Maceration
Maceration (/ˌmæsəˈreɪʃən/) in winemaking refers to the process by which grape solids such as skins, seeds, and occasionally stems remain in contact with the juice or fermenting must. The term derives from the Latin *macerare*, meaning “to soften by soaking”. Maceration is central to the production of red wines and contributes to colour, flavour, aroma, and tannic structure.[1]
Background
Maceration has been integral to winemaking since antiquity, when extended contact between skins and juice was often unavoidable due to primitive fermentation vessels.[2] While all grape must undergoes some degree of skin contact, the technique is most significant in red wine production, where prolonged maceration extracts pigments and phenolic compounds that define style and longevity. In contrast, most white wines are made with minimal skin contact, though exceptions exist in the form of “orange wines” where prolonged maceration is deliberately applied.[3]
Extraction and Phenolics
During maceration, key compounds diffuse from grape skins and seeds into the must. Anthocyanins provide colour, while tannins contribute to astringency, structure, and ageing potential.[4] Volatile aroma precursors, polysaccharides, and other phenolics also influence the sensory profile of the finished wine.
The rate and extent of extraction are strongly influenced by temperature, ethanol concentration, and duration of contact. Warmer fermentations and higher alcohol levels promote greater solubility of tannins, while shorter macerations typically yield lighter-coloured, softer wines.[5] Techniques such as pump-overs (remontage) and punch-downs (pigeage) are used to manage the floating cap of skins and ensure uniform extraction.
Winemaking Practices
Different maceration techniques are applied to achieve specific stylistic outcomes. Cold soak, or pre-fermentation maceration, involves chilling the must before fermentation to extract colour and aroma without excessive tannin.[6] Extended maceration continues skin contact after fermentation, producing wines with deeper colour and more pronounced tannins.
Other specialised forms include carbonic maceration, in which whole grapes ferment in a carbon dioxide–rich environment, producing highly aromatic wines with low tannin, most famously in Beaujolais.[7] In rosé production, brief maceration imparts colour before the juice is separated from the skins. A revival of prolonged maceration for white grapes has also gained attention, resulting in amber-hued wines with notable texture.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, p. 440.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984, p. 123.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, p. 289.
- ↑ Iland et al., Chemical Analysis of Grapes and Wine: Techniques and Concepts, Patrick Iland Wine Promotions, 2004, p. 73.
- ↑ Boulton et al., Principles and Practices of Winemaking, Springer, 1999, pp. 213–215.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984, p. 126.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, p. 441.