Dear All
Just about to get some Pinot Noir grapes and I was wondering what's the longest time you can do a cold maceration before starting the alcoholic fermentation.
What temperature is also classed as cold?
I have heard of people doing it one week but not much more.
Any info is greatly appreciated.
Marc
Marc,
Typical cold maceration temperatures would range about 4-10 C (39-50 F) and last 4-7 days. Some winemakers extend this period to the more unusual length of 10 days and even up to 14 days in some cases.
Ben
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