Term for the period in the preparation of red wine and partly also white wine during which the grape must remains on the mash before and/or after fermentation in order to extract as many anthocyanins (colouring substances), tannins (tannins) and aromatic substances from the grape skins as possible. The longer this period lasts (days, weeks to many months), the more colourful and tannic the wine becomes. The process itself is called maceration (softening of plant or animal tissues during prolonged contact with liquids). See the various processes in this regard under extraction and mash fermentation; as well as all processing steps under the topic portal keyword winemaking.
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