Maceration
German: Mazeration Also known as: Ansetzen, Kaltauszug, Infusion
Soaking plant or fruit parts in a liquid so that aromas, colour and constituents pass into it.
In maceration, fruit, herbs, spices or peels are soaked in water, alcohol or juice so that aroma compounds, pigments and tannins pass into the liquid. The duration ranges from a few hours to several weeks.
It is used for liqueurs, bitter spirits, infused drinks, red wine and cold extractions. Alcohol dissolves many aroma compounds particularly well. Temperature, time and degree of fragmentation determine the intensity; too long a maceration can bring bitter or harsh tones. After steeping, the liquid is strained and, if needed, filtered.
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