Maceration example sentences

"Maceration" Example Sentences

1. The recipe called for 24 hours of maceration to properly infuse the fruit flavors into the alcohol.
2. The fruits were left to macerate in simple syrup for at least 6 hours before use.
3. The winemaker practices extended maceration periods to extract more tannins and color from the grape skins.
4. Maceration is an important process to make fruit sauces, jams, and wine.
5. Maceration releases juice from the fruit and enhances flavor through the enzymatic breakdown of pectin and cell walls.
6. The dried fruit was reconstituted by soaking in the liquid overnight to allow proper maceration.
7. Maceration softens vegetables like okra and eggplant before cooking them.
8. The first step in making fruit liqueur is macerating the fruit in neutral alcohol.
9. Crushing the grapes and letting the juice macerate with the seeds and skins extracts color, tannins, and aromas.
10. The apricots were macerated with sugar and lemon juice before adding the liqueur.
11. Maceration anesthesia occurs when damaged tissue swells and constricts blood flow.
12. To make fruit leather, macerate the fruit with sugar and spread onto dehydrator trays.
13. After grape harvest, maceration typically lasts anywhere from two weeks to three months.
14. Maceration is used to flavor liqueurs, brandies, vinegars and fermented beverages.
15. The coffee beans are left to macerate for 12 to 48 hours after harvesting to develop flavor compounds.
16. The foraged berries were left to macerate overnight on the kitchen counter before using.
17. The tea bags were left to macerate in the hot water to fully extract their flavor and nutrients.
18. The hops for the IPA were macerated before adding them to the boiling wort.
19. Maceration extracts color, flavor and tannins from grape skins during winemaking.
20. Berries left to macerate for too long will develop an almost 'stewed' flavor.
21. Medicinal plants are often macerated before use to extract their active compounds.
22. To make macerated fruit, simply crush or chop the fruit and let sit for at least one hour.
23. Bananas turn brown when exposed to air due to enzymatic maceration of their cell walls.
24. Properly macerating coffee beans allows oils and flavors to be extracted more efficiently.
25. Maceration can help break down plant cell walls to yield more juice and flavor compounds.
26. Enzymatic maceration of meat tenderizes it by breaking down proteins and connective tissue.
27. Tea infuses more quickly if it's already been macerated or crushed beforehand.
28. He preferred grapes that underwent longer maceration periods to create more concentrated wines.
29. Scientists are investigating the potential medical applications of fruit macerates.
30. The tannins released during grape maceration help stabilize wine color and astringency.
31. Maceration extracts bitter and floral substances from hops used in beer brewing.
32. Maceration is a necessary step in preparing tea, coffee, spices and herbs for optimal flavor.
33. Maceration value refers to the amount of juice a fruit will yield after maceration.
34. Coffee maceration involves soaking crushed coffee beans in water to extract flavor.
35. Macerated fruit compotes are often used as toppings for ice cream, yogurt or cheesecake.
36. Tissue maceration can lead to cell death if blood supply is not restored quickly.
37. Maceration solutions help break down debris and dead tissue to aid tissue regeneration.
38. Short maceration times yield fruitier wines while longer maceration yields tannic wines.
39. Pectinase enzymes added during fruit maceration help break down cell walls for juice release.
40. Muddling fruit before liquefying it helps break down cells for proper maceration and blending.
41. Properly aging meat involves intramuscular maceration of fats and connective tissues.
42. Maceration bags are often used in winemaking to contain grape skins during fermentation.
43. Continuous maceration processes allow for juice extraction from fruit in an assembly line.
44. Some teas require cold maceration to best release their active compounds and aromas.
45. Macerated fruits can be used as filling for tarts, crepes or blintzes.
46. Tannins extracted during maceration help stabilize red wine color.
47. Longer maceration times are typically necessary with thicker-skinned grapes.
48. Winemakers use extended maceration to extract more color, tannin and flavor from grapes.
49. Fruit left to macerate too long can take on bitter or 'stewed' flavors.
50. During beer making, hop maceration allows for maximum bittering and aroma extraction.
51. Macerated fruits are softer in texture and fuller in flavor compared to fresh fruit.
52. Wine tanks are designed for optimal temperature control during grape maceration.
53. Grape maceration releases phenolic compounds that contribute tannins and color in red wine.
54. Lasers are sometimes used to promote uniform maceration of fruits and vegetables for juicing.
55. Macerated fruits can be puréed and blended to make fruit sauces or toppings.
56. Osmotic maceration refers to tissue swelling due to the passive diffusion of water into cells.
57. Fermentation naturally causes fruit maceration by releasing cell-degrading enzymes.
58. Maceration is used to soften plant cell walls during enzymatic production processes.
59. The surgeon used maceration medications to help break up dead tissue in the wound bed.
60. Maceration is a gentle and effective way to extract the maximum benefits from plant materials.

Common Phases

1. Undergoing maceration
2. Maceration process
3. Fruit maceration
4. Grape maceration
5. Enzymatic maceration
6. Tissue maceration
7. Hop maceration
8. Extended maceration
9. Allow maceration
10. Proper maceration
11. Maceration period
12. Maceration bag
13. Maceration tank
14. Maceration value
15. Maceration solutions