the 'bitter' taste in wine is not actually bitter; it is the dry, puckering feeling that tannin gives. tannin comes from the skin & stems of the grape. so there is no ingredient that makes it bitter. it is the natural effect of the skin and stem during maceration.

With maceration, the fruit and other ingredients are mixed with the spirit and allowed to steep until all the flavors have been extracted

Maceration is the case of an extremely thin and or malnourished organism who have little to no energy to function propery. Macerate can also refer to breaking foods into pieces using liquids.

because it is bitter

During maceration the drug is suspended in methanol where the drug is stayed about 7 days in which the drug active constitutions will be dissolved in the methanol.

the methanol which we are using should be absolutely pure and it should not contain 0.5% ethanol and 0.005% of other organic substances.

In maceration the suspended drug will be dissolved in methanol to separate the active constituents with regular stirring at regular intervals...