Cold-driven strategies as pre-fermentative techniques on winemaking: A review.

As a pre-fermentative practice, cold may facilitate the extraction of grape compounds, resulting in differentiated wines. To explore the potential of these practices, extensive research has been conducted on scientific publications since 2004. There are four main ways to apply cold in pre-fermentative practices: ice wine production, berry freezing, cold maceration of grape must, and cryoconcentration of grape must.