Maceration

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Term (Latin macerare = to soak) for the production of extracts by steeping plant parts in liquids such as alcohol, oil or water. The addition of herbs, flowers or fruits to alcoholic beverages for the purpose of flavouring is also called maceration. The product is called a macerate. It is a purely physical process in which no chemical substance-changing processes take place.

Digerating

If this process is supported by heating the mash, it is also referred to as digestion. The longer the duration, the more intensive the extraction (leaching) of anthocyanins (colouring agents) and tannins (tannins) from the berries. The effect is further intensified by filling the empty space in the container with carbon dioxide. The period can be days, weeks or several months and is known as the maceration period.

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Roman Horvath MW
Domäne Wachau (Wachau)

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Digerating

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