Cold soaking: Difference between revisions

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== Use in winemaking ==

The main objective of cold soaking is to enhance colour stability, particularly in lighter-skinned varieties, and to extract aromatic compounds without excessive tannin<ref>WineMaker Magazine, “Cold Soak Explained”, winemakermag.com.</ref>. It can promote the development of more intense fruit character and a rounder mouthfeel, especially in wines made from Pinot noir, Merlot and Syrah.

The main objective of cold soaking is to enhance colour stability, particularly in lighter-skinned varieties, and to extract aromatic compounds without excessive tannin<ref>WineMaker Magazine, “Cold Soak Explained”, winemakermag.com.</ref>. It can promote the development of more intense fruit character and a rounder mouthfeel, especially in wines made from [[Pinot noir]], [[Merlot]] and [[Syrah]].

However, the technique requires careful hygiene and temperature control to prevent spoilage organisms from developing during the soak<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020, ISBN 978-0128161180.</ref>. Some winemakers opt for a shorter soak or use sulphur dioxide to mitigate microbial risks.

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 == Use in winemaking ==
-The main objective of cold soaking is to enhance colour stability, particularly in lighter-skinned varieties, and to extract aromatic compounds without excessive tannin<ref>WineMaker Magazine, “Cold Soak Explained”, winemakermag.com.</ref>. It can promote the development of more intense fruit character and a rounder mouthfeel, especially in wines made from Pinot noir, Merlot and Syrah.
+The main objective of cold soaking is to enhance colour stability, particularly in lighter-skinned varieties, and to extract aromatic compounds without excessive tannin<ref>WineMaker Magazine, “Cold Soak Explained”, winemakermag.com.</ref>. It can promote the development of more intense fruit character and a rounder mouthfeel, especially in wines made from [[Pinot noir]], [[Merlot]] and [[Syrah]].
 However, the technique requires careful hygiene and temperature control to prevent spoilage organisms from developing during the soak<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020, ISBN 978-0128161180.</ref>. Some winemakers opt for a shorter soak or use sulphur dioxide to mitigate microbial risks.