Many wineries employ a pre-fermentation cold soak for their red grapes. But I cannot find any consensus that this actually achieves what they're intending to achieve. It appears that the evidence thus far is mostly anecdotal. What do you think?
It's a common practice in Bordeaux. It adds color and helps in the extraction of flavor, providing more raw material. As it allows the juice and skins a longer period of contact, why would you doubt it?