Cold soaking
Cold soaking is a pre-fermentation winemaking technique in which harvested and destemmed grapes are kept at a low temperature before the start of fermentation to enhance colour, flavour and tannin extraction[1]. The process is also known as pre-fermentation maceration.
Background
The practice of cold soaking originated as a way to control extraction in red winemaking without the risk of premature fermentation[2]. While traditional winemaking often relied on ambient temperatures, advances in temperature control from the late 20th century enabled more precise application of the method[3]. Initially popularised in Pinot noir production, cold soaking is now used in various wine regions worldwide.
Characteristics
Cold soaking involves maintaining crushed and destemmed grapes at temperatures typically between 5–15 °C (41–59 °F) for several days before fermentation begins[4]. The low temperature suppresses yeast activity, delaying the onset of fermentation while allowing for extended contact between juice, skins and seeds. This differs from carbonic maceration, which occurs in whole berries under carbon dioxide, and from standard maceration, which is usually conducted at fermentation temperature.
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[5]. 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[6]. Some winemakers opt for a shorter soak or use sulphur dioxide to mitigate microbial risks.
See also
References
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Boulton, Singleton, Bisson & Kunkee, Principles and Practices of Winemaking, Springer, 1999, ISBN 978-0834217011.
- ↑ Peynaud, Enology, Wiley, 1984, ISBN 978-0471881491.
- ↑ WineMaker Magazine, “Cold Soak Explained”, winemakermag.com.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.