Online Google Dictionary

macerate 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/ˈmasəˌrāt/,
Font size:

macerates, 3rd person singular present; macerated, past tense; macerated, past participle; macerating, present participle;
  1. Soften or break up (something, esp. food) by soaking in a liquid

  2. Become softened or broken up by soaking

  3. Cause to grow thinner or waste away, esp. by fasting

  1. separate into constituents by soaking
  2. become soft or separate and disintegrate as a result of excessive soaking; "the tissue macerated in the water"
  3. waste: cause to grow thin or weak; "The treatment emaciated him"
  4. (maceration) softening due to soaking or steeping
  5. (maceration) bonyness: extreme leanness (usually caused by starvation or disease)
  6. (Maceration (bone)) Maceration is a bone preparation technique whereby parts of a vertebrate corpse are left to rot inside a closed container at near-constant temperature, to get a clean skeleton. ...
  7. (Maceration (sewage)) Maceration, in sewage treatment, the use of a machine that reduces solids to small pieces in order to deal with rags and other solid waste. ...
  8. (Maceration (wine)) Maceration is the winemaking process where the phenolic materials of the grape— tannins, coloring agents (anthocyanins) and flavor compounds— are leached from the grape skins, seeds and stems into the must. ...
  9. A macerated substance; To soften (something) or separate (something) into pieces by means of immersing it in a liquid; To make lean; to cause to waste away; To subdue the appetite by poor or scanty diet; to mortify
  10. (maceration) The act or process of macerating
  11. (Macerates) Insoluble organic residues left, for example, after dissolving sandstone samples in hydrofluoric acid.
  12. (Maceration) The contact of grape skins with the must during fermentation, extracting phenolic compounds including tannins, anthocyanins, and aroma.
  13. (Maceration) The period of time grape juice spends in contact with the skins and seeds.
  14. (Maceration) When making red wines, the skins, pips and pulp are left to soak, or macerate, in the fermenting must in order to impart color and tannins to the wine. Generally, the longer the maceration, the more deeply colored and tannic the wine will be.
  15. (Maceration) softening or sogginess of tissues owing to retention of excessive moisture.
  16. (MACERATION) A technique for extracting essential oils from plant leaves and stems by crushing the plant parts and soaking them in warm vegetable oil.
  17. (MACERATION) one of three methods used in the making of cordials.  The fruit or other flavoring is placed directly into the spirits and allowed to steep until the entire flavor has been extracted.  Process like brewing tea.
  18. (Maceration) A method in which the polyp is fixed and then dissociated into individual cells.
  19. (Maceration) A method of extracting oils where the plant flowers are soaked in hot oil to have their cell membranes ruptured and the hot oil then absorbs the essence
  20. (Maceration) Process of steeping grape skins in their juice, to extract flavour and, in the case of reds, colour and tannin. Essential for red wines, the maceration may last between a few days and a few weeks. Optional for whites, and usually limited to a few hours.
  21. (Maceration) Soaking of the grape skins in the must which is fermenting.
  22. (Maceration) Softening of a solid by exposure to water or other fluid; usually pertains to the skin.
  23. (Maceration) The bruising of flower petals.
  24. (Maceration) The presence of excessive moisture on the skin that may cause skin damage.
  25. (Maceration) This procedure is also widely used. It involves submerging the plant in cold water or oil. The time varies; for flowers a few hours will suffice, while the roots may require several days.