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Explanation: Maceration consists of leaving the pressed grape juice in contact with the skins of the grapes to extract colour and body. This is followed by "racking" or straining the juice off from the skins.
Example 2. A short 5-day maceration at 26°C.
Process : Devatting, pressing, blending of the running off juice and the first press wines.
Density of the juice: 1020.
Application of a programme including a racking with an aeration 24 hours after devatting.
End of the fermentation of this juice at 24°C.
Inoculation with lactic bacteria to finish off the MLF within 15 days after devatting.
I had to make a study of all this when I was doing a translation of a text on wine.