Examples of 'cold maceration' in a sentence
Meaning of "cold maceration"
cold maceration: Cold maceration is a winemaking process where grape skins are soaked in the juice at low temperatures to extract color and flavor compounds before fermentation
How to use "cold maceration" in a sentence
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cold maceration
Cold maceration before fermentation.
Grapes are harvested by hand then they go through a cold maceration for three days.
Cold maceration in a pneumatic press.
It ' a wine made with cold maceration or cold maceration.
Cold maceration to extract the full aromatic range of the grape.
For example, another option would be to use cold maceration.
Firstly a cold maceration is done in order to potentiate the primary aromas of the grapes.
The wine undergoes a short period of cold maceration of around 6 hours.
Prepared by cold maceration Treixadura and work on godello.
We pick the grapes by hand prior to pre-fermentation cold maceration.
Cold maceration and controlled-temperature fermentation.
Alcoholic fermentation begins thanks to natural yeasts, after a few days of cold maceration.
Pre-fermentation cold maceration is sometimes carried out.
Fermentation takes place in traditional open-topped concrete tanks, following two days of pre-fermentary cold maceration.
Pre-fermentative cold maceration for 3 hours to extract the maximum varietal character.
See also
Vinification / Hand harvested grapes are selected on the table before cold maceration.
Cold maceration followed by low-temperature fermentation enables a better extraction of the aromas of the wine.
The vinification process began with a cold maceration for 10 days, followed by a slow alcoholic fermentation at 29 C.
Cold maceration takes place before fermentation for 48 hours.
Winemaker, Santiago Margozzini Fermentation, The grapes first underwent a short, cold maceration.
Cold maceration for 2 to 5 days to extract aromas and ripe tannins.
Pre-fermentation cold maceration 4 hours.
Cold maceration during 24 hours to extract the maximum of colour and aromas.
The non-destemmed grapes are pressed, followed by a cold maceration during 48 hours.
Cold maceration for 4 days, traditional fermentation and maceration under marc for 23 days.
Harvested on the 4th of October . Cold maceration for 24 hours followed by a 20 day fermentation period.
Cold maceration then alcoholic fermentation under temperature control to 31°C maximum ; Vatting time between 2 and 3 weeks.
Maceration, cold maceration at 8ºC for one night.
Cold maceration and alcoholic fermentation at 26°C.
Elaboration, Cold maceration in stainless steel tanks for 2 to 3 weeks.
Elaboration, Cold maceration for 2 days . Aged for 15 months in new French oak barrels.
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Examples of using Maceration
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Postfermentative maceration depending on the vintage features
Add to crushed grapes at the beginning of maceration
Maceration lasts anywhere from hours to months
