Winemakers: I have read that some winemakers allow the skins to soak with the Chardonnay juice for 12 hours before press to add richness to the must/wine. What is the advantage or disadvantage of this process? I normally crush and press the Chardonnay juice immediately and then add gelatin/kieselsol and cold soak for two days prior to the pitching of yeast.
Michael Amigoni Amigoni Vineyards Centerview, MO
I crushed my chardonnay and waited about 10 hours before pressing this year. Last year, I did not. I cannot tell you advantages or disadvantages but I will say that the juice at this point seems more golden or less pale than last year which I guess makes sense. Haven't done any clarification yet so that will pull some color. Good? Bad? Don't know yet but I have not seen any adverse effects to this process yet.
HTH, Joe
Thanks Joe. Let me know when you have a handle on the difference
Michael Amigoni Amigoni Family Vineyards Centerview, MO
Michael, I use cold maceration on ALL my wines and on whites I go between 0-14 hours, depending on the style I want to create. I find that the longer maceration time results in more body/complexity/colour which favours varieties such as Chardonnay, Sauvignon Blanc, Muscadet. I only cold-settle prior to fermentation and add nothing to the must. I may use fining after the wine is finished.
When I want a white that is 'crisper', more fruity, lighter colour & body, I elect to not cold-macerate. I also decide on the cold-maceration time according to the quality of the fruit that I am vinifying.
There are other considerations and I am sure you will read them in other comments. Cheers - Giovanni
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