Winemaking Technique
Cold Soak
Maceration & Extraction
Cold soak holds crushed grapes at low temperature before yeast inoculation, extracting color and fruit aromatics without ferment-derived heat or alcohol. It is common in Pinot Noir and premium red programs seeking vivid fruit before structural extraction begins.
Also known as: Pre-ferment maceration, Cold maceration
Purpose
Extract color and fruit aromatics before fermentation starts.
Process stage
Pre Fermentation
How it works
- Pinot Noir
- Premium reds
- Color extraction
Common wine styles
Common grape varieties
Common regions
Descriptors created
Opposite techniques
Serving implications
Beginner explanation
Cold soak is a gentle head start — winemakers get color and aroma without starting fermentation yet.
Related ontology entities
- Pinot Noir Wine Style
- Cabernet Sauvignon Wine Style
- Burgundy Wine Region
- Willamette Valley Wine Region
- Sonoma Wine Region
- Marlborough Wine Region
- Juicy Descriptor
- Floral Descriptor
- Bright Descriptor
- Pinot Noir Grape Variety
- Cabernet Sauvignon Grape Variety
- Cellar Temperature Serving