{"id":13876,"date":"2026-03-06T10:47:13","date_gmt":"2026-03-06T10:47:13","guid":{"rendered":"https:\/\/curated.winescurated.com\/?post_type=wcp_glossary&p=13876"},"modified":"2026-03-06T10:47:13","modified_gmt":"2026-03-06T10:47:13","slug":"maceration","status":"publish","type":"wcp_glossary","link":"https:\/\/winescurated.com\/uk\/glossary\/maceration\/","title":{"rendered":"Maceration"},"content":{"rendered":"

Maceration in wine is the process of soaking crushed grape skins, seeds and stems in the juice (must) to extract color, tannins and aroma compounds. Maceration can be cold (before fermentation), warm (during fermentation), or carbonic (used in making Beaujolais wines). It is crucial in red wine creation as it is responsible for their structure and color, with wines which are soaked for longer being fuller bodied and deeper colored. Ros\u00e9s and some white wines are also macerated for varying periods of time.<\/p>\n","protected":false},"author":4,"featured_media":0,"template":"","glossary_category":[113],"class_list":["post-13876","wcp_glossary","type-wcp_glossary","status-publish","hentry"],"yoast_head":"\nWhat is Maceration? 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