| maceration |
To make soft by soaking or steeping in a liquid.
출처: www.weinbauer.com/glossary/index.cfm
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| maceration |
During fermentation, the steeping of the grape skins and solids in the wine, where alcohol acts as a solvent to extract color, tannin and aroma from the skins.
출처: www.allhlwines.com/glossary.html
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| maceration |
is a procedure by which blossom oils are extracted with the aid of warm fats. It is similar to enfleurage.
출처: www.auntjudysattic.com/About_Perfume.htm
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| maceration |
Prolonged skin and juice contact to extract flavors, color, and tannin, both before and after fermentation.
출처: www.thatsthespirit.com/en/wine/wine_glossary.asp
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| macerate |
To soak foods, usually fruit, in liquid so they absorb the liquid's flavor. The macerating liquid is usually alcohol, liqueur, wine, brandy or sugar syrup. Macerate is also frequently applied to fruits sprinkled with sugar, which intensifies natural flavor of the fruit by drawing out its juices.
출처: www.lowcarbluxury.com/cookingterms.html
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