Cold soaking prior to whole berry fermentation?

Discussion in 'Wine Making from Grapes' started by zadvocate, Sep 20, 2017.

  1. zadvocate

    zadvocate Senior Member

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    I was going to do a whole berry fermentation and a cold so prior to that but I'm wondering if those two methods do not go together? If I do a whole berry cold soak and then I'm guessing that what I will have left at the end of the cold soak will not be able to be whole berry fermented?
     
  2. FreddyC

    FreddyC Junior

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    What are you hoping to accomplish with a whole berry fermentation? Cold soak should only be done on perfect fruit and typically on those varietals that need more color extraction.
     
  3. zadvocate

    zadvocate Senior Member

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    My understanding is that it would yield a less astringent taste more fruit flavor. I'm going to do a Pinot , Zin and Cab.
     
    Last edited: Sep 21, 2017
  4. jgareri

    jgareri Member

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    Based on my research (and last year's cold soak of a Zinfandel / Merlot field blend), the cold soak should produce rounder, softer tannins and better colour. I'm not sure if a whole berry fermentation, though, would change that. Note that I have yet to taste the Zin/Merlot after bottling, so mid-October will hopefully yield a nice surprise.
     
  5. balatonwine

    balatonwine The Verecund Vigneron

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    I have no idea. But, as one person once said: "In winemaking there are no absolute truths, no universal approach, no proven methodology". Give it a shot. Be a trail blazer. See what happens.
     

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