cold-soaking

[wineguruchgo]

Just a little side note:

Every grape has their own yeast cells on it. It's a gift from Mother Nature. Some are good yeasts and some are not.

Grapes, when left to their own devices, will begin to ferment when they are ready. Crushed or uncrushed - although uncrushed will take a lot longer because the yeast cells don't have the readily apparant sugar level of the crushed grapes.

Cold soaking, done more with white wine than red, is a primary way to prevent the yeasts from beginning until the winemaker is ready allowing more fruit extraction when going to press.