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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.
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 ...
Food is, of course, one of the most perishable items and very difficult to recover. However, there are certain foods that do actually stand the test of time well.
The rate of putrefaction is greatest in air, followed by water, soil, and earth. The exact rate of putrefaction is dependent upon many factors such as weather, exposure and location. Thus, refrigeration at a morgue or funeral home can retard the process, allowing for burial in three days or so following death without embalming. The rate ...
Maceration is defined as the softening and breaking down of skin resulting from prolonged exposure to moisture. It was first described by Jean-Martin Charcot in 1877. [ 1 ] [ 2 ] Maceration is caused by excessive amounts of fluid remaining in contact with the skin or the surface of a wound for extended periods.
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Carbonic maceration techniques (e.g. semi-carbonic maceration) have recently been adapted to coffee processing. The ripe coffee cherries are placed inside a hermetic stainless steel tank and left to undergo an anaerobic fermentation. This fermentation process brings out intense aromas, with a taste profile akin to red wine and whisky.