Talk:Maceration (wine)

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A fact from Maceration (wine) appeared on Wikipedia's Main Page in the Did you know column on 9 November 2007. The text of the entry was as follows:

Did you know... that during the process of maceration (pictured) the clear-grayish color of grape juice gets its red wine coloring?

A record of the entry may be seen at Wikipedia:Recent additions/2007/November.

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I have doubts about maceration of Piołónówka or nalewkas in general. I think therm infusion would describe better the process, as it's basically soaking of a solid ingredient in plain alcohol over some period of time. The whole process takes place in cold conditions and there's no fermentation at all. The reason of the process is not to soften the solid ingredient but to transfer flavour and some substances from it to the liqueur. — Preceding unsigned comment added by Agnes86 (talk • contribs) 19:19, 26 March 2015 (UTC)[reply]

I am confused by the use of "approachable", as in "where the wine is not very approachable to most wine drinkers.: Not being a wine snob, but seeking enlightenment, does this mean the wine can see you coming more readily than other wines? Is it more effective to sneak up on such a wine from behind? Better clarity in semantics would be most helpful. — Preceding unsigned comment added by 108.199.78.17 (talk) 02:35, 12 August 2017 (UTC)[reply]

Assessment comment[edit]

The comment(s) below were originally left at Talk:Maceration (wine)/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

Under the heading 'Other processes' should the phrase 'cold maturation' not read 'cold maceration'? Maturation in wine terms describes the aging process after fermentation has taken place.--Rob Thornton 06:04, 9 November 2007 (UTC)[reply]

Last edited at 06:04, 9 November 2007 (UTC). Substituted at 22:44, 29 April 2016 (UTC)