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Maceration of dried fruit in rum and apple juice. Maceration is the process of preparing foods through the softening or breaking into pieces using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food, or absorb the flavor of the liquid into the food. [1]
Maceration continues during the fermentation period, and can last well past the point when the yeast has converted all sugars into alcohol. The process itself is a slow one with compounds such as the anthocyanins needing to pass through the cell membrane of the skins to come into contact with the wine.
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
In red wine production, the maceration process was traditionally done in large vats where the fermentation process would begin (in the picture this is noted by the presence of carbon dioxide bubbles). Secondary fermentation would take place when the wine is transferred to a second container such as a carboy or oak barrel.
Maceration (bone), a method of preparing bones; Acid maceration, the use of an acid to extract micro-fossils from rock; Maceration, in chemistry, the preparation of an extract by solvent extraction; Maceration, in biology, the mechanical breakdown of ingested food into chyme; Skin maceration, in dermatology, the softening and whitening of skin ...
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
An alternative method to maceration is hot press or thermovinification. [13] In this practice, winemakers heat up the grapes to extract the juice rather than pressing using a pressure method. The temperature and time ranges depending on the grape variety and preferences of the winemaker. [14]
A very high purity of starch (>99.5% db) can be recovered by wet-milling. Purity is important when the end product is high-fructose corn syrup or starch to be modified (using chemicals or enzymes) but it is not important during ethanol production. After centrifugation and washing, the starch is dried. [4]