Pre-Fermentation Cold Soak for Red Wines

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Pre-Fermentation Cold Soak for Red Wines

Post by tjgriffin » Thu Nov 05, 2015 10:03 am

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?


Jeff Leve
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Re: Pre-Fermentation Cold Soak for Red Wines

Post by Jeff Leve » Thu Nov 05, 2015 10:29 am

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?

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