Pre-fermentation Maceration Cold-Soak

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 

2 weeks. During this time, nan-Saccharomyces yeasts can proliferate, due to their ability to grow better than Saccharomycesst lower temperatures, resulting in considerable changes to quahty (Section 6.2.2). 

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