maceration juice

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• Maceration (food) — Maceration, also known as macerating in food preparation refers to softening or breaking into pieces with liquid.Raw, dried or preserved fruit or vegetables are soaked in liquid to soften and to absorb the flavor of the liquid.… …   Wikipedia

• Maceration (wine) — Cabernet Sauvignon musts interact with the skins during fermentation to add color, tannins and flavor to the wine. Maceration is the winemaking process where the phenolic materials of the grape tannins, coloring agents (anthocyanins) and flavor… …   Wikipedia

• maceration — /mas euh ray sheuhn/, n. 1. the act or process of macerating. 2. a process in winemaking in which the crushed grape skins are left in the juice until they have imparted the desired color or the proper amount of tannins and aroma. [1485 95 < L… …   Universalium

• Carbonic maceration — is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Conventional alcoholic fermentation involves crushing the grapes to …   Wikipedia

• insuccation — Maceration or soaking, especially of a crude drug to prepare it for further pharmaceutical operation. [L. insuco, pp. atus, to soak in, fr. in, in, + sucus, juice, sap (improp. succ )] * * * in·suc·ca·tion (in″sə kaґshən) [L.… …   Medical dictionary

• Winemaking — Wine grapes. Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit… …   Wikipedia

• sugar — sugarless, adj. sugarlike, adj. /shoog euhr/, n. 1. a sweet, crystalline substance, C12H22O11, obtained chiefly from the juice of the sugarcane and the sugar beet, and present in sorghum, maple sap, etc.: used extensively as an ingredient and… …   Universalium

• Phenolic content in wine — The phenolic compounds in Syrah grapes contribute to the taste, color and mouthfeel of the wine. The phenolic compounds natural phenol and polyphenols in wine include a large group of several hundred chemical compounds that affect the taste,… …   Wikipedia

• Fermentation (wine) — Fermenting must. The process of fermentation in wine turns grape juice into an alcoholic beverage. During fermentation, yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide (as a …   Wikipedia

• Phenolic compounds in wine — The phenolic compounds in wine include a large group of several hundred chemical compounds, known as polyphenolics, that affect the taste, color and mouthfeel of wine. This large group can be broadly separated into two categories flavonoids and… …   Wikipedia

• Raisin — Pour les articles homonymes, voir Raisin (homonymie). Grappes de raisin sur la vigne …   Wikipédia en Français