Cold Soak (Pre-Fermentation Maceration)
FermentationCold soak maceration: pre-fermentation extraction for color and soft fruit flavors.
Related Grape Varieties
Merlot
Pinot Noir
Syrah/Shiraz
About This Method
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.
Details
- Category
- Fermentation