Maceration

Maceration is a process in pharmacology where plant materials are soaked in a solvent to create a specific concentration of the medicinal components of the plant. The process is also used in the production of wine and other beverages, as well as in the preparation of certain types of food.

Pharmacology

In pharmacology, maceration is used to extract the active ingredients from plants and other natural sources. The plant material is soaked in a solvent, such as ethanol or water, for a period of time. The solvent draws out the active ingredients, creating a solution that can be used for medicinal purposes. This process is often used in the production of herbal medicine and tinctures.

Wine production

In the production of wine, maceration is the process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. This stage is a critical component in the production of red wine, and optional for white wine production.

Food preparation

Maceration is also used in the preparation of certain types of food. For example, in the preparation of strawberry jam, the strawberries are soaked in sugar to draw out the fruit's juices and enhance the flavor of the final product.

See also

• Infusion
• Decoction
• Percolation

References

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