{
 "schema": 1,
 "id": "cold-soak",
 "type": "practice",
 "names": {
  "name": "Cold soak",
  "aliases": [
   "Pre-fermentation maceration",
   "Macération à froid"
  ]
 },
 "region": [
  "world"
 ],
 "facets": {
  "kind": "ferment"
 },
 "text": {
  "what": "Chilling the crushed fruit and holding it below fermentation temperature for days before the yeast start. Water pulls colour and aroma out of the skins; alcohol has not arrived yet to pull tannin.",
  "how": "Three to six days near 10 °C, usually under dry ice or a blanket of CO₂ to keep spoilage organisms and oxygen out. Whether it does what its advocates claim is one of the livelier arguments in a pinot cellar."
 },
 "kin": [
  {
   "to": "whole-cluster",
   "as": "A decision taken at the same moment, on the same fruit.",
   "rel": "kin"
  },
  {
   "to": "native-yeast",
   "as": "Cold soak lasts until something starts the ferment — which is where this comes in.",
   "rel": "kin"
  }
 ],
 "sources": [
  "s:wp-maceration-wine"
 ],
 "provenance": {
  "default": {
   "tier": "tradition"
  }
 },
 "confidence": "medium",
 "updated": "2026-09-16",
 "blurb": "Chilling the crushed fruit and holding it below fermentation temperature for days before the yeast start. Water pulls colour and aroma out of the skins; alcohol has not arrived yet to pull tannin.",
 "region_terms": [
  {
   "key": "world",
   "name": "The world",
   "country": null,
   "note": "use when a node belongs everywhere pinot noir is grown"
  }
 ],
 "kin_out": [
  {
   "to": "whole-cluster",
   "type": "practice",
   "name": "Whole cluster",
   "as": "A decision taken at the same moment, on the same fruit.",
   "rel": "kin"
  },
  {
   "to": "native-yeast",
   "type": "practice",
   "name": "Native yeast",
   "as": "Cold soak lasts until something starts the ferment — which is where this comes in.",
   "rel": "kin"
  }
 ],
 "source_list": [
  {
   "id": "s:wp-maceration-wine",
   "kind": "encyclopaedia",
   "title": "Maceration (wine)",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/?curid=1455948",
   "permalink": "https://en.wikipedia.org/w/index.php?oldid=1302144966",
   "accessed": "2026-09-16",
   "licence": "CC BY-SA 4.0"
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "tradition"
  },
  "text.how": {
   "tier": "tradition"
  }
 },
 "primary_image": null,
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "native-yeast",
   "type": "practice",
   "name": "Native yeast",
   "as": "What ends a cold soak, if nobody intervenes.",
   "rel": "kin"
  },
  {
   "from": "henri-jayer",
   "type": "person",
   "name": "Henri Jayer",
   "as": "A practice his cellar made standard on the Côte.",
   "rel": "practice"
  }
 ]
}