What effect does maceration have on wine's aroma and mouthfeel?

• A. Increases aroma intensity and mouthfeel
• B. Decreases aroma intensity
• C. No effect on mouthfeel
• D. Only affects color

Answer: (A)

Maceration is the period when grape skins (and sometimes seeds) stay in contact with the juice during winemaking. This contact releases compounds that are trapped in the skins, which has a direct impact on both aroma and mouthfeel.

Because the skins contain many aromatic compounds, letting them steep into the juice brings those aromas into the wine more fully. That means the wine smells more intense and layered as compounds like esters, terpenes, and other skin-bound aromas are extracted.

At the same time, skins and seeds contribute tannins and other phenolics. Those substances shape mouthfeel by adding structure, body, and a slightly astringent texture. The result is a wine that feels fuller and more substantial on the palate.

So, maceration tends to increase both aroma intensity and mouthfeel. If maceration were shortened or avoided, the wine would usually be lighter in aroma and softer in texture, and color would also be less intense because fewer pigments are pulled from the skins.