Maceration and tannin extraction

Maceration is the period during which grape must or wine is in contact with solid parts — skins, seeds and sometimes stems. The length and temperature of the maceration phase determine how much tannin and colour is extracted. Short maceration (3–5 days) yields light, soft red wines with little tannin, such as Beaujolais Nouveau. Long maceration (3–4 weeks or more) yields dark, tannic wines with long ageing potential, such as Barolo. Cold pre-fermentation maceration (cold soak) allows fruity anthocyanins to be extracted without tannin dissolving, because alcohol is required for tannin extraction. Stem inclusion contributes green, 'crunchy' tannins and can be deliberately added by the winemaker for structure.