Cold soak — Pinot Country 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. nanobotco.github.io/pinot-noir/practice/cold-soak/ · 16-Sep-2026 · 26K
ตำแหน่งโดยประมาณจากเครือข่าย (Columbus) · your network's rough position