maceration

listen to the pronunciation of maceration
Englisch - Englisch
{n} an infusion, the act of wasting
The soaking, for a greater or lesser period, of the grape skins in the must which is fermenting
A softening or sogginess of the tissue owing to retention of excessive moisture which presents as moist, red/white and wrinkled
softening by the action of a liquid (i e urinary incontinence, drainage, etc )
{i} act or process of softening by soaking; act or process of separating or dissolving; process of becoming thin, wasting away
During fermentation, the steeping of the grape skins and solids in the wine, where alcohol acts as a solvent to extract color, tannin and aroma from the skins
During fermentation, the steeping of the skins of red grapes and solids in the wine, where alcohol acts as a solvent to extract color, tannin and aroma from the skins
The prolonged contact of the must and the sediments during fermentation; maceration is longer or shorter depending on whether one wishes to obtain a red or rosé wine It is during maceration that the aromas and tannins are diffused
A remedy prepared by soaking plant material in vegetable oil or water See also Infusion and Phytol
Steeping the grape skins and other solids during fermentation with the purpose of extracting color, tannin, and aroma from them
During fermentation, the steeping of the grapeskins and solids in the wine, to extract color and aroma from the skins
softening due to soaking or steeping
The act of soaking grape solids in their juice for certain time periods prior to fermentation of the juice Often used for Chardonnay production
extreme leanness (usually caused by starvation or disease)
An herbal infusion made with cold water
consists in soaking stuff in a liquid in order to extract soluble matter from it
The period of time the grapes spend in contact with their skins Longer contact brings out at times more subtle or even more robust flavors; more color; more aromas; more tannins; etc
During  fermentation, the steeping of the grape skins and solids in the wine, where alcohol acts as a solvent to extract color, tannin and aroma from the skins
During fermentation, the steeping of the grape skins and solids in the wine, where alcohol acts as a solvent to extract colour, tannin and aroma from the skins
The extended contact of the skins with the must to extract aromas, colour and tannins It can preceed or be done after the fermentation
The act or process of macerating
macerate
To subdue the appetite by poor or scanty diet; to mortify
macerate
To make lean; to cause to waste away
macerate
To soften (something) or separate (something) into pieces by means of immersing it in a liquid
macerate
{v} to steep, soak, infuse, make lean
macerate
separate into constituents by soaking
macerate
Soaking fruit or vegetables in wine, liquor, or syrup so that they may absorb these flavors Salt and sugar macerations are used to draw excess moisture out of the food for a secondary preparation This is done for canning, jam and preserve making, and to remove bitter flavors from vegetables
macerate
If you macerate food, or if it macerates, you soak it in a liquid for a period of time so that it absorbs the liquid. I like to macerate the food in liqueur for a few minutes before serving Cognac is also used to macerate and flavour ingredients and casseroles Seal tightly then leave for four to five days to macerate. = marinate. to make something soft by leaving it in water, or to become soft in this way (past participle of macerare )
macerate
the shredding of fibers, such as for use in a molding resin
macerate
When you macerate foods, you let food, usually fruit, steep in wine or spirits
macerate
To soften (something), or separate (something) into pieces, by immersion in a liquid
macerate
A macerated substance
macerate
To soak until soft
macerate
soften, usually by steeping in liquid, and cause to disintegrate as a result; "macerate peaches"; "the gizzards macerates the food in the digestive system"
macerate
cause to grow thin or weak; "The treatment emaciated him"
macerate
To soak fruit or other food in liquid in order to soften and flavor it with the liquid Brandy is often the soaking liquid Recipe: Old Southern Berry Shrub
macerate
To subdue the appetites of by poor and scanty diet; to mortify
macerate
{f} soften by soaking; cause to decompose or disintegrate; become soft, disintegrate; cause to become thin, make lean
macerate
To soak in a flavored liquid; usually refers to fruit
macerate
to soften by soaking; to cause disintegration of tissues, etc , by separation of cells, e g by microbiological action, solutions of pectolytic enzymes, chelating solutions such as ethylenediaminetetraacetic acid (EDTA), etc The term is frequently used incorrectly instead of comminute, q v
macerate
To soften by steeping in a liquid, with or without heat; to wear away or separate the parts of by steeping; as, to macerate animal or vegetable fiber
macerate
To soften by wetting or soaking In this context it refers to degenerative changes and disintegration of skin when it has been kept too moist
macerate
To soak ingredients for extraction of soluble components
macerate
become soft or separate and disintegrate as a result of excessive soaking; "the tissue macerated in the water"
maceration

    Silbentrennung

    mac·e·ra·tion

    Aussprache

    Etymologie

    [ 'ma-s&-"rAt ] (verb.) 1547. Latin maceratus, past participle of macerare to soften, steep.

    Wort des Tages

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