Maceration: This process, used primarily in making red wine, involves steeping grape skins and solids in wine after fermentation, when alcohol acts as a solvent to extract color, tannins and aroma from the skins (aided by heat, the amount of skin contact and time). Cold maceration (steeping when the must is not heated), takes place before fermentation.

浸渍： 浸渍过程主要用于红葡萄酒的酿造，它包括发酵后葡萄皮和固形物的浸泡，酒精作为溶剂从果皮中萃取颜色，单宁和香气（辅以加热，控制浸皮的程度和时间等手段）。冷浸渍（未发酵的葡萄汁在不加热状态下进行浸渍）在发酵前进行。