Grape musts processing techniques

Cold-soaking of musts prior to fermentation is a technique in red wine processing that encourages extraction of desirable grape flavor compounds and pigments from skins. Normally, crushed grape musts are held at cool temperatures (15°C/59°F to 20°C/68°F) for 12 to 24h but also up to 1 to... 

These techniques, similarly to drying and cryoex-traction, consist of eliminating part of the water contained in grapes or in must. Two physical processes can be used water evaporation, or selective separation across a semi-permeable membrane (reverse osmosis). European legislation has set the limits for these treatments a 20% maximum volume decrease and a 2% volume maximum alcohol potential increase. 

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