Maceration (cooking)

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Maceration is the process of preparing foods by softening, breaking down into pieces, or extracting its flavors, typically using a liquid. Maceration is an important step in the making of wine, and is also used in the production of other flavored alcoholic beverages, such as cordials, liqueurs, and Geister. Maceration may also refer to the preparing of fresh fruits (such as strawberries or raspberries) by sprinkling them with sugar (and sometimes a small amount of salt) in order to promote the release of the fruit's juices, making the food more flavorful and easier to chew. Maceration is often confused with marination, which is the process of soaking food in a seasoned, often acidic, liquid before cooking.

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