macerované
Macerované is the Czech and Slovak adjective and participle form meaning "macerated" and is commonly used to describe materials that have been softened, broken down or infused by prolonged contact with a liquid. The term appears in culinary, enological, biological and industrial contexts.
In cooking, macerované usually refers to fruit treated with sugar, alcohol or syrup to draw out juices,
In winemaking, maceration denotes the period when crushed grape skins remain in contact with juice to extract
Outside food and drink, maceration describes the breakdown of biological tissue by soaking (used in laboratory
Typical variables in maceration are solvent type (water, alcohol, oil), temperature, time and mechanical agitation; enzymes