"pp" wrote in message
ups.com...

Lum wrote:

Perhaps you are assuming that more color is extracted by the extended
maceration. That is not the case. Practically all the color is
extracted
the first 8 or 10 days of fermentation. After ten days or so of skin
contact, the color of the liquid begins to _decrease_.
More info here http://home.att.net/~lumeisenman/chapt12.html
--
Lum
Del Mar, California, USA

No, I understand that colour behaves this way and that extended
maceration is not about colour but about tannins. What I don't
understand is why people do a cold soak _and_ extended maceration on
the same wine. The maceration will take longer than 8-10 days, so it
should give all colour extraction by itself, and the cold soak then
seems superfluous to me.

I also wonder if more colour would be lost in the end because the cold
soak increases the number of days of skin contact?

The only possible reason I can think of to do both on the same wine is
that the wine could maybe fermented at lower temperatures if the colour
was largely already extracted by the cold soak. But that seems pretty
isoteric.

Thx,

Pp

Sorry, I misunderstood your first post.
Cold soaking is done on reds with poor color such as Pinot Noir. Extended
maceration is done on big, tough reds such as Cabernet Sauvignon. You have
a good point. Using both techniques on the same wine seems strange.
Do many winemakers use both procedures on the same wine?
Lum
Del Mar, California, USA