Maceration is the process of extracting ingredients and pigments from fruit peels and seeds by immersing the fruit peels and seeds in fruit juice during the production process of red wine.
The higher the fermentation temperature, the shorter the period, and the lower the temperature, the longer the period, but generally it takes about a week or two to complete.
Generally, it is performed at the same time as alcoholic fermentation, and when finished, the squeezing work is performed.
A number of technologies have been devised, such as low temperaturemaceration before fermentation and maceration after fermentation.