23 of December, 2025

What is Wine Maceration? Types of Maceration

15 Bodegas Editorial Team

Within the intricate process of winemaking, there's one phase we often overlook: wine maceration. What does maceration consist of, what is it used for, and how is it made? At 15 Bodegas, we're committed to teaching you all the secrets surrounding wine. That's why we invite you to join us in the following article so you can answer all these questions and many others related to maceration.

What does wine maceration consist of?

Maceration is the winemaking step in which the must resulting from grape crushing remains in contact with the skin, pulp, and seeds of the fruit. During this time, essential compounds present in the solid parts are extracted and transferred to the liquid. These solid parts are as follows:

- Anthocyanins: Natural pigments responsible for the color of wine, especially in reds. Their concentration and stability depend on factors such as grape varieties and fermentation conditions. The more anthocyanins extracted, the more intense the wine's color will be.

- Tannins: Organic compounds that provide structure, body, and astringency to wine. Tannins play a key role in the evolution of wine, contributing to its longevity and flavor complexity.

- Polysaccharides: Complex sugars released during maceration and bound to tannins. Although they do not contribute to sweetness, they influence the texture of the wine, providing smoothness and volume on the palate. They also help balance the astringency of tannins and improve color stability.

As you can see, the maceration process is important because these elements influence the color, structure, and sensory profile of the wine we will obtain later.

Depending on the type of wine, this phase can last for different periods. Red wine maceration requires a long period because it is important to achieve color intensity and body, something that is only possible through this process. Furthermore, the degree of must and pomace concentration also determines whether we are dealing with a young red wine or a Crianza. White wine maceration, on the other hand, takes a much shorter time, and in some wineries, this step is even omitted.

Types of Fermentation Depending on When it is Carried Out

Maceration takes place in the early stages of winemaking, just after grape crushing and before, during, or after wine fermentation. The timing of maceration will influence the character and properties of the final product. Therefore, winemakers must take this into account when choosing the most appropriate option for the wine they wish to make. Below, we explain each of these types in detail.

Pre-Fermentation Maceration

Pre-fermentation maceration takes place before alcoholic fermentation begins. It extracts more pigments and aromas. The result is fruitier, more complex wines with an intense color and a high aging capacity.

This type is also known as cold maceration, as it must be carried out at temperatures between 10 and 15 degrees Celsius (50 and 59 degrees Fahrenheit), otherwise, unwanted fermentation could occur. Pre-fermentation maceration usually lasts a minimum of 12 hours and a maximum of 48 for reds, and 24 for whites.

Fermentation Maceration

This is where maceration continues at the same time as the must ferments. It can last from 3 to 10 days, and during this period, the liquid is fully nourished with all the components of the must.

There is a difference between maceration and wine fermentation. They are not the same, although they are closely related. While the former seeks to obtain the essential compounds found in the solid parts of the grape, the latter is a chemical process in which yeasts transform the sugars in the must into alcohol and carbon dioxide. So, to simplify, maceration affects the organoleptic qualities of the wine, while fermentation is responsible for transforming the must into an alcoholic beverage.

Post-fermentation maceration

This is maceration that takes place after the alcoholic fermentation of the beverage. It is characterized by greater tannin extraction, making it a way for winemakers to achieve more structured wines. However, caution must be exercised with this type of aging because unwanted aromas and flavors can be released. If this happens, all the work and effort before aging would have been for nothing.

In post-fermentation aging, the standard time is 2 or 3 weeks. However, it can also last up to a month.

Wine Maceration Methods

We can distinguish different types of wine maceration based on the method used to carry out the process. Each of these methods has its own characteristics and effects on the wine, so this is something winemakers should keep in mind when choosing one or the other.

Carbonic Maceration of wine

Carbonic maceration of wine is a method that involves placing whole bunches of grapes in tanks where, in addition to the must, there is an environment devoid of oxygen and rich in carbon dioxide (CO₂), hence its name.

In this process, intracellular fermentation occurs within the grapes themselves. The skins then break, releasing their juices and, with them, their yeasts, which quickly come into contact with the sugar, allowing the alcoholic fermentation process to continue.

To ensure optimal carbonic maceration, it is essential to handle the grape bunches gently to avoid damaging the grapes. They must remain whole so they can experience the changes involved in the aforementioned process. Furthermore, care must be taken when placing them in the tanks, avoiding crushing them during handling. Finally, only a small portion of the grapes are submerged in the must.

The absence of oxygen and the pressure of CO₂ cause the grapes to begin fermenting from within, producing fewer tannins and a greater concentration of fruity aromas. This is why this method is primarily used for young, fruity wines, such as Beaujolais Nouveau in France or some Rioja reds in Spain.

Skin maceration of wine

This type of maceration is more common in white wine making, where the time periods are much shorter. It basically consists of leaving the grape skins in contact with the must, without allowing it to begin fermentation. Therefore, it is a common method in pre-fermentation macerations or those carried out cold.

After maceration, the must is separated from the skins, and the residue-free liquid is ready to continue the winemaking process. The next stage is fermentation.

Skin maceration of wine

Innovation in the wine industry has enabled the proliferation of revolutionary techniques such as thermovinification. This process combines heat and pressure to achieve a more efficient and rapid extraction of grape components, which accelerates the tedious maceration process.

Grapes are subjected to temperatures that can reach 85°C. After heating, the must is rapidly cooled so that alcoholic fermentation can begin in a controlled manner. This technique is especially useful for wines that need to be produced in a shorter time or for those that require greater aromatic and color intensity. The high temperature also helps to deactivate some enzymes that can negatively affect the wine's quality, reducing the possibility of undesirable flavors or aromas developing.

Due to its efficiency, resource optimization, sustainability, and ability to improve the final product, thermovinification has become a highly valued method within the wine industry.

We hope you've learned a few things about the methods and types of wine maceration, its usefulness, how it's carried out, and its important role in the winemaking process. Without this phase, the beverage you know and love wouldn't be what it is. So, to celebrate the fortune of having such an essential process in the creation of wine, why not uncork a bottle and appreciate firsthand everything that maceration has contributed to its color, aroma, and flavor? If you're interested, the 15 Bodegas online store holds an extensive selection of wines that you can enjoy alone or with friends.