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A process also known as "cold maceration" (cryo = cold) in the preparation of mainly red wine, which takes place before fermentation (a similar process in white wine preparation is skin contact). It was propagated in Burgundy in the early 1970s by the Lebanese oenologist Guy Accad and first became popular in France, Italy and Australia. Through a special maceration of the mash, more primary, i.e. fruitier grape aromas are to be gently extracted. In contrast to conventional mash fermentation, advocates believe that a different or more optimal composition of the extracted phenols is achieved for the later wine.

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