maceratie

Maceratie, or maceration, is the process of softening or extracting substances from solid material by soaking it in a liquid. The term is used in culinary, pharmaceutical, and scientific contexts and derives from the French macération, from Latin macerare, meaning to soften or soak.

In winemaking, maceration denotes the contact between grape skins and the fermenting must. This extractive phase colors the wine, contributes tannins, and releases aromas. Winemakers may employ cold or short maceration before fermentation or extended maceration during and after fermentation, influencing color, flavor, and texture.

In herbalism and pharmacognosy, maceration describes soaking plant material in a solvent such as water, ethanol, or oil to draw out active constituents. The resulting liquid is a macerate or tincture; in some cases the material is later pressed or filtered. Time and temperature depend on solubility and stability.

In cooking and gastronomy, maceration commonly involves sprinkling sugar on fruit to draw out juices and fragrance, producing a syrup and soft, flavorful fruit used in desserts and drinks. Alcoholic macerations (such as fruit steeped in wine or spirits) are also common and impart aroma and sweetness.

Maceration differs from infusion, which relies mainly on hot liquid for rapid extraction, and from percolation, which passes liquid through solid material. It is valued for gentle, gradual extraction that preserves delicate compounds or textures.