Cold soaking before fermentation has implications on both the microbiology and chemistry of the resulting must and wine. Rich DeScenzo of ETS Laboratories will review what we know about the microbiology of this stage of winemaking. After that, we will dive into two experiments performed by Rachel Rose at Bryn Mawr and their effects on the resulting wine. She’ll present findings on using biocontrol agents during cold soaking and different durations of pre-fermentation maceration.