Cold soak
/kəʊld soʊk/
winemaking, red-wine, rosé, maceration, pre-fermentation, cellar-technique, temperature-control, phenolics, color, aroma•Last updated January 5, 2026
Cold soak is a pre-fermentation winemaking technique in which crushed or destemmed grapes are held at low temperature in contact with their skins and juice for hours to several days before alcoholic fermentation begins. The goal is to extract color, aroma, and some flavor compounds while limiting tannin extraction, often resulting in more vivid color and softer texture, especially in red wines and some rosés.
Examples
- The winemaker gives the Pinot Noir a three-day cold soak at about 10 °C before allowing the must to warm up and start fermentation, aiming for deeper color and more perfumed aromatics.
- A technical sheet for a Napa Valley Cabernet notes a five-day cold soak at 8–10 °C to enhance color intensity and refine tannin structure prior to yeast inoculation.
- For a pale, delicately flavored rosé, the producer performs a brief 6–12 hour cold soak on red grapes at low temperature before pressing to extract a light pink hue and subtle red-fruit aromas without significant tannin.