Cold Soak (Pre-Fermentation Maceration)
FermentationCold soak maceration: pre-fermentation extraction for color and soft fruit flavors.
संबंधित अंगूर की किस्में
Merlot
Pinot Noir
Syrah/Shiraz
इस विधि के बारे में
Crushed grapes are held at low temperature (5-10°C) for 2-5 days before fermentation begins. This extracts color, fruit flavors, and some tannins without the harsher extraction that occurs during fermentation. Common in premium Pinot Noir production for deeper color and softer tannins.
विवरण
- श्रेणी
- Fermentation