maceration

10 letters in word "maceration": A A C E I M N O R T.

No anagrams for maceration found in this word list.

• Definitions:
• a process of softening tissues by soaking in liquid.
• Skin softening by soaking.
• (mac·er·a·tion) (mas”?r-a´sh?n) [L. maceratio] 1. the softening of a solid by soaking. 2. in histology, the softening of a tissue by soaking, especially in acids, until the connective tissue fibers are so dissolved that the tissue components can be teased apart. 3. ...
• The processes through which red wine grape (or other fruit) skins, seeds, and pulp are mixed and mashed in with the fermenting juice to extract tannins, colored compounds, and aroma from the fruit. Different maceration programs have different effects. ...
• is the process of placing crushed fruit into distilled spirits for a period of time in order to impart the flavor of the fruit.
• This is the process of soaking grapes or must in either juice or alcohol in order to extract larger amounts of phenolics, inclusind color agents, flavor agents, and tannins. ...
• The procedure of leaving the grape skins and pips in contact with the juice. It is an essential step in red wine making as it is this procedure which gives it colour. A short maceration of white grape skins can make a white wine more aromatic.
• The process of removing the fleshy tissue surrounding seeds, often by soaking in water.
• Prolonged skin and juice contact to extract flavors, color, and tannin, both before and after fermentation.
• 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.
• This contact of grape skins with the juice is essential in making red wine. It extracts phenolic compounds including tannin and color.
• Stirring the grape skins (and sometimes stems) with the wine during the fermentation process in order to extract color, tannin and aroma.
• The prolonged contact of the must with the solid grape matter with a view to extracting the compounds that are responsible for giving it its color and aromas.
• The time the grape juice or wine spends with the grape skins. Extended maceration is done in red wine production to increase the extraction of color, flavor and body from the skins for days or weeks after the fermentation is over. ...
• (wine making term). A method used to impart color, aroma, flavor and tannin to red wine. There are several approaches to the process of steeping grape skins and solids in wine before or during fermentation: Cold maceration is performed before fermentation. ...
• one of three methods used in the making of cordials. The fruit or other flavoring is placed directly into the spirits and allowed to steep until the entire flavor has been extracted. Process like brewing tea.
• is a procedure by which blossom oils are extracted with the aid of warm fats. It is similar to enfleurage.
• A remedy prepared by soaking plant material in vegetable oil or water. The process of maceration makes the material soft.
• The process of allowing the grape skins to ‘sit’ with the juice. This is an essential part of making red wine as it is here that both the colour and the tannins come into the wine.
• Softening of the skin.
• The process of soaking the skins of red grapes in their juice to extract color, tannins and other substances into the wine.
• softening due to soaking or steeping bonyness: extreme leanness (usually caused by starvation or disease)
• Maceration is a bone preparation technique whereby parts of a vertebrate corpse are left to rot inside a closed container at near-constant temperature, to get a clean skeleton. It is a form of controlled putrefaction, the decomposition of a corpse by bacteria in anaerobic conditions. ...
• Maceration is a process which takes place during the fermentation of alcoholic beverages. The term is usually used in reference to wine, but is sometimes used with other drinks, such as pio?unówka.
• 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.

• macerating ←
• macerates ←
• maceraters ←
• maceration
• → macerations
• → macerative
• → macerator