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General term (lat. macerare = soaking) for the extraction of extracts by letting plant parts soak in liquids like alcohol, oil or water. The addition of herbs, flowers or fruits to alcoholic beverages with the aim of flavouring them is also called maceration. The product is called macerate. It is a purely physical process in which no chemical substance-changing processes take place. If this process is supported by heat addition or heating of the mash, it is also called digestion (see mash heating). The longer the duration, the more intensive is the extraction (leaching) of anthocyanins (colouring agents) and tannins (tanning agents) from the berries. The effect is further intensified by filling the empty space in the container with carbon dioxide.

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