How Cold Soaking Works
After crushing, the must is chilled — either by refrigeration, dry ice, or cold-room storage — to temperatures low enough to prevent yeast activity. In this cool environment, water-soluble compounds including anthocyanins (colour pigments) and aromatic precursors dissolve into the juice without the aggressive tannin extraction that occurs during fermentation. Typical cold soak duration is 3-7 days.
Benefits of Cold Soaking
- Deeper colour — anthocyanins extract efficiently at low temperatures, producing more intensely coloured wines
- Enhanced fruit aromas — volatile aromatic compounds are preserved in the cool environment
- Softer tannins — without alcohol present, tannin extraction from seeds is minimised, resulting in a smoother palate
- More complex wines — the combination of early colour and aroma extraction creates a foundation for a richer, more layered wine
Where Cold Soaking Is Used
Cold soaking is particularly popular with Pinot Noir producers in Burgundy, Oregon, and New Zealand, where maximising colour and fruit intensity from thin-skinned grapes is a priority. It is also used for Syrah, Grenache, and other varieties where winemakers want concentrated colour and perfumed aromatics without excessive tannin.
Risks and Considerations
Extended cold soaking carries risks: unwanted microorganisms can develop before fermentation's alcohol creates a hostile environment. Careful temperature control and judicious sulfite additions are essential. Some critics argue cold soaking produces superficially attractive wines that lack the structural depth of traditionally macerated wines.