Pre-maceration, saignée and temperature affect daily evolution of pigment extraction during vinification†... Pre-fermentation (absent, cold soak pre-fermentation at 5 ◦C, cryomaceration by liquid N2 addition), temperature (20 or 30 ◦C), and saignée were compared during vinification (800 kg)....
Modelling phenolic and volatile composition to characterize theeffects of pre-fermentative cold soaking in tempranillo wines[EN] The impact of pre-fermentative cold soak, alone or in combination with dry ice addition, on colour, phenolic and volatile composition of Tempranillo wines at 12 months after bottling was studied....
Investigating the effect of cold soak duration on phenolic extraction during cabernet sauvignon fermentationThe impact of increasing cold soak (CS) duration (0, 1, 4, 7, and 10 days at 10 °C) on the extraction of phenolic compounds during the CS period and primary fermentation as well as the final composition...
Impact of pre-fermentation maceration techniques on yeast populations and color of pinot noir wine... In this study two pre-fermentation macerationdtechniques were used, one was a traditional cold soak and the second involveddaddition of dry ice to the grapes....
