ıslanıp yumuşama

listen to the pronunciation of ıslanıp yumuşama
التركية - الإنجليزية
maceration
{n} an infusion, the act of wasting
softening by the action of a liquid (i e urinary incontinence, drainage, etc )
The act or process of macerating
The act of soaking grape solids in their juice for certain time periods prior to fermentation of the juice Often used for Chardonnay production
{i} act or process of softening by soaking; act or process of separating or dissolving; process of becoming thin, wasting away
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
During fermentation, the steeping of the skins of red grapes and solids in the wine, where alcohol acts as a solvent to extract color, tannin and aroma from the skins
The prolonged contact of the must and the sediments during fermentation; maceration is longer or shorter depending on whether one wishes to obtain a red or rosé wine It is during maceration that the aromas and tannins are diffused
A remedy prepared by soaking plant material in vegetable oil or water See also Infusion and Phytol
Steeping the grape skins and other solids during fermentation with the purpose of extracting color, tannin, and aroma from them
During fermentation, the steeping of the grapeskins and solids in the wine, to extract color and aroma from the skins
A softening or sogginess of the tissue owing to retention of excessive moisture which presents as moist, red/white and wrinkled
softening due to soaking or steeping
extreme leanness (usually caused by starvation or disease)
An herbal infusion made with cold water
consists in soaking stuff in a liquid in order to extract soluble matter from it
The period of time the grapes spend in contact with their skins Longer contact brings out at times more subtle or even more robust flavors; more color; more aromas; more tannins; etc
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
During fermentation, the steeping of the grape skins and solids in the wine, where alcohol acts as a solvent to extract colour, tannin and aroma from the skins
The extended contact of the skins with the must to extract aromas, colour and tannins It can preceed or be done after the fermentation
ıslanıp yumuşama
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