Post-fermentation maceration is a key stage in the production of great red wines for cellaring. During this stage, the marc is left in contact with the wine just after alcoholic fermentation for a period of time that varies according to the quality of the wine.
This practice allows greater tannin extraction, especially from the seeds.
During this maceration, the constitution of phenolic compounds changes and perception of the tannic structure evolves. The wine becomes rounder, more powerful and the colour is more intense. Similarly, a modification of the aromatic profile is observable during maceration.
For an open vat, post-fermentation maceration leads to an evaporation of alcohol of up to 1% by volume in extreme cases. It should therefore be taken into account.
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