Technical Thursday #4

Production process: Maceration 2/2

Maceration is the process of soaking ingredients (such as herbs, fruits, or spices) in a liquid, typically alcohol or oil, to extract their flavours, aromas, and other beneficial compounds.

I use maceration for three different reasons or purposes:

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1. Extracting more flavour before distillation, fe. lobsters for Homard Gin are macerated before the 12 hour slow distillation.
2. For liqueurs: I like the final flavour profile more if the main botanical undergoes a long maceration. Seabuckthorn berries are macerated for 2 months.
3. Craftsmanship, tradition and experience: I love vermouth and I like it the most when it's done the traditional way. (see picture) I like to show my expertise in making vermouth by only using maceration. It's a thin line between perfect and overdone and I like this 'taste challenge'. I'm very proud one of my vermouths got the 'Best Vermouth of the World' in London.

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The process can have several effects on the macerated materials, leading to the creation of flavoured extracts, infusions, or tinctures.

In this chapter I will explain the difference between cold and hot maceration.

Cold maceration

• Temperature

Cold maceration takes place at temperatures of max room temperature, often in the range of 0 to 25 degrees Celsius (32 to 77 degrees Fahrenheit). Commonly chilled: The process may involve chilling the maceration mixture, sometimes even using refrigeration.

• Extraction speed

Cold maceration is generally a slower process compared to hot maceration. It often requires an extended duration of soaking to achieve optimal extraction.

• Preservation of volatiles

Cold maceration is believed to better preserve volatile compounds, such as delicate aromatics and essential oils, that may be lost or altered at higher temperatures.

• Color retention

Colours from pigments in the plant materials are often better retained in cold maceration, resulting in a visually appealing final product.

• Use in beverages

Cold maceration is commonly used in the preparation of cold beverages, including infused waters, herbal teas, liqueurs and cold brews.

• Preservation of freshness

The lower temperatures in cold maceration help preserve the freshness and natural characteristics of the ingredients.

Hot maceration

• Temperature

Hot maceration involves higher temperatures, typically above 40 degrees Celsius (104 degrees Fahrenheit) and can go up to boiling point. Heat is applied to the maceration mixture to expedite the extraction process.

• Extraction speed

Hot maceration is a faster process compared to cold maceration. It often requires a shorter soaking duration to achieve a similar level of extraction.

• Extraction efficiency

The higher temperatures facilitate more efficient extraction of a wide range of compounds, including those that are less soluble at lower temperatures.

• Use in cooking and culinary applications

Hot maceration is often employed in culinary applications for extracting flavours for cooking, creating sauces, or infusing liquids for recipes.

• Extraction of non-volatile compounds

Hot maceration is effective in extracting a broader spectrum of compounds, including some non-volatile compounds that may not be as easily extracted at lower temperatures.

• Reduction of soaking time

The faster extraction process in hot maceration allows for a reduction in soaking time, which can be advantageous in industrial applications.

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Overview

In summary, the choice between cold and hot maceration depends on the desired characteristics of the final product, the nature of the ingredients, and the intended application. Both methods offer unique advantages, and the decision is often influenced by factors such as flavour preservation, extraction efficiency, and the desired extraction speed.

I hope this is a useful guide to getting things clear. Good luck!

Tim Veys SC - Flavor Architect