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The etymology from maceration takes us to the Latin word maceratio. The concept is used to name the process and the consequence of macerating : leave a solid submerged in a liquid with the aim of softening it or separating its soluble elements.

The maceration is carried out in different contexts. The extracting substance may be the Water , a oil , a alcohol or a vinegar , to mention some possibilities. The procedure, in turn, can be developed in cold or in hot .

The gastronomy usually appeals to cold maceration to soften, flavor and flavor different products or to improve their preservation. A dry or raw food can be macerated in oil, liquor or wine, for example. The maceration of fruits, meanwhile, is common for the preparation of jams .

With the maceration a transmission of properties can be achieved. If cherries are macerated in whiskey or strawberries in vodka, to name two possibilities, the fruits will take the flavor of the alcoholic beverage and vice versa.

The maceration of came On the other hand, it is necessary for the liquid parts and the solid parts to exchange compounds. Thus new flavors are generated. This step in the production process is carried out when the must still does not contain alcohols or has fermented: it is the mixture of the grape juice with the solids of the fruit.

When producing beer It also appeals to maceration. The malted cereals are combined with hot water and thus the starch is transformed into maltose.

Produced by perfumes Finally, he used to resort to maceration in alcohol . The technique consisted of submerging flower petals such as jasmine or orange blossom in ethanol and distilled water for several weeks.

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