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