Maceration

Part of the wine making process; the time during which the grape juice is left in the vat and in contact with the grape solids (skins & stems). The length of this process depends entirely on the level of tannin and depth of color required in the final wine. This prolonged contact may occur before or after fermentation.

The winemaker's judgment and talent determines the method and time period when the tannic elements and the color of the skin diffuse in the juice ("must"). Typically, the solids in the vat float to the top forming a cap, and they are periodically pushed back down and submerged into the mixture.

Temperature is a key element during this process, and cooling techniques (primitive or machine controlled) are used to keep the vats at the correct temperature. Ultimately, the skins are removed from the mix when the liquid has achieved the right amount of flavor and color.

Key Points

In the situation of new wines, maceration is very short as the vines are supple and contain little tannin.
Lengthy macerations are of no benefit to many wine products, as tasting characteristics produced are unwanted.
Premium red wines greatly benefit from maceration lasting 3 to 4 weeks or more.
The rough manipulation of grapes should be avoided, before and during maceration, to prevent the violent extraction of grassy characteristics.
Sauvignon Blanc being highly aromatic and acidic is an example of a varietal which benefits greatly from the maceration process.

Contributor: WineDefintions Staff Writer

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