TechniqueBenefit from a Cold Soak: Tips from the ProsWritten by Dawson RaspuzziThe benefits of cold soaking are debated among winemakers, but those who subscribe to the technique of keeping (usually red) grapes cool for a few days prior to fermentation swear by it. Two pros share their reasons why they always cold soak, and how you can do it at home too. Ann Moller-Racke, Blue Farm (Sonoma, California) We produce two varietals: Pinot Noir and Chardonnay, and use cold soaking for the Pinot Noir. Cold soaking accomplishes three things: 1. Mixing – It is important to homogenize the grape mixture in the tank to get an accurate chemistry profile. One to two punch downs per day will accomplish this, since utilizing a pump would risk damaging the skins and grinding seeds. 2. Extraction – The juice is saturated with color and flavor pre-cursors before fermentation starts. However, I prefer to frontload the wine, and then be more cautious with the post-fermentation extraction in the presence of alcohol — a more powerful solvent. 3. Acidity – Perhaps the most important reason to cold soak is to observe the shift in pH overAlready a member? Log InYou'll Also Like Technique FREE The Importance of Temperature Control in Winemaking Not properly controlling the temperature of your grapes, must, juice, or wine can have lasting impacts. Learn when and how to take control. Technique FREE Volatile Acidity: A little goes a long way Many wine aficionados view volatile acidity (VA) as a very fine line between a good thing and a bad thing. Find out ways to control VA so that you can walk that line between a wine boost and a wine defect.