Cold Soak or Cold Maceration

After red grapes have been sorted and sent through the crusher-destemmer, they are kept around 10?C degrees for several days. The cool environment prevents spontaneous fermentation from taking place. During the cold soak, the grapes are punched down to increase extraction of color and other water-soluble phenolic compounds from the skins. The cold soak helps emphasize brighter fruit notes and darker color. It should not be used for grapes that have significant color and do not require an emphasis on fruitiness (e.g., some clones of Cabernet Sauvignon or wines that are too fruity).