology ( BrE) or enology ( AmE) is the science and study of all aspects of Wine and Winemaking from the grape harvest to bottle [1]
Carbonic maceration is the fermentation of whole clusters of unbroken grapes in an atmosphere saturated with carbon dioxide, which prevents traditional yeast fermentation. Carbonic maceration is a Winemaking technique often associated with the French wine region of Beaujolais, in which whole Grapes are fermented In Chemistry, saturation has five different meanings In Physical chemistry, saturation is the point at which a Solution of a substance Carbon dioxide ( Chemical formula:) is a Chemical compound composed of two Oxygen Atoms covalently bonded to a single It is a process different from what is commonly referred to in winemaking as "maceration".
References
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