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Maceration is the chief means of producing a flavored alcoholic beverage, such as cordials and liqueurs. Fruit flavors are usually derived by maceration, in which they are steeped in alcohol to absorb almost all of the aroma, flavor and color of the fruit.

Maceration can be done post distillation as a finished product (as in a liquor or cordial) or the macerated mixture can be run through the still again as in a genever to produce the final product.

In Wine making it is the period of time wine grape juice spends in contact with the skins and seeds.

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