Maceration: Difference between revisions
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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. | |||
In Wine making it is the period of time [[Wine|wine]] [[Grape|grape]] [[Juice|juice]] spends in contact with the skins and seeds. | |||
== Homedistller Forum Links == | |||
*[http://homedistiller.org/forum/viewtopic.php?f=4&t=67771 Botanicals and the alchemy of flavor extraction] | |||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 10:54, 18 September 2017
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.
In Wine making it is the period of time wine grape juice spends in contact with the skins and seeds.