Maceration – maceration of the grape must by solid particles of grapes to produce substances involved in the construction of aromatic compounds, anthocyanins (plant pigments), tannins and other substances found mainly in the skins and seeds of grapes.

In the case of white wines, maceration is preceded by alcoholic fermentation, a short time and is carried out at low temperatures (cold maceration). The exception is orange wine.

In the production of red wines, maceration takes place during alcoholic fermentation, a longer and takes place at higher temperatures.