"pp" > wrote in message
oups.com...
>
> Tom S wrote:
> > > I know of winemakers who do both on the same wine. I am not sure
> > > whether that makes sense.
> >
> > It _does_ make sense. The pre-fermentation cold soak gives the must
> a head
> > start on color extraction; the post fermentation maceration (which
> BTW
> > tends to cause a _decrease_ in color) facilitates polymerization of
> small,
> > harsh tannins into large, soft tannins. IOW, the objectives of the
> pre and
> > post soak are different and not mutually exclusive.
> >
> > Tom S
>
> That still doesn't quite make sense to me. Namely, it seems to me that
> the extended maceration should automatically take care of the colour
> extraction, so doing a cold soak before extended maceration seems
> superflous. What am I missing?
>
> Thx,
>
> Pp

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