wine maceration hot maceration https://www.bio-conferences.org/articles/bioconf/full_html/2017/02/bioconf-oiv2017_02032 A method of maceration involving high-temperature treatment of grape must before fermentation. Various techniques of thermo-maceration were developed on the basis of evolution of the industrial technologies. The extraction principle consists in heating the whole grapes or the crushed and destemmed grapes to high temperatures (65–80◦C), promoting the diffusion of phenolics from the skins, especially anthocyanins."[https://www.bio-conferences.org/articles/bioconf/full_html/2017/02/bioconf-oiv2017_02032] thermo-maceration thermo-vinification thermomaceration