wein.plus
Attention
You are using an old browser that may not function as expected. <br><strong>For a better, safer browsing experience, please upgrade your browser.</strong>

Log in Become a Member

Cryomaceration

A process also known as "cold maceration" (cryo = cold) in the preparation of mainly red wine, which takes place before fermentation (a similar process in white wine preparation is skin contact). It was propagated in Burgundy in the early 1970s by the Lebanese oenologist Guy Accad and first became popular in France, Italy and Australia. Through a special maceration of the mash, more primary, i.e. fruitier grape aromas are to be gently extracted. In contrast to conventional mash fermentation, advocates believe that a different or more optimal composition of the extracted phenols is achieved for the later wine.

Voices of our members

Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,076 Keywords · 46,829 Synonyms · 5,324 Translations · 31,411 Pronunciations · 186,794 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU