macerate

listen to the pronunciation of macerate
İngilizce - İngilizce
A macerated substance
To soften (something) or separate (something) into pieces by means of immersing it in a liquid
To make lean; to cause to waste away
To subdue the appetite by poor or scanty diet; to mortify
{v} to steep, soak, infuse, make lean
To soak in a flavored liquid; usually refers to fruit
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
become soft or separate and disintegrate as a result of excessive soaking; "the tissue macerated in the water"
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
To soak ingredients for extraction of soluble components
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
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
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
separate into constituents by soaking
{f} soften by soaking; cause to decompose or disintegrate; become soft, disintegrate; cause to become thin, make lean
To subdue the appetites of by poor and scanty diet; to mortify
cause to grow thin or weak; "The treatment emaciated him"
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 )
soften, usually by steeping in liquid, and cause to disintegrate as a result; "macerate peaches"; "the gizzards macerates the food in the digestive system"
To soak until soft
To soften (something), or separate (something) into pieces, by immersion in a liquid
When you macerate foods, you let food, usually fruit, steep in wine or spirits
the shredding of fibers, such as for use in a molding resin
maceration
{n} an infusion, the act of wasting
macerated
Simple past and past participle of to macerate
macerates
Third person singular simple present of to macerate
macerating
Present participle of to macerate
maceration
The act of soaking grape solids in their juice for certain time periods prior to fermentation of the juice Often used for Chardonnay production
maceration
{i} act or process of softening by soaking; act or process of separating or dissolving; process of becoming thin, wasting away
maceration
The soaking, for a greater or lesser period, of the grape skins in the must which is fermenting
maceration
The extended contact of the skins with the must to extract aromas, colour and tannins It can preceed or be done after the fermentation
maceration
softening by the action of a liquid (i e urinary incontinence, drainage, etc )
maceration
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
maceration
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
maceration
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
maceration
consists in soaking stuff in a liquid in order to extract soluble matter from it
maceration
An herbal infusion made with cold water
maceration
extreme leanness (usually caused by starvation or disease)
maceration
softening due to soaking or steeping
maceration
A softening or sogginess of the tissue owing to retention of excessive moisture which presents as moist, red/white and wrinkled
maceration
During fermentation, the steeping of the grapeskins and solids in the wine, to extract color and aroma from the skins
maceration
Steeping the grape skins and other solids during fermentation with the purpose of extracting color, tannin, and aroma from them
maceration
A remedy prepared by soaking plant material in vegetable oil or water See also Infusion and Phytol
maceration
The act or process of macerating
maceration
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
maceration
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
maceration
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
macerator
{i} machine which macerates, machine which breaks down
macerator
one who macerates
macerate

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    mac·er·ate

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    Etimoloji

    [ 'ma-s&-"rAt ] (verb.) 1547. From Latin mācerātus, perfect passive participle of mācerō, from Indo-European mag- (“to knead”) (also mak-) By Calvert Watkins, p. 50, "mag-" entry, item 5.

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