Winemaking Technique
Maceration
Maceration & Extraction
Maceration is the soaking of grape skins in juice or wine to extract color, tannin, flavor compounds, and aroma precursors. Duration and temperature determine whether the result is a pale rosé, a structured red, or an amber skin-contact white.
Also known as: Skin contact, Skin maceration
Purpose
Extract color, tannin, and flavor compounds from grape skins.
Process stage
Fermentation
How it works
- Red wines
- Rosé
- Orange wines
Common wine styles
Common grape varieties
Common regions
Descriptors created
Descriptors reduced
Opposite techniques
Serving implications
Beginner explanation
Maceration time is why red wine is red — longer skin contact means more color and tannin.
FAQ
- How is maceration different from cold soak?
- Cold soak is a pre-ferment maceration at low temperature; maceration generally refers to skin contact during or after fermentation.
Related ontology entities
- Cabernet Sauvignon Wine Style
- Sangiovese Wine Style
- Tempranillo Wine Style
- Rosé Wine Style
- Bordeaux Wine Region
- Tuscany Wine Region
- Rioja Wine Region
- Provence Wine Region
- Tannic Descriptor
- Rich Descriptor
- Earthy Descriptor
- Cabernet Sauvignon Grape Variety
- Pinot Noir Grape Variety
- Room Temperature Serving
- Extended Decant Serving