Maceration wine characteristics from

Fuleki, T. (1974). Application of carbonic maceration to change the bouquet and flavor characteristics of red table wines made from concord grapes. /. Inst. Can. Sci. Technol. Aliment. 7, 269-273. 

Red wines are macerated wines. Maceration is responsible for all of the specific characteristics of sight, smell and taste that differentiate red wines from white wines. Phenolic compounds (antho-cyanins and tannins) are primarily extracted, participating in the color and overall structure of wine. Yet aromas and aroma precmsors, nitrogen compounds, polysaccharides (in particular, pectins) and minerals are also liberated in the must or wine dm-ing maceration. 

Wines Alcoholic liquids prepared from drugs by the process of solution, maceration, or percolation, differing from tinctures only in that wine is used as a solvent or menstruum instead of various strengths of alcohol one of the oldest liquid preparations, since the alcoholic content of the wine improved its solvent characteristics in many cases. The National Formulary IV (1916) recognized 15 wines, but the passage of Prohibition convinced the revisors to drop red and white wine, as well as all medicated wines, from that compendium. ... 

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