macération

Maceration is the process of extracting flavors, colors, aromas, or active substances from solids by soaking them in a liquid solvent, typically at room temperature. It relies on diffusion and solubility over time. The term comes from the French macération, from Latin macerare meaning to soften or soak.

In winemaking, maceration refers to soaking grape skins, seeds, and stems during fermentation to extract pigments (anthocyanins) and tannins, shaping color and structure. Duration and temperature affect results; methods include cold maceration, warm maceration, and carbonic maceration for rosé and certain red wines.

In food and beverages, maceration is used to release fruit flavors and juices by sprinkling sugar or soaking in liquor, wine, or liqueur. Classic examples include macerated berries with sugar for desserts, or brandy-soaked fruits. In culinary infusion, herbs or spices can be macerated in oil or vinegar to create flavorful bases.

In perfumery, cosmetics, and pharmacology, maceration describes soaking plant materials in a solvent (oil, alcohol) to create tinctures or infused oils, from which active ingredients or fragrances are later extracted. Duration varies from hours to weeks; solvent choice depends on desired compounds.

A separate sense in medicine and biology: tissue maceration refers to the softening or breakdown of tissue, often after injury or during processing.