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M

Maceration
Procedure that consists in keeping the skins in contact with the must so that the latter takes on greater colour and aroma, which will include nuances similar to the aroma arising from the vat where maceration takes place.
Maceration, carbonic
Phase during the winemaking process when the grapes are fermented without separation from the stalks, i.e. without stalking. The grape skin will break away as a consequence of the fermentation.
Must
Term that refers to the juice obtained from the grapes that is used to make wine.