Maceration is the winemaking process where the phenolic materials of the grape— tannins, coloring agents (anthocyanins) and flavor compounds— are leached from the grape skins, seeds and stems into the must. The term is usually used in reference to wine, but is sometimes used with other drinks, such as pio?unowka, Campari and creme de cassis. It is also the term used to describe the process of steeping unflavored spirit with herbs for making herb-based alcohol like absinthe. Maceration is the main process by which the red wine receives its red color, since 99% of all grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either actively avoided or allowed in very limited manner in the form of a short amount of skin contact between the must prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Semillon. For Rose, red wines grapes are allowed some maceration between the skins and must, but not to the extent of red wine production.

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