- to soften and break down into component parts by soaking in liquid for some time
- to soften and break down (food) in the digestive system
- to steep (fruit or vegetables) as in wine or liquor
- loosely to break, tear, chop, etc. into bits
- to cause to waste away or grow thin
Origin of macerate; from Classical Latin maceratus, past participle of macerare, to make soft or tender, weaken, harass ; from Indo-European base an unverified form m?k-, to knead from source Latvian màcu, to squeeze
to undergo maceration; waste away; grow thin
verbmac·er·at·ed, mac·er·at·ing, mac·er·ates
- To make soft by soaking or steeping in a liquid.
- To separate into constituents by soaking.
- To cause to become lean, usually by starvation; emaciate.
To become soft or separated into constituents by soaking: “allowed the juice and skins of the white grapes to macerate together overnight before pressing” (Gerald Asher).
A substance prepared or produced by macerating.
Origin of macerateLatin macerare, macerat-; see mag- in Indo-European roots.
- mac′er·a′tor, mac′er·at′er
(third-person singular simple present macerates, present participle macerating, simple past and past participle macerated)
- A macerated substance.